Gioia Luisa’s Italian Trifle

GIOIA LUISA’S ITALIAN TRIFLE   Print Lots of Servings Ingredients Traditionally, this is an English dessert featuring vanilla custard and raspberries. Gioia Luisa upgrades this into a wonderful Italian Trifle dessert that will make even the English blush in delight! 48 ladyfingers (sponge cake or white cake cut into pieces of any size may also […]

Harvest Dumplings

HARVEST DUMPLINGS   Print Up tp 12 Servings Ingredients Preheat oven 375° Dumpling Dough 3 cups flour 2 teaspoons baking powder 1 teaspoon Salt 1 tablespoon sugar 1 cup shortening 1 cup milk Instructions Sift dry ingredients together, cut in the shortening with a pastry blender. Add milk and kneed dough until mixed; do not […]

Orangecello Chocolate Pots de Crème

Orangecello Chocolate Pots de Crème   Print 2 Servings Ingredients 2 ounces semisweet or bittersweet chocolate 2 tablespoons Gioia Luisa Orangecello 2 eggs, separated ⅛ teaspoon salt ¼ cup sugar ½ cup heavy cream Instructions Combine the chocolate and Orangecello in top pan of a double boiler. Stir until the chocolate has melted and mixture […]

Fettuccine Lemoncello

Fettuccine Lemoncello   Print 6 servings Ingredients 1 lb Fettuccine 1 tablespoon unsalted butter 4 ounces boiled ham, diced 2 tablespoons Italian parsley, diced ½ cup heavy cream ½ cup Gioia Luisa Lemoncello 5 ounces shredded Parmesan Sea Salt Instructions Cook fettuccine al dente in boiling salted water. Drain. In sauté pan brown butter, add […]

Festive Orzo

Festive Orzo   Print 4 Servings Ingredients 2 tablespoon butter 1 cup Orzo (pasta type product; rice may also be used) 1 cup water 1½ cup chicken broth ¼ teaspoon salt ½ cup Gioia Luisa Orangecello ¼ cup chopped dried cranberries ¼ cup almond slices Instructions Melt butter in medium saucepan, sauté orzo until transparent. […]

Orangecello Verbena Vinaigrette

Orangecello Verbena Vinaigrette   Print 4 servings Ingredients 1 ½ oz. Orangecello ½ oz grapefruit juice 1 oz. white balsamic vinegar 1 tablespoon honey ½ minced shallot ½ tsp. orange zest 5 oz. olive oil 8 leaves lemon verbena Salt and pepper Instructions Whisk all ingredients together except oil, verbena, salt and pepper. Slowly whisk […]

Pineapple Apricot Sweet Potatoes

PINEAPPLE APRICOT SWEET POTATOES   Print 6 Servings Ingredients Preheat oven 375° 4 cups sweet potatoes (about 6) ⅓ pineapple apricot preserves 1½ teaspoons ginger, grated ¼ cup unsalted butter ¼ cup brown sugar ¼ cup Gioia Luisa Orangecello Instructions Bake the sweet potatoes until they are very soft and squeeze to the touch; approximately […]

Roasted Beets with Lemoncello Vinaigrette Dressing

ROASTED BEETS WITH LEMONCELLO VINAIGRETTE DRESSING   Print 6 ServingsNote: Frozen beets can be used if fresh are not available. Ingredients 10-12 phyllo dough sheets purchased ready made (9” x 14”) Preheat over 400° 12 beets (approx 3 cups) 3 tablespoons EVOO 1½ teaspoons fresh thyme leaves, minced 1 teaspoon kosher salt 1 teaspoon freshly […]

Orangecello Glazed Carrots

Orangecello Glazed Carrots   Print 4 Servings Ingredients 1 cup ginger ale 2 cups baby carrots, sliced lengthwise in half 1 tablespoon unsalted butter ¼ cup Gioia Luisa Orangecello ¼ teaspoon dried ground ginger Salt and pepper to taste Instructions Heat the carrots with the butter, and ginger ale on medium high heat covered for […]

Marinated Boneless Pork Loin Chops alla ‘Cello

Marinated Boneless Pork Loin Chops alla ‘Cello   Print Ingredients ½ cup Gioia Luisa Pomecello ½ cup Gioia Luisa Orangecello 3 tablespoons Dijon Mustard 2 teaspoons minced garlic 1 teaspoon orange zest 1 dash cayenne pepper 4-6 Pork Loin Chops Instructions Place all ingredients except the pork in a bowl and mix vigorously until well […]

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