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 […]

Lamb Steaks alla Orangecello

Lamb Steaks alla Orangecello   Print Serves 4-6 Ingredients 6 lamb shoulder steaks 1 tablespoon butter 4 fresh mandarin oranges peeled and section ⅔ cup Gioia Luisa Orangecello ¼ cup brown sugar packed ¼ cup ketchup 1 tablespoon cider vinegar 1 teaspoon salt 1 teaspoon prepared mustard ½ teaspoon ground cinnamon 3 cloves – whole […]

Pork Tenderloin with Pomecello & Dried Fruit

PORK TENDERLOIN WITH POMECELLO & DRIED FRUIT   Print 6 Servings Ingredients Preheat Oven 375° 2 pork tenderloins (about 3 pounds) ¼ cup Extra Virgin Olive Oil Course salt & freshly ground pepper to taste ¼ cup (½ stick) unsalted butter, melted ½ cup packed brown sugar ½ cup dried apricots ½ cup dried peaches […]

Orangecello Glazed Duck

Orangecello Glazed Duck   Print 4 – 6 servings Ingredients 1 cup Orangecello ½ cup rice wine vinegar ¼ cup soy sauce 2 tablespoons Asian garlic chili sauce 3 stalks fresh lemongrass 2 tablespoons minced ginger ¼ cup maple syrup 1 tablespoon ground ginger 5 lbs. whole Muscovy duck (or other poultry) Instructions Combine all […]

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