Holiday or Hostess Gift Idea - Limoncello!

A wonderful, unique gift idea for your neighbors or friends is a bottle of limoncello. Whether you choose to make it yourself (how-to video following) or you buy a favorite brand, this sipping liqueur is a welcomed treat and makes a perfect holiday or hostess gift.

As budget permits, a fun addition would be a set of sipping glasses like these by Bormioli Rocco:

                                                                              ..

Wrap everything up in linen towels:

and arrange in a wire basket or charming wood caddy.  

How to make homemade limoncello:

..

Suggested bottles for homemade limoncello:

Bormioli Rocco Bottles, set of six for $32.

or for many other options,

go to

the emporium

 [Pantry & Storage]

(us) ~ (fr) ~ (uk) ~ (ca) ~ (de)

If you don't want to make your own or you just prefer gifting 

an authentic limoncello from Italy, try:

..

Limoncello di Capri

..

Recipe for Limoncello Cheesecake Squares

Another idea:  
include a card with a recipe for making limoncello or 

a recipe where limoncello is one of the ingredients.

Tip:  If you decide to gift this to several people on your list, you can break up the set of limoncello glasses and gift two to each person stretching one set out to be part of 3 gift baskets.  

Of course,  a bottle of homemade -or purchased- limoncello is gift enough all on its own, so don't hesitate to keep it simple.  

Cheers!

linen & lavender

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Looking for more gifting ideas?  Go here for more gifts plus gift wrap and gift basket ideas:   

{w i n e  ~  essentials & gifts}

&   {a p o t h e c a r y : Natural Health & Beauty}

Capri

These stunning images are a feast for the eyes, aren't they?  I've had them in my travel file for awhile now and thought of them because for dinner this evening, Alex and I are making "Ravioli Caprese" by Giada de Laurentis.  I'll report later how it turns out   Giada made it look very easy —we'll see.  In the meantime, if you'd like to try it yourself...

Ravioli Caprese 

courtesy of Giada de Laurentis

Inactive Prep Time:  40 min.

Cook Time:  6 min.

4 to 6 servings

Ingredients

Dough:

2 1/2 cups all-purpose flour, plus more for dusting

1 cup very hot water

Filling:

3/4 cup whole milk ricotta

1 egg

1/2 cup finely shredded store-bought rotisserie chicken

1/4 cup grated Parmesan

2 tablespoons finely chopped fresh basil leaves

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

Sauce:

3 tablespoons extra-virgin olive oil

3 tablespoons chopped fresh basil leaves

2 teaspoons grated lemon zest

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

Directions 

For the dough:

In a large bowl combine the flour and the water. Using a wooden spoon, stir to combine into a large ball. Cover with plastic wrap and let sit for 10 minutes.

For the filling:

Combine all the ingredients in a medium bowl and stir to combine.

To form the ravioli, cut the dough into 4 evenly sized pieces. The dough should be slightly sticky. Add extra flour as necessary for rolling, but use only a little as necessary. Form each piece into a 2 by 6-inch rectangle. Recover the dough with the plastic wrap.

Lightly dust the work surface and a rolling pin. Working with 1 piece of dough at a time, roll the dough into a 4 by 19-inch rectangle. Place 9 rounded teaspoons of filling about 1-inch apart down the center of the dough. Fold the dough over the filling. Press down around the edges of each of the ravioli with your fingertips. Cut the ravioli into small squares and press down around the edges again with your fingertips to seal. Place the finished ravioli on a baking tray and continue forming the remaining ravioli.

Bring a large pot of salted water to a boil over high heat. Add half the ravioli and cook until the ravioli float stirring occasionally, about 3 to 4 minutes. Drain into a large bowl and cook the remaining ravioli.

Pour the olive oil over the cooked ravioli. Add the basil, lemon zest, salt, and pepper. Gently toss to coat and serve immediately.

Wine Pairing Recommendation:  Pinot Grigio

Recommendations from Wine Spectator:  [HERE]

Buon Appetito!

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Images:  Maisons Côté  Sud,, Avr-Mai 2001

linen & lavender

Recipe via Giada De Laurentis 

P.S.  For step-by-step photo instructions, visit Penny at Lavender Hill Studio  (Thanks, Penny!)

GIADA AT HOME

Functional art.

Root vegetables.

Cote Ouest Magazine

Sensational Preserves

Jams, Jellies, Chutneys and Sauces

SHOP the emporium for glass storage items  (scroll to page bottom)

Beet and Goat

Cheese Arugula Salad

Giada de Laurentis, (via Food Network)

Inactive Prep Time: 10 minutes,  Cook Time: 12 minutes

Serves: 4

Ingredients
1/4 cup balsamic vinegar
3 tablespoons shallots, thinly sliced
1 tablespoon honey
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper
6 medium beets, cooked and quartered
6 cups fresh arugula
1/2 cup walnuts, toasted, coarsely chopped
1/4 cup dried cranberries or dried cherries
1/2 avocado, peeled, pitted, and cubed
3 ounces soft fresh goat cheese, coarsely crumbled

Directions
Line a baking sheet with foil. Preheat the oven to 450 degrees F.
Whisk the vinegar, shallots, and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper. Toss the beets in a small bowl with enough dressing to coat. Place the beets on the prepared baking sheet and roast until the beets are slightly caramelized, stirring occasionally, about 12 minutes. Set aside and cool.

Toss the arugula, walnuts, and cranberries in a large bowl with enough vinaigrette to coat. Season the salad, to taste, with salt and pepper. Mound the salad atop 4 plates. Arrange the beets around the salad. Sprinkle with the avocado and goat cheese, and serve.

. . . . .

What's in a beet?  Well...

Vitamins A, B6, C, K, Beta Carotene, Calcium, Folate, Iron, Magnesium, Maganese, Potassium, Riboflavin, Thiamin

Just a few of many benefits:

Vitamin A is an antioxidant (wrinkle protection (!)

Magnesium is essential for heart health

Potassium is important for your immune system and

Iron is essential for the oxygenation of your blood

All that and...Beets are high in fiber, low in fat and have no cholesterol.    Yay, beets! 

(I can't eat mine without goat cheese and walnuts,

but still...

Yay, beets!)  

linen & lavender

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Thinking outside the box

...And the livin' is easy

Scroll down for a delicious recipe, perfect for a summer evening...

One of my favorite summer-time recipes I make is by Giada De Laurentiis. It is light and healthy, but very satisfying, as well; –Perfect for lunch or a late summer evening.

I've added my own personal twist to her original, look for my notes in italics:

Whole Wheat Spaghetti with Salmon, Lemon and Basil

Cook Time: 10 minutes

Serves: 4

Ingredients

1/2 pound whole-wheat spaghetti pasta

(I buy whole grain pasta to make it extra healthy. The whole wheat/whole grain pasta is important in this dish as it imparts a nutty flavor.)

1 clove garlic, minced

2 tablespoons extra-virgin olive oil

(Make sure this is your favorite olive oil, you really taste it in this recipe.  Here's a link to one we love:  Frantoia 

1/2 teaspoon salt, plus more for seasoning

1/2 teaspoon freshly ground black pepper, plus more for seasoning

1 tablespoon olive oil

4 (4-ounce) pieces salmon

1/4 cup chopped fresh basil leaves

3 tablespoons capers

1 lemon, zested

2 tablespoons lemon juice

2 cups fresh baby spinach leaves

(Giada only uses spinach leaves. I prefer a mix of arugula and spinach or if using just one, the arugula is my favorite.)

AND

1/2 cup toasted pine nuts
I love nuts and thought I'd try adding pine nuts to the mix and I have to say, I think it makes the dish. I've been meaning to write Giada and tell her!  I'm guessing about a 1/2 cup for four people, but I usually just grab a big handful and toast them in my toaster oven for a couple of minutes.

Directions:  Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.  Drain pasta (reserve some of the water) and transfer to a large bowl. Add the garlic, extra-virgin olive oil, salt, and pepper. Toss to combine.

(While the water is coming to a boil, I get the olive oil mixture put together so that the flavors can start to infuse the oil. Then, make sure when the pasta is cooked (al dente!) that you immediately put the (drained) hot pasta in with the olive oil and toss. The heat of the pasta will help all the flavors come together.)

Meanwhile, warm olive oil in a medium skillet over medium-high heat. Season the salmon with salt and pepper. Add the fish to the pan and cook until medium-rare, about 2 minutes per side, depending on the thickness of the fish. Remove the salmon from the pan.

(I use my grill pan to cook the salmon, but however you cook it, make sure you get enough initial heat to sear, making it crisp on the outside and tender on the inside. I cook the salmon and have it resting/waiting a couple of minutes rather than having the pasta waiting for the salmon, but either way...everything should only take a few minutes prep.)

Add the basil, capers, lemon zest, and lemon juice to the spaghetti mixture and toss to combine.

Set out 4 serving plates or shallow bowls. Place 1/2 cup spinach (and/or arugula) in each bowl. Top with 1/4 of the pasta. (Sprinkle with toasted pine nuts.) Top each mound of pasta with a piece of salmon. Serve immediately.

Note: Be sure to reserve some of the pasta water.  You may need to add a little if the pasta seems a bit dry.  You can also drizzle a little more olive oil over the pasta after adding the basil and lemon, if needed.

Serve with a (very!) chilled sparkling wine like Nino Franco Prosecco (Italy)

NinoFranco 
(To learn more about Nino Franco wines.)
Villa Barberina
(To tour Villa Barberina and Gardens)

For a dessert to follow this dish on a warm summer eve, try one scoop of vanilla gelato with sliced peaches and a sprinkling of cinnamon. —Heavenly!

This makes me think of my mom who lives a few hundred miles from me. I was fortunate enough to grow up with things like delicious home-canned peaches —Love you Mom!

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Photo credits in order of appearance: 1-Cote Ouest, Oct-Nov 2001; 2-Cote Ouest, Aout-Sept 2005; 3-Cote Ouest, Juil-Aout 2001; 4-Cote Ouest, Aout-Sept 2005; 5-Cote Ouest, Aout-Sept 2001; 6-Cote Ouest Aout-Sept 2003; 7-Cote Ouest, Aout-Sept 2003; 8-Cote Ouest Fev-Mar 2005; 9-Cote Sud, unknown; 10-Cote Ouest-Aout-Sept 2001; 11-Cote Sud, unknown; 12-Cote Sud, unknown; 13-Cote Sud, unknown; 14-Cote Sud, Aout-Sept 2003; 15-Cote Sud, Avril-Mai 2005; 16-Cote Sud Avril-Mai 2005; 17-Cote Sud Avril-Mai 2005; 18-Cote Sud Avril-Mai 2005; 19-Cote Sud Dec08-Jan09; 20-Cote Sud Fev-Mar 2005; 21-Cote Sud Fev-Mar 2005; 22-Cote Sud, Fev-Mar 2004; 23-Cote Sud, Avril-Mai 2005; 24-Cote Sud, Avril-Mai 2005; 25-Maison Madame Figaro Oct 2001; 26-The Private House, Rose Tarlow; 27- The Private House, Rose Tarlow; 28-French Home, Josephine Ryan

                                 Summertime (and the livin' is easy)  - Sam Cooke
 on the album Portrait of a Legend - click link to listen to samples/download

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