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Oct. 10 - Oct. 17, 2004 |
Very Cordially Yours
A collection of tasty liqueur recipes in Italian cuisine
By Rita Simonetta
Originally Published: 2004-09-26
Italy is a country of the great lasagne, the formidable polenta, the mouth-watering tiramisu, and a nation that has also given the world a host of famous liqueurs throughout the centuries: Sambuca, Strega, Limoncello. The list goes on and on.
Italians have been passionate about the art of liqueur-making since the 13th century when an eclectic combination of monks, hermits, physicians and herbalists all had their hands in making some of the finest cordials available today. And by the 15th century, Italy's tradition of liqueur making flourished and an endless variety of flavourings were used.
At this time, liqueur was regarded as a full-proof remedy, guaranteed to ward away whatever ailed you. And this isn't just superstition either. In fact, many modern medicines are based on a mixture of plant extracts and have an alcohol base. Not only that - it's not unusual for someone from the older and wiser generation to suggest that a sip of something in the cabinet will cure your toothache or stomach pain.
In 1525 a woman in Saronno created Amaretto as a gift for artist Bernadino Luini. Amaretto is a popular ingredient in desserts, particularly biscotti. This fruit based liqueur is made from almond extracts, apricot kernels and seeds. Resembling a kind of liquid marzipan, the taste is strong and sweet and is quite assertive even when mixed in cocktails, fruits, chocolates and desserts.
To make Almond Amaretto Bars, you'll need butter, salt, powdered sugar, flour, eggs, granulated sugar, sliced almonds, and of course, the essential ingredient: amaretto liqueur.
Benectine was created by an Italian monk this liqueur is thought to contain as many as 75 aromatizing ingredients combining herbs, spices, honey and brandies. Benectine has been around for several decades but only three people know the exact formula at any given time - and you thought the Coke formula was a secret. Benectine is commonly added to coffee and is used for flambéing fruits.
Maraschino is a fruit-based liqueur made from cherries crushing marasca cherries, including the pits, then distilling the mix and combining it with pure cane syrup before it is aged and filtered.
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