FRUIT SALAD WITH LIMONCELLO RECIPE | INA GARTEN | FOOD NET…
Provided by Ina Garten
Categories dessert
Total Time 20 minutes
Prep Time 20 minutes
Yield 6 servings
Number Of Ingredients 11
Steps:
- For the lemon yogurt topping, whisk together the yogurt, lemon curd, honey, and vanilla and set aside at room temperature.
- For the fruit salad, carefully toss together the strawberries, raspberries, blueberries, sugar, and limoncello. Allow them to stand at room temperature for about 5 minutes to let the berries macerate with the sugar and liqueur. Gently fold the banana into the mixture.
- Serve bowls of fruit with a dollop of lemon yogurt on top. Top each with a sprig of fresh mint.
Nutrition Facts : Calories 256 calorie, FatContent 4 grams, SaturatedFatContent 3 grams, CholesterolContent 6 milligrams, SodiumContent 11 milligrams, CarbohydrateContent 50 grams, FiberContent 3 grams, ProteinContent 3 grams, SugarContent 33 grams
GORDON RAMSAY BEEF WELLINGTON - BEAUTY, FASHION, RECIPES ...
Find the Gordon Ramsay Beef Wellington recipe for Christmas, a delicious main for the festive season. See the beef wellington recipe here.
Provided by Red Online
Categories パン
Total Time 1 hours 5 minutes
Prep Time 30 minutes
Cook Time 35 minutes
Yield 1
Number Of Ingredients 14
Steps:
- Trim the beef of any sinew and season well with salt and pepper. Heat the olive oil in a large frying pan over a high heat, add the fillet and quickly sear the outside all over for about 5 minutes until evenly browned, turning as necessary. Transfer to a plate and while still hot, brush all over with mustard. Set aside to rest. For the duxelles, put the mushrooms, chestnuts and garlic in a food processor with a little salt and pepper and blend to a fine paste, stopping to scrape down the sides a few times. Heat a dry large frying pan. Scrape the mushroom paste into the pan and add the thyme leaves. Cook over a high heat, stirring occasionally, to drive off the moisture and intensify the flavour. The duxelles must be sufficiently dry otherwise it will make the pastry soggy; the mixture should adhere easily. Spread out on a tray to cool. Place a large piece of cling film on a clean surface. Lay the Parma ham slices on top, overlapping them slightly, to form a rough rectangle large enough to envelop the beef fillet, making sure there are no gaps. Season the ham with a few twists of pepper then, with a palette knife, spread the duxelles on top, leaving a 2.5cm margin along the edges. Lay the beef fillet along the middle of the mushroom layer. Keeping a tight hold of the cling film from the outside edges, neatly roll the Parma ham and duxelles over the beef into a tight barrel shape. Twist the ends of the cling film to secure. Refrigerate for 15 minutes to firm up. Roll out the pastry on a lightly floured surface to a large rectangle, the thickness of a £1 coin and brush with some of the eggwash. Unwrap the beef from the cling film and place it in the middle. Leaving a large enough rectangle to wrap around the beef, trim off the excess pastry. Roll the pastry around the beef to envelop it and then press the edges to seal. Pinch the pastry at the ends to seal and trim off the excess. Wrap the log tightly in cling film and chill for 10 minutes, or overnight if you are preparing ahead. Preheat the oven to 190°C/Gas 5. Remove the cling film and brush the parcel all over with egg wash. Lightly score the pastry at 1cm intervals with the back of a small knife for a decorative effect, if you wish. Place on a baking tray, sprinkle with salt and bake for about 35 minutes; if the pastry appears to be browning too quickly, lower the setting slightly. Leave to rest in a warm place for about 15 minutes before cutting into thick slices to serve, with the accompaniments.
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For the perfect summer pick-me-up, make Giada De Laurentiis' Limoncello, or lemon liqueur, at home with her recipe from Everyday Italian on Food Network.
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From foodnetwork.com
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I only use Everclear proof 150 for all my “Cello” recipes. I make Lemoncello, Orangecello (with blood oranges) and Clemencello (with Clementines because I love the smell of the zest, and this is …
From whatscookingamerica.net
From whatscookingamerica.net
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Limoncello (Italian pronunciation: [limontʃɛlːo]) is an Italian lemon liqueur mainly produced in Southern Italy, especially in the region around the Sorrentine Peninsula and the coast of …
From en.m.wikipedia.org
From en.m.wikipedia.org
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From farmwifedrinks.com
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From laughingspatula.com
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From threefolddistilling.com.au
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From escapemocktails.com
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From insidetherustickitchen.com
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From venturalimoncello.com
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From bakeitwithlove.com
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Oct 16, 2018 · Lemon lovers, have I got a cake for you! This Limoncello Cake has the bright and refreshing flavor of lemon infused in every delicious bite. The light and fluffy sponge cake layers have …
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From olgasflavorfactory.com
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From venturalimoncello.com
From venturalimoncello.com
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13 BEST TAPIOCA STARCH SUBSTITUTE ... - BAKE IT WITH LOVE
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From bakeitwithlove.com
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Browse Hannaford's Cakes to begin building your online shopping list or grocery cart. Browse 1000's of fresh, …
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From hannaford.com
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We had a most wonderful lunch at this friendly restaurant. Superior cuisine, very reasonable prices, the wait staff and manager were superb. My dining partner had shrimp scampi and the Italian wedding soup, while I opted for a salmon dish with a lemoncello …
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From fiorellascucina.com
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ROBERTA'S 9-PC WOW SERIES GROUNDCOVER ICE PLANT LIVE PLAN…
Shipped as: nine actively growing plants in tray; one each of gold, hot pink orange, violet, white, fire, lemoncello, salmony pink, and hot orange Zones: USDA hardiness zones 5 through 10 See …
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Enjoy our sauces made from delicious family recipes. Add Meatballs, Sausage, or Mushrooms +1.50 each. Baked Spaghetti lunch. $10.95. ... Lemoncello Cream Cake. $6.95. Layers of cake …
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From theolivetreerestaurants.com
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From gettystewart.com
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CHEESECAKE FACTORY MENU PRICES (2022 UPDATE) - TOP ...
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From toprestaurantprices.com
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