Casa Somerset NOW!!! Winter

WINTER!!!!   AGGH#*#*

I was raised in northern Indiana, 11 miles from Lake Michigan.   I still hate winter.  This is probably the second worst winter in KC for me.  It is definitely the worst winter EVER for Christine... she is from California!  We are just waiting for Spring at Casa Somerset. 

The grapes are not happy with winter, as you can see with the vineyard.  We just hope they are sleeping and not dead!  We have a class scheduled in two weeks on grape pruning with the Master Gardeners.  I can only hope that it will happen, and that we won't have a snowstorm that day.

I am ready to go on a cruise, way south, the Caribbean!!!   

But... even so... isn't it beautiful??!!!

Limoncello or Applecello, so many decisions in life.

This has become our trademark drink and cake. We have a beautiful container of limoncello sitting on the kitchen counter and the applecello container in the fridge. I was first introduced to limoncello 12 years ago in Italy, at Casa Caponetti. Laura Caponetti gave me some to taste while I was there. She sent me home with the recipe, which is so easy . www.caponetti.com

Laura Caponetti will be arriving in Kansas in March. She will be conducting cooking classes, and preparing some special dinners. We are so happy she is coming. Watch for more information on these Special Events!!!

Limoncello recipe

1.75 liter of vodka

peels of 10 lemons , put in vodka for 10 days.

After 10 days add equal parts of sugar and water, same as the amount of vodka.

It is ready to go.

The Limoncello cake and sauce recipe is in our September 2008 blog. This recipe came from Jasper's nephew, Jasper the third. He is making the cello cake and drink famous. They have many drink recipes at Jasper's Restaurant.

Applecello recipe

1.75 liter of vodka

Gallon of Louisburg Cidermill cider.

Louisburg Cidermill milling spices. www.louisburgcidermill.com

Simmer cider and milling spices for 1/2 hour , take off stove, cool, and add vodka. Let this sit for 1 week, then enjoy.

Enjoy

Mike

Bicerin Chocolata or Chocolata Bicchiere

Whatever they call it, it is Great, and it is real CHOCOLATE. I remember being in Turin, Italy with Jasper Mirabile at the oldest coffee shop in the world having our bicerin. Turin (Torino) is the capital of Piedmonte, and where the winter Olympics were held. The coffee shop was founded in 1760. WOW!! There you will see people drinking this delightful concoction in a " little glass " which is what bicerin means.

I love chocolate. It is just about my favorite food. Jasper made fun of me long after we came home about my chocolate habit. Bicerin is a mixture of expresso coffee, hot chocolate and cream.

We made this last week for our friends at Casa Somerset. Jasper dropped by and the cooking began. Bicerin was the last item, but it sure ended it on a good note.

http://www.jasperskc.com/ He is the # 1 Chef in KC.

Chocolata Bicchiere

1 cup milk

1/2 c. heavy cream

1 c. semi-sweet chocolate chips

1 c. strong black coffee or espresso

1/2 c. flavored liqueur (coffee-flovored was used, but you can use almond, hazelnut, orange, or just chocolate liqueur)

1T dark rum or brandy

Whipped cream

Grated chocolate

In a saucepan, bring milk and cream to low boil, add chocolate chips to the milk. Simmer over medium heat, stirring, until all is melted and smooth. Add espresso. Add liqueur and rum and stir well.

If too thick, you can add a bit more milk if desired (I couldn't imagine why...)

Remove from heat and pour into espresso cups. Top with a spoonful of whipped cream and grated chocolate.

This is close to heaven.

Mike