Family

Recipes

"Steak Tip Marinade"

Salvatore Fulchini

1 Bottle Original Masterpiece BBQ Sauce

4 Tablespoons Brown Sugar

1 Tbsp Garlic (chopped, minced or powder)

Cayenne pepper (optional)

2 Tbsp Honey

Salt and Pepper as desired


Grandmother Immacolata Fulchini

Recipe for Macaroon Cookies

Preheat oven at 350 degrees.

Ingredients:

3 eggs whites

1 1/2 cups of granulated sugar

1 lb. of almond paste (shredded)

1 bag of almond slices or pinolees (pine nuts)

In a mixer beat egg whites til foamy, add sugar until creamy then add almond paste and mix with a spoon.

Take a teaspoon of dough and roll in either almond slices or pine nuts. Place on ungreased cookie sheet and bake for 15 minutes (or until light brown.)



Limoncello

- AL

Imported limoncellos run about $25 a bottle, but for around $35 you can make the equivalent of nearly three bottles.There are many ways to make this drink which is the number one after dinner drink in souhthern Italy.

You need:

15 lemons....4 cups sugar,
5 cups water and 2 bottles (750 ml) 100-proof vodka is the minimum...grain alcohol is superior depending on what you can stand.

Zest the lemons with a zester or vegetable peeler so there is no white pith on the peel.

In a 1 gallon glass jar, add one half of your total alcohol bottle; add the lemon zest as you zest it. Cover jar and let sit at room temperature for at least 10- 40 days in a cool dark place. The longer the better the taste will be. As the limoncello sits, the alcohol will take on the flavor and rich yellow color of the zest.

In a saucepan, combine the sugar and water; cook until thickened, until syrupy. Let cool and then add to the Limoncello mixture. . Add the remaining half of the alcohol. Let sit for another 10 to 40 days.

After that, strain entire mixture and placethe liquid only in a clean glass bottles and place in your freezer...it will not freeze because of the alcohol.

Serve after dessert or meal in shot or other glass.

variations include adding Orange zest and almost anything else you enjoy

"The Fulchini"

Greg Fulchino

Fill your mixing cup with ice cubes [not crushed ice]


1 part Dry Vermouth.

9 parts Bombay Saffire Gin.

Shake vigorously for 5 to 10 seconds.

Immediately pour into martini glass.

Add 2 tomolives [one for you and one for any friendly gal who comes along].

 




 

.