This marbled glaze is easy to make and will give a beautiful shine to your cake. Amoretti’s Food Colors really pop in this glaze and, even though no two designs will be the same, each will be special! Makes enough glaze for one 6" three-layer cake.
Simple syrup is a mixed drink staple. Making your own at home is so quick and simple, you'll love having it on hand for everything from cocktails to lemonade for the kids!
Makes 4 cups.
Makes 1 cup.
Makes 2 cups.
Bitters are to drinks what herbs are to food; they accentuate and deepen the flavor of cocktails. Homemade bitters raise the bar! Makes about 3¾ cups.
Alternative "milks" are all the rage these days and our month of cookies called seemed like the perfect time to share our recipe for a dairy-free cookie dipping beverage. Madagascar Bourbon Vanilla Bean Syrup adds flavor and sweetness, don't be surprised if your first sip reminds you of cereal milk! Toasting the oats adds nutty depth and that warm, golden color. Makes 1 quart oat milk, more if you prefer a thinner consistency.
Basil plant bite the dust? Or just too small to survive a batch of traditional pesto? Our bright and herby Arugula Pecan Pesto is just what you need! Packed with greens, herbs, and roasted garlic, we've used our Pecan Flour instead of pricy pine nuts for another fun twist. Add another splash of olive oil to turn this peto into a tasty salad dressing or marinade. Makes about 2 cups.
Two of our very favorite marinade recipes! Each recipe makes about ⅓-½ cup marinade, enough to flavor 1-2 lbs.
Our Steak Marinade is ideal for that chunk of beef in the freezer, but also adds wonderful depth to poultry and meaty vegetables such as mushrooms, carrots, sweet potatoes, zucchini, and more!
Our Ginger Soy Marinade is delicious with seafood, chicken, vegetables, poke, and makes a great dipping sauce as well!
This is a different take on your usual store-bought barbecue sauce, with the taste of Cola adding a little something special. If a Bourbon BBQ Sauce is more your speed, replace Cola Extract with Bourbon Whiskey Compound and enjoy your very own custom sauce! We love both variations on everything: shredded beef, broiled salmon, crispy tofu, and chicken wings! Makes about 1½ cups sauce.
Ah pastry cream, classic filling of so many excellent pastries: eclairs, cream puffs, roulades, oh my!
Blue ice cubes would make any drink exciting, but add a splash of acidic liquid like lemon juice and watch some real magic happen! Makes about 30 ice cubes, depending on tray size.
A classic American Buttercream flavored with our Tangerine Artisan! Try it on our Lemon Verbena Pound Cake or fill a layer cake. Makes about 6 cups frosting.
Swiss Buttercream is ultra creamy and smooth! Makes about 3 cups, enough for a single 9" cake.
Add a sweet touch to the most important meal of the day! Woodruff is a pretty interesting floral product; it has a deceiving smell that might initially be described it as a "musky floral" but its clean, light, and almost candy-like flavor will take you by surprise.
While most florals walk a very fine line between tasty and soapy, this one differs because woodruff doesn’t compete with or try to dominate other flavors yet still manages to stay distinct.
Woodruff is an herbaceous plant native to Spain, Turkey, Iran, China, and surrounding countries. Cultivated mainly for its flowers, whose scent strengthens as they dry, woodruff was historically used medicinally and said to have healing effects on minor cuts when leaves were applied directly to wounds. These days, it is used heavily in Germany especially to sweeten beer, jam, and ice cream, to name just a few products that benefit from woodruffs unique flavor.
This is a great process to start in the fall and winter to have fresh citrus flavor on hand through early spring until in-season citrus comes back around. Also excellent for gifting! The lemon rind, in moderation, is great for salads, dressings, sauces, soup garnishes, gremolata, quinoa or couscous, piccata, cocktails, baked goods, pasta dishes, or anything that needs a little kick of acidity. We've used it in our Tuna Poke. Makes about 2 quarts or 4 pints.
Candied orange peels can be chopped and used in cannoli or breakfast treats like scones and muffins, whole as a cocktail garnish or as a treat on their own! Finely diced, they can be a nice addition to many recipes (panettone! morning buns! cookies! granola!) or to top a dish or baked good that contains oranges or orange flavoring (like these gorgeous orange blossom cupcakes). Makes about 1⅔ cups candied peel.
This is our go-to pie crust, just in time for Thanksgiving! Follow our directions below for any recipe that calls for blind baking your crust before filling. Try it with Lemon Meringue Pie, Pecan Pie, Apple Pie, or our Raspberry Hand Pies. Makes two 9" single crust pies or one 9" double-crust pie.
Amoretti's Natural Lemon Zest Oil Extract adds a brightness to your pasta no matter what sauce you intend to pair it with. Adding another extract of your choice will only enhance the flavor and open your palate to some pretty amazing flavor combinations. For some traditional Italian dishes, ½ tsp Basil Oil Extract is the perfect pairing. For light seafood pastas, Fennel Extract adds a depth that truly compliments all white fish. A carbonara would exceed your expectations with the addition of 1 tsp Natural Ham Hock (Roasted Ham) Type Extract. Or add ¼ tsp Nutmeg Extract to a rich butternut squash ravioli. Makes about 1lb pasta dough.
What ideas do you have for creating a delectable pasta dish? Let us know in the comments below!
Everything we need for homemade pasta! Yup, that's it: flour, eggs, and Natural Lemon Zest Oil Extract. And a fork. Or dive straight in with your hands for bonus Nonna points.
Crack those eggs into the flour well. Give it a quick stir to break up the yolks.
It's flavor time! Just 1 teaspoon of our Natural Lemon Zest Oil Extract will give your pasta lovely fresh flavor, or swap in whatever extract is burning a hole in your cupboard at the moment.
Slowly stir in the flour until the dough starts to come together. You're almost there!
Use your hands to mix in just enough flour for the dough to be nice and stop sticking so much. You probably won't need all the flour, just push it off the the side for now.
Knead your pasta dough for a few minutes until it's lovely and smooth. Feel free to sprinkle in a little more flour here if you need it.
Time to break out the pasta machine! (Or kick it old school with a rolling pin and get in a serious arm workout.) A light dusting of flour helps everything move smoothly as we roll our way to the finish line.
Here's the full recipe!
Ricotta cheese is incredibly versatile in the world of cooking; it is a wonderfully creamy addition to many savory and sweet dishes. Although, we've been known to eat it straight from the fridge with a spoon, it's that good! Makes about 2 cups.
Ricotta may be one of the simplest recipes ever, here's everything we need to make our fresh cheese: whole milk, cream, salt, Meyer Lemon Extract, and fresh lemon juice. Let's get started!
We'll begin by combining milk, cream, salt, and Meyer Lemon Extract in a medium saucepan.
Bring to a simmer over medium heat. We know this goes against everything you've ever heard, just breathe through it with us. Remember, we want the milk to curdle this time.
Once the milk and cream are simmering, we'll add the lemon juice. Now things get really exciting! Stir constantly for 2 minutes and then...
Strain through a fine-mesh sieve lined with several layers of cheesecloth. It looks kind of weird at this point but hang in there, it's about to be cheese!
Here's the full recipe!
Chocolate mousse is all well and good, but what if you prefer fruit desserts? Well, today is your lucky day!
We'll show you how to make a basic mousse flavored with an Amoretti Artisan of your choosing. Since we had further plans for this mousse, we chose Blood Orange Artisan. See what we did with it here!
Serves 6-10, depending on serving size.
Make that cake look as fabulous and glamorous as it tastes by covering it with a Mirror Glaze! Not only it will look great but it will taste delicious! Makes about 4 cups.
Flavored oil adds a special touch to any meal, and a homemade infused oil? That takes it to a whole new level! Use this oil for a punchy drizzle on hummus, toss with fresh pasta, or add to salad dressing. We especially like this Lemon Oil in our Beet Bruschetta or Pea and Ricotta Spread!
What isn't better with brown butter? Make a big batch of brown butter today and have it ready for anything, like our stunning Hummingbird Cake!
Make your cocktails and desserts unforgettable with a beautiful strawberry garnish that is simple and elegant!
STRAWBERRY FLOWERTempering chocolate is the first step when making chocolate-dipped fruit and pretzels, garnishes, and truffles with a lovely snappy chocolate coating.
Garnishing your desserts will give them a special touch of elegance! In this video, Chef Barbara shows you how to create beautiful chocolate garnishes like a real pastry professional.
Download our design templates here: Amoretti Chocolate Decoration Templates
Make sure your chocolate has been tempered before creating your garnishes.
]]>Super simple topping that can be used for ice cream, fruit salad, or just as a standalone snack!
Segmented fruit is a wonderful garnish and decoration for things like tarts, pies, and desserts. So here’s a quick video and explanation on how to easily segment your citrus fruit!
Start by cutting off the ends of the fruit. Then cut around the edges. Follow the line around the peel. Then cut in between each segment to avoid the pith with a sharp knife and push the segment out. If the segment is uneven, skip it or cut around it as best you can. A sharp knife makes it much easier to cut out pretty pieces.
]]>Pastry cream is essential for tarts, eclairs, cake filling, and more. It's also something you can simply whip up at home. It doesn't take much time to make, although it's best if chilled overnight, so you need to plan when you're going to be using pastry cream. Check out our video above for a great explanation from Chef Barbara!