About Beth

Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Black and White Macerated Grapes | Main | Stawberry Gelato »

Frullati - Fresh Fruit Whips

Well, where do I start?

  • When I signed on for this project over a year ago, I received a colour-coded Excel list of the recipes in Marcella's tome. I am Wednesday - purple recipes.

  • Some big challenges; many current family favourites; several veggie recipes which made use of my garden and which will shape my planting as long as I garden; dozens of unexpected delights.

  • But, when I looked over "my" list, this was one of the easy ones - fruit, sugar, milk, ice, Maraschino liqueur - sounds like what I imagine a "smoothie" to be - I'm a wine & beer guy, never had one.

  • Maraschino liqueur? Cherries, right? I read Marcella's note back on p.580 - the recipe appears on p.609, but when I went to my local LCBO - Liquour Control Board of Ontario, the world's largest purchaser of alcoholic beverages and a significant asset to the economic well-being of my province - the closest I could find was Schloss Kirsch, an Austrian cherry liqueur.

  • Ah well, close enough, I thought - until I read Beth's post on May 8.

  • Oh, you mean all cherry liqueurs are not created equal? According to Marcella, "Maraschino is a fine Italian liqueur made from the pulp and crushed pits of the marasca cherry."

  • Ok, I'm always trying to be faithful to Marcella's directions - pause for Marcella's outraged interjection - so I searched on the LCBO's web site for a source of the correct liqueur

  • Hey, guess what? I found one - LUXARDO MARASCHINO ORIGANLE LIQUEUR - figured I could post a mea culpa on this site until I got the correct ingredient.

  • But, whereas I have traveled more than an hour to locate an ingredient in one of my recipes and have been rescued by co-conspirators more than once, in this case I was stumped. While the liqueur is on the provincial list, it is NOT available at any outlet anywhere in Ontario - an area more than three times the sq. km. of Italy.

So this is my photo of the ingredients sans the crushed ice - I chose raspberries as the fruit:


A blender is the only "cooking" implement used.


The final result, pour deux:


What I liked about this recipe:

Hey, throw everything into a blender, turn it on for a few seconds and dessert is ready.

What I didn't like about this recipe:

Well, the impossibility of obtaining a main ingredient became a huge problem.

Would I make it again?

Probably not, since it is unlikely that I will ever be able to obtain the recommended liqueur, unless I bring it back from one of our trips.

Comments (1)

Marcella Hazan:

It's a pity that your liquor control board has not discovered the joys of Maraschino. If you have friends who travel to San Francisco, they might find a bottle there for you. This is one of those occasions in which a problem could become an opportunity. There must be dozens of liqueurs available in Ontario, look for a combination of two or more that, when combined, will deliver, if not the flavor of Maraschino, a comparably fruity but not overly sweet taste.

For example, you really can't make a genuine zuppa inglese without Alchermes, which is not found anywhere in north America, but you can compromise, as I have had to do, as long as you come up with a fragrance and flavor profile that doesn't contrast unpleasantly with the original.

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This page contains a single entry from the blog posted on May 11, 2011 6:00 AM.

The previous post in this blog was Black and White Macerated Grapes.

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