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RECIPES

 

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STICK IN THE MUD
Paolucci Amaro CioCiaro
Henessy Cognac
Grapefruit juice
Angostura bitters
Holeman and Finch Public House, GA


AMARETTO SOUR
1oz Paolucci Amaretto
2oz lemon juice or Sweet & Sour
Oragne Juice
Combine all ingredients in a shaker filled with ice. Strain into a chilled sour glass. Garnish with orange slice.

MIND BLOWER
1/3 Paolucci Sambuca
1/3 Vodka
Dash 7up
1/3 Red Bull
Splash the vodka and red bull in together. Slowly pour in Sambuca and 7up.

THE SOUTHERN COLA
1 1/2oz Paolucci Amaro CioCiaro
3 oz cola
1 cube frozen lime juice
Combine all ingredients in a glass, stir and serve.

 

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PAOLUCCI AMARETTO CHEESECAKE  by Lillian Rumel

CRUST
1 cup graham wafer crumbs
1/2 cup unblanched almonds, chopped toasted
2 Tbls sugar
1/4 cup unsalted butter, melted

FILLING
4 pk. 8oz. cream cheese, softened
1 cup sugar
3 Tbls flour
1/2 cup unsalted butter, melted
4 eggs
2 cups sour cream (16oz)
1/3 cup PAOLUCCI AMARETTO liqueur

 

GLAZE
1/2 cup apricot jam
1 Tbls PAOLUCCI AMARETTO liqueur

 
CRUST:  Combine ingredients, press onto bottom of a  9-inch springform pan.
Set aside.
                          

                   

FILLING:  Combine cream cheese, sugar flour and melted butter, mixing well until blended. Add eggs, one at a time, mixing just until combined. Blend  in sour cream and liqueur. Pour over crust. Place springfoam pan in roasting pan with one   inch of water and set  in preheated oven for 10 minutes. Reduce over temperature to 250F;  Continue baking for 1 hour. DO NOT OPEN OVEN DOOR WHEN CAKE IS DONE! Turn off oven and leave cake in oven for 2 hours. Remove and run knife around rim of pan; cool on wire rack. Chill.
                                             
                                                                                                                                                         

GLAZE: Combine jam and liqueur in saucepan; heat until warm and smooth. Strain and pour over cheesecake before removing sides of pan.Garnish if desired. 
Makes 10-12 servings.
                    

 

PAOLUCCI AMARETTO CHEESECAKE II  by Lillian Rumel
4 pk. cream cheese (8oz)
2 Tbls corn starch
1 Tlbls vanilla extract
1 container sour cream (16oz)
5-6 eggs
1/2 cup melted butter
1 Tbls almond extract
1/3 cup + 2 Tbls PAOLUCCI AMARETTO  liqueur
1 1/2 cups sugar
2 cups crushed Italian almond cookies
2/3 cup melted butter		 1. In a large bowl, beat together cream cheese, cornstarch, sour cream, 1/2 cup melted butter,  extracts, sugar and PAOLUCCI AMARETTO liqueur. Beat eggs until a uniform consistency  is achieved; do not over beat. Mix beaten eggs into the cream cheese mixture.

2. To make crust: combine crushed almond cookies with 2/3 cup melted butter. Blend throughly. Place most of the crust mixture in a greased 9 inch springform pan. Pour cream cheese mixture over crust and sprinkle some of crust mixture on top of batter.

3. Place springform pan in a roasting pan containing 1 inch of water and set in a preheated 325F oven for 1 hour 15 minutes. After baking time turn oven off. DO NOT OPEN OVEN DOOR. Let cake set in oven for 2 hours.

PAOLUCCI AMARETTO VENETIANS  by Lillian Rumel
8 oz. almond paste
1 1/2 cups unsalted butter (softened)
1 cup granulated sugar
4 eggs - seperated
1 tsp. almond extract
14 oz. semi-sweet chocolate
2 cups sifted all-purpose flour
1/4 tsp. salt
10 drops green food coloring
8 drops red food coloring
1-12 oz. jar apricot preserves
1 tbls.PAOLUCCI AMARETTO liqueur		 1. Grease 3 - 13x9x2 pans; line with wax paper; grease again
2. Break up almond paste in a large bowl with a fork; add butter, sugar, egg yolks, almond extract. Beat with mixer until light and fluffy (about 5 minutes)
3. Beat in flour and salt
4. Beat egg whites in a small bowl until stiff peaks form. With a wooden spoon, stir into almond mixture using a turning motion siimilar to folding.
5. Remove 1 1/2 cups batter; spread evenly into a prepared pan. Remove another 1 1/2 cups batter; add      green food coloring and spread evenly into second pan. Add red food coloring to remaining 1 1/2 cups   batter and spread evenly into remaining pan.
6. Bake in a 325F preheated oven for 15 minutes, or just until edges are golden brown.
7. Remove cake from pans immediately on to large wire racks - cool thoroughly.
8. Place green layer on jelly roll pan. Heat apricot preserves and Amaretto liqueur; strain. Spread 1/2 of the warm mixture over green layer; slide yellow layer on top. Spread remaining mixture on the yellow layer and slide the pink layer on top.
9. Cover with plastic wrap and weigh down with a large wooden cutting board and other heavy objects.        Place in refrigerator overnight.
10. Melt chocolate ovr hot water; spread to edges of room temperature cake and let dry for 30 minutes. Trim edges off cake, cut into servings. (squares or rectangles)

 

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