Food and Drink Recipes

GIOIA LUISA LEMONCELLO
An excellent ingredient in every chef’s kitchen

Signora Luisa invites you to try these fine cocktails in the traditional Italian way - with good friends, good food and in a pleasant environment.

Printer Friendly Version of recipes.

CELLO CHILLER

2 oz Gioia Luisa Lemoncello neat

Served chilled from the freezer in a frosted liqueur glass. Signora Luisa recommends this way to serve Lemoncello.

SORRENTINE TEA

Add 1-2 ounces Gioia Luisa Lemoncello to hot or iced tea and enjoy!

Give up the Coffee and Sambucca!

SORRENTO SUNRISE

• 1 oz Gioia Luisa Lemoncello
• 2 oz Tequila
• 1 oz Grenadine
• 2 oz Orange Juice

Mix well, pour over ice and feel the warmth of a Sorrento sunrise on your face.

SORRENTINI

• 1 oz Gioia Luisa Lemoncello
• 2 oz Vodka

Shake with ice, pour into martini glass and enjoy this delightful drink.

LEMONCELLO MARGARITA

• 1 oz Gioia Luisa Lemoncello
• 1 1/2 oz Tequila
• 1/2 oz Triple sec
• 3 oz Sour mix

Shake or blend with ice and garnish with lime slice. A new twist to the traditional drink - guaranteed to "kick up" your sombrero!

Serrano Cocktail

• 1 ¼ oz. Vodka
• 5/8 oz. Campari
• 5/8 oz. Gioia Luisa Lemoncello
• 1 ½ oz. Fresh orange juice
• Lime spiral

Mix and serve in cocktail glass.
Yields one serving

FESTA LUISA

• 2 oz.Gioia Luisa Lemoncello
• 2 oz Orange juice
• 2 oz Cranberry juice
• 2 oz Pineapple juice

Blend with ice into a slush then pour into a tall glass and garnish with white grapes!

Shrimp Bruschetta with Gioia Luisa Lemoncello

Ingredients:

• ¼ cup extra-virgin olive oil
• 2 garlic gloves, thinly sliced
• 12 large shrimp, cleaned with tails left on
• 1 lemon, zest finely grated and juiced
• ½ cup Gioia Luisa Lemoncello
• Salt and freshly ground back pepper
• 1 baguette, sliced into 16 slices, or 8 slices of country bread
• 1 bunch flat-leaf parsley, chopped to yield ¼ cup

Preheat the broiler of grill.

In a 12 to 14-inch sauté pan, heat the olive oil over medium until just smoking. Add the garlic and cook until it turns light brown. Add the shrimp and cook without turning for 2 to 3 minutes, until bright red. Turn the shrimp over and cook for 1 minute. Add the lemon juice and Lemoncello, and cook until reduced about 1/3, about 2 minutes. Season with salt and pepper, remove from heat and set aside.

Grill or toast the bread and place on a platter. Spoon 1 shrimp with sauce onto each toast, sprinkle with lemon zest and parsley, add serve immediately.

Yields 4 servings

Poached Halibut filet in a Gioia Luisa Lemoncello and saffron sauce

Ingredients:

• Halibut filet of 220g 2 filets
• Fish Stock 1 liter
• Dry white wine 125ml

Let the halibut cook for about 8 to 10 minutes in the fish stock and white wine on a medium fire.

Sauce:

• Saffran - 1 pinch
• Fish stock - 100ml
• Cream 35% - 125ml
• Gioia Luisa Lemoncello 50ml

Sauce:
In a pan heat the saffran. Add the fish stock and cream. Let it reduce very slowly to obtain the desired consistency. Add the Gioia Luisa Lemoncello .

On a plate lay the halibut , cover with the saffran and lemoncello sauce, serve with a side of veggies.

Veal Scaloppine Sorrento

• 6 veal cutlets (each approx. 2 oz.)
• 2/3 cup all - purpose flour
• 4 T. butter
• 3 T.Lemoncello Gioia Luisa (1 1/2 oz.)
• Juice of 1/2 lemon
• 3 Sage leaves
• Salt and freshly ground pepper

Flatten cutlets and coat with flour. Sauté in 2 T. butter for one minute. Deglaze with lemon juice , 2 T.butter, Gioia Luisa Lemoncello and sage. Season to taste with salt and pepper. Simmer until done.

Serves two.

Sorrentini Chicken Breasts

Preheat oven 350°

• 2 lbs. skinless chicken breast cut into half ( 4 servings)
• 5 T. grated Parmesan cheese
• 2 T. Butter (softened)
• 4 - 1 oz slices mozzarella or provolone cheese
• ½ tsp. Fine herbs (tarragon, chives, parsley)
• 1 ¼ cup milk
• 3 T. Flour
• 3 T. Butter
• 1 cup grated mild cheddar cheese
• 3 oz. Gioia Luisa Lemoncello
• Salt and Pepper to taste

Pound breast halves to ¼ inch thick. Spread butter over fillets, sprinkle cheese and herbs evenly, then place slice of cheese on each breast. Roll and place seam side down in 9” x 9” glass baking dish sprayed with Pam.

Pour ½ cup milk over chicken; back in oven 30 minutes.

Meanwhile, in 2-quart saucepan over medium heat, melt remaining butter, stir in flour; gradually add remaining milk; cook stirring until thickened. Reduce heat, stir in Gioia Luisa Lemoncello and cheddar cheese. Preheat broiler as required.

Remove chicken from oven. Slowly add milk from dish to cheese sauce, stirring constantly. Pour cheese sauce over chicken rolls; broil for 1 – 2 minutes until sauce is golden brown. Remove from oven and serve over Lemoni Risso.

Serves Four

Lemoni Risso

• 2 T. Butter
• ¾ C Long Grain Rice
• 2 C. Chicken Broth
• 2 oz. Gioia Luisa Lemoncello
• Salt and Pepper to taste

Sauté rice in butter until golden color, add Gioia Luisa Lemoncello and broth. Bring to boil; cover and simmer for 25 minutes on low heat.

Serves Four

Desserts - Quick easy elegant desserts in minutes!

Perfect Topping

Gioia Luisa Lemoncello Dessert

• 1 pint lemon sorbet
• 1 pint vanilla ice cream
• 4 jiggers Lemoncello
• 1 lemon, zested
• Wafer cookies, for garnish

Place 1 scoop lemon sorbet along side 1 scoop vanilla ice cream in each dessert cup. Top each serving with 1 jigger of Gioia Luisa Lemoncello. Grate the zest of 1 lemon on each bowl of sorbet and ice cream. Garnish cups with wafer cookies sticking out of the ice cream, then serve.

Yields four servings

CELLO CUSTARD

• 1 - 4 oz package custard mix
• 1 – Medium egg
• 1½ oz Gioia Luisa Lemoncello
• 1 ¾ C. Milk
• 3 T. Sugar
• Fresh Whipped Cream (optional)

Bring 1½ cups milk to a slow boil.

In a second cup, add the egg, ¼ c milk, Gioia Luisa Lemoncello and package custard mix; blend until dissolved.

As the milk is about to boil, add the blended ingredients and stir until it comes to a gentle boil. Stir constantly for 1 minute then remove from heat. Cool slightly and pour into serving bowls. Refrigerate at least 1 hour. Serve with fresh whipped cream if desired.

Serves Four

ITALIAN DELIGHT

• 2 oz Gioia Luisa Lemoncello Crème
• 4 oz. Orange Juice

Blend with ice. Garnish with Orange Ring.

Enjoy!

ITALIAN CREAMSICLE

• 1 oz. Gioia Luisa Lemoncello Crème
• 1 oz vodka
• 4 oz Orange Juice
• Small scoop Vanilla Ice Cream
• Splash Grenadine

Blend with Ice.

Delightfully Refreshing !

Contact us for more info