Greetings from Carmela's Cucina,
The Dec. 31, 2009 deadline for joining me in Savannah, Ga. is quickly approaching. Join me and friends for a "Sumptuous, Savory and Simply Irresistible Tour of Historic Savannah, Georgia" March 25-29, 2010.
Contact me at email@example.com or phone me at 952-929-9583 to make a reservation.
Our home will be the historic, Planter's Inn where we will breakfast each morning and enjoy cocktails each evening. The tour includes dinner at the well-known "Pink House". A Savannah tour that includes "The Garden of Good and Evil." A visit to the James Edward Olgethrope home, the Cathedral of St. John the Baptist and Bonaventure Cemetery. Lunch in the Historic District and and afternoon tour of the historic homes and gardens of Savannah.
We will attend two culinary classes and a "This is Your Life-Paula Deen Tour". Our last evening will include a progressive dinner that will begin with the Savannah Bee Company to enjoy honey samples and gourmet cheeses. Then we are off to a "Mint Julep Party" in the private gardens of the Butler estate and finally a multi-course dinner at the Dresser Palmer House.
The tour includes 4 nights accommodations, baggage handling, breakfast each morning and wine and cheese each evening. Escorted trolley transportation for all planned events not walking distance of the hotel. Driver gratuities. Licensed, professional guides, all tour entrance fees and select tour of homes tickets. All breakfasts, 2 lunches and 3 dinners.
Capacity is limited. So just when our Minnesota winter is dragging on it will be spring in beautiful Savannah, Ga. For a full tour brochure go to my website at www.carmiescucina.com and click on the tours button.
Please join me.
Carmela Tursi Hobbins
Tuesday, November 3, 2009
I was interviewed today and as part of the segment we did a live taping of one of my favorite holiday desserts, Zuppa Ingeles. And since all of the department stores are already talking about Christmas why can't we? This is a perfect dessert for the Christmas season or an alternative to Pumpkin Pie for Thanksgiving. No matter when you make it your guests are going to love Zuppa Inglese or English Trifle and what is even better it is, oh so easy to make.
GREETINGS FROM CARMELA'S CUCINA,
Carmela Tursi Hobbins
ZUPPA INGLESE (English Trifle)
1 large frozen pound cake, angel food cake or 2 packages of lady fingers
1-3 ounce package of Instant French Vanilla Pudding
1 pint whipping cream
4 tablespoons Amaretto Liqueur
1 cup raspberry preserves
1-3 ounce package sliced almonds
Maraschino cherries for garnish
Cut the pound cake or angel food cake into cubes. (leave the lady fingers whole) Prepare the pudding according to the package directions and refrigerate for 30 minutes. Whip the cream until it forms soft peaks. Refrigerate until ready to assemble the dessert.
To assemble: Place half of the cake in a trifle or clear glass bowl and sprinkle with half of the Amaretto. Spread 1/2 cup of the raspberry preserves over the cake, allowing some to dribble down the sides of the bowl. Pour 1/2 of the pudding over the preserves. Spread 1/2 of the whipped cream over the pudding. Repeat the layers ending with the whipped cream. Sprinkle the almonds over the whipped cream and decorate with Maraschino cherries. Refrigerate for 2 to 3 hours before serving.
When ready to serve, scoop the Zuppa Inglese into a bowl and top with a cherry.
MAKES 12 SERVINGS.