Eastern Sicily with Terrie & Keli – September 16-23, 2017 Itinerary

By admin | August 14, 2017

Saturday, September 16
2:00 – Pick up in Catania,
NH Catania Parco Degli Aragonesi Hotel, Viale Kennedy, Localita’ La Playa 95121 Catania
2:45 – DaVinci Museum in Siracusa
4:00 – Aperitivo
5:00 – Getting settled and exploring the villa
8:00 – Dinner prepared by our private chef

Sunday, September 17
9:00 – Breakfast
11:30 – Leave for Siracusa
1:00 – Lunch at Macalle
2:30 – Walking tour of Siracusa with Chiara
6:00 – Aperitivo at Bar Condorelli
8:00 – Pizza Party at Malafemmina

Monday, September 18
7:3o – Breakfast
8:30 – Leave for Siracusa Market to meet Chef Rodolfo and shop for our cooking class
10:00 – Winery Tour and Cooking Class at Pupillo Wines
2:00 – Return to the villa for beach time and relaxing
7:30 – Antipasti dinner by the pool

Tuesday, September 19
8:oo – Breakfast
9:15 – Leave for Taormina
11:00 – Time to explore, shop and have lunch on your own
2:30 – Amphitheater tour with Filippo
5:00 – Return to villa
8:00 – Dinner prepared by our private chef

Wednesday, September 20
8:oo – Breakfast
9:00 – Leave for Modica
10:00 – Visit Ceramic Studio
11:00 – Chocolate-Tasting
12:30 – Leave for Ragusa
1:00 – Lunch La Rusticana
4:00 – Return to villa
8:00 – Light dinner prepared by our private chef

Thursday, September 21
8:oo – Breakfast
9:15 – Leave for Caltagirone
1:00 – Lunch at Trattoria Anima e Core
2:30 – Visit Ceramiche Delfino
4:00 – Return to Villa
7:00 – Cooking Class with Keli including Sicilian Olive Oil Tasting and Wine & Cheese Pairing

Friday, September 22
8:oo – Breakfast
9:15 – Leave for Noto
11:15 – Zisola Winery Almond and Wine Tasting
1:00 – Lunch in Noto
Afternoon free for relaxing and packing
7:00 – Dinner prepared by our private chef

Saturday, September 23
8:oo – Breakfast
9:00 – Leave for Catania Airport/Train station

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Friends & Family Sicily Tour 2017 Itinerary

By admin | August 10, 2017

We’re excited to explore Eastern Sicily with you
September 23-30, 2017

Saturday, September 23
12:00 – Pick up at Catania Airport
2:30 – Light lunch, drinks at Malafemmina in Fontane Bianche
5:00 – Getting settled and exploring the villa
8:00 – Dinner prepared by our private chef

Sunday, September 24
9:00 – Breakfast
11:30 – Leave for Siracusa
1:00 – Lunch at Macalle
2:30 – Walking tour of Siracusa with Chiara
6:00 – Aperitivo at Bar Condorelli
8:00 – Pizza Party

Monday, September 25
7:3o – Breakfast
8:30 – Leave for Siracusa Market to meet Chef Rodolfo and shop for our cooking class
10:00 – Winery Tour and Cooking Class at 
Pupillo Wines
2:00 – Return to the villa for beach time and relaxing
7:00 – Olive oil class and Sicilian olive oil tasting
7:30 – Antipasti dinner by the pool

Tuesday, September 26
8:oo – Breakfast
9:15 – Leave for 
Taormina
11:00 – Time to explore, shop and have lunch on your own
2:30 – Amphitheater tour with Filippo
5:00 – Return to villa
8:00 – Dinner prepared by our private chef


Wednesday, September 27
8:oo – Breakfast
9:15 – Leave for Caltagirone
1:00 – Lunch at Trattoria Anima e Core
3:30 – Return to Villa
7:00 – Cooking Class with Keli including a Sicilian Wine & Cheese Pairing

Thursday, September 28
8:oo – Breakfast
9:15 – Leave for 
Modica
Chocolate-making class
Leave for Ragusa
1:00 – Lunch La Rusticana in Ragusa

Light dinner prepared by our private chef

Friday, September 29
8:oo – Breakfast
9:15 – Leave for 
Noto
Zisola Almond and Wine Tasting
7:00 – Dinner prepared by our private chef

Saturday, September 30
8:oo – Breakfast
9:00 – Leave for 
Catania Airport

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Mini Blueberry Smash

By admin | August 2, 2017

Makes 2 mini cocktails

Ingredients:
2 tablespoons Blueberry, Thyme and Raspberry Balsamic Shrub
2 ounce gin
1 ounce elderflower liqueur (like St. Germain)
3-4 ounces club soda
fresh blueberries, for garnish
thyme sprigs, for garnish
slice of lemon, for garnish
ice

Directions:

  1. Fill a cocktail glass with ice. Add Blueberry, Thyme and Raspberry Balsamic Shrub, gin, elderflower liquor, and top with club soda. Gently stir to combine.
  2. Garnish with a slice of lemon, fresh berries, and a sprig of thyme or mint.

Topics: One Bite Appetizers, Two Sip Cocktails | No Comments »

One Bite Appetizers, Two Sip Cocktails Menu

By admin | August 2, 2017

1

Limoncello Mint Spritz
Proscuitto Parmesan Pinwheels
Torta al Testo* with Bresaola, Arugula, and Lemon Garlic Mayonnaise

2

Keli’s Mini Mai Tai 
Curry Garlic Shrimp on Madras Cheddar Shortbread
Spicy Fried Chickpeas

3

Mini Blueberry Smash
with Blueberry, Thyme and Raspberry Balsamic Shrub

Peppered Strawberries on Goat Cheese Crostini with Aged Balsamic Vinegar
Bleu Cheese Gougére with Organic Apple Balsamic

4

Mini Berry-Prosecco Ice Cream Floats
Apricot Almond Tarts
Key Lime Coconut Cups

*Torta al Testo is a specialty from Umbria, Italy.
A large round stove-top flatbread is sliced in half horizontally and filled with greens, meat, and cheeses.

Topics: One Bite Appetizers, Two Sip Cocktails | No Comments »

Keli’s Mini Mai Tai

By admin | August 2, 2017

Makes 2 cocktails

Ingredients:
1 ounce coconut rum
2 ounces POG (Passion, Orange, Guava Juice)
Dark Rum float
Pineapple spear

Directions:

  1. Pour coconut rum into an ice-filled cocktail glass, stir
  2. Pour 1/4 ounce of dark rum over the back of a spoon to float on top of rum/juice mixture
  3. Garnish with a thin spear of fresh pineapple

Topics: One Bite Appetizers, Two Sip Cocktails | No Comments »

Spicy Fried Chickpeas

By admin | August 2, 2017

Ingredients:

2 (14 oz) cans chickpeas (garbanzo beans)
2 tablespoon plus 1 teaspoon
1 tsp kosher salt, divided
2 teaspoons garam masala
2 teaspoons curry
1/4 – 1/2 tsp cayenne pepper

Directions:

  1. Drain chickpeas into a strainer. Rinse and drain very well. Dry the chickpeas on a large sheet of paper towel, with another sheet laid over top. Pat gently to remove excess water.
  2. Toss chickpeas with 2 tablespoons olive oil and seasonings.
  3. Pour remaining olive oil into a heavy skillet and sauté in remaining olive oil, until crispy.
  4. Drain on paper towels and cool.

Topics: One Bite Appetizers, Two Sip Cocktails | No Comments »

Blueberry-Raspberry Shrub with Thyme

By admin | August 2, 2017

Ingredients:
1/2 pound fresh blueberries
1/2 pound fresh raspberries
5 sprigs fresh thyme
1 cup granulated sugar
1 cup Ritrovo Selections Aged Balsamic Vinegar

Directions:

  1. Macerate fruit and thyme in a glass bowl, mix in 1 cup sugar, stir thoroughly. Cover with a clean cloth and let sit on the counter for 2-3 days, stirring occasionally, making sure all the sugar is dissolved.
  2. Strain the fruit mixture through cheesecloth or fine mesh sieve into another bowl and compost discard seeds and pulp.
  3. Mix in the cup of balsamic vinegar and bottle. Will keep in the refrigerator for 6 or more months.

Add shrub to sparkling water, cocktails, salad dressings or drizzle over fresh fruit or ice cream.

NOTE: You can add herbs to the fruit shrubs also, try blackberry with basil, or raspberry with lemon balm.

Topics: One Bite Appetizers, Two Sip Cocktails | No Comments »

Blue Cheese Gougeres with Apple Balsamic Vinegar

By admin | August 1, 2017

Makes about 24

Ingredients:
1/4 cup dry white wine
1/4 cup water
1/4 cup (1/2 stick) unsalted butter, cubed
3/4 teaspoon freshly ground pepper
1/4 teaspoon salt
2/3 cup all purpose flour
3 large eggs, room temperature
1/3 cup finely crumbled Gorgonzola
Ritrovo Selections Organic Apple Balsamic

 Directions:
  1. Preheat oven to 375°F. Line large rimmed baking sheet lined with parchment or a SilPat mat. Combine first 5 ingredients in heavy medium saucepan. Bring to boil over medium heat, stirring until butter is melted. Stir in flour; reduce heat to medium-low. Stir vigorously until mixture forms large dough clumps and film forms on bottom of saucepan, about 1 minute. Remove from heat; cool 5 minutes.
  2. Meanwhile, whisk eggs in medium bowl. Transfer 1 tablespoon beaten egg to small bowl and reserve. Add 1/3 of remaining beaten eggs to dough in saucepan; whisk until well incorporated. Add remaining eggs in 2 additions, stirring until eggs are completely absorbed after each addition (dough will be sticky). Mix in blue cheese.
  3. Drop dough by teaspoonfuls onto baking sheet, forming about 24 walnut-size mounds and spacing about 1 inch apart. Using pastry brush, brush each mound with reserved egg, flattening any pointed tops.
  4. Bake gougères until puffed, golden brown, and dry, about 30 minutes.
  5. Drizzle with Ritrovo Selections Organic Apple Balsamic

Do AHEAD: Can be made up to 1 week ahead. Cool completely. Place in airtight containers and store in freezer. Rewarm on baking sheet in 350°F oven until heated through, about 5 minutes. Serve warm.

Topics: One Bite Appetizers | No Comments »

Curry Garlic Shrimp

By admin | August 1, 2017

Ingredients:
1 cup Greek yogurt, plain
2 tablespoons GarlicIt Twilight, finely chopped
2 teaspoons fresh ginger, peeled and grated
1 teaspoon curry
1 teaspoon garam masala
3 tablespoons extra-virgin olive oil
24-30 medium raw shrimp, peeled and deveined (tails intact) and thoroughly dried
Additional olive oil, salt and pepper, to taste

Directions:

  1. Mix yogurt, spices and olive oil and combine with shrimp. Allow to marinate for about 2 hours.
  2. Coat a hot skillet with olive oil and saute shrimp until lightly browned and cooked through about 5 minutes
  3. Serve on Madras Cheddar Shortbread

Topics: One Bite Appetizers | No Comments »

Lemon Garlic Mayonnaise

By admin | August 1, 2017

Ingredients:
1 cup good-quality mayonnaise (Best Foods)
2 tablespoons of GarlicIt Roasted Garlic Condiment with Dijon
Zest of 1 lemon

Directions:
Chop 2 tablespoons GarlicIt Roasted Garlic Condiment with Dijon and mix with mayonnaise and lemon zest.

Topics: One Bite Appetizers | No Comments »

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