Garibaldi Recipes
GARIBALDI
An iconic cocktail named for Giuseppe Garibaldi, a revolutionary who played a leading role in the unification of Italy. The Campari, from Milan, represents the north, while oranges from Sicily represent the south. The key is very fresh orange juice, which creates a beautiful froth. For extra frothy juice, dry shake or blend on high for a few seconds before adding. Excellent for brunch or as an aperitif.
Provided by Adrienne Stillman
Categories Drink Brunch Cocktail Alcoholic Orange Juice Campari Citrus Aperitif Cocktail Party Wheat/Gluten-Free Dairy Free Soy Free Peanut Free Tree Nut Free Quick & Easy
Yield Makes 1 drink
Number Of Ingredients 3
Steps:
- Add the Campari to a Collins or highball glass filled with ice. Top with orange juice and stir. Garnish with an orange wedge.
GARIBALDI BISCUITS
Make and share this Garibaldi Biscuits recipe from Food.com.
Provided by Doreen Randal
Categories Breads
Time 20m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Chop dried fruit (currants, raisins, sultanas or a mixture). Put flour and sugar into a bowl and rub in the butter lightly with the finger tips until no lumps remain, then stir in the sugar.
- Add 1-2 Tbs milk to give a stiff dough and turn this on to a floured board.
- Pat lightly into shape and roll out very evenly to 1/8 inches thick, keeping the dough a regular shape, then cut in half.
- Sprinkle one half evenly with chopped fruit and cover with the other piece of dough.
- Lightly flour the board and roll the mixture again until 1/8 inches thick,.
- keeping as square as possible.
- Trim the edges and cut into squares or triangles and bake on a greased tray in mod. hot oven @ 400°F for 15 minutes.
Nutrition Facts : Calories 878, Fat 24.3, SaturatedFat 14.8, Cholesterol 61, Sodium 1813.7, Carbohydrate 155.2, Fiber 6.9, Sugar 66.7, Protein 13.9
GARIBALDI
Steps:
- Peel 5 of the oranges. Using an electric centrifugal juicer, juice the peeled oranges. Cut one orange into quarters and juice all of it, including the skin. The juicer should help produce a foamy, whipped texture. Alternatively, use 2 cups fresh squeezed orange juice (from about 6 navel oranges). Slice the remaining orange.
- Fill 6 Collins glasses with ice and evenly divide the Campari among them. Top each glass with the freshly squeezed orange juice and an orange slice.
THE GARIBALDI
Named for the Italian revolutionary Giuseppe Garibaldi, who played a leading role in the unification of Italy, the classic recipe for this two-ingredient drink combines Campari, from Northern Italy, and fresh orange juice, a nod to Sicily in the south. This modern version features orange bitters and a pinch of salt, as well as an ounce of grapefruit juice. (If you want to skip grapefruit, you can also use five full ounces of orange juice.) Whether you make the classic or modern iteration, the key to the best Garibaldi is very fresh, very frothy citrus juice. For that, you'll want freshly squeezed citrus and a firm, long, dry (without ice) shake, or, if you prefer, you can pulse the juice in a blender for a few seconds to aerate before adding to the glass.
Provided by Rebekah Peppler
Categories brunch, cocktails
Yield 1 drink
Number Of Ingredients 7
Steps:
- Fill a Collins or highball glass with ice, add the red bitter liqueur and the bitters.
- In a shaker, without ice, add the orange and grapefruit juices, and the salt. Cover and shake vigorously for 15 to 20 seconds. Strain the cocktail into the glass and garnish with the orange or grapefruit wedge.
GARIBALDI
In this easy-but-bold aperitif cocktail (pictured in the center), the straight forward bitterness of Campari liqueur balances the sweetness of orange juice, while fragrant citrus bitters round it out.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes Cocktail Recipes
Time 5m
Number Of Ingredients 5
Steps:
- Fill a cocktail shaker with ice. Add Campari, orange juice, and bitters. Shake vigorously for 15 seconds. Strain into a coupe glass; garnish with an orange twist and serve immediately.
More about "garibaldi recipes"
GARIBALDI BISCUITS RECIPE | DELICIOUS. MAGAZINE
2019-01-09 Heat the oven to 180°C/160°C fan/gas 4. Lightly grease 2 sturdy non-stick baking trays with a little butter. Roughly chop the currants into …
From deliciousmagazine.co.uk
5/5 (4)Total Time 42 minsCategory Biscuit RecipesCalories 94 per serving
From deliciousmagazine.co.uk
5/5 (4)Total Time 42 minsCategory Biscuit RecipesCalories 94 per serving
- Heat the oven to 180°C/160°C fan/gas 4. Lightly grease 2 sturdy non-stick baking trays with a little butter. Roughly chop the currants into smaller pieces.
- Sift the flour and salt into the bowl of a food processor or a mixing bowl. Add the butter pieces and pulse, or work together with your fingertips until the mixture looks like fine breadcrumbs. In a mixing bowl, stir in the caster sugar, then mix in the milk a few drops at a time until it comes together to form a firm dough. If the dough is quite warm, chill for 20 minutes.
- Knead the biscuit dough briefly on a lightly floured surface until smooth and pliable, then roll out to a large even rectangle 4mm thick. Cut the dough in half to form 2 rectangles.
- Sprinkle one of the rectangles evenly with the currants and lay the second rectangle on top. Sprinkle the work surface with a little more flour, then evenly roll out the layered dough into a large rectangle 4mm thick and about 24cm x 30cm.
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