Neopolitan Recipes

Steps:

• In heavy medium saucepan over medium heat, stir together water and sugar until sugar dissolves. Simmer 3 minutes. Reduce heat to low, and add lemon verbena. Let steep 30 minutes, then strain and let cool. Cover and refrigerate syrup until cold, about 1 hour. Makes about 1 cup.
• In cocktail shaker filled with ice, combine vodka, lemon verbena syrup, and cranberry juice. Shake vigorously for about 6 seconds, then strain into 6-ounce cocktail glass. Garnish with orange peel and rosemary sprig, if using.
• If you can't find fresh lemon verbena, substitute the zest of 1 lemon, removed in strips with a vegetable peeler. Use an organic lemon if you can, or scrub it well before zesting to remove any pesticides.

Steps:

• Pour the strawberry liqueur into the bottom of a martini glass. Shake the bottle of white-chocolate liqueur; measure 1/2 ounce and pour it over the back of a spoon on top of the strawberry liqueur to make a separate layer.
• Shake the creme de cacao, heavy cream and chocolate syrup in a cocktail shaker with ice until frothy. Slowly strain into the glass over the back of a spoon to make another layer.

Steps:

• Score an "x" in the bottom of each tomato. place tomatoes in boiling water for a minute, carefully remove tomatoes and plunge into an ice bath. The tomato skin will peel off easily.
• Bring a large pot of water to a boil. Working in several batches, place tomatoes in the boiling water for 1 minute. Carefully remove and plunge into an ice bath. Transfer to a work surface and remove skins.
• Heat oil in a heavy saucepan over medium heat. Add garlic and cook until lightly browned and fragrant, about 45 seconds. Add tomatoes, crushing each one by hand. Add salt, pepper, and red pepper flakes. Cook, stirring every few minutes, until sauce starts to thicken, 20 to 25 minutes.
• Stir in fresh basil and remove from the heat. Serve immediately.

Steps:

• Line a 9x5-in. loaf pan with waxed paper, letting ends extend up sides. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. , Divide dough into 3 portions. Mix almond extract and food coloring into 1 portion; spread evenly into prepared pan. Mix walnuts into another portion; spread evenly over first layer. Mix melted chocolate into remaining portion; spread over top. Refrigerate, covered, overnight. , Preheat oven to 350°. Lifting with waxed paper, remove dough from pan. Cut lengthwise in half; cut each half crosswise into 1/8-in. slices., Place 1 in. apart on ungreased baking sheets. Bake until edges are firm, 10-12 minutes. Remove from pans to wire racks to cool.