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| Carmine's Cherry Blossom Punch |
From our friends at Carmine's...
Carmine’s will celebrate the blossoms with a March 25 complimentary tasting of the restaurant’s Cherry Blossom Punch and Italian Zeppole with cherry dipping sauce. You (the public) are invited!
WHEN: Tuesday March 25 - 4-6:00 PM
WHERE: Carmine’s
425 7th Street NW, Washington DC 20004
202-737-7770
Click here for directions.
And throughout the Festival Carmine’s will offer a cherry blossom punch, made with Absolut CherryKran and Mandarin vodkas with fresh lemon juice and a splash of cranberry— $11.50. Pair it with zeppole, lemon-powdered Italian fritters filled with ricotta and served with cherry-preserve dipping sauce - $9.95.
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| Carmine's Zeppole with Cherry Dipping Sauce |
Lemon & Ricotta Zepolle from Carmine's
Yield: 20 pieces
Ingredients:
3 Eggs
¼ cup granulated sugar
½ pound ricotta cheese
½ teaspoon vanilla extract
1 tablespoon lemon zest
1 cup flour sifted
1½ tablespoons baking powder
¼ teaspoon salt
½ cup vegetable oil
Powdered sugar
Procedure:
1. Mix eggs & sugar until doubled in volume & smooth
2. Add ricotta cheese, lemon zest & vanilla; mix until combined
3. Add flour, baking powder & salt; gently mix by hand with rubber spatula
4. Heat oil on medium/low in a medium fry pan
5. Add 1 tablespoon batter to hot oil
6. Turn over when edges begin to bubble approximately 3 minutes
7. Remove from oil when all sides become golden brown approximately 3 minutes
8. Cover with powdered sugar as desired
