Andrea Carucci: septiembre 2012

jueves, 27 de septiembre de 2012


El jueves 27 de septiembre exposición de nuevos diseños en el mercado de ISABELLA
Con motivo de la inauguración de la nueva web y de la presentación de los nuevos diseños

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Inauguración de la terraza del mercado de ISABELLA

Inauguración de la Terraza cubierta Isabela en el Mercado gourmet!!!Un precioso espacio cubierto donde poder comer en 20 restaurantes,tomar copas y cocktail en una terraza de diseño.
Donde os sorprenderemos con la exposición de los últimos diseños de joyas de ANDREA CARUCCI, arte y diseño!!Capacidad para 2000 personas,comienza aquí tu noche con nosotros y tus amigos y deseo podáis asar una tarde muy entretenida disfrutando de una buena copa de champangne. Besos y abrazos para todos.

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          Carina Andrea Durich
            Te: +34622007863
          ANDREA CARUCCI Jewelry
          ANDROMEDA International

viernes, 14 de septiembre de 2012

Cherry-Bourbon Pie, Mile-High Chocolate Pie and Plum and Mascarpone Pie

Os dejo una nueva receta aunque en ingles pero una imagen vale mas que mil palabras

Cherry-Bourbon Pie

This crumble-topped pie stars the flavors of an Old Fashioned cocktail. Our secret weapon: jarred sour cherries (just think of all those cherries you won't have to pit!). We like Trader Joe's Dark Morello Cherries, but other brands work well, too. Check out our homemade pie crust recipe here.
8 servings
August 2012
Cherry-Bourbon Pie



  • 1/2 cup old-fashioned oats
  • 1/4 cup all-purpose flour
  • 1/4 cup (packed) light brown sugar
  • 1/4 cup sliced almonds
  • 1/2 teaspoon kosher salt
  • 1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2" pieces


  • Nonstick vegetable oil spray
  • 1 pie crust, homemade or store-bought (click for homemade crust recipe)
  • 3 24.7-oz. jars (drained weight 12 oz.) pitted sour cherries in syrup, drained well (about 6 cups)
  • 3/4 cup sugar
  • 1/4 cup bourbon
  • 3 tablespoons cornstarch
  • 2 tablespoons fresh orange juice
  • 1 tablespoon finely grated orange zest
  • Special Equipment:

    A 9" pie dish



  • Whisk all ingredients except butter in a medium bowl until no lumps of sugar remain. Rub butter into oat mixture with your fingertips until it's completely incorporated. If butter begins to soften while mixing, chill mixture to firm it up, about 15 minutes (cold butter ensures a flaky, tender crumble). Cover and chill crumble up to 5 days ahead.


  • Preheat oven to 350°. Line a rimmed baking sheet with foil; lightly coat with nonstick spray (for easy clean-up in case the pie bubbles over) and set aside. Line pie dish with crust and crimp edges decoratively. Place pie dish on prepared baking sheet.
  • Combine cherries and remaining 5 ingredients in a large bowl. Using a rubber spatula, gently mix until cherries are coated and mixture is evenly distributed.
  • Pour cherries into pie crust and top evenly with crumble. Bake until pie crust and center of crumble are deep golden brown and juices from cherries are bubbling and look thickened, 1 1/4–1 1/2 hours. (The juices will begin to ooze out of crust and onto foil-lined sheet.) Let pie cool for at least 2 hours at room temperature to allow filling to set properly. (Cutting into the pie before it's set will result in a runny filling). Cover and let stand up to 1 day at room temperature.

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Mile-High Chocolate Pie

To get a super-light mousse, you'll need to properly fold together the whipped cream, egg whites, and melted chocolate. Check out our homemade pie crust recipe.
10 servings
August 2012
Mile-High Chocolate Pie


  • 1 pie crust, homemade or store-bought (click for homemade pie crust recipe)
  • 4 large egg whites
  • 3/4 cup plus 3 Tbsp. sugar
  • 10 ounces semisweet or bittersweet chocolate (do not exceed 71% cacao), chopped, plus more shaved with a vegetable peeler for garnish
  • 3 tablespoons unsalted butter
  • 4 cups heavy cream, divided
  • 1 cup coarsely crushed chocolate wafer cookies (such as Nabisco Famous Chocolate Wafers), divided
  • 1/2 cup crème fraîche
  • 1/8 teaspoon kosher salt
  • Special Equipment:

    A 9-inch pie dish


  • Preheat oven to 350°. Line pie dish with crust; crimp edges decoratively. Fully bake pie crust according to instructions in recipe or on box. Let cool completely.
  • Whisk egg whites and sugar in a medium heatproof bowl set over a medium saucepan of simmering water until sugar dissolves and egg whites are warm but not hot, 3–4 minutes. Remove from heat. Using an electric mixer, beat on medium-high speed until cool, tripled in volume, and stiff peaks form (the tips of the peaks won't fall over when beaters are lifted from bowl and turned upright), about 6 minutes.
  • Stir chopped chocolate and butter in a large bowl set over same saucepan of simmering water until melted and smooth, 4–5 minutes; set aside.
  • Beat 2 cups cream in another medium bowl until medium peaks form (cream should be soft and pillowy), 5-6 minutes.
  • Gently fold egg whites into warm chocolate mixture until fully incorporated (work quickly to prevent chocolate from turning gritty). Gently fold in whipped cream just until no white streaks remain; do not overmix or mixture will deflate. Spoon ½ cup chocolate mousse into bottom of prepared pie crust; spread evenly over bottom of crust. Sprinkle 3/4 cup plus 2 Tbsp. crushed chocolate wafers over mousse. Top with remaining mousse, mounding in the center to create a dome. (The point is to add height, not to spread out evenly to edges.) Chill pie.
  • Beat remaining 2 cups cream, crème fraîche, and salt until medium-stiff peaks form (when the beaters are lifted from the cream, the peaks will hold their shape but the tips will fall over). Top chocolate mousse with whipped-cream mixture, following the same rounded dome shape. Chill pie for at least 4 hours or, covered, for up to 3 days. (It will slice best if chilled overnight, allowing mousse to set properly.)
  • Garnish pie with 2 Tbsp. chocolate wafers and chocolate shavings. Slice pie using a clean, dry knife; wipe between slices to ensure clean, elegant pieces.
Hungry for More? If you have a question about this recipe, contact our Test Kitchen at To see more recipes like this one, check out our Summer Pie Social Recipes.

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    Plum and Mascarpone Pie

    Use plums that hold their shape when cooked, such as black or red (avoid soft-fleshed Santa Rosas). If you prefer a taller pie, use all 5 pounds of fruit.
    10 Servings
    August 2012

    Plum and Mascarpone Pie


    • 1 pie crust, homemade or store-bought (click for homemade crust recipe)
    • 4-5 pounds firm ripe plums (20–25 plums), halved, pitted (with skin)
    • 1 1/2 cups plus 2 Tbsp. sugar
    • 2 tablespoons fresh lemon juice
    • 1 vanilla bean, split lengthwise
    • 8 ounces mascarpone
    • 1/3 cup crème fraîche
    • 2 tablespoons honey
    • Whipped cream
    • Special Equipment:

      A 9" pie dish


    • Preheat oven to 350°. Line pie dish with crust; crimp edges. Fully bake pie crust according to recipe or box instructions.
    • Place plums in a large bowl; add 1 1/2 cups sugar and lemon juice. Scrape in seeds from half of vanilla bean; toss to coat. Divide plum mixture between two 13x9x2" glass baking dishes, arranging plums cut side down and overlapping slightly. Roast until juices are bubbling and slightly thickened and plums are tender but not falling apart, 40–60 minutes (cooking time will depend on ripeness of plums). Let cool slightly.
    • Using a slotted spatula, transfer plums to a rimmed baking sheet. Cover loosely with plastic wrap; chill. Pour juices in baking dishes into a small saucepan. Bring to a boil and simmer until thickened and reduced to a scant 1/2 cup, 4–5 minutes; set glaze aside.
    • Combine remaining 2 Tbsp. sugar, mascarpone, crème fraîche, and honey in a medium bowl. Scrape in seeds from remaining half vanilla bean. Using an electric mixer, beat on high speed until mixture holds firm peaks (do not overbeat or mascarpone may curdle). DO AHEAD: Plums, glaze, and mascarpone cream can be made 1 day ahead. Cover separately and chill.
    • Spread mascarpone cream evenly over bottom of crust. Arrange some chilled plum halves tightly (but not overlapping) in a single layer over mascarpone mixture. Starting at edges of pie crust, arrange remaining plum halves on top of base layer, overlapping tightly and forming a spiral to cover. Pie should dome slightly in the center.
    • Using a pastry brush, spread some of glaze over plums (if glaze has firmed up, gently reheat, adding 1 Tbsp. water and whisking to blend).
    • Cut pie into slices. Top with whipped cream and drizzle with more plum syrup.

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