Swapping Ingredients! Trivia Quiz

Answer: Cream cheese

Mascarpone is described as a type of Italian cream cheese. It is usually made by mixing whey with some sort of citric acid, such as lemon juice. Considered to be a specialty in the Lombardy region, mascarpone is used in tiramisu and also cheese cake. I found several proposed solutions to being unable to find mascarpone at the local store; the one I decided to use was to blend 8 ounces of cream cheese with 1/4 cup of whipping cream.

It served the purpose, but I have to admit, none of my recipes tasted exactly the way I remembered. Maybe that's just a good reason to return to Italy!

Answer: Bread

Savoiardi is actually a cookie, much like ladyfingers, that is made with eggs, sugar, and flour. Actually I made (or at least tried) two different ingredients to take the place of Savoiardi - Nilla Wafers held up pretty well and retained their form in an acceptable way, but I liked the pound cake best because there weren't so many little pieces to handle and spread out perfectly. The recommended substitution for the pound cake suggests slicing it and putting it in the oven first at a low temperate to harden it a bit. This worked perfectly for the single serving containers I used, and the toasted cake even held up after I soaked it in coffee per the directions in the recipe. I did find a recipe for ladyfingers which didn't look to be all that difficult to make. Maybe trying that will be my next step! By the way, I also found a recipe for tiramisu that doesn't require eggs, as the recipe also called for sterilizing the egg yolks, and I wasn't too sure if it was wise to try too many new things at once!

Did you know that tiramisu means "pick me up"? And, yes, it does! Just think of a layer of some sort of cake dipped in coffee (and maybe a bit of Kahlua), followed by mascarpone, followed by whipped cream, repeat, to the top and then dusted with cocoa. Perfection!

Answer: Vodka

I'm not kidding! Limoncello as an after meal drink rocks! In Sorrento many people make their own at home, and they use their own carefully guarded family recipe. So what if I decide to make some? I have already resigned myself to the fact that I will not be able to use the native Sorrentine lemons.

In truth, once you see and taste these lemons, you will understand that not all lemons are created equally! Nevertheless, I have gathered my lemons and sugar, but exactly what is grappa? It is made by distilling the pomace, solid remains from winemaking, such as the skin, stems, and even the seeds! But - if you don't have access to grappa, common recipes tell that vodka will work too! I'll have to let you know about that one.

There are two distinct steps and in the total process the ingredients have to steep for 80 days! It is important, however, to choose 100 proof vodka, as it has less taste, and the high alcoholic content will keep the finished product, which is stored in the freezer, from freezing.

Answer: True

Lasagna has long been a favorite of my family, so I do have a bit of experience in substituting out the ricotta cheese. My "Betty Crocker" cookbook suggests to use a mixture of cottage cheese and American Parmesan cheese instead, and that is what I have always done since both ingredients are easy to obtain and lower in calories. I must say, however, that American Parmesan cheese is NOTHING like what is served in Italy. I have started buying and grating my own for most Italian dishes.

It just tastes so good! I also have quit making my lasagnas with any sort of meat.

In Italy the pasta course comes before the meat course, you know!

Answer: Corn Syrup

No kidding! This is a truly addictive dessert, especially because the doughnut balls are so small. It is possible to overeat before you know it! A Christmas favorite in Italy, the dough is typically flavored with orange rind, cinnamon, and honey, although many variations exist.

It is difficult to find a substitute for the honey, because struffoli is called "Italian honey balls", but if you have someone who doesn't like or can't eat honey, corn syrup is a good substitute, as it has the most similar taste and is a measure for measure trade.

By the way, did you know that honey is the only food scientists have found that never spoils?

Answer: Egg Whites

Panna cotta literally means "cooked cream", and that is exactly what it tastes like! It is a very simple recipe that involves a bit of heavy cream, granulated sugar, vanilla extract, and gelatin to set the mixture into a mold. Vegetarians, however, may be concerned about gelatin containing animal by-products, so try egg whites instead.

It is a little bit tricky because you don't want to let any air enter the mixture. But - it does come out so delicious, and there are a wide variety of toppings that go great with it (I like those sweet wild strawberries found in many parts of Italy), but it really can be a different great dessert over and over!

Answer: Yes

Budino is actually the Italian word for "pudding" or "custard". It is another Italian dessert that can be garnished with a variety of toppings, but caramel, especially if homemade, makes it very impressive. My mom taught me this trick years ago when making candy.

There are a couple of ways to do so, but the easiest, in my opinion, is to use a double boiler. Fill the bottom with a couple of inches of water and bring to a boil. Open a can of sweetened condensed milk and pour it into the top part of the double boiler. Cover the top part of the double boiler with a lid, and bring the stove to a medium heat for 90-120 minutes. You will need to stir occasionally.

This way you can make the caramel with both the color and consistency you like for however you plan to use it.

Answer: Regular white rice

Arborio rice is named for the Italian town where it was first grown. What makes Arborio rice so awesome is the fact that it contains starch, and when cooked the proper way, will make a very creamy textured dish. It is difficult to find in some stores, and can be expensive as well.

The others on the list also produce a creamy dish on their own, except for the regular white rice. Cream or cornstarch will have to be added to regular white rice to make it creamy. And, what, you might ask, is the proper way to cook rice for risotto? It is a 20 minute plus, don't take your eyes off the rice process of adding some type of broth and stirring, and adding more, etc.

The result, believe me, is worth the time spent over the stove, as this method, called the risotto method, causes the rice to release its starch.

When I ordered risotto during my stay in Italy, I was politely reminded that it would be at least a 20 minute wait. It was a cool night, and as I had good company and there was a wandering Italian troubadour, I was happy to wait!

Answer: Butter

Mixing three-fourths of a cup of milk well with one third of a cup of butter will produce a cup of whipping cream. It is important to remember that while this substitution works for sauces, it will not whip up stiff enough to serve for whipped cream.

Answer: Cornstarch

Have you ever tried zeppole? It looks like a fried doughnut, except for the fact that it has ricotta cheese inside; Italians call them fried cookies. The really cool thing is that when they are ready to turn over in the fryer, they turn over by themselves! When they are golden brown it is time to take them out of the oil and dust them with powdered sugar. If you mix a cup of granulated sugar and a tablespoon of corn starch at a very high speed for 30 seconds, you will have a cup of homemade powdered sugar.