Limoncello- the rest of the Story

In my post on April 20, 2013, Lemons-Part 1: The Zest, I talked about making an Italian liqueur called, Limoncello. The recipe is included in that post. And I promised pictures when my final product was done.

I first had Limoncello by accident during a tour in Italy. I say “by accident” because the waiter asked our group of diners if we wanted some after dinner. Now, we were sitting with two very comical sisters from New York (we later nicknamed them the “Andiamo Sisters” because they were always up for anything). Already over-tired on day one from a transatlantic flight, it was our first group orientation dinner out. The wine with dinner had gone to our heads. We all thought he said “lemon jello”. Looking at each other quizzically, we all said “sure.” Why they served lemon jello in Italy was beyond all of us—we were soon educated to our mistake.

My sister, Kathy, reminded me that she first heard about the beverage in the movie “Under the Tuscan Sun.” I'd forgotten about that part in the movie where Diane Lane's character falls in love with an Italian man whose family business is making “Limoncello.”

So—here is what my 50 lemons of zest peelings incubated with vodka yielded: 3.5 liters of golden, lemon-infused vodka.

Having multiplied the recipe by 3.5 times, I had to make the simple syrup in a stock pot to accommodate the volume. After it cooled to room temperature, I added the vodka. I can tell you at this point my kitchen smelled like a bar in a Summer resort just lacking the odor of tanning oil--(and I was getting loopy just from the aromatics. I turned on the exhaust fan).

I then bottled the results in sanitized glass containers (you can sanitize using detergent and the “hot wash” in your dishwasher.) The Limoncello needs to incubate another 2 weeks at room temperature. Then I will decorate and label the bottles—I plan to give away most to friends, but I'll reserve that ½ gallon one for the Summer Reunion dinner parties—remember it makes a nice cocktail diluted with seltzer water and over ice—kind of a sparkly vodka lemonade.

So, that's the rest of the story...

Posted by Karen at 08:18 CDT

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The date is nearly upon us...St. Patrick's Day!

You will likely cook and eat some favorite recipes that are inspired by the Irish saint's feast day.

Certainly all of us become a “little” Irish on March 17^th and the enthusiasm for a Guinness and a bowl of Irish stew strikes.

Or maybe it's corned beef and cabbage or Shepherd's pie at your house.

Whatever your choice—here's an impossibly quick homemade bread recipe for you to bake . It matches up with anything you're serving

And I know, we all so rarely eat concentrated carbs anymore that this makes it an extra indulgence we can permit ourselves only on special occasions like “St. Patrick's Day.”

The following recipe makes 1 standard loaf. But another thought is to divide the bread into mini-loaves and give away some so your indulgence is constrained. That's what I've decided to do.

I am posting early so that you can be sure to look for Bread flour to have on hand. A wheat and barley combination is readily available as General Mills Better for Bread flour. Or --plan to stir in some whole wheat flour or even rye flour rather than using all white flour for more character .

Now look how easy this is:

Irish Beer Bread

Preheat oven to 350 degrees.

Prep a standard loaf pan or a tray for 8 mini-loaves with spray oil or shortening.

In a large mixing bowl combine:

3 cups of bread flour

1/3 cup honey (warm in microwave so it is pourable )

One 12oz bottle of dark beer (Guinness stout sounds good)

Mix the above 3 ingredients together, then put the batter into the prepped pans. If making mini loaves, divide dough evenly. Once in the loaf pans, gently press and distribute into the basic loaf shape because this thick dough needs a little nudge.

Optional rustic topping with a few flakes of rolled oats.

Before baking—in the mini-loaf pan.

Bake until browned and springs back when pressed.

During baking, not quite brown enough.

Bake about 30-35 minutes for mini-loaves, 55-60 minutes for a standard loaf.

Cool about 10 minutes. Then, using a butter knife or thin spatula, lift the firm loaf out of the pans. Should come out easily.

Ready to eat—pass the butter please.

Posted by Karen at 12:26 CDT

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I hope you had a wonderful Thanksgiving--I am going to share a great and inexpensive idea for you --for your big holiday parties...

...use JELLY jars for an inexpensive idea to create single-serving sized desserts!!!!

They ARE inexpensive. At a "big box store" you can get a dozen 4 oz. jars for about $12-14. And they are washable, reusable.  A perfect size for a single-serve dessert at 4 oz.

Below is a recipe for Pumpkin Tiramisu--but think about it--those jelly jars can easily go into the dishwasher, then stored upside down in the case, and re-used for Christmas trifles and ribbon jello desserts.

And, they can be labeled with the jelly jar labels that come with the case of jars-and-lids. Or decorated "country styled," with raffia ribbons...

Below--here's a tray of my tiramisu, prepped and ready to be refrigerated overnight for next day's Thanksgiving dessert.

Posted by Karen at 19:51 CST

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The holiday season will soon be upon us. And the social, volunteer and church calendars will be stuffed--by the minute!--Not to mention your regular work and school schedules.

 So...here's an option to see your friends before the frenzy starts...

Throw a Harvest Party!!!

That's what we decided to do yesterday--with great fun! Wine and appetizers with a hay wagon ride in the fields--then dinner, dessert and lots of conversation--around the table and around the firepit outside!

Le Menu 

 Appetizers--outside--maybe with a field ride or short walk in the neighborhood

Chicken liver pate and toasts

Brie with Orange marmalade

Hummus and pita

Oktoberfest ales, red and white wines

(oaked Chardonnay and full bodied Zinfandel work well here.)

Dinner

Lasagne w/ grassfed beef

Hardwood indirect grilled pork loin

Potato-Kale Casserole

Baked Beans with hot sausage

Cole Slaw with creamy dill dressing

Dessert

Apple Cake

Pumpkin Cheesecake

Move the party out into the cold after dinner with a dessert around the firepit, or sit around the table or fireplace with coffee and "catch up."

The Winter Holidays will be here soon enough, the frenzy of schedules stressing you out--but tonight--have a "Harvest Party" and really enjoy your friendships with great friends, the allure of changing season and nature, and--for now--a moment of peace!

Recipe to Add: Pumpkin Cheescake

Make the Kraft recipe for New York Cheescake but substitute 1 cup canned pumpkin for the 1 cup of sour cream, and add pumpkin pie spices to the filling (cinnamon, nutmeg, ground cloves, ginger). Make a nut crust instead of graham cracker for more interest. And top with whipped cream or Cool Whip and a cinnamon sugar sprinkling.

Posted by Karen at 14:56 CDT

Updated: Saturday, 13 October 2012 15:00 CDT

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I know you were planning to go out for St. Pat's Day but the beautiful weather makes you want to sit on the porch or deck instead.

So, make a festive Kelly Green Martini and stay in. Serve with some Dubliner cheese and sliced apples or crackers.

Kelly Green Martini (for the Irish in you)

One part each: Blue Curacao, Limoncello, and Vodka

Shake vigorously with ice and pour into a frosted martini glass.

Sip gently and don't drive. Happy St. Pat's Day!

Posted by Karen at 15:20 CDT

Updated: Friday, 23 March 2012 08:11 CDT

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Bastille Day 2011 was an evening of French flute music presented in casual recital followed by the most amazing French food in the outdoor courtyard--

all performed by flute students and afficiandos of our iconic flute teacher, Susan Levitin.

On a very personal note, Bastille Day will always be our own version, but it's based on the memory of what hubby and I  view as the ideal of French appreciation--in memory of Lorraine Hooker, the owner of The French Kitchen who retired in 1997 at the age of 80.

The French Kitchen on 63rd Street in Chicago was exactly as stated--a typical French kitchen, that made you feel like you walked into your grandmother's house and she'd been cooking all day in anticipation of your arrival...relax, have some wine, a leisurely dinner and excellent conversation. Bastille Day at The French Kitchen was that and a little more. You really were transported to a Parisian bistro. 

Last night, we had music covering the 18th to the 21st centuries, enough food, desserts, and cheeses to sample the world of French cuisine, and what everyone wishes for...some leisure time with great friends and great conversation. 

The Flute Gnome in the garden.

Posted by Karen at 16:51 CDT

Updated: Friday, 15 July 2011 17:16 CDT

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Build this QUICK Summer Cocktail  PARTY for 4. 

First, your favorite Deviled Egg Recipe-- if you don't have one--here's a quick basic lesson in creating your signature Deviled Eggs.

Deviled Eggs

6 eggs, covered with cold water. Bring to rolling boil, then shut off heat, cover the pan, and set a timer for 12 minutes.  When timer goes off, drain and rinse eggs with cold water. Let cool about 20 minutes in really cold water. Then, drain and shake eggs against the pan and each other to break the shells. Peel each egg individually. Slice egg longwise in half. Pop yolks into a separate bowl. Place the whites on a serving plate.

To the yolks, add 1 tbsp horseradish sauce, 1 tsp. spicy brown mustard, 3 tbsp mayonnaise, AND YOUR OWN SPECIAL ADDITION stuff (we had leftover tapenade and put some in) or nothing more than  salt and pepper.  Then, stuff the whites with your yolk mixture.

Garnish--use your imagination- we put extra olive tapenade on top but you can sprinkle with cayenne pepper,cilantro, or caviar--use you imagination!

Chill until serving.

(Note--I used a retro Commemorative plate for serving the eggs.)

Tonight I decided to reinvent the classic...

Old Fashioned Cocktail

HONEY BOURBON ( every distiller has their version)

DRY VERMOUTH

Muddle MINT from the garden along with some orange zest. Add bourbon and vermouth along with lots of ice cubes and shake like crazy. Serve with peeled orange wedges and over additional ice cubes.

NOW - you have a party!!! 

Posted by Karen at 19:09 CDT

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YAY! We had my mother's 80th birthday party in the Garden as hoped--

A few photos of the yard shows--the city house--a Gothic Victorian from the 1890s--placed on a small lot by suburban and farm standards, its space is well used by strategic courtyard pavers and compact plantings. Mostly shaded, impact color plants are hung in baskets or placed in pots. The fountain lends both ambiance and sound masking from streetside and neighbors. Additionally, I've placed outdoor speakers in the courtyard for background music that stays in our yard. 

And another secret--because the types of plants used in a shade garden are usually not very fragranced (if at all)--I tucked a floral fragranced candle among the battery powered candles to put just the right amount of scent in the air. 

The menu was posted in yesterday's blog. Italian food always works well for a leisurely dinner party. However, my next garden party will be completely French, planned for July 14 th's Bastille Day--a recital and then dinner party in the garden--IF we are lucky to have the party and weather both working cooperatively ! 

Posted by Karen at 11:07 CDT

Updated: Sunday, 19 June 2011 11:32 CDT

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I would love to have an outdoor dinner party for my mother's 80th birthday tomorrow and, I am prepared to do so--but...

Mother Nature may not be cooperating,  so, like many others hosting the "ideal" Summer party, you've got to plan for both--hope for outdoors and don't fret if it's indoors. 80th Birthdays--like graduations, weddings and other major celebrations --can't be subject to a "rain date". If you're hosting, you MUST be ready for the perfect outdoor party to be held indoors just as effectively.

Here's the dinner menu so far..

Pre-dinner "signature cocktail" will be

Classic Gin and Tonic (aka, " T and T" or Tanqueray and Tonic)

also serving red and white wines and mineral water with a twist of lime.

Dinner 

Chicken Piccata

Italian Sausage and peppers

Italian Green Beans with tomatoes

Rosemary, oven-roasted potatoes

Italian salad

Dessert is Cannoli-filled yellow cake with buttercream frosting ("classic" Birthday with an Italian variation) , also chocolate chip cookies and strong, dark coffee.

The yard is clean and ready for any part (hopefully all) of the party outside but, just in case, I have the inside of the house also prepped.

If outside, I have tables, tableclothes and "battery powered" candles ready (so they don't blow out)--but, guess what? If it rains, those same tables are getting set up in the parlor, library, and music room. We'll still do buffet dinner, but people will mingle room-by-room if the weather keeps us inside.  

Music??? The same whether inside or out. I have outdoor speakers set up and a CD player outdoors but the same "dinner music" CDs can be put on indoors just as easily. 

So, whether this dinner party is indoors and outdoors can only be determined with the passage of time. 24 hours from now, we'll see... 

Posted by Karen at 19:52 CDT

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