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DEL.ICIO.USLife Gave Us Lemons and We Made…
The Atlanta Journal-Constitution
Photo: Wally Skalij/Los Angeles Times
An evening at Woodfire Grill always brings pleasant surprises, and a recent dinner there brought a real treat: warm lemon pudding with lemon curd and sweet biscuits.
Lemons, along with other citrus, are at their peak in mid-winter, so now’s the time to utilize them in cooking and cocktails.
Chef Ford Fry tells me that he’s just added Meyer lemon doughnuts to his dessert menu at JCT Kitchen. I’ll need to get by to try them ASAP. Has anyone tried them yet? Where is your favorite lemon-inspired dessert?
Though it’s hard to get Sorrento lemons from the Amalfi Coast to make limoncello, now’s a good time to try to make your own version of this Italian liqueur (why should Danny DeVito and George Clooney have all the fun?), using domestic lemons. Here’s a recipe, reprinted from my cocktail column in the AJC’s food section:
Limoncello
This liqueur, made from alcohol, lemons, lemon zest and sugar, is a traditional after-dinner digestif that hails from Italy’s Amalfi coast, where Sorrento lemons are used to give it a puckering, but smooth, punch. Using pure alcohol is best (because it absorbs the oils from the zest and gives a smoother flavor), but vodka —- especially a high-proof one —- will do the trick nicely. Take advantage of citrus season —- try it with limes or oranges, too. This recipe, adapted from www.whatscookingamerica.net, is a good starter recipe that yields about two quarts.
15 lemons
2 (750 ml) bottles 100-proof vodka, divided
4 cups granulated sugar
5 cups water
Wash the lemons, then carefully zest so there is no white pith on the peel. (The pith is bitter and will spoil the limoncello.) In a large glass jar, add 1 bottle vodka; add the lemon zest. Cover the jar and let it sit at room temperature for at least 10 days (or up to 40) in a cool, dark place. Don’t stir. In a large saucepan, combine the sugar and water; cook until thickened, about 5 to 7 minutes. Let the syrup cool before adding it to the limoncello mixture, then add the additional bottle of vodka. Allow to rest for another 10 to 40 days. After the rest period, strain and bottle, discarding the lemon zest. Serve very cold.
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By Drew
February 4, 2008 10:18 AM | Link to this
I suggest saving several dollars and buying one 1.75 liter bottle of vodka as opposed to 2 separate bottles. It’s not very hard to measure out the appropriate amount.