NET RECIPES
Limoncello
(and Mandarino Torellino, Thanks Steven!)
Zest of 12 Lemons (with NO pith, preferably obtained using a Microplane grater, buy here or here)
1 bottle (750 mL) Everclear (190 proof grain alcohol)
3 and 1/2 cups granulated white sugar
3 and 1/2 cups water (preferably distilled)
How to put it together:
Empty the Everclear into a glass bowl and shave the lemon zest into the Everclear, avoiding adding any pith (the bitter white part of the lemon rind). While you can gain satisfactory results with a zester and somewhat less so with a fixed blade vegetable peeler (but not at all with a swivel blade peeler), I recommend using one of the Microplane graters. Stir well, then cover tightly with plastic wrap and let sit at room temperature for at least one week (if you used Microplane/zester) and up to two weeks (if you used a peeler).
After macerating for the above time period, in a large bowl mix together the sugar and water. Pour in the lemon alcohol through a sieve so that no solid parts go into the sugar water. Using a ladle or liquid measuring cup, pour mixture back on top of solids to extract all of the alcohol/essence, pressing with the back of a spoon. Discard solids. The sugar water will cause the lemon alcohol to turn milky.
Pour the newly created limoncello through a funnel into several glass bottles, filling to the top and then corking or capping. Age the limoncello for at least 30 days in a freezer prior to drinking. Serve direct from the freezer with frozen shot glasses.
Variation: use 9 mandarin oranges instead of the lemons for the digestivo I learned from the Torellis in Sesto Fiorentino while living in Italy over a five year period.
Variation: use 6-7 navel oranges plus 1/2 pound fresh ginger root (peeled then completely grated on the Microplane grater) instead of the lemons for a "Zenzerino"
Variation: Add half of a vanilla bean along with the lemon zest to the Everclear
Variation: Add a few sprigs fresh rosemary or sage or some fresh lavendar flowers along with the lemon zest to the Everclear. NOTE because of the astringency/bitterness of the herbs, the limoncello may need to age 90 days before being pleasantly palatable instead of just 30. Go easy on the herbs - a little goes a long way.
NOTE: The waxy, non-porous coating (which tastes awful so must be fully washed/scrubbed off with a special cleanser) and the very thin, dry zest on limes makes it very difficult to obtain lime zest which will work well for this recipe - but it can be done with very fresh organic limes.
Dinner Menus by Samsunshine Levy
NET RECIPES
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Main Dishes
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Aglio, Olio e Peperoncino con Gamberoni, Zest and Body!
Soup & Sides
Famous NET MAN Steamed Broccoli
Perfect & Easy Tuscan White Bean Soup
Bacon Mustard Brussel Sprouts
Creamy Polenta
Crunchy Vegetarian Quinoa Tabouli
Drinks
Limoncello
Dark and Stormy cocktail
Homemade Santa Fe Hot Cocoa Mix now with the power of chipotle
Dark Rum Egg Nog
Sweets
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Nina's Birthday Cardamom Peach Cobbler
Italian Semifreddo Cassata
Rich & Dark Pecan Pie
Easy No-Bake Chocolate Pots de Creme
Moistest German Chocolate Cake
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Even More Foolproof Vodka Pie Crust
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