Limoncello


I am on a lemon-bender. These fragrant yellow orbs are hobbling into grocery stores everywhere for the season.
I couldn’t be happier.

It’s no secret I love citrusy things. Biggest problem is usually that I can’t decide which of it is my most favourite.
Besides having to rip through half a dozen lemons for this treat, It’s super easy and it’ll leave your kitchen (not to mention your hands) smelling AMAZING.

Perfect in a snazzy bottle for gift giving and enjoying during the Holidays.

Adapted from Ilva at Lucillian, (love her blog!)I figured she, living in Tuscany, would get it perfectly right. Not being much of a liquors sipper myself, I have to admit the idea is a simple as it is tasty.

LIMONCELLO

7 Lemons, preferably organic, peeled
750ml Grain Alcohol (I used Vodka)
1 Cup Sugar
1 1/2 Cups Water

Scrub each lemon until the oils begin to release.
Using a vegetable peeler, remove the skin in strips, leaving the bitter, white pith.
Submerge the zest in the alcohol an leave covered, for about a week in the fridge.
Strain the zest, leaving the lemony scently, yellow tinted alcohol, while you prepare the sugar syrup.
In a saucepan, heat the water then, pour over the sugar to dissolve.
Heat it over a medium heat until it just simmers.
Add about half to the waiting alcohol and taste to your liking, adding more of the sugar syrup as necessary.
Replace into a sealable bottle and store.
Best kept chilled in the refrigerator for quick and delicious use.

Bicerin



Or should I aptly rename it: An Introduction to My New Best Friend Michelle.
Michelle hosts the blog Sugar and Spice and sent me the most wonderful package.

You see, there’s this lovely event that takes place amongst some bloggers, so nicely organized by Stephanie at Dispensing Happiness. “Blogging By Mail” matches bloggers from around the globe to send a little something about where they’re from, their common culinary ingredients and their most favourite things. As my package was en route to Amrita in Singapore, Michelle was busy travelling from home to home town to jam pack the parcel she was preparing for lucky, little ol’ me.

Inside there were stuffed olives, beautiful fabric for me use in pictures, gouda, fruit snacks, ginger chews, note cards, Jordan Almonds and the cutest Heinz ketchup bottle, that I’ve always wanted but never had the courage to steal while on vacation in the States.:)

…And the chocolate, chocolate chocolate! As I pulled the items from what seemed to be my bottomless box of complete generosity, I found bars, sauce, biscotti, chocolate pretzels and it perfect breakfast match, coffee!!

As I drank my freshly ground Joe, I flipped through The Chocolate Deck, which Michelle also included!
It’s a deck of chocolate recipes so fantastically photographed by William Meppem and written by a former editor of Gourmet, Lori Longbotham. I was truly inspired by some of the recipes. Some for their beauty, others for their simplicity. Like this one; Bicerin.

Bicerin is described to have been a cafe favourite in Turin, Italy during the nineteenth century. Still enjoyed, it looked good and sounded better, plus with the help of Michelle, I had pretty much all the best ingredients to give my inspiration a go.

BICERIN
(as Adapted From Lori Longbotham)

2 Cups Plain Soy Milk
2 Cups Strongly Brewed, Hot Coffee
3 Ounces Bittersweet or Semisweet Chocolate, finely chopped
3 Tablespoons Sugar, or to taste
1/4 teaspoon Orange Flower Water, optional
or
2 Tablespoons Grand Marnier, optional

Over a medium heat, warm the soy milk to a low simmer and remove just before it begins to boil.
Meanwhile, in a heatproof pitcher, pour the hot coffee over the chopped chocolate and sugar, whisking until smooth.
Whisk the milk and Grand Marnier or orange blossom water, if using.
Taste and adjust sweetness, adding more if necessary.

Serves 4 – 6

Last Minute Gifts – Grapefruit Pomegranate Marmalade


It’s a little more last minute than I wanted to post but after a Christmas Eve car crash delay (we’re ok), I’m back to wish all of you a wonderful Holiday and a very Merry Christmas.

Taking some of my two favourite Holiday ingredients I had on hand, I simmered up a pot of marmalade. For so long I always perceived jam and jelly making as being a day long mess but I’ve quickly come to realize that it’s really not that tough.

Sugar, temperature and flavour are just about the only things you need to remember.
Adding enough sugar to fruit and juice then boiling it to the 220ºF setting point is pretty much all you need to ensure a delicious gift.

If you couldn’t tell already, I absolutely love pomegranates. Come December, I typically buy out my local grocers stock and snack on half at a time instead of popcorn.
Combined with a zesty, sweet red grapefruit, I made a marmalade I’m sure any Scottish Gran would love.

Wishing you all a very merry and safe Holiday, I hope you enjoy your families… and your feasts.
Continue reading Last Minute Gifts – Grapefruit Pomegranate Marmalade