Lisa's Culinary Atrocities

Good timing on my limoncello (pronounced lee-mon-CHAY-low) project as I just read an article about limoncello on NPR!  I am eager for this to be complete as it is getting quite warm outside…but alas I will have to wait another 8 weeks or so.  OKOK, I’ll admit something—after the steps below, I tried a splash or so of it in a glass of San Pellegrino—not too shabby!  It will be interesting to see if it tastes any different after 8 more weeks!

My original post is here.

SO:  Here is the limoncello after 9.5 weeks:

Nice and yellow.  Good sign.  Tastes like Lemon Pledge, tho’.

The original plan was to make 1/2 the batch with raw sugar and 1/2 with agave nectar, but since I don’t have enough storage containers I decided to go with the agave nectar. I used Blue Agave nectar…so bye-bye yellow happy color and hello poopy ice tea color:

Will report back in 2.5 months..unless I HAVE to taste it before.  Bet I will.

On this hot summer day, what better than homemade lemonade slush with frozen blueberries in place of ice cubes?

Ingredients

• 6 lemons
• 3/4 cup agave nectar
• 6 cups cold water
• Fresh frozen blueberries

Directions

Juice the lemons to make 1 cup of juice. To make this easier,  firmly roll the lemons between your hand and counter top before cutting in half and juicing. In a gallon pitcher combine 1 cup lemon juice, 3/4 cup agave nectar, and 6 cups cold water. Stir. Adjust water to taste. Chill in freezer until slushy and add fresh frozen blueberries.

One of my comfort foods is farina, made thick and buttery, with soy milk and agave nectar. It settles my tum-tum when she’s cranky unlike most anything else.

In this particular case, I made more than usual and had to use 2 small bowls.  To my delight, after taking a photograph of the super cute bunny bowl of warmth, and deciding to eat it all, I went to combine everything in one bowl and Voilà–art was created.

Neat.

Hmmm, what to make for waffles this week.  How about chocolate and raspberries? OK! 

Rather than making my own recipe this time, I purchased Pamela’s Cake mix:

Description:

Our new divine mix makes two luscious layers of deep, dark, rich cake. Pamela’s Luscious Chocolate Cake will transport you to chocolate heaven.

INGREDIENTS: Organic Natural Evaporated Cane Sugar, Brown Rice Flour, Organic Cocoa Powder (processed with alkali), White Rice Flour, Tapioca Starch, Chicory Root, Sweet Rice Flour, Grainless & Aluminum Free Baking Powder (Sodium Bicarbonate, Sodium Acid Pyrophosphate, Potato Starch), Sea Salt, Gluten-free Natural Flavor (contains corn derivative), Xanthan Gum.

Make a waffle.

Process fresh raspberries with a bit of agave nectar…num.

This bag of mix made a bazillion waffles (ok, 5 Belgium size), so it looks like my friends, colleagues (same thing) and husband-band-mates are in store for some more waffles…prepare.

Note:  Kept waiting for the sugar high but was just left with a pleasant slothiness.

Note 2: Now… pair a wine with this :)

Next time: my own special mix, sans sugar (sub agave nectar) now that I know I can make cake waffles!  Maybe some chipotle?  OoOOOO.  Also, I think the raspberry purse by Fulvio Bonavia below would be appropriate to wear while eating these…or is that too much raspberry?

I am making homemade Limoncello (attempting to, anyway).  I have scoured the internet and have read many different recipes, so I really hope that what I’ve decided on works! The basic recipe (with my modifications & alter sacrifices) is this:

Ingredients

• 1 (750 ml) bottle of organic vodka
• 10 plump & bright organic Lemons
• 3 cups organic blue agave nectar (or sugar)
• 3 cups spring water

Directions

Wash the lemons well with a vegetable brush.
Carefully zest or peel the lemons making darn sure there is no white pith on the peel.  If there is, it will make for a bitter and not so happy limoncello.
In a large glass jar add one bottle of vodka (some recipes ask for Everclear…er…maybe next time) and the zest/peels.
Cover the jar and let sit at room temperature, in a dark place, for at least 40 days.  The longer you let it incubate (scientist, here) the better it will taste.
As the limoncello mingles, quietly and lovingly, the vodka will take on a yellow color as it absorbs the lemon oils.  Sexy.
Wait for it…

After 40 days:

• In a large saucepan, combine the agave nectar/sugar and water, and heat until thickened/dissolved (about 5 minutes)
• Add completely cooled syrup to the limoncello mixture and allow to incubate (scientist, here) another 40 days.
• Contemplate “Patience is a virtue”

After 4o more days:

• Strain limoncello mixture, discarding the zest/peels.
• Bottle and leave in freezer until imbibification is necessary.

I’ve decided to make 2 batches—one with agave nectar and one with sugar in the raw.  I will not know the outcome until late summer and if it works then I am sure it will be a welcome end of summer refreshment…I will report back in the future.

So, what to do with the rest of those lemons?  I put them in a big ol’ mason jar and filled it with water.  After a day, we didn’t even need to add sweetener.  In a glass, take 1/4 cup of lemon water and add either water or San Pellegrino.  Yum.