Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenItalian - Drink - Limoncello Recipes By Bme
Famous Authors (View All Authors)
Italian - Drink -  Limoncello Recipes By Bme Post by :alfiejboy Category :Learning Kitchen Author :Unknown Date :February 2012 Read :3148

Click below to download : Italian - Drink - Limoncello Recipes By Bme (Format : PDF)

Italian - Drink - Limoncello Recipes By Bme

15 thick-skinned lemons (Eureka, Lisbon or Citron)
2 bottles (750 ml each) of the best 100 proof Vodka
4 1/2 cups sugar
5 cups water

Wash the lemons in hot water before you start. Remove the peel with a vegetable peeler, removing all white pith on the back of the peel by scraping with a knife, and put the peels in a 4-quart Mason jar.
Add 1 bottle of Vodka and stir. Cover the jar, date it, and put it to rest in a dark cabinet at room temperature.

After 40 days, take out the lemon-Vodka mixture. Ina sauce pan set over high heat, stir the sugar and water together and boil for 5 minutes. Let the sugar syrup cool completely in the pan, about 10 minutes. Add the sugar syrup to the lemon-Vodka mixture along with the second bottle of Vodka.
Stir well to combine. Replace the cover on the jar and note the finish date. Return it to the dark cabinet and store for 40 more days.

At day 80, remove the limoncello from the cabinet. Strain the mixture and discard the lemon peel.
Pour into clean, unused bottles with caps or decorative corked bottles. Store the bottles in the pantry, but put one bottle at a time in the freezer until ready to use.

Makes approximately 3 quarts.

Crema di Limoncello

4 organically grown lemons
1 quart grain alcohol
1 quart milk
1 pound sugar
1 pint water

Using a paring knife, trim the zest from the lemons, leaving the white part behind, and steep the zest in the alcohol for several days, shaking the jar daily. Combine the water, milk, and sugar and bring it to a boil 4-5 times, removing it from the burner each time it boils up. This serves to keep it from curdling subsequently.
Once the milk has boiled up for the last time, remove it from the fire and let it cool a bit. Stir in the alcohol, at which point the mixture should become thick and creamy. Let the mixture cool a little more and bottle it, pouring it through a fine wire mesh strainer into a funnel to filter out lemon zest and any large curds that might have formed. Let it sit for 3-4 days, and it's ready to serve."
If you like this book please share to your friends :

Italian - Eggs -  Uovo Italiano Italian - Eggs - Uovo Italiano

Italian - Eggs -  Uovo Italiano
Submitted by Lou from Baltimore, Maryland, USA 1 egg extra virgin olive oil coarse ground pepper Romano cheese basil (preferably fresh) Sun of Italy Italian seasoning Italian Bread Optional mortadella capers fresh tomato Liberally cover the bottom of a small bowl (3" diam.) with oil. Liberally grate in Romano cheese. Drop in 1 egg (whole or lightly whipped). Cover with grated Romano cheese. Sprinkle basil to taste (best if fresh). Sprinkle on Sun of Italy Italian seasoning. Coarsely ground pepper to taste. Optional: Cut mortedella or salami or both into thin strips and criss-cross on top. Sprinkle with baby capers.

Italian - Drink -  Limoncello Italian - Drink - Limoncello

Italian - Drink -  Limoncello
10 lemon 1 liter vodka 3 cups white sugar 4 cups water Zest the lemons, and place zest into a large glass bottle or jar. Pour in vodka. Cover loosely and let infuse for one week at room temperature. After one week, combine sugar and water in a medium saucepan. Bring to a boil. Do not stir. Boil for 15 minutes. Allow syrup to cool to room temperature. Stir vodka mixture into syrup. Strain into glass bottles, and seal each bottle with a cork. Let mixture age for 2 weeks at room temperature. Place bottled liqueur into the freezer. When icy