Limoncello 2010

Kurt, Colleen, Samantha, and I got together last night and set the zest of 21 lemons in a gigantic infuser under a three liter sea of Stolichnaya. Our previous incarnations of limoncello were such a resounding success, that we decided to recreate the potion on a much larger scale.

Kurt and Colleen have offered to house the jar and will give it the occasional shake. In two weeks we will dump the zest, add the juice of an equal number of lemons and simple syrup to the mixture, and set the jar to mellow for an additional six weeks.

ETA? The dead of summer, when a chilled refreshing nip of the citrusy liqueur will hit just the right spot!

Speaking of refreshers, here is the link to my previous post on the matter, including recipe. I recommend you find yourself a mason jar and a few lemons and get started right away!

Preserved Lemons

It looked pretty simple. Good lemons and salt and the mysteries of the Near East would open to me. Three pounds of kosher salt and 20 lemons later, I am pretty happy with the results. Preserved lemons taste great with chicken and fish and can apparently be used in dressings, but I haven't done that yet.

1) Thin slice lemons.
2) In a large jar, pour about 2 inches of kosher salt
3) Layer lemons and salt until you are out of lemon slices (or salt).
4) Put in the fridge and have a look in a 4 or 5 days.
5) Remove from salt and pack in olive oil.