Over the weekend, we joined our friends to make
Limoncello. If you’ve never had it
before, Limoncello is an Italian lemon liquor which tends to be thicker than
most. It's sometimes served as a
palate cleanser or as an after dinner aperitif. Whenever we make our batch, lemon peels are submerged in
Everclear and then they are set to rest for up to three months. After that time, the
lemon peels are removed, and simple syrup is added for sweetness. Once again, the mixture needs to rest for a
little while longer until the proper sweetness, texture and flavor has
developed. The final step is to
bottle the liquor and enjoy! Although ambitious, our goal is to have it bottled and ready
for the holiday season. {Sorry...no pictures of this process. It was Saturday night after the race and I was tired...it slipped my mind!}
A few tips: Keep Limoncello in the freezer since it's best served freezing cold. Plus, you only need a small glass of this delectable drink because a little bit goes a long way.
A few tips: Keep Limoncello in the freezer since it's best served freezing cold. Plus, you only need a small glass of this delectable drink because a little bit goes a long way.
Since we used a ton of lemons, or should I say, only their
zest, we had a lot of fruit leftover. So there was no waste, we divvied up the zested lemons and made a plan to use their juice
for things such as lemonade, marinades and pasta dishes.
Usually Sundays are low-key days for me when I like to cook a
nice meal for my family…or possibly even bake something! Because I had some time, I used some of the leftover lemons to
make lemon chicken, along with Giada's Lemon Spaghetti.
I've had this recipe on my to-do list for a while, so
I decided to channel those same flavors into a simple marinade for the chicken. In the marinade, I
combined lemon juice from two lemons, ½ cup of olive oil, chopped parsley, two
chopped scallions, salt and pepper in a large,
gallon-sized zip-lock bag. Three
chicken breasts were added and I let them marinate for about 5 hours. Fred cooked them on the grill and they
came out perfectly. The chicken
had a nice lemon flavor that accompanied the pasta nicely.
For the pasta, Giada combined olive oil, lemon juice,
Parmesan cheese, salt and pepper and poured it over hot pasta. To add some "green" to the dish, I steamed asparagus
and tossed one-inch pieces into the pasta right before serving. The mixture, along with a bit of
reserved pasta water, created a tangy sauce that my entire family enjoyed.
What do you do with the lemons that come your way?
What do you do with the lemons that come your way?
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