Saturday, May 1, 2010

Limoncello Marinated Fruit....pic in action to follow

My twist on the California dream includes citrus trees in the back yard. Had to do it and now I have a bounty of fruit.

Lemons, Meyer Lemons to be exact is among my many plantings. What to do with the bounty? Aside from the obvious "make lemonade" I make limoncello. Hands down the best Limoncello recipe belongs to Mario Batali of "Molto Mario" fame from FoodTV. The link to the recipe is HERE. The lemons left after the zesting of the lemons is ample for making Plus Perfect Lemonade...nothing wasted here!

The stuff is amazing. Straight up it will knock your socks off and get you twisted toot suite as it involves nearly 50% vodka. Good stuff. Cut it 50/50 with Ginger Ale or Sparkling Water and you have quite the refreshing cocktail for the patio on a warm summers day. After that you still will have plenty left over for other uses.

My favorite other use is to take seasonal fresh fruit and cover it with the limoncello and let it marinate for a few hours before serving. The fruit juices macerate (how's that for a $5 buck word) in with the limoncello and you have a dessert topping perfect for ice cream or pound cake. The former is my entry in the dessert category for tonight's Iron Chef night in my 'hood.

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