Attempting Limoncello: A Tale of Scientific Discovery

I have three types of alcohol, and four recipes. Let's do this thing!

The three vodkas: Kirkland, Svedka, Smirnoff (and an extra rum recipe, just for kicks)

The four recipes:

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Recipe 1

15 lemons*
2 (750 ml) 100-proof vodka**
4 cups sugar
5 cups water

* Choose thick-skinned lemons because they are easier to zest.

** Use 100-proof vodka, which has less flavor than a lower proof one. Also the high alcohol level will ensure that the limoncello will not turn to ice in the freezer.

Wash the lemons with a vegetable brush and hot water to remove any reside of pesticides or wax; pat the lemons dry.

Carefully zest the lemons with a zester or vegetable peeler so there is no white pith on the peel. NOTE: Use only the outer part of the rind. The pith, the white part underneath the rind, is too bitter and would spoil your limoncello. Check out my web page on How to Zest.

Step One:
In a large glass jar (1-gallon jar), add one bottle of vodka; add the lemon zest as it is zested. Cover the jar and let sit at room temperature for at least (10) ten days and up to (40) days in a cool dark place. The longer it rests, the better the taste will be. (There is no need to stir - all you have to do is wait.) As the limoncello sits, the vodka slowly take on the flavor and rich yellow color of the lemon zest.

Step Two:
In a large saucepan, combine the sugar and water; cook until thickened, approximately 5 to 7 minutes. Let the syrup cool before adding it to the Limoncello mixture. Add to the Limoncello mixture from Step One. Add the additional bottle of vodka. Allow to rest for another 10 to 40 days.

Step Three:
After the rest period, strain and bottle: discarding the lemon zest. Keep in the freezer until ready to serve.



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Recipe 2

• 3 large lemons
• water (if needed)
• 2 cup sugar
• 2 ½ cup vodka

Peel zest from lemons and place in medium sauce pan. Squeeze lemons and add water if needed to make 1 cup. Pour juice into saucepan with sugar and bring mix to a boil. Cool and add to aging container with vodka. Age for 1 month and strain to desired clarity. Age an additional month or two.



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Recipe 3

• 1 cup fresh grapefruit juice
• 1 cup fresh orange juice
• 1/3 cup fresh lemon juice
• 1 chopped orange peel
• 1 chopped lemon peel
• 2 ½ cups sugar
• 1 split vanilla bean
• 1 ½ cup brandy
• 1 cup vodka

Combine juices, peels, vanilla bean and sugar. Bring to a simmer and simmer for 10 minutes. Allow mixture to cool and add to aging container. Add liquor to aging container and allow to age for 1 month. Strain to you satisfaction and enjoy.




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Recipe 4


1 liter (1000 ml) of Everclear alcohol

10 medium to large lemons

1 1/2 liters of water (6 1/3 cups)

3 pounds of sugar (6 1/2 cups)

Wash the lemons with a vegetable brush and hot water to remove any reside of pesticides or wax; pat the lemons dry. Using a potato peeler, take all the lemon rinds off of the lemons so there is no white pith on the peel. Place the rind-peelings in a large container with the Everclear alcohol. Cover the container and let it sit for seven days.

On the eight day, strain the the peels from alcohol; discard peels.

In a large saucepan, make a simple syrup by combining the water and sugar; let it simmer "fast" for 15 minutes. Let simple syrup cool to room temperature. Add to alcohol.

You are now finished and can drink it right away.

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Recipe 0

• ½ cup orange zest (the more bitter the better)
• ¾ cup sugar
• 2 ½ cup brandy (use the good stuff)

Mash zest and sugar together until sugar dissolves. Place zest and brandy in aging jar and age for a couple months. Strain.

Bratwurst and Butternut Squash Stew

• 1 tablespoon olive oil
• 12 ounces fresh Bratwurst Sausage (about 3 sausages) or any flavorful sausage
  
• 1 medium yellow onion, medium dice
• 4 medium garlic cloves, thinly sliced
• 1 pound butternut squash, cut into 1-inch pieces
• 10 ounces red potatoes, large dice
• 3/4 teaspoon caraway seeds
• 1 (28-ounce) can diced tomatoes
• 3 cups water
• 6 ounces baby spinach

INSTRUCTIONS

1. Place oil in a large saucepan or Dutch oven over medium heat. When it shimmers, add sausage and cook, turning occasionally, until well browned all over, about 15 to 20 minutes. Remove to a plate and set aside.
2. Return the pan to the stove over medium heat, add onion and garlic, and season with salt and freshly ground black pepper. Cook, stirring occasionally, until golden brown, about 10 minutes. Add squash and potatoes and cook until potatoes are just starting to brown, about 5 minutes. Stir in caraway and cook until fragrant, about 30 seconds.
3. Add tomatoes (with juices) and water and bring to a boil. Reduce heat to low and simmer until vegetables are fork tender, about 45 minutes to 1 hour. Slice reserved sausage into 1/2-inch rounds and add to the pan along with spinach. Cook until sausage is heated through and spinach is wilted, about 2 minutes.

Braised Kale, Red Potatoes and Goat Cheese

Ingredients

• 6 cups coarsely chopped kale (about 1 pound)
• 3 cups cubed red potato (about 1 pound)
• 1 cup water
• 1/2 teaspoon salt
• 1 teaspoon vegetable oil
• 1/4 teaspoon crushed red pepper
• 3 garlic cloves, crushed
• goat cheese to taste
  

Preparation

Combine first 4 ingredients in a skillet; bring to a boil. Cover, reduce heat to medium, and cook 10 minutes. Uncover; cook over high heat until water evaporates. Spoon kale mixture into a bowl; set aside, and keep warm.

Heat oil in skillet over medium-low heat. Add pepper and garlic; saute 3 minutes. Spoon over vegetables; toss. Top with goat cheese.