limoncello - part II

as promised, im updating my limoncello post. after weeks in the making the limoncello came out just right; sweet, with the right lemon flavor, and full with vodka. everyone was excited to get it and was already told how great it tastes. the best way to drink it is right out of the freezer. limoncello is also great with desserts, and going to pour some of mine over a lemon verbena sorbet that i am planning to make. be careful, you will get drunk pretty fast!

hot chocolate

i love chocolate. if i could, i would have it at any moment of the day. due to my love to chocolate i became also very picky about which chocolate i eat. for example , you will never see me eating Hershey's even if it was the last piece of chocolate on earth. not that i dont like cheap chocolate, but the main stream chocolate in the US doesnt taste the same as it does in europe, even the same bar by the same company. i assume it is because the milk and the ingredients taste differently, if anyone knows the reason please let me know. one of my favorite chocolate treats is the hot chocolate. i think i tried almost any hot chocolate in nyc, and can tell you, there are some very good ones, and some very bad ones. for now, i would say that the best hot chocolate i have had in ny was at MarieBelle. working 2 blocks from the store, there is nothing better than having a hot chocolate shot at 3pm, when you are about to fall asleep on your desk, and all you need is a hit of a sugar and cocoa. there are 2 ways to make hot chocolate; the american way and the european way. the american way is with milk, and the european way is with water. personally i prefer the milk, but i promise you they are both delicious. with that said, i made it today, and again it was just too good.

INGREDIENTS
1/2 cup hot chocolate powder
1 cup milk
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PREPARATION
combine hot chocolate and milk in heavy medium saucepan. cook on medium heat until chocolate is completely melted and mixture is well blended, stirring constantly.

note: when the hot chocolate is ready, i usually add few leaves of mint or spearmint for an extra touch.

*easy
*makes two cups

Limoncello

the holidays are coming soon. personally, im not a fan of the whole “exchanging gifts” phenomena, as my list has gotten longer so have my expenses. this year big L and i decided to keep it low. i thought that maybe a home made present will be a good solution. i love crafts and packaging, i believe it shows effort, creativity and love. the holidays for me are all about family, and in my case, the best solution for that is alcohol!
going through my recipe books i came across a recipe for limoncello from diner journal. in total it takes a month to make it so its not ready yet, but here are some pictures from the first phase of the process. More updates to come.

INGREDIENTS
zest of 15-18 lemons depending on size
2 bottles of 100 proof vodka
4 cups white sugar
5 cups water
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PREPARATION
wash lemons in warm water to remove wax from the outside. zest the lemons. don't go too deep. the white pith will make it bitter.
add lemon zest to the vodka. let it seat in cool place with no exposure to sun for two weeks. shake it every day or so.
after two weeks strain the vodka through cheesecloth or fine strainer. press zest firmly for maximum flavor.
bring sugar and water into low boil. when liquid becomes clear turn it off and let it cool.
when syrup cools thoroughly mix in your lemon-vodka infusion and decant into the containers to age in the freezer for additional 2-3 weeks.
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VARIATIONS
you can use any citrus.

*the longer you let your product age the stronger and smoother it will be.

*easy
*one hour active time