Meyer Lemon Limoncello Food

HOMEMADE LIMONCELLO USING MEYER LEMONS

Steps:

• Remove the stem and blossom end of the lemons. Quarter the lemons, removing as many of the seeds as possible.
• Place lemon into half-gallon mason jar, making sure the alcohol covers the lemons. Added additional Everclear if needed.
• Add a lid to the jar and allow the mixture to infuse at room temperature until yellowish in color, about 14 days or longer. The longer the mixture sits, the better the flavor.
• Bring water to boil in a saucepan. Add sugar and stir until the sugar dissolves. Remove syrup from heat and allow the simple syrup to cool to room temperature.
• Pour infused alcohol into the syrup through a fine-mesh strainer, discard lemons, stir the mixture well.
• Using a jar funnel pour limoncello into thick, freezer-safe glass bottles. Store in the freezer for at least 2 weeks before serving.

MEYER LIMONCELLO

Steps:

• Trim the stem end off each Meyer lemon, then cut each lemon into quarters. Alternately: if using regular lemons, remove the zest from the lemon rind, taking care to avoid the white pith.
• Stuff all the cut Meyer lemon (or zest) into a half gallon jar (or two quart Mason jars) and pour in the grain alcohol. Leave this in a cool, dark place for two week, shaking daily.
• After two weeks have passed, heat the water and sugar in a medium-sized saucepan until the sugar is dissolved. Strain the lemons and alcohol into the pot and stir.
• Strain the liqueur back into the jar and return to the cool, dark place for another two weeks to mellow, shaking occasionally.
• Pour the limoncello into growlers with rubber stoppers. Chill in the freezer before serving.

LIMONCELLO AND MEYER LEMON SABAYON WITH CRISPY MACADAMIA CAKES AND CANDIED LEMON RIND

Steps:

• Put the egg yolks, sugar, limoncello and cream in a large heat-proof bowl and lightly whisk together.
• Put the bowl over a pot of simmering water. Whisk the cream mixture over low heat while the mixture froths up and thickens and the eggs are cooked, about 4 to 5 minutes. Remove from the heat and stir in the lemon zest.
• Preheat the oven to 425 degrees F.
• In a food processor, roughly chop the macadamia nuts. Add the remaining ingredients and pulse to blend and form a dough. Roll out the mixture between 2 sheets of parchment and cut out rounds with a 3 or 4-inch ring cutter. Put the rounds on a parchment paper lined baking sheet and bake them for 15 minutes.
• In a small saucepan, over low heat, add the sugar, water and lemon rinds and simmer for 15 minutes. Drain the rinds and allow them to dry.
• To serve, arrange the cakes, overlapping slightly, on a rectangular or square plate and drizzle with some sabayon sauce. Sprinkle with lemon rind and enjoy!

MEYER LEMON LIMONCELLO

Steps:

• Wash the lemons and leaves; with a potato peeler remove the rind from the lemon (take care to only remove yellow skin, not white flesh.
• put lemon rind,leaves and alcohol in a sealed jar and let it soak for two or three weeks.
• Toward the end of the two/three weeks put sugar and water in a pan, let it boil for 4 minutes and let it cool.
• Mix everything, remove the lemon rind and filter the mixture through a coffee paper filter or washed cheesecloth.
• Put in bottles and put in freezer. In few hours the limoncello is ready to be served.
• If you cannot find pure spirits, you can substitute a good quality vodka, and cut back on some of the water.