It isn't the best I have ever made. I gave that batch to you, but
this is still pretty good. Nice and mellow, but with a slight bitter
aftertaste which seems to add to the character.

And it packs a punch. Woohoo!!!

Come and have some. I have two almost full bottles...which might not
be so full if and when you get here.

Christine, going for another taste test.

Christine Dabney > wrote in
:

> It isn't the best I have ever made. I gave that batch to you, but
> this is still pretty good. Nice and mellow, but with a slight bitter
> aftertaste which seems to add to the character.
>
> And it packs a punch. Woohoo!!!
>
> Come and have some. I have two almost full bottles...which might not
> be so full if and when you get here.
>
> Christine, going for another taste test.
>



What's you secret recipe?



--
Peter Lucas
Brisbane
Australia


The path of a warrior never deviating,
one has to become not just a part of nature
but a force of nature,
acting in accordance with the laws of the universe.
(Getsumei No Michi, the Moonlit Path)

On Fri, 13 Jun 2008 01:32:27 +0000 (UTC), PeterLucas
> wrote:


>What's you secret recipe?

Not so secret..

I use the recipe I got from this thread...the recipe is about 1/4 down
the first page.

http://forums.egullet.org/index.php?showtopic=40048&hl=

Christine

Christine Dabney > wrote in
:

> On Fri, 13 Jun 2008 01:32:27 +0000 (UTC), PeterLucas
> > wrote:
>
>
>>What's you secret recipe?
>
> Not so secret..
>
> I use the recipe I got from this thread...the recipe is about 1/4 down
> the first page.
>
> http://forums.egullet.org/index.php?showtopic=40048&hl=
>


Shpanxs :-)

I'm coming off duty next Thursday, so I'm going to have some 'me time' at
home after that and make stuff :-)



--
Peter Lucas
Brisbane
Australia


The path of a warrior never deviating,
one has to become not just a part of nature
but a force of nature,
acting in accordance with the laws of the universe.
(Getsumei No Michi, the Moonlit Path)

On Fri, 13 Jun 2008 01:41:36 +0000 (UTC), PeterLucas
> wrote:


>>Shpanxs :-)
>
>I'm coming off duty next Thursday, so I'm going to have some 'me time' at
>home after that and make stuff :-)


Are you going to make Limoncello?

This is really good stuff. I got good marks from Readah, whose family
hails from Italy. And Squeaks can attest to how good it is.

Christine

Christine Dabney > wrote in
:

> On Fri, 13 Jun 2008 01:32:27 +0000 (UTC), PeterLucas
> > wrote:
>
>
>>What's you secret recipe?
>
> Not so secret..
>
> I use the recipe I got from this thread...the recipe is about 1/4 down
> the first page.
>
> http://forums.egullet.org/index.php?showtopic=40048&hl=
>


Ahhhhhhhhh, GIYF :-)

Followed a couple of the links in that site above, Googled some dude
called Batali, and found this......

Limoncello Cheesecake Squares

Nonstick cooking spray

8 ounces purchased biscotti

6 tablespoons (3/4 stick) unsalted butter, melted

3 tablespoons grated lemon zest

1 12-ounce container fresh whole-milk ricotta, drained, at room
temperature

2 8-ounce packages cream cheese, at room temperature

1 1/4 cups sugar

1/2 cup limoncello

2 teaspoons vanilla extract

4 large eggs, at room temperature

Preheat the oven to 350 degrees. Spray the bottom of a 9-by-9-by-2-inch
baking pan with nonstick cooking spray.

Finely grind the biscotti in a food processor. Add the melted butter and
one tablespoon of lemon zest, and process until the crumbs are
moistened.

Press the crumb mixture over the bottom (not the sides) of the prepared
pan. Bake until the crust is golden, about 15 minutes. Cool the crust
completely on a cooling rack.

Blend the ricotta in a clean food processor until smooth. Add the cream
cheese and sugar and blend well, stopping the machine occasionally to
scrape down the sides of the work bowl.

Blend in the limoncello, vanilla and remaining two tablespoons of lemon
zest. Add the eggs one at a time, and pulse just until blended. Scrape
down the sides of the bowl as needed.

Pour the cheese mixture over the crust in the completely cooled pan.
Place the baking pan in a large roasting pan. Pour enough hot water into
the roasting pan to come halfway up the sides of the baking pan. Bake
until the cheesecake is golden and the center of the cake moves slightly
when the pan is gently shaken, about one hour (the cake will become firm
when it is cold).

Transfer the cake pan to a rack; cool for one hour. Refrigerate until
the cheesecake is cold, at least eight hours and up to two days. Cut the
cake into squares and serve.

--
Peter Lucas
Brisbane
Australia


The path of a warrior never deviating,
one has to become not just a part of nature
but a force of nature,
acting in accordance with the laws of the universe.
(Getsumei No Michi, the Moonlit Path)

Christine Dabney > wrote in
:

> On Fri, 13 Jun 2008 01:41:36 +0000 (UTC), PeterLucas
> > wrote:
>
>
>>>Shpanxs :-)
>>
>>I'm coming off duty next Thursday, so I'm going to have some 'me time'
>>at home after that and make stuff :-)
>
>
> Are you going to make Limoncello?


Certainly will.


>
> This is really good stuff. I got good marks from Readah, whose family
> hails from Italy. And Squeaks can attest to how good it is.
>


The SO is a lemon freak, so I'm hoping she'll get a taste for it so I
can get her shitfaced and do wicked things to her, like dye her hair
blonde ;-P




--
Peter Lucas
Brisbane
Australia


The path of a warrior never deviating,
one has to become not just a part of nature
but a force of nature,
acting in accordance with the laws of the universe.
(Getsumei No Michi, the Moonlit Path)

Christine Dabney wrote:
> It isn't the best I have ever made. I gave that batch to you, but
> this is still pretty good. Nice and mellow, but with a slight bitter
> aftertaste which seems to add to the character.
>
> And it packs a punch. Woohoo!!!
>
> Come and have some. I have two almost full bottles...which might not
> be so full if and when you get here.
>
> Christine, going for another taste test.

I, just this evening, peeled a dozen or so lemons and added them to a
liter of 151....finally getting my hands on enough lemons.

I can't wait till it's "done".

-Tracy

Christine Dabney > wrote in
:

> On Fri, 13 Jun 2008 01:32:27 +0000 (UTC), PeterLucas
> > wrote:
>
>
>>What's you secret recipe?
>
> Not so secret..
>
> I use the recipe I got from this thread...the recipe is about 1/4 down
> the first page.
>
> http://forums.egullet.org/index.php?showtopic=40048&hl=
>
> Christine
>

@@@@@ Now You're Cooking! Export Format

limoncello

none

12 zest from lemons
1 zested from lime
1 bottle 100 proof vodka 750ml
1 bottle 80 proof vodka 750ml
-----syrup-----
2 cups sugar
2 cups Water

Place the zest/peels into an airtight container (I use a large screwtopped
jar) and cover with one bottle of 100 proof vodka (I use 100 proof
Smirnoff). The higher alcohol level seems to get better extraction from the
peels. Place the jar in a safe place (on top of my refrigerator works for
me!) for at least two weeks, giving it an occasional shake and sniff to
check on it. You'll be able to see the vodka turning bright yellow as it
pulls the flavorful oils from the peels. When the peels no longer look
colorful and the vodka doesn't seem to be gaining any more visible color or
scent, it's done. Filter through a coffee filter or cheesecloth into a
large bottle or jar and press down to remove all the vodka and oils that
you can from the peels. Add a 1:1 simple syrup (I usually start with 2 cups
water to two cups sugar, boiled lightly until completely dissolved and
syrupy and cooled off) and then thin further with approximately another 750
ml bottle of your favorite regular vodka. If it needs to be cut down or
sweetened further, just use filtered or bottled water and more simple
syrup. It's really a matter of taste as to how sweet and/or strong you like
it. You can also make "Orangecello" the same way. It's quite tasty too!

You could, if you wanted to, use Everclear grain alcohol for the
extraction, however, I find that it makes for a much harsher tasting end
result. I find that the 100 proof vodka and then flavoring/thinning to
taste with simple syrup, more regular decent neutral vodka (last batch I
used Denaka from Denmark) and a little filtered or bottled water seems to
get the best and most palatable results.


** Exported from Now You're Cooking! v5.83 **



--

The house of the burning beet-Alan

Christine Dabney > wrote in
:

> On Fri, 13 Jun 2008 01:32:27 +0000 (UTC), PeterLucas
> > wrote:
>
>
>>What's you secret recipe?
>
> Not so secret..
>
> I use the recipe I got from this thread...the recipe is about
> 1/4 down the first page.
>
> http://forums.egullet.org/index.php?showtopic=40048&hl=
>
> Christine

Thanks.

Here's the quote from your link.

Quoted:

Recipe below from Joy of Mixology, or try Villa Massa brand--it's
not too sweet at all.

Limoncello
Family: Infusions
Yield: approximately 60 ounces
Adapted from a recipe by George Germon and Johanne Kileen, Al
Forno, Providence, Rhode Island, where Mardee and I were introduced
to the drink in the 1990s. Limoncello is a traditional Sicilian
after-dinner drink, and should be served neat, straight from the
freezer.
12 medium lemons
1 liter grain alcohol
2 cups water
2 cups granulated sugar
Carefully pare the zest from the lemons, taking care not to take
any of the white pith along with the zest. Place the zest into a
large glass container with a close-fitting lid, reserving the pulp
and juice for another use. Pour in the grain alcohol and close the
container. Leave the mixture to mellow for one week in a dark
place.
Combine the sugar and the water in a small saucepan, bring to a
boil over medium heat, stirring frequently, until the sugar has
dissolved. Allow the syrup to cool to room temperature, add it to
the lemon zest mixture, close the container again and allow the
lemoncello to mellow for one more week.
Strain the mixture through a double layer of dampened cheesecloth
into bottles, and place the bottles in the freezer.

On Thu, 12 Jun 2008 19:17:39 -0600, Christine Dabney
> wrote:

>It isn't the best I have ever made. I gave that batch to you, but
>this is still pretty good. Nice and mellow, but with a slight bitter
>aftertaste which seems to add to the character.
>
>And it packs a punch. Woohoo!!!
>
>Come and have some. I have two almost full bottles...which might not
>be so full if and when you get here.
>
>Christine, going for another taste test.

tell yourself it's all about quality control.

your pal,
blake

On Thu, 12 Jun 2008 19:38:09 -0600, Christine Dabney
> wrote:

>On Fri, 13 Jun 2008 01:32:27 +0000 (UTC), PeterLucas
> wrote:
>
>
>>What's you secret recipe?
>
>Not so secret..
>
>I use the recipe I got from this thread...the recipe is about 1/4 down
>the first page.
>
>http://forums.egullet.org/index.php?showtopic=40048&hl=
>
>Christine

that's pretty much what i used, too. <goes for a snort>

not bad. it's definitely what i'd call a belt, though.

your pal,
blake

Is the Food Network the official source for Limoncello recipes? I am testing out a lot of different recipes on my blog and I keep seeing those come up again and again. I thought initially it was just because they are very quick recipes from start to finish. Here's what I'm working on:
http://www.limoncelloquest.com

LimoncelloQuest wrote:

>> I use the recipe I got from this thread...the recipe is about 1/4 down
>> the first page.
>>
>> 'eG Forums -> Making Limoncello'
>> (http://forums.egullet.org/index.php?showtopic=40048&hl=)
>>
>> Christine-
>>
>> that's pretty much what i used, too. goes for a snort
>>
>> not bad. it's definitely what i'd call a belt, though.
>>
>> your pal,
>> blake
>
> Is the Food Network the official source for Limoncello recipes?

No, of course it isn't. The previous post that you quoted, in fact, gave
the Egullet forums as the source. That is the recipe I use. Haven't ever
looked on Food Network for limoncello.

On Fri, 13 Jun 2008 01:41:36 +0000 (UTC), PeterLucas
> fired up random neurons and synapses to
opine:

>Christine Dabney > wrote in
:
>
>> On Fri, 13 Jun 2008 01:32:27 +0000 (UTC), PeterLucas
>> > wrote:
>>
>>
>>>What's you secret recipe?
>>
>> Not so secret..
>>
>> I use the recipe I got from this thread...the recipe is about 1/4 down
>> the first page.
>>
>> http://forums.egullet.org/index.php?showtopic=40048&hl=
>>
>
>
>Shpanxs :-)
>
>I'm coming off duty next Thursday, so I'm going to have some 'me time' at
>home after that and make stuff :-)

Peter, this Limoncello seriously kicks butt. Seriously!

Terry "Squeaks" Pulliam Burd
--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "meatloaf" with "cox"

On Sun, 15 Jun 2008 15:01:03 -0700, Terry Pulliam Burd
> wrote:

>Peter, this Limoncello seriously kicks butt. Seriously!

I've heard you know all about limoncello.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On Sun, 15 Jun 2008 22:12:49 -0700, sf <.> wrote:

>On Sun, 15 Jun 2008 15:01:03 -0700, Terry Pulliam Burd
> wrote:
>
>>Peter, this Limoncello seriously kicks butt. Seriously!
>
>I've heard you know all about limoncello.

I taught her everything she knows..

Christine

On Sun, 15 Jun 2008 22:12:49 -0700, sf <.> fired up random neurons and
synapses to opine:

>On Sun, 15 Jun 2008 15:01:03 -0700, Terry Pulliam Burd
> wrote:
>
>>Peter, this Limoncello seriously kicks butt. Seriously!
>
>I've heard you know all about limoncello.

I know about the makin' and drinkin' parts of limoncello! I also find
that the batches of homemade limoncello I make are tastier if I put in
a few (and there are usually only a few) of the lemons growing on my
itty bitty lemon tree in the side yard. I used to have a *big* lemon
tree that was so prolific that it could serve the neighborhood, but my
gardener found some blight on it and the old guy got taken out
<sniff!>

Terry "Squeaks" Pulliam Burd
--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "meatloaf" with "cox"

On Sun, 15 Jun 2008 23:23:50 -0600, Christine Dabney
> fired up random neurons and synapses to
opine:

>On Sun, 15 Jun 2008 22:12:49 -0700, sf <.> wrote:
>
>>On Sun, 15 Jun 2008 15:01:03 -0700, Terry Pulliam Burd
> wrote:
>>
>>>Peter, this Limoncello seriously kicks butt. Seriously!
>>
>>I've heard you know all about limoncello.
>
>I taught her everything she knows..
>
You did!

Terry "Squeaks" Pulliam Burd
--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "meatloaf" with "cox"

On Mon, 16 Jun 2008 18:32:03 -0700, Terry Pulliam Burd
> wrote:

>I used to have a *big* lemon
>tree that was so prolific that it could serve the neighborhood, but my
>gardener found some blight on it and the old guy got taken out
><sniff!>

My condolences!




--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

Christine Dabney > wrote in
:

> On Sun, 15 Jun 2008 22:12:49 -0700, sf <.> wrote:
>
>>On Sun, 15 Jun 2008 15:01:03 -0700, Terry Pulliam Burd
> wrote:
>>
>>>Peter, this Limoncello seriously kicks butt. Seriously!
>>
>>I've heard you know all about limoncello.
>
> I taught her everything she knows..
>


O limoncello Guru......... can one use 'ordinary' vodka?

We Aussies aren't allowed to have anything over about 40% abv.


(I never realised that Baileys Irish Cream was only 17% abv!! The stuff
I made was as smooth as silk, and came in at 48%!!)



--
Peter Lucas
Brisbane
Australia


The path of a warrior never deviating,
one has to become not just a part of nature
but a force of nature,
acting in accordance with the laws of the universe.
(Getsumei No Michi, the Moonlit Path)

On Wed, 18 Jun 2008 06:34:58 +0000 (UTC), PeterLucas
> wrote:

>Christine Dabney > wrote in
:
>
>> On Sun, 15 Jun 2008 22:12:49 -0700, sf <.> wrote:
>>
>>>On Sun, 15 Jun 2008 15:01:03 -0700, Terry Pulliam Burd
> wrote:
>>>
>>>>Peter, this Limoncello seriously kicks butt. Seriously!
>>>
>>>I've heard you know all about limoncello.
>>
>> I taught her everything she knows..
>>
>
>
>O limoncello Guru......... can one use 'ordinary' vodka?
>
>We Aussies aren't allowed to have anything over about 40% abv.
>

from what i've read, you can use eighty proof, but it may slush up
when you put it in the freezer.

but you mean the manly men in oz aren't allowed smirnoff one hundred
proof? or 141 rum?

your pal,
blake

blake murphy wrote:

> from what i've read, you can use eighty proof, but it may slush up
> when you put it in the freezer.
>
> but you mean the manly men in oz aren't allowed smirnoff one hundred
> proof? or 141 rum?
>
> your pal,
> blake

I made two batches one day last year. One using grain alcohol, the other
100 Proof vodka. The consensus was that the limoncello made with grain
alcohol was harsher. I have a fifth of 100 proof vodka in the pantry
just waiting on me to get a fat bag of lemons to use. I bought one bag
recently at the commissary and overnight (sitting on the counter) they
grew white mold! Bummer. I bought my lemons from Sam's Club last year
so I guess I'll go there again.

On Wed, 18 Jun 2008 06:34:58 +0000 (UTC), PeterLucas
> fired up random neurons and synapses to
opine:

>O limoncello Guru......... can one use 'ordinary' vodka?
>
>We Aussies aren't allowed to have anything over about 40% abv.

Although this was likely aimed at Christine Dabney of Limencello Fame,
just curious: does 40 proof mean the same thing to Ozzers that it does
to USAians, that is to say, 80% alcohol?>
>
>(I never realised that Baileys Irish Cream was only 17% abv!! The stuff
>I made was as smooth as silk, and came in at 48%!!)

Huh. Only 17%? Really? Then how do I explain what happened on a
certain date in 1971?

Terry "Squeaks" Pulliam Burd
--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "meatloaf" with "cox"

On Wed, 18 Jun 2008 16:30:13 GMT, blake murphy
> wrote:

>from what i've read, you can use eighty proof, but it may slush up
>when you put it in the freezer.

I like it when booze gets slushy.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On Wed 18 Jun 2008 10:45:26p, sf told us...

> On Wed, 18 Jun 2008 16:30:13 GMT, blake murphy
> > wrote:
>
>>from what i've read, you can use eighty proof, but it may slush up when
>>you put it in the freezer.
>
> I like it when booze gets slushy.
>
>

Or when the boozer gets slushy? :-)

--
Wayne Boatwright
-------------------------------------------
Wednesday, 06(VI)/18(XVIII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
All the world's a stage, and I missed
rehearsal.
-------------------------------------------

On Thu, 19 Jun 2008 05:50:18 GMT, Wayne Boatwright
> wrote:

>On Wed 18 Jun 2008 10:45:26p, sf told us...
>
>> On Wed, 18 Jun 2008 16:30:13 GMT, blake murphy
>> > wrote:
>>
>>>from what i've read, you can use eighty proof, but it may slush up when
>>>you put it in the freezer.
>>
>> I like it when booze gets slushy.
>>
>>
>
>Or when the boozer gets slushy? :-)

I'm talking about those martinis that are shaken verrrry slowly.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On Wed 18 Jun 2008 11:48:58p, sf told us...

> On Thu, 19 Jun 2008 05:50:18 GMT, Wayne Boatwright
> > wrote:
>
>>On Wed 18 Jun 2008 10:45:26p, sf told us...
>>
>>> On Wed, 18 Jun 2008 16:30:13 GMT, blake murphy
>>> > wrote:
>>>
>>>>from what i've read, you can use eighty proof, but it may slush up when
>>>>you put it in the freezer.
>>>
>>> I like it when booze gets slushy.
>>>
>>>
>>
>>Or when the boozer gets slushy? :-)
>
> I'm talking about those martinis that are shaken verrrry slowly.
>
>

LOL!

--
Wayne Boatwright
-------------------------------------------
Thursday, 06(VI)/19(XIX)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Cats must sit on top of the kitchen
cabinets playing 'vulture'.
-------------------------------------------

On Wed, 18 Jun 2008 22:45:26 -0700, sf <.> wrote:

>On Wed, 18 Jun 2008 16:30:13 GMT, blake murphy
> wrote:
>
>>from what i've read, you can use eighty proof, but it may slush up
>>when you put it in the freezer.
>
>I like it when booze gets slushy.

sure, may be a feature or a bug. but limoncello is not supposed to
slushy.

your pal,
blake

Terry Pulliam Burd wrote:
> On Wed, 18 Jun 2008 06:34:58 +0000 (UTC), PeterLucas
> > fired up random neurons and synapses to
> opine:
>
>> O limoncello Guru......... can one use 'ordinary' vodka?
>>
>> We Aussies aren't allowed to have anything over about 40% abv.
>
> Although this was likely aimed at Christine Dabney of Limencello Fame,
> just curious: does 40 proof mean the same thing to Ozzers that it does
> to USAians, that is to say, 80% alcohol?>

Well, yes, except you have them reversed!
100 proof = 50% ABV

Tracy wrote:
> Christine Dabney wrote:
>> It isn't the best I have ever made. I gave that batch to you, but
>> this is still pretty good. Nice and mellow, but with a slight bitter
>> aftertaste which seems to add to the character.
>> And it packs a punch. Woohoo!!!
>>
>> Come and have some. I have two almost full bottles...which might not
>> be so full if and when you get here.
>>
>> Christine, going for another taste test.
>
> I, just this evening, peeled a dozen or so lemons and added them to a
> liter of 151....finally getting my hands on enough lemons.
>
> I can't wait till it's "done".
>
> -Tracy
Please keep us posted!
But first, how big are the lemons you used?
WE share a tree with our neighbors, and it produces HUGE lemons, not
those dinky supermarket ones. A dozen of these would be like 3 dozen
small lemons...

Dave