Comments on: Limoncello Uncapped http://erincooks.com/limoncello-uncapped/ A Picture is Worth a 1000 Calories Thu, 24 May 2012 01:03:22 +0000 hourly 1 http://wordpress.org/?v=3.3.2 By: Deeann http://erincooks.com/limoncello-uncapped/#comment-460392 Deeann Sat, 18 Feb 2012 01:10:56 +0000 http://erincooks.com/?p=213#comment-460392 Just a tip on artichokes, they are sooo easy to make. Don't bother snipping tips. Rinse them, stick them in a pot of water and bring them to a boil. When a fork pokes easily into the short stem at the base at an angle toward t he center of the choke, its done. Pour out hot water, fill with cold, and let them sit for a couple minutes, so you can handle them. Drain and squeeze them upside down to get some of the excess water out. Put in a bowl and put your favorite dipping sauce in another. I use thousand island dressing. Pull off leaves one at a time, dip them and scrape the lower third of the dipped leaf with your teeth. Mmmm, so good. Keep going till you get to the thin flimsy leaves, just pull them off, scrape the new growth of leaves- they look like hairs growing off little soft seed heads. Once you've scraped that off, you have a bowl shaped solid piece off heaven. Your prize at the center! No more scraping, just dip it and eat it!!! Just a tip on artichokes, they are sooo easy to make. Don’t bother snipping tips. Rinse them, stick them in a pot of water and bring them to a boil. When a fork pokes easily into the short stem at the base at an angle toward t he center of the choke, its done. Pour out hot water, fill with cold, and let them sit for a couple minutes, so you can handle them. Drain and squeeze them upside down to get some of the excess water out. Put in a bowl and put your favorite dipping sauce in another. I use thousand island dressing. Pull off leaves one at a time, dip them and scrape the lower third of the dipped leaf with your teeth. Mmmm, so good. Keep going till you get to the thin flimsy leaves, just pull them off, scrape the new growth of leaves- they look like hairs growing off little soft seed heads. Once you’ve scraped that off, you have a bowl shaped solid piece off heaven. Your prize at the center! No more scraping, just dip it and eat it!!!

]]> By: (Fish) http://erincooks.com/limoncello-uncapped/#comment-69073 (Fish) Wed, 05 Aug 2009 02:36:59 +0000 http://erincooks.com/?p=213#comment-69073 I made a fresh batch of limoncello from a recipe that I found in Sunset magazine. I added three sprigs of lavender to the steeping. It added a nice flavor too it. Unfortunately it's way too sweet and I like sweet, but that's just the recipe. I'll can change it next time when I make it with some rosemary. I made this batch with 100 proof vodka and let me tell you it's strong! I keep mine in the fridge and serve it over ice in small portions too. Makes a nice dessert drink. I made a fresh batch of limoncello from a recipe that I found in Sunset magazine. I added three sprigs of lavender to the steeping. It added a nice flavor too it.
Unfortunately it’s way too sweet and I like sweet, but that’s just the recipe. I’ll can change it next time when I make it with some rosemary.
I made this batch with 100 proof vodka and let me tell you it’s strong!

I keep mine in the fridge and serve it over ice in small portions too. Makes a nice dessert drink.

]]> By: Nicole http://erincooks.com/limoncello-uncapped/#comment-68946 Nicole Tue, 04 Aug 2009 22:32:08 +0000 http://erincooks.com/?p=213#comment-68946 I spent four years in Sicily trying to develop a taste for Limoncello but it just never happened. And believe me, I've sampled a LOT of them, both store-bought and homemade. There are tons of dessert recipes out there for it, though. My only advice for consuming it is to drink it very cold (we always stored ours in the freezer) and in very small amounts, the way it's served in Italy. Love that top photo...absolutely beautiful! I spent four years in Sicily trying to develop a taste for Limoncello but it just never happened. And believe me, I’ve sampled a LOT of them, both store-bought and homemade. There are tons of dessert recipes out there for it, though. My only advice for consuming it is to drink it very cold (we always stored ours in the freezer) and in very small amounts, the way it’s served in Italy. Love that top photo…absolutely beautiful!

]]> By: Renee M http://erincooks.com/limoncello-uncapped/#comment-35475 Renee M Tue, 07 Apr 2009 21:27:38 +0000 http://erincooks.com/?p=213#comment-35475 Okay so you don't like lemoncello , you know it come in a creamy version and a clear one....anyway I discovered this cocktail..its a PINK CELLO vodka cranberry and lemoncello its excellent !! I got the receipe online at http://www.vodkarecipes.info/category/limoncello-lemon-liqueur/ Okay so you don’t like lemoncello , you know it come in a creamy version and a clear one….anyway I discovered this cocktail..its a PINK CELLO vodka cranberry and lemoncello its excellent !! I got the receipe online at http://www.vodkarecipes.info/category/limoncello-lemon-liqueur/

]]> By: carrie http://erincooks.com/limoncello-uncapped/#comment-23943 carrie Sun, 23 Nov 2008 07:53:57 +0000 http://erincooks.com/?p=213#comment-23943 Okay...safe to say...if you had cooked your artichokes longer...you would have been happier! Cooking soooo makes the difference!! And then...the limoncello...I'm not sure what proof vodka you used...regardless...leave it in the bottle...until, maybe :) you're ready to try and taste it again...it always gets better...Good Luck :)!!! Okay…safe to say…if you had cooked your artichokes longer…you would have been happier! Cooking soooo makes the difference!! And then…the limoncello…I’m not sure what proof vodka you used…regardless…leave it in the bottle…until, maybe :) you’re ready to try and taste it again…it always gets better…Good Luck :) !!!

]]> By: Sue http://erincooks.com/limoncello-uncapped/#comment-8615 Sue Thu, 19 Jun 2008 13:42:28 +0000 http://erincooks.com/?p=213#comment-8615 Does anyone have a recipe to make limoncello shooters? BTW- I, too, think Erin's photography is awesome... Does anyone have a recipe to make limoncello shooters?

BTW- I, too, think Erin’s photography is awesome…

]]> By: Ro http://erincooks.com/limoncello-uncapped/#comment-8592 Ro Mon, 16 Jun 2008 15:00:01 +0000 http://erincooks.com/?p=213#comment-8592 Try it as a marinade for steak or fish on the grill.How about as a dressing for salad. Try it as a marinade for steak or fish on the grill.How about as a dressing for salad.

]]> By: Ben, LimoncelloQuest http://erincooks.com/limoncello-uncapped/#comment-6302 Ben, LimoncelloQuest Sun, 27 Apr 2008 22:30:16 +0000 http://erincooks.com/?p=213#comment-6302 You can put it on ice cream, in iced tea, and in lots of mixed drinks. I've also seen normal food recipes that use it as well. It's best straight from the freezer on a hot summer day though! You can put it on ice cream, in iced tea, and in lots of mixed drinks. I’ve also seen normal food recipes that use it as well. It’s best straight from the freezer on a hot summer day though!

]]> By: Abbey http://erincooks.com/limoncello-uncapped/#comment-6280 Abbey Fri, 25 Apr 2008 04:07:52 +0000 http://erincooks.com/?p=213#comment-6280 Hmmm...I have no suggestions except to drink it! Sorry. :( I actually like lemon-y ANYTHING...esp. cocktails. Good Stuff!! Hmmm…I have no suggestions except to drink it! Sorry. :( I actually like lemon-y ANYTHING…esp. cocktails. Good Stuff!!

]]> By: Cate O'Malley http://erincooks.com/limoncello-uncapped/#comment-6275 Cate O'Malley Fri, 25 Apr 2008 00:26:07 +0000 http://erincooks.com/?p=213#comment-6275 Rachael Ray made a recipe for Limoncello Pasta recently on her talk show that you might want to check out. In the meantime, beautiful pictures ... where'd you get the comment cards? LOVE that idea! Rachael Ray made a recipe for Limoncello Pasta recently on her talk show that you might want to check out. In the meantime, beautiful pictures … where’d you get the comment cards? LOVE that idea!

]]>