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Old 10-18-2004, 07:18 PM   #1
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Limoncello - what do you make?

I just got my first bottle of Caravella limoncello. It has a couple of recipes on the tag, but I was wondering if any of you had your special way of using it. I did read the thread that originated with the over 21 shrimp cocktail (masteraznchefjr...you are still underaged!) but now it's time for the limoncello to take the spotlight.

I'm really hoping Konditor has some amazing idea, or Lifter knows something we don't...

or maybe some faboo drink mudbug just came up with...

ideas, folks!

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Old 10-18-2004, 07:33 PM   #2
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All I've done with it so far jkath is make some homemade hooch and knock it back straight (in little bitty glasses).

Couldn't hurt to throw some in a pouncake, tho, I'm thinkin.

For drinks, add it to something "neutral" like vodka and maybe add a teensy splash of Midori for a lemon/lime concoction.

Whaddya think? I yield the floor to the experts.
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Old 10-18-2004, 08:05 PM   #3
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mudbug, I wish you lived around here - you're quite a kick!

Like I said, the limoncello came with a couple of ideas, and I'm thinking of trying one tonight: 1½ oz limoncello, 3 oz cream shaken with ice.
mmmmmm! I may even add some vanilla syrup.

I like your idea with the poundcake...and they think rum cake is habit forming.....!
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Old 10-18-2004, 09:49 PM   #4
 
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I don't really know too much about it, other than its an apertif (We tried it when in Rome last June, and brought some home)

My understanding is that it started in early times as a sort of mixture of vodka and a rendering of lemon zest for flavour.

I think it would do well with some sherberts as a dressing (like you use Creme de menthe on ice cream)I don't think this would go with vanilla ice cream, though...) Using it as a baking ingredient would be wasteful, unless it has some strange property I don't know of...if you want lemon, there's lemon juice, lemon zest or (probably) lemon extract...

On the other hand, dousing a bit onto your lemon pie before the meringue goes on might add some zip, or even if you could get the meringue to perform with some of this beaten into it...

(sip, sip)

I can't say I can see this used with shrimp (maybe flambeed?) but it might be interesting if you could fit it in with crab or lobster somehow....or perhaps as a part of poaching fish, or as a dressing (instead of lemon juice) on grilled fish....(tried it with a bite of the leftover grilled salmon from last night, and not bad...perhaps if the salmon was hotter and this was mixed with butter, but its still a little sweet...

Perhaps with club soda or Sprite, and chilled...or with vodka, shaken up into a martini? A new "Cosmopolotan"?

Like Mudbug, we've just regridgerated and served it straight up and ice cold, to the ladies as an interesting apertif...

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Old 10-18-2004, 10:01 PM   #5
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I just bought some for a get-together on Saturday with a bunch of girls (we're known as the Hens! LOL) I ran across this recipe:

Limoncello Dressing

For fresh, pesto-like dressing, with the rich Limoncello flavor from Caravella, combine a chopped, ripe tomato and several fresh basil leaves in the food processor fitted with a metal blade. Pour in enough extra virgin olive oil to cover, a shot of Limoncello, salt and pepper to taste. Process until blended yet still a bit chunky. Pour this over slices of tomato and fresh mozzarella cheese.

We just served ours in little glasses rimmed with sugar (I thought it was sweet enough so I didn't want the sugar). You can also add it to Champaign or sparkling wine - I could also see it as some kind of martini - like mudbug (I think) said to use it with some vodka as a martini - or added to other drinks like Mojito (who knows, it could be good LOL).
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Old 10-18-2004, 10:24 PM   #6
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Okay - I've now consumed some............
WOW! Lifter, I see why you serve it to the ladies! You got my vote!

Here's what I'm having: (besides a hard time typing...)
3 parts grapefruit vodka
2 parts limoncello
shaken over ice
in a sugar rimmed martini glass.

mmmmmmmmmmmmmm
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Old 10-18-2004, 10:28 PM   #7
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I bet the grapefruit vodka really helps take some of the sweet out! I'm writing that one down (or printing it out I should say). I just have to get some more Limoncello and then some grapefruit vodka - YUM. That Limoncello is expensive!
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Old 10-19-2004, 12:57 AM   #8
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On Mario Eats Italy, Mario Batali had a whole show on limoncello.
have not tried the recipes myself, but the Shrimp bruschetta with limoncello sounded really good to me.

Here's a link to the show so you can see all the recipes.

When Life Gives You Lemons

Good Luck!
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Old 10-19-2004, 01:16 AM   #9
 
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GRET IDEA wasabi!

It could take bruschetta someplace not seen before...will have to look at the recipes on Wednesday, have to hit the sack now, and am working late tomorrow...

But that coulds get neat, in proper quantity, with bruschetta...but still think "martini" juice, or torched on the seafood has possibilities...maybe a marinade for umpteen hours with the salmon...an interesting prospect for a new recipe....

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Old 10-20-2004, 07:02 AM   #10
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Quote:
Originally Posted by kitchenelf
I just bought some for a get-together on Saturday with a bunch of girls (we're known as the Hens! LOL)
Had to find this again and respond, elf. I belong to a circle of friends ALSO known as the Hens. This name was given us by the then-husband of one of our members, and we took the moniker up with pride (we also helped said member shed herself of this character).

We try to meet on a regular basis, but pesky interruptions like children, husbands, and jobs keep getting in the way. We usually have a potluck (lots of competition there). Hen Night frequently consists of everyone talking and no one listening.

Members serve on a rotating basis as Queen (I am the current Queen). The Queen gets possession of the royal feather boa and tiara during her reign. We are running out of room for all the chicken tchotckes we used to give each other at Christmas, so now we select a charity and give money or goods to it.
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