How to make Limoncello

How to make Limoncello!
It's all in the zest of the lemon.

750 ml of liquor   151 proof grain alcohol filtered
                                  (use filter for water if you don't have filter. Filter up to 4 times.)
1 gallon glass jar with lid to close tight
2-3 lemons and Zest the skin off. Do not use the white part. Make sure it is only yellow.
45 days or longer
Label Limoncello made on date

Combine lemon zest from 3 whole lemons and alcohol and pour into jar. Seal. Leave in cool dark place for about 2 weeks.

Add lemon cello to sauce pan and pour in 5 cups of sugar and bring to boil.  Let cool. Filter out lemon zest. Pour and store the liquid  in your favorite wine bottle. The longer it sits the better it tastes. You'll be transported to a vacation memories of Italy. Time to invite friends over to taste your Limoncello.

Tomato Three Layer Sandwich

Tomato & Mozzarella Three Layer Sandwich!!!

Sliced heirloom yellow tomatoes and
Sliced roman tomatoes
Prep:
soak tomatoes with sea salt, 2 tsp balsamic vinegar & lemon juice let stand 30 minutes or longer

Bread:
Sourdough sliced fresh baked bread  (sub whole grain, sprouted bread toasted)
-- 4 basil leaves
1 tsp oregano
1 pinch salt & pepper
fresh arugula

Protein:
Nitrate free bacon cooked to a nice crisp
or substitute
Nitrate free Prosciutto cooked or uncooked
or
Mozzarella fresh sliced thin or cream cheese or cheese of choice.

or  substitute
Grilled vegetables: eggplant, yams, squash, zucchini, spinach.


Toast bread and brush bread lightly with mayonnaise or olive oil.
Layer tomatoes, arugula and ingredients. Add middle layer of bread and brush on olive oil and layer ingredients.

You can choose to just use the bottom of bread for parties to make more sandwiches. The two different color tomatoes adds a festive pop of color. These sandwiches will make your party the talk of the town.
Server warm.

So delicious and simple to make.

Macerated Peaches & Cream Flutes

Macerated Peaches & Cream Flutes

2 tbsp sugar or agave (cane and brown sugar can be substituted)
2 tbsp Limoncello (non alcoholic use 1 tbsp olive oil)
1 sprig of mint to garnish on top of flute or on side serving dish
2 tsp cinnamon (nutmeg can be added just a dash)
1 tsp honey
pinch of sea salt
2 tsp lime zest
2 tsp fresh lime juice
Option: 1 1/2 tsp ancho chile powder for spicy kick
5-6 peaches unpeeled and quartered

Base: Be creative and explore different fruits to layer with.
Cool whip
Vanilla Ice Cream
Frozen Vanilla Yogurt or Coconut Ice Cream
Oatmeal/brown sugar
Graham cracker crust finely mashed
Chocolate sauce to drizzle over top. Write name for guests to personalize or even say "Happy Birthday." Fun quotes or saying: "Welcome"  "Happy"  "Friend"  "BFF" "Love" ":)"

Stir all ingredients except peaches in a bowl. Mix well. Add peaches and toss gently.
Cover and Chill 1 hour.

Spoon peach mix into glass flute and layer alternatively with frozen vanilla coconut. A alternative healthy ice cream choice.  Serve. This adds a pop of color to the perfect ending of a meal to make it festive. Make memories of your dinner party with the show stopper desert ending.

Server and enjoy the refreshing cool fruity treat.

Grilled Salmon With Cherry Beurre Blanc Sauce

Grilled Salmon With Cherry Beurre Blanc sauce.

3 pound salmon feeds two people
6- 8 pitted cherries fresh or 1/4 cup frozen cherries pitted
2 pieces of garlic clove chopped
1 tsp sea salt or pink salt
1 tbsp of lemon juice fresh
2 tbsp of olive oil cold pressed
pinch black pepper

Cherry Beurre Blanc sauce:
1 cup sauvigon blanc or
white wine
or
flume blanc or muscadet
or use Limoncello for a new fun kick to your fish dish!

1/4 cup of white wine vinegar
3 tbsp of shallots or onions or fennel
1/4 cup heavy or whipping cream
sprig of mint
10 tbsp cold unsalted butter cut into small squares
1 tbsp chopped fresh chives
Sea salt & pepper to taste
Cayenne pepper optional for a spicy kick

Cherry sauce:
Mix cherries, garlic, salt, lemon, olive oil, pepper in bowl. Mix
Place fish in glass pan. Pour topping. Marinate the fish covered in refrigerator 30 minutes, turning once.

Prepre buerre blanc:
Combine wine, vinegar, shallots and bring to boil in sauce pan.
Boil until 1/4 cup liquid remains. 4-5 minutes
Add cream and boil again. 3-4 minutes

Whisk in butter over high heat. Mix in remaining fresh ingredients.

Grill fish on bbq grill, oven or stove top. 5 minutes per side.

Serve with sauce on side warm.

Delicious and tasty.

Serve with white wine or Limoncello.

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Bourbon Soaked Cherry Pie To Celebrate The New Year

Bourbon Soaked Cherry Pie by an Italian cook from Italy. Ciao!
Add a little zest to your pies by soaking it in your favorite alcohol to give it that special entertainment kick.

The New Year is here so what better way to celebrate 2015.
7 cups fresh pitted cherries
or substitute 2 cans of pitted cherries
1/4 cup cornstarch
1/2 cup sugar
2 - 3 cups Bourbon to soak cherries over night or 4-6 hours day of baking
1/3 cup honey or agave
2 tbsp. balsamic vinegar
1 tsp vanilla extract
1/4 tsp sea salt
2 tbsp of butter * use inside pie while cooking*
1 large egg

Crust:
3 cups all purpose flour or substitute gluten free flour
2/3 cold butter
6 tbsp oil or shortening
1 tsp. sea salt
5 tsp ice cold water

Prepare crust:
Mix all ingredients until dough forms a ball add water to help fold better. Make 2 balls and flatten into round disc. Chill in refrigerator in plastic wrap.

Prepare filling:
Mix 1 cup of cherries into bowl and add all ingredients including 1 cup of Bourbon. Stir in the  last 6 cups of cherries.

Take out dough and use flour and butter and spread into pie pan/cooking glass pie pan.
Use the 2nd dough to make 12 strips 1/2 inch wide. Start to decorate the famous country criss cross after you pour the cherry soaked pie mix into pan. Save butter and put butter cubes in pan.
Brush egg on top of crust. Freeze 20 minutes.

Cooking:
Preheat oven 425 and bake 60 minutes at 400 degrees.
Cover pie with aluminum foil to prevent excess browning.
Don't over cook. Middle of pie should be bubbling and crust light golden brown.
Cool 1 hour before serving.

Add:
Cool whip or fresh whip topping
Serve with vanilla bean ice cream and caramel sauce.

Drink:
Espresso
Hot earl gray tea
Glass of your favorite bourbon shot.

Enjoy.  Subscribe, follow so I will post more decadent & exciting new twists on your favorite recipes. Italian Style.