Limoncello

Limoncello Aide

Limoncello
110 Reviews 

Recipe courtesy of Giada De Laurentiis
Recipe courtesy Giada De Laurentiis
SHOW:
Everyday Italian
EPISODE:
Summers in Capri


Limoncello 
Total Time:
4 hr 40 min
Prep:
30 min
Inactive:
4 hr
Cook:
10 min
Yield:7 cups
Level:Easy
CATEGORIES 
Lemon Beverage Mixed Drinks
Ingredients
10 lemons
1 (750-ml) bottle vodka
3 1/2 cups water
2 1/2 cups sugar
Directions
Using a vegetable peeler, remove the peel from the lemons in long strips (reserve the lemons for another use). Using a small sharp knife, trim away the white pith from the lemon peels; discard the pith. Place the lemon peels in a 2-quart pitcher. Pour the vodka over the peels and cover with plastic wrap. Steep the lemon peels in the vodka for 4 days at room temperature.

Stir the water and sugar in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely. Pour the sugar syrup over the vodka mixture. Cover and let stand at room temperature overnight. Strain the limoncello through a mesh strainer. Discard the peels. Transfer the limoncello to bottles. Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month.
Notes: I soaked the lemon peels a long time! I did not put the sugar syrup and peels together. I strained the lemon vodka and then combined the clear liquid with the room temperature simple syrup. I figured all the good stuff was already out of those lemon peels.
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Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/limoncello-recipe.html?oc=linkback

I am enough and so are you!

Hildegarde of Bingen

Science of Sourdough

This is my first attempt to create a bread without the use of commercial yeast. It is 100% naturally wild yeast! I think that the temperature is a bit high on the original recipe. I baked at 435 for 30 minutes instead of 500. It didn't burnish around the edges like the one in this picture.

Voila!

3½ cups (487g/16.5oz) whole-wheat flour or unbleached bread flour

1 1/2 cups (300g/12oz) sourdough starter

2 cups + 1tbsp + 1 tsp (412g/15oz) water

2 teaspoons unrefined sea salt
(Salt: This is more than in the original recipe, but with the whole wheat flour I think it needs more salt, use 1 tsp for white flour and increase in the future if you want. You could easily use a whole tbsp. of salt when doing all whole wheat)

semolina or cornmeal, optional

You will need a cast iron pan for this recipe. Look at the one in the background. It needs to have high sides.

Heat your oven to 500 degrees with the pan and lid in it. Let t heat for half an hour. Meanwhile take the bread that has been sitting overnight at room to warm temperature and deposit on a heavily floured cloth. It will be very sticky and loose. Take the edges of the cloth and bring the dough to center using the cloth as your mover. Do this on all four sides. Then flip it over with your hands. Don't worry about sticking as long as you can see the dusting of flour. Let it rest until the pan is hot. When the pan is piping hot take it out and throw some cornmeal or polenta down on the bottom. Flip the dough seam side up and put the lid on. Bake for 30 minutes at 500. Take the lid off and bake at 425 for 15 minutes.

Sourdough Waffles

These are the best waffles I have ever made! And, only half the fat over my old recipe! but, you have to have starter. I used my unfed leftover starter. A great way to get rid of it.

ingredients

1.  Volume 
2.  Ounces 
3.  Grams

overnight sponge

• 2 cups King Arthur Unbleached All-Purpose Flour
• 2 tablespoons sugar
• 2 cups buttermilk
• 1 cup sourdough starter, unfed

waffle or pancake batter

• all of the overnight sponge
• 2 large eggs
• 1/4 cup vegetable oil or melted butter
• 3/4 teaspoon salt
• 1 teaspoon baking soda

tips from our bakers

• Want to make pancakes? Simply cook the batter in rounds on a griddle, rather than in a waffle iron.
• For whole-grain waffles, substitute our white whole wheat flour or Premium whole wheat flour for some or all of the all-purpose flour.

directions

1) To make the overnight sponge, stir down your refrigerated starter, and remove 1 cup.

2) In a large mixing bowl, stir together the 1 cup starter, flour, sugar, and buttermilk.

3) Cover and let rest at room temperature overnight.

4) In a small bowl or mixing cup, beat together the eggs, and oil or butter. Add to the overnight sponge.

5) Add the salt and baking soda, stirring to combine. The batter will bubble.

6) Pour batter onto your preheated, greased waffle iron, and bake according to the manufacturer's instructions.

7) Serve waffles immediately, to ensure crispness. Or hold in a warm oven till ready to serve.

Yield: 1 dozen 8" waffles or about 2 dozen medium pancakes.

nutrition information

Serving Size: 1 waffle or 2 pan Servings Per Batch:12 waffles or 24 pan Amount Per Serving: Calories:190 Calories from Fat: 50 Total Fat: 6g Saturated Fat:1g Trans Fat: 0g. Cholesterol: 35mg Sodium: 300mgTotal Carbohydrate: 27g Dietary Fiber: 1g Sugars: 5gProtein: 6g.

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

Chicagoland Winter Wonder

Oh The Weather Outside Is Frightful!

So it's time to make some SOUP!

Peanut Butter and Jelly Bars

Ingredients

• Nonstick vegetable oil spray
• 1 1/2 cups unbleached all purpose flour
• 1/2 teaspoon baking powder
• 3/4 cup smooth peanut butter
• 3/4 cup (packed) golden brown sugar
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 large egg
• 1 teaspoon vanilla extract
• 3/4- 1 cup grape jelly or other jelly or jam
• 2/3 cup coarsely chopped salted dry-roasted peanuts or old fashioned oatmeal mixed into the other half of the dough.

Preheat oven to 350°F. Line 8 x 8 x 2-inch metal baking pan with heavy-duty foil, leaving 2-inch overhang around edges and pressing firmly into corners and up sides of pan. Coat foil with nonstick spray. Whisk flour, baking powder, and 1/4 teaspoon salt in small bowl. Using electric mixer, beat peanut butter, sugar, and butter in large bowl until smooth. Add egg and vanilla; beat on low speed until smooth. Add flour mixture; beat on low speed just to blend. Transfer half of dough to prepared pan (about scant 1 1/2 cups). Place remaining dough in freezer for 10 minutes. Using fingertips, press dough evenly onto bottom of pan. Spread jelly over in even layer. I mushed it through my fingers to break up the gel. Remove dough from freezer; using fingertips, break into grape-size pieces and scatter over jelly layer. Sprinkle chopped nuts over.

Bake bars until top is golden brown, about 30 minutes. Cool bars completely in pan on rack.

Using foil overhang as aid, lift bars from pan. Gently peel foil from edges. Cut into 16 squares. DO AHEAD: can be made 3 days ahead. Store airtight at room temperature.

Read More http://www.epicurious.com/recipes/food/views/Peanut-Butter-and-Jelly-Bars-364073#ixzz2rjG1H2I3