Speaking of limes/lemons: do not, and I mean never ever ever EVER, forget to put lime juice in tomatillo salsa.
We have made liqueur from lemons, limes, oranges and grapefruits of which the lemon (limoncello) and grapefruits gave the best result and lime didn't go that well.
A simple recipe found in our book of homemade liqueur looks like this:
50cl pure vodka
3 lemons
450gr sugar
Wash the lemson and peel them, removing the white stuff. Dry the peels in oven at 75 C (165F). Press out the lemonjuice and mix with the dried peels, sugar and vodka and set aside for a month. Remove the peels. More lemonjuice or sugar may be added.
We used the same recipe but using other fruits as above.
A simple recipe found in our book of homemade liqueur looks like this:
50cl pure vodka
3 lemons
450gr sugar
Wash the lemson and peel them, removing the white stuff. Dry the peels in oven at 75 C (165F). Press out the lemonjuice and mix with the dried peels, sugar and vodka and set aside for a month. Remove the peels. More lemonjuice or sugar may be added.
We used the same recipe but using other fruits as above.
Whatever authenticity matters anyhow. The only authentic I care about is authentically delicious. 🙂 Bon appetit!
We had the 2 grand-daughters over on Sunday. Mamselle asked them what they would like for dessert and they came up with 2 choices - "chocolate pie" and "strawberry pie".
Now for strawberry pie, consider making a big shortcake with Bisquick, 3 tbsp of crisco or butter, 3 tbsp of sugar and 2/3 cup milk. Bake 425 until golden brown, remove from oven, cool and place halved strawberries which have been sweetened with sugar and pepper...bake another 15 minutes at 350 which will bring out the sweetness of the berries. serve with a dollop of whipped cream.
the little girls loved it.
edit: Oetker makes a little packet of carageenan which you dissolve in a cup of cold water, then add a half up of sugar and cook until it boils -- this makes the clear shiny and somewhat sweet glaze which you see on various fruit tartes/cakes in European bakeries.
Now for strawberry pie, consider making a big shortcake with Bisquick, 3 tbsp of crisco or butter, 3 tbsp of sugar and 2/3 cup milk. Bake 425 until golden brown, remove from oven, cool and place halved strawberries which have been sweetened with sugar and pepper...bake another 15 minutes at 350 which will bring out the sweetness of the berries. serve with a dollop of whipped cream.
the little girls loved it.
edit: Oetker makes a little packet of carageenan which you dissolve in a cup of cold water, then add a half up of sugar and cook until it boils -- this makes the clear shiny and somewhat sweet glaze which you see on various fruit tartes/cakes in European bakeries.
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yeah, i didn't believe it until wifey told me to try it, and it seems to intensify the taste of the berries.
Madeline Kamman put black pepper in pear tarts in the 70's and didn't claim to have been the first.
I first heard about that in Italy about 25 years ago but I also add a little pinch of salt.
Salt, pepper and sugar work as flavour enhancers in small amounts but I use enough sugar to sweeten a little bit too.
Some Italians macerate berries with balsamic vinegar.
My limoncello recipe, the way I made it the last 10 years, Italian recipe from NRC newspaper.
The yellow part of the peel op 10 lemons (citroen) in 1 liter of 95 % alcohol.
Shake till you are convinced that the lemonyness has dissolved , 1 week should do.
Dissolve 600 gram sugar in 1 liter water, (no boiling is needed although many recipes tell you to do that) and add to the lemon peel-alcohol.
Leave for a week, and sometimes shake. Strain. Ready.
Store the alcoholic peels for the next sugar syrup mix.
The yellow part of the peel op 10 lemons (citroen) in 1 liter of 95 % alcohol.
Shake till you are convinced that the lemonyness has dissolved , 1 week should do.
Dissolve 600 gram sugar in 1 liter water, (no boiling is needed although many recipes tell you to do that) and add to the lemon peel-alcohol.
Leave for a week, and sometimes shake. Strain. Ready.
Store the alcoholic peels for the next sugar syrup mix.
When I lived in France some 35 years ago, the "Tarte Maison" glaze was slightly diluted apricot jam.
Bonne Maman was the shop brand. Still around.
Bonne Maman was the shop brand. Still around.
Bonne Maman fig conserve with fromage frais or ricotta, my standard routine twice a week.
