Limoncello for Slackers

There are few ingredients that delight me as much as Meyer lemons. Their zest has a more pungent aroma, but the juice is less acidic. Their sweet, fragrant quality makes them versatile for recipes both on the hot and cold side- and let's not forget, the bar side.

Tasting limoncello was my first vivid experience with a grown-up drink. Perhaps my most. It was my first time in Italy. I was 16. At the end of an intimate dinner in Sorrento, our inn keeper hosts pulled out a long, thin bottle filled with a mysterious pale yellow liqueur. My friends and I were presented with stemmed shot glasses of the lemony drink as a gift. We saluted, clinked glasses while looking each other in the eye, and took a cautious sip as it is intended. All except for me. I threw the shot back so fast I barely tasted it until the piercing burn of alcohol slapped my throat. The others stared at me and kept sipping.

I give you a very easy way to thoroughly enjoy an excess of lemons.

Zest as many lemons as you have. It should take ten or twelve for a liter of alcohol, but this is the shortcut version. Then juice them. Pour zest and juice into a bottle of vodka (you may have to drink some of it first to make more room). Let the zest and juice marinate for 1-2 weeks. I tasted mine every few days to understand its journey. When ready, strain out the zest (it will start to make it bitter if it isn't strained). I don't add water or sugar because meyer lemons will make a sweeter limoncello, but it also works well as a mixer.

Best when sipped. You can save the shots for that bottle of Old Crow lying around.

How To: Slicing Citrus Supremes

With this cold getting me down, I've been trying to hit the citrus and vitamin C with full force. Then I found my knife bag after 8 months of neglect and decided to see where my knife skills were at. But mostly I wanted vitamin C.

I recommend a mix of citrus for a sassier salad. I have grapefruit, naval oranges, and blood oranges. This is the best time for all of them (but sadly, I hear they're not doing so hot in California).

First, slice off the top and bottom where the stems are so you have a flat bottom to rest the fruit on. It gets slippery, so always cut away from yourself. Then start from the top and shave off the rind- it will mean cutting in a curve with a gentle sawing motion. It is best to do this in eighths or even tenths. If you are losing too much meat, then shave a smaller portion. See picture below for a better idea.

Holding the fruit in your hand, VERY carefully slice between either side of the membrane, removing only the juiciest flesh. Go slowly and carefully. And make sure your knife is very sharp. You can hold the fruit in a towel if you're nervous it will slip. (Sorry, I had to photograph this one-handed.)

The cut-out membranes will start to make a little accordion, just keep going. This is crucial French pastry technique. Your friends will think you're fancy!

When you are all finished slicing all the fruit, don't forget to squeeze all the juice out of the little accordion left over. It's the best part, and you will not need to add even a granule of sugar to the mix.

Enjoy, and laugh in the face of colds and flus.

Bearss Limes

I thought all limes were pretty much alike, until I met the Bearss lime. A woman at a party brought them over from the tree in her backyard, but the surprise is that they turn yellow as they ripen and look just like lemons. 

Move over, meyers, someone's trying to show you up!

The lemon frosting intended for this cake turned into lime, which wasn't at all a bad thing.

Because that's closer to a kiwi, isn't it?