Lemon Liqueur

It would be difficult to find a home in southern Italy where there is not a bottle or two of homemade Limoncello in the freezer. Lemon trees filled with large juicy lemons grow everywhere in southern Italy. Not so much up north where a drink similar to Limoncello is made.  Rosolio di Lemone is a sweeter, less alcoholic liqueur and works well when making desserts. In the States where Meyer lemons are grown they also make a very fine Rosolio di Lemone, but a much sweeter one.

To make 12 cups:

2 lb Lemons
4 C. Sugar
6 C. Water
1 Bottle (750 ML) Everclear (150-190 Proof) Spirits*

Remove the peel from the lemons in long strips, using a peeler, and being very careful not to get any of the white pith.  Pith will make the liqueur bitter.

Pour the alcohol into a clean, clear bottle (quart/liter size) with a tight-fitting stopper. Preferably a stopper with a rubber gasket and a lid that clamps shut.

Add the lemon strips, close the jar and let it all steep in a cool dark place for 7-10 days.

After the alcohol has steeped, add the sugar to the water in a soup pot over low heat. Stir until the mixture dissolves completely and the sugar syrup is clear. Remove from the heat and cool completely.  It is very important that the syrup be completely cooled.

Remove the lemon peels from the alcohol and discard. Pour the now infused alcohol into the sugar syrup, stirring to combine. Pour this mixture through a fine-mesh sieve, preferably lined with cheesecloth and then decant the rosolio into a bottle or several smaller bottles that are clean and can be sealed with a cork or a tight lid.

Let the rosolio mature for 15 – 20 days in a cool, dark place before using it. After sampling your results, store the liqueur in your refrigerator or freezer. Just know that because of the alcohol it will not solidly freeze.

NOTE: Everclear is a brand name of a rectified spirit also known as grain alcohol.  It can be found in places that sell alcohol and comes in 120, 151, and 190 proof. Grain alcohol can sometimes be found in the drug store.  In place of either of these, vodka can be substituted but realize that vodka has a much lower alcohol content.

Buon Mangiata!

A SIMPLE AND EASY YEAST DOUGH

Bake different recipes with this versatile dough.

1 ½ C. Whole Milk
½ C. Sugar
2 Envelopes Fast-Rising Active Dry Yeast
3 Eggs – room temp.
7 C. Flour
1/3 C. Butter
1 tsp. Salt
½ C. Warm Water – 105º – 110º
1 tsp. Spice

Heat milk, butter, sugar and salt in a saucepan until all is dissolved, then let cool for about 30 seconds.

Dissolve yeast in water in a large bowl of your electric mixer. Add the cooled milk mixture along with eggs, 3 cups of flour and your spice or extract – or just withhold if you want a plain semi-sweet bread.

Using dough hook, beat on medium speed for 3-5 minutes, scraping the sides and bottom of bowl several times.

Knead dough for 5 – 8 minutes, let rise for 1 hour, covered in the bowl and shape and bake using your own recipe or one of the following.

RASPBERRY COFFEE CAKE

Heat oven to 375º.

Grease a 10-inch tube-pan. (Preferably one with a removeable bottom.)

½ Recipe Simple Yeast Dough
½ C. Pecans – chopped
¾ C. Raspberry Preserves – or your favorite

Shape by rolling the dough to a 16X12-inch rectangle. Spread the preserves and nuts all over being careful not getting too close to the edges.

Roll up jelly-roll fashion, starting at the long end.  Place seam side down in the well-greased tube pan. Cut down into the top at 1-inch intervals.  Let rise 20 minutes.

Bake in preheated oven for about 45 minutes or just until the top is golden. Let cool for 15 minutes before removing to wire rack to cool completely. Top with your favorite icing or just sprinkle with powdered sugar.

APRICOT NUT BREAD

½ Recipe Simple Yeast Dough
1 Egg
¾ C. Sliced Almonds
1 C. Apricot Preserves or your favorite
1 Tbsp. Water
Sugar

Preheat oven to 375º

Grease a cookie sheet.

Roll the dough out to a 16X12-inch rectangle on a lightly floured board.  Spread preserves down the center of the long side of the dough.  Spread to a 4-inch width.

Make cuts in the dough on either side of the preserves in the center in 1-inch intervals.  Fold the strips over the preserves, alternating sides to cover the preserves completely.

Beat the egg in the water and brush all over the dough and sprinkle with almonds and sugar. (I mix the almonds in a small bowl with the sugar.  After I spread this over the bread, I then sprinkle any remaining sugar.) Bake in a preheated oven for about 30-35 minutes or just until golden.  Loosen under the bread with dough scraper or sharp knife and carefully slide bread onto a wire rack to cool.

BUON MANGIATA!