It’s raining lemons in California now. Beautiful, luscious meyer lemons. So my dear friend, Susan Mernit, asked me what could she make with lemons. So besides using lemon as an acid in just about any sauce or meat dish, I answered . . . lemonade, limoncello, lemon marmalade, lemon confit, preserved lemons, lemon curd, meyer lemon ice cream. More ideas from you, please. So, before I share my recipe for limoncello, I will tell you that there’s a great recipe for lemon confit in Tom Colicchio’s wonderful cookbook, Think Like a Chef (click on the link to check out the review by D.C. Foodie on the book, it’s a really special little book, well worth reading from cover to cover). What to use it on, cedar plank grilled wild salmon, yummm. And Terra has a completely perfect recipe for meyer lemon ice cream. I served it in between two lovely chocolate chocolate chip cookies to make a simply scruptious ice cream sandwich. You might want to roll the edges in chocolate nibs, but be careful that the chocolate doesn’t overwhelm the flavor of the ice cream. And now for my limoncello recipe, simple. The proportions of meyer lemons to Everclear are up to you. I fill up the bottle 50% or more with peels.
Enjoy! This is one of my very most popular recipes. So much more punch and so much less sugar than the commercial brands. bj @ vineyard picnics to go