LIMONCELLO

15-17 large lemons (preferably organic)
1 bottle of 100 proof Vodka
1 bottle of Everclear
4-6 cups granulated sugar
5-6 cups water

METHOD

BASIC STEPS: iNFUSE---> BOIL---> INFUSE

1. Scrub the lemons with soap and a vegetable brush to remove any wax or pesticides. Remove the zest from the lemons using a vegetable peeler (the serrated one works great). Take care not to include any of the bitter white pith.

2. Place the lemon zest in a large (around a 1 gallon bottle or jar). Pour the first bottle of vodka over the zest, cover loosely and set in a cool, dark place to steep for 30-40 days (Note: I usually only do this for 10 days to two weeks), shaking occasionally.

3. Mix the sugar and water in a large saucepan and bring to a boil. Let boil until the syrup starts to thicken 10-15 minutes (DO NOT STIR). Let cool completely. Then add the lemon zest/Vodka mixture, along with the bottle of Everclear to the syrup mixture. Mix well and let set another 30-40 days.

4. Strain, pour into decorative bottles and store in the freezer.
5. Serve on a hot summer day over crushed ice.

VARIATIONS:

* Mix with tonic water, champagne or Prosecco for a refreshing cocktail
* Serve over strawberries or ice cream for an adult dessert
* Arancello: substitute orange zest for the lemon zest

NOTES:

After zesting the lemons, you can squeeze the lemon juice and reserve for other uses; freeze into cubes for lemonade, etc.

Adjust the sugar and water to your desired taste.

When I make it, I store the original lemon zest & alcohol in a large jar for two weeks, shaking it once a day to agitate the lemon peel. On the 14th day, boil the water and sugar I have a different recipe that says bring the water to a boil in the large saucepan. Then add the sugar and remove from the heat, stirring until it is dissolved. Cover and let cool to room temperature. Then place a colander on top of the saucepan and strain the lemon zest/alcohol into the sugar syrup. Discard the lemon peel. Stir to combine the liquids, about 1 minute. Transfer back to the jar and store for 3 weeks in a cool, dark place, shaking to agitate the liquid twice a day.

After the three weeks, it is ready to be transferred to whatever bottles you are using. It should be kept in the freezer and served directly from the freezer.

RISOTTO CON FUNGI

1/4 cup EVOO
1 garlic clove - peeled, leave whole
3/4 lb fresh button mushrooms - cleaned and sliced
1/2 cup fresh minced Italian parsley
1/4 cup real unsalted butter
1/2 onion, thinly sliced
1-1/2 cups Arborio Rice
4 cups Chicken Broth
1/2 cup white wine
1 cup grated Parmesan cheese
salt and pepper to taste

In large chicken fryer skillet, heat oil and whole garlic clove. Add sliced mushrooms and parsley. Season with salt and pepper. Cook over medium heat about 5 minutes. Remove the mushrooms with a slotted spoon to s small bowl and set aside, discarding the garlic clove.

In same skillet, heat butter, add onion slices and cook till soft, but still white. Add uncooked rice and cook over medium heat till opaque, about 2 minutes, stirring constantly.

Add chicken broth 1/4 cup at a time, adding more when it is absorbed, stirring constantly to prevent scorching. After all the chicken broth has been added, add the wine.

When rice is creamy and almost cooked, add back the mushrooms. If ore liquid is needed, add more broth 2 TBsp. at a time. Stir in the grated Parmesan cheese and serve hot.

NOTES:

This recipe takes about 30 minutes of time adding the broth, cooking and stirring

Pour all the chicken broth into a saucepan and keep heated on a low flame. It goes faster if your broth is already heated. If I don't have homemade stock or broth on hand, I use the Pacific Natural Chicken Broth that comes in a box because it doesn't have MSG in it as most of the canned ones do. Also, one box equals the right amount for the recipe.

You may use any kind of mushrooms you prefer and I almost always use more than the recipe calls for.

I also use more grated Parmesan cheese than the recipe calls for. It's just a matter of how you like it.

POPPY SEED BREAD

3 cups all-purpose flour
2 cups sugar
3 eggs
1-1/2 teaspoons baking powder
1-1/2 teaspoons salt
1-1/2 Tablespoons Poppy Seeds
1-1/2 cups milk
3/4 cup vegetable oil
1-1/2 teaspoons vanilla extract
1-1/2 teaspoons almond extract
1-1/2 teaspoons butter flavoring
Orange Glaze

Combine first 11 ingredients in a large bowl; beat 2 minutes at medium speed of electric mixer. Spoon batter into 2 greased and floured 8x4x3 inch loaf pans; bake at 350 for 1 hour, or until a wooden pick inserted in center comes out clean. Cool loaves in pans for 10 minutes; remove from pans, and cool completely on wire racks. Drizzle bread with Orange Glaze. YIELD: 2 loaves

ORANGE GLAZE:

1 cup sifted powdered sugar
2 Tablespoons orange juice
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon butter flavoring

Combine all ingredients, mixing well. Yield: about 1/2 cup.

From: 1983 Southern Living Annual Recipes - Carol Craighead, Newport News, VA.

My Note: For Lemon Poppy Seed Bread, substitute lemon extract for the almond extract in both the bread and the glaze.