Wednesday, September 9, 2009

A Cook Class All-Star--Limoncello

This week in Titina's Kitchen--a cake from her home island of Capri, flavored with the Island's signature liqueur, Limoncello.

You can find this potent, sweet, ultra-lemony drink in area liquor stores. But if you want the authentic limoncello experience, make your own. The recipe (below) is a cooking class all-star, treasured by Titina's students, many of whom make it annually for holiday gifts.
Limoncello is good for flavoring cakes, and cheese cakes, great in icings, and wonderful mixed with sparkling Italian soda.

In Chef Titina's kitchen at Capri Flavors, a bottle always comes out of the freezer at the end of the class meal.
Servings are tiny, in special imported ceramic cups made just for drinking limoncello. The drink should be sipped slowly and savored along with good conversation at the end of the meal. Taking time to enjoy wonderful food, laughing and lingering at the table is one of the most important lessons in Chef Titina's kitchen.

Here's the rest of Monday Night's Class Menu--followed by Chef Titina's limoncello recipe.

Parma Menu

Crespelle al Formaggio e Prosciutto (Cheese and Ham Crepes)

Aragosta al Balsamico (Lobster in Balsamic Sauce)

Melenzane alla Parmigiana (Eggplant Parmesan)

Torta di Capri al limoncello (Capri Cake with Lemoncello)

Parma Menu DatesMonday: 8/3, 9/7, 10/12, 11/6

Friday: 8/7, 9/11, 10/16, 11/20

Titina's Limoncello

¾ Liter of pure grain alcohol (Everclear)
8 lemons very fresh and a little green
1 ½Liter water
1 cup of sugar

Makes : 2 ¼liter limoncello

In cold running water wash the lemons well. Dry them and peel them very thin, being careful not to peel the white of the lemon. In a glass container big enough for a 2-Liter minimum, pour the alcohol and add to it the lemon peels.
Close the container and keep it in a cool place for 15 days. After the 15 days have elapsed go back to it and add the following mixture: boil in a pot the water and the sugar and let it boil for 10 minutes. This mixture must be left to cool.
Once cool, add the sugar/water to the container together with the lemon peels and the alcohol that have marinated. Close the container and let it stay for another 3 or 4 days after which remove the lemon peels and pour the liquid in bottles ready for drinking.
I prefer to keep it in a freezer and to drink it ice cold. It is a nice digestive and ends the dinner with a beautiful taste.

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