Sounds good! I seem to recall one of the alcohol ingredients was intimidating. I black out just reading the name. Can’t even remember what it’s called! The vodka suggestions sound good.
Some recipes call for Everclear, which I believe is grain alcohol. I’ve seen it at some chain liquor stores here but I used 100 proof vodka.
Blacked out.
JK. I didn’t know vodkas come in different proofs!
If not limoncello, next up is
And I asked if I could come get more lemons.
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If you do get more, this looks like an interesting use of the peels:
https://www.thekitchn.com/my-sweet-candied-citrus-mut-offering-for-tet-23273108
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My wife made 2 gigantic jugs of limoncello to give out at Christmas. She used mostly standard proof vodka (like 40%-ish) but split a bottle of Everclear between them. She added a vanilla infused simple syrup after about a month of just the lemon peel and booze sitting together, and then let that sit another 3 weeks or so. It’s quite strong, but not as cloying as many of the commercial brands you can snag at the store. Next year I’m going to have her use half Meyers to see how that turns out.
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Thanks all!
Thank you @ElsieDee ; definitely doing that.
Thank you @Midlife , @Ct.ebner84 ; not sure I want jugs of limoncello in my home, but I’m tempted!
I got more lemons, and dropped off tiny samples of curd, Panna Cotta, and preserved lemon.
This time in addition to pruners, I had goggles and those gauntlet gloves up my arm.
There be thorns!
I was rolling under the tree, and away, in and out like a thief in the night! But it was 1:30 P.M. Neighbors walking by. Unimpressed!
Is this a different lemon olive oil cake recipe?
No cornmeal. I like cornmeal in my cake.
Not sure I want such a tempting cake either, but I’m doing at least one.
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Ohhh, to be as blasé as those neighbors walking by of the bounty from your harvest! Those of us who are unable to walk up to a tree and pick a bowl, basket, or bag of lemons or other citrus are truly envious!
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Meyer Lemon Olive Oil Cake.
I used this recipe
And this olive oil
Smells amazing.
Tasted only a few crumbs and not sure how I feel about it yet. It’s good, and it will be eaten, but I’m wondering if it’s underbaked or over syrup-ed.
The glaze seemed too thick for drizzling, but maybe because I stirred rather than sifting the powdered sugar.
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just a few more drops of liquid will thin a spead-able powdered sugar glaze to a drizzle-able one
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Thank you. I did add quite a bit more, then decided to stop, since I usually go a bit too far.
Could there have been that much extra confectioners sugar because I didn’t sift it? Sifting seemed so fiddly.
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It doesn’t look like she expected you to sift the powdered sugar before measuring, so I don’t think that’s it. More likely just the imprecision of measuring by cups.
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More posset porn. Never had or tried this before. What a stupid easy knock-your-socks-off dessert!
v
Another posset recipe.
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Right? So easy!
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I’m going to have to try the posset recipe, but I’m going to try to make just one or two servings. No one else seems that enthusiastic about my citrus experiments.
And, in addition to some embroidered pillowcases, husband’s patients have gifted him with some type of oranges, and what are either pommellos or grapefruits!
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Do peel and enjoy the pomelos and grapefruity things. I often serve ruby grapefruit segments as a starter with avocado or boiled shrimp or alone. And pomelos are a treasure, selling from $3 - 8 a piece here in SF depending on provenance.
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I like Meyer lemons in savory applications most of all. In sweets I find them too sweet and wimpy. So I think they’re fantastic in raw salsas/relishes, such as one with diced fennel and celery, where their acidity is just right. Basically any sauce or dressing that you might make with lemon juice is really nice with whole Meyer lemon flesh. Or as you said, preserved lemons, because their zest is wonderful.
They do make a nice fragrant curd, but for me only if combined with Eureka lemons
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