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Padraic 
Special Collaborator 
Honorary Collaborator Joined: February 16 2006 Location: Pennsylvania Status: Offline Points: 31169 |
 Posted: December 13 2007 at 19:56 |
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Same here, though I guess I always technically make scrambled eggs, not fried.
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Jim Garten
Special Collaborator
Retired Admin & Razor Guru Joined: February 02 2004 Location: South England Status: Offline Points: 14693 |
Posted: December 14 2007 at 03:35 |
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And how many ex-vegetarians have that story, eh? 
Jeez Rach - piles of home made mince pies, home made butter with scones & home made jam... You guys have got to invite Vicky and I for dinner one time... ...I just can't guarantee we'd ever leave! 
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Jon Lord 1941 - 2012 |
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Dean
Special Collaborator
Retired Admin and Amateur Layabout Joined: May 13 2007 Location: Europe Status: Offline Points: 37575 |
Posted: December 14 2007 at 05:52 |
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Prompted by a Grey Room post by Man Erg, here is a nice festive Limoncello recipe that I have sucessfully used in a number of occasions.
Homemade Limoncello (after James Martin)...
700ml/1 pint 5fl oz fruit alcohol, 40-80 per cent proof, or vodka - the stronger the better as it helps remove the lemon oil from the zest.
200g/7oz caster sugar 8 unwaxed lemons, zest and juice - if you cannot get unwaxed, the wax can be removed with hot water and kitchen-paper. I remove the zest with a potato peeler instead of a zester or grater as it is easier to remove from the mixture later. 1. Pour a little of the alcohol into a pan, add the sugar and heat gently, stirring occasionally, until the sugar has dissolved.
2. Remove from the heat and add the lemon juice and zest. Stir in the remaining alcohol and allow to cool. Pour into a clean bottle, then place into the fridge or freezer to chill thoroughly in screw-top bottles. This will keep for weeks. ...it's not creme di limoncello - for that you need to add cream or milk to the recipe - the tricky part is not letting the cream curdle...
to the above ingredients add 1 litre of milk & cream and a split vanilla pod.
1. Zest the lemons (don't get any of the white pith as this is very bitter) and add to the alcohol. Leave to infuse for 2 to 15 days - the longer the better.
2. Heat milk/cream combination in a pan with the vanilla and sugar until bubbles form around the edge of the pan and then reduce the heat (don't let it boil) stir for 30 mins until the sugar has dissolved. Remove the vanilla pod allow the liquid to cool in the fridge.
3. Sieve the lemon peel from the alcohol and add the lemon-flavoured alcohol to the cold milk mixture, stir well. Put into bottles and chill in the fridge or freezer.
Because of the milk this does not keep as well, but once opened it is soon drunk (as are you
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Man Erg
Special Collaborator
Honorary Collaborator Joined: August 26 2004 Location: Isle of Lucy Status: Offline Points: 7456 |
Posted: December 14 2007 at 06:03 |
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^^^
Thanks Dean.You're a star 
Edited by Man Erg - December 14 2007 at 06:09 |
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Do 'The Stanley' otherwise I'll thrash you with some rhubarb. |
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Dean
Special Collaborator
Retired Admin and Amateur Layabout Joined: May 13 2007 Location: Europe Status: Offline Points: 37575 |
Posted: December 14 2007 at 06:07 |
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^ just a lucky coincidence - I was planning on making a batch this afternoon in time for the holidays. I've a recipe for Irish Creme (a la Baileys) somewhere...
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Jim Garten
Special Collaborator
Retired Admin & Razor Guru Joined: February 02 2004 Location: South England Status: Offline Points: 14693 |
Posted: December 14 2007 at 07:44 |
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Sounds fab! I am going to have to try this one... |
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Jon Lord 1941 - 2012 |
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Angelo
Special Collaborator
Honorary Collaborator / Retired Admin Joined: May 07 2006 Location: Italy Status: Offline Points: 13244 |
Posted: December 16 2007 at 10:04 |
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Printing - right now. And post that other one some time Dean!
Did Rachel finish her new-years-menu already? |
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ISKC Rock Radio
I stopped blogging and reviewing - so won't be handling requests. Promo's for ariplay can be sent to [email protected] |
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Angelo
Special Collaborator
Honorary Collaborator / Retired Admin Joined: May 07 2006 Location: Italy Status: Offline Points: 13244 |
Posted: December 16 2007 at 10:05 |
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Can I come along? |
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ISKC Rock Radio
I stopped blogging and reviewing - so won't be handling requests. Promo's for ariplay can be sent to [email protected] |
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Raff
Special Collaborator
Honorary Collaborator Joined: July 29 2005 Location: None Status: Offline Points: 24439 |
Posted: December 16 2007 at 10:18 |
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Great recipe, Dean!
 I rarely drink alcohol (though I love good wine), but Limoncello is something I never refuse if offered some. Here we would try to find Amalfi lemons, which are the variety normally used to make Limoncello in Italy. I don't think we would use vodka though, since we can find pure alcohol (very strong!) in supermarkets. Lots of people do use it for making various kinds of liqueurs, or to preserve fresh fruit. Should any of you be interested in recipes, I think I have quite a few here at home.
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Angelo
Special Collaborator
Honorary Collaborator / Retired Admin Joined: May 07 2006 Location: Italy Status: Offline Points: 13244 |
Posted: December 16 2007 at 10:35 |
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Yes please, Raf....
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ISKC Rock Radio
I stopped blogging and reviewing - so won't be handling requests. Promo's for ariplay can be sent to [email protected] |
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Jim Garten
Special Collaborator
Retired Admin & Razor Guru Joined: February 02 2004 Location: South England Status: Offline Points: 14693 |
Posted: December 17 2007 at 07:15 |
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Now that could only have come from an Italian!
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Jon Lord 1941 - 2012 |
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Raff
Special Collaborator
Honorary Collaborator Joined: July 29 2005 Location: None Status: Offline Points: 24439 |
Posted: December 17 2007 at 07:31 |
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That's very true, Jim - though Italy does have an alcohol problem, the average Italian's drinking habits are very much about quality, not quantity. And the fact of being able to find good wine at reasonable prices does indeed help.
BTW, I promised some recipes for homemade liqueurs, and here's one for coffee lovers... HOMEMADE COFFEE LIQUEUR 600 gr. caster sugar 200 gr. finely ground coffee (possibly freshly ground) 1/2 litre of 90% proof alcohol (or whatever you call it...) Prepare a syrup with 300 gr. sugar and 200 gr. water (boil for a couple of minutes until) the sugar has melted), then pour over the coffee in an airtight jar. Close the jar tightly and leave the mixture to rest for 24 hours. Then pour the alcohol over everything, and leave it for 10 days in a cool, dark place. At the end of the 10 days, dissolve the rest of the sugar in 200 gr. cold water, and add to the liqueur mixture. Let it rest for 48 hours, then pour it through a fine-mesh sieve into a bottle. Keep in a cool place before use. |
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Man Erg
Special Collaborator
Honorary Collaborator Joined: August 26 2004 Location: Isle of Lucy Status: Offline Points: 7456 |
Posted: December 24 2007 at 08:00 |
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I have just made two ginger and apple cakes for Boxing Day.
These are to go with the cheese board. The cheeses that I bought were from the British Cheese Shop in Covent Garden,London. The cheeses that will go best with the cake include a Pantysgawn Farm, Welsh Black Mountain goats cheese which is fairly mild so that it doesn't coflict with the flavour of the cake.The other cheese that will also accompany the cake is a strong,mature but fruity Cheddar. Merry Christmas to each and everyone. Edited by Man Erg - December 25 2007 at 03:14 |
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Do 'The Stanley' otherwise I'll thrash you with some rhubarb. |
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Dean
Special Collaborator
Retired Admin and Amateur Layabout Joined: May 13 2007 Location: Europe Status: Offline Points: 37575 |
Posted: December 24 2007 at 08:52 |
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Just wizzed-up some smoked salmon paté for tomorrows starter.
I pack of smoked salmon trimmings (125gm), 1 pack of cream cheese (Philadelphia) and/or Mascarpone (200gm total), juice of ½ lemon, 2 tbsp double-cream, pinch of dill or chives, ground black pepper. Dump everything in a blender and wizz until smooth. Spoon into ramekins and store in the fridge - serve with toast.
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Slartibartfast
Collaborator 
Honorary Collaborator / In Memoriam Joined: April 29 2006 Location: Atlantais Status: Offline Points: 29630 |
Posted: December 26 2007 at 06:15 |
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This is probably more appropriate for the just for fun section, courtesy of bartcop.com:
Cuervo Christmas CookiesBy Bart
uervo Christmas Cookies
By Larry Derry Barry
1 cup of water 1 tsp baking soda 1 cup of sugar 1 tsp salt 1 cup of brown sugar Lemon juice 4 large eggs 1 cup nuts 2 cups of dried fruit 1 bottle Jose Cuervo Tequila
Sample the Cuervo to check quality.
Take a large bowl, check the Cuervo again to be sure it is of the highest quality, pour one shot and drink.
Turn on the electric mixer. Beat one cup of butter in a large fluffy bowl. Add one teaspoon of sugar. Beat again. At this point it’s best to make sure the Cuervo is still OK, try another shot just in case.
Turn off the mixer. Break 2 eggs and add to the bowl and chuck in the cup of dried fruit. Pick the frigging fruit off the damn floor. Now mix the turner.
If the fried fruit gets stuck in the beaters, get it out with a screwscriver. Check Cuervo again to check for alcohol poisoning. Next, sift two cups of salt, into it. Check the Cuervo sludge.
Now shift the lemon juice and strain your nuts. Add one table. Add a spoon of sugar (or not if you don’t like it too much). Whenever you can find. Grease the oven and bake a cake.
Turn the cake tin around around. Don’t fall in the oven. Forget to beat off the turner. New, threw the bowl throw a window, finish the Cuervo and then curse God for robbing you of your taste buds. |
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Released date are often when it it impacted you but recorded dates are when it really happened...
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Slartibartfast
Collaborator
Honorary Collaborator / In Memoriam Joined: April 29 2006 Location: Atlantais Status: Offline Points: 29630 |
Posted: December 26 2007 at 19:34 |
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I was flipping through a Burpee catalog that my wife just got in the mail and what did I find? An heirloom tomato called a Black Krim.
 (aka Chef Matt's Black Krim) Which of course made me think of a certain band I really like.Has anyone here had one of them and how do they taste? According to the Wiki that variety was first cultivated in the Crimean peninsula in Ukraine... Edited by Slartibartfast - December 26 2007 at 19:37 |
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Released date are often when it it impacted you but recorded dates are when it really happened...
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Angelo
Special Collaborator
Honorary Collaborator / Retired Admin Joined: May 07 2006 Location: Italy Status: Offline Points: 13244 |
Posted: December 28 2007 at 08:09 |
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Hey there - almost forgot to post this. Our Christmas menu:
Figs à la Yannick: fresh figs, cut open cross wise with a splash of honey-lemon dressing right in the middle, wrapped in parma ham and served with a bit of mozarella Flying Deer: a simple soup of game bouillon with spring onions Yellow Mitella: pork shoulder marinated in apricot juice, white wine and garlic for 24 hours, then roasted in the oven. Served with mash of potatoes and celery, and cooked winter vegetables (carrot, celery and Brussels sprouts) Bavarian Stew: a goulash of veal, with onions and fresh cream, served with rice and green peas (Apple compôte as a side dish) Home made tiramisu with a splash of Contreau (orange liquor) Main course served with a nice 2005 tempranillo wine from Catalunya.... Now - what did other people have? |
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ISKC Rock Radio
I stopped blogging and reviewing - so won't be handling requests. Promo's for ariplay can be sent to [email protected] |
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Raff
Special Collaborator
Honorary Collaborator Joined: July 29 2005 Location: None Status: Offline Points: 24439 |
Posted: December 28 2007 at 09:15 |
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Here we had a lovely Xmas lunch, combining different traditions. We started with a salad made with different greens (radicchio, romaine, arugula, baby spinach and probably other stuff), pears, candied pecan pieces and crumbled blue cheese, tossed with a honey-mustard-balsamic vinegar dressing. Then we had baked ham glazed with orange marmalade and horseradish, and sweet potato puree baked with a pecan-brown sugar topping. Our dessert was a rather spectacular trifle made with mascarpone cream, strawberries and raspberries over sherry-soaked pound cake. We drank a rather nice sparkling rose wine from California throughout the meal.
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Padraic
Special Collaborator
Honorary Collaborator Joined: February 16 2006 Location: Pennsylvania Status: Offline Points: 31169 |
Posted: December 28 2007 at 09:29 |
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Simple yet delicious stuff - Prime rib, mashed potatoes, green beans, carrots - washed down with a nice Italian red. My aunt made a trifle for dessert which was awesome!
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Angelo
Special Collaborator
Honorary Collaborator / Retired Admin Joined: May 07 2006 Location: Italy Status: Offline Points: 13244 |
Posted: December 28 2007 at 09:43 |
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Wow - that's all good ideas as well.
Shame on me: as a second choice for desert we had "Gwendolyn's chocolate covered profiteroles".... |
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ISKC Rock Radio
I stopped blogging and reviewing - so won't be handling requests. Promo's for ariplay can be sent to [email protected] |
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