Limoncello- Edited

Hello limoncello fans-

I reread this recipe and it seems a little complicated. I edited the recipe a little. I also cut the recipe it in half and its still enough to make 2 bottles. You can use any bottle, even the original vodka bottle as long as its glass.

Please make and enjoy...

Rosemary Limoncello

10 lemons
One bunch rosemary sprig
1 bottle of vodka, Stolichnaya is good, I use Monopolowa from Trader Joe's it a great vodka for the price.
1/2 cups sugar

1. Juice lemons, strain and set aside.

2. Put rosemary in your jar.

2. In a saucepan, bring 1 cup water and 1 cup lemon juice to a boil and add sugar. Cook, stirring, until sugar has dissolved. Let sugar syrup cool to room temperature. Add to jar.

3. Add syrup and remaining vodka to jar, seal container. Let sit in a cool, dark place for about 2 months. I put it on the calendar so I don't forget.

5. Serve chilled or over ice. So good.

Limoncello

	Annabelle Breakey

I need 18 lemons please.

Rosemary Limoncello




18 lemons (Meyer or Eureka; see Notes), washed and dried
One 4-in. rosemary sprig, washed and dried
2 bottles (750 ml. each) 100-proof vodka, such as Stolichnaya or Smirnoff
4 1/2 cups sugar

1. Peel lemons with a sharp vegetable peeler, taking only the zest (top layer) and avoiding any white pith. Put rosemary in a 1-gal. glass or ceramic container with a tight seal. Add zest to jar.

2. Pour 750 ml. vodka over rosemary and zest; seal container. Let sit undisturbed in a cool, dark place for 40 days.

3. In a saucepan, bring 5 cups water to a boil and add sugar. Cook, stirring, until sugar has dissolved. Let sugar syrup cool to room temperature, about 1 hour.

4. Pour syrup and remaining 750 ml. vodka over lemon-vodka mixture, stir, and seal container. Let sit in a cool, dark place for another 40 days.

5. Pour limoncello through cheesecloth into a large spouted pitcher and divide among gift bottles.

Sausage Soup

James Carrier We ate this soup last night for dinner. It was so yummy. I replaced the spinach with the left over collard greens, onions and bacon I had made for dinner. This is a wonderful recipe to build from and add things to. You can replace the meat with different meat, add wild rice instead of pasta and on and on. Italian Sausage and Pasta Soup Notes: You can prepare soup through step 2 up to 1 day ahead, but do not bring mixture to a boil; instead, cool, cover, and chill. To reheat, lift off and discard fat; bring soup to a boil. 2 pounds hot or mild Italian sausages 3 carrots (12 oz. total), peeled and chopped 1 onion (12 oz.), peeled and chopped 4 cloves garlic, peeled and chopped 3 quarts fat-skimmed chicken broth 2 cans (14 1/2 oz. each) diced tomatoes 2 cans (15 oz. each) cannellini (white) beans, rinsed and drained 1 tablespoon dried basil 2 cups dried large shell-shaped pasta 4 quarts spinach leaves (about 12 oz.), rinsed Salt and pepper About 1 cup grated parmesan cheese 1. Squeeze sausages from casings into an 8- to 10-quart pan over high heat and stir often, breaking them apart with a spoon, until browned and crumbly, 8 to 10 minutes. Spoon out and discard all but 1 tablespoon fat from pan. 2. Add carrots, onion, and garlic; stir often until onion is limp, 5 to 7 minutes. Add broth, tomatoes (including juice), beans, and basil and bring to a boil. 3. Add pasta, reduce heat, and simmer, covered, stirring occasionally, until pasta is just tender to bite, about 10 minutes. Skim and discard fat. Stir in spinach and cook just until it is wilted, about 30 seconds. Add salt and pepper to taste. Serve soup from the pan, or pour into a tureen. Offer parmesan cheese to add to taste.

Gewurztraminer Poached Fruits

A neighbor gave us a bunch of figs and I made this. Its a big recipe so be prepared to share or perhaps make it when you are expecting company. Its also very sweet so I would pour it over a very simple vanilla ice cream. It is truly delicious.

*I used triple the amount of figs because that is what I had in season. You can substitute any fruit for what is listed below

Gewurztraminer Poached Fruits

1-1/2 cups dry Gewurztraminer white wine
1/4 cup water
1 cup sugar
2 tsp finely minced lemon zest
1 cinnamon stick
1/2 vanilla bean, split lengthwise (or substitute 1 tsp vanilla extract)
1 large crisp apple, unpeeled, cored and cut into 1-inch chunks
1 large firm pear, unpeeled, cored and cut into 1-inch chunks
6 dried apricot halves, cut in half
1/2 cup dried sour cherries
3 whole dried dark figs cut into quarters
Vanilla ice cream

Instructions
In heavy medium, wide saucepan, combine wine, water, sugar, lemon zest, cinnamon stick and vanilla bean (scrape vanilla bean seeds from inside and add to pan - it's the tiny, tasty, black flecks you want). Bring to rolling boil over high heat. Boil 3 minutes.

Add apple, pear, apricots, cherries and figs and return to low boil. Reduce heat to low and simmer until fresh fruit is just tender, 2 minutes. Remove from heat and let stand 30 minutes.

If serving right away, heat mixture until warm and serve in large shallow soup bowls with small scoop of ice cream in center.

If making in advance, quickly cool mixture and refrigerate until ready to serve. (Can be made 2 days in advance. Reheat before serving until just warm.)

Yield: 4 to 6 servings

Credits
Recipe from: Author unknown

Fried Green Tomatoes

I used this recipe last night. It was so quick and easy. I used Green Zebra Tomatoes from the garden. I also had a few okra from Adriana that I threw in. All were very very good.

Oven Fried Green Tomatoes

3 large green tomatoes

1/2 cup all purpose flour

1/2 cup cornmeal

1/4 cup breadcrumbs (preferably Panko)

1 tsp celery salt

1/4 tsp paprika

1/4 tsp ground pepper

1 egg

1/2 cup buttermilk

Turn on your broiler and place oven rack about 4 inchs away. Grease a baking sheet with cooking spray.
Slice tomatoes into 1/4 inch thick slices.
Whisk together flour, cornmeal, breadcrumbs, and spices. Pour into a flat, shallow dish. Whisk together egg and buttermilk in a small bowl.
Dip tomato slices in egg mixture and then dredge in cornmeal mixture. Lay tomato slices onto baking sheet and spray lightly with vegetable oil.
Bake for 4 minutes, or until lightly browned. Flip and bake an additional 3-4 minutes, until browned.
Serve immediately with ranch dressing or salsa and sour cream.

Recipe from: http://bakingbites.com/2005/08/imbb-18-not-so-fried-green-tomatoes/

Tomato Basil Salad

Thanks to Rachael for the cherry tomatoes.

Recipe:

all the ripe cherry tomatoes that you can harvest
tons of fresh basil from the garden, different varieties are welcome
handful of ciliegine mozzarella cheese, cut in 1/2
sprinkle of salt
1/4 cup good olive oil

mix and enjoy

Swiss Chard Tuna Salad

This recipe was sent to me by Adriana via Farmgirl Fare , I made it sunday. It is really nice. I used fresh dill and sandwich rolls that we picked up at the farmers market. It was lite and a perfect use of all the swiss chard we seem to be growing in Wrigley. I used the golden chard, to me that is the best to eat raw and the stems are tender and crisp.

1/2 cup mayonnaise
1 teaspoon dijon mustard
2 teaspoons balsamic vinegar (I like white balsamic)
1/4 cup chopped kalamata olives (about 10 olives)
2 teaspoons brine from the olives (or more balsamic vinegar)
2 6-ounce cans tuna (oil or water packed), drained
3/4 cups chopped Swiss chard stems
2 to 3 cups chopped Swiss chard leaves
1/4 cup loosely packed chopped fresh parsley, preferably Italian flat leaf
1 cup (or more) chopped scallons
Salt & pepper to taste

Snap Pea Tart

This recipe was sent to me by High Mowing Seeds. It looks yummy. There are tons of peas available at the market right now, I bet any would be good in this.

This tart goes together in no time and is delicious both hot and cold, especially served with a wedge of cornbread and a hearty salad of nuts and roasted vegetables. The ricotta really highlights the fresh flavor of the snap peas. If you don't have shallots on hand, chopped onions or scallions will work.


2 cups sugar snap peas, plus extra for garnish, if desired
1 clove garlic
1 1/4 cups Ricotta cheese
1/4 cup Parmesan cheese
2 shallots, chopped
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/8 tsp nutmeg
2 eggs
Pie crust

Preheat oven to 425F. Put snap peas and garlic in food processor or blender, and process until finely chopped. Add Ricotta, Parmesan cheese, shallots, salt, pepper and nutmeg, and process until just combined. Add eggs, and process until smooth. Pour mixture into crust. Bake 10 minutes; reduce heat to 350F, and bake 25 to 30 minutes more, or until filling has puffed up and set and crust is golden brown. Garnish with steamed sugar snap peas, if desired.

Grilled Artichoke

Grilled Artichokes

Co-op produce used: fresh artichokes

Notes: Garnish with more chopped fresh dill.


6 artichokes (each 3 1/2 in. wide)
2/3 cup balsamic vinegar
1/2 cup coarsely chopped fresh dill
1/3 cup reduced-sodium soy sauce
1/4 cup chopped fresh ginger
1/4 cup chopped garlic
1 tablespoon olive oil

1. Slice artichoke tops off crosswise to remove tips; discard. Pull small leaves from artichokes. With scissors, cut off and discard thorny tips from remaining outer leaves. With a knife, trim fibrous exterior from bottoms and stems.

2. Half-fill an 8- to 10-quart pan with water. Cover and bring to a boil over high heat. Add artichokes, cover, and simmer until bottoms pierce easily, about 20 minutes.

3. Drain artichokes and let stand until cool enough to handle. Cut each one in half lengthwise and scrape out and discard fuzzy center.

4. In a large bowl, combine vinegar, 1/4 cup water, dill, soy, ginger, garlic, and oil. Spoon half of the vinegar sauce into a small bowl.

5. Roll artichokes in large bowl of sauce.

6. Lift artichokes from bowl, draining, then lay them, cut side down, on a barbecue grill over a solid bed of medium coals or a gas grill on medium (you can hold your hand at grill level only 4 to 5 seconds); close lid on gas grill.

7. As artichokes cook, baste every few minutes with sauce from large bowl. Grill until lightly browned on bottom, 5 to 7 minutes. Turn artichokes over and spoon remaining basting sauce into them. Grill until leaf tips are lightly charred, 3 to 4 minutes more.

8. Arrange artichokes on a platter. Break off leaves and cut up bottoms to dunk into the small bowl of sauce.

Fresh Berry Cobbler

Co-op produce used: Lemon Zest

Ingredients

1 cup sugar, divided
1 1/2 tablespoons cornstarch
6 cups fresh berries (raspberries, blueberries, blackberries)
1 1/2 teaspoons grated lemon rind
1 cup all-purpose flour
3/4 cup self-rising yellow cornmeal mix
1/3 cup butter, melted and slightly cooled
1 cup milk
Preparation
1. Combine 1/3 cup sugar and 1 1/2 Tbsp. cornstarch in a small bowl. Combine berries, cornstarch mixture, and lemon rind in a large bowl until well blended; spoon berry mixture into a lightly greased 2-qt. baking dish.

2. Combine flour, cornmeal mix, and remaining 2/3 cup sugar in a medium bowl. Stir in butter and milk until blended. Gently spread batter evenly over berry mixture.

3. Bake at 350° for 40 to 45 minutes or until a wooden pick inserted in center of topping comes out clean. Serve warm.