Tag Archives: Citrus

Lemon Curd

http://twocooksonepot.com Lemon Curd

This lemon curd has just the right amount of tart citrus flavor, and is sweet but not too sweet. It’s also very easy to make.

I used to only make lemon curd when I was going to bake a lemon meringue pie, or a lemon tart, but I eventually learned the error of my ways. This is amazing on toast and (I’m a little embarrassed to admit) pretty fantastic straight out of the jar. Continue reading

Homemade Limoncello

Homemade Limoncello http://twocooksonepot.comThis homemade limoncello is an easy to make, classic Italian aperitif.

I am sure many of you have seen the movie, Under the Tuscan Sun. Well it so happens to be one of my favorite movies and I watch it at least once a year. It fulfills my travel whims: food, architecture, friends, really all my loves in one movie. It stars Diane Lane and she is superb in this. If you have not seen it I encourage you to check it out.

Well about half way through the movie she falls in love with a handsome gentleman from Italy. He takes her to meet his family for dinner and at the end of the meal they bring out some homemade Limoncello that his family makes every year. This drink looked wonderful! On a side note I dream of traveling to Italy some day, for some reason I have always been drawn to Italy! Anyone else feel the same?

Well following the first viewing and being a curious sort I researched limoncello, thinking what is this wonderful little aperitif, I must try this! Where have you been all my life? It sounded amazing and it covered an important food group, fruit. Right? So then I looked at several recipes to find the perfect one and it turns out they are all pretty much the same. Three simple ingredients…lemons, clear liquor, and sugar.

I made it and it was wonderful and a nice finish to a spicy Italian dish I might add.

Here goes:

5 ripe lemons, get ones with no green. Organic is best as you’ll use the outer skin and we don’t want pesticides in our Limoncello. Oh NO!
375 ml Ever Clear

Wash the lemon well. Using a potato peeler peel the thinnest outer part of the skin, you don’t want any white as it will turn bitter.

Place your peels in the Ever Clear and place in a dark, cool spot such as a pantry or closet for 45 days until peels are colorless. Shake occasionally.

After 45 days:
1 cup sugar
22 oz. water
Combine in a sauce pan and bring to a simmer, stir to dissolve; set aside to cool.

Strain the lemon peels from the Ever Clear and discard peel or see below*. In a large bottle of your choice pour the Ever Clear and sugar solution in together. Place back in the pantry or dark cool closet for 30 days. If the appearance is cloudy you may want to run it through a coffee filter. It’s ready after 30 days.

*I gave these as gifts one year and in the case of the lemon peels rather than toss I rolled them in sugar to garnish desserts. I usually don’t care for sweet wine, tea or other drinks but I make an exception here.



Salt Dome Baked Fish

walking the beach http://twocooksonepot.com

The Gulf of Mexico restores us. Normally our minds are on a hundred different things, and as soon as our feet hit the beach we calm down and live in the moment, only aware of the sea gulls squawking and the tide moving in and out as we scour the sand below us for treasures washed up from distant shores. Walking on the beach in relative solitude ironically makes me feel more connected to everyone, maybe because the warm gulf waters connect to the rest of the world in some fashion. Continue reading

Lime Tartlets | Better Than Key Lime Pie

Lime Tartlets.www.twocooksonepot.com

At least I think so. I’ve made the classic Key Lime Pie recipe a few times, but the sweetened condensed milk masked the flavor of the lime so much that I could barely tell what I was eating. Sure, it was dessert, and that’s always nice in my book, but I wanted more. Continue reading