Comments on: Gadget Day: Serrated peeler (recipe: Limoncello)

By: Kitchen Gadget Girl

Kitchen Gadget Girl — Tue, 13 Jan 2009 06:00:46 +0000

I will bring you one next time I stop by – but you have to keep in the freezer, it is best served ice cold

By: Patriciaj

Patriciaj — Tue, 13 Jan 2009 05:55:59 +0000

I could use a bottle of that in my desk drawer. Especially when the photo tool goes awry.

By: Kitchen Gadget Girl

Kitchen Gadget Girl — Mon, 12 Jan 2009 21:48:46 +0000

humm, interesting. I am willing to give the microplane zester a try for this (since I love that gadget!) however, I am not seeing how it would actually be faster. And I find that when I zest a whole lemon/lime, the sucker starts getting slippery and I cannot hold onto it as well. I have cut myself a couple times with my microplaner.

Next time I put together a batch of Limoncello, I will give it a try, although I am somewhat doubtful!

Cheers,

By: Ben

Ben — Mon, 12 Jan 2009 18:30:32 +0000

I agree on this gadget, I use a microplane zester for this task and I think it has no equal. You can get all the zest, zero pith, and cut the time of the task in half versus a vegetable peeler. Bens last blog post..Commercial Limoncello Reviews

By: Kitchen Gadget Girl

Kitchen Gadget Girl — Thu, 08 Jan 2009 18:48:10 +0000

ok, this begs the question – how do you make Kahlua?

Glad you visited Carolee!

By: Carolee

Carolee — Thu, 08 Jan 2009 17:03:10 +0000

Fantastic! I whipped up a huge batch of “Kahlua” for holiday gifts this year and it was well received. It’s only January and I already have my gift idea for ’09! Thanks!

By: Kitchen Gadget Girl

Kitchen Gadget Girl — Wed, 07 Jan 2009 23:15:01 +0000

so, here is the interesting things about lemons and me. To me, lemons scream summer. But they are ripe in the winter. And because it is served ice cold, I feel as though my limoncello needs to be balanced for summer consumption, when it is hot enough to appreciate a really cold drink. As it is, the batch I put up Jan 1 won’t be ready until late March. However, warmer spices might work fine then – I wonder how gingerroot or star anise would be? Next batch!

By: Kitchen Gadget Girl

Kitchen Gadget Girl — Wed, 07 Jan 2009 23:12:22 +0000

mixing the Everclear and vodka seems to be a good match. It is heavily alcoholic, I will give you that. But this combo of lemons and sugar water tempers the whole thing.

Rosemary was a suggestion from Sunset, and since it grows like a weed in our yard, was easy to implement. Mint and black pepper would be interesting too.

Thanks for the reco on the bottles from Container Store – I had trouble finding good ones the first time out.

Cheers,

By: Nate

Nate — Wed, 07 Jan 2009 22:20:05 +0000

I wonder how well it would go with cloves or allspice.

By: Sean

Sean — Wed, 07 Jan 2009 17:21:13 +0000

Whoo! That’s some high-octane stuff. I use Everclear and mix it down with simple syrup; ideally it brings the proof back down to about 80, still high enough to keep from freezing solid. I love that you added rosemary — I’ve been meaning to dabble with adding flavors to my limoncello; mint and black pepper are the top of my list. And those bottles are adorable! I’ve been getting cute swing-top flasks from Container Store.