I know it has been awhile, but I had a good excuse.
My eldest son (in the middle, in the photo) is currently doing an abroad semester in Sydney so it seemed logical to go and visit. It was a lovely trip, but a crazy amount of travel. We were there for 7 days with two full days of travel on each end. Totally worth it, though.
A week’s holiday was a nice break from American politics, snow and constant coronavirus newscasts.
A good way to make re-entry easier? A lovely little glass of Crema di Limoncello. Limoncello, the sweet, lemon-flavored Italian liqueur, gets a hit of custard that results in a refreshing, creamy, lemony libation.
Here’s to all of you! x
Crema di Limoncello
5 lemons, scrubbed
375 mL 80-proof vodka
1/2 vanilla bean
2 1/2 cups half-and-half
2 cups sugar
1/2 cup water
1. Use a vegetable peeler to remove lemon peel from the lemons.
2. Place lemon peels in a blender with the vodka. Process until the lemon is in very small pieces.
3. Transfer the lemon vodka to an airtight container and let steep for 1 week in a cool dark place.
4. Strain lemon vodka through a cheesecloth-lined strainer set over a medium bowl. Discard solids.
5. Cut vanilla bean in half lengthwise. Scrape out the seeds.
6. In a large saucepan, combine vanilla bean and seeds, half-and-half, sugar and water. Bring to a simmer over medium heat. Simmer, stirring frequently, until sugar is dissolved. Remove from heat then set aside to cool completely.
7. Strain vanilla mixture through a cheesecloth-lined strainer set over a large bowl. Add the infused vodka and whisk to combine.
8. Transfer the crema di limoncello to bottles and refrigerate until cold. (Can be refrigerated for up to 1 year.)
Makes 5 cups
Recipe from Cook’s Illustrated
“One of a Kind”, from California-based duo My Little Hum’s second album, feels like taking in a happy pill through your ears. Catchy and poppy, with an intoxicating retro vibe, it’s perfect for destressing and crema sipping.
‘All they ever need to know
Is you’re one of a kind’