This Recipes to Rival challenge finally gave me the boost I needed to make the limoncello. Thank you to our lovely hostess, Lauren of Fried Pickles and Ice Cream for choosing an easy peasy recipe for a busy, hot July. It was perfect. I have been wanting to make Limoncello for quite some time. Yeah! I have not tasted it yet as it is not ready but I am looking forward to doing that real soon.
The bruschetta is light and scrumptious. I changed things up just a bit. I made some bruschetta canned tomatoes (recipe below)last season and I wanted to use it on the bread. Then I placed a bit of Fontina on top because I am in love with Fontina (shhhh, don't tell my husband).
4 slices Rustic Bread
2 cups chopped Roma Tomatoes
1 clove Garlic
4 to 8 leaves Basil
Extra Virgin Olive Oil
-Heat grill or grill pan to medium high heat
-Slice THICK pieces of bread
-Place bread on grill until each side has a nice golden color
-Rub garlic on top side of each bread piece
-Pile tomatoes on
-sprinkle one big pinch of salt per piece on top of the tomatoes
-generously drizzle oilve oil on top of tomatoes (about 2 to 3 tablespoons per piece)
-add basil to the top
1 liter grain alcohol (I used Vodka)
5 1/2 cups water
5 large lemons (or 10 small lemons)
2 1/2 cups sugar
-Gently wash lemons in cool water to remove any dirt
-Peel away zest from lemon leaving the pith (the white stuff) behind.
-Put peels in a large sealed jar or container.
-Pour alcohol over peels and place container in a cool place.
-Leave the mixture for 7 days ( or longer as I will do).
-Every day give the container a little swirl (this is not totally necessary but go ahead if you can help yourself).
-After 7 days (or later), strain the alcohol by using a coffee filter.
-Prepare the simple syrup. Bring the water to a boil and add the sugar to dissolve.
-Mix the syrup with the alcohol. DO NOT DO THIS NEAR A FLAME.
-Pour the limoncello into bottles or containers. Let cool completely. Store in the freezer until ready to serve!
* I will be leaving my vodka with the rinds for a bit longer. I think the flavors will come out a bit more if I leave them.
Bruschetta in a Jar
Ball Complete Book of Home Preserving (have I mentioned that this book has become my right hand?)
5 cloves of garlic
1 cup dry white wine
1 cup white wine vinegar
1/2 cup water
2 Tbsp sugar
2 Tbsp dried basil
2 Tbsp dried oregano
2 Tbsp balsamic vinegar
9 cups chopped cored peeled plum tomatoes (about 4 lb or 12 medium)
1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) COMBINE garlic, wine, wine vinegar, water, sugar, basil, oregano and balsamic vinegar. Bring to a full rolling boil over high heat, stirring occasionally. Reduce heat, cover and simmer 5 minutes or until garlic is heated through. Remove from heat.
3.) PACK tomatoes into hot jars leaving 1/2 inch headspace. Ladle hot vinegar mixture over tomatoes leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
4.) PROCESS filled jars in a boiling water canner for 20 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.