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Tag Archives: limoncello

CHAMPAGNE LIMONCELLO COCKTAIL and LIMONCELLO COLLINS

03 Friday Apr 2015

Posted by Ceri Wilkin in Cocktails, Recipes

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celebration, champagne, club soda, Easter, gin, lemon, limoncello, mint

The beautiful pastel yellow of these Limoncello cocktails, make them the superlative sip to accompany an Easter meal.

CHAMPAGNE LIMONCELLO COCKTAIL

champagne limoncello cocktail

1 lemon rind strip

1 tablespoon Limoncello

1/2 teaspoon lemon juice

champagne

Roll up lemon rind strip, place in champagne flute. Add Limoncello and lemon juice and top with champagne.

Enjoy!

Recipe adapted from My Recipes

www.myrecipes.com/recipe/champagne-limoncello-cocktails

LIMONCELLO COLLINS

limoncello collins

16 ounces Limoncello

12 ounces gin

8 ounces fresh lemon juice

8 slices of lemon

ice

16 ounces chilled club soda

8 mint sprigs

In a pitcher, combine the Limoncello, gin and lemon juice. Cover and refrigerate until chilled, at least 2 hours. Press a lemon slice against the inside of each of 8 glasses. Add ice to the glasses. Stir in the Limoncello mixture and pour it into the glasses. Stir 2 ounces of club soda into each drink and garnish with a mint sprig.

Enjoy!

Recipe adapted from Food and Wine

www.foodandwine.com/…/limoncello-collins-cocktails-200…

 

SALAD WITH PEACHES AND BOURBON VINAIGRETTE and ROASTED ARCTIC CHAR WITH ORANGE LENTIL SALAD and LEMON TIRAMISU

04 Wednesday Sep 2013

Posted by Ceri Wilkin in Dessert, Entertaining, Fish, Salad

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arctic char, bourbon vinaigrette, lemon, lentil, limoncello, orange, peaches, tiramisu

We love to welcome people to our home for Dinner Parties. Putting the guests and the menu together is a great pleasure, and I enjoy it even more when connections are made, conversation is flowing, and everyone has a wonderful time. 
I am learning to keep the menu simple so I can spend time with my family instead of cooking the entire day, and to choose recipes that can be made in advance, so I can spend time with my guests while they are here, instead of being in the kitchen.
My house is never perfect, and I usually set the table the same way – for speed and convenience, but the food and mix of people is always different, and always interesting.
This is one menu I put together for a casual dinner with friends. We started with a simple Saba Champagne Cocktail and cheese board, then sat at the table to enjoy a leisurely fun filled evening of wonderful conversation and conviviality.

SALAD WITH PEACHES AND BOURBON VINAIGRETTE

1 1/2 cups pecan pieces
2 tablespoons of butter, melted
3 tablespoons brown sugar
1/8 teaspoon ground red pepper
6 bacon slices, cooked and chopped
4 cups greens
4 peaches, sliced
4 ounces of Gorgonzola cheese, crumbled
Bourbon Vinaigrette

Heat oven to 350F.
Toss pecans in butter. Stir together brown sugar and red pepper in a bowl, add pecans, tossing to coat. Spread pecans in a single layer in a lightly greased foil lined shallow pan.
Bake 10 to 12 minutes or until lightly browned, toasted and fragrant. Remove from oven and toss pecans with chopped bacon. Cool in pan on a wire rack for 20 minutes, separate pecans with a fork.
Combine lettuce, peaches and pecan mixture in a bowl. Top with the crumbled cheese and serve with Bourbon Vinaigrette.
BOURBON VINAIGRETTE
Whisk together 1/3 cup apple cider vinegar, 1 tablespoon brown sugar, 4 tablespoons of bourbon, 2 teaspoons of Dijon mustard, 3/4 teaspoon of salt and 1/2 teaspoon freshly ground black pepper.
Add 1/4 to a 1/3 cup canola oil in a slow steady stream, whisking constantly until smooth.
Enjoy!

Recipe adapted from Southern Living, April 2012
www.southernliving.com/food/‎

ROASTED ARCTIC CHAR WITH ORANGE LENTIL SALAD


1/4 cup fresh orange juice
1 teaspoon finely grated orange zest
5 teaspoons olive oil, divided
1 tablespoon balsamic vinegar
3/4 teaspoon salt, divided
1/2 teaspoon Dijon mustard
1/2 teaspoon freshly ground black pepper, divided
3 cups lentils, cooked
1/4 cup chopped mint
2 tablespoons finely chopped red onion
4 arctic char fillets

Heat oven to 400F.
In a bowl, whisk orange juice and zest, 4 teaspoons of oil, vinegar, 1/2 teaspoon salt, mustard and 1/4 teaspoon pepper.
Gently stir in lentils, chopped mint and onion. Arrange fillets on a foil lined baking sheet. Brush with remaining oil and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Roast until fish is opaque and just cooked through, about 10 minutes. Spoon lentil salad onto plates, top with fish.
Enjoy!

LEMON TIRAMISU

10 lemons
5 eggs, separated
1 1/2 cups sugar, divided use
1/2 cup limoncello
1 cup water
2 (8 ounce) containers of mascarpone, at room temperature
40 lady fingers

Zest and juice the lemons to make 2 tablespoons of zest and 1 1/4 cups of juice, set both aside.
Create a double boiler using a medium pot and a stainless steel or glass bowl. Pour just enough water in the pot so that the water is just below the bottom of the bowl when the bowl is set on the rim of the pot. The water should not touch the bowl.
Heat the water in the pot to a steady simmer. In the bowl, beat the egg yolks with 1/4 cup of the limoncello until well blended. Set the bowl over the simmering water and whisk constantly, frequently scraping the whisk around the sides and bottom of the bowl, until the egg mixture expands and heats into a frothy sponge, at least 5 minutes.
When the mixture has thickened enough to form a ribbon when it drops on the surface, take the bowl off the double boiler pan and let it cool.
Meanwhile in a small saucepan, combine the lemon juice, 1 cup water and 1 cup of the sugar. Bring to a boil, stirring to dissolve the sugar, and cook for 5 minutes. Remove from heat and let cool completely.
In another large bowl, stir the mascarpone with a wooden spoon to soften it, then drop in the grated lemon zest and beat until light and creamy.
In a separate bowl, using an electric mixer, beat the egg whites with the remaining 1/4 cup sugar until the mixture can form moderately firm peaks.
When the cooked egg yolk mixture (zabaglione) is cooled, scrape about a third of it over the mascarpone, and fold it in with a large rubber spatula. Fold in the rest in two or three additions. Now fold in the whipped egg whites in several additions, until the limoncello-mascarpone cream is light and evenly blended.
Pour syrup in the bottom of individual serving dishes, to the depth of 1/4 inch. Arrange a single layer of ladyfingers over the top of the syrup, then divide half of the limoncello-mascarpone cream onto the ladyfingers and smooth it. Top with a second layer of ladyfingers. Drizzle just enough of the cooled syrup over the lady fingers to moisten them. Top lady fingers with the remaining limoncello-mascarpone cream, spreading the mixture evenly.
Cover and refrigerate at least 6 hours.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, April 2012
www.arkansasonline.com/news/features/food/‎

HONEY JASMINE LEMONADE

16 Friday Aug 2013

Posted by Ceri Wilkin in Cocktails

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gin, honey, jasmine, lemonade, limoncello

I first made this cocktail for a fabulous friends fabulous party around Christmas time. She invited everyone to bring a cocktail and the accompanying recipe, she put out little bites and small sampler cups, and it was such a great blend of personalities, drinks, people and food.
The tea, honey and fresh juices seemed like the perfect combination to ward off the end of winter illness, but I have found it is also an excellent mix for the summer sense of well being.

HONEY JASMINE LEMONADE

1/4 cup honey
1/4 cup hot water
3 cups freshly brewed jasmine tea
1 cup gin
3/4 cup Limoncello
3/4 cup fresh lemon juice
1/2 cup fresh orange juice

Stir honey and water in a bowl until honey dissolves. Combine honey mixture, jasmine tea, gin, Limoncello, and juices in a large pitcher and stir to blend.
Serve over ice.
Enjoy!

Recipe adapted from Bon Appetit
www.bonappetit.com/recipes‎

CHAMCELLO

26 Friday Apr 2013

Posted by Ceri Wilkin in Cocktails

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chambord, chamcello, cranberry juice, limoncello

My husband was out late earlier this week, he had a rezoning meeting and a committee meeting following his regular work day. I had just brushed my teeth and climbed into bed with my book when he walked through the door, but we hadn’t had a chance to connect all day, so I threw on a dressing gown and met him in the kitchen for a cocktail and a catch up.
I was in the mood for something with a shot of chambord, and looking up recipes super quick, I came across a variation of this Chamcello. We didn’t have the exact ingredients called for, but we had some fun substitutions – I thought the lemony flavor of the limoncello would complement the raspberry flavored chambord.

CHAMCELLO

1 ounce chambord
1 ounce limoncello
1 ounce cranberry juice

shake all ingredients together over ice, pour into a martini glass.
Enjoy!

RED VELVET BROWNIES and LIMONCELLO ROLL

20 Thursday Dec 2012

Posted by Ceri Wilkin in Dessert

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brownies, cream cheese frosting, limoncello, red velvet, roll

When I remember my favorite things, it usually always involves people and food – I love any occasion where wonderful friends – familiar or as yet undiscovered – gather, and food is consumed.
A dear friend invited us for dinner and I offered to bring dessert. I wanted something that would please the kids and indulge the adults, and liked the contrast of the chocolate and lemon. Although my Limoncello Roll didn’t so much elegantly roll as flop, it still tasted lovely.

RED VELVET BROWNIES

4 ounces of chocolate, chopped
3/4 cup butter
2 cups of sugar
4 eggs
1 1/2 cups flour
1 (1 ounce) bottle of red food coloring
1 1/2 teaspoons baking powder
1 teaspoon vanilla extract
1/8 teaspoon salt

Heat oven to 350F.
Line bottom and sides of a 9 inch pan with foil, lightly grease the foil.
Microwave chocolate and butter in a large microwave safe bowl, 1 1/2 to 2 minutes or until melted and smooth.
Whisk in sugar. Add eggs, one at a time, whisking just until blended after each addition. Gently stir in flour, food coloring, baking powder, vanilla extract and salt. Pour mixture into prepared pan.
Bake for 45 minutes, or until a wooden pick inserted in the center comes out with a few moist crumbs. Cool completely on a wire rack.
Lift brownies from pan, using foil sides as handles, gently remove foil. Spread cream cheese frosting on top of brownies and cut into squares.

CREAM CHEESE FROSTING

1 (8 ounce) package of cream cheese, softened
3 tablespoons butter, softened
1 1/2 cups powdered sugar
1/8 teaspoon salt
1 teaspoon vanilla extract

Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add powdered sugar and salt, beating until blended. Stir in vanilla.
Enjoy!

Recipe adapted from Southern Living, December 2010
www.southernliving.com › Food › Recipes

LIMONCELLO ROLL

5 eggs
pinch of salt
3/4 cup sugar
1/2 teaspoon vanilla extract
8 tablespoons flour
1 1/2 teaspoons baking powder
40 grams of butter, melted
2 to 3 tablespoons sugar
1 1/4 cups cream
1 cup lemon curd
2 tablespoons limoncello

Heat oven to 190C.
Grease and line a 35cm by 26cm baking dish.
Beat eggs until frothy. Add salt, sugar and vanilla and beat until thick and pale. Sift over combined flour and baking powder, add butter and fold in gently. Pour into dish and bake 10 to 12 minutes or until puffed. Turn out on to baking paper sprinkled with sugar. Cool before spreading with half the lemon curd.
Whip cream, add limoncello and remaining curd and mix until firm. Spread over sponge leaving a border on one long side. Tuck over and roll up sponge from the other side. Chill 2 to 3 hours before slicing.
Enjoy!

Recipe adapted from New Zealand House and Garden
www.nzhouseandgarden.co.nz/entertaining.asp

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About Ceri

Hello, I’m Ceri.

Thank you for visiting Recipe Doodle!

I am a wife, mother and recipe follower. For years, I have tackled one new recipe a day. Some are fabulous, some most definitely are not!

I am originally from New Zealand (posts about NZ here), and I have spent my life surrounded by passionate foodies. My husband owns pizzerias...

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