Coconut Lemon Scones with Lavender Option

Ahhh scones... the epitome of afternoon tea.  I carry vivid memories of my very first tender biscuit (some 30 years ago!) served with traditional clotted cream and a side of homemade apricot jam whilst visiting the South of England - Devon to be exact.  And while I'm not sure I've ever tasted another scone that actually lives up to this memory, I haven't stopped trying.

On occasion we used to bake scones with traditional butter and cream, but when my son (dairy-free) requested a lemon version we used a coconut milk substitute and we haven't looked back at heavy cream since.

Light and tender, these scones bake to a lovely bite on the outside with a tender, almost creamy inside - when a light hand is used in kneading.

The coconut milk lends a richness and boosts the flavors all around, and the lemon icing brings a bright finish to the whole thing.

Another scone stuck in my memory found its way to me far, far away from the green hillsides of England, but rather in a Farmer's Market on the Hawaiian Island of Oahu.  The flavor of the day listed lavender and I almost walked right on by.  But curiosity got the best of me and I purchased one for brunch.  Hesitant, as lavender has always been a candle scent in my world, my husband and I shared the scone and quickly wished we had purchased two.

Today, a new lavender plant in my back yard, brought temptation to recreate the Hawaiian Lavender version along with our sunny lemon.  And fresh lavender turned this scone into another great success.  While it's not seeming to be a hit with everyone who tries, those who do enjoy the flavors of lavender will enjoy the lavender/lemon combo of this dairy-free recipe.

So whether you prefer a brilliantly bright lemon scone on its own, or lemon with a hint of lavender, you can start making new scone memories right here and right now.

Wishing you love and laughter my friends, enjoy!

Mary's Favorite Summer Pasta Salad with Grilled Vegetables, Lemon and Basil

You think you are prepared for the phone call.  In fact you may have even hoped for it.  But when the phone rings unexpectedly and the caller identifies as the hospice nurse caring for your Mother-in-law your heart plummets with fear.  Then when she says, "The time is near..." you know you aren't as prepared as you had thought.

My husband's mother, Mary, took us on an amazing journey these past four years as she entered a continuing care home after a fall broke her pelvis.  Suffering through the break brought her advancing dementia to the surface, and psychosis soon followed.

Born in June of 1936, Mary grew up in New York and graduated from the University of Rochester with a degree in nursing.  There she met her husband and the two spent the next 60 years together as they married and had two sons.

Mary's Sunset - July 15, 2015

A woman with amazing strength, she suffered from bi-polar disease her entire life.  But it wasn't until these last few years that my husband learned how much it truly affected her.  Holding everything together as she raised her boys, the kids never knew how much Mom was suffering.  Her husband helped her through the rough times and she remained a strong presence while leading the kids into adulthood.

Age though, has a way of catching up to us, and Mary's disease evolved after her broken bones.  Dementia and psychosis are truly horrific and break the hearts of those watching a loved one live through it.  Witnessing a loved one live through fear, confusion, anger, and complete despair can be one of life's most difficult experiences.

But with love and compassion, we along with a team of nurses, caretakers, doctors and finally members of hospice, helped her as best we could through her journey.  And the strength shown by this woman amazed us all.  She fought through in the early days and had moments of clarity with her family.  The joy on her face as her son entered her room is a memory I will carry forever.

As she slipped further into the darkness her team told us it was time for hospice.  They gave her 6-12 weeks and we set to planning for the end.  However that was some 18 months ago!  Mary simply wasn't ready to end her days, and she kept us on our toes for the next year and a half.  Nurses have commented that the strength she carried was like nothing they've seen before.

While many of her days were very dark, she was surrounded by love and had moments of joy along the way.  We've enjoyed stories from some of the nurses relating that she loved Nacho Friday.  Apparently she let it be known that she preferred a massage before the Nachos, and arriving to dinner very relaxed she promptly asked for a beer to celebrate the nachos.  Becoming even more relaxed the nurses showed us a photo they had taken after she had had the massage, nachos and then the beer when she returned to her room in her wheelchair and asked for cucumbers to cover her eyes so she could complete her relaxation.

As difficult and scattered as Mary's life journey may have been, she left this world last Thursday amazingly peaceful.  Surrounded by loved ones, we spent four days after receiving that dreaded hospice nurse phone call at her side.  She had moments of awareness and my son had the opportunity to say goodbye and we could see in her eyes that she was there, if only for a few moments.  But then she slipped into a coma.

The nurses said they thought she could still hear us and we talked to her and chatted amongst ourselves with reminiscences and current life events.

Then on Thursday as most of her loved ones surrounded, her breathing began to slow.  We continued talking to her and telling her how hou much she was loved and her husband and my son held her tight as she took a final sigh.  The noise in her head that she had complained about her entire life finally ceased... and she was at peace.

Mary Elizabeth McGinn Kelly  June 23, 1936 - July 15, 2015

While I only knew Mary in the later years of her life, the incredible strength she carried with her didn't always follow when it came to food.  Someone with an incredible sweet tooth, she's been known to clear half a plate of cinnamon rolls without really realizing it and then laughing as she apologized for polishing off the treats!  But something I always made for her was this salad.

Filled with veggies and the tang of lemon, she said it was the fresh basil that set her tastebuds alive and asking for more.  And as such, I always doubled the recipe when I knew she was coming.

Rest easy sweet Mary.  This salad will always be served in your memory... the extra basil is for you.

Lemony Kale Salad with Goji Berries, Farro and Pistachio

If you had told me a year ago I'd be making myself a salad of mostly kale I would have bet you were wrong.  And I would have lost.

Way behind the kale bandwagon, I've finally found a love for this somewhat tough leafy green.  Or in my case, purple.

A farmer's market find of this beautifully ruffled, purple kale has me positively hooked.  We started adding it to our morning blended juice, then it found its way sprinkled into salads, and now it's evolved into a salad all on its own.

Lemon blossoms setting for next season's fruit!

Dressed with lemons from Dad's tree, a splash of white balsamic vinegar and a touch of avocado oil, the salad balances with chopped cucumber, sweet goji berries that plump resting in the dressing, and about a cup of farro - another new find.

Originating in the Fertile Crescent (a crescent-shaped region containing the comparatively moist and fertile land of otherwise arid and semi-arid Western Asia, the Nile Valley and Nile Delta of northeast Africa, it was also near Asia Minor or known as Anatolia - from Wikipedia), Farro has been found in the ancient tombs of Egyptian Kings and is said to have fed the Roman Legions.  Italian's have used the grain as an valued ingredient for centuries, and farro is now gaining popularity in the US.

My reading on farro has actually left me a little confused as to exactly what it is and how to cook it and I often times have difficulty finding it in the store, but the 10-minute version found at my local Trader Joe's has made easy work and has brought a nice, al-dente grain to my salad.

So, with spring greens (or purples) appearing at the farmer's markets, don't forget to pick up a bunch (or two) of kale.  It's what's for lunch.

Double Blueberry Muffins with Lemon Sugar Glaze

I don't know about you, but I'm fully enjoying every single minute of summer and I'm in no way ready to move towards the dreaded "Back to School" season.  Unfortunately the calendar and I are pushing and pulling, but as we move day by day the calendar appears to be winning.

1st Day of August Instagram

Friends on Facebook and Instagram have been sending streams of posts about the first days of school, but I'm thanking my lucky stars we still have 28 days.  That's some 672 hours, and I'm going to enjoy every last one of them.

For example, breakfast today occurred after waking to birds instead of a blaring alarm, a morning walk along the beach, and muffins.  Double Blueberry Muffins that is.  And while the muffins on their own were a pure delight, it was the lemony glaze that set them a step above.

Filled with our favorite Blueberry Chia Jam, these muffins bring a double dose of antioxidants, and now that I think about it, they just might work nicely in a lunch box.  If one had a need for a lunch box, that is.  Luckily, we don't.  Yet.

Lemony Orzo with Grilled Summer Squash... a Guest Post

Don't you just love a wedding??  Admittedly, I haven't been to one in years and years...  I'm sort of in that in between stage where all my friends are already married and my kids are too young yet.  But did you know that Raven of RavieNomNoms is getting married??  As with any bride-to-be, she's sorta busy with wedding plans (and cake tasting!) and we've stepped in on her blog today to give her a little more planning time.

Earlier this week I mentioned one of the benefits of food blogging is the friends I've made across the globe, and Raven is actually one of my very first blog friends from way back in the Foodbuzz days (oh, how I miss Foodbuzz!).  And not only is she a blogger, but she's a dancer!  Liv and I have watched her videos and one day we hope to see her dance in person.

So won't you take a moment to pop over to RavieNomNoms to give Raven a little congratulations?  We're sharing this fabulous Lemony Orzo Salad with her today and we are so thankful she is part of our blogoverse.

Raven and Patrick

 

California Greek Salad

Crystal clear waters giving way to white sandy beaches, vibrant colors filling my lens and our Captain and Master Chef, Iakis, grilling on the back of his 20 metre boat...  Such are the memories I took with me from our day on the Nautilus as we cruised the shores of Corfu, Greece (Click here for a recap of our day in Corfu).

With traditional Greek treats including Saganaki, stuffed baby squid, homemade wine and a simple Greek Salad I've never forgotten, the food of Greece has stuck with me years later.  While the ambiance may have enhanced our day, Iakis put together a feast I can never hope to recreate in my own kitchen.

Corfu, Greece - 2012

However, the simple Greek Salad he served has become a favorite and finds its way to my table often.  Adding avocado for a California twist, this salad goes together in mere minutes and brings bright, fresh flavors to your table.

I've not thought to post it in the past as it's something I just toss together, but over the last few weeks I've had friends and my mom request a formal recipe for this fabulous Greek creation.  Fresh ingredients can make or break the salad, but beyond that you can adjust the ingredient measurements to suit your taste.  Love cucumber?  Add a little extra.  Not an onion fan?  Leave it out all together!

As we enter this spring season our markets are beginning to bring fresh produce and this salad just might become a regular in your kitchen too.

Lemon and Kale Ice

Lately, I'm all about lemons.  Apparently, my beloved flavor enhancer also packs a health benefit punch seeming to make it somewhat of a superstar.

As far back as Ancient Egypt, people have been juicing lemons to boost immunity, fight infection, aid digestion and cleanse the liver.  The Egyptians actually used the lemon's ability to flush toxins from the body as a protection against poison, but side benefits include potential wrinkle reduction (due to Vitamin C and antioxidants), mood enhancement and fresher breath.

Lemons, with their high doses of pectin fiber, can also create a more "full" feeling, hence, perhaps aiding in weight loss.  Containing significant amounts of potassium, calcium, folate, thiamin, niacin, vitamin B6, phosphorus, magnesium and copper, my little flavor enhancer really is doing me good.

With lemon water a part of my daily morning routine, choosing the Cleansing Lemon Kale Ice from Cheeky's menu last week while in Palm Springs (a MUST visit if you are in town) was a tempting decision, but the kale ingredient held me back.  However, Dance Dad Pablo (we were in town for the girl's National Dance Competition), ordered the concoction and when his first sip brought forth gushing reviews, the rest of the table soon followed in kind.

Sweet, clean, citrusy, and filled with health benefits, this Lemon Kale Ice went down easily on our 118º day.  With promises from the server that this drink could be easily made at home, I carefully copied the ingredients and promptly played with the proportions when we got home.

Sweetened with pure maple syrup, this drink boasts a rich flavor along with the clean brightness of the lemon.  Not really a kale fan, I admit to concern as to what the green would add, but other than color I didn't detect any "green" flavors and simply smiled at the added nutrients.

While I may not be protecting myself from Egyptian Poison, I'll take every other lemon benefit mentioned.  But in reality?  It's all about the flavor.  Bright and pure, lemon is my happy way to start the day.

Coconut Avocado Frozen Yogurt

We meet under the cover of darkness.  At the agreed upon time he arrives, dimming his headlights as he slides his car easily next to mine - always backing in, never front first.  My heart races ever so slightly with anticipation as I step from my car casually checking over my shoulder looking for the others.  After a quick hug in greeting he asks, "You're sure you want that many?" to which I respond without hesitation, "Yes... Absolutely yes.".

Taking my favorite reuseable bag from the back seat, I make my way to the back of his car and he opens the lift to reveal the goods.  A gasp escapes me as I take in the bounty.

At this moment LeRoy arrives with his bag quickly followed by Todd.  We all share the excitement as Pablo pulls buckets from the back and tells us to take as much as we'd like.  And we do.  Probably more than we need, but I know my neighbors will be happy.

Some  perfectly ripe, others set to be ready in 3-5 days, I gather the beautiful green orbs as LeRoy and Todd do the same.  All the while Pablo takes handful after handful and passes them out to other moms in the parking lot.

Over the years, I don't think I've ever been so thankful for a friend's job.  You see, Pablo works in an area of Temecula, CA that has access to my obsession... the beautiful and healthy California avocado.  Allowed to gather the ones he finds on the ground, the recent Santa Ana winds have dropped an abundance that would end up going to waste, and hence, Pablo has been keeping all of us Dance Moms and Dads happy with the extra fruits of his labor as we meet for dance pick-up on Thursday nights.

With my avocado bowl overflowing, I've searched high and low for avocado recipes and have been enjoying avocados in more ways than I ever knew possible.  Today's special concoction?  A delightful Coconut Avocado Frozen Yogurt.

Pale green in color, the exceptionally creamy - yet low in fat - dessert uses low-fat coconut milk as a base in combination with my favorite, tart Greek yogurt and two perfectly ripe avos.  The citrus zest of limes and lemons brings a bright burst of flavor making this dessert a tropical treat.  Not exceptionally sweet, this froyo may not be a favorite with the kids, but it did the trick for me.

Here's hoping those winds keep blowing.

Strawberries and Cream Crepes - A Food Photography Challenge

Every once in a while one needs to "call in sick" just because.  Because... well, how can you enjoy a sick day if you are really sick?  And, with schedules crazy as they are, sometimes a day off is just what the doctor ordered.

Liv will be starting high school next year and we all know how the attendance record tightens up with the more intense pre-college workload.  As such, I'm savoring these last few months of middle school with my girl where taking an occasional day off hasn't been an issue in her straight A grade record.

After waking to the sun instead of the alarm, Liv and I sauntered down to the kitchen which at this later wakeup time glowed with morning sunlight.  Asking her where her breakfast desires led her she immediately exclaimed, "Crepes!"

Since discovering crepes a few years ago Liv has learned to swirl crepe batter into ever so thin, perfectly cooked crepes which she occasionally whips up on her own as an after school treat.  And with this month's Inspired Plate Food Photography and Styling Challenge prompt of "Breakfast" looming on the horizon, crepes became my subject of choice.

Choosing between our old faithful vanilla crepe batter and a new Giada chocolate version became too much for our sleepy minds making the decision of both the perfect choice.  Alton Brown taught us years ago to pulse the crepe batter in a blender and then allow it to rest for about an hour for easier to handle crepes, and we've been following his advice ever since.  Tried and true, you can't go wrong with his recipe and process.

Giada's recipe didn't recommend resting the batter, but we gave it a good half hour anyway as we've been so please with Alton's advice.  Adding 1/4 cup of cocoa powder gave the crepes that extraordinary chocolate look, and these beauties cooked up just as nicely as the others.

Filling them, though, is where Liv's and my opinions differed slightly.  With strawberry season is in full swing here in San Diego, the sweet, perfectly ripe, organic berries in the fridge seemed the perfect choice, and what better than a luscious, lemon-laced creamy base for those sweet berries?  Served on either the chocolate or the vanilla crepes, the combination proved almost heavenly, and indeed, the perfect cure for our "sick" day.

While Liv enjoyed the Strawberries and Cream, she had ideas of her own, which usually tend to directly oppose mine.  Thinking the berries added just a touch of healthiness to the low in fat and protein enhanced crepes (they contain eggs) I didn't feel guilty for the breakfast splurge.  Liv, however, felt no need for health with her Powdered Sugar Sprinkle version that she lovingly created as my back was turned.  Making me proud that she thought to shoot her version with the already set up set, I returned from a quick dog walk to find a powdery plate with the remnants of rainbow sprinkles sitting in the middle of my set.

Whichever version you choose, Breakfast Crepes are sure to chase away any lingering blues.  For more incredible "Breakfast" Photography, please make your way through our Inspired Plate blog circle.  First up,  Jayme Franklin, a Bay Area Food Photographer with her beautiful breakfast photos.

Lemon Cornmeal Olive Oil Cake

While I've been told often that I should be morally against the 5 furlough days our local school district is imposing on our schools this year, I'm secretly loving these extra days off.  Sprinkled throughout the year, these extra days seem to come at the time when we most need them, and to be honest, I'm quietly celebrating each and every one of them.

My son, a junior in high school, is working harder this year than I ever did even when in college.   With A/P English, Honors Chem and Spanish along with the rest of his classes and after school activities, his days last long into the night.  I've this year given up waiting for him to go to sleep before closing my own eyes as there is no way I could live on the little amount of sleep that he gets.  He's discovered espresso, not for the flavor, but as the caffeine stimulant that helps his mind stay clear just a little longer, and he's ever so welcoming of Saturday mornings where he sleeps till noon and often heads back to bed hours earlier than during the week.

With Valentine's Day, 2013, being one of those beloved furlough days, we embarked on this President's Day weekend with 5 days of no school.  Heavenly extra hours are being spent resting the kid's tired bodies, and I enjoyed waking to the sun actually being over the horizon instead of just beginning to erase the night.

As my boy rested his weary head, Liv and I puttered around the kitchen and she proclaimed the moment perfect for baking.  Our tree laden with at least 50 perfect lemons, something sweet and tart seemed to fit the bill, and a quick recipe search into my mounds of saved recipes found a Lemon Cornmeal Cake by Abby Dodge.  Liv turned her nose up at the sound of the cornmeal, but I told her if she didn't like it we would try something else.  Having found Abby's name attached to at least 4 of the recipes I've used in the last few weeks, I had no doubt that this one would be a winner just like all of the rest.

I first "met" Abby when I made her 4 ingredient Nutella Brownies and have been loving her recipes ever since (our last being those fabulous Peanut Butter Sandwich Cookies we made for Super Bowl).  Taking those Nutella treats to one of Liv's dance events, my baking status rose by leaps and bounds as the girls devoured the little bites in mere minutes.  Since then I've noticed that many of the recipes that catch my eye in magazines such as Fine Cooking or various online websites often have the same name, Abby Dodge, attached to the byline.

Olive Oil Tasting - Puglia, Italy

Sending Liv out to pick fresh lemon, I set to pulling out the pantry ingredients, and in no time our Lemon Cake was mixed, poured into the round cake tin and headed for the oven.  The only change we made to the recipe was the substitution of my precious Citrus Olive Oil that I carried back from our trip to Italy last summer.

Purchased at the olive field itself, our visit to the family owned business gave us an inside look at the production of this liquid gold.  Deep in the boot of Italy in the Puglia region, this little farm dates back to 1917 and the oil became a must have when I heard the word "organic".  Add to that the tasting we participated in, Liv and my son were the two to insist on the citrus flavor ending up in our suitcase.

Having saved the oil for just such a recipe, we swapped out Abby's butter ingredient for our precious oil and sat back to wait for the finished product.  Mixing together a tangy, lemony glaze, Liv enjoyed creating the perfect drizzle and I have to admit that we didn't wait for the cake to cool before slicing ourselves a taste.  With eyes the size of the giant lemons from our tree, Liv immediately proclaimed this cake "utterly divine", and she completely forgot that she had questioned the addition of the cornmeal.

Sweet, tangy and with a perfect crumb, I'd suggest making two of these cakes as one just doesn't seem to last very long...

Grilled Greek Chicken and Zucchini Skewers

I feel loved.  While my Mother's Day was beautiful indeed, it was the next day, my own personal Mommy's Mother's Day, that was even more special.

Our actual Mother's Day was extraordinarily busy as usual... up early with the pups, prepping dinner, heading out to visit Liv Life's MIL in assisted living who was unable to join us at our house for the first time this year, then heading home to spend the evening with my family, my parents and my FIL.  Dinner had to be cooked, the salad prepped, table set and drinks poured.  Mom eased the evening by bringing dessert, but we did have dishes, and lots of 'em to clean.  Soon though, we were settled into a rousing gave of UNO which had us all in stitches as my FIL continually passed a "draw 4" wild card to my dad whose hand was filled to the brim with cards.

Laughing, the evening passed all too quickly, but was enjoyed by all.  One of those spectacularly fun times that won't ever be forgotten.  But by the end of the day I was tired and fell quickly into bed.

My own special day!

Monday morning came in the blink of an eye and had me back out the door driving my son to school and making a quick stop at the gym.  Liv, home with her dad on an infrequent day off of her school, called me at the gym wondering when I was going to be home.  I didn't think much of the call, and told her 8:25.

As summer is approaching at the pace of a supersonic fighter jet, I pushed myself through a few extra sets while finishing up my workout and hit the road just a bit late.  Little did I know, my extra 10 minutes had Liv worrying up a storm as she had planned a special morning for me.

Walking in the door I was greeted first my the squealing with excitement pups, then by a smiling girl holding a sign proclaiming this day as "Mommy's Mother's Day".  My own special day, she explained, as I had had somewhat of a busy Mother's Day the day before.

Fresh from Dad's garden!

Greeted with a bone crushing hug, I was then led to the table where she had prepared a protein-rich breakfast of an egg white omelette with sauteed veggies and a scoop of my favorite Greek Quinoa Salad (she knows I'm trying to get back into some sort of swim suit shape).  A frosty glass of OJ waited right alongside my perfect temperature coffee (I like it cooled), and a sprig of the sweet pea bouquet my dad had thoughtfully brought me the night before garnished the side of my place mat.

Feeling loved indeed, I settled down to my breakfast, and we all reminisced about the prior evening... how fun it had been, how much we missed having my husband's mom with us, how good those Greek Chicken Skewers had been, and how thankful we were that we had some left over for lunch.

Inspired by Cooking Light, the Greek Chicken Skewers infused with lemon, did indeed transport us to the balmy shores of Greece.  Flavored with oregano and garlic and served with our new favorite Greek Quinoa Salad, the skewers cooked quickly on the grill and made for a tasty and fairly easy dinner for this mom to whip together on her busy Mother's Day.

California Quinoa Greek Salad

Adding the word "California" to a recipe title somehow brings avocado to my mind, and after my recent visit to the California Avocado Country, just about all of my recipes are being California-ized.

Take, for example, the simple Greek Salad.  Last year while in Italy, Greek Salads seemed to be on nearly every Roman menu.  Hence, lunches and dinners frequently included varying versions of the lemony goodness as my fondness grew with each variation.  However, none of these traditional salads  included avocado.  None of the traditional salads included quinoa either, another somewhat California addition.

With both ingredients, avocado and quinoa, on hand this afternoon, they soon combined with a lemon from my tree, a can of garbanzo beans (chickpeas), red onion and a splash of olive oil for a delightful light lunch.  Protein-rich, the lunch is helping me work on my swimsuit figure which will need to be ready in about a month and a half as we head to Liv's National Competitions in sultry Las Vegas.

Flavorful and healthy, I found myself heartily enjoying my new creation as I contemplated heading to the gym before school pickup.  I was however, able to convince myself that I enjoyed my meal just long enough to not allow enough time for the gym too.  I guess I'll work on that area tomorrow...

Pot 'O Gold Lemon Limoncello Gelatin Shots (Cubes)

I've never been much of a shot girl, well, unless you count the occasional shot of tequila to ward off an aching head after an extreme day of dance (some of Liv's competition days have been known to reach into the 15+ hour figures...).  Years ago though, our social group welcomed my good friend Annie into its folds, and our gatherings were forever changed.

Arriving with a platter of multi colored cups filled with vodka-laced jello shots, the party always started when Annie arrived.  Unfortunately for us, Annie and her family have since moved to Colorado, where I'm sure the lives of her new friends have also change forever for the better while ours will always have a little piece missing.

With Annie's absence, I gave my own try at the jello shot realizing that these little bites of fun are seriously simple to put together, make a pretty splash of color on a plate, and are usually well received.

Research for our St. Patrick's Day event led to jelly shot recipes featuring ingredients including Sour Apple Schnapps and Lime Green Jell-O flavored with Irish Whiskey.  Another shot entitled the "Car Bomb", added Guinness Stout, Irish Whiskey AND Bailey's Irish Cream to packages of unflavored gelatine along with a touch of sugar for balance.  Perhaps it's the lack of Irish blood running through my veins, but I don't really see myself as a Car Bomb girl.

Hence, I moved my own direction, away from green and whiskey, and towards this light, lemony version of our prior success, the Margarita Lime Shot.  Using my husband's homemade Limoncello, we added fresh lemon juice from dad's lemon tree, a dose of sugar, a little water and two packets of our new friend, Knox Original Unflavored Gelatin.

With my plate of bright yellow cubes headed out the door, I mentioned that I didn't feel very St. Patrick's flavored when Liv once again came to my rescue.  It must have been the Irish blood her father passed down to her, but she smiled and said, "Mom, these must be Pot of Gold Cubes left by the leprechauns!"

Thanks Liv...

Limoncello Dreams (our favorite limoncello recipes)... Inspired by Limonoro in Sorrento

Sorrento, living a dream...

Nothing beats a frosty glass of homemade Limoncello.  Except... perhaps a glass of creamy Limoncello served by the maker in Sorrento.

Sorrento, October 2011

Sorrento, with its stunning vistas, bustling Piazzas, quintessential Italian window box lined streets, and lemons at every corner is a true Limoncello mecca.  Small bottles of the brilliant yellow liquid sold in adorable, must have little bottles line many of the tourist store fronts, but it was in the Limonoro shop located on Via San Cesareo, in Sorrento, where we thought we had died and gone to heaven.

With lemon aromas drifting through the front door one can not help but to step inside where one is greeted with an even headier aroma of lemon.  A smiling Italian man wanders over with a bottle of Lemon Cream (Limoncello with cream) and offers a sample.  Thinking, "Well... I don't really care for creamy drinks, but ok, I'll give it a shot", I accept the small sample and sniff before taking a sip.  While the nose was wonderful, the taste was out of this world!  Smooth and bright with lemon flavors, I was immediately sold as was my husband.

Limonoro Limoncello... how do you pick just one??

Luggage restrictions being a slight problem (I admit that it may have been me who had already done a bit too much shopping at this point in our Italian voyage...) we chose a few small bottles of the addictive Lemon Cream while picking up bars of Limoncello infused chocolates (why didn't I get more?), Lemon infused olive oil, frosted "Made in Sorrento" Limoncello glasses and other assorted souvenirs.

Though cracking the Lemon Cream bottle was sorely tempting as we returned to our ship, we thankfully resisted temptation and brought our precious bottle home.  Making a wonderful Thanksgiving treat, the chilled bottle was served at dessert for our holiday meal having everyone, including my "I don't like anything with alcohol" Mom asking for a smidge more and having all of us head to bed with dreams of Sorrento as visions of lemons swirled in our heads. 

Sufficiently inspired and sufficiently supplied with a grocery bag filled with lemons from my dad's tree, my husband was up early two days ago with peeler in hand.  Some 25 lemons peeled and placed in our Limoncello jar, he had vodka pour over the peels in no time and our own version of Limoncello is currently steeping in the pantry and will be ready for holiday gift giving and baking.

Lemon Peels steeping in Vodka

Within less than 24 hours the vodka already had a brilliant yellow hue and the wonderful bright aroma of lemon.  While my husband's recipe stays fairly constant, the steeping time is open for discussion.  Our original Limoncello post from March of this year has his directions somewhat vague to "allow the mixture to rest for several weeks".

Here is where you can easily adjust the recipe time to suit yourself and your time constraints, we have seen recipes with "resting" times from as short as 5 days stretching to the "several weeks" that my husband uses.  I believe that most of the flavor and oils will be released from the lemon peels within the first 8 - 10 days and the lemon infused vodka will ready to be turned into the tempting Limoncello we love.

Limoncello is a wonderful homemade holiday gift and can be packaged in cute little Limoncello Bottles which can be found at World Market and Crate and Barrel.  Package a small bottle with a bag of homemade Limoncello Biscotti or a tasty, bursting with flavor Limoncello Lemon Cake and you are assured gushed over gift giving status.

Mr Liv Life's Limoncello Recipe

Limoncello Lemon Cake

Limoncello Biscotti

Limoncello Lemon Cheesecake Squares

And while we didn't use Limoncello in the following recipes, Lemons are indeed the star and I'm thinking a dash of Limoncello wouldn't hurt a bit:

Lemon Lime Gelato

Tuscan Lemon Muffins (bonus poem by Liv!)

Glazed Lemon Buttermilk Cake

White Bean Salad with Lemon Vinagrette

Lemon Drop Jell-O Shots

Join us for the next stop on our itinerary, Taormina...