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Cookie Limoncello – from Cookie Cooks
Limoncello, the delicious after-dinner digestif, is really easy to make. In Italy we can buy 95% alcohol specifically to make liqueurs, but this isn’t an option in the UK so just use the strongest vodka you can find. We use our own, unwaxed lemons. As always, sterilise your clean jars and bottles by putting them in the dishwasher for a cycle or by giving them 10 minutes in the oven at 180°C. This makes a lovely Christmas present.
Makes 2 litres
Firstly, remove the zest from the lemons with a sharp knife, taking care not to include the bitter white pith. Drop the zest into the sterilised storage jar, then pour over the alcohol, seal and place in a cupboard. If you remember, you can shake it gently every few days. I never do. It will be ready in about three weeks, but longer is fine.
Once your lemon zest has steeped, make the syrup. Put the sugar and water in a pan over a medium heat and bring just to the boil, but don’t let it brown at all. It will thicken up to syrup with a few minutes of simmering. Once thickened, leave the syrup to cool.
Strain the alcohol using a sieve, and add it to the syrup. Decant the mixture into sterilised bottles and it’s ready. Once you have made your own, you’ll never buy it again.
Walnut Pesto – from Cookie Cooks
With their wonderful, almost meaty flavour, walnuts are my favourite nut. I truly think they go well with everything. We have some really productive trees in Italy, and if Domenico hasn’t stripped them to make his walnut liqueur, then I get the kids to collect them all.
Serves 6–8
In a food processor, grind the walnuts, Parmesan and garlic to a paste. Add the olive oil and put the mixture into a jar, with a thin layer of oil over the top if you’re keeping the pesto for later.
If you’re eating it there and then, mix the ricotta into the pesto until it’s evenly distributed. This is great with gnocchi, or stirred into a plain risotto.
Lemon Curd – from The Parlour Cafe Cookbook
Amazing with our meringues, also good added to granola and yoghurt, spread on a warm scone or simply eaten on its own with a spoon…
Ingredients
Whisk the egg yolks and sugar together in a bowl until completely combined and foamy, then add the butter, lemon juice and zest. Set the bowl over a pan with about an inch of simmering water in it and stir continuously until the mixture thickens. This takes a bit of time, but don’t try to rush it and turn the temperature up too high or your curd will end up scrambling – not a good look.
Once it’s good and thick, pour into a sterilised jar and keep in the fridge.
Buy The Parlour Cafe Cookbook by Gillian Veal here.