Popular Post abcdefg Posted December 13, 2017 at 09:40 AM Popular Post Report Share Posted December 13, 2017 at 09:40 AM Limoncello is native to the citrus growing region along southern Italy's Amalfi Coast, but it can be home made in Kunming as well. We have an abundance of fresh, full-flavored citrus, especially in the cooler months of the year. If silk and porcelain and tea could make their way west centuries ago, no reason why the caravan cannot now head back to the east. Home made limoncello has always been the best kind, with a taste more fruity and fresh than commercial brands. It is traditionally enjoyed as a post-prandial digestif, served cold in a small glass right after eating. It is also loved as an aperitif, before the meal. Or it can be turned into a tall drink with club soda or tonic water. It is sunny and bursting with fresh lemon/citrus flavor. Let me show you how I make it. Buy a couple of bottles of trusty and potent Red Star Er Guo Tou 红星二锅头, which is known and maybe loved/maybe hated by every Old China Hand worth his salt. This notorious 白酒 is 52% alcohol, making it over 100 proof. One of the beauties of this recipe is that it is a way of "taming the dragon" -- transforming this fiery "rocket fuel" Er Guo Tou even beyond the palatable, actually turning it into a beverage which is smooth and enjoyable. This is the famous grain neutral spirit that is sold in every hole in the wall lunch stand in "unit dose" sized bottles. You regularly see hard hat guys knocking it back with their noodles. A 500 ml bottle of this powerful concoction costs the princely sum of 13 Yuan and 50 Mao. I used a bottle and a half, about 750 ml, just because of the size of my containers. The Er Guo Tou distillery produces some other whiskey that is more refined and lower proof. Don't need it; this original wild potion does just fine at a price which cannot be beat, only pennies more pricey than Coca Cola. Buy four to six nice firm lemons, preferably from the market where they haven't been sprayed with wax to extend their shelf life (as is common in the US.) Oranges are prime just now and I bought five of those along with my five lemons. Limoncello can easily be modified by using part tangerines or grapefruit. I've experimented with youzi 柚子 (pomelo) and the small green limes 青柠蒙 that are so popular here. Both have very thin skin, making them difficult to use. But mixing lemon with another citrus fruit makes the resulting liqueur have a less aggressive character; sort of rounds it out. Scrub them well with a vegetable brush and sharpen your best paring knife. The goal is to deftly remove the yellow zest with very, very little of the bitter white pith underneath. I used a ceramic-blade peeler and the paring knife. It takes some time to do this right. One can alternatively use a micro-plane grater, but it will make the finished product slightly cloudy. Do the same with the oranges. Just like the lemons in the picture above, you can see the full thickness peel on the left, the white pith sliced away with careful scalpel strokes, leaving the finished peel on the right. I pull a chair up to the table, set it all out on a cutting board, put in earphones with some Bach or Beethoven, and take my time. Let my mind go blank into that semi-meditative 刀法 zone. (daofa = knife skills) As you work, drop the finished peels into a big wide-mouth jar that contains your alcohol. Screw the lid on tight. If the fit is not snug, put a piece of Saran wrap 保鲜膜 over the top before sealing. To backtrack a moment, Er Guo Tou is really not the only way to go. Everclear plain grain alcohol would do, but I've never seen it for sale in China. Similarly, vodka is ok, but you need the 100 proof kind, which is nearly impossible to find. You want a high alcohol content because it acts as a solvent and puts the aromatic elements of the fruit into solution. Set this jar up on a shelf for at least a week. Every day or two agitate it gently. Some schools of though call for leaving it like that for a month or more. A week is as long as I've personally been able to delay. Maybe resting it longer would make it a hundred times better, but I will probably never know. After a week, it is time to make it sweet. This is done with a Chinese version of simple syrup. Bing tang, Chinese rock sugar, 冰糖 adds an element of smoothness that works with the Er Guo Tou like the two were made for each other. I used a cup of rock sugar and three cups of water. This will make the finished product about 50 proof, which is about right for my palate. You could use less water or more depending on your personal preference. Bring the sugar to a gentle boil in a saucepan, stirring off and on until it's all dissolved. After that, be sure to let it cool completely to room temperature. If you rush that step the resulting brew will be muddy in appearance. Now pour the cooled simple syrup into the alcohol and citrus peels. Seal the jar again and let it stand overnight. My jar wasn't big enough to hold it all, so I improvised with a clean ceramic casserole. Next morning strain it into a bottle. I used a fine mesh strainer first, set in a large funnel, then did it twice more with cheese cloth. One can also use a coffee filter, but I didn't have one. When you do this, don't be greedy. Don't try and press all the liquid through with a wooden spoon or such, determined to get the very last drop. The reason is that this would push through the unwanted crud attached to the peels; stuff that you would like to discard. Here's my finished product. You can smell the citrus across the room. And the taste is smooth, without that ferocious 白酒 bite. I poured mine into a saved vodka bottle because it's the right size to fit in my fridge. This finished limoncello doesn't absolutely have to be refrigerated, but it keeps longer like this so I don't feel compelled to guzzle it too fast. Safe for a month or more. It still seems to disappear pretty smartly on its own; I sometimes think there must be some refrigerator mice with straws at work after lights out. Why have I included a picture of ginger? Because I thought I would tell you a Chinese herbal secret. This limoncello is fantastic served hot with an additional squeeze of lemon or lime and several slices of fresh ginger. Put the juice, ginger, and a generous shot of limoncello into a mug and fill it with nearly-boiling water. In the technical parlance of Traditional Chinese Medicine, it will "cure what ails you." So you have wound up with a bottle of first rate home-made joy that can be served strait as an aperitif, mixed tall with club soda or tonic water, taken after the meal to settle things, or utilized as medicine to chase away the winter vapors. Can't go wrong with that. Give it a try and see what you think. 9 2 Quote Link to comment Share on other sites More sharing options...
Join the conversation
You can post now and select your username and password later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.