answered question
answers (4)
That would be a fun easy treat...Thanks for the idea!
Tip cynthiag for this comment
|
Report
I can confirm that - the syrupy texture gets even thicker over ice cream, so it makes a great sauce. Be sure to chill it ice cold beforehand.
Tip bobapril for this comment
|
Report
I bought a bottle of this stuff out of curiosity and it's mostly still sitting in my cooler. Most ideas based upon its being lemon don't work because it's not sour. It's just yellow and sweet. It's not strong like European schnapps either. Wikipedia mentions a cocktail:
"The Amalfitini, which is a drink made of limoncello, vodka, white cranberry juice, peach schnapps, and Cointreau, is also a famed item among the hotel guests of the Amalfi Hotel Chicago."
but that sounds awful to me.
One thing I came up with was putting a splash of it in a weisse beer. But it wasn't great.
"The Amalfitini, which is a drink made of limoncello, vodka, white cranberry juice, peach schnapps, and Cointreau, is also a famed item among the hotel guests of the Amalfi Hotel Chicago."
but that sounds awful to me.
One thing I came up with was putting a splash of it in a weisse beer. But it wasn't great.
I a wonderful glass of white sangria the other day with Lemoncello. While it was at a restaurant, I bet this recipe is fairly similar.
voted helpful: cynthiag
How about cooking with it here's a chicken recipe for you.
Chicken baked in limoncello
4 x 180g chicken breasts with skin on
8 garlic cloves
Pared rind & juice of 2 large lemons
6 sprigs lemon thyme
1 cup (250ml) limoncello
50g unsalted butter
2 tbs olive oil
-Place chicken in a non-metallic dish with garlic, rind & juice, thyme & limoncello. Cover & chill for one hour.
-Preheat oven to 180c. Heat butter & oil in a large heavy based frypan over high heat.
-Remove chicken from marinade (reserve marinade) & brown for 2-3 minutes each side.
-Place skin side up in a baking tray & roast for 10 minuts or until cooked through.
-Return frypan to medium heat, ad reserved marinade (including garlic & herbs) & stir for 5 minutes to reduce.
-Remove chicken from oven & rest for 5 minutes. Place on a serving plate, pour over sauce.
-Serve with rice or mashed potatoes and green veg.
Chicken baked in limoncello
4 x 180g chicken breasts with skin on
8 garlic cloves
Pared rind & juice of 2 large lemons
6 sprigs lemon thyme
1 cup (250ml) limoncello
50g unsalted butter
2 tbs olive oil
-Place chicken in a non-metallic dish with garlic, rind & juice, thyme & limoncello. Cover & chill for one hour.
-Preheat oven to 180c. Heat butter & oil in a large heavy based frypan over high heat.
-Remove chicken from marinade (reserve marinade) & brown for 2-3 minutes each side.
-Place skin side up in a baking tray & roast for 10 minuts or until cooked through.
-Return frypan to medium heat, ad reserved marinade (including garlic & herbs) & stir for 5 minutes to reduce.
-Remove chicken from oven & rest for 5 minutes. Place on a serving plate, pour over sauce.
-Serve with rice or mashed potatoes and green veg.
Related questions
140 characters left
ask any question
