food share

Habanero Limoncello

/ Art to Feed / Leave a comment

img_9220

A little sunshine for this holiday season! I just love the hue that limoncello turns  as it marinates with lemon zest. Limoncello is essentially an infused vodka, a traditional drink originating from Italy. Using our Meyer lemons, I wanted to try making limocello for the first time. A suggestion from a friend, thanks Ellen! I added a kick by using habenaro vodka, which I had on hand. It turned out great, and not too spicy, but you can also use regular Vodka as well. Lemoncello can be enjoyed by itself, or as a mixer with champagne, ginger ale, (think moscow mules), or create your own!  Lemoncello only uses the zest of the lemon, so juice the remaining lemons to create other holiday treats, lemonade or freeze juice in ice cube trays for future use. This makes a unexpected gift and freezes well once made to enjoy during summer!

Ingredients:

  • 10 Lemons
  • 750 ML Premium Habenaro Vodka (Regular Vodka ok as well)
  • 3 1/2 C Water
  • 2 C sugar

Directions:

With very sharp knife or potato peeler remove the outer rind of lemon, trying to avoid the inner white pith. Too much pith in the vodka will make a very bitter drink. Place rinds evenly in jars, and add vodka till 3/4 way to top. Place on lid and allow to rest in dry dark place for 1-3 weeks. Then make a simple syrup by adding the water and sugar and heating sugar until dissolved. Stir often. Allow to cool. Pour vodka with rind through strainer into the pan with simple syrup. Stir and pour into jars. Allow to rest further an additional week in refrigerator. Enjoy and give!

img_9232

Festive Persimmon and Pomegranate Cookies

/ Art to Feed / 2 Comments

 

These persimmon and pomegranate cookies are for when you really want to share something special during the holidays. So many people I shared these with  had fond  memories or persimmon cookies during the holidays. This cookie surprises as it has a little twist. I use persimmon and pomegranate . I use my Christmas Jam in these, and this recipe is a snap if you already have the jam on hand. See my recipe and make extra for gifts to go along with these cookies. Persimmons and Pomegranates are two very special ingredients, that is very expensive at the stores, but I was lucky enough to have a neighbor with an ancient Pom tree as well as a long-standing persimmon tree up in knights ferry. Make your holiday extra special by making these cookies! The cookies freeze nicely, and kids love them as well! Glad I wrote down the ingredients when creating this recipe, and hope you will enjoy!

Yield: Approx 20 Large Cookies                                             Time: 45 Minutes

img_8865

Ingredients:

  • 1 C Butter
  • 1 1/2 C Sugar
  • 1/2 C Brown Sugar
  • 2 Tbsp Yogurt ( Try my Recipe to make your own!)
  • 1 1/2 C Christmas Jam
  • 1 Tbsp Vanilla
  • 2 Eggs
  • 4 C Flour
  • 2 Tsp Salt
  • 2 Tsp Baking Soda
  • 2 Tsp Baking Powder
  • 3 Tsp Cinnamon
  • 3 Tsp Nutmeg

Directions: 

Preheat oven to 375 F. Sift Dry ingredients into bowl and set aside. In bowl of mixer add butter and sugars, cream on high until light and fluffy. Add  jam and yogurt, mix until smooth.  Adding one egg at a time, beat at  low speed until just incorporated.

img_8864

Hint: Batter can be clumpy, its best to not over mix eggs, they will mix once dry ingredients are added.

Slowly add dry ingredients, taking time to stopping to  scrape sides, adding 1/3 of dry mixture at a time until just blended together. Drop large rounded spoonfuls onto parchment paper 1 1/2″ apart. Bake for approx 12 minutes. Do not over cook, cookies are done when edges appear golden brown. Remove from oven and sprinkle with cinnamon sugar if desired. Happy Holidays!

img_8569

 

Make Your Own Tea

/ Art to Feed / 2 Comments

img_7756Did you know the Dutch were the first to import tea to America and Europe? This according to my favorite book right now “Home Grown Tea” by Cassie Liversidge.

Tea time is sacred to me. It is the time when I have 10 minutes of quiet, myself and tea. To regroup and pray. If you are like me, making that time even more special with your own tea is intriguing. Through this book  I have  had a revelation; making your own tea! It is so easy to do and you will be amazed at the difference in taste and experience. I have tons of mint growing like a weed, so there is a whole tea in itself! I also went to nursery and got some beautiful chamomile and lavender plants. You can also make teas with dehydrated fruits! Combinations and health benefits are endless. I find that mint, lavandar and chamomile are most appealing to me. I combined mint and chamomile for a tummy soothing tea tha also aids in relaxation and calming of anxiety.  img_7758

Directions:

Pinch off as many mint leaves as desired, I used about 1 large bunch per tea bag, leaves only. You can use fresh or dried leaves. I prefer fresh for mint teas. Place in tea bag or diffuser.

Cut a couple long stems with flowers of chamomile plant per tea bag. Chop up stems and all then add to mint in tea bag.

Boil water, and pour over tea bag to wet first. Warm inside of cup and discard. Place tea bag and add boiling water. Steep for 5 minutes and no longer. Chamomile tends to get bitter if over steeped (is that a word??) Enjoy!! Save tea bag and can be reused 1-2 more pourings. Sweeten if desired.