Limoncello, Mission Accomplished? Sort of.

I'm a bit embarrassed to admit that by the time I've gotten around to updating you on the progress of the Limoncello Project, it's been packaged, gifted, and long consumed! Needless to say, the Limoncello Project was a huge hit and one that we will be reproducing in very short order. A few things we learned:

- Double recipes are key. Let's face it, one bottle of vodka just ain't going that far when you package it in cute little 9 ounce bottles.
- The longer the limoncello sits, the mellower it gets. This goes for both in the steeping process and post-filter.
- This is a process we'll be trying in several other processes. A few ideas to get you going: coffee beans and vanilla beans, or perhaps rosemary?

This was a fantastic gift which sadly we just didn't have enough to give. I'm unsure how necessary the initial filtering of the vodka was so we'll be testing a new batch to see if we can skip that part using fairly decent vodka (with grain alcohol I'm quite sure you simply don't have an option). The filtering after the steeping process is absolutely essential and transforms a quite frankly rather funky concoction to a delightfully clear and delicious treat.

We are embarking on Limoncello 2013 this weekend... And I promise to give better posts this time on the finished product.

Seasoning Your Molcajete: Meet Sid Delicious!

Earlier this summer, our dear friend presented me with a gift: a molcajete. A traditional mortar and pestle hailing from Mexico, the molcajete is not only a great way to make some killer salsas and guac, but it's an incredible serving vessel! A molcajete is traditionally a three-legged bowl in the shape of a pig or another animal. Ladies and gentlemen, meet Sid Delicious.

 

There are some strings attached, however, before you head down the molcajete path: you have to season it. After heading to the blogosphere and getting some good advice, I got started! Forwarned is fairwarned: this process takes time and patience. Make it a family project, set your molcajete out and let everyone take turns over a few days. If you try to get this little guy seasoned in one day, you'll get a nice arm workout and some seriously skinned fingers... so take your time.

Seasoning Your Molcajete
Lots of rice
Lots of garlic
Cumin (seed or ground, doesn't matter)
Table Salt
Time and Patience

First, I took Sid and soaked him in the sink for several hours. I'm not sure the technicalities behind it, but it fills your kitchen with a nice wet stone smell (think fresh rain) so I'm all for it. Dry him out, and toss in about 1/4 C of rice.

Grind and pound the rice until you end up with a grey-ish powder. Dump, repeat. You will do this more times than you thought possible... but once the inside of the bowl is nice and smooth, you'll never have to do it again-- just season it occasionally to keep him happy (see below). You will also start shyly (don't want to hurt Sid!) and perhaps carefully cradling him, trying to prevent the rice from flying wildly into the air, on your counters, and across the kitchen floor. After your third or fourth dumping of ground, grey rice, you'll decide Sid can't really feel that much and you'll got at it with gusto. Let the rice fly! You've got more! Pound away-- this is volcanic rock, people! You're going to beat it into submission one rice kernel at a time. Don't be shy, and don't worry about the flecks of grey and black rock that fall off-- better now than in your guacamole! Eventually, the inside of that bowl will become soft and smooth and you'll be ready to proceed. Until then, try not to skin your knuckles off.

Once your rice powder is consistently white, toss in about 5 or 6 garlic cloves, 1/2 t cumin, and about 3 tablespoons of coarse salt. Grind and stir until it turns into a nice smooth paste, and you can dump and wipe it out. You can add in some cilantro if you like, but what you want to do now is start to create a solid sheen in the rock. Akin to seasoning grandma's cast iron skillet, you're putting a nice layer between whatever delectable items you'll be making in your molcajete and the stone. This will also protect it from when you have to do a quick rinse to wash little bits of avocado and onion out of the smoothed nooks and crannies.

You'll want to season it after every few uses; you'll grow to love doing it (it's quite soothing, really, and a pleasant treat after all that pounding with the rice and skinning of the knuckles) and it will keep Sid happy, fragrant, and always ready for your next salsa.