Yummy, Gretchen, this recipe looks great. I am going to try it this weekend.



I will not vote for Kerry

Monica I will definetly copy your recipe and try my hand at making a batch. Are you excited for your trip. We leave 3 weeks from tomorrow or 22 days...yipee


I wish polital views were put on the politic boards...(Robbiegirl)

Gary, I have not seen you around and thought you left already.

Sorry about the views. I cant stand Kerry to begin with but as I was sitting here I received a phone call that I thought was as low as he is and was really upset as it did not let you totally express views. So as I was posting I wanted to mention how much I dont like him. (smile)
We do not leave for six months :(

Nat04,

Not a silly question at all! My recipes are based on lemons you'd buy here in the US.

Here's the link to two Limoncello Cream recipes (yes m_kingdom, it is similar to any other cream type liquors such as Baileys):

http://www.luvtotravel.homestead.com...elloCream.html

There are actually two there. The first one is from my husband's cousin and the second one is my version.

This is the link to the regular limoncello recipe:

http://www.luvtotravel.homestead.com/limoncello.html

Just remember to keep the bottles in the freezer!

Kismetchimera, let me know if you cannot access my web site.

Hi Gary, yes I'm very excited, only 3 weeks until my trip!! Enjoy!

Monica ((F))

Robbiegirl, I understand completely understand. I wish I was in Italy already but I don't leave until May 23.
My 4 friends that are going have never traveled out of the U.S. and they are driving me nuts with questions. One of them bought 3 pieces of luggage until I convinced them to take 2 back or rent a seperate car..LOL I planned the entire trip including several daytrips, the villa rental, airfare, rental cars ,a few choice dinner reservations so it will be a funfilled experience. I actually started planning this trip May 25,2003 on the flight from Rome ( that was my 1st italy trip).
Caio
Gary

Thanks Monica!!!!!!!

Darling, I have bottles of Riviera dei Limoni all over my home. I don't drink it, but use it as objet d'art. (One bottle looks just like a Brancusi.)

I think Sorrento has the best Limoncello, but I prefer Krug 1962.

What is the name of that horrid lemon cake that is served in Sorrento?

Hi TG,

I believe you are referring to "torta di limone orrida da Sorrento"

I've got a limoncello cheesecake in the oven even as I type. My daughter's French teacher asked me to bring one in to school tomorrow for my daughter's birthday (how she heard about it, I don't know - maybe she reads Fodors?). The only brand of limoncello I could find today was Pallini, which says it's the "authentic limoncello of the Amalfi." It's OK, but not the finest or sweetest or smoothest I've tasted. I'm sure it will be fine in a cooked recipe, however, and am looking forward to a bite tomorrow.

Whatever the name of that cake is, it is horrid! The last time it was offered to me it was so dry that I had the urge to chop it up with my credit card and snort it! (OK, let's not get into that, for the sake of my counselor at Betty Ford.)

Why would you want to bake a cheesecake, St. Cirq? Can't you just buy one at the grocer's? Blimey.

I don't know what lemon cake you're talking about, ThinGorjus, but the limoncello cheesecake I'm making is delicious and NOTHING like anything you can buy at the grocer's.

It's light and airy and filled with the fragrance of limoncello and is topped with a swirl pattern of seedless raspberry preserves and fresh blackberries and mint leaves. My grocer doesn't carry anything even remotely like this - does yours?

Oh, washed down with gin, everything tastes the same to me anyway. It's all pounds, shillings, and pence to me, sweetie. You must have one of those Puritan work ethics.

I would much rather have a bottle (said with a full glottal stop, signifing my Bow-bell roots) of Bombay Saphire than actually bake a joe blake.

Well, to each his own, ThinGorjus, but I loathe gin, and my limoncello cheesecake is a bit of a work of art for me. I don't usually bake things, preferring to spend my cooking time making main meals and appetizers. But the cheesecake is a really special item, and it works well, and it's my daughter's birthday, so why not?
Puritan work ethic? I'll buy into that. I was born and raised in New England and I have a fierce commitment to work of any kind and a compulsive attitude toward achievement. Which is why I'm in the kitchen putting the final touches on the limoncello cheesecake at 10:44 p.m. instead of sloshing the Bombay Sapphire.

Another repipe that is very good.

Soak the ZEST of 5 lemons in 2 cups whole grain alcohol, "Every Clear" is one brand, for 3 days. (If you can't find the gain alcohol, use 100 Proof vodka and reduce the water to 1 cup.) Gain alcohol has no favor in and of itself so it accepts favors well but it is strong, 180 proof. Volka has favor, so if you use it, get a good bottle. Make a simple syrup by heating 2 cups of water and 1-1/2 cups sugar. Mix together and strain out the lemon peels. Keep in the freezer. Do not over do the number of lemons as it can become overpowering rather than refreshing.

Hi Roland,

That's gonna be one Limoncello Forte.

:)

If you, StCirg, will share limoncello cheese cake recepy - I will e-mail you a piece (just for you to criticize it, as I know my baking skills are NOT)
So, please, share with me.
Thanks

ttt

StCirq - yes, please post the recipe for the cheesecake! It sounds wonderful, and I've never even had limoncello. heard lots about it, and plan on enjoying it in Sept, our first trip to Italy. Should I start practicing now? I agree with you, baking and cooking are labors of love. Some things you can't buy in a store!

St. Cirq, I finally made the limoncello cheesecake for Easter dinner and it was INCREDIBLE. I should have made two of them. Thanks for directing us to this recipe (and I have since subscribed to Italian Cooking!).

Peggy D.
I wonder if you would be so kind and direct me to the receipe of Limoncello Cheesecake.
Thank you
Richard.

Richard, the recipe is on this thread. ((b))

http://www.fodors.com/forums/threads...p;tid=34462827

Budman thank you.

In Italy you may drink any one of several "aperitivi" before dinner to stimulate the appetite (such as campari,cynar,vermouth, punt e mes, etc etc). Conversely, after gorging oneself on a glorious meal, "digestivi" are imbibed, such as (Limoncello,Sambuca, Fernet-Branca, Grappa etc etc). Getting back to Limoncello, the best brands are usually made in Campania (specifically the Amalfi coast and Sorrentine peninsula), because of the lemons grown there (climate and soil).

Amalfi lemons are unique. They have a strong scent, a juicy-sweet pulp, and very few seeds. The Amalfi coastline's terraced groves have the perfect soil for growing the finest quality lemons, which have a clean, fulsome taste that could never be called sour. Amalfi lemons emanate a harmony of aroma and taste, delighting the palate with their freshness and zest. These lemons have even come to be known as "bread," because they can easily be enjoyed in slices for a snack or dessert, with or without a spoonful of sugar. You can easily distinguish them from other lemons in markets because they are the only lemons picked with the stems on.

Anyway, for those of you expounding on the virtues of Limoncello, have you ever tried "Latte di Vecchia" (Old woman milk).........very tasty !!!! Have I piqued your interest ?????

Ex_Lux_Astrum.
Thank you for info on the best place to purchase Limoncello.
Latte di Vecchia sounds intriguing, please give us some details, what it is made from etc.

walkamalfi - I will have to try the restaurant and taste the Limoncello after the meal. Thank you.

I had the best Limoncello of my life at "Donna Rosa" the greatest restaurant of Positano... I also had a Limoncello grappa... they were absolutely great!!!

"Bread Lemons" are the really large Sorrento area lemons that are about the size of a big grapefruit. They normally don't use those for Limoncello, but they slice them thin and eat them with a little olive oil and salt. Thus the bread reference. The peel on those large lemons is almost 1 inch thick!

We have 3 bottles of Limoncello we just returned from Italy with: 1 from Positano, 1 from a small factory in Ravello we visited, and 1 from Sorrento. We are planning a blind taste off soon...We tasted them in Italy but want to see what they taste like sfter plain boring american food!

I just made what I think is a great discovery - Limoncello snow cones! My DH gave me a snow cone machine for my birthday (we like to pretend we're kids!) and I decided to try it with Limoncello!! Very refreshing!