Thursday, 27 December 2012

HAPPY NEW YEAR - Ring in the new year with a bright spark!






Everyone here at The food dept resides in Sydney, Australia and as the rest of the world knows, we do love our fireworks. Sydneysiders pack the foreshores of Sydney harbour to view the most spectacular display of fireworks every New Years Eve, which seem to get bigger and better each year.

2012 has been an exciting first year for the food dept and we have absolutely loved working together and bringing you our delicious food features every month. A huge thank you to everyone around the globe for reading our blog and more importantly leaving feedback and comments. We love hearing your thoughts and ideas, so keep them coming next year and we will try to keep delivering what you like to cook and eat.


 We have put together a sparky little animation for you, which celebrates the end of 2012 and the start of another wonderful new year. Enjoy and remember to bring in the new year with a glass of our limoncello in one hand and a sparkler in the other.

Wishing you all a prosperous, peaceful and Happy New Year!

Cook, create + laugh!
Anne Marie, Petrina, Sally and David 

 

 
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Limoncello
This delicious lemon liquer is thought to have originated in Southern Italy. It is sweet and lemony without being bitter. So why not give the gift of this zesty refreshing drink on New Years Eve? Italians know how to party, what better way to ring in the New Year.  
Makes 1.2 litres

• 1 cup sugar
• ½ cup water
• 6 organic lemons
• 700ml bottle vodka
• 1 extra lemon, needed after 2 weeks when bottling the recipe

1. Combine the sugar and water in a small saucepan over a medium heat and stir to dissolve the sugar. Bring to a simmer and cook for 5 minutes.
2. Using a mircoplane zest the 6 lemons into a large jug. Juice the lemons and combine the juice with the zest.
3. Stir the sugar syrup into the zest and juice while the syrup is still warm but not hot. Add the bottle of vodka and stir well.
4. Using a funnel decant the Limoncello into clean, glass bottles and store in a cool dark place for 2 weeks for the flavour to develop, give the bottle a shake every few days.
5. Just before bottling the Limoncello for gifts, cut strips of lemon zest from the extra lemon with a vegetable peeler and finally julienne them. Blanch in boiling water and place into the base of clean bottles. Strain the Limoncello to remove the grated zest and pour into the bottle and seal.
6. Label the Limoncello with a tag suggesting it is serve straight from the freezer.

food dept fact: Serve Limoncello in chilled shot glasses after a long lazy lunch.

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