Just in time for August's oppressive heat, NPR's Susan Russo encourages us to have our limoncello and eat it too in an article published yesterday. Or, more specifically, to cook with our favorite lemony Italian liqueur.
As Russo notes, the drink is "traditionally served as a digestive, or after-dinner drink that aids in digestion." But, she challenges the reader, "...don't just drink it. Eat it. Limoncello can be a wonderful ingredient in cooking and baking."
After discussing the drink's history and sharing her family's long-treasured techniques for making limoncello, Russo provides six recipes for cooking with the liqueur. There's Creamy Limoncello, a version of the liqueur made with milk and vanilla extract, and Limoncello-Basil Fruit Cups, a zesty riff on traditional fruit salad.
Like dessert? You're in luck. Russo provides recipes for individual Limoncello Custards with Limoncello-Berry Sauce, a Citrus-Polenta Cake with Limoncello Icing that can also double as a breakfast pastry, Vanilla Bean Ice Cream with Berries, Limoncello and Almond Brittle -- the ultimate summer treat for cooling off on a hot day -- and Blueberry-Limoncello Zabaglione, a tart take on everyone's favorite custard/pudding hybrid.
Russo's extensive array of recipes make this article a must-read for foodies wary of heating up their kitchens as summer's temperatures peak. Enjoy making these recipes -- and if you do, write to let us know how they turned out!
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