Comments on: Limoncello di Villa Eades

By: mdeades

mdeades — Fri, 16 Apr 2010 15:59:28 +0000

@Anya Light – Granted our diets are primarily aimed at Omnivores, but there is a small section in 6WC addressing vegetarians trying to do the program. As to what foods that would encompass, it quite obviously depends on the depth of the vegetarian commitment — ovo lacto vegetarians can certainly make do with protein powders, soy, nuts, eggs, and dairy on this plan; those who will eat some fish or fish and poultry have no trouble at all; vegans will have a hard time of it. And lots of salmon is wild caught and will usually say so.

By: Anya Light

Anya Light — Sat, 10 Apr 2010 06:38:23 +0000

The high-protein diet for losing midriff fat does not seem to take vegetarians into account.

Is there a variation that can be used by those who do not meat or eggs?

Also, most salmon is farmed these days and full of toxins.

regards,
a

By: Karen J

Karen J — Thu, 25 Feb 2010 04:29:26 +0000

A word to the wise-

I chickened out at the last minute because I can’t afford the extra sugar. Instead of mixing the extract with real simple syrup and putting it away in a cool place to age, I mixed mine with DaVinci sugar free “simple syrup” (non-flavored DaVinci sweetened with sucralose) and tossed the bottled concoction into the freezer. I made half the recipe, with about 325 ml alcohol and zest of 9 huge lemons.

That was a mistake, because the mixture froze solid. Luckily, the bottle did not crack, though it was a close call. I thawed it out and put it in the fridge. I have no idea what kind of shelf life it will have in the fridge, and it will never see the proper aging that is necessary, but it tastes pretty darn good!

It’s an easy recipe to de-carb, as long as you make a smaller batch and share with (lots of) friends.

By: Heidi from Savory Tv

Heidi from Savory Tv — Fri, 12 Feb 2010 04:22:59 +0000

Gorgeous photo! I’ve been meaning to make limoncello at home, but fear I’m lacking the patience. Thanks for sharing your technique, cheers!

By: SMKelly

SMKelly — Thu, 11 Feb 2010 16:10:28 +0000

Thank you, Thank you! What a wonderful recipe to add and the pictures are so beautiful! I love the roses. I’m going to try this- including the bottle wax. I have always wanted to try wine making so this will be fun. I love your recipes and the fun way you approach making great food and drinks!

By: Karen J

Karen J — Sun, 07 Feb 2010 20:30:15 +0000

I just started a batch this morning using large, beautiful, California lemons.

You are a wonderful food photographer!

By: Carrie Oliver

Carrie Oliver — Tue, 02 Feb 2010 11:41:46 +0000

There was a store in Rome that had dozens of types of Limoncella, it was paralyzing so we brought none home with us. Who knew it was so easy to make. Well, if I could find any reasonably good lemons around here. Great post!

By: Decal Paper

Decal Paper — Sat, 23 Jan 2010 12:01:13 +0000

Currently traveling between Miami and Florida, reading this on my Iphone. Will read it in full when I get back, and I will also post a backlink on my website. Thanks.

By: Joe

Joe — Fri, 22 Jan 2010 02:13:50 +0000

Stepped into a store in Rome that sold hundreds of different brands of Limoncello. I will definitely try your recipe next summer. Btw, such lovely pitchers in the picture! Large pitcher would be perfect for home-made sangria!

COMMENT from MD EADES: Thanks. We got those lovely pitchers on a trip to the Amalfi coast about ten years ago. The large one has indeed been used for sangria as well as for margaritas.