I emptied the freezer out, and smelled everything in it. It wasn’t the popsicles, or frozen Lean Cuisines. Even though that piece of chicken has been in there for well over a year, it wasn’t that either. Veggies all checked out. Even the tilapia filets passed the smell test. Plastic containers of homemade chicken broth remained sealed and odor free.
Ice cubes! That’s it… it has to be. Ice cubes are really the only things in there that could pick up the stench of something gross and hold on to it. Sniff, sniff. Nope, not the ice cubes. Should I throw them away and make fresh ones, just to be safe? Nah, but I will mix myself up a quick vodka tonic.
All this project left me with was very cold hands. And the realization that I need to figure out something to do with those two pounds of phyllo dough.
My freezer still smells. Everything in it appears to be guilt free. And I am stumped.
But… I did stumble across two bottles of my homemade limoncello from a couple of Christmases ago. And since it requires some lead time, and the holidays are right around the corner, I decided to share the recipe with you. (The recipe is credited to Michael Chiarello, founder of Napa Style, Food Network host, and winner of the first season of Top Chef Masters.)
Limoncello
- 12 lemons, peel only (no pith!)
- 3 sprigs lavender (optional)
- 2 liters vodka
- 6 cups sugar
- 3 cups water
- Put the lemon peels, lavender and vodka in a container, seal and let stand for four weeks.
- After four weeks, strain mixture into a separate container. (Mike recommends a decanter, I’m not sure it really matters. Since I don’t have a decanter, I’m pretty sure I didn’t use one.)
- Mix the sugar and water in a medium saucepan and bring to a boil. Reduce the heat and simmer until all the sugar has dissolved.
- Let cool, then add the vodka mixture.
- Store in the freezer for up to one year.
And even though the recipe specifically says that it keeps for up to one year in the freezer, and I’ve had it for at least two, it’s not what smells in my freezer.
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