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Location: Petaluma, California, United States

Jacqueline is an international award winning journalist whose stories about food never fail to tantalize her reader's taste buds.

Wednesday, November 10, 2010

Lavender Lemoncello

I was in Albuquerque to learn all about growing, roasting and cooking with chili peppers but while dining at the Los Poblanos Inn I fell in love with a delicious Lavender Lemoncello.

I've made lemoncello many times but addition of the lavender blossoms brought the tasty liquor to another dimension. Oh my! It was soft and refreshing and the perfect conclusion to a luncheon that included a salad of estate grown organic roasted beets and seasonal greens. The main course was house made potato gnocchi with braised locally raised lamb and accented with bright orange winter squash picked from the garden that morning. The desert was of succulent locally grown black Mission Figs with Crème Anglaise.

Yum! I was in foodie heaven!

Lavender Lemoncello
From the kitchen at Los Poblanos Inn & Cultural Center

10 ea lemons zest and juice
1-liter vodka
3 cups simple syrup (3 cups sugar and 3 cups water brought to a boil then cooled.)
2 teaspoons whole lavender blossoms (optional)

Freeze the lemon juice
Steep the lemon zest and lavender with the vodka for one month.
After a month, make your simple syrup, cool; add to vodka infusion along with thawed lemon juice. Let sit for one week in the refrigerator.
After one week, strain through a fine mesh strainer and serve or store in the refrigerator.

Simple Syrup
* Bring 3 cups of plain cold tap water to a boil. Stir in 3 cups of plain granulated sugar. Turn the heat to low and stir constantly until the sugar dissolves completely.
* Let the syrup cool to room temperature before adding to vodka infusion.

Recipe courtesy of:
Jaye Wilkinson
Sous Chef

Los Poblanos Inn & Cultural Center
4803 Rio Grande Boulevard NW
Los Ranchos de Albuquerque, NM 87107
TEL: 505.344.9297 ext 17 FAX: 505.342.1302


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