Wednesday, March 19, 2014

Food Wishes Video Recipes: “See-through” Herb and Potato Crisps – Worst Demo ...

Food Wishes Video Recipes: “See-through” Herb and Potato Crisps – Worst Demo ...: Of all the things I’ve demonstrated on this site, without a doubt, this will be the one that the fewest viewers try. Why? Well, basically we...

Thursday, May 9, 2013

Week Three, 60th Year Project

Hi Everyone,
Here is Week 3 of the 60th Year Project.

Saturday, May 4, 2013

The 60 Project. Week 2

Hi Everyone,
Here is the You Tube video of week 2.

Saturday, April 20, 2013

A Great Way to Start a New Year!

Hi Everyone!  Starting today, I am going to use my Angel Pond Cottage blog to show the progress that I will be making on a very special project.  I had my 59th birthday yesterday, and I have been thinking about how I might like to recognize coming to my 60th birthday.  What I decided to do is to start working on 60 baby quilts, which I will share with several charities around the state when the project is completed.  I think it will be fun and exciting, and I sure hope I can finish them by years' end!
Keep checking back each week to see how it's coming along, and to encourage me to keep at it, too!!
Have a great day,


Wednesday, September 12, 2012

Limoncello, Part 2!

Hi Everyone,
So, two weeks have gone by, and the grain alcohol has done it's job and taken on the aroma and taste of the lemons.  Now is the time to finish the process.

People have been asking about this, so I digress for a quick moment.  This is Everclear grain alcohol, which is 190 proof.  This is the Grain Alcohol to which I have been referring.  There are some places where this is hard to find, but here in Rhode Island, it is available, especially at this time of year at most package stores.

First, you must stir up the lemon peel and alcohol.  Then you strain the lemon peels out.  Then squeeze the peels to get out as much liquid as possible.  Then you fine strain using cheesecloth.

Now, you must make a simple syrup.  This is made up of sugar and water.  In this recipe, you will need 2.2 cups of sugar and 4.5 cups of water for each 750 ml. bottle of grain alcohol.
Heat, but do not boil the syrup.  It is done when it is perfectly clear.  As you see, it will start out being white and cloudy, but will quickly turn when heated.  NEVER leave the simple syrup unattended on the stove, and take it off as soon as the clear liquid is seen.

Let the simple syrup cool completely.  After you have strained the limon alcohol, put it into a clean container; one big enough for the alcohol and the addition of the simple syrup.
When completely cooled, add the simple syrup to the limon alcohol.  As it is mixed, you will see that the limoncello will take on the cloudy appearance and traditional lovely lemon look of limoncello.  Stir gently.
Arancello and Limoncello 
Let it sit for another week, and then you can bottle it.  I use 375 ml cordial or ice wine bottles that I buy from Silver Lake Beer and Wine Supplies.  It's a great place to find everything you need for any kind of wine, beer or spirits production, and Tony is just fantastic and will help you find what you need.  Now, a lot of people say you can drink it right away, and I guess that's ok.  I like to let it mature in the bottle for at least a month or two before I use it or gift it.  That's why I make it ahead for the holidays.  It should be just about perfect for Christmas this year, and makes a lovely gift or a dessert cordial for your holiday table.
Here it is, ready to be put into the wine rack to mature.  And by the way, keep a bottle in the freezer all the time.  Because of the alcohol content, it will not freeze, but it needs to be absolutely ice cold for the best taste experience!
Limoncello and Arancello

All done and ready to be put into the wine rack to mature
Enjoy!!  And by the way, Happy Birthday to Roger!

Sunday, August 26, 2012

The Italian National Drink: Limoncello!

Hi Everyone,
This week, I have started my batches of Limoncello and Arancello.  I thought it might be fun to show you how this works.  It will be in two segments.  First, the prep and the beginning of the process, as the Grain Alcohol begins to absorb the lemon (or orange, as the case may be).  Second will be the finishing off and bottling. 

The process takes two weeks for the initial soak of the skins in the Grain Alcohol, and then one more week as the sugar water (called Simple Syrup) is added and the finishing happens before it is bottled.

Anyway, here goes:
First, it is very important that you use the freshest possible produce.  Here in Rhode Island, I am very confident in the fruit at Confreda Farm, as they are the local Farmer's Market and also have two wonderful farms of their own. Be sure to get fruit with thick peels, as this will help as lot in the process.  You will need about 15 lemons or oranges for each 750 ml of Grain Alcohol.
Wash produce, in case there are any residual pesticides on the skins, as this is what you will be using in your Lemoncello or Orangecello.  Drain the fruit in a collander. 


Next, using a potato peeler that has a very sharp blade (be careful!), peel the fruit, being careful to get as little as possible of the "white" of the peel portion as is possible.  A lot of "white" will make your limoncello or orangecello bitter, and you don't want that.  So, what you are looking at is like citrus zest, but in peeled sheets, as in the picture.
Put the peeled lemon or orange skins into the jar with the 750 ml Grain Alcohol.  Cover tightly and place in a cool dark place for two weeks, so that the lemon or orange will infuse well into the alcohol.

NEXT TIME (IN TWO WEEKS): The second part.

Now before I leave you for this time, let me say a word about the fruit.  As I said above, you only use the skins in the Limoncello or Arancello.  So, what happens to all that lovely fruit???  Well, what I do is borrow my sister's fruit juicer and run the fruit through it, after taking all the "white" off-- see picture.  This will make the most delicious orange juice or the most beautifully pungent lemon juice that you have ever tasted!  So, as with most Italian recipes, nothing is wasted!

Back at ya' in two weeks with part 2!
Till then,
Take care and be happy,

Monday, June 18, 2012

Father's Day

Hi Everyone,
Father's Day was a warm, sunny and enjoyable day for us.  We went to George's in Galilee, RI.
It was great.  They have sushi and sashimi on the menu, which I wasn't sure would happen, but was delighted to see.  My nephew, Shawn works there, but Sunday was just too crazy to have him stop by the table.  But anyway, the meal was great, Shawn!
Here's a photo taken of us on the deck.  And by the way, there is a Narragansett Summer Ale, which is what they are holding in the picture.  Gives a whole new definition to, "Have a 'Gansett!"  Didn't have one myself, but they said it was fantastic.

Happy Father's Day to Roger and all the wonderful Dads out there!
Take care,