Creamy Limoncello Recipe Grain Alcohol Recipe For Chicken

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LIMONCELLO (WITH GRAIN ALCOHOL)



Limoncello (With Grain Alcohol) image

I have made this with both high proof vodka and grain. I always get better results (taste and color) with grain. This is a fun project to make with your wife or drinking buddies.

Provided by Drexel Hill Gang

Categories     Beverages

Time P21DT1h

Yield 20 serving(s)

Number Of Ingredients 5

12 -14 high-quality thick skinned unblemished lemons
1 liter grain alcohol
5 cups water (spring)
3 1/2 cups sugar
baking soda

Steps:

  • Wash lemons with new scrub pad and baking soda to remove wax and outside elements.
  • Dry lemons.
  • Peel off lemon rind in thin strips. There should be no white pith attached to the strips. Vegetable peeler works best.
  • In a GLASS 1 gallon container add alcohol and lemon strips.
  • Let steep in refrigerator for 7 days.
  • Bring 5 cups water to a boil in a large saucepan. Add sugar and mix well to make a simple syrup. Let cool.
  • Blend syrup and alcohol/lemon mixture together. Strain the peels and pour liquid into glass bottle(s).
  • Store in freezer. It would be best to cure for at least 2 more weeks or more for a smoother flavor.
  • Serve icy cold (frozen shot glass) direclty from freezer.
  • This makes about 2 quarts.

Nutrition Facts : Calories 148.4, Fat 0.2, Sodium 3.1, Carbohydrate 41.9, Fiber 3, Sugar 35, Protein 0.8

CREAMY LIMONCELLO



Creamy Limoncello image

A delicious lemony treat without the bite of regular limoncello. This makes great Christmas gifts!

Provided by Nikki

Categories     World Cuisine Recipes     European     Italian

Time P5DT2h20m

Yield 20

Number Of Ingredients 4

8 lemons, zested
3 cups vodka
2 quarts 2% reduced fat milk
2 cups white sugar

Steps:

  • Combine lemon zest and vodka in an airtight container. Cover and place in a cool, dark space, shaking the container to redistribute the lemon zest once a day for 5 days.
  • Pour milk and sugar into a large pot and bringing to a low boil, stirring often, until the sugar has dissolved. Remove from heat and allow milk mixture to cool to room temperature. Slowly strain vodka mixture into the milk using a sieve. Discard the lemon zest. Pour limoncello into a capped bottle and place in the freezer to chill for 1 hour. Serve cold.

Nutrition Facts : Calories 207.8 calories, Carbohydrate 24.6 g, Cholesterol 7.8 mg, Fat 1.9 g, Fiber 0 g, Protein 3.2 g, SaturatedFat 1.2 g, Sodium 40.4 mg, Sugar 24.5 g

BEST HOME-MADE LIMONCELLO AND NEW ARANCELLO



Best Home-Made Limoncello and NEW Arancello image

Best Home-Made Limoncello and New Arancello ~ are made with real organic lemons or oranges, sugar, and grain alcohol. An Italian tradition, Limoncello is served to adults during hot summer evenings, and it's normally served chilled as an after-dinner liqueur. And, they make the perfect gifts!

Provided by 2 sisters recipes

Categories     After Dinner Liqueur

Time 45m

Number Of Ingredients 5

1.5 liter of Grain Alcohol, or Vodka to substitute
15 organic lemons - (or 15 organic oranges for Arancello)
6 cups of sugar
1.5 liter of Water
6 (8 ounces) Mason Jars with lids or one large mason jar with a lid

Steps:

  • Wash the lemons thoroughly - scrub them clean of all outside residue.
  • Peel skins using a potato peeler, carefully peeling only the skins without the pith. The pith is the white part under the skin that causes bitterness.
  • Place the peels into a large glass jar with alcohol only.
  • Seal the jar and write the date somewhere on the jar ( use stickers, it's easier).
  • Place jar in a cool, dry, and DARK room for 8-10 days, slowly shaking the jar once daily to mix contents.
  • As the days progress, you will see the alcohol become yellower in color, and the peels begin to turn white. That is because the oils of the lemons are being removed from the peels and are now infusing into the alcohol. The longer the peels are left in the liquid, the yellower and more lemony the flavor.
  • ** When you have decided that the liquid is yellow enough, after 8-10 days, then it is time to complete the process.
  • In a stovetop pot, dissolve the sugar completely in the water on medium heat. Cool mixture to room temperature. DO NOT ADD ALCOHOL MIXTURE TO HOT POT.
  • Remove lemon peels from Alcohol jars and add the lemony alcohol to the sugar water mixture on the stovetop. You will notice the color of the alcohol will change from clear to cloudy when added.
  • Continue to stir until well mixed.
  • Pour the mixture into tightly sealed mason glass bottles and store them in the freezer.
  • Limoncello should be kept in the freezer at all times until ready to serve. Must be served very cold, and will have a thicker consistency when served.
  • Yields: 6 jars of Limoncello

CHICKEN SCALOPPINE WITH LIMONCELLO SAUCE



Chicken Scaloppine With Limoncello Sauce image

I came up with this recipe in a effort to create a chicken dish that uses Limoncello. The sauce is so good! The capers add a salty pop that is countered well with the sugary Limoncello. Limoncello does not have the acidity of fresh lemons, if you LOVE lemon flavor, add a Tablespoon of lemon juice as well. Bon Appetite.

Provided by NcMysteryShopper

Categories     Chicken Breast

Time 30m

Yield 2 serving(s)

Number Of Ingredients 19

2 boneless skinless chicken breasts (pounded to 1/3 inch)
1 tablespoon Dijon mustard
1 egg
3/4 cup fresh breadcrumbs or 3/4 cup panko breadcrumbs
1 pinch rosemary
1 pinch thyme
1 pinch marjoram
1 pinch sage
fresh ground black pepper or lemon pepper
kosher salt
1/2 teaspoon garlic powder
1 tablespoon olive oil
1 tablespoon butter
3/4 cup chicken broth
6 tablespoons limoncello
1 -2 tablespoon lemon juice (optional)
3 teaspoons capers
4 -5 lemon slices
fresh parsley, chopped

Steps:

  • Whisk mustard and egg in a small bowl.
  • Put bread crumbs on a large shallow plate and top with equal big pinches of rosemary, thyme, marjoram and sage and a few cranks of the pepper mill. Literally pinch the herbs to help release the flavor. Sprinkle with a pinch of kosher salt (or more if you like salt) and garlic powder. Mix thoroughly with your fingers.
  • Heat oil and butter in a large saute pan on medium-high heat.
  • Dip the breasts in egg/mustard mixture and dredge in crumbs.
  • Cook chicken for 3-4 minutes a side, or until it is no longer pink inside and the crumbs are a nice golden color. Remove and transfer to a plate to keep warm.
  • Add broth and limoncello to the empty pan and scrape the brown bits with a rubber spatula. If you are adding lemon juice for a more lemony flavor add it now.
  • Add capers, lemon slices and parsley and stir to combine. Steep for about two minutes. The sauce will rapidly evaporate so watch it carefully.
  • Place chicken breasts on plates and top with the cooked lemon circles and spoon sauce over chicken.

LIMONCELLO CHICKEN



Limoncello Chicken image

Make and share this Limoncello Chicken recipe from Food.com.

Provided by Veghead

Categories     Chicken Breast

Time 20m

Yield 2 serving(s)

Number Of Ingredients 8

2 boneless skinless chicken breasts, filets pounded thin
1 tablespoon butter
3/4 cup chicken stock
1/4 cup limoncello (lemon liqeur)
3 lemon slices
1 cup flour (for dredging)
salt and pepper
1 bunch fresh basil (to garnish)

Steps:

  • Season chicken with salt and pepper and dredge well in flour.
  • Melt butter in a medium skilet and add chicken. Cook over medium heat until both sides are golden brown.
  • Add stock. limoncello and lemon slices. Cook for 5 minutes more to thicken slightly, pressing the lemon slices with a wooden spoon to release juices.
  • Top with basil.

Nutrition Facts : Calories 443.6, Fat 8.9, SaturatedFat 4.4, Cholesterol 86.4, Sodium 247.8, Carbohydrate 51.9, Fiber 2, Sugar 1.9, Protein 36.1

ITALIAN LIMONCELLO



Italian Limoncello image

Limoncello takes some time but it's definitely worth it! Use an alcohol content calculator to dilute the limoncello to your desired proof. The longer this rests, the mellower it gets.

Provided by Arizona Desert Flower

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes

Time P10DT9h7m

Yield 70

Number Of Ingredients 7

1 (1.75 liter) bottle 190 proof grain alcohol (such as Everclear®)
20 lemons, zested, or more to taste
1-gallon jug
7 cups water
7 cups white sugar
coffee filters
6 clean wine bottles with corks

Steps:

  • Combine alcohol and lemon zest in a 1-gallon jug with a tight-fitting lid. Place in a cool, dark place to rest for 1 month. Swirl contents of the jug every few days.
  • Combine water and sugar in a saucepan over medium heat; stir until sugar is fully dissolved. Set simple syrup aside to cool completely, 15 to 30 minutes.
  • While simple syrup is cooling, place a sieve over a large bowl and line with coffee filters. Strain alcohol mixture through coffee filters to remove all sediment. Replace the filters as needed until all the mixture has been filtered. Filter one more time to ensure all sediment has been removed. Discard coffee filters and zest.
  • Add enough simple syrup to the alcohol mixture to reach the desired alcohol-by-volume percentage; refer to an alcohol content calculator.
  • Divide limoncello among 6 wine bottles. Seal with corks. Allow to rest in a cool, dark place for 1 month, swirling every few days. Strain one more time to remove any leftover sediment if desired.
  • Place 1 bottle of limoncello in the freezer and serve icy-cold. Store remaining bottles at room temperature.

Nutrition Facts : Calories 151.6 calories, Carbohydrate 20.1 g, Fiber 0.1 g, Sodium 1 mg, Sugar 20 g

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