In keeping with our cordial making, I set up four jars of Lemon Liqueur today. If you are waiting to try one of these, make it this one….it tastes so amazing any time of the year! I don’t have a pic handy, I’ll try to snap one later and post it for you. Here is the recipe:

Here is what you need:

1 c spring or distilled water
2 c sugar
4 T lemon zest
1/2 c fresh squeezed lemon juice
1 1/2 c 100 proof vodka

***notes***

• we use organic lemons or Meyer lemons when in season
• lemons are zested using a fine micro plane grater to avoid any white pith. This is VERY important. The pith will add bitterness.
• use a good vodka, the taste matters here

Make a simple syrup by boiling the sugar and water over medium high heat until the mixture becomes clear, do not over heat this or you will end up with caramel . Remove the simple syrup from the heat and allow it to cool to a just warm temperature and pour into a clean 1 quart jar with a tight fitting lid. Add the zest, vodka and lemon juice and stir. Seal the jar and store in a cool dark place for at least 4 weeks…6 weeks is best. After your wait is over strain the solids and decant. Store in the freezer and serve ICE cold.

To serve we rim a chilled martini glass with sugar infused with lemon balm.

VERY IMPORTANT NOTE-make at least two batches.

I know what you’re thinking…I’ve finally lost my mind. But hear me out, homemade crackers are so good that you won’t be sorry you invested a little bit of time into them.

The holidays are right around the corner and it’s your time to shine, so gather up some flour, baking powder, shortening and heavy cream and get ready to make the best “saltines” you’ll ever have.

Homemade Saltines

Ingredients:

4 cups flour
1 teaspoon baking powder
3/4 cup shortening
1 cup heavy cream
1/3 cup ice water
kosher or sea salt for sprinkling

You’ll want a silpat or parchment paper for this, it makes life much easier.

Pre-heat the oven to 375 degrees.

Sift the flour and baking powder together in a bowl and cut in the shortening.  You can do this a vareity of ways but the secret is to NOT over blend. I use my stand mixer with the paddle attachement on stir for about a minute. 

Mix the ice water and heavy cream together and slowly pour into the dry ingredients, I do this with the KA running on stir.

When the dough just comes together stop mixing. Your dough should be wet and sticky at this point. Divide it into 4 pieces.

Dust your silpat or parchment with flour, remove a piece of dough and gently knead the dough until it becomes very soft and pliable.

Now dust your rolling pin and roll this piece out until it is very, very thin. As thin as you can roll it and still be able to handle. Now sprinkle with salt to taste (and since these have no salt in them, you’ll appreciate the salty tops). Using a fluted pie crust cutter or a sharp knife, cut the dough into your desired shape, I just made simple squares and rectangles.

Now comes the fun part. Invert a cookie sheet over your parchment or silpat and gently flip. Your crackers should be face down on the sheet. Now gently start peeling the parchment or silpat away from the cracker dough. Prick the crackers with teh tines of a fork three or four time (or more if you are making larger crackers).

Place your cookie sheet in the oven for about 8 minutes. When the edges are golden brown they are done. If they aren’t quite done in 8, check again every minute until the reach the desired color and crunchiness.

Proceed with the remaining 3 pieces of dough following the same steps.

Enjoy!

Have a wonderful Sunday, and do something delicious! (like make crackers!)
Colleen

www.foodwineartdesign.com