Light and lemony

It was such a treat to have Joyce Goldstein teach at In Good Taste last week; she’s such a dynamic instructor. The recipes from her new book, “Mediterranean Fresh,” are just that- light and refreshing. Since it’s really heating up this week (we’re expecting temperatures in the 90s, which I think is exciting….), it’s time to get in the mood for quick and cool dishes, that won’t weigh you down. Joyce has several hearty salads that would make a great lunch or a light dinner. Reading her recipes, you’ll notice that many of them include citrus juices. Citrus tends to have a sharp and tangy flavor that perks up other flavors in recipes. Fresh squeezed lemon and lime juice has a much cleaner taste than bottled. And, although the taste of fresh citrus alone is wonderful, it’s also good in other preparations, such as the Italian liqueur Limoncello. It is made from lemon rinds, alcohol, water, and sugar and is bright yellow in color. The flavor is sweet and lemony, but not sour. Traditionally, Limoncello is served chilled as an after dinner “digestive”. It is often served in small ceramic containers. favorite
You can also make great cocktails with it. A wonderful Mediterranean place in San Francisco serves up a Lemon Drop Martini. Although they won’t reveal exactly what is in their specialty; this is as close as I have come to recreating it. The sweet and sour combination of lemon juice and limoncello is a great way to end a summer’s day. You’ll be looking forward to cocktail hour for sure!

-Josie



Limoncello Martini