Gifts of Food

It shouldn’t come as a surprise that food is basically my love language. My day job has me helping feed thousands of people in San Francisco and Marin, and in my little kitchen sees me creating for those I love and hold dear.

And that extends to my gift giving. Every year I make a custom seasoning blend, limoncello, and this year I’m adding a bourbon vanilla extract.

My friends and family have come to love and expect my seasoning blend and some combination of food related gifts - and I’m a people pleaser :)

Bourbon Vanilla Extract here

Beginning of Limoncello here

Bourbon Vanilla Extract:

• Bourbon (I like Bulleit)

• Vanilla Beans

  Cut a slit down the vanilla beans, and add 3-4 beans to your vessel of choice and fill with bourbon. I use 3-4 beans for 8 ounces.

Seasoning Blend

Loosely based off a basic Italian blend, each year is a little different, but always heavy on basil and garlic powder (obviously).

I do about equal parts dried basil, oregano and garlic powder. About half as much ground black pepper and salt. About a quarter as much parsley, rosemary and thyme.

Really it’s all about what you like.

I use this to season pretty much everything I cook, as well as in my salad dressing, or mix with good quality olive oil and dip some homemade bread!

Limoncello

This process takes about 5-6 weeks in total - and is comprised of 2 parts.

• 8-10 lemons (I prefer Meyer)

• 750ml Vodka

Peel the lemons and add to a glass jar, pour in the vodka. Let sit for at least a week, but I prefer to let mine sit for a month. Then you’re ready for part 2.

• 1.5 C sugar

• 1.5 C water

• Make a simple syrup (dissolve equal parts sugar into boiling water)

  • You can use anywhere from 1-4 cups sugar/water, but the more water, the more diluted your limoncello. I prefer mine not too sweet, and always let friends and family know they can add more simple syrup if they want it sweeter.

• Once simple syrup is cooled, mix it into lemon-vodka

• Pour into bottles (preferably ones with a swing top)

• Cellos can stay in the refridgerator for a month, or in the freezer for up to a year

  • Since it’s alcohol, it won’t freeze, I leave mine in the freezer as it’s best extra chilled

  What do do with Limoncello?

• Serve it straight up, super chilled

• Pour over ice cream, cheese cake, or grilled peaches & poundcake

  • Really over any dessert!

• Bake with it! Cookies, Cakes, Lemon Bars - so many options