[Tangerine] Limoncello!

There is nothing quite like the scent of citrus fruits in the kitchen. I enjoyed the lovely aroma this weekend, as I was beginning the process of making the scrumptious Italian liqueur, limoncello. However, because I've made limoncello the traditional way so many times, I decided it was time to put a new spin on it—by adding some vibrantly-colored tangerines. I also whipped up some tasty mango-tangerine fruit salad for a fabulous Saturday morning breakfast. It was the perfect way to start the weekend...

Tangerine Limoncello

Small jars of this stuff make great Christmas gifts. If you want to make the classic limoncello, omit the tangerines and use 10 to 12 lemons. After you're finished making the limoncello, juice the peeled lemons and freeze the juice in an ice cube tray. After the cubes are frozen, place them in a freezer bag and return them to the freezer. That way, you will have the juice on hand anytime for salad dressings, etc. 

1. Pour 1 bottle (750mL) of 190 proof grain alcohol (Everclear) into a glass quart jar. (If you prefer, you may use vodka instead of Everclear, but the use of pure grain alcohol is more authentic. And you are going to be diluting it significantly, so don't let the alcohol content frighten you.)

2. Using a vegetable peeler, remove the peel from 4 tangerines and 8 small lemons. (Be sure your vegetable peeler only removes thin peels of the zest and not the white pith underneath. I find that inexpensive all-metal ones work best.) Toss the zest strips into the alcohol-filled quart jar as you are peeling. Once all the citrus is peeled, cover the jar and give it a good shake. Place it in a dark, cool place and shake it twice a day for 3 days.

3. On the third day, make the sugar syrup: In a large saucepan, combine 6 cups water and 2 to 2  1/2 cups sugar (depending on how sweet you like things). Heat over medium heat until the sugar dissolves. Remove from heat and let cool completely. Strain the peels from the alcohol. In a large jar or bowl, stir together the cooled sugar syrup and the alcohol. Pour into glass jars and seal tightly.

Tangerine-Mango Salad with Honey and Cardamom

If you feel a cold coming on, this is a tasty way to get a good shot of vitamin C.

1. Peel and cut each section from 4 tangerines, being careful to remove any seeds. Place the sections in a medium bowl. Squeeze the juice from the remaining tangerine pulp into the bowl. Add the juice of one lemon and about 2 tablespoons honey to the tangerine mixture.

2. Dice 2 mangos; add to the tangerine mixture. Stir 1/2 teaspoon sea salt and 1/2 teaspoon ground cardamom (it's best if you can grind it fresh) into the mixture. Try it; stir in additional honey if it's too tart.