So… a pandemic and menopause has caused me to reflect, re-think and return to Food Freelancer..
A lot of friendship & a canny name caused me and BBF to come up with a cousin once removed variant of Limoncello…
That being …Clemencello… morphed into McLemancello in honour of bestest swimming buddy Rhona McLeman.. (see what I did there!?)
We used pared clementine peel and supermarket vodka with caster sugar.. and seeped the peel with vodka, sugar and water syrup for about 5 weeks in the dark, agitating occasionally .. and then, to combat any waste I used the vodka seeped pared peel as flavouring in Cantucci...
McLemancello
10 Clementines (or 6 Oranges)
70cl Vodka ( supermarket brand is fine)
500g caster Sugar
600ml boiling water
2. Put the peel into a large clean jar with a tight fitting lid, and pour over the vodka. leave for 1 week, agitating occasionally
3. A week later, put the sugar in a heatproof bowl or wide jug and pour over the boiling water, stirring until the sugar has dissolved. Cool slightly and then pour this over the peels and vodka. Can leave this for a week or longer before decanting.
4. When you are ready to decant, strain into bottles. Retain the seeped peel, shredding a little for each bottle. Decorate with label and Christmasy ribbon.
PS: I used plastic bottles for a "sip and dip" of McLemancello.. the reason for a small plastic bottle is that McLemancello is best served from the freezer, over ice.. it thickens up slightly in the freezer. Served with the complimentary Almond, Walnut, Peanut & Clementine Cantucci, for a dip.. the combination is sublime
5. Retain the remaining vodka soaked peel if you'd like to make the Almond, Walnut, Peanut & Clementine Cantucci
Almond, Walnut, Peanut & Clementine Cantucci
Retained vodka soaked peel, cut into thin strips (will be about 50g)
50g caster sugar
250g plain flour (plus some for the board when mixing
1/2 tsp baking powder
250g caster sugar
3 medium free range eggs, beaten
200g Almonds, Walnuts, Roasted unsalted peanuts, chopped
1. place the sliced rind and 50g caster sugar in a pan and without stirring, heat gently until the sugar melts ( shake the pan to prevent sticking). it will be a thick liquid when hot, but this will be sticky and set hard, so pour out the mixture on to a plate and allow to cool. Soak the saucepan and wash up straightaway. break up and re-chop the peel into small pieces, if necessary, set aside until making the Cantucci
2. preheat the oven to 170 C 150 C Fan Gas 3 and line a large baking tray with baking parchment or greaseproof paper
3. Mix together the flour, baking powder, sugar in a large bowl. Add the eggs and combine, stirring all the time to make a dough, add the chopped nuts and crystallised peel. The dough is very sticky, but keep going, making sure the flour from the bottom of the bowl is combined into the mixture.
4. Flour a surface or board well and turn out the mixture. Knead the mixture gently and divide into 2. shape into logs each approx 25cm long (or to fit your baking tray). Place the logs side by side, but not touching onto the lined baking tray. Bake for 25 minutes.
5. Remove from the oven, retain on tray. allow to cool for 30 mins or so. Then cut each log acrossways into just under 2cm thick pieces, and lay flat on the same baking tray so cut surface is flat.
6. return to the oven and bake at same temperature for 7-8 minutes, turn over and continue to bake for a further 7-8 minutes until golden brown.
7. Remove from the oven and cool on a wire rack.
