http://limoncelloquest.com/posts/arancello-orange-cello-test A Personal Pilgrimage to Create the Perfect Limoncello Tue, 02 Dec 2008 00:04:47 +0000 http://wordpress.org/?v=2.6 http://limoncelloquest.com/posts/arancello-orange-cello-test#comment-97 James Kryten Fri, 09 May 2008 09:23:10 +0000 http://limoncelloquest.com/posts/arancello-orange-cello-test#comment-97 Hi there! I am thoroughly impressed with your knowledge of Cello. Your insights into this article about Cello was well worth the the time to read it. I thank you for posting such awsome information. Signed James Kryten on this Day Friday. Hi there! I am thoroughly impressed with your knowledge of Cello. Your insights into this article about Cello was well worth the the time to read it. I thank you for posting such awsome information. Signed James Kryten on this Day Friday.

]]> http://limoncelloquest.com/posts/arancello-orange-cello-test#comment-77 Erika Mon, 05 May 2008 12:32:11 +0000 http://limoncelloquest.com/posts/arancello-orange-cello-test#comment-77 I wonder if you either need more orange zest than you would lemon zest (I've noticed in baking that orange zest is much more subtly flavored than the same amount of lemon zest) or if you might need the whole orange. I just started a batch of something I found a recipe for in Saveur-- it's a liqueur called "Quarante-quatre" from Madagascar that involves cutting 44 slits in a whole orange, pushing whole coffee beans into the slits, and then letting the whole thing steep in a jar filled with a liter of rum and 44 teaspoons of sugar for 44 days. Like limoncello, you then consume the stuff neat and freezing cold. I wonder if you either need more orange zest than you would lemon zest (I’ve noticed in baking that orange zest is much more subtly flavored than the same amount of lemon zest) or if you might need the whole orange. I just started a batch of something I found a recipe for in Saveur– it’s a liqueur called “Quarante-quatre” from Madagascar that involves cutting 44 slits in a whole orange, pushing whole coffee beans into the slits, and then letting the whole thing steep in a jar filled with a liter of rum and 44 teaspoons of sugar for 44 days. Like limoncello, you then consume the stuff neat and freezing cold.

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