Ingredients

250g liver, cubed

100g bacon, chopped
1 cup + 3 tbsp fresh milk, full fat
50g butter
1 small shallot, minced
1 clove garlic, minced
1 birds eye chilli
sea salt
freshly ground black pepper
oil
Instructions
1. In a bowl combine liver and milk. Cover and refrigerate for at least a day. When ready for cooking
drain liver and pat them dry.
2. In a pan add a small amount of oil then fry chopped bacon until crispy. Remove bacon then set
aside.
3. Using the same pan and oil from the bacon, fry liver. Cook well and brown on all sides.
4. Remove liver from pan then put the garlic and shallots. Cook for 2 minutes in low heat.
5. Turn heat off then add butter and liver, then leave until it cools down.
6. Pour everything in the pan in a food processor together with the bacon and all of the rendered oil,
melted butter and toasted bits off the bottom of the pan. Add chilli, salt and lots of freshly ground
black pepper I added around 1 tablespoons.
7. Process until it becomes a paste but still gritty, add a tablespoon of milk at a time until desired
consistency is achieved (you might not need all or you might need more).

Mix thoroughly. Chill for about 30 minutes. Press into a well oiled mold and remove at once
to serving plate.
Garnish the plate with chopped egg yolks. Good for 4 persons.

Franny's Limoncello Recipe

What You'll Need:
1 bottle Skyy Vodka (750ml.)
2 lemons, rinsed (ideally organic, Meyer lemons)
Cheesecloth
Twine
To Finish:
1.5 cups simple syrup (50/50 water and sugar by weight)
Zest of two lemons (new, fresh Meyers)
Directions:
1. Pour vodka into a clean glass jar.
2. Wrap lemons in cheesecloth and suspend over vodka (using the twine to secure them).
3. Seal tightly, and let sit undisturbed (in a cool, dark place) for one month.
4. After one month, discard lemons, then add syrup and the fresh zest of two new lemons.
5. Let sit for 15 minutes, and strain through a fine mesh sieve (or more cheesecloth).
6. Chill and then drink up.
Sounds simple, right? Luckily, it is! I found that this technique gives it the the pure lemony essence that
you get from the suspension technique, but it also adds just a but of the satisfying oils, from the quick
dunk of the zest. I've also found that limoncellos that use the typical technique (soaking the peels for a
month) generally have a heavier, less vibrant flavor and aroma, whereas the suspension technique is
incredibly light and vibrant. Franny's technique is, to me, the best of both worlds.

Ingredients:
1/2 kilo chicken liver
1 medium-sized onion, chopped
1/4 cup butter
1 egg white, slightly beaten
1/2 teaspoon ground pepper
1 tablespoon red wine
2 hard boiled egg yolks, chopped dashed of monosodium glutamate (MSG)
How to cook Chopped Chicken Liver Pate:
In a frying pan, saute onions and chicken liver in butter. Chop the cooked chicken livers and
combine with onion, egg white, seasonings, MSG, and red wine.

Ingredients
10 lemons
1 (750-ml) bottle vodka
3 1/2 cups water
2 1/2 cups sugar
Directions
Using a vegetable peeler, remove the peel from the lemons in long strips (reserve the lemons for another
use). Using a small sharp knife, trim away the white pith from the lemon peels; discard the pith. Place
the lemon peels in a 2-quart pitcher. Pour the vodka over the peels and cover with plastic wrap. Steep
the lemon peels in the vodka for 4 days at room temperature.
Stir the water and sugar in a large saucepan over medium heat until the sugar dissolves, about 5 minutes.
Cool completely. Pour the sugar syrup over the vodka mixture. Cover and let stand at room temperature

overnight. Strain the limoncello through a mesh strainer. Discard the peels. Transfer the limoncello to
bottles. Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month.

Step 2
Place the zest in the glass jar and add one bottle of vodka. Seal tightly and
let the mixture steepshaking it dailyuntil the peels lose their color
and the liquid turns bright yellow and very aromatic, at least two weeks.

Homemade Limoncello
Crisp and fragrant, mildly sweet and the color of liquid sunshine, the lemon liqueur known as limoncello
is a simple combination of lemons, sugar and alcohol, but its intense citrus flavor makes it so much more
than a sum of its parts. Native to southern Italy, where it is enjoyed as a postprandial digestif, limoncello
has been popular in the citrus-growing regions along Italys Amalfi coast for more than a century.
Commercial brands are easy to find, but for a fresher-tasting liqueur, a homemade batch is well worth
the effort. Paul Clarke
Ingredients
2 750-milliliter bottles of 100-proof vodka
2 cups water
2 cups sugar
12 medium lemons with bright, fragrant skins
Tools
Microplane grater or serrated vegetable peeler
A one-gallon glass jar for infusing
Large bowl or jar for mixing
Cheesecloth
Funnel
Resealable bottles for the finished product

Step 1
Gently wash and dry the lemons. Remove the lemons yellow zest, taking
care to avoid the bitter white pith. This is best accomplished with a
Microplane grater made especially for zesting citrus, but you can also use
a sharp, serrated vegetable peeler. If necessary, use a paring knife to shave
any remaining pith from the strips of yellow peel. Save the zested lemons
for another use.

Step 3
Strain the infusion through a double layer of moistened cheesecloth into
the clean jar or bowl, being sure to squeeze the last drops of intensely
flavored liquid from the peel. Add the second bottle of vodka.

Step 4
Combine the sugar and water in a saucepan over medium heat and stir
until the sugar is completely dissolved and the syrup just comes to a boil.
Remove from heat and let cool.

Step 5
Add the syrup to the infused vodka. For cloudy limoncello, add the syrup
while still slightly warm.

Step 6
Using the funnel, pour the liqueur into sterilized bottles, seal tightly and let rest
at least one week. Additional aging will result in a smoother marriage of
flavors.

INGREDIENTS
11 lemons
1 750-ml bottle of Everclear, or other overproof grain spirit (140+ proof)
3 cups (21 ounces) granulated sugar
3 cups boiling water
DIRECTIONS
1. Peel wide strips of lemon zest (avoiding as much of the white pith as possible) with a sharp
vegetable peeler; reserve lemons for another use. Add the lemon peels to a 1-liter (or larger)
airtight container and top off with the Everclear.
2. Let stand at room temperature in a dark place for at least 3 days and up to 1 week.
3. After the infusing period is over, stir together the sugar and boiling water until the sugar has
dissolved; allow to cool. Combine the lemon peel/Everclear solution with the sugar syrup in an
airtight container (two if necessary, space wise) and refrigerate 1 day.
4. Strain out the lemon peels and bottle. Store in the freezer for up to 3 months.
Makes about 2 quarts.

Limoncino
Makes about 2 quarts
8 Organic Lemons
1 quart 90% alcohol (Everclear or Clear Spring)
14 ounces sugar
1 quart bottled still water
1. Peel the lemons, leaving a little white pith attached to the peel. Reserve the lemon fruit for another
use, we will only use the peels.
2. Put the peels in a large glass container with the alcohol, close it well, and leave it in a cool place for at
least 4 days, preferably a week. Gently shake a couple of times a day. The peels will lose their brilliant
yellow color, and become brittle.
3. On the fifth day or later, prepare a syrup of the sugar and bottled water, making sure the water never
quite boils. Stir and simmer 5 minutes, then after the sugar has dissolved, allow the syrup to cool.
4. Strain the lemon-scented alcohol through cheesecloth or a strainer, discard the peels, and mix the
alcohol into the syrup. At this point the alcohol will take on a rich, dense lemon color that you cant see
through. Stir or shake well before bottling.
5. Let the limoncino sit for 2 or 3 days. If you cant wait, its okay to taste a little right away. Serve cold
as an aperitivo I store the bottle in the freezer.
This liquore is delicious and refreshing on its own, but at 100 proof can be a bit strong for beginners
its fine to dilute it with sparkling water or club soda, and makes a festive cocktail when poured into a
champagne flute and topped off with Prosecco.