Friday, July 27, 2012
PLEASE VOTE FOR US: http://marxfood.com/top-fire-on-ice-chile-recipe/
IT'S EASY! *Once per IP Address!
Hi everyone! It's me, John, again...back with my second ever blog post! I feel honored. In all honesty, I know Danielle takes this blog seriously so I will do my best to make her proud. When I found the Marx Foods newest challenge: Fire on Ice Chile Recipe Contest I could not refuse another chance to get back into the foodie ring.
Aji Panco Peruvian chile, for it's fruity taste, and 5-6 dried Wild Tepin Peppers, for a spicy kick, into a vodka bottle for 2 days.
While my spicy concoction was percolating to perfection, I prepared the sweet surprise of our limoncello pops - candied lemon slices. Thanks to Danielle's epic research of Martha Stewart, we found a great, and easy recipe for them.
And then it came to making our limoncello. Lots of lemons, sugar, and some peppers soaked until they reached the spiciness that I craved. Freezing it only iced in all that goodness and decreased the intense spice level you may have expected. These pops are for adults only; but if you have a spicy-loving kid (like I was), omit the pepper vodka and let the peppers soak in the limoncello mixture just a little bit longer. It will preserve the heat but keep everything legal!
Serves: 12 (1 pop each)
1 Aji Panco Peruvian Chile
5-6 Dried Wild Tepin Peppers
8 ounces vodka
Candied Lemon Slices (adapted from Martha Stewart)
1 large lemon
1 cup sugar
2 cups water, divided
2 mint leaves
4 cups water, divided
1 cup sugar
1 cup lemon juice, freshly squeezed
2 New Mexico Chilies
2 Thai Chiles
1/4 cup Pepper Vodka
12 Candied Lemon Slices
Pepper Vodka: Poke holes in the peppers. Combine vodka, and chile peppers in the vodka. Let sit overnight.
Candied Lemon Slices: Wash lemon thoroughly and then thinly slice the lemon. Bring 1 cup water to a boil over high heat. Add lemon slices and cook 1 minute, until softened. Remove and place into an ice bath. Combine remaining water, sugar, and mint in a large skillet and bring to a boil. Add lemon slices and cook for 40-50 minutes over low heat, stirring occasionally. When the lemon rinds appear translucent remove the slices and place on tin foil until ready to make pops.
Limoncello Pops: Combine 1 cup water and 1 cup sugar in a skillet. Bring to a boil until the sugar has fully dissolved. Pour into a large bowl and add remaining water and lemon juice. Poke holes into the New Mexico Chilies and Thai Chilies. Add to the bowl and let stand for 2-4 hours (depending on your spicy tastes) in the refrigerator. Remove peppers and mix in vodka. In the popsicle cups, place a candied lemon slice in each. Pour the Limoncello over the candied lemon slice dividing evenly between the popsicles. Add the popsicle toppers and freeze for at least 6 hours, or overnight.
These are so refreshing even Danielle couldn't stop eating them! That's when you know I've done good!
Until the next time my oven is on...
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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