My Fifth item on my list: Homemade Limoncello
Keep your bottles of limoncello in the freezer until ready to serve. The ingredients are simple and few, and making a batch doesn't require much work, but you'll need some time.
Limoncello must steep for (80) eighty days.


Ingredients
15 lemons* 2 bottles (750 ml) 100-proof vodka** 4 cups sugar 5 cups water * Choose thick-skinned lemons because they are easier to zest.** Use 100-proof vodka, which has less flavor than a lower proof one. Also the high alcohol level will ensure that the limoncello will not turn to ice in the freezer.

PreparationWash the lemons with a vegetable brush and hot water to remove any reside of pesticides or wax; pat the lemons dry. Carefully zest the lemons with a zester or vegetable peeler so there is no white pith on the peel. NOTE: Use only the outer part of the rind. The pith, the white part underneath the rind, is too bitter and would spoil your limoncello. Check out my web page on How to Zest.Step One: In a large glass jar (1-gallon jar), add one bottle of vodka; add the lemon zest as it is zested. Cover the jar and let sit at room temperature for at least (10) ten days and up to (40) days in a cool dark place. The longer it rests, the better the taste will be. (There is no need to stir - all you have to do is wait.) As the limoncello sits, the vodka slowly take on the flavor and rich yellow color of the lemon zest. Step Two: In a large saucepan, combine the sugar and water; cook until thickened, approximately 5 to 7 minutes. Let the syrup cool before adding it to the Limoncello mixture. Add to the Limoncello mixture from Step One. Add the additional bottle of vodka. Allow to rest for another 10 to 40 days. Step Three: After the rest period, strain and bottle: discarding the lemon zest. Keep in the freezer until ready to serve.

My fourth item on my list

from indiaforvisitors

Naan Bread Servings 14 pieces

Ingredients
.25 oz Active Dry Yeast
4 tbsp White Sugar
1 cup Warm Water
1 Beaten Egg
3 tbsp Milk
2 tsp Salt
4 1/2 cup Bread Flour
2 tsp Minced Garlic
1/4 cup Melted Butter

Preparation
In a large bowl, dissolve yeast in warm water. Proof until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise until the dough has doubled in volume.
Punch down dough, and knead in garlic. Pinch off small amounts of dough to make 12 to 14 pieces. Roll into balls, and allow to rise again.
While the dough is rising, preheat grill to high.
At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until done, another 2 to 4 minutes. Remove from grill, and continue cooking until all the naan has been prepared.
You can lightly sprinkle some more garlic on top for garnish

This is my 3rd item on my list

"pinkpeppercorn.blogspot.com"

I do not go to her site often enough and what a site full of class and such good taste.

pink peppercorn hot chocolate
Winter is a time to be cozy, curl-up and cuddle. It becomes exquisitely delicious and enticing with hot chocolate. It should be rich and aromatic, with a lingering thickness which remains on the palate just a second longer than expected. Something to be savoured.It may as well be a tad spicy, but a delicately sweet and subtle spice. A cure for all that ails you; affectionately known as drinkable chocolate goop, but ultimately much more refined. My favourite hot chocolate.pink peppercorn hot chocolate (Serves 1-2)1/2 cup whole milk1/2 tsp cornstarch60g, 70% dark chocolate, shaved or finely chopped1 tbsp honey1/2 tsp best quality vanilla extract1/2 tsp crushed pink peppercorns1. Pre-heat cups with hot water, to help the hot chocolate remain hot.2. In a small saucepan, bring the milk and cornstarch to a simmer over medium-low heat.3. Lower the heat, and whisk in the chocolate, honey, vanilla and peppercorns, until velvety smooth.4. Empty the water from the cups, and dry.5. Pour the hot chocolate into cups, and garnish with additional whole peppercorns, or whipped cream. Enjoy!

Every day I drive by the store here in Calgary that sells these Pink peppercorns

The Second Item on my List: Red Curry paste

I have always wanted to try this and I do love my spices.

From lusciousfood.com

So here we go — first make the paste:
4 T tomato paste
1 small onion, peeled and quartered
1.5″ cube ginger, peeled and chopped
6 cloves garlic,
2T soy sauce
2T fish sauce (ours was fermented squid - don’t turn away! it’s what makes it so rich. trust me.)
1 tsp shrimp paste
1T paprika
3T chili powder
1 heaping T coriander seeds, ground
4 habanero peppers, seeds and all (if you’re brave!)
1/2 tsp turmeric
1T cumin
1/2 tsp cinnamon
1/2 tsp ground cardamom
2″ length of lemongrass stalk, chopped
Puree all ingredients in a food processor. The result should be a very thick paste, about the consistency of good tomato paste.
Now make the sauce:
1/2 an onion, chopped
1.5″ piece of peeled ginger, chopped or grated
1.5″ piece of lemongrass stalk, sliced very fine
1T butter
Sautee until the onion is soft. Stir in 4T of your delicious homemade curry paste, or to taste. Stir in one can of coconut milk. Simmer for 1/2 hour. You can add more curry paste if you want; the coconut milk really dilutes the heat. Tweak it to suit you - more heat, or more coconut milk. It’s all good.

That Darn Everlasting List

I have a long long list of all those recipes and foods I want to try but never seem to get around to. The list also seems to be growing endlessly. What to do! What to do! So I have played a trick on myself and have made a short list of no more than 5 items that I am attracted to at that moment, and when those are done I then can go onto the next 5. Sounds easy enough? Yes?

Homemade Hand Rolled Pasta

I have got to try this a least once, and without the pasta machine.

Plain Pasta Dough (Makes about 1 pound)
3 cups all-purpose flour
3/4 cup water
1 teaspoon salt
Place the flour in a mound on a large floured surface.
Make a well in the center. Add the water and salt.
Using a fork, gently start to work the flour into the liquid.
Continue until the dough becomes sticky and difficult to work with the fork.
Use your hands to form the rough dough into a ball. Let the dough rest for 10 minutes.
Knead the dough until it is smooth and elastic, about 10 minutes.
Divide the dough into 3 or 4 balls and let rest 30 minutes.
Roll out 1 ball at a time to the desired thickness, 1/8 to 1/16 inch, and cut into shapes.

From the website: mangiabenepasta