Limoncello

Limoncello and lemons

Everybody knows what Limoncello is. Not everybody knows how it should taste. I don’t. I haven’t been to Italy and didn’t have a chance to get a sip of “as good as Nonna’s” Limoncello. Nevertheless, there is an ideal flavor I am looking for every time I buy a promising bottle of this authentic, imported from Southern Italy liqueur. So far, it’s always been a disappointment. Maybe an authentic Limoncello is about lemon zest, not a lemon? Maybe our local lemons are not good enough?

Read more

Experimenting with Kvass in Texas

Kvass Tasting Party

“What’s more absurd than a novel about salmon fishing in Yemen?”

Kvass Madness 2016

It’s time to summarize my 2016 kvass quest. Last Sunday, my kvass-craving guests came to Lyukum Cooking Lab to celebrate kvass! I had 5+ batches of kvass and three traditional Russian cold kvass-based summer kinds of soup to taste. Everybody was asked for honest opinions so we could identify the recipe everyone liked the best. The result was somewhat unpredictable. Or, somewhat predictable, because tastes differ. Four recipes out of five found their respective fans.

Kvass Tasting Party

Kvass Tasting Party


Read more

Kvass Batch 4 [Crystal Rye Malt]

Crystal Rye Malt Kvass

This recipe is based on Crystal Rye Malt by Simpsons and rye sourdough starter. Flavor complexity of this drink is somewhat in the middle between kvass made of regular rye bread and special kvass bread. Filtering the extract is a bit challenging, but other than that the recipe is pretty simple and straightforward. Since crystal rye malt is non-diastatic, we need to add sugar to the extract. This batch was the least active of all I’ve made so far.

Read more

LET'S COOK TOGETHER!

#LYcooking #lyukumcookinglab

new recipes
in your inbox

Subscribe to Lyukum Cooking Lab mailing list to get updates to online recipe collection to your email inbox.