Winter is beautiful in Michigan. The snow falls gently to the ground, leaving a pristine layer of white. The kids bundle up, grab their sleds and their laughter fills the air. Hot chocolate and marshmallows are the preferred choice of beverage. The first month of snow is beautiful! Then January approaches and slowly February, the snow is no longer pristine and the cold, crisp air has lost its allure. The sun hasn't shown its face in days, and we are beginning to long for green grass and warm weather. This is the perfect time of year for Limoncello. Bright, citrusy and cheery enough to ward off the winter blues.
By Garrett McCord, author of Vanilla Garlic
When lemons come into season in the middle of winter I start to go a bit lemonade crazy. Yes, it may still be chilly outside and the car windshield may still require a scraping every morning, but I can never say no to a tall glass of sweet and sour lemonade. Enjoyed in front of a fire with a bowl of aveglemono soup, a favorite book you've read five times before, or a slice of almond cake lemonade always makes life a bit more enjoyable and lets you forget the world for a few moments.
I usually end up using the more common Eureka lemons for my lemonade as I think their intense citric punch is a good contrast against the sugar, but a sweet and orange-y Meyer lemon will be just as happy in a clinking glass filled with ice. I also always toss in the seeds and pod of a fresh vanilla bean - usually Tahitian for its creaminess - as it adds a floral, rich, decadent layer of flavor to the lemonade. Plus, who can resist the comely pinprick speckles of real vanilla dancing in their drink?