Tri-County Press from Cincinnati, Ohio • Page A8

8A 2016 NEWS Ihave told you many times that my readers you!) are the best. Really. You prove it to me every time I do a presentation, whether on TV, radio or in person. Your feedback is always welcomed, even when I get corrected. glad you feel comfortable enough to share your stories of family, food and friends.

Ifeel like I know you, and you say the same about me. Some of you have been with me since the beginning, when our kids were little. Others I meet are folks who have just discovered this column or were told about it by someone else. what this community of newspapers is about: a community sharing and caring. One of the presentations I did recently was for Boone County Extension homemakers.

Such a lively and close-knit group. They were kind enough to gift me with their favorite recipes cookbook. The harvest salad recipe is from that cookbook and it is so good. Norb Weidner, a Batavia reader, told me waiting for the limon- cello recipe to appear in this column. over, Norb! Rita NaderHeikenfeldis an herbalist, educator, Jungle culinary professional and author.

Find her blog online at Abouteating. com. Email her at with in the subject line. Limoncello The great thing about this is it keeps just about forever in the freezer. Start making it now and it will be perfect for the holidays.

My latest tweak is to make it with really thick-skinned lemons. the peel that infuses flavor into the vodka, so thick skinned ones are best. Check my abouteating.com blog for step-by-step instructions. 3pounds lemons, thick skinned 4cups good quality 100 proof vodka 3cups sugar 3cups good quality water Pour vodka in large glass jar or container. use plastic, as it may be air permeable.

Wash fruit very well to remove wax coating: plunge each lemon into boiling water and remove it right away. Dry immediately with a towel and the wax will be rubbed off. Remove with a vegetable peeler. the colored part. Now if some of the white part underneath the skin is visible cut that off.

the pith and very bitter (though it is the most nutritious part of the peel). If you get it all off, do the best you can. Place zest in jar with vodka and cover. Let sit at room temperature for 2-3 weeks. It hurt to let it infuse even longer.

The vodka will take on the color and flavor of the citrus as it steeps. Bring sugar and water to a simmer and stir until sugar dissolves completely. Let cool and then add that to vodka mixture and stir. Let sit for an hour. Strain and put in pretty bottles.

Seal and chill in frig a couple of weeks at least. Or store in freezer for a long, long time! To use, serve straight over ice chips, mix with sparkling wine or mineral water and alemon curl, toss with fresh fruit, serve over ice cream, frozen yogurt or simple cake. Tip from kitchen: Switch it up! made this with a combo of lemons and limes, and a Montgomery reader said made it with navel oranges. Harvest salad with sweet Dijon vinaigrette Ihave adapted this only slightly. What I love about this salad is the dressing keeps for up to 2 weeks.

Salad 12 oz. bag mixed greens 1pear or apple, chopped 1cup toasted pecan halves cup dried cranberries or cherries Dressing 1cup red wine vinegar cup sugar cup olive oil 1tablespoon Dijon mustard Toss salad ingredients and set aside. Combine vinegar and sugar and bring to a boil over medium heat. Reduce heat and simmer just until sugar dissolves. Cool and whisk in oil and mustard.

Tip from kitchen Toasting nuts. Pour onto cookie sheet in single layer. Roast at 325 or 350 until they smell fragrant. Check after six minutes or so. over roast or they will burn.

THANKS TO RITA HEIKENFELD This limoncello can be made now and stored in the freezer for the holidays THE OVER: Limoncello recipe is here Rita Heikenfeld KITCHEN 513-268-1186.