A Sweet Note Played on the Limoncello: Limoncello Recipe

One of the best parts of January is avoiding the cold by staying in and working on DIY projects. One classic seasonal concoction is homemade limoncello. With some delicious Sorrento lemons and this easy recipe by Wine & Spirits Manager Sam Kling, you can be extra authentic with this Italian classic!

  • Use a vegetable peeler to remove the skin from a dozen Sorrento lemons. Try to avoid as much of the white pith as possible. Scrape off any pith you do get with a paring knife.
  • Add the peels to a quart jar and cover with a bottle of vodka, like Albany Distilling Co.’s ALB Vodka. Let that steep for two weeks.
  • A day before the two weeks are up, peel 6 more lemons. Add the peels to a bowl and cover with a pound of sugar, allowing the citrus oils to infuse with the sugar overnight (cover with plastic wrap or similar).
  • The next day, add the sugar and lemon peels to 2 1/2 cups of water and simmer until the sugar dissolves and it reduces slightly. Let the syrup cool, then combine it with the vodka and lemon infusion.
  • Allow that to mingle at room temperature in a dark place for another week or two, then strain the peels out, and bottle into recycled glass bottles of your choice (make sure to wash them thoroughly first—the swing tops are best, but wine bottles work).
  • Pop the bottles in the freezer and serve your limoncello chilled!
Carla Bueno-SandersA Sweet Note Played on the Limoncello: Limoncello Recipe
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Where’s the Citrus?

Citrus season is here at last! You might want to citrus self down for this one, because despite some delays, we’ve got more citrus varietals than ever this year. They’re coming in so quickly and so fresh you won’t be able to find them on our website just yet, but they’ll be easy to spot in our store. Thanks to our rockstar Produce Buyer, Laura Rose Dailey, even the basics have a little something extra!

Basics like heirloom navel oranges from Rising Ranches in California, a small fruit operation that only picks tree-ripened fruit for the highest quality harvest. They’re bringing us other citrus, too, like iconic blood oranges, candy-sweet Cara Cara oranges, and lesser-known sour Sevilles. Sevilles aren’t your everyday snacking orange, known for their deep, bitter flavor traditionally used in marmalades. They bring real complexity, too, to classic citrus treats like key lime pie—use these in your custard instead for a fresh twist!

Rising Ranches isn’t the only farm supplying our produce department with uncommon citrus. Buck Brand Citrus, operating from Deer Creek Heights Ranch—also from California—is responsible for the massive pomelos you won’t be able to help but notice on your next visit. Not just any pomelos, either—these are African Shaddock pomelos, a strain of pomelos with all the bright flavor you expect, but noticeably lower acidity and sourness. Other easily noshable varieties lining our shelves include satsumas and staff favorite Sumo mandarins. Both feature a handle for easy peeling, whether the satsuma’s long shiny leaves or the Sumo’s hefty nub that matches its considerable size. Don’t count out limequats, either! A cross between limes and kumquats, limequats are a perfect balance of sweetness and mouth-puckering sourness you won’t want to put down.

Chefs and aspiring cooks alike won’t just want to try the Seville, either. Sorrento lemons (also known as Santa Teresa lemons), easily identified by their knobbly peel, are the lemon of choice for making limoncello liqueur, and Wine & Spirits is stocked up with all the clear spirits you’ll need for that project. Meyer lemons have earned their notoriety for being the perfect baking lemon, of course. You don’t have to make your own Earl Grey with Bergamot lemons, whose floral sweetness gives the tea its signature aroma, but we won’t stop you, either.

Reading through this, you might wonder: Why is it all coming from faraway California? Doesn’t citrus come from Florida? The answer is that a tough few growing seasons, coupled with Florida harvesting laws, means very little citrus is coming from Florida right now. Growers are hard at work recovering their groves, and some experts say that work is already starting to pay off. In the meantime, we’ll be supporting small ranches and farms where we can to bring you the zest of the season.

Carla Bueno-SandersWhere’s the Citrus?
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A Little Wellness Pick Me Up That Won’t Put You Down

Could your January use a little hair of the dog, a little boost, a little wellness? A cure for what ails ya might be in order after a December full of holiday parties, relatives, and a work life balance that might as well have been a see-saw. All you want to do is hibernate until spring! Making a list of resolutions feels trite; it takes on a different flavor, though, when you rename it self-care.

Maybe you’re cutting out dairy—don’t worry, we’ve got Oatly in stock, though Elmhurst also makes a range of great non-dairy milks. If you’re trying to chase away the last of a 2019 cold, Monfefo’s tried and true ginger and turmeric shots now come in glass bottles to reduce their plastic production. Turmeric is also known to boost joint health, but if you’re looking for a bigger batch than a few ounces, you can make your own healthful brew at home with Diaspora Co’s single-origin turmeric, sourced directly from the family farmers that grow it in India.

The most classic resolution, naturally, is starting a new exercise regimen. It can seem like most fitness-oriented food and drink is full of unpronounceable ingredients that only weigh you down. Your standard energy bar often feels like chewing on putty dipped in faux chocolate. Energy drinks come in colors not found in nature and can taste more like the factory they were bottled in. Luckily, we’ve got the goods to keep you moving and focused.

Pack your gym duffel, hiking pack or even just your everyday bag with dairy-free, gluten-free energy bars like O.W.L., Yes, and Kuli Kuli moringa bars—O.W.L., made locally, has been a cashier favorite for years. Ingredients like protein-rich peanut butter, coconut nectar, and noted super-green moringa will fortify you, while being so delicious you’ll be looking forward to snack time. For the more serious gym goers, Siren Protein Bites pack 12 grams of plant-based protein into every serving! Don’t forget to hydrate—our current pick is Recoup, a more natural take on energy drinks with revitalizing local maple water, and a healthy dose of muscle-soothing organic ginger that gives it a kick. You’ll want to pick up every flavor!

Of course, there’s no one way to focus on health in the new year. So let’s drink—or eat—to your health in 2020, no matter what wellness trail you blaze.

Carla Bueno-SandersA Little Wellness Pick Me Up That Won’t Put You Down
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Making the Case for Leftovers

Ah, leftovers. Thanksgiving may have come, but it’s certainly not gone. A couple good heaps of mashed potatoes, part of a dish of stuffing, and a select few slices of pie are likely haunting your fridge, even if you plied your guests with takeout containers of food at the door. Most likely of all, there’s something like half a bird in your kitchen, earmarked for a week of turkey sandwiches and other quick lunch items. Before you hit that turkey event horizon, we’ve got a recipe—that you can double or even triple—from our very own Social Media maverick, Erin!

Leftover Turkey Curry

  1. Melt butter or ghee in a large, heavy skillet on medium-high.
  2. Add onion, Tikka Masala spice blend, tomato paste, garlic, and ginger. Stirring constantly, cook until fragrant, about 2 to 3 minutes.
  3. Toss in cubed turkey, letting flavors combine, at least another minute.
  4. Pour in broth and bring to a simmer. Add coconut milk or cashew cream and reduce heat to medium. Simmer for 15 to 20 minutes.
  5. Stir in scallions and cilantro; salt to taste. Serve over rice or m’smen.

*Cashew Cream

  1. Submerge cashews in cold water and soak for 4 to 8 hours or soak in boiling water for 30 minutes
  2. Drain and place cashews in a high-powered blender. Add enough water to just cover the cashews with a pinch of salt. Blend until creamy, at least 1 minute.

Made a beautiful turkey leftovers curry dish? Tag us @greenegrape and show us!

Carla Bueno-SandersMaking the Case for Leftovers
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Last Call for Thanksgiving Essentials!

THANKSGIVING HOURS
Wednesday 11/27: 8am-9pm
Thursday 11/28: 8am-2pm
Friday 11/29: 9am-8pm

Try as we might, there’s no guarantee we’ll have everything we need on the big day. We make detailed lists or recruit friends and family to bring sides and desserts, but somehow, there just never seems to be enough butter! Luckily, we’ve stocked up on vital ingredients, and we’ll be open down to the wire on Thanksgiving Day to make sure you don’t run out.

Of course, our essentials are anything but basic. Butter aficionados already know how good Rodolphe de Meunier’s Beurre de Baratte is, though vegans won’t be left out with Miyoko’s cultured cashew and coconut butter. If you’re after bacon to gussy up your greens or punch up your stuffing, get our house made bacon sliced to order—you can even choose your thickness! For the hands-on piemaker, amp up your crusts with our house made leaf lard, rendered from pastured Berkshire pigs. For the hands-on piemaker short on time, no worries; we’ll have no shortage of pre-made crusts for you to fill.

Not even sure what you’re missing on your list? Check it against our Thanksgiving collection here, and make sure your dinner isn’t going without!

Carla Bueno-SandersLast Call for Thanksgiving Essentials!
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All Soup-ed Up

A brisk day, a sweater and a big scarf, and a bowl of hot, delicious soup—just some of ingredients for a perfect fall day. While we may not be able to control the weather, we’ve got the most important part: Soup! Our neighborhood-famous soup is finally back, and our new Head Chef, Andrew Werblin, is excited to bring his recipes to your table. Look forward to classics like chicken noodle and French onion to ward off the cold. You’re sure to add some new favorites to your list, though, like spicy and sour chicken tom kha gai, or a hearty West African peanut stew!

Don’t forget to keep your soup card handy, of course—ten stamps will earn you a free soup, which could be just the pick-me-up you need as the days get longer. Ask your cashier for a card today!

Carla Bueno-SandersAll Soup-ed Up
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Gotta Blame It On My Juice

While autumn’s first day might still be a ways away on the calendar, sweater weather has definitely arrived! The neighborhood is filling back up as folks make their return from nearby getaways and far-flung adventures, and families are bustling to get their kids ready for the first day of school. We’ve got our own back to school list ready, from after-school snacks to lunchbox essentials to easy dinners, that are sure to make the grade with everyone! 

Juice boxes have always been a lunchbox staple, but this season we’re upgrading the juice game. You’ll want to keep an eagle eye out for Lumi Juice, a new collection of cold-pressed juices. These are made from organic ingredients like beets, cucumbers, grapefruit, and granny smith apples, just to name a few. They’re sure to power up anyone’s lunch, whether in the school yard or the office break room, as well as fuel workouts and early grab-and-go breakfasts. Need something with a bigger kick to it to wake you up, and maybe even keep playground cooties at bay? Try Lumi’s health shots—the jalapeño shot is bound to kickstart your brain, while bringing something new to the shots scene. 

If you’re feeling more than just thirsty, few snack combos are as classic as juice and cookies. Try satisfying your sweet tooth with Makabi & Sons shortbread sandwich cookies, new to our shelves. We just can’t stop munching on them! Made by hand by founder Eiman Behmanesh in LA, these cookies bring new meaning to thinking globally and eating locally, infusing flavors from afar into buttery cookies and smooth creme. It’s hard to choose between spicy chocolate and cayenne, smooth and aromatic earl grey, and earthy matcha with black sesame. Our best recommendation is not to choose at all and stock up! Whether you’re sneaking one into a lunchbox or hosting a weekend shindig, you won’t regret treating yourself. 

Check out our back to school selection here!

Carla Bueno-SandersGotta Blame It On My Juice
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Taught by the glass

Looking to beat the heat but still enjoy the flavors of summer? The Greene Grape team has been cooking up something new with our team of experts! Join Michele Thomas and Sam Kling at Annex this summer for a series of exclusive classes and tastings that are sure to quench your thirst for knowledge! 

Michele Thomas, Assistant General Manager of Greene Grape Wine & Spirits, will be leading our our wine classes beginning with Mythbusting Rosé! Michele is a writer, & Certified Sommelier with deep roots in the world of food, wine, & education. As Executive Editor of the International Culinary Center (formerly The French Culinary Institute), she edited recipes & developed curriculum materials for the school’s cooking and wine courses in New York and California, as well as L’Ecole, the school’s Michelin Bib Gourmand-rated restaurant. Michele is the co-author of Culinary Careers for Dummies (Wiley), with Chef Annette Tomei & Tracey Vasil Biscontini, & the author of Sodium Oxygen (Rosen) two middle grade science books for children. Her writing about food, wine, & culture has appeared in The New Yorker, Edible Brooklyn, Activist Philanthropist, BestofNJ.com, and Garnish, the mobile bartending academy for wine & spirits professionals in Africa. When not selling or writing about hooch, she can be found in Bed Stuy with Pickles & Mimzy, her tiny feline overlords, & documenting adventures in food & wine on Instagram & Twitter as @bedstuysomm.

Angel LiTaught by the glass
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Taught By The Glass—Summer Wine Classes

Have you ever wondered where rosé gets its hue? Do you ponder the origins of the Tiki craze? Maybe you’d just like to learn how to taste wine and cheese without all the pretentious airs. Whether you’re a seasoned wine enthusiast or just feeling thirsty, our Summer Wine Classes have got you covered! 

Join us at the Annex this summer for comprehensive 90 minute classes led by our experts from Wine & Spirits, Sam Kling and Michele Thomas. Take the Mythbusting Rosé class on August 16th to find out how rosé gets its rosy tint, as well as about local producers and what makes them worth supporting. Taste through five beverages, from delicate wines to fan-favorite ciders, learning how to savor them and pair them. Next, try our Tiki, Do You Love Me? class to learn the surprising history of Tiki cocktails, then sip on three different rums and three classic Tiki drinks as you learn how to taste them. You won’t leave empty-handed, either, because we’ll be sending you home with cocktail recipes to elevate your next get-together.

In September, you’ll want to come back for more with our New York State of Wine & Cheese class. We’ll teach you about New York wines and cheeses and the producers behind them, how to taste wine and cheese, how to pair them, and more. We’ll also provide plenty of snacks with every class so you can munch your way through your education. 

Sign up today at www.greenegrape.com/events and get learning! 

Carla Bueno-SandersTaught By The Glass—Summer Wine Classes
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We’ve Got Elote Time On Our Hands

While there are plenty of foods that are quintessentially summer, none are quite the simple pleasure of corn on the cob. Whether grilled in their own leaves or roasted hard over charcoal, enjoyed on its own merits or slathered in butter and seasoning, it’s an endlessly customizable meal; it’s never too hot for an ear of corn. Angela’s elote salad recipe brings a multicultural twist on a classic with K-Pop Kimchi Mayo, our new favorite condiment!

Ingredients:
6 ears of corn
1/4 cup K-Pop Kimchi Mayo Sauce
4 oz. cotija cheese, crumbled
1 bunch cilantro, chopped fine
Lime juice (to taste)
Salt (to taste)

Instructions:
Heat an oiled grill to medium-high heat and roast ears of corn for about 7 minutes, or until kernels are tender and all sides are roasted. Chop the kernels from their cobs, then combine and incorporate all other ingredients in a large bowl. Serve immediately, and enjoy your elote!

Carla Bueno-SandersWe’ve Got Elote Time On Our Hands
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