Vanilla Extract, homemade.

Ingredients
2 vanilla pods
a quarter of a litre of vodka
Directions
Split the vanilla pods in half, scrape the seeds from the pod using a knife, and place both the seeds and the pods in a glass jar with a lid. Warm the vodka to 48°C. Pour the warmed vodka over the beans and allow to cool to room temperature. Once cooled, seal the jar. Store at room temperature for 1 week, shaking the jar every other day. Strain the mixture, then store in a sealed container. This will keep for a year and makes 48 one teaspoon servings.

Oysters on Creamed Leeks with Guinness Hollandaise

Ingredients:

• 24 oysters, shucked, with juice retained
• 2 Tablespoons butter
• 2 Tablespoons water
• 2 leeks, white and pale green parts only, washed and sliced
• 160g cream
• Salt and freshly ground black pepper
  Guinness Hollandaise:
• 170g butter
• half a can of Guinness
• 3 egg yolks
• Juice of 1/2 lemon
  

Preparation:

Over a small bowl, shuck oysters, strain and reserve the liquid and the shells.

Combine the butter and water and cook over medium heat until butter has melted. Add the leeks and cook until slightly tender, about 4 minutes. Add the cream and reduce until it thickens slightly, stirring continuously, 4 minutes. Season with salt and pepper and keep warm in a bowl over hot water.

In a small saucepan over low heat, melt the butter. In another saucepan over medium heat, combine the reserved oyster liquid and Guinness and bring to a boil. Cook until reduced to about 2 tablespoons. Transfer the mixture to a food processor or blender. While whizzing, add the egg yolks and lemon juice, then slowly drizzle in the melted butter and mix until thickened.

Preheat the oven grill. Place the reserved oyster shells on a baking sheet. Divide the creamed leeks evenly into the shells and top with an oyster. Spoon the Guinness hollandaise sauce over each and place under the grill until the sauce is browned and bubbling. Serve 4 oysters per person.

Limoncello

So this is Mother In Laws recipe for Limoncello. For those of you who don't know Limoncello  is an Italian lemon liqueur. Limoncello is traditionally served chilled as an after-dinner digestivo. It is usually served in small  chilled glasses. This is strong so drink it as a shot!

To produce 1 liter and half of Limoncello, get these ingredients:
- 10 medium sized lemons untreated
- 1 liter of alcohol at 90 °,
- 400 g sugar
- Half a liter of water

First, carefully wash the lemons and cut the rind thinly, being careful not to cut the white part. Place the peel on a cutting board and cut it into strips.

Gather the strips of lemon in a sealed glass jar, pour the liter of alcohol, quit and leave to infuse for at least 15 days.

After 15 days, prepare the syrup of sugar and water. In a saucepan pour sugar and water together, then heat over a low heat until the sugar has dissolved. Turn off and let cool to room temperature.

Unite the alcohol-infusion to the syrup and mix well. Take a second container and filter through a funnel lined with cheesecloth or filter paper. Repeat a second time, squeezing the lemon peel well.

Finally, again using filter funnel, fill the bottles, close them and put them to rest in a dry pantry.