booze

Share your favourite poultry & egg related recipes.

Moderator: Moderators

booze

Postby debcat » 10 Aug 2007, 20:57

CP's pumpkin wine

Marrow Wine.

5lb (2.5kg) marrow
2oz (60g) root ginger
2 lemons
2 oranges
3lb (1.5kg) white sugar
1 gallon (5litres) water
wine yeast

Wipe the marrow with sulphated (!) cloth, cut into small pieces including skin & seeds. Thinly pare the oranges & lemons, bruise the ginger & boil all these until marrow is tender.
When cool, strain onto the sugar & stir well. Add the juice from the oranges & lemons & an activated yeast. Ferment under air lock until it stops.
Rack to a container, add Campden tablet & store 6 months.

Without the ginger the taste is very bland. You can substitute cloves or cinnamon instead.
we're all sane it's the rest of the world thats mad!
User avatar
debcat
Moderator
Moderator
 
Posts: 11400
Likes: 20 posts
Liked in: 7 posts
Joined: 13 Apr 2005, 21:14
Location: Isle of Lewis

Postby debcat » 10 Aug 2007, 20:58

and a variation

Found another one actually for pumpkin wine which is almost identical.
The differences were to grate the pumpkin & just pour the boiling water over with half of the sugar, 1oz ginger not 2oz.
Add yeast when lukewarm. Leave 5 days in a warm place, strain & add the rest of the sugar then ferment.

Optional extra was raisins.
we're all sane it's the rest of the world thats mad!
User avatar
debcat
Moderator
Moderator
 
Posts: 11400
Likes: 20 posts
Liked in: 7 posts
Joined: 13 Apr 2005, 21:14
Location: Isle of Lewis

Postby Heather » 26 Dec 2007, 12:12

As it's nearly time for the nice pink forced Rhubarb again :

Rhubarb schnapps - recipe from Nigella Image

600g of Rhubarb 300g of sugar 1 litre of vodka shake it all together in a jar and leave in a cool dark place for 6 weeks or up to 6 months , shake the jar every day or so for the first month (if you remember!)

The finished product Image
Heather
 
Likes: 0 post
Liked in: 1 post

Sloe Gin

Postby NannyP » 01 Jan 2008, 20:39

Sorry, can't remember how I made it hic, but wanted you all to know how nice it is hic :lol:

I made 2 bottles, 1 litre of Gin ?????sugar, and ????sloe's (pricked).
Left to soak, turning now and again. Strained through a jelly bag 3 months later......bottled and now drinking.
Have another lot still soaking, will leave it for another few months....it may be even better than this.

Had Mojo come for Christmas, he would have had some....maybe soon I'll let him try some.
:D
User avatar
NannyP
Moderator
Moderator
 
Posts: 14980
Likes: 177 posts
Liked in: 246 posts
Joined: 13 Apr 2005, 21:04
Location: 86310 Nr St Savin

Postby Gilly C » 01 Jan 2008, 20:53

I leave my sloes in for a year before straining, good with damsons too a little sweeter :D haven't made this years batch yet they are in the freezer must do it or none to bottle for next years christmas pressies !
User avatar
Gilly C
Hen
Hen
 
Posts: 3893
Likes: 8 posts
Liked in: 8 posts
Joined: 22 Jun 2006, 11:57
Location: dept 16 France

Postby NannyP » 01 Jan 2008, 20:54

Okay, will leave the other bottle til the end of the summer :D
User avatar
NannyP
Moderator
Moderator
 
Posts: 14980
Likes: 177 posts
Liked in: 246 posts
Joined: 13 Apr 2005, 21:04
Location: 86310 Nr St Savin

Postby mojo » 02 Jan 2008, 16:00

here in france we can buy fruit achohol in supermarkets................so any fruit pricked all over fill a wide top jar then fill the gaps with liquid .put on lid agitate not shake every day for a month.leave for 6 months strain and bottle............add sugar syrup if you want a liquer ........................................................................ this year i made red plum/apricot/kiwi/mulberry/loganberry/peach/chery/black cherry/strawberry and finally raspberry ...................must try harder this year
Give a smile away every day to a stranger............and a hug to a friend
User avatar
mojo
Welsummer Cockerel
Welsummer Cockerel
 
Posts: 16199
Likes: 1 post
Liked in: 25 posts
Joined: 13 Apr 2005, 22:02
Location: Ancient Male at GLENAY north Deux Sevre FRANCE

Damson Brandy....

Postby Clucky » 13 Jan 2008, 17:01

We have just done our first year of damson brandy (and I don't drink, but this may convert me) and its gorgeous!!

Damson Brandy link

Use a fork for pricking, its so much quicker!!

I didn't use the cinnamon or cloves and it was still lovely

You can save the pickled damson for desserts with cream or icecream....yummy!!!
Clucky
 
Likes: 0 post
Liked in: 1 post

Postby debcat » 07 Aug 2008, 03:23

Pekinouts boozy eggnog

850 ml (1½ pint) Milk
850 ml (1½ pint) Cream
340ml (12fl oz) Brandy
170g (6oz) Sugar
110ml (4fl oz) Rum
110g (4oz) Icing sugar
6 Large eggs
Nutmeg to taste

Separate the eggs.
Beat the yolks slowly whilst adding the sugar; until the mixture is pale and golden.
Now slowly add in the brandy and rum, then beat in the milk and half the cream.
Set aside until just before serving.
Whisk the egg whites until stiff and fold into the mixture.
Whip the remaining cream and icing sugar until thick.
Top each glass with whipped cream and a little freshly grated nutmeg.
we're all sane it's the rest of the world thats mad!
User avatar
debcat
Moderator
Moderator
 
Posts: 11400
Likes: 20 posts
Liked in: 7 posts
Joined: 13 Apr 2005, 21:14
Location: Isle of Lewis

Quarante Quatre (44)

Postby NannyP » 11 Nov 2010, 15:49

QUARANTE QUATRE

Image

1 large Orange
44 coffee beans (embedded in the orange as per photo).

Image

1 litre or slightly less of Alcool des Fruits (or cheap vodka)
1 large Kilner or other jar.
44 cubes or teaspoons of sugar.
Image

Leave for 44 days. At this point, you can either decant off the orange and have 44, or leave, pouring off to drink.

I am not really a drinker, so we still have some of this, despite giving some as a gift. It's nice :grin:
User avatar
NannyP
Moderator
Moderator
 
Posts: 14980
Likes: 177 posts
Liked in: 246 posts
Joined: 13 Apr 2005, 21:04
Location: 86310 Nr St Savin


Return to Recipes

Who is online

Users browsing this forum: No registered users and 2 guests