Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Apple Liqueur
- add review
- #113030
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
2 1/2 pounds sweet apples
2 cups vodka
2 cups brandy
1 1/2 cup sugar
3/4 cup water
directions
Wash apples and remove stems. Cut into wedges or slices and put into aging container. Pour vodka and brandy over apples, stirring with a wooden spoon. Cap and age in a cool place for 1 month.
Pour liqueur mixture through a fine cloth bag that has been placed into a large bowl. Set bag with apples into another bowl to drain. Clean aging container, removing any sediment.
Pour strained liqueur back into clean aging container. Twist the top of the bag, and with the back of a wooden spoon, press out any liqueur possible. Some apples are soft and easy to press. Others are hard and do not permit as much juice to be pressed out. Pour released juice into aging container.
Combine sugar and water into a small saucepan. Heat, bringing to a boil, stirring constantly. Set aside to cool.
When cool, add to strained apple liqueur in aging container. Stir to combine. Cap container and let age for at least 1 more month.
Liqueur improves with additional aging. After aging time, check clarity. If any additional straining is needed, do it at this time.
A fine wire mesh, cloth or coffee filter is best for finer straining. When to desired clarity, bottle as desired.
added by
mariemomma
nutrition data
Nutritional data has not been calculated yet.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Make your mornings a little less hectic with these overnight breakfast recipes. Prep the night before and enjoy a warm, comforting meal in the morning.
reviews & comments