High Voltage Shareware/high1.zip/high1/DIR22/REC1026.ZIP/REC1026.TXT

Text File | 1993-12-01 | 13KB | 434 lines

Newsgroups: rec.food.recipes
Path: nuchat!taronga!arielle
From: [e-mail] (I. Darlene Kirk)
Subject: COLLECTION: Liqueurs
Message-ID: <[e-mail]>
Followup-To: poster
Sender: [e-mail] (Stephanie da Silva)
Reply-To: [e-mail] (I. Darlene Kirk)
Organization: Taronga Park BBS
Date: Tue, 30 Nov 1993 13:45:03 CST
Approved: [e-mail]


A COLLECTION OF HOME-MADE LIQUEUR RECIPES
*****************************************


E R S A T Z    K A H L U A
53 proof
--------------------------
3 oz (by weight)         Medium to dark roast coffee,
finely ground
2 3/4 cups               Vodka, 80 proof
3/4 cups                 Brandy, 80 proof
4 tsp                    Good quality instant coffee
1 Tbl                    Vanilla extract
1 tsp                    Chocolate extract
1 tsp                    Glycerine  (at most pharmacies)
1 drop                   Red food colouring (optional)
7/8 cups                 Distilled water
1 3/4 cups               Granulated sugar

Place the ground coffee in a large wide-mouthed glass
bottle.  Add the vodka and the brandy.  Allow the mixture
to sit approximately 18 to 20 hours.  Use coffee filters
to remove the coffee from the alcohol -- discard the
spent grounds.  Add the instant coffee, the extracts, the
glycerine, and the food colour to the mixture.  Set
aside.

In a scrupulously clean pan, boil the water.  Add the
sugar, stirring rapidly.  When the sugar is dissolved,
remove from heat. Allow the sugar syrup to return to room
temperature.

Add the syrup to the alcohol mixture.  Store in a tightly
capped glass bottle.  The liqueur is better when aged for
3 or more months.

----------------------------------------------
T E A   L I Q U E U R
60 proof
---------------------

6 teabags   Earl Grey tea (or other fine tea)
24 oz.      Vodka (80 proof)
1 tsp.      Glycerine
1 cup       Granulated sugar
1/2 cup     Distilled water

Combine tea and vodka in a large glass jar.  Steep tea in
alcohol for approximately 20 to 22 hours, but no longer.
Remove tea.  Add the glycerine.

In a scrupulously clean pan, boil the water.  Add the
sugar, stirring rapidly.  When the sugar is dissolved,
remove from heat.  Allow the sugar syrup to return to
room temperature.

Add the syrup to the alcohol mixture.  Store in a tightly
capped glass bottle.  The liqueur is better when aged for
2 or more months.

-----------------------------------------------------
K U M M E L                60 proof
-----------

2 Tbl.      Caraway seeds
1 1/2 tsp.  Anise seeds
1 tsp.      Fennel seeds
1 tsp.      Angelica root (crushed)
2           Cloves
3/4 tsp.    Cumin
1 pinch     Pepper
24 oz.      Vodka (80 proof)
1 tsp.      Glycerine
1 cup       Granulated sugar
1/2 cup     Distilled water

Combine spices, seasonings, and vodka in a large glass
jar.  Put jar in a cool, dark place, and allow to steep
for three weeks.

Strain and filter alcohol mixture.  Add the glycerine.

In a scrupulously clean pan, boil the water.  Add the
sugar, stirring rapidly.  When the sugar is dissolved,
remove from heat.  Allow the sugar syrup to return to
room temperature.

Add the syrup to the alcohol mixture.  Store in a tightly
capped glass bottle.  The liqueur is better when aged for
3 or more months.

----------------------------------------------------
C H E R R Y   L I Q U E U R
---------------------------

(Tested on raspberries, blackberries and a mix of both).

Start with fresh fruit. Place cleaned fruit into a jar.

Add very strong alcohol just so it barely covers all of
the fruit.

-I used double distilled vodka (alcohol content probably
about 55-65%). -Beware though- Apparently operating a
still is VERY illegal ;-)

Let the covered jar sit for about a week and a half (it's
covered so the alcohol doesn't evaporate). Note that no
fermentation takes place here- all that happens is that
the fruit soaks up the alcohol, and releases some of its
juices. Depending on the type of fruit the level of fluid
may decrease.  Once you've decided that the fruit has
soaked in much of the alcohol gently pour off the fluid
so as not to blemish the fruit (try one now for a taste
experience :-). Call this (very strong) fluid rack #1.

During the following steps you probably should avoid
blemishing the fruit if at all possible.

Replace the fruit in the jar, but layer it with sugar.
How much sugar is a bit difficult to say here. I usually
tried to do my best to cover almost all of the fruit with
_some_ sugar. Cover the jar again. What happens now is
that the sugar makes the fruit give off its alcohol and
shrivel slightly. In a couple of days the level of juice
in the jar should reach almost the top of the fruit. This
means it is time to pour it off again, call this rack #2.

Now we repeat the layering with sugar step (getting
rack#3, rack#4, etc) until only a very small amount of
juice is released. I have been told that with cherries
this can be kept up until only a tiny little bit of
cherry skin is surrounding the pit. Each rack is sweeter
and sweeter.

With rasp[black]berries I got to rack #4 and then got
bored waiting for really small amounts of juice. So I
took the berries, threw them into a cloth and twisted the
hell out them to release the vestiges of alcohol and
juice. This was rack#5. The left over pulp can be used
with ice-cream. Note that this step is entirely optional,
four racks were plenty enough (but why waste alcohol :-).

Now comes the fun part:

Invite several friends (I used 5) and mix the different
racks in various proportions and get some feedback on how
they taste (too sweet, too alcoholic, too dry, etc).
Don't use too many friends or else you won't have any
left after the tasting. Now you should know what
proportions to mix the final product in.  Disposing of
juice _not_ used in the final mix is left as an exercise
to the reader (I had some sweet stuff left over and use
it on ice cream).

Thoughts on the final mix:

In my case the final mix was very close to the ratio of
rack#1: rack#2: rack#3 etc. This was convenient because
I got the maximum of liqueur with minimal leftovers.

-----------------------------------------------------
R U M   C R E A M   L I Q U E U R
---------------------------------

1 can (14 oz) sweetened condensed milk
1 cup dark rum
1 cup heavy cream
1/4 cup chocolate-flavored syrup
4 tsp instant coffee powder
1/2 tsp ground cinnamon
1/2 tsp vanilla extract
1/4 tsp coconut extract

Combine all ingredients in blender or food processor.
Whirl at high speed until well blended and smooth.
Serve immediately over ice.  Or cover tightly and
store in refrigerator up to 2 weeks.  Stir before
serving.

----------------------------------------------------
I R I S H   C R E A M
---------------------

1 can (14 oz) SWEETENED condensed milk
1-3/4 C Irish whiskey (I've substituted Canadian Club
with success even though the flavor is quite different)
4 eggs (fresh uncracked grade A eggs are imperative since
this won't be cooked)
1 C cream (the calorie conscious can fool yourselves with
half-half or milk)
2 T chocolate syrup
1 T powdered coffee
1 t vanilla extract
1/2 t almond extract

Combine all ingredients in a blender until smooth.  Store
in the
refrigerator for up to one month.

---------------------------------------------
B A I L E Y'S  I R I S H   C R E A M
------------------------------------

In blender, combine
1 pint half and half
2 eggs
1 1/2 cup Irish whiskey (Canadian Club works too)
2 tblsp. chocolate syrup
dash cinnamon
1 tsp. vanilla

Blend until mixed well, serve cold.  Stores up to two
weeks in the fridge, but it's never lasted that long :-).

-----------------------------------------------------
G L U E W E I N
---------------

4 litres of cheap red wine
250 ml of cheap brandy/vodka
1 cup sugar
juice of 3 Lemons
pinch of carddamon
6 cinnamon sticks
6 full slice of lemon approx 5mm thick
1 bay leaf......

Chuck all ingredients in large pot EXCEPT for the sugar.
Cover , simmer gently for 10 mins, taste. Now add 2
teaspoons of sugar per person (level NOT heaped) Simmer
for 10 mins.

Place lemon slices in glass mugs and ladel the concotion
into glass.... The lemon must float. If not, disgard
lemon and cut new  slices.... The secret is to drink the
hot mixture thru the lemon..it gives a very distinctive
flavour.

CAUTION:::::: DO NOT ALLOW THE MIXTURE TO BOIL:::::::::

(after all you wouldn't want all that alchol to
evaporate would you?)

Variations of this:

Rum instead of brandy/vodka, more sugar less sugar......
above will serve 6 people adaquetly, it depends on how
drunk you wish to get.

I have tried to lessen the amount for less people but it
never tasted the same, so I just make it up and store it
in fridge and reheat when needed.

------------------------------------------------------
M E A D
-------

3 lbs honey(lighter the better )
1 lemon
1 orange
1/2 onz citric acid,
Tannin 2-3 drops or yeast 1/16th onz

METHOD:

1. Put honey into large pot add hot water to make up
total to 1 gallon stir well until honey melts, simmer low
for further 5 mins.

2. Add the juice of lemon and orange, the tannin and
citric acid.

3. Strain liquid into fermentation vessel,place in warm
spot and plug the top with cotton wool.

Wait 4 days then......


4. Now fit fermentation lock onto vessel.

ASIDE  ( glass jar large enough to take all the liquid
is all that is needed
To make ferm.vessel..as for the lock...use a
rubber bung with a hole punched into the top..now buy an
air lock (used in beer fermenting) and use that as the
lock ...cost... $2.50)

5. After the mixture stops bubbling (approx 3-5 days)
syphon into sterilised container add one Campden tablet
and close the container with air lock.

6. Let stand until clear then syphon into sterilised
bottles,add 1 teaspoon ofsugar per 750ml bottle and
cap...wait 14 days then drink.

----------------------------------------------------
R U M   C R E A M
-----------------

1 14oz can of sweetened condensed milk
1 egg
8 oz Myers (very) Dark Rum
1 tbls (real) vanilla

Place all ingredients in a blender and blend on medium
for 3-5 minutes.

Place in the refrigerator overnite (waiting is the
hardest part of this recipe).

------------------------------------------------------
I R I S H   C R E A M   L I Q U E U R
-------------------------------------

1 3/4 C. liquor (Irish whiskey, brandy, rum,
bourbon, scotch, vodka or rye whiskey)
1 (14 oz.) can Eagle Brand Milk
1/2 pint Whipping Cream
4 Eggs (grade A uncracked)
2 Tbsp. Chocolate Flavored Syrup
2 tsp. Instant Coffee
1/2 tsp. Almond Extract

Blend (use blender) all ingredients untill
smooth.  Store tightly covered in refrigerator.  Shake
before serving.  Keeps up to one month.

-------------------------------------------------------
H O M E - M A D E   C R E A M   C O R D I A L

---------------------------------------------

1 (14 oz.) can Eagle Brand Sweetend Milk
1 1/4 C. liqueur (almond, coffe, orange or mint)
1 C (1/2 pint) whipping or light cream
4 eggs (Grade A clean, uncracked)

In blender container, combine all ingredients;
blend until smooth.  Serve over ice if desired.  Store
tightly covered in refrigerator up to one month.  Stir
befoer using. (Makes about 1 quart.)

------------------------------------------------------
F R A N K'S   G A L I A N O
---------------------------

2 C. Sugar
1 C. Water

Boil gently for 5 min.  Cool completely and add:

3 tsp Pineapple Extract
3 tsp Vanilla Extract
1/2 tsp Bananna Extract
1/4 tsp Anise Extract
5 drops yellow food coloring
1/5 100proof Vodka

Mix and pour into bottle.  Drink and enjoy.

-------------------------------------------------------

Vanilla-Coffee Liqueur

Makes 5 cups

1 1/2 cups brown sugar, packed
1 cup granulated sugar
2 cups water
1/2 cup instant coffee powder
3 cups vodka
1/2 vanilla bean, split (or 2 teaspoons vanilla extract)

Combine sugars and water. Boil for 5 minutes. Gradually stir in
coffee.  Cool. Add vodka and vanilla and mix thoroughly.  Cover and let
ripen for 1 month. Remove vanilla bean.



A friend of mine makes Kahlua quite frequently.  I asked
her for her recipe.

1 qt. water
3 c. sugar
4 Tbsp. instant coffee

Bring to boil.  Reduce heat and simmer 1 hour.

let cool and 1 Tbsp. Vanilla and either a pint or fifth
of Vodka.

Drink and Enjoy!!

Theresa


ua2

To make Kahlua:

4 cups water
4 cups sugar
2 oz good instant coffee
1 vanilla bean
1 Fifth Cheap Bourbon (that's a 750ml bottle)

Simmer water, sugar, and coffee until the sugar
dissolves.  Put vanilla
bean and bourbon in a gallon jug and add the coffee syrup
you just
prepared.  Cover and let sit one month.



I. Darlene Kirk
[e-mail]
Baylor College of Medicine
Houston, TEXAS