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Blackberry Brandy
Ingredients:
2 1/2 c Ripe blackberries; rinsed
2 c Brandy; approximately
3/4 c Sugar
1/3 c Water
1 tb Grated lemon zest
1/2 ts Glycerine; optional
Directions:
Lightly crush 2 cups of the berries with a fork or potato masher; place in a quart size glass canning jar or and other quart sized glass jar that has an enamel lined lid. Pour in enough brandy to cover the berries. Add equal portions of the remaining berries and brandy to reach the top of the jars lip; make sure that all of the berries are covered by the brandy. Pour in just enough brandy to begin a small overflow, then tightly cap the jar and wipe the outside clean.
Label the date on the jar. Allow to steep in a cool, dark place for 2 months. (If a dark
environment is not available, tape a piece of black construction paper around the jar.) Every
two weeks, gently shake the jar to distribute the flavors.
After two months, gently pour the jar's contents through a regular strainer or sieve; discard the
residue. Follow this by two strainings through slightly dampened cheesecloth. For true clarity
and professional looking results, pour the mixture through a large, clean coffee filter placed inside a funnel or clean coffee cone; loosely cover the contents with plastic wrap, since the process may take several hours.
In a small saucepan, combine the sugar, water, and lemon zest. Bring to a boil over moderately high heat. Simmer, uncovered, for 5 minutes. Let cool to room temperature. Add the optional glycerine, if desired.
Funnel the strained brandy into a glass bottle, then funnel in the sugar syrup through a strainer,to remove the lemon zest. Cover tightly; shake to blend. Let mature at room temperature, or slightly cooler, for at least 1 month.
Category :
Drinks
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Food Recipes Of The Day
Oni-Giri (Japanese Rice Ball)
Ingredients:
1 rice
1 nori (seaweed)
1 seasoned rice vinegar
1 smoked salmon
1 wasabi paste
1 salt
1 sugar
Directions :
This Recipe is for the picnic rice balls that someone mentioned. They are
easier than sushi, don't require a mat, etc. Don't shy away from making
these. You don't need to use raw fish. Indeed, these particular rice balls,
called Oni-giri do not usually contain raw fish. These can be made with
smoked salmon or not as you wish.
To season the vinegar, add some salt and or sugar to taste. I don't like
the sugar myself and leave it out. I also water down the vinegar a little
bit. If you don't like vinegar, you can just use salt water or even just
plain water.
The Nori may be purchased in toasted sheets ready to use. It is widely
available. I've found it in local grocery stores here in North Carolina.
Cut the sheets into 4 - 5 cm wide strips.
The rice should be a sticky variety, like Kokuho Rose, but I have made
these successfully with standard American medium grain white rice. Prepare
as for steamed rice, allow it to sit in the pan, covered, after cooking for
about 1 hour before lifting the cover. Dump the rice into a bamboo
vegetable steamer or a wooden salad bowl, something that will absorb some
of the moisture. Fan the rice while GENTLY tossing it a few times. This
cools it so it can be handled and removes the excess moisture.
Have the salmon ready in 4 cm strips with as much wasabi dabbed on it as
you'd like. Once the rice is cool enough to handle you can begin. Wet your
hands with the vinegar. Grab some rice in the palm of one hand. Push a
strip of salmon into it. Form the rice ball by clasping your hands together
GENTLY. The idea is to form a nice triangular ball with flat faces. It's
fun. You also don't want to handle them too much. You don't want to squash
the rice grains just stick them together. Once you've shaped the ball. Wet
one side of the Nori strip with the vinegar and wrap it around the flat
faces of the rice ball.
Category :
Japanese_Foods |
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