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Drinks Recipes

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

Procedures:

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.

Note:


Apricot-Cherry Cordial
Ingredients:

9 oz Dried apricots; quartered
6 oz Dried peaches or pears; .. chopped in small pieces
10 oz Maraschino cherries; .. drained and halved
1 1/2 c Sugar
1 1/2 c Brandy
1 1/2 c Vodka

Procedures:

Mix all ingredients in a 2 quart jar. Cover tightly and let stand at room temperature two weeks, stirring or inverting jar daily. Drain well, reserving fruit for another use.*
Pour cordial into bottles and seal. Serve well chilled or over cracked ice.
About 2 1/2 cups cordial.
* The reserved fruit from the cordial can become a luscious topping for ice cream or cake. Mix fruit, 1/2 cup coconut, 1/2 cup slivered almonds, and ? cup maple syrup or honey. Cover and refrigerate no longer than one week.

Note:


Creme De Menthe
Ingredients:

1 c Packed, rinsed and dried peppermint or spearmint leaves
3 c Vodka
2 c Sugar
1 c Water
1 ts Glycerine; optional
Green food coloring; optional

Procedures:

In a quart-sized glass bottle or jar, steep the mint leaves in the vodka for about 10 days in a cool, dark place, shaking the bottle every day.
Gently pour the jar's contents through a regular strainer or sieve, pressing hard on the leaves to release all their flavor. Follow this by 2 strainings through slightly dampened cheesecloth. For true clarity and professional looking results, pour the strained mixture through a large clean coffee filter placed inside a funnel or clean coffee cone; loosely cover with plastic wrap since the process may take several hours.
In a small saucepan, combine the sugar and water. Bring to a boil over moderately high heat. Simmer, uncovered, 5 minutes. Let cool to room temperature. Add the glycerine and green food coloring, if desired.
Funnel the strained brandy into a glass bottle, then funnel in the sugar syrup. Cover tightly; shake to blend. Let mature at room temperature, or slightly cooler, for at least two weeks.

Note:



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