Wednesday, December 18, 2013

Rumtopf - How to preserve Fruit in Alcohol

Rumtopf

I’m one of those people who have a closet with a corner dedicated to the gifts I buy throughout the year instead of making the sad trip to the mall at 9pm on Christmas Eve. This year, I decided to start getting ready for holiday eating and drinking in the summer as well. I’m talking about Rumtopf, or a Rum Pot.

Rumtopf is a fantastically delicious way to preserve fruits in alcohol. The idea is to start in early summer and add layers of seasonal fruit as they become available (and more booze) until fall. Then the batch is put away and forgotten about until the holidays when it becomes a fruity, boozy base for cocktails and desserts.

Although its fall now, it’s not too late to get your Rumtopf on. There are only a few rules to the Rumtopf.

Choosing your fruit: Choose firm fruit and create a blend. Ideally your blend would include stone fruit like peaches and apricots, berries such as blackberries, and tree fruits like pears. I was warned that apples and raspberries don’t fare well to the fermentation process so skip those.

Choose your booze: Classic Rumtopf would use rum but the process would work just as well with brandy or vodka. Again, think of what flavors you would like in your alcohol and what alcohol you would like in your fruit. The alcohol should be at least 80 proof if not higher.

Assemble: Using a clean glass jar (like a canning jar), add your fruit in layers throughout the season. Each time fruit is added, you need to add 50% as much sugar by pound. One pound of fruit means ½ pound of sugar is needed. Fill the jar with alcohol to cover all the fruit and use something to weight the fruit down if it starts to float. It’s very important the fruit is completely submerged.Store in a cool, dark place…. like a gift closet.

Let it sit: Around October, stop adding fruit and let it sit for at least 2 months. Add a cinnamon stick and star anise if you like. Then just in time for the holidays, crack it open and add a couple teaspoons to a glass of champagne. The fruit goes great on ice cream or in a tart.

Wednesday, March 27, 2013

Garlic Ranch Dressing for Salad or French Frys



Ingredients
1 cup real mayonnaise
3 Tbsp rice milk or regular milk
1 tsp lemon juice
1 large garlic clove, crushed Use the largest you can find on the clove…or several small ones!
2 Tbsp finely chopped onion
1 tsp tarragon or parceley
2 tsp dried dill
1/2 tsp salt
1/4 tsp pepper
Directions
Add mayonnaise to a medium bowl. Whisk in the milk and lemon juice. Stir in the crushed garlic and finely chopped onion. Stir in the tarragon, dried dill, salt and pepper. Taste. Add a little of whatever else you think it needs! Pour over salad or fries.

Friday, March 15, 2013

Homemade Baileys Irish Cream

Here is the homemade Baileys Irish Cream recipe for all of my friends, both on and offline. It's easy enough that you should have time to whip up a batch to take to your one of your parties!

    1 cup light cream (I used heavy whipping cream, which made it even richer)
    14 ounces sweetened condensed milk
    1 2/3 cup Irish whiskey (The cheaper
whiskey tastes better in this recipe than expensive )
    1 teaspoon instant coffee
    2 tablespoons Hershey's chocolate syrup (I used Nesquick Chocolate Syrup as it does not contain Corn Syrup)
    1 teaspoon vanilla
    1 teaspoon almond extract (I skipped this entirely)


Combine all ingredients in a blender and set on high speed for 30 seconds. Bottle in a tightly sealed container and refrigerate. Shake before using. Will keep for up to 2 months.

Homemade Kahlua

 1 12-cup pot very strong coffee (chocolate flavored is best)
2 lbs. light brown sugar
4-6 tablespoons vanilla extract
1 bottle 190 proof Clear Springs or Everclear

Bring coffee to a boil in dutch oven or large pot. Gradually add 2 lbs. light brown sugar and return to boil stirring constantly. Let cool until room temperature. (I add up to 1 cup of ice to cool faster and place pot in sink of cold water).

When completely cool, add the vanilla and 190 (I prefer the Clear Springs). It is ready to serve. I like to fill the Clear Springs bottle first and put away to age for special occasions. I have made this recipe for many years and everyone who tries it likes it much better than the recipes with vodka.

Add Vodka for Black or White Russians. Chocolate Velvet Coffee is what I like to make my Kahlua with, usually, but I have also made really good flavors with Hazelnut, French Vanilla and Chocolate Macadamia Nut. Sometimes, I like to add a little almond extract to give it an Amaretto flavor.