Views last month

Montag, 12. September 2011

No apple for a change;-)

 So, there are apples everywhere in my home. In my bathroom, in my pockets, beneath the heaps of clothes, in my drawers, in my rucksacks, in my cellar. So I needed a change.;-) Checked the pine schnapps elixir I set on in spring. I always make it stronger in the beginning. These are three handful of green pine cones, let to rest in refined sugar for three days. Then I took some 38 % brandy and let it rest until now. I will take one third of the extract and fill up with fruit schnapps (Obstler). To make a "spagyric essence" from it, you can take the pine cones, let them rest in sugar for three days again, and then reduce by cooking as done with the plum mousse. Then you can project the Obstler fruit schnapps / pine cone solution on the mass and let rest for another three weeks... cheers;-).
Preparing quince for drying: I took out the pips and had some length of paracord lying around;-). Fitted them on the cord, so that they have no contact with each other. makes for a nice, fresh smell, too;-).
 Had no paracord left, so these had to be dried this way: Clean sheet underneath ( you can also use kitchen paper), and no contact to each other. Flip over every other day!
 Dried St. John´s wort and ladie´s mantle herbs.
 Quince candy in the making. Liberally daub with refined sugar (brown one will do nicely, too;-)). When the juice runs off, you can remove the quince rings from the jar (I use plastic yoghurt containers), and set on a dish to dry out at room temperature. If you do this at 50-75 degrees Celsius in the oven, the sugar will caramelize... and... *ggg

 Rum pot Fimbulmyrk style;-). Took brown crystalline sugar, RUM;-) and put it in a jar that stood ajar at the time by incident;-). Then I put in whatever would not fit into jam and marmelade and other schnapps: Blackberries, raspberries, blueberries, sloe, rowan berries, quince, aaaand.... APPLE.:-)
I´d put in pears, too, but I am hoggish with pears;-) so none survived.

Plus some cinnamon, cardomom, nutmeg, cloves and a tiny bit of black pepper.
MUST I explain what this is?*g

It´s sloe brandy;-). Made with brown crystalline sugar and 38 % brandy...

Kommentare:

  1. I also make a little break with those APPLES ;)
    At the moment there are some plums drying in the oven and before going on with writing work again, I have little spare time to waste with this here, and I thought you would maybe also like:

    http://storyfolksinger.blogspot.com/2011/09/sfs-podcast-004-wheel-is-turning.html

    AntwortenLöschen
  2. Great one... have to take my time, too, for this;-) and I am currrently developing an internet habit... not nice for a bush bum, craftsman and mountainbiker;-) takes away from my credibility....*g

    ... und DU bist wieder mal schuld:p.:-)))))))))))))))))))))))))))fine to have a scapegoat handy;-)))))))))))))))))).

    AntwortenLöschen
  3. Well, if the woods we roam are so far apart that drums won't work, an invention like the net is quite nice to connect ;)
    And indeed, i DO own some horns, which make the scapegoat complete *g*
    Horns for all occasions...another moon virgin habit no one else must understand *ggg*

    AntwortenLöschen
  4. Fancy a collection of cowhorns?*g Or nails? Or old iron and rotten wood? Or bones?*g

    Just another reason to smile, one of many.:-)

    AntwortenLöschen

Now go on, discuss and rant and push my ego;-). As long as it´s a respectful message, every comment is welcome!

Beliebte Posts