Trapped
Had a slightly depressing day yesterday, due to a combination of a very poor night's sleep, appalling dark rainy weather and the non-arrival of my birthday post until 3 in the afternoon, but I perked up when the g-d arrived home with a Cake. I very nobly only had one slice of this, but accompanied it with some more pear vodka, which turns out to be delicious with elderflower cordial as well),
Today was a good bit brighter, in all senses of the word, and after doing a large batch of work, I set out at about one this afternoon to return library books and bulk-buy vodka and materials for flavouring it. As usual, my keys were missing, and they remained missing after I'd looked in all the usual places and some of the unusual places, and consulted St Anthony. On the off-chance, I texted the g-d, and yes, she has them with her. For some reason, she carries her keys attached to an assortment of different keyrings, small stuffed toys and even a rape alarm, which last is completely redundant, since hitting him with the whole assemblage would fell any assailant. So she'd picked my keys up with hers without noticing, trapping me in the house for the afternoon.
So the flavoured vodkas will have to wait, but meanwhile, here is the recipe for Christmas Pudding and Pannetone vodkas;
Christmas Pudding Vodka
1 litre vodka
1 tbsp soft brown sugar
1 large glass dark rum
2 cinnamon sticks
50g raisins
50g almonds, roughly chopped
peel from one large orange, scrubbed
peel from one large lemon, scrubbed
1 small carrot, grated
1 small apple, grated
4 cloves
1. Combine all the ingredients in a suitably large bottle or containers. Ensure all containers are sterilised by running through a dishwasher cycle or washing thoroughly then warming in a low oven.
2. Shake or turn the containers once a week for about two months.
3. About two weeks before drinking, strain through a fine sieve and/or coffee filter paper.
4. Once the two weeks are up, decant to pretty bottles and either offer them as Christmas gifts or keep them all to yourself.
I have tried this, and it turns out a liqueur that tastes exactly like Christmas Pudding.
I haven't tried these recipes for Pannetone vodka and Limoncello, but I'm planning on trying them this year.
Pannetone Vodka
200 g mixed dried fruit
100g cut mixed peel
500 g light brown soft sugar, plus an extra 150-200g to taste
100g toasted flaked almonds
half a 118 ml bottle good-quality vanilla extract
70cl bottle of vodka
Mix together the fruit, peel, sugar and nuts in a large plastic or glass container with a lid, about 2-3 litres in capacity. Pour over the vanilla extract and vodka and stir well. Place a large piece of clingfilm over the top of the container then replace the lid to seal tightly and stop the alcohol from evaporating. Store at room temperature in a cool, dark place for 3 weeks to soak, stirring every 2-3 days to help the sugar dissolve.
After 3 weeks, taste the vodka for sweetness, stirring in the extra sugar if necessary and leaving it for another week to dissolve. It should have a syrupy consistency and a deep honey colour.
To sterilise bottles or jars, preheat the oven to 170°C, gas mark 3. Wash the bottles or jars thoroughly and rinse in boiling water. While hot, place on a baking sheet in the oven to dry for 10 minutes.
Strain the liquor into a large bowl through a fine sieve or large piece of stretched muslin, discarding the fruit. Alternatively, place a colander in a large bowl and strain the liquor from the fruit (this method will result in a less smooth liquor). Using a funnel, fill the sterilised bottles or jars to 1cm from the top. Seal, label and date. It keeps well in the fridge or freezer for up to 6 months.
The leftover soaked fruit can be added to cake or pudding recipes.
Limoncello (Italian Lemon Liqueur)
15 Lemons
Two 750 ml bottles of 100 proof vodka
4 cup sugar
5 cup water
(allow at least 80 days to cure) Scrub lemons. Peel off zest only, scraping off any bitter white pith. Pour 1 bottle of vodka into a very large jar. Add lemon peel as you go. Store at room temperature in a dark place and let set about 40 days. At this point, make sugar syrup: combine sugar and water in large pot. Bring to boil and cook to thicken about 5 min. Let cool before adding to Limoncello with the other bottle of vodka. Cover and let set 40 days more. Strain into fancy bottles and discard the lemon zest.
Today was a good bit brighter, in all senses of the word, and after doing a large batch of work, I set out at about one this afternoon to return library books and bulk-buy vodka and materials for flavouring it. As usual, my keys were missing, and they remained missing after I'd looked in all the usual places and some of the unusual places, and consulted St Anthony. On the off-chance, I texted the g-d, and yes, she has them with her. For some reason, she carries her keys attached to an assortment of different keyrings, small stuffed toys and even a rape alarm, which last is completely redundant, since hitting him with the whole assemblage would fell any assailant. So she'd picked my keys up with hers without noticing, trapping me in the house for the afternoon.
So the flavoured vodkas will have to wait, but meanwhile, here is the recipe for Christmas Pudding and Pannetone vodkas;
Christmas Pudding Vodka
1 litre vodka
1 tbsp soft brown sugar
1 large glass dark rum
2 cinnamon sticks
50g raisins
50g almonds, roughly chopped
peel from one large orange, scrubbed
peel from one large lemon, scrubbed
1 small carrot, grated
1 small apple, grated
4 cloves
1. Combine all the ingredients in a suitably large bottle or containers. Ensure all containers are sterilised by running through a dishwasher cycle or washing thoroughly then warming in a low oven.
2. Shake or turn the containers once a week for about two months.
3. About two weeks before drinking, strain through a fine sieve and/or coffee filter paper.
4. Once the two weeks are up, decant to pretty bottles and either offer them as Christmas gifts or keep them all to yourself.
I have tried this, and it turns out a liqueur that tastes exactly like Christmas Pudding.
I haven't tried these recipes for Pannetone vodka and Limoncello, but I'm planning on trying them this year.
Pannetone Vodka
200 g mixed dried fruit
100g cut mixed peel
500 g light brown soft sugar, plus an extra 150-200g to taste
100g toasted flaked almonds
half a 118 ml bottle good-quality vanilla extract
70cl bottle of vodka
Mix together the fruit, peel, sugar and nuts in a large plastic or glass container with a lid, about 2-3 litres in capacity. Pour over the vanilla extract and vodka and stir well. Place a large piece of clingfilm over the top of the container then replace the lid to seal tightly and stop the alcohol from evaporating. Store at room temperature in a cool, dark place for 3 weeks to soak, stirring every 2-3 days to help the sugar dissolve.
After 3 weeks, taste the vodka for sweetness, stirring in the extra sugar if necessary and leaving it for another week to dissolve. It should have a syrupy consistency and a deep honey colour.
To sterilise bottles or jars, preheat the oven to 170°C, gas mark 3. Wash the bottles or jars thoroughly and rinse in boiling water. While hot, place on a baking sheet in the oven to dry for 10 minutes.
Strain the liquor into a large bowl through a fine sieve or large piece of stretched muslin, discarding the fruit. Alternatively, place a colander in a large bowl and strain the liquor from the fruit (this method will result in a less smooth liquor). Using a funnel, fill the sterilised bottles or jars to 1cm from the top. Seal, label and date. It keeps well in the fridge or freezer for up to 6 months.
The leftover soaked fruit can be added to cake or pudding recipes.
Limoncello (Italian Lemon Liqueur)
15 Lemons
Two 750 ml bottles of 100 proof vodka
4 cup sugar
5 cup water
(allow at least 80 days to cure) Scrub lemons. Peel off zest only, scraping off any bitter white pith. Pour 1 bottle of vodka into a very large jar. Add lemon peel as you go. Store at room temperature in a dark place and let set about 40 days. At this point, make sugar syrup: combine sugar and water in large pot. Bring to boil and cook to thicken about 5 min. Let cool before adding to Limoncello with the other bottle of vodka. Cover and let set 40 days more. Strain into fancy bottles and discard the lemon zest.