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Truth is a fruit which should not be plucked until it is ripe. – Voltaire Beautiful deep red liqueur. Two months ago my aunt’s plum tree was in full fruit. The truth is the plums were getting so ripe that the internal sugars were seeping out and making what looked all the world like sap from a pine tree. I’d never seen it to such an extent before. Voltaire would have most certainly been harvesting. Not wanting her to miss the enjoyment of her bounty I picked a grocery bag nearly full (well over 5 lbs) and took them up to her. In return she was kind enough to ask me if I wanted any. I quickly agreed (of course) and went back for more. It didn’t take me long to pluck off two additional pounds. This is 2 lbs of Damson plums. Note the colour is clear before it infuses. It quickly changes. What to do, what to do… There’s so much you can do with plums. They are excellent in baking, with meats or salads and preserved in jars. They also make an excellent liqueur, another common way to enjoy them. I’m not certain what variety of Damsons they were, but on the whole Damson plums are known for their tart and acidic flavour. As such they usually aren’t a favourite to just pick and eat. That’s why they have uses in jams and jellies (with lots of sugar) and making the plum liqueur from Europe called Silvovitz. So I opted for the booze. Liqueur is also easy to distribute as bottled gifts. This recipe doesn’t even require making a simple syrup. Just place it in the jar, shake and wait. I know it’s too late for this Holiday season (although some recipes age for only 1 month), but if you can get the plums you’ll be able to enjoy this liqueur in the cold, bleak days of winter. It’s very smooth. Homemade Damson Plum Liqueur Yield: 6 cups before second straining; 5 cups afterward Press the juice from the fruit without putting too much pulp in the liqueur. You will need to strain a second time. 2 lbs Damson plums 2 cups sugar 2 cups vodka 1 cup grappa (white brandy, or regular brandy) 2 slices lemon peel, 1/2” wide x 3” long 2 1L Mason jars Wash the plums well and pat them dry. This is especially important with any fruit you may purchase as it may be sprayed with pesticides. Remove the pits and cut into quarters. Cut the peel from the lemon making sure to get as little of the white pith as possible. Divide the sliced plums between the Mason jars. Add the sugar, lemon peel, vodka and grappa. Seal the jars well and shake vigorously until the sugar is dissolved. Place the jars in a cool, dark place for two months. I've read recipes that take 1 month so you could haveit for Christmas if you needed. Shake occasionally as you pass by. As the liqueur ages the colour will turn from clear to a very dark purple. Place a strainer over a large bowl (I use a 8-cup measuring cup) and strain out the solids. Press the liquid from the plums with a spatula, and discard the pulp. Re-strain the liqueur again through clean cotton cloth until clear, and bottle. The liqueur is ready now, but for best results let it age for another four weeks. ………………………………… If you like this post retweet it using the link at top right, or share using any of the links below. Questions? Comments? Derogatory remarks?

Besides all the lip-smacking foods, Australian drinks are also a stunning highlight in this country. So if you want to make your trip to Australia more

Love is a fruit in season at all times, and within reach of every hand. – Mother Teresa Photo: frangrit, Flickr ccl Here's a list that may surprise you. Tomatoes, squash, pumpkins, cucumbers, beans, okra and peppers are not vegetables. Botanically speaking, they're fruit. And so is rhubarb. Most are easy to understand why. They grow from the blossom of the plant and contain its seeds. Photo: iowa_spirit_walker, flickr ccl But why rhubarb? We eat the stalks, not any borne fruit. There's nothing like the law to set things straight (or confusing, as it were) because that is where the definition was confirmed – not by botanists. Since rhubarb was used as a fruit in in the United States, a New York court ruled in 1947 that it WAS a fruit as far as regulations and taxes. So it was finished, done and over, and it legally is now a fruit—even though it's NOT… In case you're not familiar with rhubarb, it's a herbaceous perennial plant from the buckwheat family. It develops large "umbrella" leaves on bright red stalks. Only the stalks are used in cooking. Rhubarb leaves contain oxalic acid and are toxic, so avoid ingestion. That means pets as well as humans. Large doses can cause convulsions and even coma. There are several varieties of rhubarb that are hardy to our Zone 5 climate. The edible version of rhubarb is Rheum rhaponticum. It is one of the first vegetables harvested, usually in late April or May. The medicinal rhubarb plant is Rheum official. Many ornamental variants also exist and appear in garden flower borders. We have an ornamental in ours that has extremely serrated large leaves. Last year it was settling in, so this year it should perform well. We also have a small patch of rhaponticum tucked away in a corner for kitchen use. Photo: smallritual, Flickr ccl Rhubarb on the dinner table In Nova Scotia it was "de rigeur" on old homesteads to have a patch of rhubarb growing somewhere on the property. Many of those same patches, even though many decades old, still flourish today. These patches of rhubarb were always put to good use. The bright red stalks were harvested and put into pies, stewed and served with meats, or even made into pickles, jellies and jams. Their tart taste was also combined with other fruits. A common combination even today is rhubarb with strawberries in a pie. It's really very good. There are many more ways to use rhubarb. Check here for a massive list of interesting rhubarb recipes: http://www.rhubarbinfo.com/recipes Rhubarb Strawberry pie. Photo: Vortech, Flickr ccl Rhubarb medicinally Rhubarb has been used medicinally for thousands of years. It has been written about in ancient Chinese, Arabic and medieval European publications. Rhubarb, if eaten in quantity, can be a mild laxative. It is astringent, has uses as a tonic and to treat indigestion. Even the roots are dried for later combination in many Chinese herbal remedies. Rhubarb booz-ically But what if you want to drink it? Making a liqueur or syrup are two wonderful ways to enjoy the taste of this early summer "fruit." You can capture the combination of tart and sweet that we so much appreciate when using rhubarb in cooking. So I offer you recipes for both. Fresh local rhubarb should start to appear in markets within weeks. Refreshing rhubarb syrup with soda. Photo: Duncan H, Flickr ccl For the booze hounds: Rhubarb liqueur 4 cups fresh, red rhubarb stocks (the redder the better) 1 tbsp lemon zest 2 cups vodka 1 cup sugar 1 cup water Wash and slice the rhubarb into 1/2" pieces. Place the rhubarb, zest and vodka in a container. Cover, refrigerate and allow to steep for 5 days. After 5 days, strain the solids from the vodka. It will have a rosy tint. Combine the sugar and water in a saucepan. Bring to a boil and then remove from the heat. Allow the syrup to cool. Add the syrup to the infused vodka and chill. For the tea-totalers: Rhubarb syrup 2 pound fresh rhubarb 3 cups water (or enough to cover the rhubarb in the pan) 2" piece of ginger, sliced 1-1/2 cups sugar, or 1 cup liquid honey Wash the rhubarb and cut into 1/2" pieces. Place the rhubarb with the ginger and water in a large saucepan. Bring to a boil and simmer for 5 minutes, or until the rhubarb starts to break down. Strain the mixture to remove the pulp. Place the liquid back into the pan. Reheat on low and add in the sugar or honey. Stir until the sugar (or honey) is dissolved. Remove from the heat, cool, and bottle. To make a refreshing summer drink, combine the syrup and soda in a glass with ice. The ratio for mixing is 1 part syrup: 4 parts soda, or to your liking. By the way, the syrup can be used to add a rhubarb boost to cocktails as well... Great for the patio season. ...................................... If you like this post retweet it using the link at top right, or share using any of the links below. Questions? Comments? Derogatory remarks?

MONTREAL — A new study suggests anglophone Montrealers drink more excessively than their francophone and allophone counterparts and that tippling habits are…

Have you heard about the world's most beautiful cafe? Located in the New York Palace hotel, the New York Cafe in Budapest is widely acknowledged as the most stunning restaurant in Europe – if not the world. During my three days in Budapest, I went for lunch to see it for myself and find out if the

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Ouzo, the Greek anise liquor with a strong licorice flavor, is served neat, without ice. In cocktails, it can substitute other anise-flavored liquors.

When I sell liquor, its called bootlegging; when my patrons serve it on Lake Shore Drive, its called hospitality. – Al Capone Young hazelnuts. Photo: FotoosVanRobin, Flickr ccl Sometimes you just have to slow down and wait. I’ve been waiting for a month for this liqueur. It’s standard procedure to allow nuts to infuse in liquor for that long (or longer) for the flavour to develop. It works, but it’s an interminably long time… Toasting brings out the hazelnut flavour. I’ve been investigating nut liqueurs lately and decided that this one would be my first foray into the genre. I have others planned for future. Hazelnuts are exactly what they sound like – the seed of the hazel tree. We often call them “filberts” as well. Hazelnuts and their extracts are used extensively in confectioneries and as flavouring in many products, such as Nutella. Hazelnut oil, squeezed from the nuts, is quite strong and quite expensive. Hazelnuts are rich in protein, unsaturated fat and B vitamins. I do not know if the infusion process extracts any of the vitamins or minerals from the nuts. I doubt it. One of the most famous liqueurs made from hazelnuts is Frangelico, which has been produced only since the 1980s. It is currently being made by Gruppo Campari. It is used in Hazelnut martinis, a Hazelnut Cranberry mixed drink and others, as well as in cookery as a flavouring. I can’t see why this liqueur couldn’t be used in its place. This is NOT an imitation Frangelico. Homemade Frangelico recipes do exist, but the quantity of vanilla in mine makes this a blend of the two flavours. After chopping the toasted hazelnuts you can smell the fragrance that will be infused into the grappa for the final result. Add in your mind the scent of vanilla and you’ve got an idea of what this liqueur is like. I chose to use Grappa (38% alc. vol.) which is a brandy distilled from the residue of grapes after they have been pressed in winemaking. If you wish, you can substitute vodka. Just make sure it's good vodka. Garbage in, garbage out... By the way, I purchased my hazelnuts at the bulk food stores. Ensure when you buy any nuts you check the ingredients list. Believe it or not, besides salt, many nuts have soy oil added when they're processed. Look for "dry roasted" which has neither. Two notes: First, strain the infused liquid through a fine cloth at least three times. Second, squeeze the nuts in the cloth as hard as you can to extract as much hazelnut flavour as possible. You will still find your end result is a bit cloudy due to the breakdown of the skins. Not to worry—it doesn’t hurt the flavour at all! Homemade Hazelnut Vanilla Liqueur The strained infusion after one month. Infuses 1 month | about 15% alc. vol 3/4 pound hazelnuts, with skins (about 370 g), dry roasted unsalted 2 cups grappa (white brandy) 3/4 cup light brown sugar 3/4 cup white sugar 1-1/4 cup water 1” piece of vanilla bean, sliced open Place the hazelnuts in a frying pan and toast for a few minutes. Do not allow to scorch. Keep them moving in the pan either by shaking or stirring. They will become fragrant and just start to smoke when ready. Coarsely chop the toasted nuts in a food processor until they are in medium sized chunks. Put them in a 1 L Mason jar or other container with a tight fitting lid. Pour the grappa over the top, seal and let steep for 4 weeks. After the month, strain out the nuts, vanilla and pieces of skin from the infusion using a piece of muslim cotton cloth. Combine the sugar, water and vanilla bean in a saucepan. Bring to a boil and let boil for 5 minutes. Remove from the heat and let cool. Remove the vanilla and add the syrup to the nut infusion and stir. This will improve if let to sit for 2 further weeks, but can be enjoyed chilled right away (if you can’t wait). After all, you’ve already waited a month… ...................................... If you like this post retweet it using the link at top right, or share using any of the links below. Questions? Comments? Derogatory remarks?

You can follow this step-by-step method to turn pineapple trimmings into bubbly, slightly alcoholic tepache, refreshing when paired with simple syrup and mint.

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Just living is not enough. One must have sunshine, freedom, and a little flower. – Hans Christian Andersen Golden liquid with hints of walnut, honey and vanilla. The quote above sums up our life here in the country fairly accurately. When we lived in the city it seemed we were just existing. The routine was get up, work, come home and go to bed. Rinse and repeat. That’s existing, but is it living? From experience, I have to say it is not. Let the toasted nuts soak overnight. Moving to the country has had several benefits. Yes, we are slightly “cut off” from the hurly burly but it’s close enough if we want it. Only 1.5 hours away. Technology has made it so I can work for anyone from here as well, when it works... But that's a different story. What country life has afforded us is the chance to live closer to the land and experience the joy of the seasons. It’s amazing how one thing in nature follows another, and rather quickly I’m finding. A prime example is our vegetable garden, but wild plants and our flower beds are teaching us lessons as well. They're all useful in their own ways too. Food doesn't just come from the grocery store if you know what you're looking at. I find a jelly bag apparatus indispensable. I’m still working on the life/work balance I had hoped to find. It seems to be either feast or famine, but it will come. It's hard not to worry a bit when I'm not busy every day, especially when there was no end to the work when I lived in the city. There's plenty of things to occupy my time here, and I am a little slothful about getting some going. But when I do have “down time” I can afford myself the luxury of working on projects that I want to work on. I can experiment to my heart's content. Baklava liqueur is a good example. My first attempt at this was almost two years ago now. It seems to be a completely different lifetime. It was very good, but I wasn’t completely happy with the result. it was a bit cloudy. This is a liqueur that is made to taste like the famous Greek dessert, baklava. You know, walnuts, honey, phyllo pastry... It turned out quite well, except for the opacity. The original recipe called for a 2-week infusion time and the end result was a bit cloudy. At the time I blamed it on the honey, but that may or may not have been the reason. I believe it had something to do with the nuts – fine pieces of nut “dust” that I couldn’t get out. I’ve been making nut (and soy) milk lately and have found that is a way to really extract nutty flavour quickly. If I used that knowledge I could perhaps infuse a little more nuttiness into this liqueur AND cut down on the cloudiness. So that was my departure point. The first step was to make walnut “milk” – an easy thing to do. Step 2 was to use that milk as the liqueur base. This is the liqueur before it sits and separates. A fact of homemade nut milks is that they separate. They have no stabilizers to keep the fine nut particles in suspension so they separate. A quick shake fixes that for milk, but it’s undesirable to have it in a liqueur. So in the refrigerator the liqueur went – for 1 week. At the end of the week it has separated into a golden bottom and a light brown layer of nut particles. Skimming off that layer with a spoon got rid of most of it. Dripping the mixture through a cloth lined jelly bag finished the job. I’m quite proud of the result. The end result is a liqueur has the taste of baklava distilled into a honey, golden liquid. I don’t believe anyone else has tried to make a liqueur that tastes like baklava. That’s OK. I’m perfectly happy to claim this as my own. Baklava Liqueur No. 2 Time: 1 week | Yield: about 850 ml | about 15% alc./vol. This is the result after being allowed to drip through the jelly bag lined with cotton cloth. 2 cups shelled walnut pieces 3 cup water 1 cinnamon stick, 2-3" long 1/2 tsp pure vanilla extract 1 cup liquid honey 375 ml vodka Toast the walnuts in a dry pan until they become fragrant. Take care not to burn them. Soak the walnuts overnight in the water. In the morning purée the mixture. Squeeze the resulting mixture through a fine cloth, or jelly bag, to remove the solids and make walnut milk. Dry and reserve the nut meat for another use. Place the milk in a medium stock pot. Add the cinnamon stick, vanilla and honey to the pot. Bring to a boil, reduce the heat and simmer for 10 minutes. Set aside to cool. Add the vodka, and enough liquid to make about 1L and place in a jar. Refrigerate for 1 week. During this time, a brown layer of fine walnut “dust” will float to the top. After the week, skim off as much of the sediment as you can with a spoon or ladle. Using a jelly bag lined with cloth (or similar fine cloth drip set-up), strain the liqueur again. The result will be a nearly completely clear, golden liquid. Place in clean, sterilized bottles. I find this liqueur is at its best served slightly chilled. ........................................................ You know, I really like comments... I really do. Questions? Comments? Derogatory remarks? Just ask! I’ll answer quickly and as best as I can. If you like this post feel free to share it. If you repost, please give me credit and a link back to this site.

The best Daiquiri you have ever had is one click away. Learn how to make the ultimate Daiquiri today at Liquor.com

Get cultured this weekend with a Honey Spice Kefir Lassi. What’s lassi? It’s a traditional Indian drink of fermented dairy with fruit and spices blended in. Our lassi ingredients include freshly grated ginger, cinnamon, honey, and our probiotic plain kefir. The earthy root, ginger, gives this drink a warm and spicy flavor, and may aid in digestion. Cinnamon has antioxidants to protect cells from damage, honey adds a touch of natural sweetness, and the 12 live and active probiotics in our kefir may support a balanced and healthy gut microbiome. This drink may be cool to the touch, but it’ll warm you right up with its spicy natural flavor. Prebiotics + Probiotics = a Healthy You Prebiotics are non-living, non-digestible carbohydrates naturally found in a variety of foods. Your body actually can’t digest prebiotics, so they’re what probiotics feed off of to remain actively working in your digestive system. They help the digestive system by promoting the growth of good bacteria. Prebiotics and probiotics work together in balance to make sure our digestive system stays on track and regular. Research has found that consuming a variety of prebiotic and probiotic food sources may improve your body’s natural functions, including both your immune and digestive system. With increasing research linking the correlation between probiotics, gut health, and immunity, it’s no secret that the integrity of our gut is vital to our health. Although additional factors such as stress, antibiotic usage, and individual health conditions can contribute to the condition of our gut, a focus on healthy food choices is one of the easiest ways to support the microbiome.

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I would rather play "Chiquita Banana" and have my swimming pool than play Bach and starve. – Xavier Cugat Golden homemade Crème de banane liqueur This recipe has been one week in the making, but believe me, it’s worth it. And I don’t even like bananas all that much. If you do like the taste of a nice, ripe banana I’ll almost guarantee you will like this liqueur. Forget what you know of store-purchased banana liqueur. This has natural taste and colour. This is the banana mixture just after sealing the jar. New rose liqueur is beside the computer screen in the rear. I started this recipe as one of my gift liqueurs for Christmas, but it may not make it that long. I did find out something interesting in looking at recipes: there’s “banana liqueur” and then “crème de banane.” The difference is is sweetness and alcohol content. Banana liqueur is straight up bananas with a little sugar in booze. To make the far more fancy sounding crème add a sugar syrup. The crème is less alcoholic at about 25% alc. vol. and the recipe makes a greater quantity. Perfect for gift giving! Crème de banane is the one most often used in fancy drinks. It also has applications in the kitchen besides in a glass beside the chef. Chilled crème de banane can be used as a syrup on frozen desserts, or it can be incorporated into baking to add a boost of banana flavour. I found an amazing banana pudding recipe I’m going to try and it would probably add quite a kick to banana bread, which I love. Upon (very) recent inspection, I have found that this particular crème de banane is quite nice to sip on its own as well... Crème de banane liqueur Makes about 3-1/2 cups After one week the infusion has darkened considerably. 2 well ripened bananas (they need to smell very banana-y) 1-1/2” vanilla bean, split (or 1/2 tsp pure vanilla extract) 1-1/2 cup sugar 1-1/4 cup water 375 ml vodka 5 drops yellow food colouring Take care in selecting your two bananas. They need to have well developed flavour to translate into the liqueur. NO green bananas!! Peel them and cut into chunks.. Make a simple syrup by combining the sugar and water in a small saucepan. Let it boil for 5 minutes. Add the peeled bananas and mash well with a fork. Place the piece of vanilla bean into a 1 L Mason jar. Pour the banana mixture into the jar and let cool. Then add the vodka. Shake well and let sit for one week, shaking occasionally. The liquid will become quite dark, much like overripe banans. It's fine, don't worry. Strain at least twice through fine cloth and bottle. I used a jelly bag first, and then a piece of pillow case. It came out fairly clear. I added the food colouring to give it a slight, golden hue. We all know the colour of over ripe bananas! This is my second straining, through fine weave cotton. Here’s a couple uses to get you thinking while you wait for the week: King Kong Cola Highball glass filled with ice 2 oz whiskey 1 oz Crème de banane Fill glass with cola Bazooka Bubble Gum Highball glass filled with ice 1 oz Southern Comfort 1/2 oz Crème de banane 1/2 oz Grenadine Fill glass with light cream and stir That last one has me intrigued... I'm not much for creamy drinks although my Creamsicle liqueur recipe is quite good. If you're interested the recipe is here. ........................................ If you like this post retweet it using the link at top right, or use any of the links below. Questions? Comments? Derogatory remarks?

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