Armed with some fresh rhubarb and a recipe from the Wives with Knives blog, I decided to do the first step in making a rhubarb liqueur tonight: infusing. Timing should make this - if it's worthy - a great holiday present for some foodie friends.
4 C sliced fresh rhubarb
4 C organic granulated sugar
1 bottle of vodka
I opted for a gluten-free vodka distilled from potatoes because one of the gals I think would appreciate this has celiac disease.
Wash and trim rhubarb. Slice into thin slices. Combine rhubarb and sugar and stir well to combine. Pour vodka over the fruit, mix well, cover, and let the mixture age in a cool place for 3-4 weeks. Stir once or twice. The color will change to a rosy red.
Strain the liqueur into a colander over a large bowl. Discard rhubarb. Strain through cheesecloth and pour into bottles. Let age 2-3 months, or longer.
I'm not quite sure what I'll do with this when it's finished. Are there cocktails to be made with it? Or do I just sip it as I would any after-dinner liqueur? I suppose I have some time to decide. I'll let you know in December.
Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of CulturEatz . Read more about her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice Culinary Adventures with Camilla: Jamaican Stew Peas Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup Palatable Pastime: Jamaican Jerk Chicken Burger Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas
Here we are at April's #thebookclubcookbookCC event. It's hard to believe that we only have three more months in this year-long journey to explore - and cook from - The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors by Judy Gelman and Vicki Levy Krupp.* Judy, Vicki, and their publisher, Tarcher-Penguin , have provided the hosting bloggers with copies of the book plus copies to giveaway each month of the project. Woohoo. Incredibly generous. This month Sarah at Things I Make (for Dinner) has selected Girl With a Pearl Earring by Tracy Chevalier.** Click to read Sarah's invitation . She shared the recipe for Griet's Vegetable Soup, but invited us to find inspiration in any of the pages. On the Page... While the boys were playing around the lake during our week in Tahoe earlier in the month, I stayed by the fire and finished this book in one sitting. Loved it. photo by R
In an effort to make all of my holiday gifts this year, we are sharing recipes for hand-crafted edibles. Over the course of twelve weeks, we'll be sharing recipes that you can make at home to give to friends and loved ones, or things to serve at holiday parties. We hope you'll follow along for inspiration. You can find out more information, including the schedule: here . This week, we are "going nuts" and sharing all sorts of recipes with nuts. Think spiced nuts or nutty fruit cake or whatever floats your nutty boat! Here's what we're posting this week... Amy's Cooking Adventures shared her Salted Chocolate Cashew Butter Cookaholic Wife cooked up Slow Cooker Cinnamon Almonds Making Miracles made Honey Roasted Almonds Christmas Tree Lane posted Crockpot Spiced Nuts A Day in the Life on the Farm wrote about the Easiest Nut Brittle in the World Sew You Think You Can Cook prepared Orange Rosemary Roasted Almonds Culinary Adventur