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December 16, 2007

©2006 The Savvy Homemaker, All rights reserved

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We haven't even awakened to the smell of Thanksgiving turkey yet, so pardon us if we bring up holiday gift-giving a bit early.

But some gifts can't wait until the last minute, and homemade liqueur is one of them. These sweet alcoholic beverages, usually served with coffee after - or in place of - dessert, need a month or so to mature. It takes time for the full flavors of the seeds, fruits, herbs, nuts or other ingredients to work their way into the alcohol base.

That aside, making liqueurs at home is relatively simple, and they usually taste as good as their more expensive store-bought counterparts. Even better, they're a real bargain compared to what you get at the store. A homemade Kahlua-like coffee liqueur, for instance, will run about $10. The store-bought equivalent goes for $20.

We can consider ourselves lucky that recipes for homemade liqueurs even are available at all to us everyday folk. Many of today's liqueurs had their origins in alchemists' laboratories or in monasteries and convents, made not for enjoyment but as cures for myriad ills. And the recipes were closely guarded.

One of the most common potions, Benedictine, was developed by Christian monks in the 16th century. Legend has it that no more than three people at a time knew the complete formula. Its companion-in- mystery is Chartreuse, a liqueur perfected in the 18th century by a Carthusian monk that still is made using the original recipe.

Recipes for other liqueurs - and there are a raft of them - were homemade potions that were passed from house to house and through generations.

Today, the tradition of the heirloom liqueur recipe lives on in some families, including Sherrye Hull's. Hull's late grandmother, Nina Pietrafeso, made anisette, a licorice-flavored liqueur, for special such occasions as weddings, baptisms and holidays.

"No matter what the occasion, when we walked in the door - bam - we all got a shot of Grandma Pet's anisette," says Hull, who lives in Colorado Springs.

When Hull's 98-year-old grandmother passed away in April, Hull inherited the recipe. She's eager to keep her grandmother's memory alive, so she's busy getting a batch of anisette ready for the Christmas holidays.

"It's her famous legacy," says Hull, who plans to tint the liqueur red, as her grandmother did, and serve it with a dessert of cannoli.

Hull's anise-flavored concoction costs about $12, versus $26 for the store-bought brand - and that's for only a third of the amount her recipe will brew.

Should you decide to give liqueur for a holiday gift, here are some ideas to make it extra special:

Make a variety of liqueur recipes to create a colorful rainbow of gifts. Let them stand on their own or bundle them with the recipes.

Make a handsome presentation with an attractive bottle nestled with several cordial glasses or a homebaked treat that would be tasty with the liqueur.

Include a card giving ideas for using the liqueur. One quick dessert idea: Prick a plain sponge or pound cake in several places with a skew- er, sprinkle with such a liqueur as chocolate, coffee, or fruit, allow to stand overnight and serve as is or with a fluff of unsweetened whipped cream.

Include recipe cards for foods and drink that use the liqueurs you're giving as gifts. Liqueurs are used as flavorings for such varied sweets as Bavarian creams or chiffon pies. The richly flavored beverages also can be used as sauces for ice creams, cakes and puddings.

Many liqueurs also are components of mixed drinks, such as the Bushwacker: 1/4 cup half & half, 3 tablespoons Kahlua and cream of coconut, 2 tablespoons light rum, 1 tablespoon dark crme de cacao mixed together and poured over a glass of crushed ice.

Homemade foods always make special gifts and homemade liqueurs are a great way to keep the spirit of the holidays going long after the last gift is opened - if they last that long.

- Edited by Barbara Cotter; Headline by Teresa J. Farney

The flavors

Some common liqueurs and the ingredients that give them their distinctive flavors:

AMARETTO: apricot pits and almonds

ANISETTE: anise seeds

AQUAVIT: caraway seeds

COINTREAU: oranges and brandy

CRME DE CASSIS: black currants

CRME DE FRAMBOISE: raspberries

GRAND MARNIER: oranges

KAHLA: coffee

KIRSCH: fermented cherries and brandy

OUZO: anise

PERNOD: anise

TIA MARIA: coffee

VANDERMINT: chocolate and mint

Some things to know about making liqueurs

Fruits are the most popular flavorings for liqueurs. Cherry and orange flavors account for more than half of the fruit liqueurs sold and are popular for home- made versions. After the infusion is complete, the fruit can be removed and the liquid strained for a clear drink or left in and served as part of the drink.

All fruits carry bacteria that can spoil a liqueur. If you make a clear, strained liqueur based on spirits, you won't have to worry about bacteria because spirits are at least 40 percent alcohol - strong enough to kill bacteria. If you make a liqueur based on wine, you must blanch the fruit for three minutes to kill the bacteria because the alcohol content is too low to do the trick.

Sterilized wide-mouth gallon and quart jars can be used for mixing and allowing the flavors to infuse into the alcohol. Dark jars are best; if you don't have any, cover jars with dark cloths. Never use plastic bottles or plastic-lined lids because the plastic will give the liqueur an off flavor.

Most liqueurs require a month of aging before being placed in sterilized decorative containers. Then they may need another month of aging to be at their best flavors. Store wine-based liqueurs in the refrigerator; use them within two months of opening. Spirit- based liqueurs don't need refrigeration. Once opened, they will keep their flavor for two years.

Sugar syrup forms base for many flavored liqueurs

Sugar Syrup

Makes 1 cup

1 cup white granulated sugar

1/2 cup water

Bring to boil and stir until all sugar is dissolved and mixture is clear. Always cool before adding to alcohol mixture, as heat causes the alcohol to evaporate.

Nutrition data, per 1 1/2-ounce serving: calories 149 (0 percent from fat); fat 0 g; protein 0 g; carbohydrates 38 g; fiber 0 g; cholesterol 0 mg; sodium 1 mg; calcium 1 mg.

Nina's Anisette

Makes 3 quarts

1 quart (100-proof) gain alcohol

2 quarts plus 1 cup water

6 cups sugar

1 1/2 teaspoon anise oil*

Few drops of red food coloring

In large pan, bring water, sugar and anise to boil and continue boiling 10 minutes. Cool. Add alcohol and coloring. Strain through cheesecloth to absorb anise oil. It may be consumed immediately, but the longer it ages, the better it gets.

*Found at Marway's Cake & Wedding Supplies, 2508 E. Bijou St.

Source: Sherry Hull

Nutrition data, per 1 1/2-ounce serving: calories 112 (.8 percent from fat); fat .1 g (sat 0 g, mono .1 g, poly 0 g); protein 0 g; carbohydrates 18 g; fiber 0 g; cholesterol 0 mg; sodium 1 mg; calcium 1 mg.

Banana Liqueur

Makes 4 cups

2 medium-size bananas, peeled

1 teaspoon vanilla extract or a 2-inch length of vanilla bean

1 cup sugar syrup

3 cups vodka

Mash bananas and add vanilla and cooled sugar syrup to vodka. Shake gently. Steep 1 week. Strain and filter. It may be consumed now, but it will have a richer flavor if allowed a 2- to 3-month maturing time.

Source: "Homemade Liqueurs," by Dona and Meilach

Nutrition data, per 1 1/2-ounce serving: Calories 140 (0 percent from fat); fat .1 g; protein 0 g; carbohydrates 12 g; fiber .26 g; cholesterol 0 mg; sodium 1 mg; calcium 1 mg.

Apple Cordial

Makes 2 1/2 cups

4 cups coarsely chopped apple

2 cups brandy or vodka

1 cup sugar

1 (4-inch) cinnamon stick, broken

In large, screw-top jar, combine all ingredients. Cover tightly and let stand 24 hours. Turn jar upright; let stand 24 hours. Repeat turning process until sugar dissolves. Store in cool, dark place 4-6 weeks. Strain through cheesecloth into decanter and cover.

Source: "Homemade Liqueurs"

Nutrition data, per 1 1/2-ounce serving: Calories 160 (0 percent from fat); fat 0 g; protein 0 g; carbohydrates 50 g; fiber .92 g; cholesterol 0 mg; sodium 1 mg; calcium 3 mg.

Cranberry Cordial

Makes 3 1/4 cups cordial and 3 cups berries

4 cups fresh cranberries

3 cups sugar

2 cups gin

Wash cranberries; drain and coarsely chop. Place in large screw- top jar. Add sugar and gin. Cover tightly, invert jar, and let stand 24 hours. Turn jar upright; let stand 24 hours. Repeat turning every 24 hours for 3 weeks. Strain through cheesecloth into decanter and cover. Spoon drained berries into a jar, cover and refrigerate. Keep berries refrigerated and serve over ice cream.

Source: "Season's Greeting," by Marlene Sorosky

Nutrition data, per 1 1/2-ounce serving: Calories 220 (0 percent from fat); fat 0 g; protein 0 g; carbohydrates 37 g; fiber .94 g; cholesterol 0 mg; sodium 1 mg; calcium 2 mg.

Orange Liqueur

Makes 5 cups

4 medium oranges

2 cups sugar

2 cups vodka or rum

Squeeze juice from oranges; reserve peel from an orange. Scrape white membrane from reserved peel; cut peel into strips. Add water to juice to make 2 cups. Bring orange-juice mixture, peel and sugar to boil. Reduce heat; simmer 5 minutes. Cool. Pour into large screw-top jar. Stir in vodka and cover. Let stand at room temperature 3-4 weeks. Strain into decanters and cover.

Source: "Homemade Liqueurs"

Nutrition data, per 1 1/2-ounce serving: Calories 112 (0 percent from fat); fat 0 g); protein 0 g; carbohydrates 16 g; fiber .05 g; cholesterol 0 mg; sodium .5 mg; calcium 3 mg.

Mint Liqueur

Makes 3 cups

12-14 tablespoons fresh mint

or 6 teaspoons dried, well- crum-pled mint, peppermint or spearmint

3 cups vodka

1 teaspoon glycerine (optional)

1 cup sugar syrup (for creme de menthe use 2 cups)

Steep leaves in vodka 10 days and shake bottle occasionally. Strain and filter. Be sure to press all juices from leaves with a spoon against strainer. Mature 2 weeks. Should any globules of oil form on surface of the liqueur, remove with blotting paper or paper toweling, dabbing gently. Note: This also can be made with mint or peppermint extract. Use 2-3 teaspoons and combine all ingredients at once. Shake well; let mature 1-2 weeks.

Source: "Homemade Liqueurs"

Nutrition data, per 1 1/2-ounce serving: Calories 170 (0 percent from fat); fat 0 g); protein 0 g; carbohydrates 12 g; fiber 0 g; cholesterol 0 mg; sodium 1 mg; calcium 1 mg.

Almond Liqueur

Makes 2 cups

1/2 teaspoon pure almond extract

1 1/2 cups vodka

1/2 cup sugar syrup

Make sugar syrup, cool and add all ingredients. Shake well. It will mature in a matter of days.

Source: "Homemade Liqueurs"

Nutrition data, per 1 1/2-ounce serving: Calories 124 (0 percent from fat); fat 0 g; protein 0 g; carbohydrates 9 g; fiber 0 g; cholesterol 0 mg; sodium 0 mg; calcium 0 mg.

Chopped Almond Liqueur

Makes 2 cups

3 ounces chopped, fresh almonds

Pinch of cinnamon

1 1/2 cups vodka

1/2 cup sugar syrup

Combine all ingredients, shake well and steep about 2 weeks. Filter and sweeten if necessary. Mature another 3-4 weeks.

Source: "Homemade Liqueurs"

Nutrition data, per 1 1/2-ounce serving: Calories 130 (0 percent from fat); fat 0 g; protein 0 g; carbohydrates 16 g; fiber 0 g; cholesterol 0 mg; sodium 4 mg; calcium 1 mg.

Coffee-Flavored Liqueur

Makes 4 cups

2 cups water

2 cups sugar

1/2 cup instant coffee granules (use a fresh jar)

1/2 chopped vanilla bean

1 1/2 cups vodka

Boil water and sugar until dissolved. Turn off heat. Slowly add instant coffee granules and continue stirring. Add chopped vanilla bean to vodka, then combine cooled sugar syrup and coffee solution with vodka. Cover tightly and shake vigorously each day for 3 weeks. Strain and filter.

Source: "Homemade Liqueurs"

Nutrition data, per 1 1/2-ounce serving: Calories 122 (0 percent from fat); fat 0 g); protein 0 g; carbohydrates 19 g; fiber 0 g; cholesterol 0 mg; sodium 2 mg; calcium 3 mg.

Apricot Brandy

Makes 6 cups

4 cups sugar

2 cups water

2 pounds dried apricots

2 fifths vodka

Bring sugar and water to boil in small saucepan, stirring often. Reduce heat and simmer 5 minutes or until sugar is dissolved. Cool to room temperature. Place apricots in 1 or 2 large glass jars. Add sugar syrup and vodka, stirring to blend. Cover tightly and store in cool, dark place for at least 1 month, shaking jar every week.

Before serving, strain liquid. It may be stored at room temperature up to 3 months.

Source: "Season's Greeting"

Nutrition data, per 1 1/2-ounce serving: Calories 180 (0 percent from fat); fat 0 g; protein 1 g; carbohydrates 40 g; fiber 0 g; cholesterol 0 mg; sodium 4 mg; calcium 2 mg.

Frozen Berry Liqueurs

Makes 2 cups

1 (10-ounce) package berries (strawberries and raspberries work well)

1 1/2 cups vodka (or 1 cup vodka and 1/2 cup brandy)

1/4 cup sugar syrup

Add juice and berries to alcohol. Stir and steep for a week, then strain. Crush berries through strainer and filter. Taste. Add sugar syrup as necessary. (Many frozen fruits are already heavily presweetened. If using unsugared fruits without syrup, treat them as fresh fruits, but reduce amount of water when making sugar syrup because of water content in frozen fruits.)

Source: "Homemade Liqueurs"

Nutrition data, per 1 1/2-ounce serving: Calories 120 (1 percent from fat); fat .1 g; protein 0 g; carbohydrates 7 g; fiber 0 g; cholesterol 0 mg; sodium 0 mg; calcium 6 mg.

A mouthful of flavor

Is schnapps a liqueur? Yes - and no. Manufacturers label it "liqueur" if the product is made with natural flavorings and "imitation liqueur" if it's made from artificial flavorings. Higher- end schnapps tends to be made from natural flavorings.

Wine and spirit reference books don't seem to address the schnapps-as-liqueur question at all. "The Ultimate A-to-Z Bar Guide," by Sharon Tyler Herbst and Ron Herbst, merely say the word comes from the German word schnaps, meaning "mouthful," referring to the mouthful of flavor you get from drinking these beverages. Although sweet peppermint schnapps is the most widely known version, this potable may be flavored with herbs and seeds (including aniseed, caraway seed, dill, and fennel) and can range from sweet to dry.

Denmark produces the majority of schnapps, with Germany coming in second.

Source: "The Ultimate A-to-Z Bar Guide," by Sharon Tyler Herbst and Ron Herbst

Copyright 2000
Provided by ProQuest Information and Learning Company. All rights Reserved.

Gazette, The (Colorado Springs),  Nov 8, 2000  by Teresa J. Farney

Feedback can be a wonderful thing. I always learn something new. For example, the column I wrote about cast-iron skillets inspired people to call in with additional tips.

"You missed two things about cast-iron skillets," said an unidentified reader. "You can make the best upside-down cakes in them, and when you take them on camping trips, you clean them with sand."

I agree with the upside-down cake comment (and a recipe follows on the next page), but sand-cleaning? I turned to my Eagle Scout husband, who agreed that's the way it's done in the wilds.

Gazette, The (Colorado Springs),  Nov 8, 2000  by Teresa J. Farney

"Thirty years ago, on scout trips, we would rinse skillets in a stream and wipe them out with leaves," he said. "The next time the skillet was used, it was placed over the campfire and probably would get close to 400 degrees while you're cooking. Any germs would be destroyed."

Another caller said she "came close to getting killed," when her mother found out she had washed the family's skillet in hot, soapy water.

"When Mom came home and learned how I had washed the skillet, she had a fit," the caller said. "Your column reminded me of home."

Marion Richards called to tell me that she had gotten a rusty cast-iron Dutch oven from a neighbor and needed advice on how to get the rust off.

Lodge Manufacturing Company, the largest maker of cast iron, says to scour the rusty areas with steel-wool pads until all traces of rust are gone. Wash, dry and repeat the seasoning process. (To season, oil the cookware, inside and out, with melted solid vegetable shortening. Turn upside down on the top rack of a 350-degree, pre- heated oven. Put aluminum foil on the bottom rack to catch any excess drippings. Bake the cookware for one hour. Turn off oven and let the cookware cool slowly in the oven. Store, uncovered, in a dry place.)

Every now and then I have a "senior moment" and make a mistake in my reporting, which doesn't go unnoticed - even in my own home. In a story about shopping with a chef at the farmer's market, I described how chef John Broening of Primitivo's removed gills from fish skin. The morning the story ran, I came down for breakfast and my eagle- eyed husband asked me, "How do you scrape gills off the fish? I've never heard of that."

Clueless of my goof, I told him, "You know, when you use a knife to scrape off those little plastic-like 'gills' on the skin."

"Oh," he said, muffling a snicker, "you mean the scales."

Oops! My apology to Broening and my readers. Broening had said in his class that when he cut the head off the fish, it was through the gill area.

Then he used the knife to scrape off the scales. Guess my mind was still on the gill comment when I was scribbling in my notebook.

Upside-Down Cake

Serves 10

For the cake:

2 cups flour

3/4 teaspoon baking powder

1/2 teaspoon baking soda

3/4 teaspoon salt

3/4 cup unsalted butter, softened

1 1/3 cups sugar

3 eggs, separated

1 1/2 teaspoons Tahitian vanilla extract

1/2 cup buttermilk

1/4 cup fresh pineapple juice

For topping:

1/2 cup butter

1/2 cup brown sugar

1 large pineapple, cored, sliced into 1/3-inch slices (about 10) or canned pineapple rings

1/4 cup dark rum

1/2 cup heavy cream

Preheat oven to 350 degrees. Sift together flour, baking powder, soda and salt. Set aside.

Cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating after each addition. Add vanilla. Combine pineapple juice and buttermilk.

Alternately add sifted dry ingredients and juice/buttermilk mixture to creamed mixture (begin and end with dry ingredients.) Whip egg whites to soft peaks and fold into batter. Set aside.

Combine butter and brown sugar in 12-inch cast-iron skillet and heat until bubbly. Add pineapple and caramelize to a deep golden brown, turning once. Remove and set aside. Pour rum and cream into the skillet and cook over low heat 5 minutes, until thickened, stirring constantly with a whisk. Arrange pineapple rings over thickened sauce.

Pour cake batter over pineapple rings. Bake about 1 hour, or until a tester comes out clean. Invert onto serving platter.

Recipe courtesy of Curtis Aikens.

Nutrition data, per serving: Calories 553 (50 percent from fat); fat 30.7 g (sat 18.4 g, mono 8.9 g, poly 1.4 g); protein 5 g; carbohydrates 62 g; fiber 1.3 g; cholesterol 146 mg; sodium 402 mg; calcium 71 mg.

Copyright 2000
Provided by ProQuest Information and Learning Company. All rights Reserved.

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