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I Enjoy Creative Cooking

I Am Bottling My Liqueurs.

By: NANSELTAR
Written on February 4th, 2009

I should have said , "I Am Bottled by my Liqueurs."  I believe in a saying that was taught to me by a Swiss chef:  "To improve the flavour of every dish, add a little wine to the cook."  I have taken this a step further, with:  "To enhance the euphoria after every great meal, add a little home-made liqueur." 

The liqueurs I started last summer are at last mature, and I have spent the afternoon bottling Lovers Lemon, Romantic Razz, Cherry Brandy and Cherry Smash.

Oh yes.  And once the liqueurs are strained off, what do I do with all those booze-soaked fruits?  Heehee.  I make "Cronesgard (name of my house) Marmalade"   - a very popular item among friends and family!

Of course, on bottling day I have to sample them all. I'm on my third sample of "Lovers Lemon".  Yum.  Come on over.....

By: NANSELTAR
Age: 61-65 , Female
428 people have read this story

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8 responses
  • NANSELTAR
    NANSELTAR

    Yum! Thanks for the recipe!

    Feb 22, 2009
    1 like
  • underconstruction
    underconstruction

    I have never , ever had any problems in Spain. Sorry to hear you did.



    Here is Bananas Foster recipe



    * ¼ cup (½ stick) butter

    * 1 cup brown sugar

    * ½ teaspoon cinnamon

    * ¼ cup banana liqueur

    * 4 bananas, cut in half

    lengthwise, then halved

    * ¼ cup dark rum

    * 4 scoops vanilla ice cream





    Combine the butter, sugar, and cinnamon in a flambé pan or skillet. Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves. Stir in the banana liqueur, then place the bananas in the pan. When the banana sections soften and begin to brown, carefully add the rum. Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum. When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream. Generously spoon warm sauce over the top of the ice cream and serve immediately.

    Feb 6, 2009
    1 like
  • NANSELTAR
    NANSELTAR

    Bananas Foster sounds great. What's in it? Ever tried Thai-Fried Bananas? Decadent.

    Lilt, while in Spain I got Tourist Trots from the ice cubes in my pitcher of sangria. Haven't touched the stuff since. Maybe it's time? After all, it wasn't the wine that made me sick, it was the ice!

    Feb 6, 2009
    1 like
  • NANSELTAR
    NANSELTAR

    Banana liqueur! Anybody got a recipe???

    Feb 6, 2009
    1 like
  • Scoobs57
    Scoobs57

    mmmmm, Bananas Foster. I was reading how to make a banana liquor I may need to attempt that someday. I'll be sure to save the bananas!

    Feb 5, 2009
    1 like
  • Lilt
    Lilt

    I love booze soaked fruit.

    Sounds like we need some sangria, Nanseltar.

    Feb 5, 2009
    1 like
  • underconstruction
    underconstruction

    At the suggestion of a dear friend of mine I made Bananas Foster last Sunday, they were pretty good. I think they will become part of my Sunday Brunch ritual from now on.!!

    Feb 5, 2009
    1 like
  • Lilt
    Lilt

    This is very exciting. What are your plans for these?

    Feb 5, 2009
    1 like