a little zaftig » Libations & Tipples

Top Shelf Egg Nog

Laura — Wed, 21 Dec 2011 15:45:31 +0000

This egg nog combines excellent orange liqueur, brandy, and dark rum with egg-enriched heavy cream and whole milk.

Top Shelf Egg Nog
Yield: about 16 servings

Ingredients
6 egg yolks
1 c. sugar
1 c. orange liqueur (I use Grand Marnier.)
1/2 c. dark rum (I use Pyrat XO Reserve.)
1/2 c. brandy (I use Torres 10 Gran Reserve.)
4 c. whole milk
4 c. heavy cream

Method:

With a hot pad in hand, in a double boiler over simmering water, whisk the egg yolks until they are well beaten.

Add the sugar slowly and continue to whisk until the mixture is pale yellow and quite voluminous.

With a towel in hand to dry the bottom of the bowl, remove it from the water.

Whisk in the orange liqueur, rum, brandy, and milk.

In the bowl of an electric mixer, or in a large bowl using a beater, whip the cream until it is doubled in volume.

Fold the cream into the egg and milk mixture.

Divide the egg nog into two pitchers.

Cover it tightly with cellophane and refrigerate overnight.

The egg nog will keep for about one week if you use fresh eggs, milk, and cream.

Nectarine Lemon Balm Tipple

Laura — Sat, 23 Jul 2011 13:31:55 +0000

We are in the throes of quite a peculiar summer: cold nearly ‘til July, and wet, relentlessly wet. And now steamy—literally. This morning I can see nothing from the windows of the house, save through the trickles, as it is wrapped in a dense and ghostlike condensation. They say that according to the heat index it will feel something like 115 degrees here for what is sure to be an excruciatingly drawn out week. I am accustomed to cozying in for the winter during stretches when more than the dash between car and door or to the mailbox is a little painful. But this? It’s getting old. I want my Minnesota summer. Nights outdoors picnicking and lolling on the grass or on the beach at Lake Minnetonka. Long temperate night walks with bats wheeling overhead. Long suppers on the patio until the sun wanes at 9:30 and the mosquitoes chase us indoors again. One day my Honey Girl and I decided to buck the heat and do our usual walk, and we both suffered mild heat stroke. So much for fortitude. We’re settling in to wait it out now. Taking refuge in movie theatres and libraries. Staring out the wiped window at the rising heat with our paws at the sills like dogs, like toddlers waiting for playtime. Here, thank the Lord for refreshment, is the sweet and ice-cold antidote.

Nectarine Lemon Balm Tipple
Yield: one tall drink

Ingredients:
1/3 c. nectarine puree (recipe below)
2 shots lemon balm syrup (recipe here)
1 shot vodka
club soda

Method:

In a tall glass filled with ice, stir together the nectarine puree, lemon balm syrup, and vodka. Top up with club soda. Garnish with a lemon balm leaf if you wish.

Nectarine Puree
Yield: one quart of puree

Ingredients:
8 ripe nectarines

Method:

Bring a covered pot of water over high heat to a rolling boil.

Fill a large bowl with ice water.

With a sharp knife cut an X in the bottom of each nectarine.

Lower the nectarines carefully into the boiling water.

Boil until the skin of the nectarines is pulling away at the cut, about one to two minutes.

Transfer the nectarines from the boiling water to the ice water.

Beginning at the X, peel the skin from the nectarines.

Slice the nectarines in half and remove their pits.

Puree the fruit in a blender or food processor until it is a smooth and silky puree.

Rhubarb Cordial

Laura — Thu, 19 May 2011 14:16:42 +0000

Definitions for cordials seem rather contradictory. Dictionary dot com defines one as “a strong, sweetened, aromatic alcoholic liquor or liqueur;” others describe a sweet, nonalcoholic fruit concentrate. My favorite definition comes from Merriam Webster: “tending to revive, cheer or invigorate,” and is associated with cordial waters. It seems the most fitting for this rhubarb cordial. It is brightly flavored, sweet but not overly so, softly tart, and silky. I had a glut of rhubarb this morning, so my cooking from this single pot actually yielded two cups of rhubarb sauce, three cups of rhubarb compote, and three cups of rhubarb cordial. I’ll be posting sister recipes in the coming days. In the meantime, sip on some rhubarb cordial. It’s made a rhubarb lover of even the most skeptical in our house. In fact, we’ll be celebrating our Honey Girl’s homecoming after a year away at college with a rhubarb champagne tipple tonight. It’s almost as pretty as this spring day. You may pour a dram of the cordial into a glass of Prosecco and serve it with brunch or as an aperitif. Stir it into some homemade plain yogurt for breakfast. Stir some into a pitcher of homemade lemonade for a spring picnic. Or mix it with water, still or sparkling, for a refreshing springtime cooler.

Rhubarb Cordial
Yield:

Ingredients:
3 ½ pounds rhubarb, diced into ½“ cubes to yield 9 c.
4 ½ c. water
3 c. sugar

Method:

Place the diced rhubarb, water, and sugar in a large pan and bring it to a simmer over high heat, stirring briefly until the sugar is dissolved.

Reduce the heat to low and simmer until the fruit is breaking down and any remaining pieces are very soft, about 15 minutes.

Allow the rhubarb to cool in the pan. Reserving two cups to later make into rhubarb sauce, strain it over a large bowl or pan. Be gentle here and allow the rhubarb to drain naturally. If you smash or try to rush it, you will end with rhubarb pulp rather than rhubarb compote. Stop the draining process when the rhubarb remaining in the strainer is still appealingly juicy. If you would like an especially clear cordial, strain the liquid a second time through a jelly bag.

Using a funnel, pour the cordial into clean bottles or jars with tight-fitting corks or lids. It will keep in the refrigerator for about two weeks.

Serving Suggestions
With brunch or as an aperitif, pour a dram into a glass of Prosecco.
For breakfast, stir some into homemade plain yogurt.
For a spring picnic, stir some into a pitcher of homemade lemonade.
Or mix it with water, still or sparkling, for a refreshing spring drink.

Orange Flower Water Margarita

Laura — Thu, 03 Feb 2011 16:53:32 +0000

Early this morning my Dear Husband and I were listening to A Good Noise on kzum.org. He doesn’t usually share my (ahem, excellent) taste in music, but even he was dancing around, coffee in hand. I was poking through the refrigerator and contemplating the bits and bobs, remnants of recipes past. I think it was partly the music, but I found myself mixing up some margaritas. Yes, just after dawn. They’re in a little pitcher in the refrigerator now, and we’ll enjoy them late tonight. I had some leftover simple syrup flavored with orange flower water and vanilla from the bostock I made yesterday, and, well, I’m going to blame Lyle Lovett for the inspiration. This is how I make a margarita. The orange flower water and vanilla are subtle, so you won’t mistake this for a girly drink. It’s potent, and it’s delicious. Superbowl anyone?

Orange Flower Water Margarita
Yield: 2 drinks

Ingredients:
½ c. tequila (I used Don Julio Añejo.)
¼ c. orange liqueur (I used Cointreau.)
¼ c. fresh lime juice
¼ c. orange flower water simple syrup (recipe here) (If you used this for bostock, filter out any brioche crumbs!) (Or, you may use any simple syrup, one part water and one part sugar boiled until the sugar has dissolved.)
salt for the rim of your glasses, if you wish
ice for chilling
lime wedges for garnish, if you wish

Method:

If you wish, rub the rim of your glasses lightly with a wedge of lime. Dip them into a saucer of coarse salt.

Pour all of the ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into glasses and serve with a wedge of lime.