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CATEGORY CUISINE TAG YIELD
Grains California Beverages, Companion, Harned 1995, Herb/spice, Holiday 1 Batch

INGREDIENTS

1 qt Very good brandy
2 T Whole coriander seed
1 T Whole cumin seed
6 Whole cloves
1 2" piece cinnamon stick
2 c Sugar
2 c Water
1/2 Vanilla bean, split
1 Bottle very good dry white
wine

INSTRUCTIONS

Carefully warm the brandy to 115 F.  Bruise the seeds and spices and
add them to the warm liquid.  Pour the brandy into a bottle and seal
it; store in a cool, dark place to age for at least one month.
Dissolve the sugar in the water and add the vanilla bean. Combine  with
the aged brandy mixture, add the white wine, bottle it, and let  the
entire mixture age another month. Strain the liquid and pour it  into
bottles. Seal them and store in a cool, dark place.  Hill and Barclay
write: "This is our adaptation of a recipe that first  appeared in
Herbally Yours, a cookbook published by the Southern  California Unit
of The Herb Society of America. We use it with meats,  poultry, sauces,
fruit, desserts and as an aperitif."  From Madalene Hill and Gwen
Barclay's "Vanilla: From an Orchid Comes  a Bean with a Rich, Versatile
Flavor..." article. "The Herb  Companion," Dec. 1995/Jan. 1996, Vol. 8,
No. 2.  Pg. 42.  Electronic  format by Cathy Harned. Submitted By
CCH@SALATA.COM (CATHY HARNED) On  26 DEC 95 175200 -0800  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2225
Calories From Fat: 32
Total Fat: 4g
Cholesterol: 0mg
Sodium: 79.1mg
Potassium: 827.6mg
Carbohydrates: 431.9g
Fiber: 7.6g
Sugar: 406.5g
Protein: 3.2g


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