| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
California |
Beverages, Companion, Harned 1995, Herb/spice, Holiday |
1 |
Batch |
INGREDIENTS
| 1 |
qt |
Very good brandy |
| 2 |
tb |
Whole coriander seed |
| 1 |
tb |
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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