Text 23601, 94 rader
Skriven 2012-04-11 19:35:00 av JIM WELLER (1:123/140)
Ärende: blog 42
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Another DIY liqueur...

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     Title: Homemade Amaretto
Categories: alcohol, info
  Servings: 3 cups4

      1 c  dried apricots
  1 1/2 c  distilled water(divided)
    1/4 c  apricot kernels
    1/4 c  raw almonds
      1 TB fennel seed
      1 ts mahlab (sour cherry stones)
      1    allspice berry
      1    cardamom pod
  1 1/2 c  100-proof vodka(divided)
      1 c  brandy
    1/2 c  white sugar
    1/2 c  turbinado sugar
      1 ts vanilla extract (optional)

Amaretto is an Italian liqueur that tastes like almonds, though it's
made from apricot kernels. Controlling how much sugar goes in is the
biggest advantage to making it at home.

Mahlab is the stone of a sour cherry.

Straining through a coffee filter is a slow process, but it is
necessary to remove the fine sediment.

You can substitute white sugar for the turbinado sugar or vice
versa.

caramelizing sugar, since it will be scalding hot. It will turn to
hard candy if you combine it with a cool liquid, so it is important
you use hot simple syrup to mix. When adding the sugar mixture,
start by adding less than you think you'll need and then tasting,
especially if you choose to add vanilla extract at the end.

Special equipment: mortar and pestle, fine-mesh sieve, coffee
filter, two sauce pots

yield: makes about 3 cups

Chop the dried apricots coarsely and soak them in 1 cup warm
distilled water to rehydrate, about 30 minutes. Chop the apricot
kernels and almonds coarsely. Smash fennel, mahlab, allspice, and
cardamom with the mortar and pestle. They should just be broken, not
finely ground. Once the apricots are soft, dump any excess water and
place the apricots in a sealable glass jar along with the spices.
Pour in 1 cup of vodka and all the brandy. Seal and shake the jar.
Let steep for 25 days, shaking frequently. Strain out the solids
through the sieve, pressing down to extract as much liquid as
possible then filter through a strainer lined with a large coffee
filter.

While the liquid is filtering, caramelize the white sugar by cooking
it over medium heat in a sauce pot, stirring frequently. It will
start to melt into a brown liquid. At the same time, in a second
sauce pot, boil the turbinado sugar and 1/2 cup of water on medium
heat to make simple syrup. After about 10 minutes, the white sugar
will be completely caramelized and the turbinado sugar and water
will be completely integrated into a simple syrup. Turn off the heat
for the simple syrup, and reduce the heat on the caramelized sugar
to low. Slowly pour the hot simple syrup into the caramelized syrup
a little bit at a time, stirring to incorporate it so that it
doesn't harden, then slowly add the remaining 1/2 cup of vodka.
Small chunks may form, but they will melt as you continue to cook
it. Once it is a thick mixture with no chunks, pour it into a glass
jar to cool.

After the amaretto liquid has passed through the coffee filter, add
the sugar mixture (and vanilla extract, if desired) to taste. Once
you are happy with the level of sweetness, let the combined mixture
rest for 1 to 3 days before use. Store at room temperature for 6
months.

Posted by: Marcia Simmons

  From: Serious Eats

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Cheers

YK Jim


... The bottle called to me with a siren song of good times.

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