Cette liqueur est aussi appelée "liqueur d'officier" ou aussi "confiture de vieux garçon".
Le principe : malgré son nom, il ne s'agit pas d'une confiture mais de fruits à l'alcool!
Utiliser en quantités égales (100 g environ), tous les fruits de saison de mai à octobre à l'exception des agrumes et autres fruits exotiques (bananes, mangues, ...). Déguster aux environs de Noël et toujours avec modération.
La recette :
Utiliser un grand bocal en verre ébouillanté et fermant hermétiquement.
Au fil des saisons, de mai à octobre, placer des fruits sains, lavés et essuyés, dans le bocal.
Ajouter la moitié du poids en sucre, recouvrir d'alcool de fruits (acheté au supermarché).
Fermer hermétiquement. Entre chaque ajout de fruit, conserver au frais et à l'abri de la lumière et compléter d'alcool si le niveau vient à baisser.
Incorporer successivement :
Il faut attendre 3 mois avant de déguster cette liqueur.
Conseils et suggestions :
Ne mettre qu'en très petite quantité les fruits très aqueux tels que fraises, melon et poires.
Surveiller régulièrement pour vérifier que des moisissures n'apparaissent pas. Si elles apparaissent, les retirer et ajouter un peu d'alcool.
En guise de conseil de dégustation, vous pouvez vous en servir pour agrémenter des desserts comme des coupes de fruits, des glaces.
Here a recipe for all who want to try it
If you don’t have tipo 00 flour use type 405 which is very similar but little less water.
Important: mix the flour and salt because yeast hates salt. Let the yeast dissolve in the water and then put it slowly in the flour to mix it well and then knead. I only can recommend a technique to knead it correctly.
Let it rest in a bowl for 3 hours but cover it with a wet kitchen blanket to keep the dough humid. That is very important to prevent it from drying
Oude Wijven Koek en néerlandais
Thanks! It was taught Grandmother to grandkids for generations..here is the recipe written out. Enjoy! (From a Facebook post to my family..so its written as it's for beginners, so you can ignore the basics part of it )
5 Pounds flour a bag of All Purpose is just fine. Have a bit extra on hand (perhaps up to three cups more) if the dough needs to be 'tightened up' later A "three packet" of dry active yeast it comes with three small packets attached, you'll use all three at once. 6 Cups of water at 100-110 degrees F don't go hotter or you'll kill the yeast Four Tablespoons salt (fine ground like Kosher is best) 1.5 Cups Canola Oil
NO milk, no sugar.. Keep it to those 5 ingredients.
Other things you'll need • Very large bowl-- it's going to hold five loaves of bread's worth of dough.. I vastly prefer metal • Cutting board-- extra flour for "dusting" if needed • Non Serrated chef's knife • Four to five pans, metal nonstick pie tins are great, you can use loaf pans as well-- it's up to you • More Oil- about a half cup- for the pans to keep the bread from sticking • Plastic wrap and non stick spray • A very light blanket.
To make
Start with 2 cups of the tepid water Add all of the yeast Whisk it as you are adding the yeast, set aside for three minutes to let the yeast "Bloom"
Pour the flour in a very large bowl, add the salt Add the first two cups of tepid water with the yeast in it.. It'll small "yeasty" and that's good
Add another two coups of tepid water to the bowl and begin to mix (that's 4 cups of water to this point)
Knead dough by hand, use your hands for all of this. You'll learn the feel of it after a few attempts.
The dough will be, at this point, really sticky. Work the water and flour together. Work to turn the dough over now and then as you'll see the flour will try to stay on the bottom of the bowl for a while so keep rotating it and kneading.
The dough will eventually start to come together, of the two remaining cups of tepid water put one in.. At this time add the 1.5 cups of oil. The bread will immediately begin to feel "squishy" (that's a technical term you know…) and it'll actually start to smell like bread. If it's too firm add the water by one quarter cup increments, you might not need to add that last cup of water. Usually I use part of it but rarely all of it. If the dough is still really, really sticky then add some of the extra flour-- half a cup at a time.
What you are going for is a dough ball that feels fairly smooth, it should still be warm from the water you added. If it's too stiff add more water, and if it's too sticky and loose add a bit of flour as described above.
You should be ab le to pull the whole dough ball up out of the bowl without it sticking too much.
Once the doughball has come together put it back in the bowl, first putting about a tablespoon of oil in the bottom to prevent sticking.. Move the bowl around to let the oil run in different directions to cover the bottom.
Once the doughball is in the bowl, cover it with plastic wrap but you must spray it first with the nonstick spray, the plastic and the top of the doughball.
Now, put the dough in a warm humid place if you can find it until the doughball doubles in size. A great trick is to boil a few cups of water in the microwave and when it's done put the bowl in the microwave, it'll be humid and warm-- obviously do not turn it on for any reason..
In about 45 minutes.. (depending on weather conditions, ingredients etc..)
After the dough rises to twice it's size, take the plastic off and kneed the bread. Mostly using a slow motion "punching" movement. Turn the dough a few times during the process. You should hear the bubbles pop a few times, it'll sound like quiet squeaking. As the bubbles work out of the bread it'll get smaller and a bit more dense. Once again cover it back up with the plastic after spraying and put it in the warm and humid environment you used previously.
After about 30 to 40 minutes…
Take the bread out, kneed it again. Now take the pans you have, ensure they have a think coating of oil on the bottom and cut fifth of the bread out and roll it into a ball a bit larger than a Baseball. If yo u wish to use the cutting board to roll it out by all means do, I simply hold the loaf size dough ball and fold it a few times each time folding it towards what will become the bottom, to create a seam on one side and a smooth side. Place them seam side down in the middle of the pans. Put one cut in the middle of each loaf cutting about half way down to the bottom.. This will control how the dough opens up.
Allow the loaves to rise for about 20 more minutes and put into a 350 degree oven for about 25 minutes, you may need to rotate where they are in the oven for even baking. Frequently I'll add a few minutes to the end to take them out of their pans and flip them over so the bottom of the bread can brown as well.
When the bread is golden brown, remove from the oven and if you can put them on a cooling rack. You can eat them just about immediately, they are fantastic with butter, great to go with soup, or just toast.
Ça a l'air un projet amusant
Je viens de découvrir ça. Si je me mets à faire de la randonnée hivernale, je vais probablement avoir besoin de ça.
On m'a offert un pot de cette confiture. « WOW », c'est excellent. C'est ma nouvelle confiture préférée !
Source : la grand-mère d'un utilisateur de Imgur
C'est un lit comme ça que je veux faire !
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How to Make Fermented Hot Sauce
Makes 24 cookies
Une recette zéro déchet. J'avais déjà fait quelque chose de similaire avec des écorces de pastèques.
Salmon - 3 fillet
Garlic - 5 cloves
Shallot - 1 large
White onion - 1 medium
Sweet pepper - 3
Scallion - 3 pieces
Chili pepper - 1
Lime - 1/3
Tamarind - 1 1/2 tbsp
Butter - 1 tbsp
Sugar - 4 tbsp
Salt - 1 tsp
Fish sauce - 3 tbsp
Water - 7 tbsp + ( 3 tbsp to add to tamarind)
Salad
Purple cabbage
Spinach
Cilantro
Sweet pepper
White onion
Shallot
Cucumber
Sterilized Jars or crocks. ( I used one 2 quart jar) Feel free to use two 1 quart jars or smaller pint jars.