New drink

Oct. 18th, 2009 08:19 pm
jekni: (Default)
I was wanting something "different" to drink this evening and remembered the birthday present I had bought for myself. A bottle of St Germain liqueur. It's an elderflower liqueur from France and has a little booklet of recipes on the neck.

So I thought I'd try their version of a French Gimlet:- 60ml Bombay Sapphire Gin, 45ml St Germain, 15ml fresh lime juice. I accidentaly overdid the lime juice, but rather delicious anyway. Made enough so I'm going to try it long with ice and mineral water tomorrow.
jekni: (Default)
This is one my friend Bridget gave me. A perennial favourite, especially for parties.

You need a large glass bowl, preferably with clear straight-ish sides (although Bridget serves hers in something that resembles an oversized goldfish bowl).

Each layer should be able to be seen from outside the bowl

1st layer - ½ lettuce, shredded
2nd layer - 2 cups frozen baby peas (do not defrost)
3rd layer - 4 hard boiled eggs, roughly chopped or sliced
4th layer - 300g diced bacon (or ham if preferred) fried and drained on paper combined with 250g sliced button mushrooms
5th layer - 200g tasty cheese, grated
6th layer - 6 shallots (spring onions, scallions, whatever you call those long green onions with white ends) finely chopped
7th layer - Combine 1 cup mayonnaise, ½ cup sour cream, 2 Tbsp Dijon mustard, 1 Tbsp lemon juice and pour over the top

Refrigerate overnight and serve with long implements
jekni: (Default)
This is something I've been planning for a while - thought this might be somewhere to try it out.

For the first recipe I'm putting up a sauce we serve with baked ham - it's a bit like Cumberland Sauce. A friend gave it to me - not sure where he got it.

Remember that I always use metric cups (250ml) and teaspoons (5ml) - and that an Australian tablespoon is 4 teaspoons not 3. Let me know if there are any other things that need translation.

1 ½ cups port wine (if anyone can help me with superscript I'd be grateful)
½ cup sultanas (I think that's golden raisins to the USians)
½ cup blanched slivered almonds
1 Tbsp brown sugar
1 tsp dry mustard powder
¼ tsp powdered ginger
¼ tsp salt
¼ tsp ground cloves
¼ tsp cayenne pepper (or to taste)

Bring to boil and simmer, covered, for 8 minutes. Allow to cool slightly.

Mix 2 tsp cornflour (cornstarch - or arrowroot if preferred) in 2 Tbsp water, stir in and simmer for a further 2 minutes.

Stir in:

¼ cup redcurrant jelly (I didn't have any this year and used Lingonberry instead - very nice)
¼ cup orange juice
2 Tbsp lemon juice
1 Tbsp grated orange rind
1 Tbsp grated lemon rind

Reheat to desired serving temperature when required.

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January 2012

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