There are always loads of recipes I'd like to try but lose them before I do. This is where I can record recipes I find interesting and keep notes on my experiments with them.

I have a system that I've adopted for working through recipes:

1 - New recipes are saved to the Experimental Mouffette and is labeled : Untested
2 - As I'm working out the changes I'd like to make (if any) it is labeled : Testing
3 - Once I think I've got the correct formula it is labeled : Test 1
4 - IF I am able to reproduce the effect a second time it is labeled : Test 2 - if I am not able to reproduce the effect, it remains Test 1
5 - The same process as step 4 is used to graduate it to Test 3
6 - Once I have been able to reproduce the effect successfully 3 times, it graduates to my main blog, La Mouffette Gourmande

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Thursday, October 17, 2019

Ratafia de cerises - Untested

0 - I can't remember where this recipe came from. Someone's book, somewhere.

about 1.5 kg (3 lb) black cherries
1 litre (1 3/4 pints) alcohol 80 proof
1 stick cinnamon
3 or 4 grains coriander
350 g (12 oz) sugar

  1. Weigh 500g (1lb) cherries, wash and dry them, discard any that are bruised, and remove the stalks. Stone half of them, crush the stones, put them into a large earthenware crock and add the fruit. Crusy it all with the end of a bottle, add the alcohol, cinnamon and coriander, cover and leave to infuse for 15 days at room temperature. Wash and dry another kg (2 lbs) cherries and cut the stalks down to 1 cm (1/2"). Place them in layers with the sugar in a wide topped glass jar.
  2. Strain the contents of the crock through a pieces of old linen into a bowl and pour this liquid over the cherries to fill the jar. Cork tightly, seal and leave to infuse for at least 2 months before serving.


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