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BrewNews
Features for Distinguished Handcrafters

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GRISWOLD MOUNTAIN
Finely Handcrafted
since 1996

Volume 2, Issue 4
April 2007

In this Month's Issue:
(Quick click each link)

Recipe for Peach Liqueur Monthly Food Recipe

 

 

Recipe for Peach Liqueur   
by Frank Holes, Sr.

This easy to make liqueur can be crafted with simple ingredients in your kitchen.  It is similar to the other fruit liqueur recipes we've offered in the past.  This can be used 'as is' or in combination with other concoctions such as homebrew (see later in the article). 
Recipe for Peach Liqueur

3 cups of peaches (fresh work best), mashed and/or pureed

2 cups of sugar

1/4 cup lemon juice

1 cup honey (clover honey is recommended)

1 cup water

white rum or vodka

Peach  Liqueur Recipe Directions:

In a large saucepot, combine the peaches, sugar, lemon juice, honey, and water until boiling.  Use a wooden spoon to stir everything together, as it will be thick.  Reduce heat to medium, stirring often, for about 5 minutes.

Remove from heat, and allow to cool.  Pour into a large mason jar or glass container.  Fill up to the top with rum or vodka.  If you want to make it extra special, substitute Peach Brandy for the rum or vodka.

Seal with a lid and store in a cool, dark place for at least 2 weeks.  Be sure to strain the liqueur before serving or using in a recipe. 

You can use either fresh peaches (be sure to wash them), or you can also use frozen peaches (thaw first and save all juices).  I've never tried canned peaches, but I'd bet they'd be pretty good with all of that sweet syrup.  

Slight alternatives to the recipe include adding 1 tsp cinnamon & nutmeg, 1/2 cup golden raisins, or a tsp. of vanilla to the boil.  These will give you slight differences in the final taste.  It might even be good with some maple syrup instead of the honey, or brown sugar instead of white sugar.  

Peach liqueur is very easy to create, and itís great in a number of dessert recipes and drinks.  You could mix it with half n half, or add it to coffee.  It's also good in mixed drinks.

You can add the sugary peach mixture (before adding the rum and bottling) to a wheat beer recipe or other light beer recipe prior to the fermentation stage.

 

Check out our website at http://www.griswoldmountain.com

Frank Holes, Sr. is the Vice President of Griswold Mountain Brewing Company and a distinguished crafter of homemade champagne and cordials. 

 

Recipe of the Month:

Paella

 

 

Paella
Yield: 8 servings

This is a wonderful, easy to prepare one pot dish that goes well with many different types of beer.  

Ingredients:
1 Chicken broiler, cut up
2 Cloves garlic
1/4 Cup Oil
1 Pound Raw shrimp
4 Sliced tomatoes
1 Pound Peas
12 Artichoke hearts
1−1/2 Cup Brown rice
6 Strands saffron
1 Cup Onion, diced
1 Green bell pepper, diced
1 Red bell pepper, diced
1 Teaspoon Paprika
1 Cup White wine
2 Cup Water
Cooking Directions:
1.  Brown chicken and garlic in oil.

2.  Remove chicken to large casserole dish. Add shrimp, tomatoes, peas and artichoke hearts to dish. 

3.  In oil used to brown chicken, sautť rice, saffron, onion, green and red bell peppers for 7 minutes. 

4.  Add to casserole dish, sprinkle on paprika, and pour in wine and water. 

5.  Bake uncovered at 350 degrees for 1 hour, or until rice is ready.

 

Check out our website at http://www.griswoldmountain.com
 

 

Email us at griswold@griswoldmountain.com