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BrewNews
Features for Distinguished Handcrafters

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GRISWOLD MOUNTAIN
Finely Handcrafted
since 1996

Volume 2, Issue 6
June 2007

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

Recipe for Cherry Liqueur Monthly Food Recipe

 

 

Recipe for Cherry Liqueur
by Frank Holes, Sr.

This easy to make liqueur can be crafted with simple ingredients in your kitchen.  This can be used 'as is' or in combination with other concoctions such as homebrew (see later in the article).    
Recipe for Cherry Liqueur:

4 cups of black cherries, smashed with all juices saved

1 cup golden raisins

2 cups of sugar

1/4 cup lemon juice

1/2 cup honey (clover honey is recommended)

1 cup water

white rum

Cherry Liqueur Recipe Directions:

In a large saucepot, combine the cherries, raisins, sugar, lemon juice, honey, and water until boiling.  Use a wooden spoon to stir and smash up the cherries.  This will be thick, so stir constantly.  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.  If you want to make it extra special, substitute Cherry Brandy for the rum.

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 cherries (be sure to wash them), or you can also use frozen cherries (thaw first and save all juices).

Slight alternatives to the recipe including using sweet cherries instead of the black cherries.  You could even add a little candied ginger to the jar before sealing up.  These will give you a slight difference in the final taste.  

Cherry liqueur is very easy to create, and itís great in a number of dessert recipes and drinks.  Thicken it up with a little cornstarch and corn syrup and serve over vanilla ice cream!  Also good in mixed drinks (especially with champagne drinks!).

You can add the sugary cherry mixture (before adding the rum and bottling) to a wheat beer recipe or other light beer recipe prior to the fermentation stage.  Weíve even made a cherry stout which was excellent!

 

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:

Rib Eye Steaks with a Soy and Ginger Marinade

 

Rib Eye Steaks with a Soy and Ginger Marinade
Yield: 4 servings

This is one of those great summertime grill recipes.  Try substituting your own favorite homebrewed beer in the recipe.

Ingredients:
  • 1/2 cup soy sauce
  • 1/4 cup real maple syrup
  • 6 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon mustard powder
  • 1/2 teaspoon sesame oil
  • 1/4 teaspoon hot pepper sauce
  • 1/2 cup beer
  • 4 (10 ounce) beef rib eye steaks
Cooking Directions:

1. In a medium size mixing bowl, combine soy sauce, maple syrup, chopped garlic, grated ginger root, sesame oil, Tabasco sauce, and mix well to blend. Add the beer and stir lightly to mix.

2. Prepare steaks by scoring any fatty outside areas on the steak with a knife, (this prevents the steaks from curling when grilling). Place the steaks in a casserole dish and pour marinade over them. 

3. Cover with clear wrap or foil and let it marinate in the refrigerator for at least 1 hour or longer. You can also refrigerate and marinate overnight.

4. Prepare and preheat your grill to high heat. Place steaks directly on the grill and sear one side for about 15 seconds. Turn the steaks over and cook for about 5 minutes, then turn over and cook for another 5 minutes for medium-rare, depending on thickness. Test for doneness by cutting into the middle of the steak.

 

I personally enjoy an Irish red ale with most cuts of meat, so I'd use that in the recipe and also to drink alongside dinner.  However, a nut brown ale might blend well with the maple and ginger.  Bon appetite!

 

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

 

Email us at griswold@griswoldmountain.com