SC - cuttlefish recipes
Dan Gillespie
dangilsp at intrepid.net
Thu Feb 12 15:37:11 PST 1998
In a message dated 98-02-12 08:57:54 EST, you write:
<< And they both like to cook scrambled eggs (I know, not period but...)
:o_) > >>
Well, I guess because scrambled eggs in this house usually have
garlic/onion and misc. spices in them, I wasn't "thinking" of them as period.
i found the Irish cream recipe. Here goes.
This comes from How to Make a World of Liqueurs by Heather Kibbey and Cheryl
Long, ISBN #0-914667-02-5
H & C's Irish Cream Liqueur
In our testing for an Irish Cream Liqueur, we used, as our standard, Bailey's
Original Irish Cream ---so good and so expensive! We found this one of the
most difficult liqueurs to reproduce. We tried lots of 'homemade' recipes but
all missed the mark of our standard: the best. So we threw everything out
(except the Bailey's) and started again. Relax; we finally got it ---- so
good and so inexpensive, so quick and easy! Ready in just 1 week. Makes
approximately 1 fifth. Serve within 6 months.
2 eggs
1 1/3 cups evaporated milk
1/2 tsp chocolate syrup
1 Tbsp vanilla extract
1/3 tsp lemon extract
1/4 tsp instant coffee
3/4 cup granulated sugar
1 3/4 cups Irish whiskey
Place all ingredients in blender; blend well. bottle and let mellow in
refrigerator at least one week before serving. We found it best after 1 to 2
weeks. Store in refrigerator. Liqueur may be served at room temperature by
removing from refrigerator an hour or two before serving.
Note:
The better the grade of whiskey used the smoother the end result. My
lord used Crown Royal in his last batch. I choked on the expense, but I was
told that the results were liquid gold!
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