[Sca-cooks] Blacksmith Cordial- was- Re: Long Peper

[Phlip]

Ene bichizh ogsen baina shuu...

> OK, that was a question hook, wasn't it?  I'll bite that hook:  how do I
> make Blacksmith's Cordial?  Do I need real blacksmiths?  I could borrow
> Oso probably...
>
> Selene C.

It's pretty easy. Measure out equal amounts of cubebs, long pepper, grains
of paradise, mixed "normal peppercorns, and slice up that volume or more of
fresh ginger. Place in the bottom of a bottle, and fill the rest of the
bottle with a 50/50 mixture of brandy and vodka. Cap and let sit for at
least a week (a month is better).

Depending on how you want to do it, you can then decant and strain and
rebottle, or you can do as I've been, and drain and strain a bit off and
refill the bottle with more liquor- I've done both.

Can't really tell you total proportions, because it varies as to which
method you're usung- I used a 1/2 gallon vodka bottle, which might be a bit
more than you want.

Very tasty, but a bit warmer than most people like- I imagine there's a
couple people on this List who could tell you about it ;-)

Saint Phlip,
CoDoLDS

"When in doubt, heat it up and hit it with a hammer."
 Blacksmith's credo.

 If it walks like a duck, and quacks like a duck, it is probably not a
cat.

Never a horse that cain't be rode,
And never a rider who cain't be throwed....

----- Original Message ----- 
From: "Susan Fox-Davis" <selene at earthlink.net>
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Thursday, June 24, 2004 12:36 PM
Subject: Re: Long Peper was Re: [Sca-cooks] Saffron in Ireland


>
>
> Phlip wrote:
>
> >Ene bichizh ogsen baina shuu...
> >
> >>Isn't Long Pepper just the best?  I need to try it out on chili heads
> >>who whinge on about how Medieval Food Ain't Hot Enuff.  Bwahahaha!
> >>
> >>I just got a bunch at Olivier's & Co. in The Grove mall at Farmers
> >>Market in Los Angeles.  Will cook with it over the weekend.
> >>
> >>Selene C.
> >>
> >
> >Make them some of my Blacksmith's Cordial, or some pear mustard, from
Sabina
> >Welserin. Crank up the amount of mustard powder, and you'll get to watch
> >them sweat ;-)
> >
> >Saint Phlip,
> >CoDoLDS
> >
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