Happy Holidays

While I'm at my parents' place, I've been too... well... lazy to get on the blogging train. I'm currently sporting a beautiful blister courtesy of a run-in with some molten sugar (croquembouche related mishap) on my right hand and that makes typing difficult.

I thought I'd share one picture with you though. Back in the '70s, whenever my parents threw dinner parties, my father would create those oh-so-fashionable drinks called Pousse Cafés. They're basically drinks where you layer liqueurs on top of each other, from least in alcohol to greatest. And, it's best, of course, if you use a variety of colours so people can actually see the layers.

My parents' liquor cabinet holds a lot of crème de menthe and blue curacao. I'm not going to lie, the drinks weren't tasty.

But oh, look how they sparkle in the snow!

Marroni al Liquore

I wish I had better pictures of this, but frankly, the liqueur is sitting in my cupboard in a glass container. It's not exactly photogenic. But, once it has finished curing on December 5th, I'll be sure to post a few shots.

Italian Chestnut (left) and a Korean Chestnut (right)

The Korean chestnuts turned out to be a bit of a dud. I just couldn't get them to peel correctly. They were too moist, really.

Peeling an Italian Chestnut

Right now, I can tell you that I'm loving the vanilla beans suspended in the liquid! Pure heaven, I tells you.

Liquid Gold!

I should warn you, this isn't a full strength liqueur - you do simmer the brandy with the spices for 1 minute.

Marroni al Liquore

(Canadian Living)

Ingredients

1-1/2 1-1/2cups cups(375 mL) (375 mL) granulated sugar  

1 1cup cup(250 mL) (250 mL) water  

4 4whole allspice  

2 2clovecloves  

2 2bay leafbay leaves  

1 1half halfvanilla beanvanilla beans, split lengthwise

2-1/2 2-1/2cups cups(625 mL) (625 mL) prepared chestnuts  

1 1bottle bottlebrandy (750 mls)

Preparation:

In wide saucepan, bring sugar, water, allspice, cloves, bay leaves and vanilla bean to boil over medium-high heat, stirring occasionally, until sugar is dissolved. Stir in chestnuts; reduce heat, cover and simmer for 30 minutes.

Stir in brandy and bring to boil; reduce heat and simmer for 1 minute. Skim off any foam. Discard allspice, cloves, bay leaves and vanilla bean. Using slotted spoon, divide chestnuts among six 1-cup (250 mL) canning jars. Pour syrup over top. Seal jars with lids; let stand in cool dark place for 2 weeks before using. (Make-ahead: Store for up to 2 months.)

Third time is the charm, right?

My first attempt at making liqueurs was actually a few years ago. While living in Japan, I attempted to make limoncello. I don't remember why I decided to do this (boredom maybe), but it was an unmitigated disaster. Really. Both overly bitter and too sweet, it marks as one of my great culinary failures. And, for a dish that just involved vodka, sugar and lemons, that's saying something.

Two summers ago, I decided to try my hand at liqueur making again. This time it was sweet cherries and vodka. I still have a mason jar of it sitting in my cupboard. Again, it's too sweet to drink, but works really well for soaking cakes.

Yesterday, I made a chestnut liqueur, which involved infusing a sugar syrup with chestnuts, vanilla, bay, allspice and clove and then mixing in a copious amount of brandy.

It's got to sit for two more weeks, but if it tastes better then than it does now (and liqueurs usually do), I may just have hit on a winner. I'll be posting the recipe this week (along with my pain and anguish at roasting my own chestnuts), so stayed tuned for that little number. Christmas is coming, and you know you love giving homemade gifts!