Italian Kitchen Secrets: liquor

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5/15/2013

Milk liquor.

This is a liquor made in the South of italy, in a very small and not well-known abroad region called Molise.

You can drink it, I made and tried it but, according to me, it gives its best into cakes and cookies and sweets in general.

It's not difficult to believe, it's made of milk, lemon and vanilla so it gives your sweet a great flavour!

17 oz. whole milk

17 oz. pure liquor alcool

18 oz. granulated sugar

1/2 organic lemon

1 vanilla pod

In a big bottle or airtight container pour all the ingredients (open the vanilla pod and scratch the seeds).

Keep it for 15 days or more (even a month) in a dark place, shake it now and then.

Filter with a very fine sifter and pour in a bottle.

You will see the liquor stratified: the lighter part on the top, the cream on the bottom: it's ok, just shake before use.

Soon I'll post a recipe for cupcakes made with this liquor, honoring the region of Molise as I did with Sicily: stay tuned!

6/24/2012

Nocino ( Walnuts liquor).

Tradition says if you want to make nocino you have to pick up walnuts the night between 23rd and 24th of June, the night of San Giovanni, often called "witches' night".

Walnuts are still green and not good to eat but the result of your liquor will be great.

This is a old family recipe but not from my family so I have to thank a friend for it :)

With this recipe you'll make about 34 oz. of nocino.

24 walnuts

34 oz. alcool (the one you use for liquor)

1 teaspoon grinded cinnamon

5 cloves

a piece of dry lemon zest

a piece of dry orange zest

Later:

35 oz. sugar

3,5 oz. alcool (the one you use for liquor)

Cut the walnuts in 4 parts, put them in a mason jar with zests and spices plus 34 oz. of alcool.

Let it rest for 40 days in a dark place.

After 40 days make a syrup with the sugar and about the same quantity of hot water and 3,5 oz. of alcool.

When the sugar dissolved pour the syrup into the jar, let it rest again for 20 days.

After 20 days filter it with a fine strainer, pour it in bottles.

It will be ready after 1-2 months.

2/22/2009

Cocoa and vanilla liquor ( Liquore cacao e vaniglia)

Another liquor recipe, easy to prepare and perfect as present for adults even for the incoming Easter.

It's ready to drink, no need to wait weeks or months.

If you live in a hot place better store it in a cold place or fridge.

You need:

2 cups skimmed milk

1 cup pure alcool

3 1/2 oz. bitter cocoa powder

1 vanilline bag

1 pound sugar

Heat milk but do not let it boil, add cocoa and mix untill there are no lumps.
Add sugar too and let it melt into milk.
Now you have a sort of "cream" , let it cold then add alcool in which you have melted vanilline.
Mix again and put in bottles, then close.

12/30/2008

Egg liquor (Bombardino all'uovo)

The perfect treat for cold days and nights, delicious if warmed a little, great if drunk with Christmas sweets.

Ingredients:

3 cups of non skimmed milk

29 ounces sugar

6 egg yolks

1 cup alchool

1 cup sweet rum

1 vanillin sachet

Boil the milk with half of the sugar gently mixing now and then.

Let it cook a couple of minutes after boiling, then turn off the heat and let it warm.

In a big bowl mix egg yolks with the other half of sugar untill they're creamy and frothy: now add little by little the warm milk, mixing very well to avoid lumps: to be sure you can filter the liquid at this point.

I didn't do it anyway.

Add vanillin, alcohol and rum liquor, mix again then pour in bottles and close them.

Wait about a week before using, shaking the bottles sometimes.

Italian Kitchen Secrets