Re: Buddha's hand liqueur & Starfruit pickles

No Bacardi 151?  Or don't they make that stuff anymore?

On 12/29/05, MICHAEL HABIB <godihabib@verizon.net> wrote:
>
> Hi Noreen,
> I made Rumtopf  for years long ago and forgot all about it until you
> brought
> it up. We did have a cellar at the time and I started in spring with
> strawberries and continued throughout the year with fruits in season,
> exept
> citrus fruits. It was always ready at Christmas, to eat with vanilla ice
> cream or cake, yum. Spring is coming sooner or later and when the
> strawberries are in season........, the trouble is, the rum has to be at
> least 50% alcohol, not easy to find here, whereas it was all over Vienna,
> where we lived at the time.
> Godi zone 7
> Mt. Vernon, VA
>
> ----- Original Message -----
> From: <TeichFlora@aol.com>
> To: <gardenchat@hort.net>
> Sent: Wednesday, December 28, 2005 5:02 PM
> Subject: Re: [CHAT] Buddha's hand liqueur & Starfruit pickles
>
>
> > Oh Jim, this sounds like something I make.  It's a variation of  the
> > traditional German Rumtopf (Rum pot) only with exotic fruits.  Very
> > tasty......especially on ice cream or pound cake.  In the traditional
> one
> > adds the fruits of
> > the season continuously with  Rum and rocksugar, to a huge pot that one
> > has
> > sitting in the  cellar.  In Germany one can buy these pots that are made
> > for
> > this.   Unfortunately here there are no cellars, no pots, etc......so I
> > make a
> > variation  that I keep in the frig instead and add exotic fruits to it.
> > Still
> > can  keep it for months.
> > I use starfruit, kiwi, lychee, longan, pineapple, etc.
> >
> > Noreen
> > zone 9
> > Texas Gulf Coast
> >
> >
> > In a message dated 12/27/2005 11:02:28 PM Central Standard Time,
> > gardenchat-owner@hort.net writes:
> >
> > About a  year ago, I put a smallish Buddha's hand citron in a pint jar
> > then filled  the jar with 153-proof grain alcohol. I thought it was
> > about time to test  this concoction Xmas day, so I poured a liqueur
> > glass [about an ounce, I  guess] full, screwed up my courage, and tasted
> > it. Terribile!
> >
> > So  today--thinking the idea was good, just the results were not--I
> > dropped a  sugar cube in an empty liqueur glass and then half-filled the
> > glass with  the concoction, and topped it off with about as much water
> > as there was  booze. Much better; not bad, in fact, but no triple sec.
> >
> > Made a jar of  my first-ever starfruit pickles today. Raw pack, hot
> > syrup. They're  supposed to age in the fridge for a  month.
> >
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--
Pam Evans
Kemp TX
zone 8A

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