Re: Buddha's hand liqueur & Starfruit pickles

what do you mean they don't make it anymore? They
better!

Donna

--- Pam Evans <gardenqueen@gmail.com> wrote:

> 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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> >
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> 
> 
> --
> Pam Evans
> Kemp TX
> zone 8A
> 
>
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