Re: Buddha's hand liqueur & Starfruit pickles

I didn't know if they did.  I haven't seen it since college.  Many moons
ago.

On 12/29/05, Donna <gossiper@sbcglobal.net> wrote:
>
> 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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>


--
Pam Evans
Kemp TX
zone 8A

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