RE: Loquat liqueur sequel

Anthony wrote:
"ommemorating a tipple generally involves using the inventor's name, but as
Alessandra's surname
(Vinciguerra) means something like "win the war" which today immediately
conjures up some really
rather unsavoury associations linked to the terrible chain of events that
began on 11th September,
maybe we should leave it till next year! I'm sure Alessandra wouldn't like
to be remembered for the
"Taliban tipple" or other names I will spare you."

I have to disagree - something this good deserves commemoration and
shouldn't have to wait for the state of the world to adjust..Perhaps
Alessandra's Elixir (one of you has to have a better suggestion).  We just
tasted both the fruit and the seed liqueurs, again.  They're both aging
beautifully, although the seed liqueur is still a bit too bitter - Cali, did
you take off the outer skin (the dark brown layer)?  Production notes for
those interested:  the recipe for the fruit leaves only half the seeds
required for the other recipe.  We made up the difference by making several
rounds of sauce - a little onion, finely diced, some garlic, seed and peel
the fruit, saute til creamy then finish with a little butter or walnut oil.
Terrific on pork or duck.

For Bob Beer (and I wish someone would provide the quince liqueur
recipe...):

"the nespole liqueur recipe
 
K, I found it...just a note before you start laughing collectively: I am
NOT familiar with cookery glossary, therefore I will just translate from
Italian. Some terms sound quite funny in English, but I hope you will
understand their meaning. There are actually two recipes, one is for the
kernels and the other one for the flesh of the fruits, so you can use the
whole of them. The plant involved is only Eriobotrya japonica. Oh, and you
will notice that the first recipe is intended for a warm country, in that an
important role is played by putting the vessels in a sunny position. 
To clean the fruit you don't need to peel them, just sponge them with a
clean cloth. The kernels come out  neatly, with almost no flesh attached,
but do wash them lightly before preparing the liqueur.

1.Clean and wash 200gr. kernels and let them dry in the sun for 1 week. Put
them in a glass jar with 400gr. spirit, a small piece of vanilla and a piece
of lemon skin. Put the jar in the sun for one month, moving it every now and
then. After a month, prepare a syrup with 300gr sugar and 300 gr. water
stirng on the flame. Let the syrup become thoroughly cold, and then add
slowly thr spirit mix to it. Filter, put in a bottle and let it season for
at least two months.

2. Chop in small pieces 200gr flesh, add 200 gr, sugar let it rest for 2
hours then pour it in a glass jasr with 400gr spirit and the skin of half a
lemon. Let this mix stay in infusion for 1 month. Filter, bottle and let it
season for some more months (2 minimum)

I'ver never tasted any of them, but I would like to know if someone tries to
prepare them what are the results!
Alessandra"

-----Original Message-----
From: Marina & Anthony Green [g*@pangeanet.it]
Sent: Thursday, October 25, 2001 2:37 PM
To: medit-plants@ucdavis.edu
Subject: Re: Loquat liqueur sequel 




Tim Longville wrote:

> Cali - I'm salivating just reading the description... Given the list's
recent (totally justified!)
> 'Praise-Festival for Alessandra', maybe a suitable climax-cum-conclusion
to it would be the
> invention of a suitable 'commemorative' name for 'her' tipple??!
Suggestions, anyone? Tim

Commemorating a tipple generally involves using the inventor's name, but as
Alessandra's surname
(Vinciguerra) means something like "win the war" which today immediately
conjures up some really
rather unsavoury associations linked to the terrible chain of events that
began on 11th September,
maybe we should leave it till next year! I'm sure Alessandra wouldn't like
to be remembered for the
"Taliban tipple" or other names I will spare you.
My favourite fruit for a liqueur is coming onto the shelves around now - the
quince, and throughout
the Mediterranean, people are getting ready to make what in Italy is known
as "cotognata", a quince
jelly that seems to take forever to make but is then quite a superb and very
characteristic autumn
taste. And the liqueur is just the thing after a good Italian winter Sunday
lunch. We'll be taking
advantage of the early November break to enjoy making them.

Anthony
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