Post by tigermoth on Nov 8, 2007 11:50:43 GMT -1
Ok... Foxy-Tails Sue and I were discussing the urgent need for an area on this forum dealing with things culinary and items destined for some of the finest mouths on the river bank. So here we go...
Whether chasing those silver laydees in winter or waiting for the tourists in the early hours of the morning, this is a number that will put a little fire in the belly:
Ingredients:
At least 2lb of plums Best for this are Victorias sub variety Dymock, but quite frank any old plums will do.
A decent bottle of vodka I prefer "Stolly"
A load of brown caster sugar well about two and a quarter cups or so.
Now then. 'Tis a simple thing to make...
Pick your plums (you might struggle to pick your own now but fruit farms and greengrocers will have 'em). Wash them gently taking care not to bruise the delicate flesh!
Then pat them dry - similarly to the way you might talc a baby's backside, only without the talc - this can lead to dissatisfaction with the taste of the final product.
Take a sharp fork and prick said plums lightly yet sharply all over. The same kind of action you use for sticking needles into your TT Voodoo Doll after he has posted yet more pictures of seemingly unattainable fish would be about appropriate.
Take a large feck off kilner jar and place plums inside.
Next, add your sugar. Just chuck it in any old how - honestly it doesn't matter, just take care that it does go inside the jar as mistresses and wives often take issue with unexplained sugary stains on clothes. (This sounds like good old fashioned common sense but you'd be surprised how poor your aim can become when preparing this particular recipe.)
Now then, you then need to slosh in your half bottle of brandy and your bottle of vodka. Do it from a great height, you get a really good sloshing sound that way.
Ladies take note: This is one place where size isn't important. Everything is relative. I like a big jar which will accommodate two pound of plums and then all the vodka and brandy I can lay my hands on - but strictly speaking you do need a 2:1 ration of vodka to brandy. Sometimes you can have the unfortunate situation where the jar wont accommodate all the spirits in the bottles. Here's a tip I found handy: You can actually make room for the remainder of the contents of the bottles by drinking some of the surplus from the kilner jar, inevitably this involves a little trial and error. When the jar is full to your satisfaction, seal and give it a d**ned good shaking.
The final part is the hardest. Put the sealed jar in a dark place and leave well alone for three months, except for a turning and shaking every two weeks - but for God's sake don't drink! After this desperate vigil is complete, simply sieve and filter through a bit of cheesecloth - or failing this the wife's silk stockings into the receptacle of choice.
Decant, dispense, drink, and drink and drink and... hic
Traditional Dymock "Japanese" Plum Brandy
Whether chasing those silver laydees in winter or waiting for the tourists in the early hours of the morning, this is a number that will put a little fire in the belly:
Ingredients:
At least 2lb of plums Best for this are Victorias sub variety Dymock, but quite frank any old plums will do.
A decent bottle of vodka I prefer "Stolly"
A load of brown caster sugar well about two and a quarter cups or so.
Now then. 'Tis a simple thing to make...
Pick your plums (you might struggle to pick your own now but fruit farms and greengrocers will have 'em). Wash them gently taking care not to bruise the delicate flesh!
Then pat them dry - similarly to the way you might talc a baby's backside, only without the talc - this can lead to dissatisfaction with the taste of the final product.
Take a sharp fork and prick said plums lightly yet sharply all over. The same kind of action you use for sticking needles into your TT Voodoo Doll after he has posted yet more pictures of seemingly unattainable fish would be about appropriate.
Take a large feck off kilner jar and place plums inside.
Next, add your sugar. Just chuck it in any old how - honestly it doesn't matter, just take care that it does go inside the jar as mistresses and wives often take issue with unexplained sugary stains on clothes. (This sounds like good old fashioned common sense but you'd be surprised how poor your aim can become when preparing this particular recipe.)
Now then, you then need to slosh in your half bottle of brandy and your bottle of vodka. Do it from a great height, you get a really good sloshing sound that way.
Ladies take note: This is one place where size isn't important. Everything is relative. I like a big jar which will accommodate two pound of plums and then all the vodka and brandy I can lay my hands on - but strictly speaking you do need a 2:1 ration of vodka to brandy. Sometimes you can have the unfortunate situation where the jar wont accommodate all the spirits in the bottles. Here's a tip I found handy: You can actually make room for the remainder of the contents of the bottles by drinking some of the surplus from the kilner jar, inevitably this involves a little trial and error. When the jar is full to your satisfaction, seal and give it a d**ned good shaking.
The final part is the hardest. Put the sealed jar in a dark place and leave well alone for three months, except for a turning and shaking every two weeks - but for God's sake don't drink! After this desperate vigil is complete, simply sieve and filter through a bit of cheesecloth - or failing this the wife's silk stockings into the receptacle of choice.
Decant, dispense, drink, and drink and drink and... hic