Friday, 11 June 2010

Beech Leaf Noyau

Posted by Rosie

Number 20 of my 52 in 2010 challenge is something a bit different - Beech Leaf Noyau. It is an infusion of young beech leaves in gin to which you then add some sugar syrup and a dash of brandy. It was the last line of the recipe that caught my eye:

"Wait for a cold winter night and a roaring fire, then partake of this potent liqueur.
"

It certainly had a kick when I had a quick quality control taste.

I also have number 21 on the go - yoghurt. I have tried before to make yoghurt but never with great success so I am hoping this time it will be different. I am using my favourite UK live yoghurt as the starter, a bit a milk powder to thicken it and fresh creamy milk from the local farm. It's currently fermenting in a flask and I'll see tomorrow if it has worked. I really hope so as we eat a lot of yoghurt here.

4 comments :

  1. That sounds like a recipie to remember for next year when the Beech leaves are fresh. Let us know if it tastes as good as it sounds by that roaring fire.

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  2. My youngest son started a jar at the beginning of the week. I was going to add it as one of my 52 but thought it was a bit cheeky :)

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  3. I'll try and remember Mumma Troll - but I may need reminding!

    I'd add it to your list Sandra - it's a new recipe in your household!!

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  4. Hi Rosie,

    We don't leave it till cold nights to drink. About a month is usually ok so sup up!
    Karen
    ksia

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