31
votes
How to interpret this recipe for walnuts harvested at a given time?
I wouldn't get too hung up on such a specific date. The date given is likely because of it's proximity to Midsummer's Day celebrations. In Italy and France the harvesting of green walnuts was ...
- 2,638
18
votes
How to interpret this recipe for walnuts harvested at a given time?
I am afraid that you cannot do such a calculation in general. Degrees northern latitude is responsible for only a fraction of climate variation and walnut growing conditions. The author of the recipe ...
- 137k
14
votes
How to interpret this recipe for walnuts harvested at a given time?
Interesting concept. Since I never ever heard of using green walnuts for anything, I looked this up on the inter-webs, and lo & behold:
https://www.lifeinabruzzo.com/magical-nocino-italian-green-...
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13
votes
How to interpret this recipe for walnuts harvested at a given time?
I've been making nocino, the infusion you're talking about, nearly every year for the last decade. Being at around 42˚N, I've wondered the same thing with regard to ripeness and location.
After some ...
- 3,221
4
votes
What can I mix with a sweet liquor to cut its sweetness?
Add a splash to hot coffee for a fabulous liquor coffee, or use with cold brewed coffee in a Tiramisu dessert. Adding fat (i.e. mascarpone) and bitterness (i.e. coffee) or sourness (i.e. citrus ...
- 61
4
votes
Accepted
Can I soak dried fruit in sweet wine instead of liqueur for use in fruitcakes?
A good quality ($20 or so) sweet Port, Madeira, or Sherry could be lovely, and add a delicious flavor note of its own. Make sure it's something that tastes good by itself, with a flavor that appeals ...
- 2,709
3
votes
Replacing rhum in baba au rhum
I can't say I've ever had baba au rhum, but I would expect any sweet liquor would be an adequate replacement and may even offer a more exciting end result than just plain rum. A more straight ...
- 543
3
votes
Can I soak dried fruit in sweet wine instead of liqueur for use in fruitcakes?
You can, but it will have a very different effect to your fruitcake. The booziness of liquor is what makes the fruitcake taste the way it does.
The fruitcake will probably still taste great, but it ...
- 6,334
3
votes
Making liquor with normal milk instead of UHT milk
This should be a comment but I have no reputation so I apologise if not much of help.
Anyway if you're trying to accomplish something like a cream-based liqueur, sure you can use normal milk.
I've ...
- 41
2
votes
Making liquor with normal milk instead of UHT milk
In the US, while UHT milk can be found, it is not the standard, widespread product generally used. Therefore, cream liqueur recipes simply call for cream or cream & milk, with no specification ...
- 18.3k
2
votes
Preventing discoloration when making fresh mint liqueur
Idea 1: Assuming the leaves are oxidizing: you could add an antioxidant. Vitamin C is handy and will scrounge up oxygen radicals. Crush up some pills and shake them in. It will make it a little ...
- 6,626
1
vote
Irish Cream Manufacturing
For long shelf life, don't use real milk.
Focus on viscosity and mouth texture.
(Guar bean or guard gum) will produce a thick cream like liquid that will not curdle or chunk.
Sulfides or the boiled ...
1
vote
Infusing Chilies in Alcohol
I've infused jalepenos for 1-2 weeks successfully, I don't know if there is an upper limit past that. The alcohol should prevent spoilage and the pH is too low for botulism to be a concern.
Infusing ...
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