They are very special these tall jars that SHE has tucked away in a dark cupboard, for one of them is over forty years old and it is the last jar of the first batch of boozy fruit that Constance made when she and Hugo moved to Andalucia in January 1973.
Constance took Raisins and packed them into large glass jars and topped them up with Pedro Domecq's Fundador brandy.
Then she left the delicious fruit to sit quietly for several months to become fat and juicy.. and very delicious.
The other jars are full of a very different type of ingredient and the idea for them came to HER many years ago from a very, very old recipe book.. SHE taught HER mother this recipe.
SHE put fresh Hazelnuts and dried thyme, rosemary and oregano into a large jar and topped it up with Scotch Whisky.. they have to marinate for at least twelve months before YOU can use them.
SHE uses these marvellous culinary ingredients in meat pates, pies and terrines.. they add an truly extraordinary taste and fragrance. Yum indeedy..
Winter food does not have to be glum or serious just because the weather's dreary and gloomy and SHE is, most definitely, HER mother's daughter.
GeeGee Parrot.
December 13th, 2013.
Constance took Raisins and packed them into large glass jars and topped them up with Pedro Domecq's Fundador brandy.
Then she left the delicious fruit to sit quietly for several months to become fat and juicy.. and very delicious.
The other jars are full of a very different type of ingredient and the idea for them came to HER many years ago from a very, very old recipe book.. SHE taught HER mother this recipe.
SHE put fresh Hazelnuts and dried thyme, rosemary and oregano into a large jar and topped it up with Scotch Whisky.. they have to marinate for at least twelve months before YOU can use them.
SHE uses these marvellous culinary ingredients in meat pates, pies and terrines.. they add an truly extraordinary taste and fragrance. Yum indeedy..
Winter food does not have to be glum or serious just because the weather's dreary and gloomy and SHE is, most definitely, HER mother's daughter.
GeeGee Parrot.
December 13th, 2013.
I liked your comment that winter cooking doesn't have to be "glum." I would like to try the brandy soaked raisins. Moreover, I thought the flavored nuts looked really interesting. I'm going to pass the nuts recipe to my nut-craven sister in Shreveport. Of course, I'm going to try it, too.
ReplyDeleteThe raisins can also be soaked in VERY dry Sherry.. which gives them a wonderful flavour! Scrummydumptious if placed whole into a pate or terrine.. or on top of icecream! The ONLY thing about the drunken nuts is that it takes SO long to marinate them! Under a year and they don't have the full flavour and taste..
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