The Accidental Smallholder Forum
Food & crafts => Home brewing => Topic started by: Mo on August 17, 2010, 03:35:06 pm
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Who mentioned beeches? Doganjo?
As I was skimming thorugh my old recipe books at the weekend I came across this:
Noyau
It says it dates from the 18th Century...and it's potent. But you'll have to wait for Spring.
Pack a glass jar full of yound beech leaves and fill up with Gin.
Cover and leave for 2weeks.
Strain off Gin and to every pint add 9oz sugar dissolved in ½ pint of boiling water.
Mix well.
Add 1tbsp Brandy per bottle and cork tightly.
It doesn't say if you can quaff it right away or not.
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Noyau is brandy flavoured with nut kernels - I've had it in France. Maybe this is a cheap version of it? Not that keen on gin or nuts although the noyau was OK. And yes, pretty potent stuff. It stopped me being sick on a boat trip.
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I have no idea, it caught my eye and I thought it might be of interest. Maybe they just couldn't wait for the nuts to come in autumn? ;)
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ooh we've got a beech tree (I tie my washing line onto it!!) will see if we can have a go at this one!!
thanks Stevemo!!
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We only have copper beeches. Doubt if they'd work :(
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HFW has got a recipe for it in his RC Handbook No 2 (Preserves, Pam Corbin). Sounds interesting, but I don't really have time for this in the spring, with lambing, kidding, bees, garden etc.
BTW, can recommend the book for all sorts of recipes on what to do with the xcess fruit/veg/etc. You will need a lot of sugar and vinegar for the recipes, but I quite like that.
Your local library will almost certainly have a copy of it.
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And there I was thinking it was unusual, trust HFW to be in on it ;D
Mine was from Jocasta Innes.
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can be made with oak leaves or walnut leaves, first ones of the season..
This is british version.
Noyau is the name for apricot pips and normally they would be dried.