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ok, so this is going to sound like a really dumb question...

I'm not reading anywhere a specific type of walnut. Will the black walnuts
I have growing in my yard work for this? Not that I have any, but will any
type of walnut work?

Nesscia


On Tue, Jul 9, 2013 at 9:34 PM, gutekunst <[log in to unmask]> wrote:

> Thank you! I know what I'm doing tomorrow!
> Seraphina
>
>
>
>
> Sent from my Samsung Epic™ 4G Touch
>
> Ségnat ingen Fháeláin <[log in to unmask]> wrote:
>
> Sorry about that.  Not sure why it wouldn’t work.
>
> It is from David Leibowitz’s blog    Here is the recipe:
>
> *Liqueur de noix*
> Make 1 quart (1l)****
>
> Use the absolute (not ‘Absolut’) cheapest vodka you can find. It’s lunacy
> to use something pricey when the least-expensive swill yields similar
> results. And believe me, peasants ain’t cracking open bottles of Stoli to
> make this.****
>
> Be very careful cutting the walnuts. They’re tough and if you’re not
> careful, the knife can slip. I use a cleaver, tap it into the skin of the
> green walnut, then lift the cleaver and whack it down on the cutting board
> to split it, keeping my other hand well out of the way.****
>
> Note that each batch of *liqueur de noix* will be different. I’ve made
> some that were lovely and sweet, others that had a distinctive bitter edge.
> For the first few days, the steeping walnuts will take on a
> extraterrestrial-green hue, which is normal. After a week or so, it’ll get
> darker and darker.****
>
>    - 2 1/2 cups (500g) sugar ****
>    - 1 liter vodka ****
>    - 2 sticks cinnamon ****
>    - 10 whole cloves ****
>    - 1/2 vanilla bean, split lengthwise ****
>    - zest of one lemon, unsprayed, removed in wide pieces with a
>    vegetable peeler ****
>    - 30 green walnuts; washed, dried, and quartered****
>
> 1. Mix everything in a large jar, one that will be big enough to hold
> everything. Stir until the sugar is mostly dissolved, then add the walnuts.
> ****
>
> 2. Tightly close the jar and let stand for two months on the counter,
> shaking the jar every day.****
>
> 3. When it’s ready to bottle, filter the liqueur through cheesecloth or a
> coffee filter and pour into a clean bottle.****
>
> ** **
>
> ** **
>
> *From:* Historical Recreation in the Kingdom of Calontir [mailto:
> [log in to unmask]] *On Behalf Of *gutekunst
> *Sent:* Tuesday, July 09, 2013 7:32 PM
> *To:* [log in to unmask]
> *Subject:* Re: [CALONTIR] Nocino****
>
> ** **
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> Your second link does not work. As I sit under my walnut tree, I sure
> would like to see your recipe.****
>
> Seraphina****
>
> ** **
>