Grand Marnier

Crepes Suzette Here I come! Ohh, I love this stuff on ice cream or on fresh berries. It'll be even better if I make it myself.

Ingredients
 6-8 Oranges, unsprayed or organic
1 Liter Brandy
1 cup water
2 cups sugar

Peel oranges into long strips using a vegetable peeler, taking only the rind and none of the white pith. If some of the white pith is on the peels, use a paring knife to trim it away and discard. Place Orange peels into a 2 quart glass jar, pour in brandy and stir gently. Cover jar and store in a cool dry place for 4 weeks, stirring once a week.

After brandy mixture has been stored for 4 weeks, stir together water and sugar in a medium saucepan over medium-high heat, until sugar is completely dissolved. Let sugar mixture cool completely. In a fine mesh sieve strain orange peels out of the brandy mixture and discard peels. Stir in sugar syrup into the brandy. Line the strainer with a coffee filter and pour the Grand Marnier through the filter. Once all of the mixture has filtered through replace with a new filter and strain again. Repeat this process 2-4 more times until Grand Marnier is clear. Transfer the Grand Marnier to bottles and refrigerate before serving.

Store in the refrigerator or freezer for up to 1 year. In addition to prep/active time please allow 4 weeks for mixture to process

Rose Petal Wine

Yet another pretty wine that I'd love to get a chance to make. It seems like it'd be so light and aromatic.

Ingredients
16 cups rose petals
1 gallon water
3 orange rinds, chopped
3 ½ lbs sugar
5 whole cloves
5 pepper corns
1 package yeast
2 cups orange juice

Combine petals, orange rinds and sugar in a large pot. Boil water in a separate container and pour over petal mixture. Bring to a simmer for 30 minutes. Cool to room temperature.

Add prepared yeast (Follow directions for proofing yeast, which may recommend dissolving in warm, not hot, water.) Add orange juice and spices. Cover and set aside for three weeks to a month in a dark place to ferment.

Strain and decant into sterilized jars. Let wine season for three months or so before serving.

Dandelion Wine

I'm sure at some point I'll have an excuse to make this. Maybe for a holiday gift  or a theme party. It sounds too pretty to not give it a try.

Ingredients
10 to 12 cups dandelions (Flowers only not treated with pesticides)
1 cup honey
2 ½ lbs sugar
1 orange rind, chopped
1 lemon rind, chopped
1 gallon Water
2 tablespoon fresh, chopped ginger
5 whole cloves
1 package yeast
1 cup orange juice
1/2 cup Lemon juice

Combine dandelion flowers, honey, sugar, orange rind, and lemon rind in a large pot. Boil water in a separate container and pour over flower mixture. Bring back to a simmer for 30 minutes. Cool to room temperature. Add prepared yeast (Follow manufacturer's directions for proofing yeast before adding it.) Add orange juice, lemon juice, and spices.

Cover in a non-reactive container (like ceramic, glass, or enamel) and set aside for a month in a dark place to ferment. Strain and decant into sterilized jars. Seal. Let wine season for three months or so in a cool, dark place before serving.

Note: If you want to accumulate 12 cups of dandelions, try harvesting them a little at a time and freezing them until you have enough.

Wild Berry Cordial

This is a 'by ear' recipe, so improvised based on the tools that you have at hand. 

Ingredients:
80 proof brandy
blackberries, raspberries or blueberries
real grade B maple syrup

Pick enough berries to fill a clean glass jar in the size of your choice at least a third, and up to a half, full. I use about two quarts of berries for a gallon of cordial. If those lovely wild blackberries don't grow in your neighborhood, you can substitute raspberries or blueberries. The little wild blueberries will give your cordial a more intense flavor than the larger cultivated ones, but either way blueberries are relatively tough-skinned and you will need to macerate them - crush or grind coarsely - before adding the other ingredients.

Fill the jar to the top with equal parts of maple syrup and 80 proof brandy. Put the cover on the jar and shake to mix. Label, date, and leave the fruit to infuse for at least 10 days, and up to 6 weeks. Shake occasionally when you think of it. Strain out the fruit (marvelous over ice cream) and decant the cordial into glass jars or bottles. Keeps for years without refrigeration.

Chocolate Liquer

So my dad went through a period of making booze in the bathtub. I'd like to think that I am a few steps above that, but not too far.

Ingredients:
1 oz. unsweetened baking chocolate  
1 tsp pure vanilla extract
9 1/2 tablespoons sugar  
1/3 cup water
1/3 cup vodka   

Add chocolate to a heat-proof bowl; add on top of a small sauce pan filled with 2 inches of water; bring to a slow boil. Add sugar, water; stir until chocolate is melted. With a mesh strainer, strain into a glass container; allow to cool for 10 minutes. Add vodka and stir.

Line a clean mesh strainer with a double layer of cheesecloth. Strain mixture again into a glass jar with lid. Using a spoon, push chocolate granules to the side, allowing the liquid to easily drain into the container.

Allow to cool completely at room temperature. Add vanilla and shake. Store at room temperature for at least 2 days before using. Shake before using.