|Back to Back Issues Page|
Happy Schnappsing - Issue No. 004
August 03, 2003
|August 03, 2003 - Issue No. 004
Greetings from Denmark.
Since my last newsletter I have added four new schnapps recipes and some pages with useful information to my website - and also a web log page. Here they are...
Goes extremely well with Italian food, lamb, veal, fish, chicken, vegetable and egg dishes, salads, pizza, pasta, rice, cheese -
- and dishes with onions, garlic, tomatoes and olives.
You can also use this schnapps in soups, stews, meaty pasta sauces, tomato sauces -
- and other sauces where you would normally use basil.
Excellent as after-dinner drink.
And - if you add a sugar syrup to the schnapps you get a really wonderful basil liqueur.
When just made you might find it too much scented.
But after adequate dilution you get a schnapps that has great flavours and taste.
It's just as good as some of the classical Alsace fruit brandies.
This schnapps blends very well with many flavoured schnappses based on roots, stems and leaves.
Try to experiment.
Normally a flavoured schnapps should be enjoyed at room temperature -
- but with rose schnapps you can enjoy it lightly chilled (8-10 degrees Celsius).
Serve with light foods or enjoy it on its own as an apéritif.
Or - try to add one or two drops in a glass of dry sparkling wine. Wonderful on a warm summer day.
Or - add a sugar syrup to the schnapps and you have an excellent liqueur - a liqueur you can also combine with white wines or sparkling wines.
It has a mild, very aromatic and slightly bitter taste and a wonderful flavour.
The colour is pale green changing to pale brown after some storage.
The schnapps goes extremely well with caviar, crayfish, gravlax, salmon, herring, cured and smoked fish, lamb, poultry and cheese.
Excellent as after-dinner drink. Or just on its own.
The schnapps blends very well with lemon schnapps and sweet gale schnapps..
- is very special and commonly regarded as the most superior of all flavoured schnappses.
It has a very beautiful dark brown mahogany colour and a wonderful taste and flavour -
- almost like Cognac.
Don't serve it with anything - just enjoy it on its own or after a good meal.
If you are patient you can store walnut schnapps for 5 years or even more - it only gets better and better.
True schnapps makers do that -
- but I must admit that I have never been able to wait that long.
Usually I store my walnut schnapps for 7-8 months, sometimes even a year.
By that time it's absolutely very enjoyable.
Add a sugar syrup - and you get an excellent and very outstanding liqueur.
These constituents influence our organism, health and well being.
They can do good - and they can poison.
This can be very confusing and misleading.
So, to learn about a specific herb, tree, flower, etc. - you should always look it up under the plant's botanical name.
- vegetables, herbs, fruits, berries, seeds, nuts, mushrooms, etc.
But to know about all these wild plants is impossible.
So whenever we find a plant we do not recognize, but would like to use in culinary recipes or for making schnapps - the questions are always:
Is it edible or is it poisonous? How can we be sure?
But there are certain rules you should follow.
- and most of them are every day tools you might already have in your cupboards and drawers.
Go to the page and see the list of what you need - though you might not need it all to begin with.
All the best,
|Back to Back Issues Page|