Wednesday, January 28, 2015

Whiskey for Breakfast

You'd look like an ancient Egyptian too if you'd been soaking in alcohol for months.

Not quite.
This has been the year of fruit flavored alcohols or alcohol flavored fruit, however. It began innocently, last June, as a big basket of peaches bought on the way home from lovely, Hendersonville, NC. Juicy, jewel colored, fuzzy, flavorful, make-you-weak-at-the-knees-beautiful southern belle, Georgia peaches.

June 2014 I was whipped, done, exhausted from a doozy of a school year, not to mention a lifetime of working in the public schools, and I was delusional, or I wouldn't have bought a lifetime supply of peaches. We started eating but we couldn't eat them fast enough. They go bad in a hurry, ya know. It was hot. Small Town Southern hot. No way I was going to can peaches when it was 100 + degrees. I was so not acclimated yet. How to preserve them? I asked the internet. Liquor. A most appealing idea, not offered in the UGA, So Easy to Preserve, tome on food preservation. What!?! So Southern :\ So USDA:/

Europeans to the rescue! Germans have rumtoff. The French, fruit flavored liquors. Me?  I made both. Look. I didn't even have to peel the peaches. Cut them in half, remove pit, put in a glass jar or crock, and pour on the rum and some sugar water. Now here where it gets good. Keep adding fruit. All summer long. Figs. Blackberries. Apples. Pears. In the Fall add sticks of cinnamon, a few cloves, a nutty nutmeg and wait some more.

Mid-winter scoop out some fruit for a warm winter compote good with roasted hunks of meat. Make a When cooled, serve over yogurt and you can have liquor for breakfast, sort of. Make a Rumtoff Cake soaked in spiced rum and eat it for breakfast, more liquor for breakfast. You will also have a tasty spiced rum for your Super Bowl Football Knitting Party. Because some of us are are in it for the commercials and half-time show.

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