Cordials from Your Kitchen: Easy, Elegant Liqueurs You Can by Pattie Vargas, Rich Gulling

By Pattie Vargas, Rich Gulling

This entire advisor serves up greater than a hundred effortless recipes for scrumptious selfmade liqueurs, together with fruit liqueurs (Cranberry, Grapefruit, Cherry, Orange, Pineapple), nut liqueurs (Black Walnut, Hazelnut, Pecan), herb liqueurs (Ginger, Mint, Ouzo, Anisette), cream-based liqueurs (Creme de Cacao, Irish Cream, Coconut Cream), and flavored brandies, vodkas, and rums.

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Additional resources for Cordials from Your Kitchen: Easy, Elegant Liqueurs You Can Make & Give

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To stop the rice sticking to your hand you will need a bowl of vinegar water (water with a little vinegar added). Always use sushi rice on the day it is made. After you have made all the sushi, you can refrigerate them for up to 24 hours until ready to serve. FISH & SEAFOOD SERVES 4 12 uncooked tiger prawns in their shells olive oil for brushing 300ml (½ pint) dry white wine 1 garlic clove, crushed 4tbsp chopped parsley lemon and tarragon to garnish TARRAGON SAUCE 150ml (¼ pint) soured cream 4tbsp chopped fresh tarragon 1tsp Dijon mustard squeeze of lemon juice salt and black pepper TIGER PRAWNS WITH TARRAGON SAUCE 1 Make the tarragon sauce: combine the soured cream, tarragon, mustard, and lemon juice, and season with salt and pepper.

Pour the beaten egg into another dish, and sprinkle the breadcrumbs into a third. 2 Lightly coat the fish fillets with breadcrumbs (see box, below). 3 Heat a little oil in a large frying pan, add the coated fillets, in 2 batches if necessary, and fry over a high heat for 2–3 minutes on each side until they are crisp, golden, and juicy inside. 4 Lift the fillets out of the frying pan with a fish slice and then leave to drain briefly on paper towels. Serve the fish at once, garnished with the lemon wedges.

Cover and refrigerate. When the salmon is cold, cover and refrigerate too – for up to 12 hours. 4 To serve, let the salmon come to room temperature and serve with the chilled sauce spooned alongside. clockwise from top: Griddled Salmon Tranches, Warm Honeyed Salmon Salad, Herb Roasted Salmon, Thai Chilli Salmon. 5cm (1in) piece of fresh root ginger, peeled and finely grated a few fresh coriander stems, finely chopped fresh coriander leaves to serve 1 lime, cut into wedges HERB ROASTED SALMON 1 Season the salmon on both sides with salt and pepper.

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