Liqueur Making

Reply to Honestly ... exhausting

nobody@flickr.com (Maria Bradbury) — Mon, 09 Jul 2012 08:33:41 -0700

I think it's a great idea, and apologies for the [immense] delay in responding to the invite to join. Hopefully, life will simmer down a bit and I can post some of the recipes.

Best of luck with this, and hope it keeps growing!

Reply to Walnut Liqueur and Wine Recipes

nobody@flickr.com (determined direction) — Sun, 26 Feb 2012 11:11:56 -0800

determined direction posted a reply:

ps, you can find walnut trees in chicago,

here is one
www.flickr.com/photos/averywehner/189474275/ at the botantical gardens, but there are other park trees too. you pick the green walnuts around june 15th-june 30th

Reply to Walnut Liqueur and Wine Recipes

nobody@flickr.com (determined direction) — Sun, 26 Feb 2012 11:06:20 -0800

determined direction posted a reply:

IMHO katy's recipe is a liqueur, eau de vie is a spirit stronger than brandy thus making the drink come out to about 25 percent alcohol in total. wines (according to the ATF and import laws) are all technically under 14 percent. i had never heard of using just the leaves and not the green nuts, sounds intriguing as i make vin de noix/ nocino every year.

here is a twist on a basic green walnut liquor (vodka is 1/3 of the liquid) recipe, i make it more asian flavored sometimes

Vietnamese Style French Vin de Noix

9 green walnuts, hacked into quarters

Splash of vanilla or half a vanilla bean, split

3 Tbsp of palm sugar

Two good sized peels (not the pith) of lemon or lime

5 green cardamom pods

2 cloves

5 Vietnamese peppercorns (citrusy medium flavored pepper) more pepper info here

2 cups of Vodka

1 cup of white wine

Wear gloves when cutting the walnuts and clean your area as soon as possible, because the innocent looking beige juice that comes out soon turns to brown and then almost black stain and will get into your cutting board, under your nails, on your countertop, everywhere!

Place the whole lot in a big canning jar with a seal and let it sit for 4 months in a cool place. When it’s ready (dark as night and no longer bitter) strain it twice through a coffee filter into decorative bottles for gifts, cooking, or for hoarding, because once you taste it you will know why you will want to keep it all for yourself!

Reply to Walnut Liqueur and Wine Recipes

nobody@flickr.com (Myopic Midnight Special / Joseph Dunphy) — Fri, 24 Feb 2012 11:58:41 -0800

Myopic Midnight Special / Joseph Dunphy posted a reply:

Not a problem. In common usage, such a drink would probably be thought of as a liqueur, so at worst, we are in a grey area, and my greatest complaint, at this point, is that I have absolutely no idea of where I'm going to find young walnuts in the Chicago area, because I very much want to try both recipes.

Thank you for taking the time to do that translation.

Reply to Walnut Liqueur and Wine Recipes

nobody@flickr.com (In Memoriam: Katy Wrathall) — Fri, 24 Feb 2012 04:27:40 -0800

In Memoriam: Katy Wrathall posted a reply:

Sorry, I merely directly translated it from the original French recipe I was given by an elderly French gentleman which calls it a liqueur.

Reply to Walnut Liqueur and Wine Recipes

nobody@flickr.com (Myopic Midnight Special / Joseph Dunphy) — Thu, 23 Feb 2012 09:23:58 -0800

Myopic Midnight Special / Joseph Dunphy posted a reply:

Mod Note: Topic title edited in response to subject matter, to avoid later confusion.

"I would say that this is Walnut Wine, rather than a liqueur."

Agreed, but I like seeing the recipes here, all the same. I've broadened the group description to include seasoned wines that are stored, at least for now. As there are only 26 members in the group, I'd be most reluctant to split it in two, at this point, even if one of the pieces would be much larger than the other. In a meal, such sweet seasoned wines will play much the same role as a liqueur would, anyway, so, close enough for now. A little bit of give in the definition of the group in the beginning, and we get a viable group we can all enjoy. I hope. Followed, maybe, with a second group we can all enjoy, as well, if the first group ever grows large and active enough to survive mitosis.

Did I mention that finding the 26 people we have was really difficult?

Reply to Honestly ... exhausting

nobody@flickr.com (Myopic Midnight Special / Joseph Dunphy) — Thu, 23 Feb 2012 09:21:13 -0800

Myopic Midnight Special / Joseph Dunphy posted a reply:

You're welcome.

Reply to Walnut Liqueur and Wine Recipes

nobody@flickr.com (Steven House www.greenrivercanoes.com) — Thu, 23 Feb 2012 08:38:33 -0800

Steven House www.greenrivercanoes.com posted a reply:

I would say that this is Walnut Wine, rather than a liqueur.

My recipe is as follows:

Walnut Wine (Vin Noix)

5 Green Walnuts chopped small enough to get into your container
1 litre of Red Wine
200 grammes of Sugar

Put all these together in a container, a Kilner jar, or a demijohn (Bonbonne), which has been sterilised. Leave to fuse for about 30 or 40 days.

If using a demijohn then multiply the quantities to fill it. For 5 litres of wine, use 25 Walnuts and a kilo of sugar (and a litre of alcohol later - see below)

After the wait strain the liquid through a muslin cloth and add 200 ml of Eau de Vie (or other alcohol) and put into sterilised bottles. You can use it after 6 months but leaving longer is better.

June the 24th is the Saints day for St. John the Baptist. This is the traditional day, in France and Italy, for making Walnut Liqueur (Nocino) and Walnut Wine (Vin Noix).

At this time, at least in southern Europe, the walnuts are ready to use. They are not ripe yet but they are well enough formed for these uses. When cut in half, which is not easy, they should have a jelly-like constituency and the development of the nut should be visible. In more northern parts you may have to wait a few more weeks.

When handling the nuts be aware that they will stain your fingers. Kitchen gloves might be useful.

The Walnut Liqueur recipe and pictures are here houselightgallery.blogspot.com/2011/06/walnut-liqueur-and...

Reply to Honestly ... exhausting

nobody@flickr.com (Rob Albright) — Thu, 23 Feb 2012 06:19:21 -0800

Rob Albright posted a reply:

Thanks for making this group.

Walnut Liqueur and Wine Recipes

nobody@flickr.com (In Memoriam: Katy Wrathall) — Tue, 07 Feb 2012 04:41:03 -0800

In Memoriam: Katy Wrathall posted a new topic:

Walnut liqueur:

60 young walnut leaves
5 ltrs red wine
1 ltr eau de vie
i kilo sugar
Mix with spoon, then stir every day for 3 weeks. Then store for at least 12 months.