I didn't realize that applejack was basically an alcoholic drink, like hard apple cider. So, not the kind of thing you want people thinking of when you're making a cartoon for kids. I guess most of the time my friends call it apple cider if they are going for something for the taste rather than just trying for something that's cheap to get drunk on. Rightly or wrongly, I associate applejack with home stills and people basically brewing their own alcohol because it's cheaper.Īpplejack can be really tasty, but it can also be quite disgusting if it's made without skill, and with an eye to get the hardest drink possible. With that said, I hope they keep making it, because I don't think there's a real substitute for it and sometimes you just need that real apple flavor. I like using applejack in a cocktail and I keep a bottle in the cabinet but I don't use it that often. I think that your friends might be confusing the term applejack with some other kind of alcoholic drink that happens to be made with fruit. The cream smoothes the Calvados and the fat in the ice cream allows to better enjoy the aromatics (at least that is what I tell myself after a couple of generous scoops).June 18, - Real applejack is produced in a particular way, which is why it's not that common anymore. You can use it on a pound cake as pictured below, or even better on an apple tart. The only difficult part is to accept the idea to part with 1/2 cup (4 oz, 110 mL) of Calvados which equates to a non negligible 16% of an entire bottle… But it’s worth it and the ice cream keeps for a while (in theory – it will be gone before you know it). However I had this idea to make a Calvados ice cream – why not, good Calvados is delicious, like apples in liquor form. The book contains a variation with kahlua and amaretto, but that never particularly appealed to me. Their ice cream base #1 is as simple as it gets, requiring no cooking whatsoever, and just four ingredients: eggs, sugar, heavy cream, and milk. Years ago I started using the Ben & Jerry’s Homemade Ice Cream & Dessert Book. By why not make the booze front and center? For fruit-based recipes, macerating fruit in kirsch is an excellent solution as it enhances the taste of the fruit, similar to what you would do for a fruit salad. Some recipes recommend adding a small amount of neutral-tasting vodka. ![]() One easy way to remedy this is to add booze to your ice cream. It’s great to make ice cream at home, but unless you have professional equipment or a tank of liquid nitrogen on hand, the consistency is usually on the hard side. Tagged calvados, egg white, mxmo, pear, scotch, shrub, tonka bean / 1 Comment Boozy ice cream The resulting version was much more harmonious and had a brightness evocative of pear eau de vie in the finish. I corrected the course by adding simple syrup, and a couple of dashes of Peychaud’s to round up the flavors. My first version of the cocktail was too vinegar-forward and the acidity masked the scotch almost completely. I used egg white in the cocktail to temper the shrub somewhat. I let the mixture steep in the fridge for a week before filtering out the pear. To make the shrub, I mixed equal parts mashed Bosc pear, sugar, and apple cider vinegar. ![]() I’ve been making a lot of calvados + scotch drinks these past few months and wanted to use this as my base. Calvados is distilled from apples sometimes mixed with pears, so I went with a pear shrub. ![]() I find this especially appealing because I am a vinegar fiend – after eating a salad, I like to drink every last bit of vinaigrette from my plate (no, I don’t do this in fine dining establishments, only in the comfort of my own home). I like vinegar so much I even own a vinegar (and beer) shampoo (which I don’t drink, although it is very tempting). Instead, I experimented by making my first shrub.Ī shrub is a drinking vinegar made by mixing fruit with vinegar and sugar. MxMo challenges are a good opportunity to step outside of my comfort zone, so I decided not to use citrus as my source of acidity. The theme for this month’s Mixology Monday was Sours, which may be the largest cocktail category.
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