You Asked For It: Homemade liqueurs are warming gifts

By ANNE LONG
© St. Petersburg Times
published October 23, 2002

It is not too early to think about gifts for the holidays. Homemade liqueurs take awhile for the flavors to ripen. When the liqueurs are ready, pour them into attractive bottles; you have welcome remembrances that convey a personal touch and are kind to your pocketbook. Coffee liqueur comes in several variations. Betty Ries has made her recipe several times and has used flavored coffee for variety; she particularly recommends Barnie's Decadent Dark Chocolate.

The coffee liqueur from Tucson, Ariz., begins with espresso coffee beans and calls for dark brown sugar and granulated sugar. A cinnamon stick and a vanilla bean enhance the flavor.

Vodka is the alcohol most often used in homemade liqueurs, but Gerry Hoag makes her coffee liqueur with white rum for an interesting flavor. Be sure to use fresh premium instant coffee. Fresh ingredients ensure a quality product, and that is particularly important when the result is to be a gift.

There are more liqueurs than ones made with coffee, and Mary Ann Janssen hopes you will enjoy her mock Irish cream liqueur.

White rum and brandy are combined with sweetened condensed milk, half and half, Hershey's chocolate syrup and vanilla extract. The result is a rich, delicious beverage.

Mary Kennett's apricot brandy has a dual use. When the liqueur has reached maturity, drain into bottles. Then make a simple syrup and stew the apricots for a sauce that is wonderful on pound cake and ice cream.

Concetta Darly asked for a recipe for beef tips and noodles. Nancy Eggert shares a recipe from the Campbell Soup Cookbook that is "an up-to-date version of this classic French dish."

This popular dish is cooked slowly for quite a while, and the flavors develop wonderfully.

For: Evelyn Wojtas of Sun City Center.

From: Betty Ries of Homosassa.

Recipe: Coffee Liqueur I.

Coffee Liqueur I

• 5 cups of strong brewed coffee
• 1 whole vanilla bean
• 5 cups sugar
• 5 cups vodka

Combine all ingredients in a 1-gallon jar. Put on the lid and store in a dark place for a minimum of 30 days. Take the jar out every other day and shake well. After 30 days, strain through cheesecloth and rebottle.

For variety, use flavored coffee. Barnie's Decadent Dark Chocolate is a good choice.

From: Pauline and Dick Monroe of Tucson, Ariz.

Recipe: Tostino Coffee Roasters Coffee Liqueur, by chef Sandra Gluck.

Tostino Coffee Roasters Coffee Liqueur

• 1/2 cup Tostino espresso beans (or a brand available locally)
• 3 cups vodka
• 3/4 cup packed dark brown sugar
• 3 tablespoons granulated sugar
• 3/4 cup water
• 1 vanilla bean, split lengthwise
• 1 3- 1/2-inch cinnamon stick, split lengthwise

Put the coffee beans into a clean 1-quart bottle with a lid. Pour the vodka over the beans. Place the lid on the bottle and let stand at room temperature for two days. Strain the vodka through a sieve set over a medium-size bowl. Discard the coffee beans and return the vodka to the bottle.

In a small saucepan, combine both sugars. Stir in water and cook over medium heat, stirring constantly until the sugar is dissolved. Add the vanilla bean and cinnamon stick. Bring the mixture to a boil over medium-high heat. Boil for 1 minute. Remove pan from the heat and let mixture cool to room temperature.

Pour cooled sugar mixture, with the vanilla and cinnamon stick, into the bottle with the vodka. Place lid on bottle and let stand for one month at room temperature. Serve at room temperature or chilled, straight or over ice. Yield: 1 quart.

From: Gerry Hoag of Palm Harbor.

Recipe: Coffee Liqueur II, a recipe in Gerry's personal cookbook for probably 25 or 30 years.

Coffee Liqueur II

• 2 cups water
• 3 cups sugar
• 2 ounces instant coffee
• 1 fifth white rum
• 1 vanilla bean, split

Bring water to a boil. Add sugar and instant coffee; stir until dissolved. Add white rum and pour into a 1/2 gallon jar over the split vanilla bean. Shake once a day for 10 days. Strain and bottle.

From: Mary Ann Janssen of Dunedin.

Recipe: Mock Irish Cream Liqueur.

Mock Irish Cream Liqueur

• 1/3 cup white rum
• 2/3 cup brandy
• 1 can sweetened condensed milk
• 1 pint half and half
• 3 tablespoons Hershey's chocolate syrup
• 1 teaspoon vanilla extract

Blend well and refrigerate. Bottle when flavors have mellowed. Keep refrigerated.

From: Mary Kennett of Largo.

Recipe: Mock Apricot Brandy.

Mock Apricot Brandy

• 1 11-1/2-ounce box dried apricots
• 2 cups granulated sugar
• 2 generous cups gin (not necessary to use expensive brand)

Put ingredients into a large bottle, seal tightly and shake until sugar dissolves. Shake occasionally, keeping bottle sealed.

After two months, pour liquor off reserving apricots.

For apricot sauce, make a simple syrup and cook the apricots. Process in a blender and use to top pound cake and ice cream.

For: Concetta Darly of New Port Richey.

From: Nancy Eggert of Dunedin.

Recipe: Beef Bourguignonne from the Campbell Soup Cookbook.

Beef Bourguignonne

• 2 slices bacon
• 1-1/2 pounds beef cubes (about 11/2 inches)
• 1 10-3/4-ounce can condensed golden mushroom soup
• 1/3 cup Burgundy or other dry red wine
• 1 large clove garlic, minced
• 1 medium bay leaf
• 2 tablespoons chopped parsley
• 1/4 teaspoon dried thyme leaves, crushed
• 1 pound small whole white onions (about 16)
• Cooked noodles

In a skillet, cook bacon until crisp; remove and crumble. Brown beef in drippings. Add soup, wine, garlic, bay leaf, parsley, thyme and bacon. Cover; cook over low heat one hour. Add onions; cook one hour more or until done. Stir occasionally.

Remove bay leaf. Serve over hot noodles. Makes about 4-1/2 cups.

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