On Aug 18, 1:30*pm, Sacha wrote:
On 18/8/08 09:53, in article , "K"





wrote:
Sacha writes
On 17/8/08 21:55, in article , "Rusty
Hinge" wrote:

The message
from Sacha contains these words:

Cassis is certainly blackcurrants but you can ask for a Kir Mûres in France
and get the blackberry version. *I don't like Kir Cassis though a Kir
Framboise will do if I'm absolutely pushed. *;-)

Strawberries steeped in whisky with added sugar make a fine liqueur, and
you'd never know the spirit was whisky.

I made a bottle with wild strawberries this year, and it was rather
disappointing.

The next batch will be with cultivated strawbs.

This is making me think of a Scottish dish involving whisky and oats - can't
remember if fruit comes into it but think honey does. *Is it brose -
something like that?

There are two similar ones, one of which is Atholl Brose.
The one I remember is basically mountains (1) of whipped cream with a
large amount of whisky stirred in alond with toasted oatmeal, and served
with raspeberries

(1) it was 'mountains' when I leant the recipe - we were cooking for 30
people.

I bet there wasn't much left, Kay. *That really does sound fantastic!
--
Sachahttp://www.hillhousenursery.com
South Devon- Hide quoted text -

- Show quoted text -

Ask Kay about her home made bread rolls, she introduced me to
breadmakers. Although the last twice I made them, they rose
beautifully but when I took the cling film off them they went down to
nothing again, I must be doing something wrong. I put the cling film
on them when they are rising so that the heat keeps in.

Judith