California Farm Cherry Cloves Liqueur Recipe by Hobby Horseman
California Farm Cointreau Liqueur California Farm Cointreau Liqueur Another tradition here at the farm, we peel the last fresh summer Meyer lemons and summer Valencia oranges and summer Mandarin oranges to extract the Cointreau Liqueur flavors for our annual supply of this Winter Holiday liqueur. Cointreau is liqueur with a high alcohol percentage, 40% by volume, 80 proof. Works well for flambee dishes when heated first. Hobby Horseman California Farm Poire William Liqueur California Farm Poire William Liqueur The Bartlett pears are ready for picking, they are called Poire Willliam in France and make a delicious Liqueur. You just put them in a sealed glass jar in grain alcohol and spices in a sunny window in the barn or garage for four months to four years, fruits kept submerged. Fruit stays fresh for years, delicious sliced over icecream. Liqueur tastes like fresh pear. Hobby Horseman California Farm Limoncello Liqueur California Farm Limoncello Liqueur Such a pleasure, our Meyer Improved Lemon tree! We use the zest of twenty of the largest ripest fresh lemons to make this Limoncello liqueur starting in February. After pressing the juice out, the lemonpeels are scraped and immersed in vodka for a few months. The lemon juice is poured in quart mason jars or plastic bottles and frozen. By July, the lemon peel extract is ready, we make limoncello as dessert for hot summer evenings. Hobby Horseman California Farm Made Meloncello Liqueur California Farm Made Meloncello Liqueur This original Italian liqueur is 25% proof, called Meloncello. Made from the freshest ripe melons possible and a neutral flavored alcohol like vodka or rum. A freshness contest, we use only two hours between harvest and infusion. Not to be confused with Lemoncello Liqueur made from lemons. Honeydew melons and cantaloupe are now ripe, time to make melon liqueurs through infusion. Melons are low in sugar but great in flavor. To extract, we infuse the fruit two weeks or longer. The original Italian liqueur is called Dolce Cilento Meloncello. Delicious as after dinner drink, or poured over icecream. Hobby Horseman California Farm Grand Marnier Liqueur California Farm Grand Marnier Liqueur Valencia Oranges are the last ones of the California season to ripen, ready late August, packed with summer sun. Their thin bittersweet peels make the perfect zest for making this liqueur. I added some secret ingredients, listed below. By the time the flavors have been extracted, this treat will be ready for the holidays. Hobby Horseman California Farm Coffee Grounds Liqueur California Farm Coffee Grounds Liqueur We roast and grind our own coffee beans, one tablespoon a day. The leftover coffee grounds, 25 grams a day, make a wonderful liqueur. Here is how we do that. You can process your own ground coffee the same way if yours is also organic and does not contain preservatives, fillers, or salt or additives. We use cooking rum to finish this coffee liqueur. For some reason, this after dinner drink will keep you awake, plan your evenings and parties wisely. Hobby Horseman 750. California Farm Strawberry Harvest & Liqueur 750. California Farm Strawberry Harvest & Liqueur California Strawberries are grown in two types, June bearing and Everbearing. We grow 24 Albion everbearing plants, one bed of 8’ x 3’, 12 weekly harvests from April to August, 20 to 40 pounds or more for the year. May and June is when you can start processing them. Beds are covered in bird netting, or the chickens and geese get them. Once a week, we pick a pound of the ripest strawberries to make liqueur. We eat fresh, bake and freeze the strawberry strudel, strawberry pizza, strawberry pie, and make strawberry icecream for winters. In May, we start making weekly Strawberry Liqueur from the extra ones we dont eat fresh or cook with. #GoldenApron Hobby Horseman Strawberry Liqueur Strawberry Liqueur I bought a bit less than 2 kilos of strawberries, so I made this pretty colored liqueur, which was something I've been wanting to do. Sterilize the jar properly with alcohol or boiling water (as you would sterilize a baby bottle)! Freeze the berries completely. I plan to make jam out of the berries that are removed from the liqueur (a slightly "tipsy" jam for the weekends). I think that strawberries that are a bit unripe and on the sour side are best for this. I held back on the amount of sugar used. If the strawberries you are using are sweet, you could try adding more lemon. Recipe by ka8to9 cookpad.japan California Farm Eggnog Liqueur and Eggnog Muffins California Farm Eggnog Liqueur and Eggnog Muffins Family tradition for after Easter dinner: beaten fresh farm egg yokes with vanilla and sugar, simmered in a bain marie double boiler, high proof alcohol added, preserved for a year in quart mason jars. A creamy mild after dinner drink, 50 to 60 proof, ( 25% to 30% alcohol) topped with whipped cream. Fresh for weeks in the fridge after jars are opened. Mix any leftovers with equal amount all-purpose flour, one fresh egg, tsp baking powder and bake breakfast muffins, one hour at 350F degrees. Hobby Horseman California Farm Cointreau Liqueur California Farm Cointreau Liqueur Another tradition here at the farm, we peel the last fresh summer Meyer lemons and summer Valencia oranges and summer Mandarin oranges to extract the Cointreau Liqueur flavors for our annual supply of this Winter Holiday liqueur. Cointreau is liqueur with a high alcohol percentage, 40% by volume, 80 proof. Works well for flambee dishes when heated first. Hobby Horseman California Farm Cointreau Liqueur California Farm Cointreau Liqueur Another tradition here at the farm, we peel the last fresh summer Meyer lemons and summer Valencia oranges and summer Mandarin oranges to extract the Cointreau Liqueur flavors for our annual supply of this Winter Holiday liqueur. Cointreau is liqueur with a high alcohol percentage, 40% by volume, 80 proof. Works well for flambee dishes when heated first. Hobby Horseman California Farm Poire William Liqueur California Farm Poire William Liqueur The Bartlett pears are ready for picking, they are called Poire Willliam in France and make a delicious Liqueur. You just put them in a sealed glass jar in grain alcohol and spices in a sunny window in the barn or garage for four months to four years, fruits kept submerged. Fruit stays fresh for years, delicious sliced over icecream. Liqueur tastes like fresh pear. Hobby Horseman California Farm Poire William Liqueur California Farm Poire William Liqueur The Bartlett pears are ready for picking, they are called Poire Willliam in France and make a delicious Liqueur. You just put them in a sealed glass jar in grain alcohol and spices in a sunny window in the barn or garage for four months to four years, fruits kept submerged. Fruit stays fresh for years, delicious sliced over icecream. Liqueur tastes like fresh pear. Hobby Horseman California Farm Limoncello Liqueur California Farm Limoncello Liqueur Such a pleasure, our Meyer Improved Lemon tree! We use the zest of twenty of the largest ripest fresh lemons to make this Limoncello liqueur starting in February. After pressing the juice out, the lemonpeels are scraped and immersed in vodka for a few months. The lemon juice is poured in quart mason jars or plastic bottles and frozen. By July, the lemon peel extract is ready, we make limoncello as dessert for hot summer evenings. Hobby Horseman California Farm Limoncello Liqueur California Farm Limoncello Liqueur Such a pleasure, our Meyer Improved Lemon tree! We use the zest of twenty of the largest ripest fresh lemons to make this Limoncello liqueur starting in February. After pressing the juice out, the lemonpeels are scraped and immersed in vodka for a few months. The lemon juice is poured in quart mason jars or plastic bottles and frozen. By July, the lemon peel extract is ready, we make limoncello as dessert for hot summer evenings. Hobby Horseman California Farm Made Meloncello Liqueur California Farm Made Meloncello Liqueur This original Italian liqueur is 25% proof, called Meloncello. Made from the freshest ripe melons possible and a neutral flavored alcohol like vodka or rum. A freshness contest, we use only two hours between harvest and infusion. Not to be confused with Lemoncello Liqueur made from lemons. Honeydew melons and cantaloupe are now ripe, time to make melon liqueurs through infusion. Melons are low in sugar but great in flavor. To extract, we infuse the fruit two weeks or longer. The original Italian liqueur is called Dolce Cilento Meloncello. Delicious as after dinner drink, or poured over icecream. Hobby Horseman California Farm Made Meloncello Liqueur California Farm Made Meloncello Liqueur This original Italian liqueur is 25% proof, called Meloncello. Made from the freshest ripe melons possible and a neutral flavored alcohol like vodka or rum. A freshness contest, we use only two hours between harvest and infusion. Not to be confused with Lemoncello Liqueur made from lemons. Honeydew melons and cantaloupe are now ripe, time to make melon liqueurs through infusion. Melons are low in sugar but great in flavor. To extract, we infuse the fruit two weeks or longer. The original Italian liqueur is called Dolce Cilento Meloncello. Delicious as after dinner drink, or poured over icecream. Hobby Horseman California Farm Grand Marnier Liqueur California Farm Grand Marnier Liqueur Valencia Oranges are the last ones of the California season to ripen, ready late August, packed with summer sun. Their thin bittersweet peels make the perfect zest for making this liqueur. I added some secret ingredients, listed below. By the time the flavors have been extracted, this treat will be ready for the holidays. Hobby Horseman California Farm Grand Marnier Liqueur California Farm Grand Marnier Liqueur Valencia Oranges are the last ones of the California season to ripen, ready late August, packed with summer sun. Their thin bittersweet peels make the perfect zest for making this liqueur. I added some secret ingredients, listed below. By the time the flavors have been extracted, this treat will be ready for the holidays. Hobby Horseman California Farm Coffee Grounds Liqueur California Farm Coffee Grounds Liqueur We roast and grind our own coffee beans, one tablespoon a day. The leftover coffee grounds, 25 grams a day, make a wonderful liqueur. Here is how we do that. You can process your own ground coffee the same way if yours is also organic and does not contain preservatives, fillers, or salt or additives. We use cooking rum to finish this coffee liqueur. For some reason, this after dinner drink will keep you awake, plan your evenings and parties wisely. Hobby Horseman California Farm Coffee Grounds Liqueur California Farm Coffee Grounds Liqueur We roast and grind our own coffee beans, one tablespoon a day. The leftover coffee grounds, 25 grams a day, make a wonderful liqueur. Here is how we do that. You can process your own ground coffee the same way if yours is also organic and does not contain preservatives, fillers, or salt or additives. We use cooking rum to finish this coffee liqueur. For some reason, this after dinner drink will keep you awake, plan your evenings and parties wisely. Hobby Horseman 750. California Farm Strawberry Harvest & Liqueur 750. California Farm Strawberry Harvest & Liqueur California Strawberries are grown in two types, June bearing and Everbearing. We grow 24 Albion everbearing plants, one bed of 8’ x 3’, 12 weekly harvests from April to August, 20 to 40 pounds or more for the year. May and June is when you can start processing them. Beds are covered in bird netting, or the chickens and geese get them. Once a week, we pick a pound of the ripest strawberries to make liqueur. We eat fresh, bake and freeze the strawberry strudel, strawberry pizza, strawberry pie, and make strawberry icecream for winters. In May, we start making weekly Strawberry Liqueur from the extra ones we dont eat fresh or cook with. #GoldenApron Hobby Horseman 750. California Farm Strawberry Harvest & Liqueur 750. California Farm Strawberry Harvest & Liqueur California Strawberries are grown in two types, June bearing and Everbearing. We grow 24 Albion everbearing plants, one bed of 8’ x 3’, 12 weekly harvests from April to August, 20 to 40 pounds or more for the year. May and June is when you can start processing them. Beds are covered in bird netting, or the chickens and geese get them. Once a week, we pick a pound of the ripest strawberries to make liqueur. We eat fresh, bake and freeze the strawberry strudel, strawberry pizza, strawberry pie, and make strawberry icecream for winters. In May, we start making weekly Strawberry Liqueur from the extra ones we dont eat fresh or cook with. #GoldenApron Hobby Horseman Strawberry Liqueur Strawberry Liqueur I bought a bit less than 2 kilos of strawberries, so I made this pretty colored liqueur, which was something I've been wanting to do. Sterilize the jar properly with alcohol or boiling water (as you would sterilize a baby bottle)! Freeze the berries completely. I plan to make jam out of the berries that are removed from the liqueur (a slightly "tipsy" jam for the weekends). I think that strawberries that are a bit unripe and on the sour side are best for this. I held back on the amount of sugar used. If the strawberries you are using are sweet, you could try adding more lemon. Recipe by ka8to9 cookpad.japan Strawberry Liqueur Strawberry Liqueur I bought a bit less than 2 kilos of strawberries, so I made this pretty colored liqueur, which was something I've been wanting to do. Sterilize the jar properly with alcohol or boiling water (as you would sterilize a baby bottle)! Freeze the berries completely. I plan to make jam out of the berries that are removed from the liqueur (a slightly "tipsy" jam for the weekends). I think that strawberries that are a bit unripe and on the sour side are best for this. I held back on the amount of sugar used. If the strawberries you are using are sweet, you could try adding more lemon. Recipe by ka8to9 cookpad.japan California Farm Eggnog Liqueur and Eggnog Muffins California Farm Eggnog Liqueur and Eggnog Muffins Family tradition for after Easter dinner: beaten fresh farm egg yokes with vanilla and sugar, simmered in a bain marie double boiler, high proof alcohol added, preserved for a year in quart mason jars. A creamy mild after dinner drink, 50 to 60 proof, ( 25% to 30% alcohol) topped with whipped cream. Fresh for weeks in the fridge after jars are opened. Mix any leftovers with equal amount all-purpose flour, one fresh egg, tsp baking powder and bake breakfast muffins, one hour at 350F degrees. Hobby Horseman California Farm Eggnog Liqueur and Eggnog Muffins California Farm Eggnog Liqueur and Eggnog Muffins Family tradition for after Easter dinner: beaten fresh farm egg yokes with vanilla and sugar, simmered in a bain marie double boiler, high proof alcohol added, preserved for a year in quart mason jars. A creamy mild after dinner drink, 50 to 60 proof, ( 25% to 30% alcohol) topped with whipped cream. Fresh for weeks in the fridge after jars are opened. Mix any leftovers with equal amount all-purpose flour, one fresh egg, tsp baking powder and bake breakfast muffins, one hour at 350F degrees. Hobby Horseman