Big big thank you to Jock for allowing me space on his blog.
I am Jerry the Adder, and I've been told to tell you that I'm “Too hard for hibernation”…
I like the refined things in life and I also get serious pleasure from sharing my spoils too, so today I've gone out to a secret location in Hundred Acre woods so that Frank the Peacock can sample the goods! This old chap’s dug in so deep he’s sprouted routes. So I want to give him a break from this intense duty at this torrid time of year and warm his cockles a tad. Frank is a loyal ally and his loyalty shall be rewarded!
Lets get things started with something to warm and spicy? Indulge yourself as this ‘Bourbon Chai’ gently bites the back of your throat on a cold autumn night.
Ingredients: For 8 cups
8 bags black tea,
8 green cardamom pods, crushed
8 whole allspice berries, crushed
8 whole black peppercorns, crushed
8 whole cloves
3 star anise
2 whole cinnamon sticks
½ a whole nutmeg, chopped
2" piece of fresh ginger, peeled and thinly sliced
1 vanilla bean, split and scraped, seeds and pod reserved
6 cups hot water
6 cups unsweetened almond milk
⅓ cup honey or agave
1 mug of Jack Daniels
8 green cardamom pods, crushed
8 whole allspice berries, crushed
8 whole black peppercorns, crushed
8 whole cloves
3 star anise
2 whole cinnamon sticks
½ a whole nutmeg, chopped
2" piece of fresh ginger, peeled and thinly sliced
1 vanilla bean, split and scraped, seeds and pod reserved
6 cups hot water
6 cups unsweetened almond milk
⅓ cup honey or agave
1 mug of Jack Daniels
Method:
1. Make the chai: In a large saucepan, combine tea, spices, ginger, and vanilla bean seeds and pod with 6 cups hot water. Bring to a simmer over medium-high heat and add almond milk and honey or agave, whisking to combine. Return to a simmer, remove from heat, and allow to steep 10-15 minutes. Strain through a fine-mesh sieve or cheesecloth-lined strainer, pressing down on solids to extract flavours.
2. Transfer the chai to a heat-proof serving vessel - like an earthenware pitcher – (But as you could guess I’m all about the Le-Creuset) and stir in the JD.
2. Transfer the chai to a heat-proof serving vessel - like an earthenware pitcher – (But as you could guess I’m all about the Le-Creuset) and stir in the JD.
Frank says: 10001110011 111000111 011 011100 110110
Dedicated to the end as ever Frank, are you talking in code old bean? Now Chaps, and some of you darling chappets too, try not to get any remnants of this stuck in your tashes this Movember!!! I shall be avoiding this sort of occurrence by adding some extra Brill Cream to mine and stiffening the old gal up a tad! Bomber Command would be truly proud!
Got any pumpkin innards left ladies and gents?
Lets make 15 portions of Pumpkin Nog …..
Ingredients:
· 12 Eggs
· half a lb Sugar, divided
· 750 ml Rum
· 5 cups Whole milk
· 1 tsp Vanilla extract
· half a tsp Ground cinnamon
· half a cup of Pumpkin puree
Method:
Separate the eggs and refrigerate the whites. In a mixing bowl, beat the yolks until creamy. Gradually add in .25 lb sugar, beating at high speed until thick. Stir in the rum, milk, vanilla, cinnamon and pumpkin, and chill for at least two hours. Beat the egg whites until soft peaks form. Add the remaining .25 lb sugar, beating to stiff peaks. Fold the chilled rum mixture into the egg whites. Serve in Martini glasses garnished with freshly grated nutmeg and a dollop of whipped cream.
Frank says: oxox ooo xx ooox xoxx oxxoo ooxxo xoxoxx
Jock deals with this sort of behaviour much better than I can, but I applaud you sir for your professionalism. You do know I could crack that code in under eight minutes, yes dear boy I have friends in high places too.
Now this next one bites!
This is my favourite ladies and gents, so pay attention. Its ‘Fennel and Fig infused Vodka’
Common as muck vodka meets the fine fruit that is the fig, with some fearless fennel added for good measure!
Ingredients for 4 drinks:
· 18 ounces of vodka
· Half a pound of dried black mission figs, quartered
· 1 small fennel bulb, thinly sliced
· 3 or 4 black mission figs, halved
- Why not add a cheeky shot or four of tequila to really liven things up?!
Method:
In an airtight container, combine the vodka, dried figs and fennel; cover and refrigerate for a week. Shake the container each day. Strain the infused vodka through a very fine strainer into a pitcher. To serve, divide the vodka among 6 to 8 ice-filled rocks glasses. Garnish each drink with half a fresh fig.
Frank says: !
Well I hope you have a go at these little pitchers whilst you are having a seasonal autumn celebration. Remember if you’re at a fireworks bash and you’re absolutely bungalowed, you will fall in the bonfire if your try to jump over it, won’t they Frank? And some people cant fly out, can they Frank? No.
Calm yourself my intrepid friend, some tell me you haven’t flown since, I'm not judging you Frank, really I'm not.
I will be back soon with my ‘Bites’ segment, when I will be giving you a curry recipe from each of the key regions of India!
And remember…. THE ADDER BITES!
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