FROM GARDEN TO TABLE IN TIME OF CORONA




WHEN LIFE GIVES YOU LOQUATS


During these stressful times of Covid-19, many of us have upped our culinary game. I certainly have. Truth be told, I've always loved to cook. For years, I've been working on a recipe book, "Cooking with Friends," a combination of my original recipes and poetry. But, as the name implies, it was always my intention to include recipes, poems, haiku, teeny essays, and the like from—you guessed it—my friends. So, if you'd like to be a part of this creative process, please email me your favorite original recipes, poems, haiku, and essays.


MY TRUSTY LOQUAT HARVESTER



LOQUAT BRANDY


50 Loquat seeds, cleaned

.75 ML Vodka

3 1/2 Cups water

3 Cups sugar


Place cleaned loquat seeds on a cookie sheet and set in the sun for 6 - 8 hours (until some of the seed husks have split open.)

Transfer seeds to a large glass (gallon) container with a tight-fitting lid and pour in the vodka.

Place in the sun for 3 - 4 weeks.

Once seeds have seeped in vodka for 3 - 4 weeks, strain seeds from the vodka. Make a simple syrup of sugar and water, boil until clear, and then remove from heat and let cool.

Add cooled syrup to vodka and store in a cool dry place for 2 - 3 weeks.


This brandy, with its hints of cherries and almonds, is truly delicious!




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