RE: Joans Liqueurs

[ForestCreature]

 calstate360
Hey, where s the recipe for Creme `de Banana?  []

[Calstate361]

I looked the Banana Liqueur up in my book and found one that I will type in a bit.   I have not tried this recipe.  Just a few pointers.  
 
Generally, use 80-proof vodka or an inexpensive brandy.  If a 100-proof vodka is used the sugar syrup should be increased by about 1/8. Vodka or brandy may be mixed half and half or 2/3 vodka and 1/3 brandy.  (Personal Note, I know for my Kahlua recipe I like using all brandy instead of Vodka, it gives a smoother taste.).  Always use very clean glass jars.  Never use plastic bottles or even lastic-lined lids as the flavor of the plastic permeates liqueurs.  Dark jars are preferred.
 
Sugar Syrup:  2 parts sugar to 1 part water, boiled for about 5 minutes until sugar is dissolved.  Cool.
 
BANANA LIQUEUR
 
2 medium-size bananas, peeled
1 teaspoon vanilla extract or a 2" length of vanilla bean
1 cup sugar syrup
3 cups vodka
 
Mash the bananas and add the vanilla and cooled sugar syrup to the vodka.  Shake gently.  Steep 1 week.  Strain and filter.  It may be consumed now, but a two to three month maturing period will result in a richer flavor.
Yield:  4 cups
 
Optional flavorings:  a pinch of cloves, a piece of cinnamon stick.
 
Creme de Banana: double the amount of sugar syrup in the recipe.
 
Filtering:  Following the suggested steeping time, the solids used for flavoring must be separated from the liquid through a filtering process.  The liquid is poured off through three or four filtering materials beginning with the strainer or cheesecloth and graduating to muslin and finally a course or fine-grain paper filter.  Paper filters are available from grocery stores as coffee filters.  Use a rubber band to secure the filter cloth over a wide-mouth jar or support the cloth in a funnel and pour the liquid through.  Pour any bottom residue into the filter cloth, grasp the filter at the top and twist it until all the liquid is squeezed through.
 
When filtering, place the jar in a flat glass baking dish or pan; if you spill any of the liquid, you can retrieve it.  As the filter material clogs, move it about or replace it as necessary.  Discard or wash used cheesecloth and muslin so as not to tranfer flavors from the liqueur to another.
 
After filtering, measure the remaining amout of liquid since some is lost through spillage and evaporation.  This is the time to add sweetening to taste or by the sprescibed ratio of three cups flavored alcohol to one cup sweetner.  The flavor may change after the liqueur has matured for a few weeks, so additional sweetening may be added as that time.
 
Eliminating cloudiness:
 
Cloudiness will not hurt a liqueur; it affects only its visual quality.  Cloudy portions may be used for dringing or in cooking.  To eliminate coudiness, allow the sediment to settle at the bottom for a few days.  Carefully pour the top clear liquid into another bottle so only the sediment remains in the initial bottle.  If this procedure is not successful, the clear liquid may be separated from the sediment by siphoning.
 
This recipe and information was taken from "Homemade Liqueurs" by Dona and Mel Meilach.  (Library of Congress Catalog Card number: 79-13831)
 
I have had this book for years and I believe it is not available any more.
 
ENJOY!
 
Joan

[ForestCreature]

WOW  Joan !
 Thanks for the recipe . I really doubted there was one out there....but you came thru :cool:......
 
 If you are ever around this end of the earth you'll have to join me for a Banana Banshee made with home meade Creme `de Banana
 

[Calstate361]

Glad I made you happy.  Nothing like a happy camper!  Like I said, this book is wonderful and gives you a lot of basic information.  I don't know if your local library would have this book or not, but it might be worth a try just to read all the information on how to prepare all the different types.  Since all the other recipes dissappeared with the conversion, Sal will be posting those again if you didn't get them the first time. Good Luck.

 
Joan

[SCCS]

Thanks Joan for posting your recipe.I don't think I will make any, I'll just wait and at the next rally you can supply me with some.

[Calstate361]

SCCS, Well, I guess you will be waiting a long time to try it.  Since Sal can't have alcohol any more I won't be making anything (including the Kahlua) any more.  However, I do have 2 gals. of my home made Kahlua that I made last year in November that has been sitting in the back of our hall closet getting nice and mellow all year.  I will be bringing some of it to the February Rally.  So, see, that is a good reason to come to that Rally!:D

 
Joan