Preparation:
Apricots must be without sulfates, do not use Turkish. Put apricots into jar; add candy, add Vodka. Cap jar and store in cool dark place for 60 days, shaking several times. Shake well, pour into bottles. Use apricots as a snack or in bread.
Preparation:
Bring water and sugar to a boil. Reduce heat to low, add coconut and vanilla bean. Simmer 5 minutes, uncovered, stirring frequently. Remove from heat; add pineapple. Cool to lukewarm. Add rum. Place in aging container (preferably glass with a tight-fitting lid). Let stand for one month, shaking once a week. Pour through a fine wire mesh strainer into a large bowl. Press coconut and pineapple with a potato masher or the back of a wooden spoon to obtain all the juice. Discard fruit. Strain liqueur through fine cloth or paper coffee filters several times until desired clarity is reached. Bottle and age an additional 1 to 2 months. If there is sediment at the bottom of the bottle, a final straining or siphoning may be needed at this time. If you prefer, the bottom cloudy layer may be saved for cooking.
Preparation:
Whish together heavy cream and sour cream in small bowl. Refrigerate. Combine cold water, carrot, onion, bay leaf, lemon slices and chili pepper in skillet large enough to hold the salmon fillets in one layer. Bring to boiling; continue to boil 10 minutes.
Lower to simmer. Add salmon, skin side up. Simmer very gently over medium low heat until salmon is just cooked, about 10 minutes. Do not overcook.
Remove salmon from poaching liquid; remove and discard skin. Cool completely. Saute shallots in the 1 1/2 tablespoon butter in small skillet over medium heat, stirring, until golden, about 5 minutes.
Transfer to bowl of food processor. Add salmon, smoked salmon and cream mixture to food processor. Puree until smooth. With processor running, add remaining 1/2 cup butter, bit by bit, until smooth. Add lemon juice, salt and pepper.
Fold in dill. Spoon mixture into 4 cup souffle dish or decorative serving dish. Smooth top with rubber spatula. Garnish with a few fresh dill sprigs, and a whole bay leaf and small sweet red pepper strips, if you wish.
Pour clarified butter over top of pate to cover completely. Refrigerate 4 hours to set pate. NOTE: To clarify butter, melt 6 tablespoon butter in saucepan over medium heat.
Remove from heat; skim off foam from top. With small ladle, spoon clear liquid butter into a dish, leaving milky solids behind. Discard milky solids. Use clear butter.
Preparation:
Wash and trim rhubarb. Slice about 1/4 inch thick by hand or in food processor. Place rhubarb in an aging container (preferably glass with a tight-fitting lid). Add sugar and stir. Pour vodka over mixture and stir again. Cap or cover and let sit at room temperature for 2 to 4 weeks. The color will change to a rosy glow (so will your cheeks after sipping the final product!) Stir occasionally. After initial aging, strain liqueur through metal colander placed over a large bowl. Press juice out of rhubarb with a spoon. (Save fruit and use in a cake or over ice cream.) Strain again through cloth until liquid is clear. Re-bottle as desired, cap and age at least one additional month before serving.
Preparation:
Remove skin and bones from smoked mackerel. Puree all ingredients in a food processor. Package for refrigerator.
Preparation:
Wash and clean sorrel removing seeds. Place ingredients in saucepan and bring to a boil for about 1/2 hour. Add 3 to 4 oz. rum. Serve with crushed ice