8 oz unpeeled almonds, dark
1 . roasted (see note)
1/2 vanilla bean, split
1 stick cinnamon, 3 inch
1 bottle gold tequila
2 tbsp spicy piloncillo syrup, see
1 . other recipe
1/4 tsp pure almond extract
Directions
ú 'h teaspoon pure almond extract Note: Place nuts on baking sheet in
325-degree preheated oven and toast until dark brown, turning
occasionally. When done, remove from pan to prevent overcooking.
Coarsely chop nuts. Place in jar along with the vanilla bean and
cinnamon stick. Coverwith tequila and steep for 2 weeks in cool, dark
place, shaking gently occasionally (a murky sediment is natural).
Strain several times through paper coffee filters.
Add syrup and almond extract in small increments, tasting after each
addition, until satisfied with flavor. Pour into sterilized
dark-colored jar: allow to set for 2 weeks, adding more syrup if
needed.
Pour into pretty decorative jars for gifts. Serve either poured into
hot coffee or served over ice in brandy snifters with a twist of
lemon .
Nutritlional analsis per ounce: 106 calories, 4 grams fat, 3 grams
carbohydrates, 0 cholesterol, 1 milligram sodium, 35 percent of
calories from fat .
Source: Tequila: Cooking with the Spirit of Mexico
** Fort Worth Star Telegram -- Food section -- 29 November 1995 **
Servings: 3 1/2 cups
Almond Flavored Tequila Liqueur Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverages; Nut
The History of Recipes
It is possible to follow the history of written recipes way back into ancient history, in truth as far into history as the Egypt of the Pharoahs, and maybe even further. Interesting though that maybe, in the main part, these early recipes were just primitive pictorial, hieroglyphic or cunieform instructions for preparing meals.
Fascinatingly, the oldest recipe discovered, according to experts in ancient history is a series of tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel wonderful. As we move into The time of the roman empire 25BC a man called Apicius created a few documents describing recipes prepared by his fellow Romans. In his publication, Apicius describes how the roman meals were divided into appetizers, main course and desserts, a style of dining still practiced today. He also describes how the Roman cooks were skilled in the use of many spices and herbs, including some that we all recognise like basil, mint and dill. In the 15th century, knights returning from the crusades brought us many foods and herbs from the holy lands, such as coriander, parsley, and basil. These new herbs and spices led to an increase in books on cooking, many of which still exist in academic collections. Over the next few centuries, the rich families of Wesstern Europe competed with each other to serve up the most extravagent meals, and consequentially cooks and their recipes increased in prestige. Nevertheless, it was during the nineteenth century that fine cooking and recipe collections really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, spent years to collecting, testing, and recording recipes to allow everyone to enjoy them. The introduction of television brings us TV cookery programs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, permitting us all to access thousands of recipes like the ones you can find on this site. |
We hope you enjoy this Almond Flavored Tequila Liqueur recipe.
