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
Transcribed cooking instructions as an idea can be observed back into ancient history, at least as far as the early Egyptians, and quite possibly further than that. Interesting though that maybe, these, old cook books were just very basic hieroglyphic recipes for preparing food.
Fascinatingly, the oldest recipe discovered, according to food historians is a collection of stone tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `wonderful`. As we move into The time of the roman empire around 25BC a man called Apicius created some documents describing recipes enjoyed by wealthy roman citizens. In his works, Apicius tells us how the roman meals were separated into hors d`oeuvre, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius informs us how the ancient Romans used a wide range of aromatic flavors, including a few that are still present in modern kitchens like basil, mint and dill. Moving our culinary historical trip onwards, we have two interesting books from the fourteenth century : a book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Although the titles sound familiar, these are not about the curry that is served today, but rather accounts of the types of meals prepared by the chefs of the rich and powerful of that time. In the 15th century, knights returning from the crusades brought back many foods, spices and herbs from the holy land, including coriander, parsley, basil and rosemary. The introduction of these new herbs and spices prompted a torrent in manuscripts on food, the majority of which still exist in private cookery archives. Over the following few centuries, the rich families of the West competed with each other to serve up the best banquets, and consequentially the best cooks and their collection of recipes could command a high salary. Even so, it wasn`t until the nineteenth century that formal cookery and cookery books really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted their lives to assembling, trying out, and recording recipes to allow everyone to enjoy them. When we get to the 1900s, cooking publications were in high demand, due to better eduction, more leisure time and having more money to spend. The arrival of TV brings us cooking programs and the spin-off recipe books. And that brings us to the present day and the invention of the internet, permitting everyone to access thousands of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Almond Flavored Tequila Liqueur recipe.
