The recipes of our lucky Christmas liquors and the meaning that every preparation holds. How to resist a gift from the ancient soul?
If you miss the custom of donate food and drink to your loved ones, it's time to do it. Although it has never really gone out of fashion, this tradition has been stifled by an ever-increasing amount of gifts that crowd our exchange and from parcels arriving at home with express delivery. But the delivery of a good thing, prepared slowly and lovingly, still has its effect.
Here then are four Christmas liqueurs that bring good luck to those who prepare them and receive them, each with a different meaning. Let's find out together and prepare for bottling a concentrate of taste, positive feelings and … good luck!
The vov
Liqueur Zabaione. Known by many as a regenerating drink among skiers, it is actually a very old product. In 1845 the pastry chef from Padua Gian Battista Pezziol he decided to use the nougat scraps, or the egg whites, to make a tonic that made a fury. Donating it means to wish for strength, energy and vitality.
To prepare it, we bring to a boil 400 g of milk, with 200 g of sugar and a vanilla pod open to the book. Reduce the heat to a minimum, mix for a couple of minutes and remove from heat. Now it's time to whisk 80 g of egg yolks with 200 g of sugar until they become foamy and puffy.
Filter the milk now lukewarm and pour it on the egg mixture, continuing to mix. We bring the mixture over the fire in a bain-marie until the temperature of the cream reaches 82 ° C (if we do not have a thermometer, we refer to the moment when, lifting the spoon, you will notice that it remains creamy). We combine the Marsala and 100 g of alcohol at 90 °, mixing carefully. Transfer the liqueur into a previously sterilized one liter bottle and close it tightly.
Liqueur cream with mandarin
Listed among the foods of luck, can not miss on the Christmas and New Year table. Christmas liquor par excellence, is a simple and fragrant way to wish the best fate for our friends and for the whole family.
To prepare the liqueur cream with mandarin, we collect in a bottle half a liter of alcohol at 95 °, 400 g of sugar, half a vanilla pod open to the book and 10 tangerines cut into pieces with the peel well washed and brushed.Tapiamo and keep the dark, in a cool place for 2 weeks, then add 300 g of water, 300 g of milk and let it macerate again for a week, stirring the flagon occasionally. Filter the cream through a thick gauze, collecting it in a previously sterilized liter bottle, then close it tightly. Let it rest for two months before consuming it.
Chocolate liquor
Chocolate is the soul of the party. The greedy side of the small breaks, a small transgression to share. Donating it means offering others our complicity, making them feel even closer to us.
For the chocolate liqueur, finely chop 100 g of chocolate and dissolve in a bain-marie adding 100 g of water. We add 400 g of sugar, mix and put on the heat to a minimum until the sugar is dissolved. Add 200 g of water and heat again for 3 minutes. Open the vanilla pod to book and add, stirring. We combine 200 g of alcohol at 95 °, we mix and let cool. Filter and bottle in a previously sterilized one liter bottle, then close it tightly and let it rest for a day.
Juniper liqueur
At the time of the ancient Greeks, the juniper was considered a protective plant capable of keeping the house away from problems. Considered one of the symbols of Christmas, it still retains its magical and positive meaning.
To make juniper liqueur, we put 100 juniper berries and 250 g of 95 ° alcohol in an airtight jar. Let macerate for 4 weeks. Prepare a syrup by boiling 300 g of water, 300 g of sugar and letting it cool completely. Filter the juniper maceration liquid, add the syrup, bottle in a previously sterilized one liter bottle, then close it tightly and let it rest for eight months before consuming it.
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