Author: Notnick

Pear Gin Fizz

40ml gin
20ml pear liquor (Xante)
50ml cloudy apple juice
20ml lemon juice
10ml sugar syrup – (to taste)
50ml soda water (or more if you like it a little longer)
1/2 egg white
Ice
Pear to dress

Mix everything except soda water in a shaker and shake. Strain into a martini glass and top up with soda water.

v2- riffed off a classic gin fizz – but 1 shot of gin swapped out for pear.

1 shot gin
1 shot pear brandy/liquor
1 shot lemon juice
1 shot sugar syrup (with egg) (if you dont have it – use 3/4 shot sugar syrup, 1/2 shot egg white)
soda water to taste

shake all without ice (to get a foam). add ice, stir and strain into a coupe glass. lengthen with a little soda

Waffles (cake waffles)

These are a heavier cake batter waffle, good to load up with toppings, but one each is probably where to portion. this recipe makes 6x square deep waffles.

1/2 cup of butter
3/4 cup sugar
1 cup buttermilk
1 egg (large)
1 3/4 cup plain flour
2 tsp baking powder
vanilla extract

Beat the sugar and butter together until its light and whippy. Add the egg, vanilla and buttermilk and mix. It’ll look split – don’t panic.

Add the flour and baking powder, mix and use immediately. (the acidic buttermilk and baking powder will be fluffing up your mix – so the faster you cook it off, the lighter your pancakes..

The Argory Mulled Wine

This recipe comes from a note on Mary’s message board. Recipe courtesy of Margaret Wilson, and The Argory, Dungannon.

1/2pt water
1/4pt orange juice
4oz sugar
pinch nutmeg
4 cloves
2″ cinnamon stick
Orange & Lemon slices
1 bottle Burgundy (red) wine

Boil all the ingredients except the wine. Leave to stand for 10 minutes. Add wine, make sure its warm and serve. Do not reboil.

Raspberry Fool

From an old recipe card. Few changes/updates for the time (basically, less sugar than in them ol’ days)

200g raspberries (fresh)
30g Icing Sugar
2 tbp Chamborg or raspberry liquor
3 tsp powdered gelatine
125ml double cream
2 egg whites

Ok – its got raw egg in. Are we ok with that still? Good, lets go on –

Blend & sieve raspberries to remove seeds. Add icing sugar.

Add 1 tblsp of hot water and liquor in with gelatine and mix – add to raspberry puree and icing sugar.

Whisk cream into soft peaks, fold in raspberry mix and chill for 10 minutes until it starts to thicken. Whisk the egg whites until stiff, and fold into puree.

Spoon this into ramekins and chill for an hr. (add a raspberry on top of each)


Planter’s Punch

This recipe I found from an old newspaper clipping from 1981

2 measures light rum
1/2 measure grenadine
1 measure lime juice
1 measure orange juice
2 dashes Angastora bitters
dash of soda water
Orange & Lemon slices
Ice

Add the ice + slices to a bowl glass

add all ingredients and top up with soda, to taste.

Westminster Fool

Ingredients

Sack – an antiquated wine term referring to white fortified wine imported from mainland Spain or the Canary Islands. Use Sweet sherry (Oloroso) as its closest neighbour.
Mace, which comes from the same tropical fruit that produces nutmeg, has a softer, fruitier flavour than nutmeg, and is one of the main flavours in a pork sausage. Comes ground or in a husk. try 1/4tsp for 1 blade.

Penny loaf – a medieval size of loaf. going to assume its a round bun about 7″ across.

‘To make a WESTMINSTER FOOL. Cut a penny loaf into thin dices, moisten them with sack, and lay them in the bottom of a dish ; then take a quart of cream, six eggs beaten up, two spoonfuls of rose-water, some grated nutmeg, and a blade of mace, with sugar enough to sweeten it

Put all these into a sauce-pan, set it over a slow fire, and keep it stirring all the time to prevent a curdling.

When it begins to be thick, pour it into the dish over the bread. Let it stand till it is cold.