smiiithy Posted January 5, 2010 Report Share Posted January 5, 2010 We've decanted the last of my sloe gin and made a fair few truffles. Now out of chocolate and wondering what to with the rest of the ginned sloes. I'm not keen on cooking off the gin as I'd like to do something with the alcohol still in them! Any suggestions? Quote Link to comment Share on other sites More sharing options...
lewis Posted January 5, 2010 Report Share Posted January 5, 2010 Sloe wine. I make gallon's of it (literally) Quote Link to comment Share on other sites More sharing options...
smiiithy Posted January 5, 2010 Author Report Share Posted January 5, 2010 With the same berries even after they have been in the gin for 4 months? Quote Link to comment Share on other sites More sharing options...
Blunderbuss Posted January 5, 2010 Report Share Posted January 5, 2010 Flapjacks Quote Link to comment Share on other sites More sharing options...
TomV Posted January 5, 2010 Report Share Posted January 5, 2010 Flapjacks I fancied making these, but having to remove the skin of each berry is far too fiddly Quote Link to comment Share on other sites More sharing options...
stuey Posted January 5, 2010 Report Share Posted January 5, 2010 Smiiiithy, I have filtered one of my demi johns of sloe gin, and with about 2lb of gin soaked sloes still in the jar, i have poured in a litre of brandy, and will let that soak for a few months befroe filtering. Heard it somewhere - cannot rememnber where!!!! Brandy Ginned Sloes!!!! Cheers Stu p.s. How the shotty application coming along? Quote Link to comment Share on other sites More sharing options...
smiiithy Posted January 5, 2010 Author Report Share Posted January 5, 2010 Sounds good. I'm not sure I've had brandy other than Metaxa which the barman plied me with all week long in Crete. Plod have been and inspected the cabinet etc, all fine so hoping to have cert in next few weeks Going to hang on until I get the cert before doing any more shooting so I'll be in touch as soon as I'm sorted Quote Link to comment Share on other sites More sharing options...
Sauer Posted January 5, 2010 Report Share Posted January 5, 2010 WHIZZ EM UP IN A BLENDER TILL RUNNY THEN DRIZZLE OVER A GOOD ICE CREAM.MMMMMM JUST DINNAE DRIVE AFTERWARDS!!!! SAUER Quote Link to comment Share on other sites More sharing options...
henry d Posted January 5, 2010 Report Share Posted January 5, 2010 Fruit sponge pudding Quote Link to comment Share on other sites More sharing options...
pyr8 Posted January 5, 2010 Report Share Posted January 5, 2010 feed them to the local pheasents,save a fortune on cartridges.just walk round and stretcher them to the car. Quote Link to comment Share on other sites More sharing options...
rabbit Posted January 8, 2010 Report Share Posted January 8, 2010 Hi mate, dip them in melted choc there luvly! Quote Link to comment Share on other sites More sharing options...
smiiithy Posted January 10, 2010 Author Report Share Posted January 10, 2010 I was looking for something other than chocolate but we have made strawberry and ginned sloe jam. It's awesome Quote Link to comment Share on other sites More sharing options...
mpk Posted January 10, 2010 Report Share Posted January 10, 2010 We've decanted the last of my sloe gin and made a fair few truffles. Now out of chocolate and wondering what to with the rest of the ginned sloes. I'm not keen on cooking off the gin as I'd like to do something with the alcohol still in them! Any suggestions? post them to me hehehehe Quote Link to comment Share on other sites More sharing options...
TomV Posted January 10, 2010 Report Share Posted January 10, 2010 I've given a batch to my mum who has added sherry to them - its a idea she got off the internet Quote Link to comment Share on other sites More sharing options...
wrightchopper Posted January 10, 2010 Report Share Posted January 10, 2010 Ive made sloejacks (flapjacks) before and just chucked all the sloes in without peeling, the skins were really soft Quote Link to comment Share on other sites More sharing options...
smiiithy Posted January 11, 2010 Author Report Share Posted January 11, 2010 Next year I think I will make wine, then gin, then truffles and jam. They are well worth picking for what you get out of them Quote Link to comment Share on other sites More sharing options...
ianltz Posted January 15, 2010 Report Share Posted January 15, 2010 i used my sloes from my vodka to make a jelly, just threw the sloes in a pan added a few chopped apples and juice of an orange and covered with water, bring to the boil and let simmer til it all breaks down, strain the juice through some muslin, measure the volume of liquid and add a pound of sugar to every pint of fluid, then boil till when you use a spoon to rub some over a chilled plate it starts to set, a lovely sweet jelly with a slight taste of sloes, i used it at new year on a gammon joint, absolutely lovely plenty left to go with cold meat and game or through some gravy Quote Link to comment Share on other sites More sharing options...
smiiithy Posted January 22, 2010 Author Report Share Posted January 22, 2010 To say I made the sloe truffles strong would be an understatement, blimey they've got some kick to them Quote Link to comment Share on other sites More sharing options...
peter-peter Posted January 22, 2010 Report Share Posted January 22, 2010 We've decanted the last of my sloe gin and made a fair few truffles. Now out of chocolate and wondering what to with the rest of the ginned sloes. I'm not keen on cooking off the gin as I'd like to do something with the alcohol still in them! Any suggestions? freeze em to put into game pie. Quote Link to comment Share on other sites More sharing options...
holly Posted January 22, 2010 Report Share Posted January 22, 2010 when making truffles do you leave the stone in or stone out then dip in choccy ? Quote Link to comment Share on other sites More sharing options...
smiiithy Posted January 22, 2010 Author Report Share Posted January 22, 2010 Take the stones out. I left the skins on though and they were lovely, my office have lapped them up Quote Link to comment Share on other sites More sharing options...
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