Beardo Posted September 27, 2011 Report Share Posted September 27, 2011 We have a rather nice Hazel bush in the garden and this year we have an absolute abundance of hazelnuts... Just eaten a few and they are so tasty. So it got me thinking about booze, so here's some recipes. Gonna try one in the next few days... Liqueur de noisette (Hazelnut liqueur) 50 green hazelnuts 400 ml whisky (Irish or light Bourbon) 300 ml water 1 stick of vanilla 1 tbsp light honey 350 g (1 and 1/2 cups) sugar Chop the nuts and place in a large jar with a lid. Add whisky and water and macerate for 1-2 months. Strain and add honey, vanilla, sugar. Leave for another month. Remove vanilla and bottle. Frangelico 4cups (500 g) unshelled hazelnuts (filberts). Shell chop and roast. 3 cups alcohol (40%abv) 1 and 1/2 cups sugar 1 cup water 1 stick vanilla berries, cocoa, coffee, rhubarb root, orange flowers. Macadamia Liqueur: 200 g roasted (160-180C for 6 minutes - light caramel color) 750 ml alcohol (40%bv) 1 cup honey (or more to taste) Chop nuts to release flavor. Steep in alcohol for 1 month. Strain. Add honey. A version of "FRANGELICO" From Italy - great Hazelnut tasting liqueur. 4 and 1/2 C. shelled hazelnuts 2 tsp. dried and chopped angelica root 1/2 split vanilla bean 1 fifth vodka 1/2 tsp. almond extract 1 and 1/2 C. sugar 3/4 C. water 1 tablespoon glycerin Quote Link to comment Share on other sites More sharing options...
Brown Sauce Posted September 28, 2011 Report Share Posted September 28, 2011 Nick, with amount of booze were all making, should think we'll be half blind by the end of christmas!! Quote Link to comment Share on other sites More sharing options...
Beardo Posted September 28, 2011 Author Report Share Posted September 28, 2011 haha you're not wrong there! Quote Link to comment Share on other sites More sharing options...
Thunderbird Posted September 28, 2011 Report Share Posted September 28, 2011 That bramble brandy we had at Nick's tasted a bit nutty. Wondering if walnuts were involved. Quote Link to comment Share on other sites More sharing options...
Beardo Posted September 29, 2011 Author Report Share Posted September 29, 2011 What's got a hazelnut in every bite... Thats just from one bush Quote Link to comment Share on other sites More sharing options...
Beardo Posted September 29, 2011 Author Report Share Posted September 29, 2011 Bottled. Going with the first recipe sort of (i see no need to dilute the booze with water!) 70cl whisky (that's a 1 litre bottle in the pic) to about the same amount of nuts Quote Link to comment Share on other sites More sharing options...
paul99 Posted September 29, 2011 Report Share Posted September 29, 2011 (edited) Damn it think I've missed the nuts around here by a few weeks - when they first started to fall I picked a load and thought at the time about googling a hazelnut drink when I got back in later - which of course I forgot to do those particular nuts are now long gone but I'm going to search high and low for enough nuts on the weekend to try one of the recipies. If nothing else it'll be a good reason to use up a few old bottles of whiskey that no one ever drinks Edited September 29, 2011 by paul99 Quote Link to comment Share on other sites More sharing options...
Beardo Posted November 13, 2011 Author Report Share Posted November 13, 2011 Just tried it and wow is all I can say. Just fantastic Quote Link to comment Share on other sites More sharing options...
Thunderbird Posted November 13, 2011 Report Share Posted November 13, 2011 Good for you Nick. It sounds brilliant. Quote Link to comment Share on other sites More sharing options...
bakerboy Posted November 13, 2011 Report Share Posted November 13, 2011 Will it be available on the 25th? either at the BAH HUMBUG , or at the meal ? sounds like a winner to me . I will have to remember to make sure I bring a lot of disposable tasting glasses. Quote Link to comment Share on other sites More sharing options...
Beardo Posted November 13, 2011 Author Report Share Posted November 13, 2011 I shall bring some to the meal. I wish I had more than one bottle though. Here's what It looks like finished, looks nicer in the glass, more of a light nutty creamy finish. Quote Link to comment Share on other sites More sharing options...
Beardo Posted September 28, 2013 Author Report Share Posted September 28, 2013 Got a bumper haul of hazelnuts this year (got none last!), going to take me a while to shell them Quote Link to comment Share on other sites More sharing options...
FalconFN Posted September 28, 2013 Report Share Posted September 28, 2013 I've noticed loads this year, and more walnuts. How do you process them? I've been eating them straight out of the shell but I'm sure they would be better roasted but when I tried they seemed to steam inside the shell rather than roast. Quote Link to comment Share on other sites More sharing options...
henry d Posted September 30, 2013 Report Share Posted September 30, 2013 I've noticed loads this year, and more walnuts. How do you process them? I've been eating them straight out of the shell but I'm sure they would be better roasted but when I tried they seemed to steam inside the shell rather than roast. Hope this isn`t a bite? You need to shell them then dry roast them in a frying pan until they start to change colour. Quote Link to comment Share on other sites More sharing options...
Lord Geordie Posted September 30, 2013 Report Share Posted September 30, 2013 (edited) What's got a hazelnut in every bite...Squirrel ****... Looks like a bit of a bumper harvest of Hazel Nuts there Edited September 30, 2013 by Lord Geordie Quote Link to comment Share on other sites More sharing options...
Beardo Posted October 5, 2013 Author Report Share Posted October 5, 2013 Folded tea towel, put a good few in, rolling pin - whack 'em and de-shell. As H said - you need to de-shell before roasting - you can also do in the oven 8 mins at 180C - but keep an eye on them. i don't roast for the liqueur though. Quote Link to comment Share on other sites More sharing options...
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