Life hasbeen odd these past few weeks. Each post seems like a huge hurdle to pass, yetwhen I sit down to finally write it, I end up with much more on my screen than what mytired brain thought I would be able to come up with.
And really?Aren’t we all happy reading short posts? Nowadays, with the immense good foodblogs out there, and then those with added stuff besides the food, and thenthose that are simply hilarious or just interesting, well, if it’s happening tome it´s probably happening to you too.
One thing Ilearned since I started blogging is that I’m not alone in any of my little ornot so little obsessions, quirks or whatever. Isn’t it nice to feel acceptedafter all?
But this will be a short post and I have a goodreason. I’m simply tired.
Don’t knowexactly why, and I’m too tired to find the reason anyway. So I hope you enjoythis homemade hazelnut liqueur, because tomorrow I have another interestingrecipe for you.
Then youcan make this chocolate raspberry bundt cake or the gluten free hazelnuts browniesI’m posting tomorrow. Lucky you.
I followedthis recipe to a t when it comes to ingredients. But I changed the steeping times.
I waited two months before using the finishedliquid. And loved it. Especially for baking. So so good. Though it’s not exactly like the original thing.
And Ipoured it back into my beloved empty frangelico bottle. Because it’s also sopretty, I couldn’t just throw it away.
HOMEMADE HAZELNUT LIQUEUR
adapted from Serious Eats
½ pound (2cups) raw hazelnuts with skins, roughly chopped
1 cup vodka
½ cup sugar
½ cup water
1 vanillabean, split
In a cleanjar with lid, mix hazelnuts, vodka and cognac. Close tightly, place in a cool,dark place (kitchen cabinet for ex), and let steep for 4 weeks.
After thattime, the mixture with be cloudy. Scrape the split vanilla bean and add all ofit, seeds and pod, to the hazelnuts and let steep 2 more weeks.
Make asimple syrup by placing the sugar and water in a saucepan. Bring it to a boiland remove from the heat. Let cool.
Have readya colander and piece of cheesecloth. I use the drip coffee filters. Pass thehazelnut mixture through it, letting it drip. Don’t rush it. Discard thefilters as they fill with the wet hazelnut powder. Your liquid will be clear,and you’ll have most of your hazelnuts intact.
Once thewhole of the liquid is sieved, you can either throw away the hazelnuts, or processthem and put them back in the original jar. Use them for the hazelnut brownies.
Add half ofthe simple syrup to the liqueur. Taste it. It will not be completely mellow butyou will get a feeling if you want more sweetness. Add more of the syrup if youfeel it needs it.
Transfer toa bottle, using a funnel, add the remaining scraped vanilla bean and keep withyour other liqueurs.