‘D.Y.I.’ inspiration: Try Coffee Liqueur
Ever considered making your own American cheese from scratch? Or curing pancetta yourself? Want to try your hand at bacon jam?
The America’s Test Kitchen’s new “D.I.Y. Cookbook: Can it, Cure it, Churn it, Brew it,” ($26.95) is for you. The kitchen mavens have mastered the recipes and step-by-step instructions for a host of do-it-yourself projects for everything from green tomato chutney and oven-dried tomatoes to almond torrone and duck confit.
The book has 106 recipes and 800 color photos to guide anyone from curious novices to accomplished cooks.
Here’s a recipe from the book for Coffee Liqueur.
From the America’s Test Kitchen, “D.I.Y. Cookbook” Start today, enjoy in 1 to 2 months.
1 1/3 cups sugar
1 1/4 cups water
1/4 cup instant espresso powder
1 teaspoon cocoa
1 1/3 cups vodka
2/3 cup brandy
2 vanilla beans
Heat sugar and water in medium saucepan over medium heat, stirring occasionally, until sugar dissolves, about 5 minutes.
Stir in espresso powder and cocoa, increase heat to medium-high, and bring to boil. Off heat, stir in vodka and brandy.
Slice vanilla beans in half lengthwise and place in 1-quart glass gar or bottle with tight-fitting lid. Pour liqueur mixture into jar with beans. Let mixture steep in cool dark place until mellowed, 1 to 2 months, shaking jar to redistribute mixture once a week. Coffee liqueur can be stored at room temperature for at least 6 months. It will continue to mellow with age.
Yield: 4 cups