Yesterday, Fiona surprised me by suggesting a BM before our normal Saturday brunch. That was sometime around noon.
Yaaay! We had forgotten about this treat drink. I used to love it at weekends, just before brunch or lunch. Just one, mind. A second would probably make you muzzy for the early afternoon. It was a joy, and reminded us of past times when it was a regular noon time pick me up.
I used to be the chief cockatiler back then and sort of specialised in BMs. I kept a record of each variation I tried but that is lost now. Obviously, the principal ingredients are vodka (I think that a decent brand works best as opposed to a cheaper one), tomato juice, Worcestershire sauce and celery salt.
But does anybody have their own killer versions that they would like to share, to enhance everybody’s enjoyment?
Never knowingly underfed
Old teachers never die, they just lose their class
Oh dear, I must be the saddest person on the forum -
(Hide my face) I have never tasted a BM ...............
However, while researching a recipe for Chocolatevole this morning (as promised), I came across a recipe, which I haven't seen before, but then no surprise there!
Entitled: Un Bocal Toujours Plein which I understand to be
A bocal, I think, is a large Kilner-type jar, and during the fruit crop time of year, small amounts of fruits are layered into the jar, covered with sugar, and 'Eau-de-Vie', as and when you wish to add to it.
Implication is that it is known as "confiture de vieux garcon" - literally translated as "Old Boy's Jam" !!
Certainly sounds interesting - the sketch accompanying the recipe appears to be mostly, but not all, red soft fruits.
The last line reads "Don't forget the alcohol and sugar!"
Great Stuff!
brightspark said:
Oh dear, I must be the saddest person on the forum -
(Hide my face) I have never tasted a BM ...............
Your not the only one but then again if I have more than a drop (and I do mean a drop) of red wine I don't feel too good, so no chance of me trying a BM. I may have a sip of Cream of Riga Balsam or the Riga Balsam with blackcurrant but they leave me gasping. I will stick to my cup of teas
Never tasted a BM! But I just had a glass of the liquid/liqueur from a Rumtopf that I made this year. It isn't really a Rumtopf, because I used mostly vodka since I don't much like rum and just added a little at the end. Apparently the Germans use 54% (108 proof) rum--I didn't. I did use only homegrown fruit: raspberries, pears, and apples. Next time I will start with whitecurrants, or maybe strawberries if I get them before the slugs do and there are enough.
Un Bocal Toujours Plein sounds like a French version of the same basic idea--fruit, some sugar (the recommended amount seems to vary a lot), covered with rum, topped up with more fruit, sugar, and rum as different fruits ripen, and then left in the dark for 2 or 3 months, which conveniently takes you to Christmas. The fruit is delicious with ice cream, the liqueur is delicious. It can't be too strong if I can still do the maths....
blog: Devon Garden
We ran out of tomato juice one weekend a few weeks ago and tried some home made passata from the summer crop.
That was a whole different better flavour, almost like a tomato gazpacho, seeds and all. Sadly, it did not last long and we had to go back to juice today. It takes about a kilo of tomatoes to make half a litre of passata (enough for 4 BMs). Luckily we had already planned to grow loads more tomatoes this year. I will happily help with the tending chores knowing what a good use the end product will be put to
Never knowingly underfed
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