You're Cordially Invited.......

"You're Cordially Invited".....is the name of the article from the Nov/Dec 2011, Hobby Farm Home Magazine, which includes several great recipes for cordials and liqueurs made from fresh picked fruits.  Today I was thinking about the raspberry infused vodka I started back in late October when I picked my last harvest of fresh ripe raspberries.  I know that I have to be patient but the little "sneak" taste was wonderful.  This particular recipe takes about 7 months from beginning to end and is absolutely beautiful in each and every step.  I plan to give away most as gifts. 

You can use this cordial in a variety of ways

• Served Straight
• Poured over ice
• Mixed into other drinks such as margaritas
• Mixed into seltzer water

I have included the recipe below, but if you ever get a chance to subscribe to this magazine I know that you will enjoy the recipes, the gardening ideas and the articles about farming, sustainability, fiber crafts and more.
























Raspberry Cordial

INGREDIENTS
4 cups fresh raspberries
2 cups vodka
3 cups sugar
2 cups water

PREPARATION
Mix raspberries and vodka in a sterilized gallon-sized glass jar with a tight fitting lid.  Let stand in a dark, cool place for about four weeks.  Shake and stir every two to three days.  Rack the mixture by straining through a fine-mesh sieve or a standard fine mesh strainer to remove berries. 

Bring sugar and water to a boil over medium heat.  Stir until sugar dissolves and mixture is clear.  Remove from heat and cool to room temerature.  Add this to strained raspberry liquid and stir well.  Pour into sterilized glass containers and age in dark, cool spot for at least six months. 
Happy Waiting!

Makes about 6 cups.

Pumpkin Harvest Muffin Recipe ~ Delicious!

I found this great recipe in my "Colorado Collage" Cookbook, Junior League of Denver.  Great recipe with lots of room for variations.  You could add dried cranberries, nuts, pears.....try it, you will like it :)

Don't know what to do with all that Zucchini?

Did you end up with an abundance of Zucchini this Fall? Here's a recipe that I know you will enjoy. You can make these up ahead of time too and stick them in the freezer.


Zucchini Pancakes

(Recipe from the July 2007, Better Homes and Gardens magazine)


Prep time: 20 minutes
Cook time: 4 minutes

Ingredients

• 4-5 medium zucchini (about 1-1/2 #'s)


• 3/4 teaspoon salt


• 4 eggs


• 1 clove garlic


• 3/4 cup all-purpose flour


• 1/2 cup grated Parmesan cheese


• 1 Tbsp. finely chopped onion


• 1/4 teas. ground black pepper


• Sour cream - optional
  

Preparation

1. Trim and coarsely shred zucchini (about 5 cups). In bowl, toss zucchini with salt. Place in colander to drain. Place plate on top;weight down with cans of food. Drain 15 minutes;discard liquid.


2. In bowl, beat eggs and garlic. Stir in flour, cheese,onion and pepper just until moistened (batter will be lumpy). Stir in zucchini just until combined.


3. For each pancake, spoon 1-2 heaping tablespoons of batter on hot lightly oiled griddle or skillet, spread to 3 inch circle. Cook over medium heat 2-3 minutes on each side or until golden brown.


4. Serve topped with sour cream if desired or cool, layer in freezer container with waxed paper in-between, and freeze up to 3 months.


5. To re-heat, preheat oven to 425'F. Place frozen pancakes in single layer on greased baking sheet. bake uncovered, 8-10 minutes or until hot and slightly crisp.
   

ENJOY!!!