This would be a jar from the very first time I made a liqueur. Someone posted a recipe on GardenWeb and I decided to give it a go. The other jars are long gone. Back then, I was absolutely amazed by the idea. While I’ve had some experience soaking stuff in vodka, I’m still amazed by the results.
Cheesy, huh?

This isn't TV. That baby didn't come out of the root cellar with a clear sparkle and a clean jar. I strained and filtered the liqueur.

Make a simple syrup by bringing the sugars & water to boil over med-high heat, stirring constantly to prevent scorching. When clear, remove from heat & let stand until just warm. Quarter, core, and slice the apples into a clean 2-quart container with a tight fitting lid. Pour syrup over apples & add lemon zest, cinnamon stick & alcohols. Cover & let stand in a cool dark place for about 1 month. After 1 month, filter the liqueur into a container, such as wine bottle, fruit jar, decanter or cruet. Yields approximately 1 1/2 quarts.

I like blackberry pie and cake and cobbler and jam and bread and frosting and marshmallows and sauce and syrup. I like blackberries sweet. I like blackberries savory. I like blackberries stewed, dried, frozen, baked…Toasted orange bread with fromage blanc and blackberry jam is a perfect breakfast.

I could go on for half of forever.

Sad truth – I’m out of blackberries. No more bags of frozen blackberries. No more cobblers waiting to thaw. No more secret jars of blackberry jam hiding behind pickled vegetable stuff. It is a long way to blackberry season.

Cry for me.

At this month’s FSC Food Swap, my beady, dry, tired eyes locked in on a jar of blackberry jam. It was a beautiful swap. A loaf of my orange bread for a jar of blackberry jam. Blackberry jam loves orange bread. I could hear them serenading as they floated from hand to hand.

That is just another reason food swaps are fantastic. I doubt the person providing the blackberry jam knew there would be someone at the swap down right excited to see that jar. She spread happiness and didn’t even know it.

It is good jam too.

With over 40 participants, this month’s food swap seemed massive & rather cut throat. The quality and variety of the items offered was outstanding.

I brought home Raspberry Yogurt, Vermouth Olives, Rose Syrup, Curry Soup and Blackberry Jam.

There wasn’t a lot of interest in swapping for the chocolate cream cheese. Chocolate cream cheese is a favorite in the oxysequitur kitchen. I was more than okay with bringing some home. Always – make sure to bring items you like.

Here is a tip from the hip: if you’re not vegan, find out who they are. Don’t even look at their delicious goods. Blinders up, Baby! Not looking helps avoid the awkward situation. “Oh, you’re vegan?” (insert uncomfortable silence) “Then why did you bring something that looks like I might want to eat it?”

I actually slipped into a corner, pulled out my phone and scanned the blog of one of the ladies before offering her a swap. I was scanning for signs of meat or dairy. It took a long time since it isn’t a food blog. It was all good and the swap went down. Seriously – even if you’re not a food blogger, can’t you mention what you ate for dinner during major holidays?

I'm going to be needing this Chimchurri Sauce recipe.

The proper rose syrup quality test is rose syrup in a glass of Prosecco. I started testing shortly after I got home.
Cheers – to a well stocked Prosecco pantry!

Here are a few other FSC April Food Swap write ups:
Albany Eats! | Capital Region Dining | Eating from the ground up.

The first time I made butter was an accident. Like many first time butter makers, I got distracted while whipping cream. Viola! Butter. I simply scooped it out of the mixing bowl and dried it. I think I blotted it dry with paper towels. Later, I used that butter for a chocolate French Buttercream.

Now here is a bit of coolness.

When I pulled the left over buttercream from the fridge, I didn’t let it come to room temperature before trying to whip it. The result was a whipped chocolate butter like product. It was fantastic on toast. Many times I’ve thought about recreating that happy accident. But I find it hard to convince myself to make butter to use in a buttercream to rewhip into a butter.

It could become an infinite loop. That could create some sanity issues.

The point is – I was hooked. Butter is good. Cultured butter is better. It has a more developed flavor. You can taste the ingredients. Nowadays I experiment with difference cultures, creams and milks.

I divide my butter. I salt some for table use. I usually salt with fleur de sel, sel gris, truffle salt, or a flaked sea salt. Most is left unsalted for baking and cooking. I make large amounts and freeze. As much as I love making butter, it isn’t a task I’d like to see pop up weekly. At the end of summer I will make make large amounts of herbed butters and freeze them in easy to grab blocks.

The other day, Ed was eating a slice of bread and butter. My butter. My cultured butter. I was wondering how my cultured butter stacks up against other…people. Ed commented that most people would not taste all the little particulars in cultured butter.

“Yep. That is butter,” is what he felt they’d say. And the thought that my beautiful butter would roll off the tongue and fail to get a wow was one of those defining moments when deep down a voice screams, “Get Over Yourself”.

Can’t listen to those voices.

Fact is there are people out there who do care. People who would notice the work, the quality, the treat that is cultured butter. Now where do I find them? Is there a butter whisperer out there? A palate that knows butter and can appreciate the grains of flaked sea salt?

I plan to buy some decent butter molds. Right now, I package my butter in a ramekin for table use and (depending on my plans) one pound or eight ounce blocks. I sell blocks of butter to my company. I also make a few two ounce samples. Because, I never know when I’m going to be in a conversation with someone and they’ll be going on about the secrets to wealth, happiness, world peace or trying to share the backyard cure for cancer.

I’ll interject. “I make cultured butter.”

That person would stop spouting all kinds of important life altering blah blah. Their face will register,”amazement!” Their mouth will form the words, “I wish I could taste some.”

That my friends is when I pull a two ounce sample of cultured butter from my pocket.

“Oh, I have a sample right here.”

I’ll ignore the scratchy voice gurgling deep inside and hacking up the words, “Seriously. Get. Over. Yourself.”

I might even stab that voice in the eye….with a butter knife.

Rich, silky cultured cream ready to be churned.

Butter separating from the buttermilk.

Fresh butter spread on a marble slab for easy salting.

Packaged and ready to store.

Cultured Butter
Makes a little over a Pound

1 quart pasteurized heavy cream
1/8 teaspoon powdered mesophilic starter culture
Note: some people use @ 1/4 cup cultured yogurt or other cultures.

Slowly bring the cream to 68 degrees F. Turn off heat.
Sprinkle starter over the cream and let it sit for 5 minutes. Whisk the starter into the cream.
Cover and let the cream sit for 12 hours at room temp. and another 12 hours in the refrigerator.
Allow the cream to come to about 55 degrees before churning.

Churn, Baby, Churn
(Can be done in a stand mixer, food processor, shaking a jar etc.)

Using a stand mixer fitted with a paddle attachment, begin whipping. The cream will turn stiff and yellowish and you’ll think, “huh”. Keep going. Next it will look grainy with bits of butter. Watch for liquid. That is butter separating from the buttermilk. Stop when you hear a slight splash sound.

Strain the buttermilk into a container for another use.

Using a bowl, strainer, spoon and your hands, wash the butter in cold water. I sort of knead it, push on it, move it from the bowl to the strainer, pour out the cloudy water, etc. to get as much butter milk out as possible. You want to do this until the water is pretty clear. For increased shelf life, you want as much buttermilk out of the product as possible.

Once you are done washing the butter, salt the butter (if desired) and roll or mold.

Refrigerate until firm.

Photo courtesy of Ellie Markovitch of http://storycooking.com/

There are several chocolate liqueur recipes floating around. Mine began as the recipe from The Essence of Chocolate and has been tweaked here and there over the last few years. It has a nice chocolate flavor and a little vodka something-something on the back end. Chocolate Liqueur is one of my favorite liqueurs to serve guests. Creaminess can be added by finishing with a little heavy cream poured over a spoon or whipped cream. I’ve used both Scharffen Berger and Valrhona cocoa powder. I prefer the Valrhona in this liqueur. It has a more assertive chocolate flavor in this recipe. Use what you like. Experiment. Make it your own.

Ginny’s Oxysequitur Chocolate Liqueur
1/2 c Valrhona unsweetened cocoa powder
1 1/2 c boiling water
1 1/2 c granulated sugar
1 1/2 c water
3 cups Absolut Vodka

Big Finish
heavy cream (can make whipped cream)
chopped hazelnuts, chocolate curls or cocoa nibs

The Directions
Sift the cocoa powder to remove lumps.
Dissolve the cocoa powder into the measurement of boiling water.
Make a sugar syrup – Combine the sugar and the measurement of water in a sauce pan. Bring to a simmer until sugar has dissolved. Add it to the cocoa mixture, stir, and let come to about room temperature. Add the vodka.
Strain the mixture through a fine mesh strainer into a container with a lid.
Refrigerate overnight (who am I kidding?).

Mini ice cream scoops make wicked delicious ice cubes and A Big Finish. Scoop. Freeze. Use.

You can tell a lot about a person just by the dish they offer the potluck table. Each dish is like an opportunity to peek inside a window.

A secret protected by a sheer curtain isn’t really a secret. A covered dish presents the ultimate reveal.

Sadly, I don’t get invited to many potlucks. It could be because I compare them to a freaky yet sensual exercise in competitive vouyerism. Or – it could be people don’t have potlucks or covered dish parties these days. Since I no longer work in a corporate or office environment, I don’t have access to holiday, retirement and birthday office potlucks. But every spring I’m guaranteed an invite to at least one big potluck.

The whole congregation is on the list.

I love potlucks.

This is a brunch potluck. There will be sausages and ham and eggs and fruit and…

What will I bring?

The process always starts with a scroll through my recipe database. I pick a few items. You know those doughnut muffins everyone was spanky spank about for a few months? I imagined a big bowl of doughnut muffins dipped in warn butter and rolled in cinnamon sugar. I’d grate the cinnamon myself. Hell – I should mill some wheat. That’ll learn ‘em! (Google home milled wheat).

Then I check Onenote for comments on anything I’m looking to try out. Gah! That is a good one! But – there is absolutely no way I can work in curing my own bacon in time. Lets make sure. I google. I read. I make a note to call a local farmer and ask if I can get my pork belly order sooner. Wait – There is already going to be sausage and ham.

Will a potato dish get to cold? Is quiche to fancy? I could call it a tart. There is already going to be loads of boiled eggs. A tart. A potato tart. A bacon, egg, cheese…potato tart with truffle butter. I can whip out a recipe for that in no time.

I love potlucks!

There is a potluck rule. Not really a rule. It is more of a survival tenet. Thou shalt not take a dish you’ve never made before. I break that “rule” all the time. I’m thinking I like the stress or the sense of adventure or maybe I like to surprise myself. It couldn’t possibly be that I’m slightly incorrigible and resist authority even when I’m the one issuing the orders. That would be nutso.

One day out – I decide to bring Lemon Thyme Scones.

Lemon Thyme Scones

I make fabulous scones. Since the weather has turned cool and grey, the lemon is a ray of spring flavor. A little pop of brightness during an hour of gloom. Thyme offers a satisfying herbal surprise. The scones are moist, delicate people pleasers. My mind’s eye dumps those belly bomb doughnut muffins into an abyss and arranges a generous stack of lemon thyme scones on a tray. My mind quickly adds a lemon drizzle and a dusting of zest.

Perfect.

Lets roll with that.

When I drop off my dish, I can’t help but look at all the other dishes. How does mine stack up? I baked. Did they bake or summon a bakery? Is this too fancy? Too summer like? Too modern. Too old fashion? Too… Look at that group of women glaring at my tray. They want to peek into my window.

I hate potlucks.

A lady sitting at my table bites into one of the lemon thyme scones. In a low whisper to no one she said, “Oh. That is good.” She takes another bite. That is what it is all about. It only took one person enjoying my work to make it all worth it. I love potlucks.

Lemon Thyme Scones
• 4 cups all-purpose flour
• 1/4 cup sugar
• 2 tablespoons baking powder
• 2 teaspoons kosher salt
• 1 1/2 tablespoons grated lemon zest
• 1 tablespoon chopped thyme leaves
• 3/4 pound cold unsalted butter, diced 1/2 inch
• 4 large eggs
• 1 cup cold heavy cream

Egg Wash
• 1 egg beaten with 2 tablespoons water

Glaze
• 1/2 cup confectioners’ sugar
• 1 – 1 1/2 tablespoon freshly squeezed lemon juice (to taste)

Finish
• 1 tablespoon lemon zest

Directions
Preheat the oven to 400 degrees F.
If you’ve planned ahead and know you’re going to be making the scones, place the flour, lemon zest, thyme and sugar in a zip top or vacuumed sealed bag overnight.

In the bowl of an electric mixer (w/ paddle attachment), mix flour, sugar, baking powder, salt, lemon zest and thyme.

Add the cold butter a few pieces at a time and mix until the butter is the size of peas.

Crack eggs into the measurement of heavy cream and combine with a fork or small whisk. Slowly pour into the flour and butter mixture. Mix until just blended. The dough will seem either too lumpy or wet or sticky or something… Resist the urge to “fix” it.

Place the dough on a well-floured surface and fold (knead) it a few turns. Lift the dough and add more flour.Flour your hands and form the dough. I form mine into a rectangle and pat the dough 3/4-inch thick. Square or circle is fine too.

Form the dough with your hands.

Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on a parchment paper lined baking sheet. Form the dough scrapes and cut more scones. With the tip of your index finger, make a slight dimple on the top of each scone. Brush the tops of the scones with egg wash.

Bake for 20 to 25 minutes. The tops should be brown and the inside fully baked. In my oven this takes 20 minutes. Do not over bake.
Allow the scones to cool slightly. Whisk together the glaze ingredients and drizzle over the scones.
Finish with a snow of lemon zest on each scone.

Champagne mango with homemade Fromage Blanc, sea salt and thyme. Heavenly.

You’d think I’d be sick of them by now. Never. They’re still available locally at the Asian Market on Central. Eat some.

My original plan involved starting a few variations myself and getting some mature starters from other people. As it turns out, it is easier to get someone to share their Facebook password than their sourdough starter.

Right now I have two variations started. The first has been fermenting a few days and is looking and smelling good. Starter 1 – started used orange blossom honey and potato water. The second is from a purchased starter. Starter 2 – is just beginning to wake up.
Starter 3 will involve whey or something.

shh...there is sourdough starter in there!

It is fun.

This time around I was a little more comfortable. I didn’t worry about people thinking my items were just a little out there. I noticed I setup at the same table spot as my first swap. I took caramelized onion dip and seafood cheesecake. Both items were recipes I wanted to update. I updated the recipes and packed the items for swap. How sweet is that?!

I swapped for homemade ketchup, tortillas, coffee mustard, doughnuts and a spice mix for cheese sauce. I also swapped for a bag of chocolate snack mix. Ed loved the snack mix and has suggested I make something similar.

He made a face when he held up the jar of coffee mustard. “Ooookay????”

I told him I really wanted that coffee mustard and practically camped for the grab.*

He did not share my vision.

How did I explain the goodness that is coffee mustard? Action.

Coffee Mustard Marinated Flank Steak

Massage the coffee mustard into the steak and allow to sit for at least 30 minutes.

Salt the meat. While the steak is grilling, prepare herbs and finishing salt

Slice and finish with flaked sea salt and herbs.
Now he gets it!

*psst…I learned about doing that at my first swap. I wasn’t very subtle. I’ll work on that for April.

I did a double take when we parted a set of black curtains and walked into an empty bar and dining area. Staff was grouped to the right of the bar.

I felt uncomfortable. It was as if we were entering a private conversation.
They were open. I asked.

Dogfish 120 was on tap.

Nothing I’d heard about the Capital City Gastropub prepared me for an empty dining room. This is a nice room. Decent spacing between the tables, comfortable chairs, tables with enough room for a meal, interesting decor and warm feel. We enjoyed having the room to our selves…for all of twenty minutes. But you know – as other diners occupied a few tables and bar stools, the place didn’t loose the intimate feel. It was also a Sunday evening. I suspect the bar and entrance area gets crowded.

Although the beer list was nice, I wasn’t in the mood for a beer that evening.

My first cocktail had elderberry liqueur. A bit sweet but oh so delicious. You can bet I’ll be looking for ways to use elderberry liquor very soon. I smiled when I saw the grapefruit & basil martini on the menu.I’m a big fan of grapefruit and the grapefruit and herbs combination. .

Yeah, I enjoyed a few.

Before you question my pairing of the grapefruit & basil martini with the Braised Bison Short Ribs….TRY. IT.

Ed enjoyed the sliders. He said next time he'd ask for med. rare instead of med. well.

But…now I do. So back to checking out themes.