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Beech Leaf Noyau

 
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jamanda
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Joined: 22 Oct 2006
Posts: 35049
Location: Devon
PostPosted: Thu Apr 16, 20 7:40 pm    Post subject: Beech Leaf Noyau Reply with quote
    

Adapted from an old Cab recipe, with extra oomph from Sally.

1 jar of beech leaves (young, soft ones)
Enough gin to cover
Sugar and water
Sploosh of brandy



Gather the beech tree leaves when they’re young, soft and velvety. Pack them into a jar, and let them steep in enough gin to cover them for about a fortnight. Add a couple of almonds if you like.

Make a sweet sugar syrup. Use half a pint of water, heated in a pan, per pint of steeped spirit, and dissolve 3/4lb of sugar in it. Add to taste. Add the brandy.

dpack



Joined: 02 Jul 2005
Posts: 38856
Location: yes
PostPosted: Thu Apr 16, 20 8:09 pm    Post subject: Reply with quote
    

yum

young beech leaves are ace in a salad sarnie as well, fresh and fragrant

i will give that a go next time i take mutt out to look at 28 days later

thanks

sean
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Joined: 28 Oct 2004
Posts: 42110
Location: North Devon
PostPosted: Sat Apr 18, 20 4:32 pm    Post subject: Reply with quote
    

Smallish carrier bag of beech leaves + two and a bit bottles of gin = two large Le Parfait jars.



wellington womble



Joined: 08 Nov 2004
Posts: 15043
Location: East Midlands
PostPosted: Sat Apr 18, 20 10:38 pm    Post subject: Reply with quote
    

Hmm, would it be a permissible journey to go and get some from mum’s.

dpack



Joined: 02 Jul 2005
Posts: 38856
Location: yes
PostPosted: Sat Apr 18, 20 10:53 pm    Post subject: Reply with quote
    

looking for food?

DorsetScott



Joined: 23 Oct 2011
Posts: 500
Location: Bournemouth
PostPosted: Fri Apr 24, 20 11:18 pm    Post subject: Reply with quote
    

I have just posted almost exactly the same recipe on a 'stillin forum I've been frequenting. One of my absolute favourites this is.

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