Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, liqueur from bay leaves. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Music by Nektarios Kalomoiris Μερικές συμβουλές! Τα φύλλα δάφνης πρέπει να είναι φρέσκα, καλά πλυμένα κ σκουπισμένα από το νερό. Το μπουκάλι εμφιάλωσης. Bay leaves are the leaves of bay laurel, a plant native to the Mediterranean. The people of there considered it a noble plant and for that reason they made crowns with their leaves like a symbol of the highest social status.
Liqueur from bay leaves is one of the most popular of recent trending foods on earth. It is easy, it’s fast, it tastes delicious. It is appreciated by millions daily. They’re nice and they look wonderful. Liqueur from bay leaves is something that I have loved my entire life.
To get started with this particular recipe, we must first prepare a few ingredients. You can have liqueur from bay leaves using 5 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Liqueur from bay leaves:
- Get 25 fresh bay leaves
- Make ready 500 ml tsipouro (it would be ideal if you could get some from organic grapes)
- Make ready Syrup
- Take 400 g sugar
- Make ready 500 ml water
Bay leaves, botanically classified as Laurus nobilis, are the foliage of the shrub-like evergreen tree the bay laurel, which belongs to the Lauraceae, or avocado family. Bay leaves are typically used dried and are best suited for cooked applications such as stewing, boiling, and steaming. Bay leaves come from the bay laurel tree, native to the Mediterranian regions, while California bay leaves come from a different type of tree and have a stronger, more astringent flavor. The bay leaf is misunderstood as a toxic leaf with no flavor; we're here to set the record straight about why it's always showing up in your recipes Ah, bay leaves: the source of much debate.
Instructions to make Liqueur from bay leaves:
- Wash the bay leaves quickly so that they don't lose their nutrients and dry them on a cotton towel.
- Place the leaves into a large glass jar and add the tsipouro. Seal and set aside in a cool place in the shade for a month.
- It is a good practice to place a sticker with the date so that you don't forget on which day you have to open it.
- After a month has passed, prepare the syrup.
- Boil the water and the sugar, stir for about 5 minutes and remove from heat. Let it cool well and then add it to the jar with the leaves and the tsipouro.
- Seal and set aside for 20 days at the same spot. (Place another sticker).
- Twenty days later, filter the liqueur with a double coffee filter and place it back into the jar to rest for an additional 3 months. (Another sticker).
Do they add unparalleled flavor to food as pots bubble and boil, or are they just weird plants sent to ruin our lunch? Bay leaf, also referred to as laurel leaf, is frequently used to flavor soups, broths and meat dishes. But don't sweat it, if you don't have any on hand. While bay leaves add flavor and fragrance to any dish they're added to, they are quite tough and bitter tasting on their own. What happens when you combine the marque Bernard Loiseau and top producer Gabriel Boudier?
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