zoramargolis Posted April 4, 2008 Share Posted April 4, 2008 http://www.latimes.com/features/food/fooda...0,6696624.story Something to try during blood orange season? Link to comment Share on other sites More sharing options...
Mark Slater Posted April 4, 2008 Share Posted April 4, 2008 Ratafia is made in Champagne, too. It uses unfermented Chardonnay and Pinot Noir juice and Grande Fine de Champagne. You will be able to sample some chez nous by the end of April. Our friends at Champagne Veuve Fourny et Fils have bottled some especially for us. Link to comment Share on other sites More sharing options...
TMFIII Posted April 4, 2008 Share Posted April 4, 2008 I actually started a batch last weekend. I'm using tangerines because I found some really nice ones at Harris Teeter, but blood orange would be delicious. The hardest part about making it is the citrus peel and getting all the white pith off. I started using a veggie peeler and then thinly slicing the pith off with a chef's knife. This gives you nice large strips of peel without any pith and will be much easier to fish/strain out of the final product. After about an hour of this, I said screw it and pulled out the microplane for the peel. Nothing some cheesecloth or a coffee filter won't strain out after all. And it was much faster from that point on. Cheers! Marshall Link to comment Share on other sites More sharing options...
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