Kentish Mulled Cider

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Feb 122014
Kentish Mulled Cider
  • 1 litre Kentish Apple Juice
  • 60 ml gin/ vodka
  • 150 grams Brown Sugar
  • 3 cinnamon sticks
  • 4 whole cloves
  • 1 orange 1 satsuma sliced
  • 1 whole nutmeg grated
  • 1 tsp All Spice
  1. Mix all through, simmer, don’t boil. Enjoy with a Happy Christmas wishes from The Scoff & Quaff team.

Elderflower Champagne

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Feb 122014
Elderflower Champagne
Summer fizz that packs a punch!
  • 4 litres hot water
  • 750g sugar
  • Juice and zest of 3 unwaxed lemons and 1 large orange.
  • 2 tablespoons cider apple vinegar
  • About 15-20 Elderflower heads, in full bloom
  • A good pinch of dried yeast
  1. Put the hot water and sugar into a large container (a spotlessly clean bucket is good) and stir until the sugar dissolves, then top up with cold water so you have 6 litres of liquid in total.
  2. Add the citrus juice and zest, the vinegar and the flower heads and stir gently.
  3. Cover with a clean muslin and leave to ferment in an airy and cool place for 2 or 3 days. Have a look at the brew at this point and add a pinch of yeast.
  4. Leave the mixture to ferment covered with muslin for a further four days. Strain the liquid through a sieve lined with muslin and decant into sterilised screw-top plastic bottles (a good deal of pressure can build up inside as the fermenting brew produces carbon dioxide so strong bottles and lids are essential).
  5. Seal and leave to ferment in the bottles for at least a week before serving, chilled with Mango juice.
  6. Can now be transferred into glass bottles with swing top lids or champagne bottles with a cork and cage or proper stopper
  7. The champagne should keep in the bottles for several months. Store in a cool, dry place.
  8. If using Grolsch style swing top bottles watch your fingers, don’t point the bottle at anyone as it can be a bit feisty and open outdoors if you don’t want to be cleaning up when you should be quaffing.
  9. To avoid explosions, use strong bottles and strong seals. A really active mixture can produce lots of gas if left for a long period, so do remember to let it off regularly to prevent explosions! There are lots of warnings about where and when to pick them but one’s away from busy roads are best and are always best picked on a hot sunny day. Don’t put them in a plastic bag for too long and use immediately for best results.

Apple & Carrot Zinger

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Feb 122014
Apple & Carrot Zinger
Prep time: 
Total time: 
A Scoff breakfast favorite
  • 2 Carrots
  • 2 Apples
  • 1 Lemon ( with skin on if unwaxed – peeled if waxed )
  • Slice of Ginger – about ¼”
  • Small handful of Ice
  1. Chop ingredients.
  2. Juice it!

Whisky Jelly

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Jan 122014
Whisky Jelly
  • • 200g sugar
  • • 1 Tbsp honey
  • • 10cl water
  • • 6 leaves gelatine
  • • 40cl whisky
  • • orange
  • • blood orange
  • • pink grapefruit
  • • raspberries
  • • cream to garnish
  1. Soak the gelatine leaves in the 40cl whisky.
  2. Peel and remove any pith from the fruit and divide into segments.
  3. Dissolve the 200g sugar and 1 Tbsp honey in the 10cl water, bring to the boil and boil for 3 minutes to make a syrup.
  4. Take the syrup off the heat and add the whisky gelatine mixture - never allow the whisky to boil or it will turn grey instead of having a lovely amber colour. Stir until the gelatine has completely dissolved. If necessary pass through a sieve.
  5. Divide the fruit into 6-8 individual jelly moulds (or one big jelly mould) and pour the liquid over. If you do not want the fruit to remain at the bottom of the jelly moulds add a little liquid, let it set for 15 minutes or so, then add more fruit and then liquid and ftand for 15 minutes or so etc etc. (but I wouldn’t bother). Leave to set overnight.
  6. To serve, turn out and add cream.
  7. Enjoy, but don’t drive!