Cooking made easy

Sloe Gin is very popular, but Ive made it in the past and it just lurks in my drinks cabinet and ends up getting thrown out.  So this year I decided to make Sloe Cordial a non-alcoholic cordial that can be topped up either with alcohol i.e. Gin, Vodka, Prosecco, dry white wine or with non-alcholic mixers like tonic water, soda water or lemonade.

I froze my sloes after picking, mainly because I didnt have time to make the cordial, but the freezing also helps break down the sloes and mimics the frost you are supposed to have had before picking them.  I was rather pleased that I had because I was contacted by Pattesons Glass with the offer of some jars or bottles to review.  I decided to go for the bottles and make some gifts for Christmas.

Pattesons have a fantastic range of glass bottles and jars which are ideal for those of us obsessed with keen on preserving in all its forms, they are also great for styling in food photography and Im sure you will be seeing more of these bottles in future posts.   Jars are not too difficult to get hold of, but a great range of interesting bottles like the ones in the photograph above are much less widely available.   I have plans for some flavoured vinegar for the larger bottles.  The only drawback with these bottles is that they are only available in fairly large quantities.  You can order a sample set of three different bottles or jars for £10.  If you want to order bottles, then you may wish to get together with a group of friends and share the bottles between you, as 50 is the minimum order.  Pattesons also sell Le Parfait jars in smaller quantities which are ideal for preserving.

Sloe Cordial

1kg Sloes
1 litre water
Juice of 1 lemon
Granulated Sugar (80g per 100ml liquid)

1. Bring the sloes, water and lemon juice to the boil and simmer for 5 minutes.
2. Break up the cooked sloes with a wooden spoon or potato masher, dont bother about the stones as they will be sieved out later.
3. Simmer for a further 10 minutes.
4. Pour the mixture through a sieve.  If you want your cordial to be clear you should line your sieve with a muslin and dont push the pulp through.  I didnt do that and although the cordial is perfectly fine it isnt clear.
5. Clean the pan and pour the juice back in, add the sugar and heat gently until the sugar has dissolved.
6. Bring to the boil an simmer for another 10 minutes.  Cool and bottle in sterilised bottles.

To drink, add 10 parts water to one part cordial. 

 I received a range of glass bottles from Pattesons Glass, I was not paid for this review and all opinions are my own.

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I tell you, the prep is so worth it,  and the fragrance of the rolls while baking is overwhelming.  Your efforts will be rewarded tenfold...

Yields: (24 rolls)
Prep: 15 mins. |
Cook: 20 mins.
+ rising time

Posted by Sandra

INGREDIENTS:

1/2 cup butter
1 cup whole milk
¼ cup sugar
2 envelopes active dry yeast
2 eggs
½ teaspoon salt
4 to 5 cups flour

2 tablespoons butter, melted (for brushing rolls as they emerge from oven)

METHOD:

Add one stick of butter in a small saucepan over medium-low heat just until melted (do not burn); add the milk and heat just until warm, and add sugar stirring only to dissolve (do not boil). Remove warm mixture from heat and stir in yeast only to dissolve, and then let stand for 10 minutes.

Meanwhile, in a large mixing bowl beat the eggs, pour in yeast mixture while stirring; adding the salt, and flour in increments ending at 4 cups, and then adding more flour to make a soft dough.

Turn onto a floured surface and knead for 5 minutes until smooth. Oil the mixing bowl and place dough ball back into bowl, turning to coat with oil. Cover with plastic wrap and place in refrigerator overnight.

When ready to bake the next day, prepare muffin 2 muffin tins by spraying with oil (I like to use butter-flavored). Remove dough from fridge and punch down. Divide dough in half and make 12 balls out of each half (24 rolls total), laying a kitchen towel over them while leaving in a warm place to rise until doubled, about 45 minutes.

10 minutes before rising is done, preheat oven to 350 degrees. Bake rolls after they have doubled in size for about 20 minutes, just until golden brown. While you are waiting for rolls to cook, melt the remaining 2 tablespoons of butter (30 seconds in the microwave) to brush rolls as they emerge from oven.

Serve with your favorite meals. – Enjoy!


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