Grappa all'arancia - WHB # 161

E' iniziato il tempo delle arance e questa grappetta capita proprio a fagiolo!
Se ne può fare anche un ottimo regalo di Natale, donandola ancora in infusione in un vaso accompagnandola coi simpatici filtrini in carta da caffè e relative istruzioni all'uso.

Dal libricino di Davide Longo "Grappe alla frutta":

Ingredienti:

6 arance bio
100g di zucchero
2 litri di grappa* secca

Sbucciare le arance e scartare la polpa, servirà per un'ottima spremuta super vitaminica!
Ripulire bene la scorza da eventuali pellicine bianche amarognole.
In un capiente vaso di vetro mettere la scorza a pezzetti, lo zucchero e versare tutta la grappa. Lasciare in infusione per 6 settimane, agitando il vaso nei primi giorni in modo che lo zucchero si sciolga ben bene e mettendolo al sole quando possibile.
Dopodiché filtrare, anche due volte, e imbottigliare: il liquore è pronto per essere consumato.
Chi preferisce un gusto più intenso e agro dell'arancia può sostituire i frutti con altrettanti limoni.

*La grappa un'acquavite a forte gradazione alcolica ricavata dalla distillazione delle vinacce.
E' un prodotto tipicamente italiano, soprattutto di Veneto e Piemonte.
Le vinacce sono il residuo della trasformazione dell'uva in vino e sono costituite da bucce, semi e graspi, con una certa quantità di mosto o vino fermentato.

Questa ricetta partecipa al WHB # 161 ospitato da Ivy from Kopiaste

This recipe participates to WHB # 161 hosted by Ivy from Kopiaste

Thanks again to Haalo from Cook (almost) Anything at Least Once,

she is now the great manager for WHB!


ORANGE GRAPPA

Orange is the fruit of Citrus Sinensis for sweet oranges and Citrus aurantium for bitter oranges, all belonging to the gret family of Citrus.
Oranges originated in Southeast Asia, that's why in many languages is known as "Chinese apple". Orange trees love warm temparatures and in cold places it's better to recover them in greenhouses or conservatory in winter (Wintergarten in German and Orangerie in French, very famous those in Versailles and Kensington Palace and Kew Gardens in London).
Oranges come in many varieties: persian, navel, valencia and blood.
Oranges are very versatile in kitchen: you can use rind to flavour cakes and sweets, juice to make drinks or garnish them, to be added for gravies, to flavour sweets as well, sliced to aromatizes fish and meat, all fruit to make a wonderful marmalade, dried blossoms to make tea.
The orange blossom, which is the state flower of Florida, is traditionally associated with good fortune, and was popular in bridal bouquets and head wreaths for weddings for some time, still in use in some Italian regions. The petals of orange blossom can also be made into a delicately citrus-scented version of rosewater.

And now, a home made orange grape perfect in winter time after dinner, laying down on a sofa watching tv or reading a book, with a gorgeous slice of Pumpkin and Chocolate Cake aside!

Ingredients:

6 natural oranges from bio agriculture
100g sugar
2 litres grappa

Peel oranges, leave the fruit to make a super vitaminic juice to drink!
Take off all white bitter tasty stuff from rinds and cut them in piecies.
In a big glass jar pour grappa, rinds and sugar and leave to rest for 6 weeks.
Turn upside down the jar in the first week to make sure sugar melts perfectly and expose it to sunlight when possible.
Then filter carefully (coffe paper perculators are perfect!), even twice: liquer is ready to drink!
If you like a strong and sour flavour you can use lemons following the same directions.

It's a nice Christmas present, given still in infusion in jar, perculators and instructions included!

Round up WHB #161