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September 08, 2007



I thought the cheese sandwich was great fun!
The ratafia looks really beautiful.

Lynn D.

I saw that article...and meant to get back to it, but alas. And alas your link no longer works. Could you give a few guidelines as to how it's made? I seem to remember it was pretty simple and forgiving. The birds have not eaten all the plums and I was thinking maybe a plum infusion with Slivovitz (Serbian plum brandy). Do you think that would work? I have made some vin de noix.


I should have known, Lynn. Here's the recipe:
1 cup cut up fruits or veg
1/4 cup sugar
1/4 vanilla bean, split
1/4 cup vodka
1 bottle red or white wine

Put everything in a big mason jar and shake it up. Refrigerate 4 weeks. Strain through a sieve lined in cheesecloth, pressing on the fruit. With a funnel, pour into clean wine bottles and cork tightly. Keep in fridge.
I would substitute the brandy for the vodka. don't see why it wouldn't work. I did my plums with pinot noir and vanilla today. I knew there was a reason I'd been saving the bottles whenever I have a half bottle of wine. They will be perfect.

I made a clementine ratafia once, and it was gorgeous. Other than that no prior experience.

Sandra Gregor

Has anyone tried making the Pecan Ratafia? I had it at T'afia and LOVED it, and am inspired to make it for a Christmas dinner party, so would appreciate hearing about anyone else's experience.



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