A New Class of MFPs Graduate and Holidays are Upon Us - Recipe for Date Liqueur
Ernest Miller
Once again, I have been remiss in writing these missives. A great deal
has been going on in the world of food preservation in Los Angeles!
First off, I want to congratulate the 18 new Master Food Preservers
who graduated the certification course on November 22nd. We now have
39 Master Food Preservers volunteering for the University of
California Cooperative Extension in Los Angeles County! It was quite
an effort to do two certification courses this past year, but the
effort has been worth it. From a program that had been defunct for 14
years, we now have an amazing, solid core of MFPs to spread the food
preservation gospel in LA County. We will be announcing the next
course in January, which will start in mid-late March.
You can read more about the graduation and see some pictures at the MFPLA blog:
http://ucanr.org/blogs/blogcore/postdetail.cfm?postnum=6259
There are plenty more pictures on the MFPLA Facebook page as well:
http://www.facebook.com/MFPLA
As a celebration of this new class and hoping to start an annual
tradition, the MFPs of LA County will be hosting a "Gifts for the
Holidays" class at the Homegirl Cafe this coming Sunday from 1pm -
4pm. Chef Patrice Zarate of the Homegirl Cafe is a newly minted MFP
and is hosting the class at their fabulous cafe near Chinatown. There
will be five different demos of gifts you can make for the holidays.
Everyone will take samples of each demo home with them, and there will
be some great snacks as well. What a bargain for only $45 -
especially with the money going to support MFPLA! Sign up now at:
http://ucce.ucdavis.edu/survey/survey.cfm?surveynumber=7481
As if the class above isn't enough of a hint - it isn't too late to
make gifts for the holidays! I will be discussing gifts for the
holidays with Evan Kleiman on her show "Good Food" this coming
Saturday on KCRW. With an emphasis on holiday liqueurs.
http://www.kcrw.com/etc/programs/gf
The Farmer's Kitchen, of course, has you covered for some holiday classes!
This Saturday I will be teaching how to turn your jams and preserves
into some amazing some amazing baked holiday treats! You've gone
through all the trouble of making some delicious jams and jellies, why
not feature them in your holiday baking? This class is geared towards
beginning bakers ... I'll be showing how to make some incredible
doughs that are also incredibly forgiving and versatile. Sign up
today!
http://hollywoodfarmerskitchen.org/events/event-info?event_id=10802
A week from this Tuesday, the Farmer's Kitchen will be hosting a Food
Swap! Bring some of your homemade food and trade/swap with other home
food crafters! The price is only $5 and the Farmer's Kitchen will be
serving freshly made eggnog and other holiday treats. What a great
way to enjoy holiday cheer and make new friends!
http://hollywoodfarmerskitchen.org/events/event-info?event_id=10797
Finally, if you need some help/guidance in making homemade gifts this
year, the Farmer's Kitchen will be holding an intensive workshop
focused on you making gifts to give away! On Saturday, Dec 17th, come
to the Farmer's Kitchen to make some canned goods and go home with a
dozen (12!) jars of goodness you canned yourself.
http://hollywoodfarmerskitchen.org/events/event-info?event_id=10804
I would also be remiss in noting that we have some fine gifts in the
Farmer's Kitchen as well. Come buy some of our specialty jams,
jellies, preserves, pickles, chutneys, hot sauces, equipment, etc.,
etc., etc., for your gift-giving!
Of course, here is something you can make yourself in time for the holidays:
Date Liqueur
A wonderful, delicious holiday delight. Fantastic on its own or in
cocktails, this liqueur can also be used for some great desserts. Use
it to dip biscotti, turn it into a syrup to pour over ice cream, or
pour it over some fruit cake (seriously, yum).
Don’t forget to save the dates for baking.
10 oz Dates (pitting optional)
10 oz Vodka
Granulated Sugar, Honey or Agave Syrup (optional)
Yield: 1 16-oz jar
1. Place dates in a glass jar. Cover with vodka. Seal jar. Allow to
sit for 2 weeks (or longer).
2. Pour off vodka, press dates in a strainer to remove as much liquid
as possible. Remove pits if not pitted dates. Reserve dates for use in
baking recipes.
3. Add sugar, honey and/or agave syrup to taste. (Optional - date
liqueur is fairly sweet on its own).
4. Strain liquid through a coffee filter for a perfectly clear
finished product. May take 24 hours.
5. Store either at room temperature or in your freezer.
As usual, if you have any questions about canning, pressure canning,
fermentation, dehydration, freezing, pickling,
curing, smoking or brewing, feel free to email me at
ernest.miller @ gmail.com.
Follow the Master Food Preservers of Los Angeles:
The blog:
http://ucanr.org/blogs/MFPLA/index.cfm
The Facebook page:
http://www.facebook.com/mfpla
The twitter hashtag:
#MFPLA
The twitter feed:
@LACountyMFP
Don't forget to sign up for the Farmer's Kitchen newsletter:
http://www.hollywoodfarmerskitchen.org/
And follow our twitter feed:
@HollywoodFK
Thanks,
Ernie