Saw this recipe on another board :o - thought it looked interesting
[font=Verdana]let your courgettes grow ...and then make marrow rum! I was amazed to hear about this recipe from a
friend. It should be interesting to see how much 'rum' can be optained from
the 6-kilo marrow i harvested yesterday.
Marrow Rum Recipe (with thanks to www.j-paine.org/recipes.html)
Ingredients: Large marrow, Demerara sugar, Ginger, Pair ladies' nylon
stockings
Slice the top off the marrow and scoop out the seeds, but leave as much of
the flesh as possible, and don't puncture the skin. The seeds are attached
to the inside of the marrow with little strings: one way to detach obstinate
seeds is to fill the marrow with water and shake well. Fit a stocking onto
the marrow, and pack the marrow tightly with Demerara sugar. Stand upright
in a large vase or similar and leave for a day. Osmosis will draw fluid from
the marrow into the sugar, dissolving some and leaving a gap below the end
of the marrow. Add a teaspoon of ginger (finely chopped fresh ginger root if
available, otherwise dried ginger) and pack more sugar on top. Replace the
marrow upright in the pot, and cover to ensure nothing can fall into the pot
or the end of the marrow. Pulling the second stocking down over the top of
the marrow and pot is a good way to do this. Leave in a cool dark place for
at least two weeks, and if possible, four. Inspect at intervals.
The idea is that the sugar ferments, generating an alcoholic liquor which
gradually eats its way through the bottom of the marrow and collects in the
pot. It takes three or four weeks to reach full strength, during which time
the marrow becomes very floppy. The stocking filters the liquor and also
provides much-needed surgical support. I have tried this recipe three times,
twice with marrows and once with a Turk's Head Turban gourd, also from Elder
Stubbs. One week's fermentation gives a liquor which has a pleasant taste
but is not very strong - after three weeks, it has a noticeable punch. The
ginger adds pungency to counteract the blandness of the marrow, giving the
rum a pleasant warmth.[/font]
Sounds interesting, but I have never made wine before so what do others think...?
Debs
sounds about right but the rum has to be bottled and kept for 6 months before drinking - so i have heard.
jus made some marrow rum but marrow was soo big so couldn't get to the bottom to get out the seeds..
we'll see.. hope it not as disastrous as my marrow chutney :'(
jus filtered the cherry wine and that is good.. mm mm
Well, shall see what the marrow rum turns out like...
Have just filled a marrow with demerara sugar and placed into
cut off tights.
Debs
its only been a few days and theres liquid coming out of the marrow
jus picked it up.. v soft and jammed in jug... spilt it messing about.. v sticky.. :P
Well, here's mine. There's not enough to get a decent sized ship's company merry but it's a start.The only question now is.............dare I drink some?
(http://i2.photobucket.com/albums/y21/meatpaste/MarrowRum.jpg)
tried marrow rum in this way 4 days ago,all went to plan until day 3 wen i checked it and found a huge mould growth all ova the tights and liquid whitch had seapt out :-X that attempt has ended up in the bin,,will stik to fried spicey marrow i think... :P
Go on petemason,
...and report back if you live to tell the tale ;D
Q: How long before it got to this stage?
Debs
No reports back yet, does that mean that the marrow rum has won?
just bottled mine.. nearly a wine bottle full
there was about two cm's yesterday then when i looked at it today the marrow had slid in the jug and full to brim of juice...
not tasted mine yet.... its in the kitchen now looking at me.. but i think i'll settle for a glass of rose' ;D
its only been about a week but it was a beast of a marrow
Quote from: Viks on September 24, 2005, 10:51:40
No reports back yet, does that mean that the marrow rum has won?
Well it has for the moment! It's really, really sweet and although it smells like alcohol it doesn't really taste like it.
Do you think it will improve with age???
i tried the recipe from wattapain some years ago,it becomes very potent if left to ferment for about 6 weeks.
threw mine away became mouldy...
think this was because it filtered through the marrow to quickly....
won't be trying it again.. oh no :-X
same here sammyd.
what a waste of demerara sugar...
debs
and my fave fishnets 8)