Thunder of zeus

Yield: 1 Batch

Ingredients:

1 qt Very good brandy
2 tb Whole coriander seed
1 tb Whole cumin seed
6 Whole cloves
1 2" piece cinnamon stick
2 c Sugar
2 c ;Water
1/2 Vanilla bean; split
1 Bottle very good dry white

Instructions:

-wine Carefully warm the brandy to 115 F. Bruise the seeds and spices and add them to the warm liquid. Pour the brandy into a bottle and seal it; store in a cool dark place to age for at least one month. Dissolve the sugar in the water and add the vanilla bean. Combine with the aged brandy mixture add the white wine bottle it and let the entire mixture age another month. Strain the liquid and pour it into bottles. Seal them and store in a cool dark place. Hill and Barclay write: "This is our adaptation of a recipe that first appeared in _Herbally Yours_ a cookbook published by the Southern California Unit of The Herb Society of America. We use it with meats poultry sauces fruit desserts and as an aperitif." From Madalene Hill and Gwen Barclay's "Vanilla: From an Orchid Comes a Bean with a Rich Versatile Flavor..." article. "The Herb Companion Dec. 1995/Jan. 1996, Vol. 8, No. 2. Pg. 42. Electronic

format by Cathy Harned. Submitted By CCH@SALATA.COM (CATHY HARNED) On

26 DEC 95 175200 -0800

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MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: THURGAU POTATO SOUP (THURGAU)

Categories: Soups, Vegetables, Swiss

Yield: 5 Servings

5 c Beef stock

1/3 lb Potatoes; raw, grated

1/4 lb White cabbage; julienned

3/4 oz Lard

Salt

Pepper

Nutmeg

Parsley; chopped

Chives; chopped

Marjoram; chopped

1 oz Celery; thinly sliced

2 oz Onions; chopped

3 1/2 oz Lardoons of bacon

Boil the stock, then add the potatoes, cabbage, marjoram and celery.

Season and cook for 45 minutes.

Sweat the lardons" and the onions separately in the lard and add to the soup. Garnish with chopped parsley and chives. Culinary Art and Traditions of Switzerland Pro Gastronomia 1992