Day: December 19, 2015

1/4 c. Whole Coffee Beans, Smashed (preferably dark, espresso roast)
1/2 vanilla bean, split
1 tbsp dark brown sugar (packed)
1 1/4 c. Bourbon

First we took the coffee beans and placed them in two plastic bags. We took a metal muddler and smashed the beans until they were gently crushed.

Place all ingredients in a small canning jar, and set the jar in a dark, cool location. Every few days, shake the jar lightly.

Infuse for about 3 weeks, or until this reaches your desired taste.

Strain and filter through cheesecloth, jelly bag (if desired) and finally coffee filters.

This coffee liqueur is so rich and delicious. You can taste all the nuances of the bourbon, and the espresso roast coffee gives it such a good flavor.

We are also going to try this same recipe with brandy. This is a “must try”! If you love coffee, you need to make this.

2 tbsp rapeseed oil
1 onion , finely chopped
1 stick celery, sliced
1 leek, sliced
1 medium potato, diced
1 knob butter
1l homemade chicken or vegetable stock
1 head broccoli, roughly chopped
140g Stilton, or other blue cheese, crumbled

Heat the oil in a large saucepan and then add the onions. Cook on a medium heat until soft. Add a splash of water if the onions start to catch.

Add the celery, leek, potato and a knob of butter. Stir until melted, then cover with a lid. Allow to sweat for 5 minutes. Remove the lid.

Pour in the stock and add any chunky bits of broccoli stalk. Cook for 10 – 15 minutes until all the vegetables are soft.

Add the rest of the broccoli and cook for a further 5 minutes. Carefully transfer to a blender and blitz until smooth. Stir in the stilton, allowing a few lumps to remain. Season with black pepper and serve.