Finally Autumn is upon us, the season we secretly love but obviously pretend its summer. No, its Autumn all the way – cosy jumpers, slippers, scented candles and cathartic afternoons spent in the kitchen pottering around and getting creative.
It’s hard not to be inspired by the colours of Autumn, plus so many incredible ingredients become available and we are craving dark and luscious flavours, rich and warming. Think forest berries, cheeses and Sunday dinner accompaniments.
So, I want to share 3 delicious recipes that I have come across recently that I think you will love!
Gin Blueberry Sour
What you will need:
50ml Gin
25ml Fresh Lemon Juice
12.5ml (ish) Sugar Syrup (I made my own 1:1 simple syrup)
Handful of Blueberries
1 Free Range Egg White (I used a small egg)
Method:
Muddle blueberries, lemon juice and syrup in a cocktail shaker. Add gin and egg white, then dry shake (without any ice). Add ice and shake again! Serve in a cold glass of your choice… enjoy!
Gin Blackberry Jam & Roasted Camembert
What you will need:
150g blackberries (fresh or frozen)
25ml of water
2 tbsp of caster sugar
30ml Gin
Peppercorns
Camembert
A few sprigs of thyme
1 garlic clove, chopped
1 tbsp runny honey
Method:
Easy peasy- Preheat the oven to 180c. Then place the blackberries in a saucepan with the water and sugar. Let the mixture come to the boil and then turn the heat down, add in the gin and bring off the heat to cool. Cut the top layer of wax off the Camembert and bury a little garlic and thyme into the cheese. This will infuse and give flavour. In a separate dish, squeeze your honey and stir in the gin. Take the gin and honey mixture and pour into the camembert. Place the lid back on then add a little more gin and honey, a few time leaves and some crushed pepper. Pop the cheese into the oven until deliciously gooey and soft. Serve with the cooled blackberry jam and some super fresh french bread for dipping. Divine!
Rhubarb Gin Custard
What you will need:
6 Large Free Range Eggs
4 tbsp Caster Sugar
2 tsp Cornflour
500ml Whole Milk
500ml Double Cream
25-50ml Rhubarb Gin or regular gin
This recipe will make enough for 6-8 people.
Method:
Whisk the eggs and sugar together in a bowl until light and smooth. (Add cornflour if you like your custard a little thicker). On a gentle heat, pour the milk and cream into a saucepan. Once steaming (but not boiling) add a little bit to the egg mixture. Whisk this in – it will loosen the mixture. Pour the rest of the egg mixture into the saucepan on a low heat. Stir occasionally for about 5-8 minutes until thickened and silky smooth. Stir in the Rhubarb Gin! Start with around 25ml and add more to your taste. I like to add a little bit at the end when it’s off the heat and just about to pour! Pour over your chosen dessert and enjoy!
So there you have it! Cancel your plans or better yet, get your friends over and enjoy some leisurely time in the kitchen, make yourself a blueberry sour, enjoy some Camembert for nibbles and might I suggest a rhubarb, blackberry and apple crumble to serve up with the custard for dessert? Anyhow, I hope you enjoy these recipes and you have a lovely autumn.
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