Friday, June 24, 2011

Firewater Friday . . . Mommy Dearest!

Do you know what’s really cool?  I’ve met Joan Crawford  . . .  and have my picture taken with  . . . um . . . her.  (S)he’s even my friend on Facebook!  No really!    Yeah, I know Joan Crawford died when I was nothing but a wee snip of a girl in pigtails . . . I’m talking about the other Joan Crawford.  What?  You don’t know who I’m talking about?  Why (s)he’s almost famous!

Alright . . . now I know you want to know what in the heck I’m rambling on about. 

Bingomania . . . yep . . . bingo. 

Heh, now I’ll bet you’re really confused.

To the uninitiated, Joan Crawford is a character of the Connecticut Gay Men’s Chorus and she hosts Bingomania once a month.  It’s laugh riot.  The turnout for these bingo evens is amazing . . . the doors open at 6:00 PM and there is a line around the corner by 5:30.  It’s so much more than bingo.  There are jokes, contests and so much more.  Each month there is a different theme and bingo-ees are encouraged to dress up for the theme . . . Joan and her cast & crew do and they play it up to the hilt.  Like I said . . . it’s hilarious.

I can’t seem to drag hubby to one but that’s his problem . . . he’s totally missing out!


Homemade Kahlua From Coffee Beans

1/2 Lb. Dark Roast Coffee Beans
4 Cups Distilled Water
3-Quart Saucepan
2 Cups Brown Sugar
Dash Salt
Dash White Pepper
Dash Cinnamon
4 Oz. Unsweetened Chocolate
2 Vanilla Beans
1 Pint Vodka
1 Pint Brandy

Divide the coffee beans into two equal portions. Use the coffee grinder to grind half the beans very fine.

Place a coffee filter in the basket of the coffeemaker and add half of the ground coffee beans. Pour in 2 cups of water and let it drip through the grounds.

Pour this strong coffee into the saucepan. Repeat with a fresh coffee filter, the other half of the ground coffee beans and the remaining 2 cups of water. Add this coffee to the saucepan---this is the base for your homemade Kahlua.

Add the brown sugar, salt, pepper and cinnamon, and the remaining whole coffee beans to the saucepan. Stir gently over medium heat until the sugar is dissolved. 

Pour the mixture, with the whole coffee beans, into the two glass quart canning jars, dividing it evenly.

Melt the chocolate in a saucepan or microwave oven. Using a rubber spatula, pour half of the chocolate into each canning jar with the coffee.

Slice each vanilla bean diagonally into three pieces and divide the pieces between the two canning jars. Add the vodka and brandy in equal measure to the jars, pouring slowly until the jars are filled to within 1/8 inch of the top---you may not need the full two pints of liquor.

Seal the jars tightly and set them in a cupboard where it's dark and cool. Shake the homemade Kahlua jars gently each day for a month.  For extra flavor, let the Kahlua age for another month.
Strain through cheesecloth or a fine mesh strainer into a clean vessel. Use like you would Kahlua or any other coffee liquor.

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