I would not be surprised if European cooks use more traditional methods as well, like building an egg raft to collect the gunk on top and clarify. The bits that cloud the stock adhere to and are trapped by the egg white and egg shell raft.
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a couple recipes for clear soup
I’m not so careful about making clear stock, and that soup doesn’t care if my stock is clear. That delicious soup is an ideal use for turkey stock in my book.
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I made it again today, with orzo. lol
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I got tagged in to host again this year due to my brother in law’s crazy work schedule. He will still do a good amount of sides - mashed and sweet potatoes and his green bean casserole (maybe I’ll sweet talk him into his incredible smoked bacon mac and cheese too…) - and my parents will bring rolls, corn pudding, cranberry sauce, and a bakery dessert TBD. Here at our house, we will manage the turkey (keeping mind that our convection oven cooked the 16+ lb turkey in record time last year), gravy, stuffing, a batched cocktail (last year I did cosmos, but I’m feeling something bourbon-y this year), and probably a pumpkin cheesecake made by my husband. We usually do two types of stuffing - an elevated Stovetop style and cornbread - but I may eliminate the cornbread one. (As I’m typing this I’m imagining the horror on my sister’s face if there’s only one type of stuffing so I may eat my words on this, lol.) My daughter is really excited we are hosting and going all out with decor, and I’m hoping I can put her to work a bit this year in the kitchen. I’m grateful that I have the day before off - years ago at my old job I didn’t and it made hosting much harder.
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Ha! I shared that article with a friend who works there..
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A maple old fashioned is a nice autumnal option.
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This sounds perfect!!! I made maple spiced roasted walnuts this weekend and that maple flavor was so perfectly autumnal. I love the idea of the bourbon with it… Thank you!!
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The bourbon, maple, and orange all work really well together.
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I’m going to play around with batching it so I can have a pitcher ready.
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This might get you started.
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Have you ever tried nocino? It’s very rich and delicious and you could use it instead of simple syrup in your old fashioneds to complete this picture.
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If you like that note, try Provisions, a new release from Milam and Green.
I can’t remember who makes a maple bourbon, but I remember picking some up in Montreal duty free a couple of years ago specifically to make maple old fashioneds, and they were delicious!
A similar idea is a burnt sugar old fashioned, which has been on my mind after someone posted a menu with a burnt sugar margarita on it.
A few years ago, I made a ginger shrub and a ginger syrup, and they were excellent in old fashioneds and dark rum drinks.
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my cousin has been experimenting with a homemade Pumpkin Spice Syrup for cocktails.
……
this looks interesting
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Would you try a pumpkin Lassi?
- yay
- nay
- maybe
0
voters
Dear lord NO
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Not bourbon but whiskey. You can get Sortilege at most liquour stores in Quebec and Ontario. (It’s maple flavoured whiskey.)
@Saregama it’s too late to edit - I should have ended the sentence with a question mark or asked you if that’s what you bought. Just in case it sounds like I’m telling you that’s what you bought 
Being in New England I see various maple bourbons from Vermont and New Hampshire. Sapling is, I believe, a fairly widely distributed one. But I suspect it’s just bourbon with some maple flavoring thrown in. IMO using normal bourbon and some “robust taste” maple syrup instead of simple syrup, is probably a better option. (Aside: I miss the old grading system!)
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