Chrysanthemum Wine Recipes

CHRYSANTHEMUM

Steps:

• In cocktail shaker, stir together absinthe, Benedictine liqueur, and vermouth. Add ice and stir for one minute, then strain into martini glass. Squeeze orange peel over drink, making sure oils fall into glass, then drop peel into drink and serve.

CHRYSANTHEMUM COCKTAIL

Steps:

• Add the vermouth, Benedictine and absinthe to a cocktail shaker filled with ice and shake vigorously. Strain into a chilled martini glass. Squeeze the orange peel into the drink, then run the peel around the rim and use as a garnish. Drink immediately.

SOUR CHERRY & MARZIPAN CHRYSANTHEMUM PASTRY

Steps:

• First, make the dough. Put all the ingredients and a pinch of salt into a stand mixer and mix on low. When it forms a dough, knead for a couple of mins, then cover with a damp cloth. Leave it overnight or at least 8 hrs in a cool place. If you want to speed up the process, knead for about 10 mins until you have a smooth, pliable dough, then cover and leave to rise for 1 hr.
• Put the cherries in a pan with the sloe gin and cherry jam, then bring to a simmer. Leave to cool. Cut the marzipan into 36 thin slices.
• Butter a 24cm pie dish with sloping sides or shallow cake tin. On a lightly floured surface, cut the dough into four sections and very briefly knead each one. Keep the pieces you're not using covered and, one at a time, roll out one piece until it's about 4mm thick. Cut out circles using a 7cm cutter. Save all the off-cuts in case you need to re-roll them. You'll need 30-36 circles.
• Lay a piece of marzipan on each circle of dough and add a small spoonful of cherry mixture. Fold the circles in half, then bring the two points together like a fortune cookie. Arrange them in the tin, around the edges with the points facing in. Make a second, smaller circle, then, finally, fill the centre. Cover with buttered cling film and leave for 1 hr.
• Heat oven to 180C/160C fan/gas 4. Brush the top of the dough with the egg and scatter with the sugar. Bake for 35-40 mins (turn the oven down if the dough browns too much). Cool a little and eat warm. Can be frozen once baked for 2 months. Wrap in foil and reheat from frozen in the oven.