A Southern Life

It is that time of year. Time to bring in some of the branches from your forsythia and quince branches and force them to bloom inside!

I love the early Spring when the first blooms begin and bringing in a few branches to get an early start just gets the fun started sooner.

The quince and forsythia are fabulous for some January color:

So, how do you force these pretties to bloom a little early?

On a day when the temperature is above freezing, cut a few branches from your forsythia or quince.  Bring the branches inside and put them in water.

Remove a branch from the water and re-cut the end. Pound the end of the branch with a hammer so that it will be able to get enough water.  Place the branch in a vase with water. Repeat this for each branch.

Change the water every couple of days for lasting color. In about two weeks you will begin to see the buds about to burst on the branches. Before long the shrubs branches will be blooming and there will be beautiful spring color in your home. The forced branches should last several weeks inside for your enjoyment.

That is all there is to it. A wonderful glimpse of Spring in the middle of Winter! Need some more pink?

Today’s Lagniappe: Quince Liqueur

Quince is a late Fall, early Winter fruit. This recipe is from the French Farmhouse Cookbook

2 large quinces
1 cup sugar
2 cups vodka

1. Cut the quinces lengthwise in quarters, then mince or grate them (skins and seeds included) in a food processor. Place them in a jar with at least a 2 ½-quart capacity-you need room for shaking. Add the vodka, then the sugar, and shake vigorously. Keep the jar in a cool, shadowed place.

2. Shake the contents of the jar every other day for 10 days, then when you think of it after that, about once a week for at least 4 additional weeks. Strain the eau-de-vie through a sieve lined with a double thickness of dampened cheesecloth, into a sterilized bottle. Seal with a cork.

3. The ratafia de coings will keep indefinitely. A sediment will form on the bottom of the bottle over time. Don’t be concerned, just pour carefully so it doesn’t cloud the individual glasses of eau-de-vie.

About 3 ½ cups

A note: Work quickly to get the grated quince in the vodka, as the flesh turns brown very fast!

Tags: Southern Seasons

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