Hete Bliksem Or Hot Lightning Recipes

HETE BLIKSEM

Steps:

• For the syrup: In a small saucepan, heat the sugar without stirring until it begins to melt. Stir occasionally until completely melted and a medium caramel color. Carefully stir in butter, cream and molasses. Add salt, juniper berries, nutmeg, mace and cinnamon. Stir until smooth. Remove from heat and steep for 30 minutes, then strain through a fine-meshed strainer. While the syrup is steeping, prepare the poached potatoes.
• For the potatoes: Place the potatoes in a medium saucepan and cover with two inches of water and season heavily with salt. Add garlic, thyme, bay leaves and cayenne pepper. On low heat, poach the potatoes until tender but not bursting, about 25 minutes. Gently strain potatoes and discard garlic, thyme and bay leaves. Set potatoes aside until no longer steaming, then transfer to the refrigerator to cool.
• For the rest: In a large skillet over medium heat, spread out the bacon and cook, stirring occasionally, until crisp and golden brown. Transfer to paper towels to drain and cool.
• In a wok or deep skillet, pour in vegetable oil to fry the potatoes, heat to 350 degrees. Cut the potatoes into 1-inch slices, and dust thoroughly with rice flour. Shake off excess flour, and place potatoes in the oil. Fry until golden brown and crispy, 2 to 3 minutes. Transfer to paper towels to drain.
• In a serving bowl, combine the syrup, bacon and apples. Add the potatoes and toss gently to mix. Season to taste with salt and cayenne. Serve.

HETE BLIKSEM OR HOT LIGHTNING

Steps:

• Peel, core and chop green apples.
• Place green apples in a pan with water and simmer 20 minutes.
• Peel, core and chop green red apples and potatoes.
• Add the red apples and the potatoes.
• Cook an additional 30 minutes.
• Drain then mash all together.
• Add butter, salt and cloves.
• Add milk as needed.

HETE BLIKSEM (HOT LIGHTNING)

Steps:

• 1. For the syrup: In a small saucepan, heat the sugar without stirring until it begins to melt. Stir occasionally until completely melted and a medium caramel color. Carefully stir in butter, cream and molasses. Add salt, juniper berries, nutmeg, mace and cinnamon. Stir until smooth. Remove from heat and steep for 30 minutes, then strain through a fine-meshed strainer. While the syrup is steeping, prepare the poached potatoes. 2. For the potatoes: Place the potatoes in a medium saucepan and cover with two inches of water and season heavily with salt. Add garlic, thyme, bay leaves and cayenne pepper. On low heat, poach the potatoes until tender but not bursting, about 25 minutes. Gently strain potatoes and discard garlic, thyme and bay leaves. Set potatoes aside until no longer steaming, then transfer to the refrigerator to cool. 3. For the rest: In a large skillet over medium heat, spread out the bacon and cook, stirring occasionally, until crisp and golden brown. Transfer to paper towels to drain and cool. 4. In a wok or deep skillet, pour in vegetable oil to fry the potatoes, heat to 350 degrees. Cut the potatoes into 1-inch slices, and dust thoroughly with rice flour. Shake off excess flour, and place potatoes in the oil. Fry until golden brown and crispy, 2 to 3 minutes. Transfer to paper towels to drain. 5. In a serving bowl, combine the syrup, bacon and apples. Add the potatoes and toss gently to mix. Season to taste with salt and cayenne. Serve.

GREEK LIGHTNING

Steps:

• Pour into mixing cup with 2 or 3 ice cubes, and chill to make shooter.
• Strain into shot glass or test tube.