I'm now back home after a busy summer, making sure all of our visitors had an enjoyable holiday in our gites So now I can get my life back to normal, what ever normal is.
When we moved here to France which is now 23 yrs ago, our English friends asked what will you do with yourselves when you get to retirement age? That's another thing, what is retirement age? I used to think it was when you reached 60 and stopped working, and you where automatically slotted into the category of being too old to do most things. Well I've well past that age & everyday we are doing things I had never dreamt I would be doing.
This summer I had the chance to experience making Vin de Noix, which is an aperitif in the Dordogne region of France, which is well known for it's Walnut trees.
While I was holidaying at my daughters her 'Belle Mere' (mother in law) was also visiting, so we spent a very pleasant time together and picked some walnuts from the trees in my daughters garden, then she showed me how to make Vin de Noix. This is her old recipe which was passed down from her grand mother, which I will translate for you. There are lots of variations of making Vin de Noix, but I like the idea of using an old traditional method.
Maybe next year if you get the chance to find some walnuts at a market or be fortunate enough to have a walnut tree of your own, harvest them while they are still green, which is very important! you might like to try my now cherished French recipe.
Recipe for Vin de Noix
3 litres of GOOD red wine.
1 Litre l'eau de Vie (alcohol des prune 45 deg )
20 Green walnuts
750 gr. sugar
Method
Chop the green walnuts into small pieces & put into a wide necked glass container. If you can find an old flagon or demi /john similar to the one shown in the photos which we used, all the better. add the alcohol and leave for 1 week. Then add the red wine and leave to macerate for 45 days. Now add the sugar and give it a swirl from time to time to make sure all the sugar is completely dissolved. Pass the liquid through a filter taste & if necessary add more sugar to your required taste. Leave in a dark place, the longer you can leave it the better the taste.
Just a tip. use gloves when cutting the walnuts as the tanning will stain your hands. or do as shown in the pics. put plastic bags over your hands in true French country style, also do not use a wooden chopping board as it will be no use after.
The walnuts are usually ready at the end of June around Saint Jean’s feast day 24th June which is the correct time, specified by French tradition. Important thing about this recipe is unripe walnuts, still in the green outer casing and feel soft when pierced with a pin. If you're reading this in the autumn, you're too late to make it this year. But you’ll know how to make it for next year. Bon chance.
Chopping the walnuts.
Vin De noix
Good health, Cheers, a la votre.
A bientot
Barbara Lilian
