Further to the courgette insurgency, I discovered these two giants hiding under a leaf the other day. Given that we’re starting to get rather tired of courgette (except some great pickled ones… nom nom!) there was no way I was going to persuade, cajole or otherwise force my OH to eat marrow be it stuffed, roasted or soup. Enter please the bizarre-sounding recipe for marrow rum via The Cottage Smallholder. Never one to turn down a recipe for homemade booze, especially one that involves a trip to a brewing supplier and a pair of tights, I knew I had to give this a go. (Oh, and just to clarify, I didn’t use the tights for looting the brewing shop!) Don’t be put off by the necessity of a brewing supplier, you can order what you need over the internet or even make your own and, from what I understand, you can get away with using plain old baking yeast which has always worked well in my elderflower champagne.
Marrow rum is a year-long recipe, it will spend most of its time hanging out in the airing cupboard fermenting all that sugar into a hopefully potent tipple. I will try to give updates on its progress but the results won’t be drinkable until summer 2012. For the moment all I have is the distinctly odd sight of two marrows, one in each leg of the pair of tights, hanging up in the spare room. Fingers crossed, if it turns out well we can toast the London Olympics with a homemade tipple!
The initial phase of the recipe is more DIY than cooking; hacking off the tops of the marrows and hollowing them out can be a messy task! Try using a carving fork to loosen the seeds before rinsing them out with a little water. I’m pretty sure by the time I’d rammed half a kilo of sugar inside the marrows they felt well and truly violated! Have a tall jug or vase nearby to stand them in while you work and keep some duct tape handy to secure the tops and seal in the juices.
Tune in next month for phase two of the marrow rum experiment: fermentation!
- 1 large marrow
- juice of 1 orange
- 1tsp brewing yeast
- brown sugar (I used about 500g per marrow)
Cut the top off the marrow about 5cm from the stalk and set aside.
Using whatever means necessary hollow out the marrow and remove all he seeds. Take care not the pierce the skin.
Squeeze the orange juice into a small jug and sprinkle over the yeast. Leave for a few minutes to activate.
Place a wide-necked funnel in the top of the marrow and fill with the sugar and juice. Use the handle of a wooden spoon to ensure the sugar is packed solid.
Put the ‘lid’ back on a secure with tape. Put the marrow in a muslin bag, old pillow case or clean pair of tights and hang over a large jug or bowl in a warm place for about a month.
Pour off any collected liquid into a bottle. Over the course of the month the sugar will dissolve and the marrow flesh will liquefy and start to ferment. When the liquid is ready to collect the skin will be the only thing holding it in so take care! To prepare for phase two (fermentation) you’ll need a demijohn or large bottle fitted with a pressure release seal.