Olran always used the freshest raw ingredients. He also had a few ‘Special’ ingredients that he prepared himself.

INGREDIENT NOTES:

• ALL Airthurian Ingredients have been converted to their closest Earth equivalent
• Butter: salt-free, fresh real butter – no substitute
• Rum: top quality, imported island dark (suggestion: Bacardi Oakheart)
• Spiced Rum: Rum flavored and aged with cinnamon, cloves, pepper corns and ginger (suggestion: Captain Morgan)
• Bourbon: a barrel-aged distilled whisky made primarily from corn (suggestion: Jim Beam Devil’s Cut)
• Flour: top quality, fresh wheat flour (suggestion: King Arthur General Purpose Flour)

 

Boiled Cider

Pour 1-gallon fresh, unfiltered, un-processed, pure apple cider into a large pot. Boil slowly over several hours until mixture reduces to approx. 1 pint. Pour into a 1-pint glass bottle and seal tightly.

Ghee

Melt 2 pound of fresh, unsalted butter in a large skillet. Continue heating slowly until steam stops, water is evaporated, and a golden liquid is under the white foam. Strain through cheese cloth. Pour into a 1-pint wide mouth glass jar and seal tightly.

Bacon Lard

Strain the drippings from several pounds of hickory smoked bacon into a 1-pint wide mouth glass jar, allow to cool and solidify then seal tightly.

Vanilla Extract

Split 5 fresh, Madagascar Vanilla Beans and place into a 1-pint glass jar. Cover with bourbon. Age at least 6 months prior to use.

Rummed Raisins

Pour 1 cup fresh, dry raisins into a sealable container. Cover by at least ½ inch dark Rum. Age in refrigerator at least 24 hours but not more than 1 week.

Ginger syrup

Peel and dice 1 large hand of fresh ginger. Put into a medium saucepan. Cover with 2 quarts of water. Boil slowly until water is reduced to 1 pint and ginger is very soft. Mash ginger and strain into a 1-pint glass jar. Seal tightly.

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