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LIQUOR QUIK™ HIGH ALCOHOL SUPERYEAST™ X-PRESS Makes 6.5 gallons of up to 20% alcohol base in 7 days. If you’re serious about making your own vodka next, I recommend that you start with sugar, not potatoes, for your first try. I have planted three quince trees in our Cedar Cottage garden food forest so in a couple of years, hopefully there will be quince to pick right off the trees. Thanks for the inspiration to try and make my own infused liquor – I didn’t know it was so simple to infuse vodka!
I agree to Shutterstock's Website Terms, Privacy Policy, Licensing Terms and to receive emails that I can opt out of at any time. All plans come as a Standard license, and can be upgraded to an Enhanced license at any time. Restaurant Food & Beverage Inventory Spreadsheet for ExcelOne of a series of pre-configured and customizeable Microsoft Excel spreadsheets authored by a leading restaurant accounting consultant. This is one of a series of pre-configured and customizeable Microsoft Excel spreadsheets authored by a leading restaurant accounting consultant. Counting and calculating your end-of-month food and beverage inventory is made as easy as can be with this spreadsheet.

This spreadsheet comes with detailed instructions that tell you where to input your information. A pome fruit related to the pear and apple, quince has been imbued with some pretty weighty symbolism throughout the ages (many historians believe that it was a quince—not an apple—that tempted Eve in the Garden).
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Once you have downloaded your image, you have life-long rights to use it under the terms of the license purchased. Enter your restaurant's product list and unit prices in the inventory template, and thereafter, the form does all the math for you with totals by category. I was in my late 20s before I first encountered the fruit (in jam form, at a B&B in the Loire Valley), and despite this late introduction, I have probably eaten more quince than most North Americans. I find a quince sliced into an apple pie or introduced into applesauce enhances the flavour of both.
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I’ve made quince jam, quince jelly, quince paste (terrific with manchego), and now quince liquor.
In the past I’ve been bothered by wassted alcohol left in the fruit, but this year I covered the boozy bits with simple syrup and let sit for a week.
Banana, lemon or coconut trees are often planted with the cocoa bean trees to protect them.
Well, don;t you know that concentration of alcohol in the fruit migrated to the syrup and voila, a second soak liqueur was produced that was still very fruity albeit lower in alcohol (about 25 percent whereas the first soak is around 45-50 %). The trees are similar in size and shape to an English apple tree. When the tree is a few years old, it starts to produce melon-shaped pods which contain 20 to 50 cocoa beans each.
This turns the white bean dark brown and gives it its chocolate taste. When dry they are shipped to factories where they are cleaned, roasted and shelled. Some of this liquor is hardened into moulds to form bitter baking chocolate, but most is pressed to extract the fat.

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