Glibertarians.com 2019 Archive

Category: Recipes

  • Bacon Booze, an Old-Fashioned, and a Gift Suggestion

    Bacon-Infused Booze.

    Its been too long since I brought the benighted masses a new cocktail recipe.  Given the number of enthusiastic carnivores here (sorry, Old Man and SP, this one won’t work for you), I thought Bacon-Infused Booze would be of interest.  You can also do this with rye, bourbon or other whiskies, or even theoretically Scotch, I suppose.  Since infusing your booze with bacon adds a smoky flavor, I can’t see it being very good with clear liquors, rum, or others that aren’t already smoke-friendly, but who knows?  Scotch typically already has plenty of smoke, so I can’t see infusing bacon into Scotch really adding much, but I haven’t tried it.

    Technically, infusing bacon into your booze is “fat-washing”, and it is dead easy.  You will need bacon, booze, a container, and a freezer. Based on my experience, the smokier the bacon, the better.  Because of the (very) wide variation in bacon, the proportions are also variable. You may have to make multiple batches to land on the right recipe for you.  Darn it.

    (1)        Pour your booze into a container (we’re using home barrel-aged Bulleit rye).  We’ve been doing half a fifth (call it 13 ounces) at a time as we experiment, so a pint mason jar works just fine.  The wider the mouth, the better, so a tupperware container is also a good choice.

    (2)        Cook the bacon.  I find cooking it to quite crispy in a frying pan works a little better in terms of flavor getting transferred to the booze.  Keep the cooked bacon, as it makes a dandy garnish.  I’ve had candied bacon as a garnish in fancier bars, so if that’s your bag, go for it.

    (3)        Measure ½ – 1 ounce of warm bacon grease for 13 ounces of booze, and pour into your booze.  Stir or whisk vigorously to break up and distribute the grease.

    (4)        Place in freezer, and leave for at least 12 hours.  I don’t think there’s any benefit to leaving it more than 24 hours.  The bacon grease will congeal into a nice, hard mass.

    (5)        Remove as much of the fat as you can with a slotted spoon or similar.  This is where the wide-mouthed container comes in handy.  Pour the booze through cheesecloth or a coffee filter to get out rest out.  Do this while the booze is still ice-cold so the filter catches the hard fat bits.  The end result should not have any slick of fat left on the top, or at worst a very minimal amount.

    Don’t expect a pronounced bacon flavor, but you should get some smoke and flavor, and a definite smoother/richer feel.

    An Old-Fashioned.

    Now you’ve got your Bacon Booze.  But you don’t have a cocktail yet.  May I suggest an Old-Fashioned?  Mrs. Dean’s current go-to Old Fashioned is as follows:

    3 oz. Bacon Booze.

    1/3 oz Maple Syrup (I’m liking the darker Grade B, which has more maple flavor).  As ever, adjust the proportions to your taste.

    6 dashes Angostura bitters.

    3 dashes Peychaud bitters.

    3 dashes Fee Bros. Aztec Chocolate bitters.

    Shake over ice (remember, a proper shake is 10 – 15 seconds), pour over rocks.  Or straight up.  Your call.  Garnish with bacon.  Or not.  But if not, why not?

    The bacony booze and maple syrup are a natural.  The bitters combo, which I got from a bartender, blends very nicely and add real depth to a drink which is already pretty damn interesting.  Of course, you can use whatever your preference for bitters is.

    The Gift of Ice.

    Because it’s the holidays, one’s mind naturally turns to gifts (either given or received).  Top-tier cocktailing requires top-tier ice, and I believe I have located the best home ice maker on offer.  Its pricey, but it makes glass-clear ice in a number of shapes.  We have the Wintersmiths Phantom Ice Maker.  They make a couple of smaller ones, as well, and a number of different molds for different shapes of ice.  We have the molds for large spheres (ideal for rocks glasses) and Collins “spears” (long rectangular ice “cubes”, good for tall cold ones).  They also have large cubes, and small cubes and spheres (not in stock at the moment).

    Downsides:

    • Cost (not your problem if you can convince somebody to stuff your stocking with it).
    • Size:  It takes some room in the freezer, no question.
    • Time:  24 hours for a batch of ice.

    Upsides:  Perfectly clear ice, that melts slower, dilutes your drink less, and looks uber-classy.

  • 3rd Annual Glib Community Thanksgiving Recipe Post!

    [et_pb_section fb_built=”1″ _builder_version=”3.22″][et_pb_row _builder_version=”3.25″ background_size=”initial” background_position=”top_left” background_repeat=”repeat”][et_pb_column type=”4_4″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_text admin_label=”Intro text” _builder_version=”4.0.5″]

    A note about the format for this post: I’ve added the recipes accordion style to avoid having multiple tabs open and to prevent having to scroll for miles to see them all. When you click on the + on the right side of an item, the previous item you were looking at will close. Depending on the speed of your connection, it may take a second for your browser to bring the new item to the top of the screen. Note that the recipes are now organized by category. Each category’s accordion functions only for that section.

    Each item has a print button. You may save or print the recipe as a pdf, or just simply make it easier to have the one you want open on your mobile device without all the rest of the page clutter.

    I’ve included the recipes from last year’s post, but not a couple items from 2017 that were narratives. You can read that post here.

    Enjoy these Thanksgiving recipes contributed by your fellow Glibs!

    Happy Thanksgiving!
    ~ SP

    [/et_pb_text][et_pb_text admin_label=”Beverages” _builder_version=”4.0.5″ text_orientation=”center”]

    BEVERAGES

    [/et_pb_text][et_pb_accordion disabled_on=”off|off|off” admin_label=”beverage accordion” module_class=”my_accordian” _builder_version=”4.0.5″][et_pb_accordion_item open=”on” _builder_version=”4.0.5″ overflow-x=”hidden” overflow-y=”hidden” overflow-x_tablet=”” overflow-x_phone=”” overflow-x_last_edited=”on|phone” custom_css_open_toggle=”display: none” custom_css_toggle_title=”display: none” custom_css_toggle_icon=”display: none” custom_css_toggle_content=”display: none” custom_css_toggle=”display: none”][/et_pb_accordion_item][et_pb_accordion_item title=”A note on Thanksgiving wine pairings by Spudalicious” _builder_version=”4.0.5″ open=”off”]

    print as pdf

     

    I’m going to go through what I consider to be decent wine pairings for the traditional Thanksgiving meal.

    We’re talking turkey, stuffing, mashed potatoes, a boatload of gravy, cranberry sauce and the token side dishes that only Aunt Martha eats.

    This is a high salt, high fat, carb rich environment. It can also be a wine killer. And turkey really doesn’t pair well with heavy wines. My overall suggestion is that you want a wine that can cut through all of that. Meaning, leave your high dollar Cabernets and your big, blousy, oak filled Chardonnays in the cellar. All they will do is add to the heaviness of the meal.

    White wines

    Light, crisp, aromatic, those are all descriptions to look for in a white wine pairing. One of my favorites is a dry Gewurztraminer. I’m not talking about the majority of the wines available that have too much residual sugar, I’m talking about a lighter in body, fruity, spicy dry white. A producer I would point to is Navarro Vineyards.

    Another white that would fit the bill is a dry Riesling. DRY people, DRY. Navarro also fits the bill quite well here. You could also go German and look for a Riesling in the Kabinett, or maybe the Spatlese category. It will depend on the producer.

    Sauvignon Blanc is also a good choice. Just keep an eye on the alcohol level. Some of the New Zealand brands would fit well, just don’t go too crisp and dry. You want to cut through the richness of the meal, not hack it to bits with a machete.

    If you insist on Chardonnay, go with one of the many unoaked versions now on the market. They are crisper and still maintain the Chardonnay flavor profile. Two to choose from would be Joel Gott and Mer et Soleil Silver Label. These are both in the $15-20 range.

    Rosé

    Avoid domestic producers. Almost all of them have too much residual sugar. Look to Rosés from the south of France, such as Provence, or Italy. They are dry and crisp and would be a good foil to the meal.

    Red wines

    As I mentioned earlier, avoid the Cabernet. Save it for Christmas Eve prime rib.

    Georges Debouf is a marketing genius. Around this time of year, Beaujolais Noeveau is released. It’s a young, fresh light red from France made from the Gamay grape. It goes well with heavy dishes. Traditional Beaujolais would also work well. Fruity and not too heavy.

    Pinot Noir. Love, love, love a good Pinot for Thanksgiving. This is my go to. Go with what you like but given what’s happened with the alcohol levels in Pinot Noir, I would avoid anything much above 14% and most preferably, below. Oregon Pinot would be a good choice here.

    Domestic Syrah these days are pretty much a variation on Pinot in structure. Stay away from the big alcohol versions and you should do okay. Sierra Foothills and some of the choices from Washington State should be just fine. As much as I would love to tell you to go with a Cote Rotie from France, I just don’t think this is the place for it.

    One big red that I have found does seem to work well on Thanksgiving is Zinfandel. Avoid the monsters over 15% alcohol and try and find something a little more balanced. Sierra Foothills is again a place to look to to fit the bill.

    What about the pumpkin pie?

    This is where the sticky white wines go. As long as your pie isn’t too sweet, this is the time to pour small glasses of late harvest Gewürztraminer, Riesling, Muscat, or a Sauternes. Again, go with a small pour. It’s the end of the meal and a few sips will be plenty to cap off the event.

    The other alternative to the above suggestions?

    Drink whatever you want. Box, jug, homemade, whatever. If it you like it and it makes you happy, go with it. It is, after all, Thanksgiving. A time to enjoy friends and family, and reflect on just how good we’ve got it compared to those poor saps who didn’t hit the lottery and get to be an American.

    [/et_pb_accordion_item][et_pb_accordion_item title=”DblEagle’s Aged Eggnog” _builder_version=”3.17.6″ open=”off”]

    DblEagle's Aged Eggnog

    • Dozen egg yolks (reserve the whites for something else)
    • 1 lb sugar
    • 1 pint half and half
    • 1 pint heavy cream
    • 1 pint whole milk
    • 1 cup rum
    • 1 cup cognac
    • 1 cup bourbon
    • 1 teaspoon nutmeg ( freshly grated is best)
    • 1/4 teaspoon (kosher) salt
    1. Beat egg yolks, sugar and nutmeg until falls off a whisk in a smooth ribbon
    2. Combine the dairy, booze and salt in different container
    3. Slowly beat the booze mixture into the egg mixture
    4. Store in glass container(s) for 2 weeks to 2 months* in refrigerator
    5. Serve in glasses with nutmeg (fresh is best) garnish

    * You can drink immediately (and I have) but the aging time enables the tastes to smoothly combine


    [/et_pb_accordion_item][et_pb_accordion_item title=”Autumnal Cocktail from RC Dean” _builder_version=”3.17.6″ open=”off”]

    Autumnal Cocktail from RC Dean

    Not sure what the name of this one is, but the maple syrup makes it very autumnal.

    • 3 oz. Rye or bourbon (- I prefer rye for just about any cocktail)
    • 3/4 oz. Orange Juice
    • 1/3 oz. Lemon Juice
    • 3/4 oz Dark Maple Syrup
    • 4-6 dashes bitters (Angostura works, but I also like Woodford Reserve Bourbon Barrel)
    • Seltzer couple ounces
    • Orange garnish (optional)
    1. I originally saw this “stirred, not shaken”. In my experience, you may not get the maple syrup to fully dissolve by stirring, so I prefer to make this one in my trusty shaker (also, drinks with citrus are classically shaken). The RC Dean method is to put everything but the seltzer and garnish in a shaker, pour over ice, top with seltzer and garnish.
    2. Protip: if you add the seltzer to the shaker, you will get a spectacular mess, so don’t do that.


    [/et_pb_accordion_item][/et_pb_accordion][et_pb_text admin_label=”APPS AND BREADS” _builder_version=”4.0.5″ text_orientation=”center”]

    APPETIZERS & BREADS

    [/et_pb_text][et_pb_accordion admin_label=”appetizers and breads accordion” module_class=”my_accordian” _builder_version=”4.0.5″][et_pb_accordion_item open=”on” _builder_version=”4.0.5″ custom_css_open_toggle=”display: none” custom_css_toggle_title=”display: none” custom_css_toggle_icon=”display: none” custom_css_toggle_content=”display: none” custom_css_toggle=”display: none”][/et_pb_accordion_item][et_pb_accordion_item title=”Artichoke Dip by jesse.in.mb” _builder_version=”3.17.6″ open=”off”]

    Artichoke Dip

    Use fresh dill because dried dill is for little bitches, as is spinach in artichoke dip…get that filler out of here!

    • 1 14 ounce can artichoke hearts (drained)
    • 1 8 ounce package cream cheese
    • 1 cup grated good Parmesan cheese
    • 1/2 cup mayonnaise
    • 1 clove garlic peeled
    • 1 teaspoon dill weed or to taste
    1. Preheat oven to 400F
    2. Process the artichoke hearts in a food processor until smooth.
    3. Add cream cheese, Parmesan, mayonnaise, garlic and dill to the artichoke mixture in the food processor and process until desired texture, but well blended.
    4. Spoon into a 9-inch pie pan.
    5. Bake 10 to 15 minutes, or until bubbly and light golden brown.


    [/et_pb_accordion_item][et_pb_accordion_item title=”SP’s Easy Dinner Rolls – Vegan (or Not)” _builder_version=”3.17.6″ open=”off”]

    SP’s Easy Dinner Rolls – Vegan (or Not)

    (Use the ingredients in the parentheses for Not Vegan)

    • 2 tbsp white sugar ((or honey))
    • 1/2 tsp salt
    • 1 2-1/4 tsp packet rapid-rise yeast
    • 2 cups unbleached all-purpose flour give or take – divided
    • 1/2 cup unsweetened plain almond milk ((or regular milk))
    • 1/4 cup water
    • 2 tbsp margarine and a bit more for finishing ((or butter))
    1. With a small whisk, combine the sugar, salt, yeast and 1 cup of flour in a small bowl.
    2. In a microwave safe bowl or measuring cup, heat milk, water, and margarine or butter to about 105F. If it’s too hot, let it cool a bit before using.
    3. Place the dry ingredients into the bowl of a food processor or stand mixer. With the machine running, pour in the liquid ingredients. Process or mix for 2 minutes or so. Scrape the bowl sides, add 1/2 cup more flour and beat or process until a soft dough forms, about 2 more minutes. The dough will be sticky, but should loosely hold its shape.
    4. If the dough is too soft, mix in the rest of the flour a tablespoon at a time until the dough is still soft but holds shape. Turn the dough out and let it rest on a floured surface, covered, for 10-15 minutes.
    5. Meanwhile, grease an 8-inch round cake pan. An actual 8-inch pan, not man “8-inches.”
    6. Divide the dough into 8-12 pieces and shape into rounds. (I am a little compulsive, so I weigh the dough to have rolls of the same size at the end.) Place the shaped rolls in the greased cake pan, cover and let rise until doubled, about 45 minutes.
    7. While the rolls are rising, preheat the oven to 375F.
    8. Bake the rolls for 20 minutes or until nicely browned. If you wish, brush the top of the rolls with a little melted margarine or butter. Serve pretty close to immediately.

    And you thought you couldn’t bake yeast breads from scratch!


    [/et_pb_accordion_item][et_pb_accordion_item title=”Jennifer Reese’s Cornbread – contributed by jesse.in.mb” _builder_version=”3.17.6″ open=”off”]

    Jennifer Reese's Cornbread

    • 6 tablespoons 3/4 stick unsalted butter
    • 1 cup all-purpose flour
    • 1 cup white or yellow cornmeal (whatever grind you like)
    • 1/2 cup sugar
    • 4 teaspoons baking powder
    • 1 teaspoon kosher salt
    • 2 large eggs
    • 1 cup milk
    1. Preheat the oven to 375°F. Put the butter in a 10-inch pie plate and place it in the oven to melt.
    2. Mix the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a smaller bowl, whisk together the eggs and milk.
    3. When the butter has melted, take the pie plate out of the oven and swirl the butter around to coat the pan.
    4. Let it cool for 1 or 2 minutes, then pour the butter into the milk-egg mixture. Whisk to combine.
    5. Whisk the liquid into the dry mixture–not too strenuously. A few lumps are okay.
    6. Pour into the pie plate and bake for 25 minutes. When it is done, the bread will be slightly puffed and a toothpick inserted in the middle will come out clean.
    7. Serve immediately. Leftovers keep for a few days, covered, at room temperature.


    [/et_pb_accordion_item][et_pb_accordion_item title=”westernsloper’s Candied Jalapenos” _builder_version=”4.0.5″ open=”off”]

    westernsloper’s Candied Jalapenos

    There was a place in Phoenix (can’t remember the name) that topped one of their burgers with candied japs and it was great. I had to try and duplicate it and this is what I came up with.

    • 10 japs sliced
    • 6 baby carrots sliced longways into 1/4’s
    • 1 c water
    • 1/2 c White Vinegar
    • 1/2 c Apple Cider Vinegar
    • 1-1/2 c sugar
    1. Bring liquid to boil, add sugar and dissolve.
    2. Add japs and simmer/slow boil/reduce until mixture is bubbly and thick (couple hours or so).
    3. Jar it up and refrigerate. Top burgers, pulled pork, anything.

    SP’s note: I bet this would be killer on a leftover-turkey sandwich!

    [/et_pb_accordion_item][et_pb_accordion_item title=”Tulip’s Mother’s French Landlady’s Bread Recipe” _builder_version=”3.17.6″ open=”off”]

    Tulip's Mother's French Landlady's Bread Recipe

    This no fuss recipe is what a French housewife actually made. To make the recipe even easier, my mother, who is in her 80s, uses a food processor to mix the dough. Just be careful not to over work it. I get better results with the spoon. If you over work it, you don’t get the air pockets.

    • 1/2 c scalded milk
    • 1 c water
    • 1 1/2 T sugar
    • 1-1/2 T butter
    • 1/4 c additional warm water
    • 1 pkg yeast
    • 4 c flour
    • 2 tsp salt
    • 1/2 T sugar
    1. Add 1 c water, butter and sugar to scalded milk.
    2. Cool to lukewarm.
    3. Add 1/4 c water and yeast. Rest 10 minutes.
    4. Add flour salt and sugar. Beat 100 strokes with wooden spoon.
    5. Let rise 2 hours.
    6. Cut into 2 and shape into loaves.
    7. Put loaves on greased sheet and sprinkle with cornmeal. Slash tops and let rise 30 minutes or more.
    8. Bake at 400 for 15 minutes then at 350 for 30 minutes more.

    It is not as good as what you get with a poolish, but adding steam during the bake gets the flaky crust. It is also easy easy easy, so worth it. I use it as a canvas – so easy to change to a honey wheat or oatmeal etc. I also think of it as truly authentic.

    My favorite variation is sub 1 cup oatmeal for 1 cup flour and replace the sugar with brown sugar. Put the oatmeal in a bowl with the butter and brown sugar. Pour the scalded milk over the oatmeal and let cool to lukewarm. Then continue as normal.


    [/et_pb_accordion_item][et_pb_accordion_item title=”Pistoffnick’s Smoked Fish” _builder_version=”4.0.5″ open=”off”]

    Pistoffnick's Smoked Fish

    This is what my brother looks forward to every T-day. I do too.

    • 5 pounds salmon, trout or whitefish ((salmon is my favorite))

    BRINE

    • 1 quart cool water
    • 1/3 cup kosher salt (about 2 ounces of any kosher salt)
    • 1 cup Stevia or 1 cup brown sugar if you are not low carb
    1. Cure the Fish. Mix together the brine ingredients and place your fish in a non-reactive container (plastic or glass), cover and put in the refrigerator. This curing process eliminates some of the moisture from the inside of the fish while at the same time infusing it with salt, which will help preserve the salmon.
    2. You will need to cure your salmon at least 4 hours, even for thin fillets from trout or pink salmon. In my experience, large trout or whitefish, as well as pink, sockeye and silver salmon need 8 hours. A really thick piece of king salmon might need as much as 36 hours in the brine. Never go more than 48 hours, however, or your fish will be too salty(there is no such thing as too salty, ok, maybe there is but…). Double the brine if it’s not enough to cover the fish.
    3. Dry the Fish. Take your fish out of the brine and pat it dry. Set the fillets on your cooling rack, skin side down. Ideally you’d do this right under a ceiling fan set on high, or outside in a cool, breezy place. By “cool” I mean 60°F or cooler. Let the fish dry for 2 to 4 hours (or up to overnight in the fridge). You want the surface of the fish to develop a shiny skin called a pellicle. This is one step many beginning smokers fail to do, but drying your cured, brined fish in a cool, breezy place is vital to properly smoking it. The pellicle, which is a thin, lacquer-like layer on top of the fish, seals it and offers a sticky surface for the smoke to adhere to. Don’t worry, the salt in the brine will protect your fish from spoilage. Once you have your pellicle, you can refrigerate your fish for a few hours and smoke it later if you’d like.
    4. Smoke your fish. Start by slicking the skin of your fish with some oil, so it won’t stick to the smoker rack. Know that even though this is hot smoking, you still do not want high temperatures. Start with a small fire and work your way up as you go. It is important to bring the temperature up gradually or you will get that white albumin “bleed” on the meat. I can control my heat with my smoker, so I start the process between 140°F and 150°F for up to an hour, then finish at 175°F for a final hour or two. NOTE: What my smoker is set at is not necessarily what the actual temperature is. Smoking is an art, not a science. To keep temperatures mild, always put water in your drip pan to keep the temperature down. If your smoker is very hot, like a Traeger can get, put ice in the tray. I generally soak apple wood chip in water for at least an hour, then drain them, then put them in an aluminum foil pouch. The pouch gets place next to the burners of your grill (which is set to low.
    5. Baste the Fish. After an hour in the smoker, baste the fish with water (or honey, or maple syrup); do this every hour. This is a good way to brush away any albumin that might form. In most cases, you will get a little. You just don’t want a ton of it. Even if you can’t control your temperature this precisely, you get the general idea. You goal should be an internal temperature of about 130°F to 140°F.
    6. You must be careful about your heat. Other than failing to dry your salmon long enough, the single biggest problem in smoking salmon is too high heat. If you’ve ever seen salmon “bleed” a white, creamy substance, that’s a protein called albumin, a little is normal.
    7. Cool and Store the Fish. Once your fish is smoked, let it rest on the cooling rack for an hour before you put it in the fridge. Once refrigerated and wrapped in plastic, smoked fish will keep for 10 days. If you vacuum-seal it, the fish will keep for up to 3 weeks. Or freeze your fish for up to a year. But, come on, stuff this good never lasts more than a week.

    [/et_pb_accordion_item][et_pb_accordion_item title=”No-Knead Sourdough Bread Variations by jesse.in.mb” _builder_version=”4.0.5″ open=”off”]

    No-Knead Sourdough Bread Variations by jesse.in.mb

    I’ve done a few variations of this with the addition of quarter cup of potato starch and doing it in the processor instead of no-knead. I did it half whole wheat and it still came out really well.

    • 1 cup 227g ripe (fed) sourdough starter
    • 1 3/4 cups 397g lukewarm water
    • 5 cups 602g King Arthur Unbleached Bread Flour
    • 1 tablespoon 18g salt
    • 2 teaspoons diastatic malt powder (optional for a more golden color and stronger rise)
    1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
    2. Combine all the ingredients in a large mixing bowl, or a large (6-quart) food-safe plastic bucket.
    3. Mix and stir everything together to make a sticky, rough dough. If you have a stand mixer, beat at medium speed with the paddle attachment for 30 to 60 seconds. If you don’t have a mixer, just stir with a big spoon or dough whisk until everything is combined.
    4. Leave the dough in the bucket or 6-quart bowl, cover it with the bucket’s lid or a piece of plastic wrap, and let it rise for 1 hour.
    5. Gently pick up the dough and fold it over on itself several times, cover it again, and let it rise for another hour.
    6. Repeat the rising-folding process one more time (for a total of 3 hours), folding it again after the last hour. Then, place the bucket or bowl in the refrigerator, and let the dough rest for at least 8 hours (or up to 48 hours).
    7. When you’re ready to make bread, turn the dough out onto a well-floured work surface, and shape it into a rough ball. Leave the dough seam-side up, cover it, and let it rest on a floured surface for 15 minutes.
    8. Next, shape the dough to fit the vessel in which you’ll bake it: a 13” log for a long covered baker; or a large boule (round) for a round baker or Dutch oven. Place the shaped dough into the lightly-greased or semolina-dusted base of the baker and cover it with the lid.
    9. Let the loaf warm to room temperature and rise; this should take about 2 1/2 to 3 hours. It won’t appear to rise upwards that much, but will relax and expand.
    10. With a rack positioned in the middle, start preheating the oven to 500°F one hour before you’re ready to bake.
    11. Just before baking, dust the loaf with a fine coat of flour and use a lame or a sharp knife to make one or several 1/2” deep slashes through its top surface. If you’re baking a long loaf, one arched slash down the loaf lengthwise is nice, or if baking a round, a crosshatch or crisscross pattern works well.
    12. Cover the baker with its lid and place it in the oven. Reduce the oven temperature to 450°F and bake the bread for 45 minutes.
    13. Remove the cover of the baker and bake the bread for 10 to 15 minutes longer, until the bread is deep golden brown and crusty, and a digital thermometer inserted into the center of the loaf reads at least 210°F.
    14. Remove the bread from the oven and transfer it to a rack to cool completely.
    15. Store leftover bread in a plastic bag at room temperature for several days; freeze for longer storage.

    [/et_pb_accordion_item][et_pb_accordion_item title=”Pan Cornbread by Hayeksplosives” _builder_version=”4.0.5″ open=”off”]

    Pan Cornbread by Hayeksplosives

    Good for making stuffing crumbs if you live in a horrid place where cornbread is not sold in stores.

    • 2 ½ cups all purpose flour
    • ½ cup coarse ground corn meal
    • ½ cup sugar
    • 4 tsp baking powder
    • 1 tsp salt
    • 2 cups skim milk
    • ¼ cup vegetable oil
    • 2 eggs beaten
    1. Heat oven to 400°. Grease 9×12 inch pan. Combine dry ingredients. Stir in milk, oil, and egg, mixing just until dry ingredients are moistened. Pour batter into prepared pan. Bake 20-25 minutes or until light golden brown and wooden pick inserted in center comes out clean.

    [/et_pb_accordion_item][/et_pb_accordion][et_pb_text admin_label=”CRANBERRIES & SALADS” _builder_version=”4.0.5″ text_orientation=”center”]

    CRANBERRIES & SALADS

    [/et_pb_text][et_pb_accordion admin_label=”CRANBERRIES AND SALADS accordion” module_class=”my_accordian” _builder_version=”4.0.5″][et_pb_accordion_item open=”on” _builder_version=”4.0.5″ custom_css_open_toggle=”display: none” custom_css_toggle_title=”display: none” custom_css_toggle_icon=”display: none” custom_css_toggle_content=”display: none” custom_css_toggle=”display: none”][/et_pb_accordion_item][et_pb_accordion_item title=”Semi-Spartan Dad’s Cranberry Compote” _builder_version=”3.17.6″ open=”off”]

    Semi-Spartan Dad's Cranberry Compote

    These are simple recipes that are easy for anyone to reproduce. I don’t use measurements when cooking so these are just estimates. The recipes have been cobbled together from various sources over the years, including online sites, but I can’t remember where to give credit or where I modified. I set up a buffet of warming trays and my recipes are all portioned for the half-size trays (gravy excluded).

    1. Put (3) 1-pound bags of whole cranberries into large saucepot.
    2. Add 1.5 cup of orange juice, 2-1/4 cup sugar, nutmeg, pinch of cinnamon and salt.
    3. Start on high heat, once boiling- cover and turn down to simmer.
    4. Cook 30-35min and stir every 10 minutes. Turn heat off and let sit with cover for 20-25 min.
    5. Pour into tray and place in the fridge.


    [/et_pb_accordion_item][et_pb_accordion_item title=”Spudalicious’s Cranberry Sauce” _builder_version=”3.17.6″ open=”off”]

    Spudalicious's Cranberry Sauce

    1. One bag cranberries, one cup sugar, one cup orange juice and some orange zest.
    2. Bring to a simmer and cook until the berries pop.


    [/et_pb_accordion_item][et_pb_accordion_item title=”24 Hour Salad by Hayeksplosives” _builder_version=”3.17.6″ open=”off”]

    24 Hour Salad by Hayeksplosives

    Stays good for days, even after tossing. Great with Thanksgiving leftovers.

    • 6 cups chopped lettuce 2-3 Romaine or one large iceberg (divided in half)
    • 1 teaspoon sugar
    • 1 teaspoon salt and pepper
    • 6 hard-boiled eggs sliced
    • 1 10- oz pkg frozen green peas thawed
    • 2 stalks celery chopped
    • 1 small can sliced black olives drained
    • 1 lb bacon cooked (drained and crumbled)
    • 16 ounces swiss or cheddar cheese (shredded. I usually chop pre-sliced swiss.)
    • 3/4 cup mayonnaise
    • 1/2 cup sour cream
    • 1/4 cup green onion chopped
    1. Place 3 cups lettuce in bottom of large glass bowl. (Doesn’t need to be glass, but it makes for a nice layered presentation before tossing.)
    2. Sprinkle with sugar, salt, and pepper.
    3. Layer eggs over lettuce, lining up a few around the edge of the bowl for looks.
    4. Layer peas, celery, olives, remaining lettuce, bacon, and cheese.
    5. Whisk together mayo and sour cream. Spread over top, sealing to edge of bowl.
    6. Sprinkle green onions over the top.
    7. Chill for 24 to 48 hours.
    8. Toss. Add a little cream or water if needed to thin dressing.
    9. Make additions/substitutions as desired.


    [/et_pb_accordion_item][et_pb_accordion_item title=”KibbledKristen’s Ma’s Grape Juice Mold” _builder_version=”3.17.6″ open=”off”]

    KibbledKristen's Ma’s Grape Juice Mold

    • One box lemon gelatin
    • One box raspberry gelatin
    • 16 oz. one bag frozen unsweetened raspberries
    • 1 brick of cream cheese
    • 1 1/2 cups grape juice
    • 1/2 cup boiling water
    • ~2 tbsp sugar
    1. Coat a standard loaf pan with cooking spray.
    2. Place raspberries in a wire strainer over a large bowl and sprinkle sugar on top. Allow to thaw completely, tossing occasionally. Reserve juices.
    3. Bloom/dissolve lemon jello in boiling water (approx. 5 minutes). Add cream cheese and grape juice to blender. After jello is bloomed, crank blender to high and slowly pour in lemon jello while blender is running. Pour into loaf pan. Cover and refrigerate until jello is firm set.
    4. Add water to reserved raspberry juice to equal 1 3/4 cups (sometimes I go to 1 1/2 cups if the raspberries are particularly juicy). Nuke juice/water to just shy of boiling. Add raspberry jello and stir until dissolved. Gently stir in thawed raspberries.
    5. Cover and refrigerate raspberry jello until is it cool and egg white consistency. Pour/spoon raspberry jello over lemon jello/cream cheese in loaf pan. Cover and refrigerate at least 2 hours.
    6. Slice with a spatula and serve over a leaf of Bibb lettuce.


    [/et_pb_accordion_item][et_pb_accordion_item title=”Web Dom’s Bean Salad” _builder_version=”3.17.6″ open=”off”]

    Web Dom's Bean Salad

    • 1 15 oz can black beans
    • 1 15 oz can garbanzo beans
    • 2 15 oz cans dark red kidney beans
    • 1 15 oz can great northern beans
    • 1 pkg frozen corn
    • 1 pkg frozen peas
    • 1 large white onion chopped

    Dressing

    • 3/4 c olive oil
    • 2-1/2 tbsp apple cider vinegar
    • 2-1/2 tbsp white wine vinegar
    • 1 tsp balsamic vinegar
    • 1-1/2 tbsp maple syrup can be omitted
    • 1/2 tsp celery salt
    • 5 cloves garlic grated on a Microplane
    • 1/2 tsp black pepper freshly ground
    • salt (to taste)
    1. Drain and rinse beans.
    2. Combine with onion, peas, and corn in a large glass bowl.
    3. Make the dressing to taste, adjusting the vinegars, etc., as needed.
    4. Pour dressing over the veg.
    5. Mix well and chill before serving.


    [/et_pb_accordion_item][et_pb_accordion_item title=”Aunt Dude’s Cranberry Salad / Garnish by Hayeksplosives” _builder_version=”4.0.5″ open=”off”]

    Aunt Dude’s Cranberry Salad / Garnish by Hayeksplosives

    • 1 lb ground cranberries
    • 2 ½ cups sugar
    • 1 lb. Red seedless grapes
    • 2-3 bananas
    • ½ cup pecans or walnuts (broken or coarsely chopped)
    • ½ pint sour cream
    1. Grind cranberries in blender, using water to cover while grinding and then straining the water out. Mix cranberries and sugar and let stand overnight for the sugar to dissolve and sweeten, then refrigerate until ready to mix. Chill grapes, bananas, and nuts several hours before mixing. Shortly before serving, add the grapes, bananas, nuts, and sour cream to the cranberry-sugar mixture and keep in the refrigerator until serving.

    [/et_pb_accordion_item][/et_pb_accordion][et_pb_text admin_label=”SOUPS & SIDES” _builder_version=”4.0.5″ text_orientation=”center”]

    SOUPS & SIDES

    [/et_pb_text][et_pb_accordion admin_label=”Soups & Sides ACCORDION” module_class=”my_accordian” _builder_version=”4.0.5″][et_pb_accordion_item open=”on” _builder_version=”4.0.5″ custom_css_open_toggle=”display: none” custom_css_toggle_title=”display: none” custom_css_toggle_icon=”display: none” custom_css_toggle_content=”display: none” custom_css_toggle=”display: none”][/et_pb_accordion_item][et_pb_accordion_item title=”Celeriac Gratin by OMWC” _builder_version=”3.17.6″ open=”off”]

    Celeriac Gratin by OMWC

    Celeriac (celery root) is the red-headed stepchild of winter root vegetables. Yet this is a dish that Spudalicious and I used to make on the regular, and our non-vegetarian friends would start demanding it in advance. I can’t ever recall having leftovers. It features Raclette cheese, the pride of Switzerland. Gruyère will work but not be nearly as fun-funky. Take the trouble to find Raclette, and the Swiss kind is slightly better than French for this. Yes, this recipe makes a lot of pots to clean up, but that’s why God invented dishwashers and orphans. It’s worth it, trust me.

    • 2 lbs celeriac peeled and cubed (peeling is a pain in the ass, but necessary)
    • 2 lbs Yukon Gold potatoes ( peeled and cubed)
    • 1 c heavy cream
    • 1/2 c butter
    • 1/2 – 1 tsp saffron depending on your bank balance (it's definitely cheaper in Indian groceries than at Whole Foods)
    • 2 cloves garlic finely minced
    • 1-1/2 c Gruyère grated
    • 1 c Raclette grated
    • Salt and pepper
    • 1/2 c Italian flat-leaf parsley (chopped)
    1. Boil the celeriac in salted water until it’s soft (check by piercing with a skewer or paring knife). Scoop out and drain. Return the water to a boil and add the potatoes, cooking until they’re soft. Drain.
    2. While the potatoes cook, heat the cream until it boils, then stir in the butter, saffron, and garlic. Reduce the heat, then simmer for 5 minutes until the saffron is extracted and the mixture slightly thickened. Set aside.
    3. In a large bowl, puree the celeriac (you could use a food processor; I prefer a hand-held Braun immersion blender), while gradually adding the cream sauce. Mash the potatoes coarsely, or use a ricer if you want a smoother texture. Combine the potato, celery root, and one cup of the Gruyère; season to taste with salt and pepper.
    4. Spread the mixture in a greased oven-proof dish, top with the remaining cheese and the parsley, then bake in a preheated 400F degree oven until the top is browned, about 20-30 minutes.

    Wine pairing would include crisp whites like Seyval (Bully Hill makes an excellent and inexpensive one). Chardonnay from Macon or (if you’re lucky) Beaujolais is a superb match as well. I would not fart in your general direction if you defaulted to a dry Vouvray, which might be easier to find.


    [/et_pb_accordion_item][et_pb_accordion_item title=”Mom Lachowsky’s Chile Cheese Grits” _builder_version=”3.17.6″ open=”off”]

    Mom Lachowsky's Chile Cheese Grits

    • 3 cups water
    • salt
    • 1 garlic clove minced
    • 1 cup quick-cooking grits
    • 1/2 cup butter cubed
    • 1-1/2 cups shredded cheddar cheese
    • 3 tablespoons chopped green chilies
    • 2 eggs
    • 1/2 cup milk
    1. Bring water, salt and garlic to a boil in a pan, then stir in grits.
    2. Reduce heat; cook and stir for 3-5 minutes or until thickened. Remove from the heat.
    3. Add butter, 1 cup cheese and chilies; stir until butter melts.
    4. Beat eggs and milk; add to the grits and mix well.
    5. Pour into a greased baking dish and then bake, uncovered, at 350° for 45 minutes.
    6. Sprinkle with remaining cheese and serve.


    [/et_pb_accordion_item][et_pb_accordion_item title=”Semi-Spartan Dad’s Pecan Glazed Sweet Potato Casserole” _builder_version=”3.17.6″ open=”off”]

    Semi-Spartan Dad's Pecan Glazed Sweet Potato Casserole

    These are simple recipes that are easy for anyone to reproduce. I don’t use measurements when cooking so these are just estimates. The recipes have been cobbled together from various sources over the years, including online sites, but I can’t remember where to give credit or where I modified. I set up a buffet of warming trays and my recipes are all portioned for the half-size trays (gravy excluded).

    1. Roast 5 large sweet potatoes in oven for 1.25 hours @ 375F

    2. Mix sweet potato, 1/2 cup brown sugar, 2 beaten eggs, 1/2 teaspoon salt, 4 tbsp butter, 1/2 cup milk (cut with cream), 1/2 tsp vanilla extract, cinnamon. Place in baking dish.
    3. For topping: Mix 1/2 cup brown sugar and 1/3 cup flour. Cut 4 softened tbsp butter in until mixture is course. Stir in 1/2 cup chopped pecans.
    4. Layer topping over sweet potatoes. Bake 30 min @325F.


    [/et_pb_accordion_item][et_pb_accordion_item title=”Chipping Pioneer’s Party Potatoes” _builder_version=”3.17.6″ open=”off”]

    Chipping Pioneer's Party Potatoes

    • 1 bag frozen hash brown potatoes little cube form (thawed)
    • 1/2 c butter (melted)
    • 2 c cheddar cheese (grated or your choice – – something smoked is good)
    • 1/2 c chopped onion
    • 2 c full fat sour cream (I cannot stress to the wife enough how low fat sour cream is inadequate yet there it is in the refrigerator)
    • 1 tsp salt
    • 1 tin cream of chicken soup
    1. Preheat oven to 350F.
    2. Mixed thawed potatoes with melted butter.
    3. Add remaining ingredients and mix well.
    4. Spread in a greased 9×9 casserole dish.
    5. Bake 1 hour at 350.


    [/et_pb_accordion_item][et_pb_accordion_item title=”DblEagle’s Zucchini Strudel” _builder_version=”3.17.6″ open=”off”]

    DblEagle's Zucchini Strudel

    • 6-8 decent sized squash all zucchini or mix with yellow squash depending on your garden and taste
    • 8 eggs
    • dill
    • black pepper
    • 3-6 cloves garlic (minced)
    • 8 oz feta cheese
    • phyllo dough
    • melted butter
    1. Preheat oven to 350F.
    2. Grate squash.
    3. Layer into a strainer with salt between layers.
    4. Let drain 3 hours.
    5. In a bowl mix: Eggs, dill, black pepper and garlic. (Don’t be shy with the dill or garlic).
    6. Crumple feta cheese into the egg mixture.
    7. Mix the ingredients.
    8. Return to the squash. Squeeze the fluid out handful by handful (generally 2X per handful since drier the better).
    9. Add squash to egg mixture and mix well.
    10. Pour into baking pan/casserole pan.
    11. Cover the mix with 5-8 pieces of phyllo dough, covering dough with melted butter between layers.
    12. Bake at 350 for one hour.
    13. Serve hot or cold.


    [/et_pb_accordion_item][et_pb_accordion_item title=”Mashed Potato Croquettes by Nephilium” _builder_version=”4.0.5″ open=”off”]

    Mashed Potato Croquettes by Nephilium

    • 3-4 lb. potatoes
    • 8 oz. butter
    • Salt and pepper to taste
    • Panko

    Optional:

    • 4-6 strips of bacon (cut into lardons [small pieces] and fried)
    • 2-4 oz. shredded Cheddar cheese
    • 1/4-1/2 tsp. Roasted Garlic powder or crushed rosemary
    1. Cut the potatoes into equal sized pieces, and boil in salted water until fork tender (approximately 20 minutes). Mash the potatoes with the butter, salt, pepper, and any other optional ingredients. Let the mashed potatoes cool to the touch. Then roll them into approximately 1-2″ balls (or cylinders), and coat in panko.
    2. You have several options to finish them, you can either freeze them and then deep fry them (if you’re already deep frying your turkey), or you can oven roast them at ~350 F for 30-45 minutes (or until golden brown). If you’re baking them, and want them to get more golden, you can mix in a couple of drops of oil into the panko (you want it barely damp, not wet).

    For the optional ingredients, do what ever flavors you want. Chorizo, Garlic, Cheddar, Bacon, Pancetta, Rosemary, Pepper jack, Sour Cream, Chives, Chipotle pepper are all valid options. Just remember you don’t want the potatoes too loose, and if you’re deep frying them, you may want to wrap the potatoes around any cheese to seal it in.

    [/et_pb_accordion_item][et_pb_accordion_item title=”Leap’s Cheesy Broccoli and Rice” _builder_version=”4.0.5″ open=”off”]

    Leap's Cheesy Broccoli and Rice

    Its exactly what the name suggests.  No picture, use your fucking imagination.  The trick is the use of sodium citrate ( https://www.cooksillustrated.com/science/830-articles/story/cooks-science-explains-sodium-citrate).  You can go order it now on the Internet and it will be here in real life in time.

    • Rice
    • Butter
    • Salt
    • Broccoli (fresh or thawed, but not cooked)
    • Chicken Stock
    • Sodium Citrate
    • Corn Starch
    • Cheese (get 2 or 3 kinds that don't suck, and shred them)
    • Black Pepper Grinder
    • Hot Sauce (Minnesoda glibs can replace it with lemon juice, but you need the acid to prevent long strands of cheese)
    • No amounts listed because I hate you

    Directions:

    1. A day before, make some rice and stash it in the fridge in a plastic bag. Once its cold, break up all the clumps. That’s why you used a bag.
    2. Start drinking. Once the cheese is shredded, there are no sharp tools involved.

    3. Heat a pot to medium heat. Melt the butter. Add broccoli and rice. Stir to combine.

    4. Add to pot just enough chicken stock to get everything a little wet. Add a few splashes of hot sauce and a few grinds of black pepper. Add salt.

    5. In a drinking glass, mix chicken stock and corn starch. Once mixed, add like 1/8 tablespoon of sodium citrate and mix again. Seriously my dude it doesn’t take much. Add to pot.
    6. Let sauce bubble a little and thicken. Once thickened, remove from heat.

    7. Immediately begin adding cheese one slow handful at a time and stir while adding. The cheese will melt into the protosauce. You should have pounded like two martinis on an empty stomach by this point, so yell out Chicken Gravy… Digivolve to Cheese Sauce!

    8. It is ready to serve once the cheese is melted and you’ve yelled loud enough to secure your position as “drunk Uncle at Thanksgiving”.

    [/et_pb_accordion_item][et_pb_accordion_item title=”SP’s Autumn Sweet Potato Soup” _builder_version=”4.0.5″ open=”off”]

    SP’s Autumn Sweet Potato Soup

    I was looking for a way to make dinner just using ingredients on hand. This recipe was the result. It’s even vegan!

    • 2 large sweet potatoes
    • 2 tablespoons olive oil
    • 1 medium onion (chopped)
    • 1 large clove garlic (minced)
    • 1 teaspoon ground allspice
    • 1/2 teaspoon ground dry ginger
    • 1 cup dry white wine
    • 4 cups tomato puree
    • 1 cup vegetable broth
    • 1/4 cup peanut butter
    • Freshly ground black pepper and salt to taste
    1. After pricking sweet potatoes all over with a fork or knife, microwave until soft, about 10 minutes. Set aside to cool.
    2. Heat oil in a Dutch oven over medium heat. Add onion and sauté until the onion begins to brown. Add the garlic and cook, stirring, for another couple minutes.
    3. Add the ginger and allspice; cook, stirring, until fragrant.
    4. Deglaze the pan with the white wine.
    5. Add the tomato puree and vegetable broth to the pan. Simmer on medium high for 8-12 minutes.
    6. Scoop the soft pulp out of the cooked sweet potatoes and put into a food processor bowl. Add the peanut butter. Ladle in a couple cups of the cooking soup liquid. Process until smooth.
    7. Add the puréed sweet potato mixture to the Dutch oven, stirring well to incorporate.
    8. Thin the soup with more broth or wine, as desired.
    9. Heat again until hot. Taste and adjust seasoning.

    Variation: You can add hot New Mexican green chile to individual bowls, if your diners are not wimps.

    [/et_pb_accordion_item][et_pb_accordion_item title=”Cannoli’s Carrot %22Candy%22″ _builder_version=”4.0.5″ open=”off”]

    Cannoli's Carrot "Candy"

    When I was little, my parents rebranded this recipe from souffle to carrot candy in a successful attempt to get my sisters and me to try it (we were very picky eaters). The name was apt, and it became an instant holiday staple. It’s a little bit like mashed sweet potatoes, but better.

    • 2 lbs carrots
    • 1 cup butter or margarine
    • 4 large eggs
    • 1/3 cup all-purpose flour
    • 2 teaspoons baking powder
    • 2 cups sugar
    • 1/4 teaspoon ground cinnamon
    1. Peel the carrots and slice thin (I slice them in the food processor to speed things up).
    2. Cook carrots in boiling water to cover, 15 minutes or until tender, drain well.
    3. Process carrot and remaining ingredients in a food processor until smooth, stopping once to scrape down sides.
    4. Spoon into 2 lightly greased 1 ½-quart souffle or baking dishes.
    5. Bake at 350 for 1 hour or until set and lightly browned.
    6. Serve immediately.

    [/et_pb_accordion_item][et_pb_accordion_item title=”Holiday Brussels Sprouts by OMWC” _builder_version=”4.0.5″ open=”off”]

    Holiday Brussels Sprouts by OMWC

    Spud and OMWC served this to many a Brussels sprouts skeptic, and no-one actually threw up. It’s excellent and became a holiday staple for us. Wine match: Gruener Veltliner

    • 1 – 1 ½ lbs – Brussels sprouts (you want the small, firm ones, IYKWIMAITYD)
    • 2-3 tbsp Olive oil
    • 2 tbsp Balsamic vinegar
    • 1/4 cup water or light vegetable broth
    • ¼ cup butter
    • ½ cup chopped pecans
    1. Trim off the outer leaves and the very bottom of the Brussels sprouts. Cut them in half lengthwise.
    2. In a heavy pan (cast iron works very well), add olive oil, then sauté the sprouts on their flat side over medium-high heat until they start to brown. Add the balsamic vinegar, turn the heat to low and cover.
    3. After a couple of minutes, add ¼ cup of water. Cook until the sprouts start to soften, ~ 8-10 minutes. They should brown but not burn.
    4. Turn the heat back up to high, add the butter and the pecans. Saute for a minute or so, until the pecans are lightly toasted.
    5. Add salt and pepper to taste, then introduce your new little friends to whomever is having dinner with you.

    [/et_pb_accordion_item][et_pb_accordion_item title=”Gender Traitor’s Tortellini Soup” _builder_version=”4.0.5″ open=”off”]

    Gender Traitor's Tortellini Soup

    The following is a recipe I got from my MIL. We usually serve it when we host my two sisters and BIL for Christmas.

    • 1 lb. bulk Italian sausage
    • 9 oz. pkg. cheese tortellini
    • 9 oz. pkg. spinach tortellini (I usually get one 20 oz. pkg of mixed tortellini instead of the two 9 oz. pkgs.)
    • 1/2 lb. shredded cabbage
    • 2 med. zucchini (sliced)
    • 1 med. green pepper (diced)
    • 4 green onions (sliced)
    • 3 med. tomatoes (diced)
    • 3 tbsp. basil
    • 5 10-1/2 oz. cans beef broth (or 6 1/4 cups from boxed broth)
    • 6 cups water
    • Parmesan cheese
    1. Make Italian sausage into small balls. Add all ingredients except cheese. Cook until sausage is done and veggies are tender. (I like to cook it long enough for the cheese from the tortellini to thicken the broth nicely.) Top with cheese.

    [/et_pb_accordion_item][et_pb_accordion_item title=”Tortellini Bowling Soup by Spudalicious” _builder_version=”4.0.5″ open=”off”]

    Tortellini Bowling Soup by Spudalicious

    • 1 lb Italian sausage (hot, mild, or a combination)
    • 1 cup coarsely chopped onions
    • 2 cloves garlic (minced)
    • 46 oz beef stock
    • 1/2 cup water
    • 1/2 cup red wine
    • 14 oz can diced tomatoes
    • 1 cup tomato sauce
    • 1 cup thinly sliced carrots
    • 1/2 tsp dried basil
    • 1/2 tsp dried oregano
    • 6 oz fresh spinach (coarsely chopped)
    • 1 red (or yellow bell pepper, chopped)
    • 8 oz package of fresh cheese tortellini
    1. Brown sausage in a dutch oven(remove casings first if they are links. Remove to a bowl.
    2. Saute onions and garlic in sausage drippings.
    3. Add next eight ingredients and the sausage, bring to a boil, then reduce to a simmer. Simmer for 30 minutes.
    4. Add spinach, tortellini and bell pepper. Simmer for another 30 minutes.
    5. Ladle into a bowl, sprinkle with Parmesan.

    [/et_pb_accordion_item][et_pb_accordion_item title=”Molasses Glazed Carrots by Chipwooder” _builder_version=”4.0.5″ open=”off”]

    Molasses Glazed Carrots by Chipwooder

    Here’s one of my favorite Tgiving sides. It’s unhealthy as all hell but hey, it’s Thanksgiving!

    • 1 lbs baby carrots
    • half a stick of butter
    • 1 tbsp sugar
    • 1/4 cup dark molasses
    • 1/2 tsp freshly grated ginger
    • 1/4 tsp allspice
    • pinch of salt
    1. Parboil the carrots for until they start to soften, usually 10-15 minutes. Drain them.
    2. Melt the butter in a skillet, stir in the rest of the ingredients.
    3. Turn the heat up to medium-high, let the mixture start boiling a bit, nice and thick and syrupy.
    4. Add the carrots, reduce the heat to low, simmer for about 10 minutes, stirring frequently to coat.

    [/et_pb_accordion_item][/et_pb_accordion][et_pb_text admin_label=”TURKEY DRESSING GRAVY” _builder_version=”4.0.5″ text_orientation=”center”]

    TURKEY & DRESSING & GRAVY

    [/et_pb_text][et_pb_accordion admin_label=”TURKEY STUFFING GRAVY accordion” module_class=”my_accordian” _builder_version=”4.0.5″ hover_enabled=”0″][et_pb_accordion_item open=”on” _builder_version=”4.0.5″ custom_css_open_toggle=”display: none” custom_css_toggle_title=”display: none” custom_css_toggle_icon=”display: none” custom_css_toggle_content=”display: none” custom_css_toggle=”display: none”][/et_pb_accordion_item][et_pb_accordion_item title=”Semi-Spartan Dad’s Stuffing/Dressing” _builder_version=”3.17.6″ open=”off”]

    Semi-Spartan Dad's Stuffing/Dressing

    These are simple recipes that are easy for anyone to reproduce. I don’t use measurements when cooking so these are just estimates. The recipes have been cobbled together from various sources over the years, including online sites, but I can’t remember where to give credit or where I modified. I set up a buffet of warming trays and my recipes are all portioned for the half-size trays (gravy excluded).

    1. Get 1.5 loaves of French or Italian bread, cut in half, dice into cubes
    2. Toss cubes in bowl with melted butter, olive oil, and seasoning (pepper, salt, sage)
    3. Put in oven on sheet tray for about 15 minutes
    4. Toss cubes in large bowl with salt, pepper
    5. Add sautéed green onions and mushrooms
    6. Add chicken broth to moisten bread (maybe cup and half)
    7. Place in casserole dish and bake in oven for 35-40 minutes @ 350F


    [/et_pb_accordion_item][et_pb_accordion_item title=”Semi-Spartan Dad’s Gravy” _builder_version=”3.17.6″ open=”off”]

    Semi-Spartan Dad's Gravy

    I don’t use measurements when cooking so these are just estimates. The recipes have been cobbled together from various sources over the years, including online sites, but I can’t remember where to give credit or where I modified.

    1. Add giblets to sauce pot with a couple celery stalks, few carrots, half an onion, bay leaves, and parsley.
    2. Fill to top with cold water and simmer while the turkey cooks. Replenish as the liquid cooks down but not close to the end as doing so dilutes the flavor
    3. If roasting a turkey, pour everything in turkey roasting dish through a strainer into new, clean stockpot. If not roasting, there should still be plenty in the giblet stockpot.
    4. Pour the giblet stockpot through strainer into said stockpot (use back of spoon to work through strainer)
    5. Taste, now is the time to add salt and pepper, if needed, and a heavy dose of sage
    6. Use beurre manié or corn starch slurry (1:1) to thicken
    7. Thicken with whisk at slightly below boiling
    8. Place gravy pot in cast iron pan to keep warm


    [/et_pb_accordion_item][et_pb_accordion_item title=”Playa Manhattan’s Superior Turkey & Gravy” _builder_version=”3.17.6″ open=”off”]

    Playa Manhattan's Superior Turkey & Gravy

    If you’re roasting your turkey whole, you’re doing it wrong.

    1. Dark meat: Dry rub and rest for 6 hours. Tightly wrapped in foil, 300F for 6 hours.
    2. White meat: 2 day brine in pineapple juice, MSG and friends, citrus peel, sodium phosphate 10%, smoked salt, peppercorns, and powdered bay leaf. Sous Vide at 145F for 3 hours, 5 minute sear at the end.
    3. Gravy: 1 container Empire Kosher Chicken fat, 2/3rds cup flour. Cook to blonde roux. Add 3 cups rich unseasoned veal stock, whisk in. Seasoned with onion salt, yeast extract, MSG and helpers, and a touch of garlic powder. Skim unincorporated fat from the top.

    I’m pretty comfortable serving this to 30 people next week.


    [/et_pb_accordion_item][et_pb_accordion_item title=”How To Roast a Stuffed Turkey by Count Potato” _builder_version=”3.17.6″ open=”off”]

    How To Roast a Stuffed Turkey by Count Potato

    Based on casual observation most people do it wrong. They try using bacon, aluminum foil, etc. to keep the bird from drying out. Or they soak it in brine which alters the taste and consistency of the meat. Whereas the best way is to keep the natural juices inside the turkey from the beginning.

    1. Get a covered roasting pan with a rack. Mine has a tight-fitting lid with an adjustable vent.
    2. Preheat the oven to 325°F.
    3. Find out how much the turkey weighs. If you bought from a store, it will be written on a label on the package. Otherwise, weigh it on a scale.

    4. Wash, dry, and stuff the turkey. Make sure to sew the neck and tail openings shut. Season it with salt and pepper. I also rub the outside with a mixture of dried herbs. The important thing is that the skin is well-salted.

    5. Place the bird on the rack in the pan. Then pour in a quart of low-salt stock or broth. I used to use chicken stock before turkey broth became widely available.
    6. Cover it with the lid. Put it in the oven.
    7. Estimate the total cooking time by multiplying the weight in pounds by 20 minutes. Leave it in the oven for half that time without opening the lid. No peeking.
    8. After half the total estimated cooking time has passed, remove the lid. Don’t be dismayed if the turkey “looks boiled”. It’s because it will be covered in a whitish pellicle. This is a coating of fat and proteins that will waterproof the bird like Flex Seal. This was demonstrated by the Indians at the first Thanksgiving by sawing a canoe in half.
    9. If you use a thermometer, stick through the center of one of the breasts while being careful not to touch any bone. Put it back in the oven uncovered. Do not baste it until the skin begins to turn golden brown. When it’s done, the legs should move freely, and there shouldn’t be a large amount of liquid pooled around the thighs. You can check by taking a thin knife and cut above where the thigh attaches to the back — there shouldn’t be any pink flesh or red blood around the joint.
    10. After you remove it from the oven. Let it sit for 15 – 20 minutes before carving. I move it to a dish, so I can make gravy from the roasting pan during this time.
    11. Osteoporosis!


    [/et_pb_accordion_item][et_pb_accordion_item title=”Deep Fried Turkey by mexicansharpshooter” _builder_version=”4.0.5″ open=”off”]

    Deep Fried Turkey by mexicansharpshooter

    This is a dangerous but delicious dish to make.

    • 20 lbs Turkey

    For the brine

    • 1 gallon water
    • 1 gallon broth doesn't matter what kind chicken broth is plentiful and cheap
    • 2 cups kosher salt
    • 1 jar whole cloves
    • 2 lemons
    • 2 pkgs fresh rosemary (You can substitute dried but why cheap out?)
    • ginger root ( You can use candied ginger, but I like to shred it and throw it in the brine. Get as much as you dare.)

    For frying

    • 2 gallons peanut oil minimum – see instructions

    The brine

    1. Mix the brine and let the thawed turkey soak in it at least overnight, the longer the better. I normally go 2 nights.

    The fryer

    1. Incidentally, Underwriters Laboratory does not place their coveted seal on any gas fired turkey fryer. This is a dangerous item to have, and can result in serious injury if you are not careful. Especially if you are like me and know how to bypass the thermocouple that acts as a safety device but prevents the oil from getting hot enough. If you are faint of heart—just roast it like the Nancy Boy you are and take up valuable oven space.

    The process

    1. Now that we got that out of the way. You will need a minimum of 2 gallons of peanut oil. Prior to brining, you will need to establish the turkey’s overall displacement by filling the pot with water and marking where the turkey rests in the pot completely submerged. This may exceed the “Do not fill above this line” written inside the pot, but if you made it this far, you probably are ignoring the safety people anyway.
    2. Remove the bird from the brine, and let it dry. A wet turkey will cause you to have a very bad day, and will prove the Nancy Boys at UL right. Don’t do that.
    3. Set the bird in the stand butt down, wings tucked back. Put it in the pot of hot oil SLOWLY.
    4. Ideally, the oil should average around 350F (I can’t help you if you are in Canada), but remember the turkey is cold and will drop the temperature of the oil once you set it in there. I’m usually able to keep it between 325-350F without setting my yard on fire. 3 1/2 minutes per pound should net a result that is moist on the inside, and delightfully crisp skin in the outside. This needs to sit at least 30 mins before carving.

    [/et_pb_accordion_item][et_pb_accordion_item title=”Tundra’s Go-To Turkey Recipe For Those with Rotisserie Grills” _builder_version=”4.0.5″ open=”off”]

    Tundra's Go-To Turkey Recipe For Those with Rotisserie Grills

    Rotisserie Turkey, Dry Brined with Orange and Spices by Mike Vrobel

    Inspired by: Lots of different sources.

    • 12 to 14 lb Turkey
    • fist sized chunk of smoking wood (hickory, oak, pecan or a fruit wood; I love oak wine barrel staves)

    Dry Brine

    • 1/4 cup kosher salt (I used Diamond Crystal; reduce to 3 tbsp if using Mortons, because it is denser.)
    • Zest of 1 orange (save the orange, cut in half and wrapped in plastic wrap to stuff the turkey)
    • 1 teaspoon brown sugar
    • 1 teaspoon grated fresh ginger (about a 1/2 inch piece)
    • 1 teaspoon grated fresh garlic (2 cloves)
    • 1/2 teaspoon fresh ground black pepper
    • 1/4 teaspoon ground cloves
    1. Dry brine the turkey: 1 to 3 days before it is time to cook, dry brine the turkey. Mix the dry brine ingredients in a small bowl, then sprinkle and rub evenly over the turkey. Make sure to rub some inside the cavity of the turkey as well. Put the turkey on a rack over a roasting pan or baking sheet, and cover with plastic wrap. Refrigerate, removing the plastic wrap the night before cooking to allow the skin to dry. (If you are only dry brining for 24 hours, skip the plastic wrap.)
    2. Prep the Turkey: One hour before cooking, remove the turkey from the refrigerator. Stuff the turkey with the halves of the orange, then truss and skewer with the rotisserie spit. Put the zip lock bag full of ice on the breast, not touching the legs or drumsticks, to chill the breast meat until cooking. Put the wood chunk in a bowl of water to soak.
    3. Prep the rotisserie: Prepare the rotisserie for cooking on indirect medium heat (see details here). For my Weber kettle, I light a chimney 3/4 full of charcoal and wait for it to be covered with ash. Then, instead of pouring it in my usual two piles on the side of the grill, I pour it in a U shape at one end of the grill (see picture below). I put the drip pan in the middle of the U of charcoal. Finally, put the wood chunk on top of the charcoal, and give it five minutes to start smoking.
    4. *If you are using a gas grill, check out my basic Rotisserie Turkey recipe for setup instructions. If you’re using a Weber Summit with a infrared rotisserie burner, set the grill up as shown in this recipe. If you don’t have a rotisserie, Weber Kettle instructions are in this recipe.
    5. Cook the turkey: Put the spit on the grill, with the leg side of the bird inside the “U” of coals. Cook the turkey with the lid closed; it will take 2 to 3 hours (usually about 2 1/2 hours for a 12 pound turkey). Every hour, add 24 fresh charcoal briquettes to the grill, nestling them into the burning charcoal. Start checking the temperature in the breast with an instant read thermometer at 2 hours. The turkey is done when the breast meat registers 155*F to 160*F in its thickest part. Remove the turkey from the grill, remove the spit from the turkey, and cut the trussing twine loose. Let the turkey rest for 15 to 30 minutes before carving.
    6. Carve the turkey: If you have a favorite way of carving a turkey, go ahead and use it. My preferred method: Cut the legs free from the body of the bird, and cut the drumsticks away from the thighs. I leave the drumsticks whole (my favorite part!) and slice the meat from the thighs in 1/2″ slices for dark meat lovers. Next, I cut the entire breast half from one side of the bird by working my knife down the keel bone from the top down to the wing, following the inside of the ribcage. Once the breast half is free of the bird, it is easy to slice into 1/2″ thick slices on my carving board. I repeat with the other breast half. Finally, I cut each wing away from the carcass, and separate the drumette from the wing, and the wing from the wingtip. I arrange all these pieces on a platter and serve.

    *Fresh vs Frozen: There are two advantages to a fresh turkey. The first is they are rarely pre-brined, which is redundant because of the dry brine. (Watch out for the words “enhanced with a X% solution” or “pre-basted”) The second advantage to fresh turkey is no thawing is needed! If you have to get a frozen bird, make sure to leave an extra three days or so to thaw it in the refrigerator before staring the dry brine; start thawing it about a week before you’ll need it.

    [/et_pb_accordion_item][et_pb_accordion_item title=”Tundra’s Go-To Turkey Recipe For Those with a Slow N’ Sear (or similar)” _builder_version=”4.0.5″ open=”off”]

    Smoked Turkey Recipe – How to BBQ Turkey on the Grill with Slow ‘N Sear

     

     

    [/et_pb_accordion_item][et_pb_accordion_item title=”Southern Cornbread Stuffing by Hayeksplosives” _builder_version=”4.0.5″ open=”off”]

    Southern Cornbread Stuffing by Hayeksplosives

    • 6 cups crumbled cornbread
    • 3 cups soft bread crumbs
    • 4 ounces butter
    • 2 cups onion (chopped)
    • 2 cups finely chopped celery
    • 3 to 4 cups chicken broth
    • 2 cups chicken (diced (optional; I omit this for accompanying turkey))
    • 1 heaping teaspoon dried sage (crumbled)
    • 1 ½ teaspoons dried leaf thyme (crumbled)
    • 1 teaspoon dried marjoram (crumbled)
    • ½ teaspoon dried rosemary (chopped)
    • 1 teaspoon salt
    • ½ teaspoon freshly ground black pepper
    • 2 eggs (lightly beaten)
    1. Heat the oven to 400°F. In a large mixing bowl, combine the cornbread and white bread crumbs. In a saucepan over medium heat, sauté the onion and celery in butter until tender. Do not brown. Combine the sautéed vegetables with the bread mixture. Stir in chicken broth, using enough to moisten. Stir in the diced chicken, if using, and the seasonings and beaten eggs, blending well. Spread the mixture in a large shallow baking or roasting pan measuring about 10” x 15”.
    2. It is important to use a big shallow baking pan rather than a 9”x12” pan in order to get the stuffing well spread out to brown evenly and not be soggy in places.

    [/et_pb_accordion_item][et_pb_accordion_item title=”Honey-Brined Turkey with Giblet Cream Gravy by Hayeksplosives” _builder_version=”4.0.5″ open=”off”]

    Honey-Brined Turkey with Giblet Cream Gravy by Hayeksplosives

    (This is the way Dad bakes turkey- extremely tender, moist, just easily the best turkey!)

    About the accompanying gravy, Janet Fletcher, food writer, says, “My grandmother could never seem to make enough of her creamy giblet gravy; everyone always wanted more. We poured it over the mashed potatoes, dressing and turkey, then over open-face sandwiches the next day. Of course, it’s great with this turkey, too: The bird gets its incredible moistness from being soaked overnight in a brine enhanced by thyme, garlic cloves, and honey.” Because of the brining process, we don’t recommend stuffing this turkey.

    Turkey

    • 1 19- to 20- pound turkey (neck, heart and gizzard reserved for gravy)
    • 8 quarts water
    • 2 cups coarse salt
    • 1 cup honey
    • 2 bunches fresh thyme
    • 8 large garlic cloves (peeled)
    • 2 tablespoons coarsely cracked black pepper
    • 2 lemons (halved)
    • 2 tablespoons olive oil
    • 5 cups canned low-salt chicken broth (approximately)

    Gravy

    • Reserved turkey neck, heart and gizzard
    • 6 cups water
    • 3 1/2 cups canned low-salt chicken broth
    • 2 carrots (coarsely chopped)
    • 1 onion (halved)
    • 1 large celery stalk (chopped)
    • 1 small bay leaf
    • 5 tablespoons butter
    • 5 tablespoons all purpose flour
    • 1/4 cup whipping cream

    For turkey:

    1. Line extra-large stockpot with heavy large plastic bag (about 30-gallon capacity). Rinse turkey; place in plastic bag. Stir 8 quarts water, 2 cups coarse salt and 1 cup honey in large pot until salt and honey dissolve. Add 1 bunch fresh thyme, peeled garlic cloves and black pepper. Pour brine over turkey. Gather plastic bag tightly around turkey so that bird is covered with brine; seal plastic bag. Refrigerate pot with turkey in brine at least 12 hours and up to 18 hours.
    2. Position rack in bottom third of oven and preheat to 350°F. Drain turkey well; discard brine. Pat turkey dry inside and out. Squeeze juice from lemon halves into main cavity. Add lemon rinds and remaining 1 bunch fresh thyme to main cavity. Tuck wings under turkey; tie legs together loosely to hold shape. Place turkey on rack set in large roasting pan BREAST SIDE DOWN. Rub turkey all over with 2 tablespoons olive oil.
    3. Roast turkey 1 hour. Remove from oven and turn BREAST SIDE UP. Baste turkey with 1 cup chicken broth. Continue to roast until turkey is deep brown and thermometer inserted into thickest part of thigh registers 180°F, basting with 1 cup chicken broth every 30 minutes and covering loosely with foil if turkey is browning too quickly, about 2 1/2 hours longer. Transfer turkey to platter. Tent turkey loosely with foil and let stand 30 minutes. Pour pan juices into large glass measuring cup. Spoon off fat; reserve juices.

    For gravy:

    1. While turkey cooks, place reserved turkey neck, heart and gizzard into large saucepan. Add 6 cups water, 3 1/2 cups chicken broth, carrots, onion, celery and bay leaf. Simmer over medium heat until turkey stock is reduced to 3 cups, about 2 hours. Strain turkey stock into bowl; reserve turkey neck and giblets. Pull meat off neck. Chop neck meat and giblets.
    2. Melt 5 tablespoons butter in heavy large saucepan over medium heat. Add 5 tablespoons all purpose flour and whisk 2 minutes. Gradually whisk in turkey stock, cream and up to 1 cup reserved turkey pan juices (juices are salty, so add according to taste). Simmer gravy until thickened to desired consistency, whisking occasionally, about 5 minutes. Add chopped turkey neck meat and giblets; season to taste with pepper.

    Serve turkey with gravy.

     

    Turkey will look dark because of the honey brine baking, but it is ridiculously moist and tender, not at all burned.
    [/et_pb_accordion_item][et_pb_accordion_item _builder_version=”4.0.5″ title=”Italian Sausage Dressing contributed by TARDIS” hover_enabled=”0″]

    Italian Sausage Dressing contributed by TARDIS

    I suppose you could use a different sausage and leave out the fennel if you you don’t like it. For vegetarians, a meat substitute and vegetable stock could work. (original recipe by Claire Saffitz)

    • ¾ cup 1½ sticks unsalted butter, cut into pieces, divided, plus more
    • 10 cups coarsely torn sourdough bread (dried out overnight)
    • ⅓ cup blanched hazelnuts
    • 3 tablespoons olive oil
    • 12 ounces hot or sweet Italian sausage (casings removed)
    • 2 onions (chopped)
    • 4 celery stalks (chopped)
    • 1 fennel bulb (chopped)
    • 2 tablespoons chopped sage
    • Kosher salt (freshly ground pepper)
    • ½ cup dry white wine
    • 2 large eggs (beaten to blend)
    • 2 cups turkey or chicken stock (preferably homemade, plus more)
    1. Preheat oven to 350°. Butter a shallow 3-qt. baking dish and a sheet of foil. Place bread in a very large bowl.
    2. Toast hazelnuts on a rimmed baking sheet, tossing once, until golden brown, 10–12 minutes. Let cool; coarsely chop, then add to bowl with bread.
    3. Heat oil in a large skillet over medium-high. Add sausage and cook, stirring occasionally and breaking into small pieces with a spoon, until browned and cooked through, 7–10 minutes. Transfer to bowl with bread with a slotted spoon.
    4. Add onions, celery, fennel, and sage to skillet, season with salt and pepper, and cook, stirring often, until onions are golden brown and soft, 10–12 minutes. Transfer to bowl with bread.
    5. Reduce heat to medium and cook wine in skillet, scraping up any browned bits, until almost all evaporated, about 1 minute. Add ½ cup butter; cook, stirring, until melted. Drizzle over bread mixture.
    6. Whisk eggs and 2 cups stock in a medium bowl; pour over bread mixture. Season with salt and pepper and toss, adding more stock ¼-cupful at a time as needed (you may not use it all), until combined and bread is hydrated. Transfer to prepared baking dish and dot with remaining ¼ cup butter.
    7. Cover with buttered foil; bake until a paring knife inserted into the center comes out hot, 30–35 minutes. Increase oven temperature to 450°. Uncover and bake until top is golden brown and crisp, 20–25 minutes. Let sit 10 minutes before serving.
    8. Do Ahead: Stuffing can be assembled 1 day ahead. Cover and chill.

    [/et_pb_accordion_item][/et_pb_accordion][et_pb_text admin_label=”DESSERTS” _builder_version=”4.0.5″ text_orientation=”center”]

    DESSERTS

    [/et_pb_text][et_pb_accordion admin_label=”DESSERTS accordion” module_class=”my_accordian” _builder_version=”4.0.5″][et_pb_accordion_item open=”on” _builder_version=”4.0.5″ custom_css_open_toggle=”display: none” custom_css_toggle_title=”display: none” custom_css_toggle_icon=”display: none” custom_css_toggle_content=”display: none” custom_css_toggle=”display: none”][/et_pb_accordion_item][et_pb_accordion_item title=”Brown Sugar Cookies from Nosh with Me – contributed by jesse.in.mb” _builder_version=”3.17.6″ open=”off”]

    Brown Sugar Cookies from Nosh with Me – contributed by jesse.in.mb

    • 14 tablespoons unsalted butter (1 3/4 sticks)
    • 1/4 cup granulated sugar (about 1 3/4 ounces)
    • 2 cups packed dark brown sugar (14 ounces)
    • 2 cups unbleached all-purpose flour plus 2 tablespoons ( about 10 1/2 ounces)
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon baking powder
    • 1/2 teaspoon table salt
    • 1 large egg
    • 1 large egg yolk
    • 1 tablespoon vanilla extract
    1. Heat 10 tablespoons of the butter in a pan over medium-high heat until melted. Continue to cook the butter until it is browned a dark golden color and smells nutty, about 1 to 3 minutes. Transfer the browned butter to a bowl and stir the rest of the butter into the hot butter until it melts- let this rest for 15 min.
    2. Preheat oven to 350 degrees F. In a baking dish, mix granulated sugar and a ¼ cup of the brown sugar until combined well; set this mixture aside to roll dough balls in.
    3. Mix flour, baking soda, and baking powder in a bowl. Add 1 ¾ cup brown sugar and salt to cooled butter and mix until there are no lumps. Add egg, yolk, and vanilla to butter mixture and mix well, then add flour and mix until just combined.
    4. Roll dough into balls about 1 ½ inches in diameter, and roll balls in brown sugar and white sugar mixture. Place balls about 2 inches apart on parchment lined baking sheets.
    5. Bake sheets one at a time until cookies are puffy and lightly browned, about 12-14 minutes. (It says the cookies will look slightly raw between some of the cracks and seem underdone, but be careful not to over bake.) Cool on sheet for about 5 minutes and then transfer to a rack to cool.


    [/et_pb_accordion_item][et_pb_accordion_item title=”jesse.in.mb’s Aunt Sheryl’s Dutch Apple Pie” _builder_version=”3.17.6″ open=”off”]

    jesse.in.mb's Aunt Sheryl's Dutch Apple Pie

    (It’s the best, fight me!)

    • 1 single 10" pie crust

    Filling

    • 2/3 cup sugar
    • 2 Tbsp all purpose flour
    • ¾ tsp cinnamon
    • ½ fresh lemon
    • 6-8 tart apples pared cored (pared,cored and sliced (equaling 6 cups))

    Crumb Topping

    • ½ cup flour
    • ¼ cup sugar
    • ¼ cup butter

    For Filling

    1. Combine first three ingredients.
    2. Put apples in crust, sprinkle dry mix over apples then squeeze ½ lemon over them (can be left for up to 24 hours in the fridge for more flavor).

    For Crumb Topping

    1. Combine flour and sugar, cut in butter until crumbly.
    2. Sprinkle on top of apples.
    3. Bake at 400 for 45-50 minutes


    [/et_pb_accordion_item][et_pb_accordion_item title=”Pumpkin Imperial Stout Tiramisu by Nephilium” _builder_version=”3.17.6″ open=”off”]

    Pumpkin Imperial Stout Tiramisu by Nephilium

    So here’s a recipe (modified from an issue of BeerAdvocate).

    • 1 pint heavy whipping cream
    • ½ tsp cinnamon
    • ¼ tsp nutmeg
    • 1/8 tsp clove
    • ¼ cup Dry Malt Extract
    • 1 cup pumpkin puree
    • 2 cup mascarpone cheese
    • 24 oz Rasputin Imperial Stout or any other good Russian Imperial Stout
    • 3 packages ladyfinger cookies
    • 1 cup Simpsons Special Dark Roast Malt ground to a powder
    • cinnamon ground
    • powdered sugar
    1. In a medium bowl, add cream, cinnamon, nutmeg, clove and DME. Mix this until soft peaks form, then set aside. In a different bowl, mix together the pumpkin and the mascarpone until fully combined. Fold the pumpkin mixture into the spiced whipped cream until blended (some streaks are fine), and then set aside.
    2. Pour the stout into a shallow bowl or a pie plate. Select your serving container (I usually use a 13 x 9 pan, but you can use whatever size you wish). Then you begin the assembly of the tiramisu.
    3. Dip ladyfingers into the stout for 10 seconds, then flip them, and let them sit for 10 seconds again. Then place the ladyfingers into your serving container until you have a single layer.
    4. Then take a third of the pumpkin cream filling and distribute it over the ladyfingers. Dust with malt powder, then add another layer of soaked ladyfingers.
    5. Top the second layer with pumpkin cream and then garnish with malt powder, some cinnamon, and powdered sugar.
    6. Cover with plastic wrap and refrigerate for at least two hours before serving.

    DME and Simpsons Special Dark Roast can be acquired at your local homebrew store. Otherwise you can substitute ovaltine for the DME, and cocoa powder for the Special Dark Roast.

    If you use a smaller container, you can go to three layers of each, or even four. Do what you want, it’s your dessert.


    [/et_pb_accordion_item][et_pb_accordion_item title=”Hayeksplosives’s Easy, No Brainer, Creamy Pumpkin Pie” _builder_version=”3.17.6″ open=”off”]

    Hayeksplosives's Easy, No Brainer, Creamy Pumpkin Pie

    Easy, foolproof, and better than anything the store sells.

    • 1 14 oz can Sweetened Condensed Milk
    • 2 eggs
    • 1 tsp ground cinnamon
    • 1 tsp ground ginger
    • 1 tsp ground nutmeg
    • 1 15 oz can pumpkin
    • 1/2 tsp salt
    • 1 9-inch unbaked pie crust (I ALWAYS use graham cracker–it's great with the pumpkin spices.)
    1. Preheat oven to 425F.
    2. Whisk pumpkin, sweetened condensed milk, eggs, spices, and salt in bowl until smooth.
    3. Pour into pie crust.
    4. Bake 15 minutes.
    5. Reduce temp to 350F and bake 35-40 minutes until knife inserted in center comes out clean.
    6. Cool.
    7. Garnish with whipped cream or Cool Whip.


    [/et_pb_accordion_item][et_pb_accordion_item title=”SP’s Vegan Pumpkin Chia Pudding” _builder_version=”3.17.6″ open=”off”]

    SP’s Vegan Pumpkin Chia Pudding

    Even Web Dom can have a seasonal Thanksgiving dessert.

    • 1/4 c chia seeds
    • 1 c unsweetened vanilla almond milk
    • 1 tsp vanilla extract
    • 2 tsp sugar (or 10-15 drops liquid stevia, or to taste)
    • 1/4 c pumpkin puree
    • 1/2 tsp pumpkin pie spice (or equivalent components)
    • pinch salt
    • 2 tbsp pecans (toasted and chopped)

    1. Combine chia seeds with almond milk in a medium bowl. Set aside for one hour.

    2. Add vanilla extract, sweetener of choice, pumpkin puree, pumpkin pie spice, and salt to the bowl with chia seeds and almond milk. 

    3. Process with an immersion blender until smooth. Adjust sweetener to taste.

    4. Pour into a dessert dish and top with pecans.

    We prefer less-sweet foods, so you may want to adjust the sweetness to your preference.


    [/et_pb_accordion_item][et_pb_accordion_item title=”SP’s Candied Cashews” _builder_version=”3.17.6″ open=”off”]

    Candied Cashews

    • 2 cups whole cashews
    • 1 egg white
    • 1 tsp water
    • 2/3 cup granulated white sugar
    • 1/4 tsp salt
    • 1/2 tsp cinnamon

    1. Preheat oven to 325F. Line a baking sheet with a silicone baking mat or parchment paper.

    2. Beat egg white with the water in a medium bowl until foamy and light.

    3. Add the cashews, sugar, salt and cinnamon to the bowl. Stir thoroughly; nuts should be completely coated.

    4. Spread the mixture as evenly as possible on the baking sheet. Bake for about 30 minutes or until nuts are beginning to caramelize.

    5. Remove from the oven and allow nuts to cool.  Store in an air tight container.


    [/et_pb_accordion_item][et_pb_accordion_item title=”Ina Garten’s Pear, Apple & Cranberry Crisp – contributed by SP” _builder_version=”3.17.6″ open=”off”]

    Ina Garten's Pear, Apple & Cranberry Crisp – contributed by SP

    This is pretty close to a crisp I make, except I use fresh cranberries. But this one has the added virtue of already being keyed in.

    For the filling

    • 2 pounds ripe Bosc pears (4 pears)
    • 2 pounds firm Macoun apples (6 apples)
    • 3/4 cup dried cranberries
    • 1 teaspoon grated orange zest
    • 1 teaspoon grated lemon zest
    • 2 tablespoons freshly squeezed orange juice
    • 2 tablespoons freshly squeezed lemon juice
    • 1/2 cup granulated sugar
    • 1/4 cup all-purpose flour
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg

    For the topping

    • 1 1/2 cups all-purpose flour
    • 3/4 cup granulated sugar
    • 3/4 cup light brown sugar lightly packed
    • 1/2 teaspoon kosher salt
    • 1 cup old-fashioned oatmeal
    • 1/2 pound 2 sticks cold unsalted butter (diced)
    1. Preheat the oven to 350 degrees F.

    For the filling:

    1. Peel and core the pears and apples and cut them into large chunks. Place the fruit in a large bowl and toss with the cranberries, zests, juices, granulated sugar, flour, cinnamon, and nutmeg. Pour into a 9 x 12 x 2-inch baking dish.

    For the topping:

    1. Combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed for 1 to 2 minutes, or until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.
    2. Place the baking dish on a parchment-lined sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm.


    [/et_pb_accordion_item][et_pb_accordion_item title=”Pistoffnick’s Low Carb Cheesecake” _builder_version=”4.0.5″ open=”off”]

    Pistoffnick's Low Carb Cheesecake

    I don’t usually do sweets, but this is my favorite desert.

    For the Crust

    • 1 1/2 cups almond flour
    • 1/4 cup salted butter melted
    • 2 tbsp Erythritol (optional)

    For the Filling

    • 3 cups cream cheese
    • 2 cups sour cream full fat (full fat, I tell you)
    • 3 eggs large
    • 4 tbsp Erythritol (optional)
    • 1 tsp real vanilla extract (don't chu be usin' that imitation shit! Buy a bean or two. Soak it in vodka.)

    Topping (OPTIONAL)

    • 1/4 cup berries sliced
    • 1/2 cup heavy cream whipped
    • 2 tbsp Erythritol (optional)
    1. Preheat oven to 300°F
    2. In a large bowl combine almond flour, melted butter, and sweetener. Mix together using a spoon until the ingredients are homogeneous. Add the mixture into a spring form pan and press this mixture evenly to make the crust firm and tight.
    3. Bake the crust for 10 minutes until it becomes lightly golden browned and remove the crust from the oven. Let it cool while you make the filling.
    4. In a bowl, combine eggs, sweetener, cream cheese, sour cream and vanilla. Mix thoroughly with a hand whisk or blender until smooth then add this mixture to the crust and bake the cheesecake at 350 F for 30 min or until firm and browned.
    5. Remove and refrigerate for six hours. You can add berries and whipping cream on the top to decorate (optional). Enjoy the decadence!

    [/et_pb_accordion_item][et_pb_accordion_item title=”The Nugget Pecan Pie (from Aunt Renée) by jesse.in.mb” _builder_version=”4.0.5″ open=”off”]

    The Nugget Pecan Pie (from Aunt Renée) by jesse.in.mb

    A vintage recipe that used to come in the matchbooks for Reno’s The Nugget Casino which I got from my aunt who grew up there.

    • 1 unbaked pie shell
    • 1 c Kayro Syrup (light, dark or a mix are all fine)
    • ¾ c granulated sugar
    • 4 oz melted butter (1 stick)
    • 3 eggs
    • 1 tsp vanilla
    • 3 oz ¾c pecan pieces
    • 3 oz ¾c pecan halves
    1. Mix together syrup and sugar.
    2. Add melted butter.
    3. Mix in eggs and vanilla.
    4. Let stand for 1 hour.
    5. Place pecan pieces in the bottom of a 9” unbaked pie shell, pour in the filling, add the halves on top (make it look nice). Bake 45-50 minutes at 325F.

    [/et_pb_accordion_item][et_pb_accordion_item title=”Pink Stuff by Hayeksplosives” _builder_version=”4.0.5″ open=”off”]

    Pink Stuff by Hayeksplosives

    • ¼ cup lemon juice
    • 1 can 15 oz sweetened condensed milk (Eaglebrand)
    • 1 can cherry pie filling
    • 1 can mandarin orange slices (strained)
    • 1 can crushed pineapple (strained)
    • ½ cup walnut halves (broken or coarsely chopped)
    • 8 oz cool whip
    1. Whisk together lemon juice and condensed milk until smooth. Stir in pie filling, oranges, pineapple, and walnuts until the cherry pie filling color is even throughout the mixture. With a wide spatula, gently fold in cool whip until even. Do not beat. Refrigerate until serving.

    [/et_pb_accordion_item][/et_pb_accordion][/et_pb_column][/et_pb_row][/et_pb_section]

  • Hot Dish!

    I can’t believe I have waited until now to talk about Minnesota’s state dish! Hot dish (or casserole for those unfortunate enough not to be from Minnesota) is a great canvas for experimentation. It’s easy, generally inexpensive, and good for weeks when you won’t have time to cook.

    Back in the day, I subscribed to The Tightwad Gazette by Amy Dacycyzyn. In one issue, she presented a universal hot dish recipe.  This was the first time I learned about universal recipes. It was a revelation and changed the way I cook. Ever since, when I want to make something, I read lots of recipes and look for the commonalities, then make my own recipe.

    My version of a universal hot dish varies slightly from Dacycyzyn’s, and is as follows:

    Starch: pasta, rice, tater tots – usually cooked
    Aromatics: onions, garlic, celery – generally sauteed.
    Protein: usually ground meat or leftover meat, can also be beans
    Vegetables: additional veggies – usually cooked.
    Binder: often a ‘cream of’ soup like cream of mushroom or cream of celery, but you can make your own bechamel sauce or use canned tomatoes
    Topping: cheese,nuts, or potato chips. added to give the dish a little zing

    In general, the meat is browned (if not cooked leftovers) and mixed with everything but the topping. Put the mixture is put into a casserole pan, sprinkle the topping on it, and bake at 350 for about one hour.

    Universal recipes like this let you think about flavors you like and make a hot dish incorporating those flavors. For example, if you have leftover chicken, you could saute onions and garlic, add bell peppers as the additional vegetable and mix with pasta. Add basil and thyme and use canned tomatoes for the binder and top with Parmesan. It’s not chicken cacciatore, but it’ll be tasty.

    If you prefer TexMex flavors you could season ground beef with taco seasoning, saute onions with garlic and jalapenos. Use rice for the starch and add black beans and corn as additional vegetables. Top with crushed tortilla chips and cheese.

    I rarely make hot dish these days because I like to cook everyday (kitchen therapy) and I find it easier to control my portion sizes when I cook single meals. But at least once a year I make Wild Rice Hot Dish (the most Minnesota of hot dishes) and freeze portions for nights when I need comfort food.

    I live in an area where wild rice is considered exotic and is thus crazy expensive.

     

    On sale, they want $3 for a four oz package. Whenever I visit Minnesota, I seriously stock up.

     

    This package cost me about $7.

    I use wild rice as gifts for my book club or a neighbor that watches my cat occasionally. My brother is a college professor at St. Cloud State and has done the year abroad program several times. They take students to Alnwick, England (the professor apartment he uses is in the barbican of Alnwick castle which was used as Hogwarts in the first Harry Potter movie.) The students and professors bring wild rice to use as hostess gifts. And that’s how Alnwick became the wild rice capital of England.

     

    Feeling Minnesota Wild Rice Hot Dish

    4 C boiling water
    1 cup wild rice
    1 ½ pounds of ground beef – browned and drained.
    I medium onion, chopped
    1 cup chopped celery.
    2 cloves garlic, minced
    8 oz fresh mushrooms, sliced
    1 can sliced water chestnuts, drained
    1 can cream of mushroom soup
    1 cup beef stock
    1 tsp salt,
    ¼ tsp garlic powder
    ¼ tsp onion powder
    ½ tsp paprika
    sliced almonds for the top

    Pour the boiling water over the rice and let sit for 15 minutes, drain. Saute the onion, garlic and celery until translucent, then add the mushrooms and saute until softened. Mix the beef, wild rice, and vegetables together and pour into a casserole. Sprinkle the almonds on top and bake at 350 for 1 ½ hours. Serves half an army.

  • Vegan Alfredo

    My husband has joined Glibs under the name NotUsidore! To welcome him to the community, I thought tonight I would share his vegan Alfredo recipe.

    Since going vegan, I’ve missed Alfredo more than anything. Happily, my meat loving husband has found a way to make a delicious vegan Alfredo that even he loves.

    The secret is Chao cheese, a vegan cheese made out of tofu. It tastes like Havarti, and acts like cheese. It’s good enough that I can eat a slice and feel like I’m eating real cheese. It totally hits that craving.

    Without further ado, I give you vegan Alfredo.

    Vegan Alfredo

    Delicious, creamy vegan alfredo, that even my non-vegan husband loves.

    Roux

    • 2 tbsp Earth Balance Butter Alternative (heaping tbsp)
    • 1 tbsp white onion (minced)
    • 1 tbsp garlic (minced)
    • flour

    Sauce

    • 3 cup almond milk (unflavoured, unsweetened)
    • 6 slices creamy Chao cheese (vegan)
    • 1 tsp sea salt
    • 1 tsp black pepper (freshly ground)
    • big pinch thyme
    • small pinch chile powder

    1. Melt the butter alternative. Add the onion, and cook over medium heat until soft.

    2. Add the garlic. Cook until just starting to brown.

    3. Add flour and create a roux.

    4. Add almond milk. Whisk until smooth.

    5. Add Chao and spices. Cook over medium heat until smooth and melty.

    Add lemon zest and 2 tbsp of lemon juice to make a lemon Alfredo.

  • Decorate That Cake!

    I started baking as part of my half-assed, slow-motion, car crash of a mid-life crisis.  I needed a creative outlet. My first decorating attempt was truly pathetic.

    Peppermint Cake by Tulip

     

    It was a peppermint cake and I wanted to make it look like a peppermint candy.  I failed. I lacked technical skill (and proper tools) in decorating.  So, I regrouped and focused on making the cakes impressive on the inside by figuring out how to make checkerboard cakes.

    But, I really wanted them to be pretty on the outside as well.

    I decided to focus on what I was capable of doing.  I bought basic tools, an offset spatula and basic tips and a pastry bag.  With just these tools, you can make impressive cakes if you think carefully about what you are doing.

    offset spatula

     

    Before we get to decorating, I do want to tell you about ermine – or boiled– frosting.  This is the best frosting I have ever tasted.  It is fluffy, light, and just sweet enough.  It’s made by combining 5 T flour, 1 cup sugar and 1 cup milk (you can use coconut milk or almond milk to make it vegan) in a saucepan and cook, stirring constantly, until it has the texture of mashed potatoes.  Let that cool, then beat it a little at a time into 1 cup of butter (or margarine) with a pinch of salt and vanilla or other flavoring.

     

    It will seem to curdle, keep going, and it will turn into something with the texture of whipped cream.   Now, we’re ready to talk about decorating.

     

    First, you can make a swirled frosting, then sprinkle stuff on top.  I made a coconut lime cake with lime curd between the layers.  I used coconut  milk to make the ermine frosting and balance the fresh lime curd between the layers.  I used the offset spatula to make it swirly.  It really takes no skill at all – just smear it on the cake.   Then I sprinkled dried coconut on top along with a few lime slices.  I think this is a pretty and inviting cake.

     

    I’ve also made an almond cake with raspberry between the layers.  I decorated this one with sliced almonds and fruit.  I toasted the slivered almonds and used them to make ‘flowers’ with a berry in the center. Just stick them into the frosting in a circular pattern – it’s hard to mess up.  I smoothed out the sides, and I’ll explain how I got it smooth in a moment, but you don’t have to do that.  You could leave it swirled.  I pressed toasted almonds around the bottom of the cake as well.  Again, I think this is a pretty and inviting cake.

     

    You can make a very cute or a very elegant cake just by making blobs of frosting.  When I do this, I leave the sides unfrosted.  This is for two reasons: I like the look, and I use butter cream and the blobs are thick.  That is a lot of butter cream on the top of the cake and I don’t want the sweetness of the butter cream to overwhelm the cake.  I made this cake (along with StraffinRun who never posted pics – glares) back in  October.  I just made blobs using different tips and colors and then added candy eyes.

     

    The simplicity of the idea inspired me.  I thought instead of cute, this could be used for an elegant cake.  And, you don’t actually need tips to make the elegant version.  It can be done with just a Ziploc bag.  Put the frosting into the Ziploc, cut off part of one corner and go to town. I made a lemon cake and put cherry jam between the layers.  I just made blobs and then sprinkled a little colored sugar over it.  I think it looks elegant.

     

     

    Lastly, drip cakes are very popular and hip these days and they are easy.  I made a peanut butter cake and put chopped peanuts between the layers

     

    For a drip cake, you want the frosting smooth on the top and sides.  I made a peanut butter butter cream, and smoothed it over the cake.

     

    You make it smooth by putting frosting on the outside of the cake.  It doesn’t need to smooth at that point, but you’re not trying to make a swirled cake. Then, put the offset spatula under hot running water.  Use it to smooth the sides by running it around the outside.  It takes repeated efforts, under the hot water, smooth, repeat until you are happy with it.  Once it is smooth, stick it in the refrigerator to chill.  A drip works best over a cold, frosted cake.

    Next make the ganache for the drip.  I made chocolate ganache which is equal weights of chocolate and cream.  Do weight it, it makes a difference.  Chop up the chocolate then pour hot cream (heated in the microwave) over it and stir.  Add a little corn syrup (1 tablespoon or less) to make it shiny.

     

    Pour a little ganache on top, then smooth it toward the edge of the cake.  When you reach the edge, give it a little push to make it drip over the side.  It’s that easy.  You can add more decorations, like chopped Reese’s peanut butter cups or other candies if you like.

     

    I’m enjoying learning to decorate cakes.  It gives me a creative outlet and has pushed me to think about how to get an effect within my skill level.  I hope you enjoyed seeing these easy methods and take inspiration for your own cakes.

     

     

  • Keto Cocktailing

    Keto cocktail supplies. Dean tested, Dean approved.

     

    For health reasons that I won’t bore you with, the Dean household has been on a dietary journey that has taken us through low-carb, keto, and paleo, all of which share an aversion to sugar.  Sadly, sugar is a fundamental ingredient in a great many cocktails.  Being strict on sugar will take a lot of traditional cocktails off the table.  Now, I’m not going to take that lying down, so I have rolled up my sleeves and done the hard work of testing many low- or no-sugar cocktail recipes.  Strictly for scientific purposes, of course.

    Fruit juice:  Lemon, lime, grapefruit, and orange juice have between maybe one gram (lemons and limes) to 2.5 grams (orange juice) of sugar per ounce .  There is no substitute for fruit juice, and so we just take the (small) sugar hit on fruit juice.

    Liqueurs:  Some liqueurs are sweet, but good luck finding the sugar content for them.  If you are seriously avoiding sugar, I think more than a small dose (1/3 of an ounce?) of sweet liqueur like Grand Marnier, Drambuie or Amaretto is going to deliver more sugar than you want.  This presents a particular problem for this margarita fan, as orange liqueurs are pretty damn sweet and I don’t think you can make a margarita without a decent dose.

    Soft Drinks:  Sadly, my real sugar Mexican Cokes are verboten, as are full-sugar soft drinks of any kind.  The good news is, there are some pretty damn good sugarless or low(ish) sugar soft drinks out there.  The Zevia branded cola isn’t bad at all, but for sugar-free colas we prefer the Blue Sky cola.  For ginger beer, we have found that the sugar-free Cock and Bull is excellent.  There doesn’t seem to be a sugar-free tonic water, but the Q Tonic Light is an excellent low-sugar option, but still delivers 8 grams of sugar.

     Sweeteners:  Sugar and simple syrup are right out, which leaves you with the myriad of substitutes, none of which are entirely satisfactory.  In our experience, stevia drops are the best substitute for a keto cocktail; you’ll have to experiment to find the right level for you, but we settled on about 1 – 2 drops per ounce of drink (liquor, mixers, and all), with an extra splash of water.  If the cocktail has lemon or lime, you might want a drop or two more stevia to offset the sour fruit juice.

    You have some options if you are willing to tolerate some sugar but want a low-glycemic sweetener.  Honey and agave nectar aren’t on that list, despite the claim of some sellers that agave nectar is low-glycemic.  Agave nectar is basically the same as honey, as near as I can tell.  Warning: there are a number of alternative sweeteners out there, some of which you may not like the taste of, and some of which your digestive tract may object to.  Be prepared to do some experimentation.

    The two low-glycemic sweeteners that seem to work the best are yacon syrup and Dolcedi, an apple-derived sweetener.  The Dolcedi is clear, has a very clean taste, and comes close to the right mouthfeel.  Yacon syrup is dark, has more of a molasses flavor, and also has a good mouthfeel.  These are spendy, but the good news is you should be able to use around half as much, give or take, compared to simple syrup.

    We have noticed something else, as well:  Since really cutting down on sugar, a lot, we are “resensitized” to sweet flavors – it takes less sweetener for things to taste sweet enough/not too sweet.

    With this in hand, you should be able to take a fair amount of sugar out of your cocktails.  Probably the highest-sugar cocktail still on our menu is Margaritas (made with tequila, Salerno, lime juice, and yacon syrup or Dolcedi).

    But what’s an R C Dean post without a cocktail recipe or two?

    Barrel-Aged Old Fashioned

    Your typical old-fashioned has a dose of simple syrup (often one part simple syrup to two parts booze).  This recipe is kind of cheating, because it relies on home barrel-aged rye to provide the sweetness.

    • 3 oz. Barrel-Aged Bulleit Rye
    • 6 dashes Angostura Bitters
    • 3 dashes Peychaud’s Bitters
    • 3 dashes Fee’s Aztec Chocolate Bitters

    Stir, pour over rocks.

    A variation on this, if for some reason you don’t have any barrel-aged Bulleit rye on hand, is to add 1/3 oz of maple syrup.  Which kinda blows the strict keto thing (you’re looking at 5 – 6 grams of sugar), but the maple flavor blends right in with the rest.  And, of course, sweetens the drink.  There are some low-glycemic maple syrup substitutes, but we weren’t all that impressed.  You can also dose with the Dolcedi or yacon syrup if you need a little more sweetener

    Keto Whiskey Sour

     This is pretty much a straight substitution of stevia drops for simple syrup.  The result is not as sweet and a little drier than a classic whiskey sour.  Using stevia, there seems to be a limit; its fine to a point, and then, one drop too many makes it taste kinda weird.

    • 3 oz. rye (or whatever your whiskey of choice is)
    • 1 ¼ oz. lemon juice
    • Splash of water
    • 5 – 8 drops stevia

    Shake over ice, pour over rocks.  Again, if stevia isn’t your bag, you can try to the Dolcedi or yacon syrup.

  • Recipe: SP’s Homemade Ricotta

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    SP’s Homemade Ricotta

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    Here is another super easy recipe that anyone can make at home. Except vegans. Sorry, WebDom!

    This ricotta can be used in any application in which you’d use commercial ricotta, but you might need to let it drain a bit longer, or even overnight, so it firms up more, depending on use. We tend to use it within an hour or so of finishing the process.

    Ricotta is a very forgiving product to make. You’ll definitely want to experiment and discover exactly which acids you like to use for curdling, and how much cream you want to add, if any. Go crazy and see what you come up with.    

    Yields approximately 1 pound of fresh ricotta.

     

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    Ingredients

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    • 2 quarts whole milk
    • 1/2 – 1 cup heavy cream
    • 4 tbsp lemon juice
    •  1/2 tsp salt

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    Procedure

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    1. Pour the milk and cream into a heavy saucepan. Heat slowly to 200 degrees F. If you don’t have a thermometer, heat until just below boiling.

      Mixture of whole milk and cream, simmering.
       

    2. Turn burner to low (or turn off for an electric stove). Stir in lemon juice and salt.

      You need both.

       

    3. Continuing stirring until curds begin to form, about a minute. Remove pan from heat and allow to sit uncovered for 15 or 20 minutes. The curds will continue to form and create a solid surface atop the whey.

    4. While the ricotta is forming, dampen a double layer of cheesecloth and line a mesh strainer completely. Set it over a large bowl.

       

    5. When the curds have had time to form, scoop them gently off the top of the whey and place in the cheesecloth. If you don’t have a skimmer, you can pour the entire contents of the saucepan into your lined strainer (as long as it will fit!). The whey will drain, leaving the ricotta in the cheesecloth.

      Curds set
       

    6. Allow the ricotta to drain until it has reached the desired consistency for your recipe. The ricotta will keep in the frig for about a week. But it never lasts that long at our place.

      Finished ricotta after draining.
       

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    Note: Don’t throw out the leftover whey! It’s a great addition to breads and other baked goods, mashed potatoes, oatmeal, or even added to soups. Store in the frig for up to a week and use a bit here and there. It can also be frozen in smaller quantities.

    [/et_pb_text][/et_pb_column][et_pb_column type=”1_2″][/et_pb_column][/et_pb_row][et_pb_row][et_pb_column type=”1_4″][et_pb_text _builder_version=”3.23.3″ width=”90%” width_phone=”50px” max_width=”1080px” max_width_tablet=”100px” max_width_phone=”50px” text_text_shadow_horizontal_length=”text_text_shadow_style,%91object Object%93″ text_text_shadow_horizontal_length_tablet=”0px” text_text_shadow_vertical_length=”text_text_shadow_style,%91object Object%93″ text_text_shadow_vertical_length_tablet=”0px” text_text_shadow_blur_strength=”text_text_shadow_style,%91object Object%93″ text_text_shadow_blur_strength_tablet=”1px” link_text_shadow_horizontal_length=”link_text_shadow_style,%91object Object%93″ link_text_shadow_horizontal_length_tablet=”0px” link_text_shadow_vertical_length=”link_text_shadow_style,%91object Object%93″ link_text_shadow_vertical_length_tablet=”0px” link_text_shadow_blur_strength=”link_text_shadow_style,%91object Object%93″ link_text_shadow_blur_strength_tablet=”1px” ul_text_shadow_horizontal_length=”ul_text_shadow_style,%91object Object%93″ ul_text_shadow_horizontal_length_tablet=”0px” ul_text_shadow_vertical_length=”ul_text_shadow_style,%91object Object%93″ ul_text_shadow_vertical_length_tablet=”0px” ul_text_shadow_blur_strength=”ul_text_shadow_style,%91object Object%93″ ul_text_shadow_blur_strength_tablet=”1px” ol_text_shadow_horizontal_length=”ol_text_shadow_style,%91object Object%93″ ol_text_shadow_horizontal_length_tablet=”0px” ol_text_shadow_vertical_length=”ol_text_shadow_style,%91object Object%93″ ol_text_shadow_vertical_length_tablet=”0px” ol_text_shadow_blur_strength=”ol_text_shadow_style,%91object Object%93″ ol_text_shadow_blur_strength_tablet=”1px” quote_text_shadow_horizontal_length=”quote_text_shadow_style,%91object Object%93″ quote_text_shadow_horizontal_length_tablet=”0px” quote_text_shadow_vertical_length=”quote_text_shadow_style,%91object Object%93″ quote_text_shadow_vertical_length_tablet=”0px” quote_text_shadow_blur_strength=”quote_text_shadow_style,%91object Object%93″ quote_text_shadow_blur_strength_tablet=”1px” header_text_shadow_horizontal_length=”header_text_shadow_style,%91object Object%93″ header_text_shadow_horizontal_length_tablet=”0px” header_text_shadow_vertical_length=”header_text_shadow_style,%91object Object%93″ header_text_shadow_vertical_length_tablet=”0px” header_text_shadow_blur_strength=”header_text_shadow_style,%91object Object%93″ header_text_shadow_blur_strength_tablet=”1px” header_2_text_shadow_horizontal_length=”header_2_text_shadow_style,%91object Object%93″ header_2_text_shadow_horizontal_length_tablet=”0px” header_2_text_shadow_vertical_length=”header_2_text_shadow_style,%91object Object%93″ header_2_text_shadow_vertical_length_tablet=”0px” header_2_text_shadow_blur_strength=”header_2_text_shadow_style,%91object Object%93″ header_2_text_shadow_blur_strength_tablet=”1px” header_3_text_shadow_horizontal_length=”header_3_text_shadow_style,%91object Object%93″ header_3_text_shadow_horizontal_length_tablet=”0px” header_3_text_shadow_vertical_length=”header_3_text_shadow_style,%91object Object%93″ header_3_text_shadow_vertical_length_tablet=”0px” header_3_text_shadow_blur_strength=”header_3_text_shadow_style,%91object Object%93″ header_3_text_shadow_blur_strength_tablet=”1px” header_4_text_shadow_horizontal_length=”header_4_text_shadow_style,%91object Object%93″ header_4_text_shadow_horizontal_length_tablet=”0px” header_4_text_shadow_vertical_length=”header_4_text_shadow_style,%91object Object%93″ header_4_text_shadow_vertical_length_tablet=”0px” header_4_text_shadow_blur_strength=”header_4_text_shadow_style,%91object Object%93″ header_4_text_shadow_blur_strength_tablet=”1px” header_5_text_shadow_horizontal_length=”header_5_text_shadow_style,%91object Object%93″ header_5_text_shadow_horizontal_length_tablet=”0px” header_5_text_shadow_vertical_length=”header_5_text_shadow_style,%91object Object%93″ header_5_text_shadow_vertical_length_tablet=”0px” header_5_text_shadow_blur_strength=”header_5_text_shadow_style,%91object Object%93″ header_5_text_shadow_blur_strength_tablet=”1px” header_6_text_shadow_horizontal_length=”header_6_text_shadow_style,%91object Object%93″ header_6_text_shadow_horizontal_length_tablet=”0px” header_6_text_shadow_vertical_length=”header_6_text_shadow_style,%91object Object%93″ header_6_text_shadow_vertical_length_tablet=”0px” header_6_text_shadow_blur_strength=”header_6_text_shadow_style,%91object Object%93″ header_6_text_shadow_blur_strength_tablet=”1px” box_shadow_horizontal_tablet=”0px” box_shadow_vertical_tablet=”0px” box_shadow_blur_tablet=”40px” box_shadow_spread_tablet=”0px” z_index_tablet=”500″]

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  • Recipe: SP’s Lemon Curd

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    SP’s Lemon Curd

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    We love lemon curd. But it needs to actually be lemony!

    This recipe is much less sweet than many others. You can adjust the level to your preference.

    With berries beginning to be in-season-luscious, it’s the perfect time to indulge.

    You could also use this same lemon curd recipe for tarts or pies, or as a base under a nice slice of pound cake.

    Serves 4-6. YMMV.

    [/et_pb_text][/et_pb_column][et_pb_column type=”1_2″][et_pb_image src=”https://glibertarians.com/wp-content/uploads/2019/05/lemon-curd.jpg” force_fullwidth=”on” _builder_version=”3.23.1″ animation_direction=”right” animation_intensity_slide=”5%” animation_starting_opacity=”100%” align_last_edited=”on|desktop” align_tablet=”center” box_shadow_horizontal_tablet=”0px” box_shadow_vertical_tablet=”0px” box_shadow_blur_tablet=”40px” box_shadow_spread_tablet=”0px” z_index_tablet=”500″ /][/et_pb_column][/et_pb_row][et_pb_row custom_padding=”||0px|” custom_margin=”|||” _builder_version=”3.0.105″ width=”90%” max_width=”1080px”][et_pb_column type=”4_4″][et_pb_text admin_label=”Lemon Curd” _builder_version=”3.23.1″ text_font=”Cormorant Garamond||||||||” text_text_color=”#1e1e1e” text_font_size=”26px” animation_style=”fold” animation_direction=”left” animation_intensity_fold=”5%” animation_starting_opacity=”100%” text_text_shadow_horizontal_length=”text_text_shadow_style,%91object Object%93″ 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    For the Lemon Curd

    [/et_pb_text][et_pb_divider color=”#cccccc” divider_weight=”2px” _builder_version=”3.2″ max_width=”80px” max_width_tablet=”150px” max_width_phone=”150px” max_width_last_edited=”off|desktop” animation_style=”fold” animation_direction=”left” animation_intensity_fold=”5%” animation_starting_opacity=”100%” /][/et_pb_column][/et_pb_row][et_pb_row _builder_version=”3.10.1″ width=”90%” max_width=”1080px”][et_pb_column type=”1_3″][et_pb_text admin_label=”lemon curd ingredients” _builder_version=”3.23.1″ text_font=”Montserrat||||||||” text_text_color=”#1e1e1e” ul_line_height=”2em” animation_style=”fold” animation_direction=”left” animation_intensity_fold=”5%” animation_starting_opacity=”100%” text_text_shadow_horizontal_length=”text_text_shadow_style,%91object Object%93″ text_text_shadow_horizontal_length_tablet=”0px” text_text_shadow_vertical_length=”text_text_shadow_style,%91object Object%93″ text_text_shadow_vertical_length_tablet=”0px” 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    • 4 large lemons
    • 1 to 1-1/4 cups granulated sugar
    • 1/4 cup unsalted butter, softened
    • 8 egg yolks (reserve the whites for another use, if desired)
    • 3/4 cup lemon juice
    • 1/8 tsp salt

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    1. Remove the zest from the lemons, being careful to avoid the bitter white pith beneath, and add to a food processor bowl. 

    2. Add sugar to food processor bowl and process until the zest is finely minced and incorporated into the sugar.

    3. Transfer the zest-sugar mixture to a mixing bowl.

    4. Add the butter to the mixing bowl; cream the sugar and butter.

    5. Add the egg yolks to the mixing bowl and stir until combined.

    6. Thoroughly mix in the lemon juice and salt, then transfer the mixture to a 3 quart saucepan.

    7. Place a fine mesh strainer over a bowl large enough to accommodate the lemon curd, and set aside.

    8. Cook the lemon curd over medium heat, stirring constantly. The mixture will begin to thicken after about 5 minutes.

    9. Continue cooking until the lemon curd thickens enough to coat the back of a wooden spoon, or it reaches 190F. It should be thick, yet still pourable.

    10. Pour the lemon curd into the strainer, pressing with a spoon or spatula to force the curd through, leaving any course bits of lemon zest or pieces of separated egg yolk behind in the strainer.

    11. Chill thoroughly before serving.

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    For the Berries

    [/et_pb_text][et_pb_divider color=”#cccccc” divider_weight=”2px” _builder_version=”3.2″ max_width=”80px” max_width_tablet=”150px” max_width_phone=”150px” max_width_last_edited=”off|desktop” animation_style=”fold” animation_direction=”left” animation_intensity_fold=”5%” animation_starting_opacity=”100%” /][/et_pb_column][/et_pb_row][et_pb_row _builder_version=”3.10.1″ width=”90%” max_width=”1080px”][et_pb_column type=”1_3″][et_pb_text admin_label=”berry ingredients” _builder_version=”3.23.1″ text_font=”Montserrat||||||||” text_text_color=”#1e1e1e” ul_line_height=”2em” animation_style=”fold” animation_direction=”left” animation_intensity_fold=”5%” animation_starting_opacity=”100%” inline_fonts=”Georgia” text_text_shadow_horizontal_length=”text_text_shadow_style,%91object Object%93″ text_text_shadow_horizontal_length_tablet=”0px” text_text_shadow_vertical_length=”text_text_shadow_style,%91object Object%93″ text_text_shadow_vertical_length_tablet=”0px” 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    • 2 cups strawberries, hulled and quartered 
    • 1 cup blueberries
    • granulated sugar to taste

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    1. Add the strawberries, blueberries, and sugar to a bowl. Stir.

    2. Cover and let the berries rest to release juices while the lemon curd chills.

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    Assembly

    [/et_pb_text][et_pb_divider color=”#cccccc” divider_weight=”2px” _builder_version=”3.2″ max_width=”80px” max_width_tablet=”150px” max_width_phone=”150px” max_width_last_edited=”off|desktop” animation_style=”fold” animation_direction=”left” animation_intensity_fold=”5%” animation_starting_opacity=”100%” /][/et_pb_column][/et_pb_row][et_pb_row _builder_version=”3.10.1″ width=”90%” max_width=”1080px”][et_pb_column type=”4_4″][et_pb_text admin_label=”procedure” _builder_version=”3.23.1″ text_font=”Cormorant Garamond|500|||||||” text_text_color=”#1e1e1e” text_font_size=”20px” text_line_height=”1.8em” animation_direction=”left” inline_fonts=”Georgia” text_text_shadow_horizontal_length=”text_text_shadow_style,%91object Object%93″ text_text_shadow_horizontal_length_tablet=”0px” text_text_shadow_vertical_length=”text_text_shadow_style,%91object Object%93″ text_text_shadow_vertical_length_tablet=”0px” text_text_shadow_blur_strength=”text_text_shadow_style,%91object Object%93″ 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    1. Place a couple tablespoons of berry mixture in the bottom of a dessert dish or bowl.

    2. Spoon chilled lemon curd over the berries, leaving room at the top of the dish.

    3. Top with more berries. 

    4. Enjoy!

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  • I Can Pickle That!

    Summer is coming. I think there is nothing better than an icy cold martini on a hot summer evening. What food goes well with a martini? Something pickled! I love a plate of cheese and crackers with an array of pickled fruits and vegetables to accompany my martini.

    Everything I’m going to discuss is a refrigerator pickle, not canned. They aren’t shelf stable and need to be kept in the refrigerator. This means you are free to experiment.1 I have read hundreds (literally) of pickling recipes in an attempt to come up with a base recipe that you could riff off of and create your own recipes – much like dressing is a 3:1 oil to vinegar ratio. I cannot claim that I have defined one from my investigation. The recipes are all over the place. Some have no salt or no sugar. Others use lots of sugar, but no salt, some use lots of salt and no sugar.

    Michael Ruhlman in Ratio says a brine should be a 20:1 ratio of water to salt (2 ½ cups water to 2 T Morton’s kosher salt) and he uses it for some fermented style pickles, though not refrigerator pickles. Tamar Adler of An Everlasting Meal gives several suggestions. First, she says you can use nothing but vinegar and salt. For a brine, she suggests using one and a half times as much vinegar as water and for every four cups of liquid, add ¼ cup salt and ¼ cup sugar and simmer until they dissolve. Or, don’t measure and adjust the salt and sugar until you like it (Chapter 18). I find her suggestion a little too sweet and salty, so I adjust. The goal is to help you understand the techniques used.

    In general, for the kind of pickles I’m talking about, you need vinegar, water, salt, sugar and spices. For my experiments, I use 1 cup water, 1 cup vinegar, 1 tablespoon each salt and sugar. Then add additional spices depending on what you are pickling and your own tastes. It is easy to scale up if necessary and I frequently adjust the level of salt or sugar.

    I have used this to pickle cherries by adding cinnamon and cloves. Pack a clean jar with pitted cherries. Put the vinegar, water, salt and sugar in a pan, add a cinnamon stick and a teaspoon of cloves and bring to boil (for the basic brine – scale up as necessary). Once the brine is boiling, remove from heat and pour over the packed cherries. Make sure all the cherries are covered with the brine. Let cool uncovered to room temperature, then cover tightly and store in the refrigerator. They are ready to eat after sitting overnight (12 hours). I love them with duck or tossed into a salad.

    I’ve used this basic brine with cauliflower adding onion and a few sprigs of fresh thyme. I put the onion and thyme in the jar with the cauliflower and poured the basic brine over it. Again, cool to room temperature then close tightly and put in the refrigerator. They were crunchy and made an excellent addition to salads (as well as just eating them with a martini) or alongside fish.

    The next few recipes all come from someone else, but are ones I really like. They also show the wide variety of pickling recipes. I will note that when I follow the recipes, I don’t often have enough brine. In those cases, I just top up the jars with vinegar. What I hope you learn is that there are many ways to make pickles. Each recipe is done in a different way.

    First, are pickled carrots. I have this recipe written on a card and have no idea where it came from. I cut the carrots into matchsticks and slice onions thin. I pack them into a quart jar. Then, I toast 1 T mustard seed, 2 t coriander and 2 t black pepper corns. Then I add the brine ingredients. The brine is 1 cup apple cider vinegar, 1 cup water, 2 T kosher salt and 3 T sugar. Bring that to a boil, stirring to make sure the salt and sugar dissolve, then pour over the carrots. Cool to room temperature, then cover tightly and store in the refrigerator. I use them in fish tacos or serve them with pork chops. These are addictive and I make them frequently -they should last for up to a month though mine never last that long because I eat them a cup at a time. I also make smaller recipes and eat them, so that I don’t have to worry about getting bored. I’ve also used the leftover brine in place of vinegar in salad dressings. Works really well.

    Oscar disapprovingly notes, “I cannot eat that.”

     

    My pickled mushrooms recipe comes from the Washington Post. These are supposed to sit in the refrigerator for a week before eating. I never make it – day 5 I’m eating some of them with a roast chicken, a steak, or just on their own. The recipe says they will last for several months, but again, mine don’t last that long (though I usually only make half a recipe.)

    Next are pickled grapes. The recipe comes from Simple, Fresh, Southern by The Lee Brothers. I enjoy these because they are sweet and spicy. I’ve given them to a neighbor who used them in martinis instead of an olive. I toss these in salads and also serve with roast pork. The recipe is 6 cups mixed red and green seedless grapes (I just use red), 2 cups of white vinegar, 1 cup of water, 2 tablespoons kosher salt, 2 teaspoons sugar, 3 cloves of garlic, peeled and crushed, leaves from a four inch sprig of rosemary, ½ teaspoon crushed red chile flakes.

    Pack the grapes into 3 pint sized glass containers with lids. Put water and vinegar into a sauce pan, and add the salt, sugar, garlic, rosemary and chile flakes. Heat to a simmer, then remove from heat and divide among the three pint sized containers. Cover loosely and let cool to room temperature. Then cover tightly and store in the refrigerator. They are ready to eat after an hour in the refrigerator. Keep for two weeks if they last that long.

    The last recipe I want to discuss is pickled apples. This recipe comes from the apple council and I don’t have a link. Served with cheddar cheese (and a martini), these are awesome. I’ve also laid pickled apple slices on top of a pork loin for the last ten to fifteen minutes of cooking. This recipe is different in that you don’t heat the vinegar mixture. Tamar Adler of An Everlasting Meal suggests just putting vegetables into leftover brine from pickles or capers and letting them pickle, so this is similar to that idea.

    Use 1 English cucumber (unpeeled), sliced thin and tossed with 1 tablespoon salt. Let sit for 20 minutes, then rinse and drain. Meanwhile, core and slice thin two apples (unpeeled), 2 medium shallots (or ½ red onion) and 1 jalapeno pepper, sliced crosswise. Whisk together ¾ c apple cider vinegar, 1 cup water and ½ cup sugar (I use ¼ cup). Add a cinnamon stick and a star anise pod to the vinegar mixture and pour over the apples, shallots and jalapeno. Add the cucumber and toss. Let sit for 30 minutes and serve. Keeps in the refrigerator in a tightly covered container for two weeks. These are great on sandwiches. I’ll also note that when I haven’t had a jalapeno available, I’ve substituted crushed red pepper flakes.

    I hope the recipes I’ve shown here demonstrate the wide variety of things that can be pickled and the wide variety of pickling brines that can be used. I’ve also given you a few basic brines to use for experiments. I hope this inspires you try pickling vegetables or fruit. I can imagine using a basic recipe to pickle peaches with habanero peppers, or green beans with some marjoram and garlic. Much like salad dressings, pickling fruits and vegetables is an opportunity to experiment and be creative. There aren’t any wrong answers, just make what you like.

    —-
    1 If you find a canned pickle recipe you like, you can use it for refrigerator pickles. You can’t go the other way. Don’t screw around with canning recipes. Botulism doesn’t make you sick; it makes you dead.

    “Wait. Why did you wake me up?”

  • And Now for Some Fabulous Fruit Mead

     

    I started making mead in 2003. Most people start with the Compleat Meadmaker by Ken Schramm. I did too. I have my signed copy, but I haven’t actually read it since about 2004. I started making wine from fresh grapes in 2008, and it influenced how I made mead. I started making beer in 2013, and it too influenced how I made mead. This article condenses my nearly 16 years of experience in making mead. It’s a long article, but I didn’t want to split up the content. So here it is.

    Let’s start with a few definitions: Session Mead (hydromel); Standard Mead; and Sack Mead. Per the 2015 Mead Style Guidelines from the Beer Judge Certification Program (BJCP), the “strength” of mead is classified as Hydromel, Standard, or Sack.

    Strength. A mead may be categorized as hydromel, standard, or sack strength. Strength refers to the alcohol content of the mead (and also, therefore, the amount of honey and fermentables used to make the mead).

    Personally, I hate the term “hydromel” which basically means watery mead. So, I prefer to use the term “Session Mead” for anything that I make in the 6% to 10% ABV range. The alcohol level of Standard Mead would be in the range of 12% to 16% ABV which is typical of table wine. And Sack Mead would be 18% ABV and beyond. There is an assumption that the higher the alcohol level, the more honey aroma and flavor will be present due to the increase in fermentable sugar. Yet a bone-dry mead at 16% ABV and dessert sweet mead at 8% ABV can have about the same amount of honey in the recipe. It all depends on the brewing process – what yeast is used; whether all the fermentable sugars are consumed in fermentation; whether or not the product is back-sweetened after fermentation; what the product is back-sweetened with (honey or cane sugar). But in general, a session mead is going to start with a lower original gravity (less fermentable sugar) than a standard mead which has a lower original gravity that a sack mead.

     

    Session Mead and Ale Yeast

    I use ale yeast when I am making a session mead. Ale yeast produces a different flavor profile than wine yeast. With the right ale yeast, the yeast can accentuate the honey character in the product to overcome the lower levels of honey in the recipe. I am particularly fond of Wyeast 1318 (London III). My second favorite is 1728 (Scottish Ale). I have had good results in yeast trials with 1335 (British Ale III); 1968 (London ESB); 1214 (Belgian Abbey Style); 1762 (Belgian Abbey Style II); and 3787 (Trappist Style High Gravity). The three Belgian style yeasts – 1214, 1762, and 3787 – are very good for making a stronger mead at 10% to 12% (nearly a standard mead) but with different flavors than you would get with a wine yeast.

    A key feature of ale yeast is “attenuation” which means the yeast does not consume all of the available sugar during fermentation. Most ale yeasts will consume between 65% and 80% of the available sugar during fermentation, and different ale yeasts attenuate at different levels. This allows a brewer to produce dryer or sweeter products by changing the yeast strain during fermentation. For any given yeast, there will be variations in the attenuation depending upon the type of sugar available – simple sugars vs complex sugars as well as the fermentation temperature and other factors.

    My favorite yeast, 1318, generally attenuates at around 75% in beer (malt sugars). It attenuates at dramatically different levels in other products. In cider, it attenuates at around 90% because apple juice is primarily simple sugars. In mead, the results are all over the place depending upon the type of honey used and the type of fruit used. This makes it nearly impossible to predict in advance whether the product will finish sweet or dry. It also makes bottle conditioning extremely unpredictable (can you say “gusher”?). While I love the flavor produced by the yeast, I have given up on bottle-conditioning anything I make with it. So, I almost always back-sweeten to taste; stabilize with potassium sorbate; then keg and force carbonate.

     

    Small-Scale Kegging

    A big challenge for beginners is how to keg and force carbonate small batches if you are not already set up to keg beer. The answer is that there is a growing marketplace for mini-keg and/or stainless-steel growlers which have lids with connectors for micro-regulators and picnic taps. There are many products available on the market (go peruse Amazon) and the variety of products can be confusing.

    A key issue is whether or not you want compatibility between small-scale kegging equipment and the standard kegging equipment used by most home brewers. In my case, I was already well-equipped with standard ball-lock equipment, so I focused on finding mini-kegs, micro-regulators and taps using ball-lock connectors. For me, I generally force carbonate in standard sized equipment. Yet, there are times when I want to dispense to a small system so that I take products to a party or class and then dispense under typical CO2 pressures. But I also want to be able to force carbonate an experimental batch without tying up my full-sized equipment. So, I looked for small-scale equipment with ball-lock connections.

    Here is a small sample of equipment you can find in the marketplace (these examples are all ball-lock connections):

    Small Cornelius kegs:

    • 1 ¾ gallon kegs (shorter versions of a standard 5-gallon keg) $85
    • Mini-regulator (get one that goes up to 25+ PSI to support force carbonation) $80
    • One-time use (non-refillable) 74gr CO2 cartridge $ 5
    • Keg Faucet (complete with ball-lock connector) $35

    Mini-kegs (growlers):

    • 5L stainless-steel growler/mini-keg (also available in 2L, 4L, and 10L sizes) $55
    • Ball-Lock lid for growler/mini-keg $35
    • Micro-regulator (get one that goes up to 25+ PSI to support force carbonation) $45
    • One-time use (non-refillable) 16gr CO2 cartridge (go buy in bulk on Amazon) $ 2
    • Picnic tap faucet and line $11

    Note: I have purchased from Williams Brewing in the past and have been happy with the quality and their prices. I have at least one of everything in the list above. I have also purchased from other suppliers and have been just as happy. All the ball-lock parts are standard and will work with any ball-lock keg or mini-keg. I have no idea if the size and threading of ball-lock lids for growler/mini-kegs is standardized so that products from different manufacturers will be compatible. As of this time, I have only purchased from the single manufacturer linked above.

     

    Session Mead Recipes:

    Finally, we get to the point. What do I put in the primary to make a nice fruit mead? Here is a generic recipe for session mead that will produce one gallon of finished product:

    • 2 lbs of honey
    • 3 lbs of frozen fruit
    • 1 gallon of water
    • 1 package of ale yeast

    This will produce about 8% alcohol by volume (ABV) assuming the product finishes nearly dry. You can bottle condition the product assuming you want semi-dry to dry product. Otherwise, you can back-sweeten to taste, then stabilize, keg, and force carbonate. For quick and simple fruit meads, I generally back-sweeten with cane sugar. If you back-sweeten with honey, it will get cloudy all over again and may not clear back up (depending on the honey you are using).

    One thing to note is that acid and tannin levels will vary dramatically by the type of fruit you use. I know some people that like dry mead, but they are in the minority, so most meads are packaged semi-sweet to sweet. Therefore, a decent level of acid (similar to wine) is pretty much a requirement to balance the sweetness of most meads. Tannins are optional in mead, but I think they are highly desirable. Thus, the mead maker needs to understand how much acid and tannin are in the fruits used to make mead to keep everything in balance. Fortunately, there are websites out there that provide detailed acid and tannin level information on a wide variety of fruits used to make wine and mead.

    The following are two example meads that I am making for a class this spring. All the ingredients, except for the yeast, were purchased at Walmart or Target.

    Blueberry Melomel

    • 2 lbs of Nature Nate’s Raw Unfiltered Honey (presumably clover)
    • 3 lbs of Wild Blueberries
    • 2 Meyer Lemons, zested and juiced (not shown)
    • 1 gallon of drinking water
    • 1 pkg of Wyeast 1318 London III ale yeast

    Blueberries are very low in acid. So, the zest and the juice of two large Meyer lemons is added to boost the acidity and provide a wonderful secondary aroma to the blueberry mead. Note that Meyer lemons have far less acid that normal lemons. Use only one large lemon if using regular lemons.

    All these ingredients will go into the primary. Fermentation is done on the whole fruit to provide the maximum extraction of color, aroma, and flavor from the fruit.

    This recipe produced a sugar concentration of 15.2° Brix (refractometer reading) which is equivalent to 1.062 S.G. and 8.3% potential alcohol.

    Raspberry Melomel

    • 2 lbs of Nature Nate’s Raw Unfiltered Honey (presumably clover)
    • 3 lbs of Raspberries
    • 1 gallon of drinking water
    • 1 pkg of Wyest 1318 London III ale yeast

    Raspberries are fairly high in acid. No adjustment is needed to make a well-balanced product. As before, all ingredients go into the primary. Note that raspberries mostly disintegrate in the primary. The product will probably need to be poured through a strainer at some point to remove all the bits and pieces of raspberry pulp from the product. This can be done as late as the final racking into a bottling bucket just before packaging.

    This recipe produced a sugar concentration of 14.8° Brix (refractometer reading) which is equivalent to 1.060 S.G. and 8.1% potential alcohol.

     

    Standard Mead and Wine Yeast

    Most mead makers try to make standard strength mead or sack strength mead and will use wine yeast to achieve anywhere from 12% ABV to 18% ABV or more. Some general considerations:

    • The strain of wine yeast used to make mead can have a dramatic impact on how long it takes the mead to mature (mellow out enough to be pleasant to drink).
    • The higher the alcohol level, the longer the mead takes to mature.
    • The higher the sweetness level, the easier it is to cover up the fact that the mead is still too young to drink.

    So, a sweet mead at 12% ABV will be pleasant to drink much sooner than a bone-dry mead at 16% ABV.

    Other important considerations:

    • Wine yeast can only survive until the alcohol concentration hits a certain level – its alcohol tolerance. Note that ale yeast also has an alcohol tolerance but it rarely comes into play in beer or session mead.
    • The alcohol tolerance of yeast varies by the strain of yeast – it typically ranges from 14% ABV to 18% ABV.
    • Wine yeast does not attenuate; it will consume all the available sugar until it hits its alcohol tolerance and then it will stop fermenting.

    One method to make sweet mead is to exceed the alcohol tolerance of the yeast. After the yeast hits is alcohol tolerance, any remaining sugar will not be fermented. So, you can start with a lot of honey or you can make honey additions during fermentation. Either way, this will result in the yeast hitting its tolerance and leaving residual sweetness in the product. This process is easy to abuse in my opinion. I know lots of people that will use champagne yeast to make syrupy-sweet mead at 18% ABV using this process. I generally loathe these meads.

    Another method is to start with just enough fermentable sugar to hit a desired alcohol level (somewhere lower that the alcohol tolerance of the yeast). The yeast will consume all the available sugar then fermentation will stall out leaving a dry product (basically how dry red wine is made). If sugar is added after this point, the yeast will start to ferment the added sugar. To prevent this, potassium sorbate is added first. The sorbate will prevent the yeast from fermenting any added sugar. Thus, one can make a sweet mead at a target alcohol level below the alcohol tolerance of the yeast. This is generally what I do.

    There are a lot of options out there for wine yeasts. I have only used the products from Lalvin. I have done yeast trails with five strains of yeast (shown below) that are commonly found in home brew shops:

    I’ve taken the results of my yeast trials to tastings when the products were about 4 months old, 9 months old, and 15 months old. In the earliest tasting (when the products were about 4 months old), 71B was the clear winner. It matures far sooner than any other yeast. RC-212 came in second place. D-47 was blah. K1V-1116 and EC-1118 (champagne yeast) were pretty terrible at that point. In the second tasting, (when the products were about 9 months old), RC-212 was considered the best having the richest, most complex flavor. But 71B was still a strong contender. D-47 and K1V-1116 were considered mediocre, and EC-1118 still was harsh and unpleasant. In the final tasting (when the products were about 15 months old), RC-212 was still in 1st place, and 71B was still a strong 2nd. K1V-1116 was finally maturing and pleasant to drink. D-47 was still bland and boring. EC-1118 still was harsh and unpleasant.

    Let me be clear. Champagne yeast is for making dry sparkling white wine, and it sucks in almost every other application (I don’t care what the chart up above says). Wine kits universally include EC-1118 because it is almost impossible to have fermentation failures using this yeast (it is aggressive, ferments fast, and will overcome most spoilage organisms unless you really, really fuck up sanitation). However, that does not make it a good yeast that produces good mead or wine. {Should you ever buy a wine kit, pick up a packet of 71B for a white wine or RC-212 for a red wine and throw away the EC-1118}

    In summary, if you are a beginner (I know you are not going to wait a year to drink your first batch) use Lalvin 71B. When you get to the point you have the patience to wait a year to drink your meads, both 71B and RC-212 are very good options. K1V-1116 produces nice characteristics in dark, bold fruits (think tart cherries, black currants, etc). D-47 will always be bland, so don’t bother. Don’t ever user EC-1118. {My opinions; your mileage may vary.}

     

    Bottling Standard Mead

    Bottle conditioning wine or mead that was made with wine yeast is a complex process (see méthode champenoise) that is an entire article by itself. This is not for beginners, so we will assume that everyone is packaging still (uncarbonated) products. There are three basic options at this point:

    • Wine bottles sealed with a cork
    • Beer bottles sealed with a cap
    • Beer bottles sealed with a swing top (grolsch bottles)

    Whether they are trying to cork or cap a bottle, most beginners start with the cheapest piece of equipment they can get their hands on. This results in poorly sealed bottles that tend to leak and also tend to produce grumpy brewers. I, on the other hand, have a habit of going big. My first corker was the little red “Portuguese” floor corker. I put 1500 or so corks through it. I eventually sold it and then went up scale to the blue “Italian” floor corker. I have put a couple thousand corks through it, and it is working great. I highly recommend starting with a floor corker if you have any intention of using standard wine bottles and corking them. My first capper was a light-weight bench capper that worked reasonably well, but one of the plastic parts broke after several hundred caps. There are no replacement parts, so I bought a second. Later, I bought two heavy-duty bench cappers on sale and gave away the one with the plastic parts. I bought two cappers so that I can bottle 12 oz and 22 oz (or 750 ml) bottles without resetting the equipment in the middle of a batch.

    For beginners, I would recommend the grolsch bottles. No equipment required to seal the bottle, and the product isn’t going to sit around long enough to benefit from bottle-aging in a standard wine bottle with a cork closure.

     

    Standard Mead Recipes

    One of the first considerations for the mead maker is to decide how to balance the honey and fruit characteristics in the final product. The honey can provide the primary aroma and flavor with the fruit in a supporting role. Or the fruit can provide the primary aroma and flavor with the honey in a supporting role. Or the honey and fruit can be in roughly equal balance. All three choices are considered legitimate, and I have made all three types of products. Some basic considerations:

    • Honey can be quite expensive. So, using a lot of high-sugar fruits or fruit-juices can allow less honey to be used thus saving a few bucks. Note that this skews the flavor profile towards the fruit in the finished product.
    • Fresh fruit is generally far to expensive to use in brewing unless you have direct access to the producer of the fruit and can buy it cheap. Store-bought fresh fruit is picked partially ripe and allowed to ripen on the way to the store with negative impacts on aroma, flavor, and sugar levels.
    • Frozen fruit is generally much less expensive than fresh fruit. And it is picked ripe and then flash frozen; so, it is actually better fruit for brewing. Freezing fruit also helps release the juice in the fruit. So, even if you acquire fresh fruit, it is still a good idea to freeze it.
    • Processed juices are generally much less expensive that frozen fruit. It is quick and easy way to add a lot of fruit flavor to mead. However, some of the nuance in the aroma and flavor is lost in the processing of the fruit into juice (see the wine article on how wine kits are made).
    • A nicely balanced product can be made at a reasonable price by using some combination of honey, frozen fruit, and fruit juice.

     

    Thus, we have three generic recipes that produce a gallon of finished product:

    Honey forward mead

    • 2 ¾ lbs (~1 qt) of honey
    • 2 to 3 lbs of frozen fruit
    • 1 gallon of water
    • 1 package of wine yeast

    This recipe will finish dry with any wine yeast and will produce 11% to 13% alcohol by volume (ABV) depending upon the fruit.

    Fruit forward mead

    • 2 lbs of honey
    • 2 to 3 lbs of frozen fruit
    • ½ gallon of fruit juice
    • ½ gallon of water
    • 1 package of wine yeast

    This recipe will finish dry with any wine yeast and will produce 12% to 14% alcohol by volume (ABV) depending upon the fruit and fruit juice.

    Balanced mead

    • 2 ¾ lbs of honey
    • 2 to 3 lbs of frozen fruit
    • ½ gallon of fruit juice
    • ½ gallon of water
    • 1 package of wine yeast

    This recipe will finish dry with most wine yeasts and will produce 13% to 16% alcohol by volume (ABV) depending upon the fruit and fruit juice.

    Any of these recipes can be back-sweetened with sugar or honey and stabilized with potassium sorbate prior to bottling.

    The following are two more example meads that I am making for a class this spring. Again, all the ingredients, except for the yeast, were purchased at Walmart or Target.

    Triple Berry Melomel

    • 2 lbs of Nature Nate’s Raw Unfiltered Honey (presumably clover)
    • 3 lbs of mixed Raspberries, Blackberries, and Blueberries
    • 2 quarts of White Grape Juice (Niagra)
    • 2 quarts of drinking water
    • 1 pkg of Lalvin 71B wine yeast

    Raspberries, blackberries, and white grape juice all have plenty of acid in them. The acid level in this product will be noticeably higher than in either of the two session meads above. This product will need to be back-sweetened to at least semi-sweet to be in balance. As always, all these ingredients will go into the primary.

    This recipe produced a sugar concentration of 20.4° Brix (refractometer reading) which is equivalent to 1.085 S.G. and 11.8% potential alcohol.

    Dark Sweet Cherry Melomel

    • 2 lbs of Nature Nate’s Raw Unfiltered Honey (presumably clover)
    • 3 lbs of Dark Sweet Cherries
    • 2 quarts of White Grape Juice (Niagra)
    • 2 quarts of drinking water
    • 1 pkg of Lalvin 71B wine yeast

    Dark sweet cherries have some acid, but not a lot. The white grape juice in the recipe provides the acid to give the finished product the proper structure. The acid level in this product will be similar to the two session meads above. This product can to be back-sweetened from semi-dry to semi-sweet and be in balance. As always, all these ingredients will go into the primary.

    This recipe produced a sugar concentration of 22.6° Brix (refractometer reading) which is equivalent to 1.095 S.G. and 13.3% potential alcohol. Note that cherries have a lot more sugar than most berries.

     

    Making the Example Recipes

    All these example recipes state they will make 1 gallon of finished product. A lot more than 1 gallon of volume is going into the primary, so the primary needs to have plenty of room for honey, water, juice, and whole fruit plus headspace for the foam that is produced during fermentation.

    I am using a 2 ½ gallon plastic bucket with a screw top as a primary fermenter for these small, experimental batches.

    A ½ inch hole is drilled in the lid for the bucket. A standard grommet (found on the lids of most commercial wine pails) is inserted into the hole. An airlock is inserted into the grommet to allow CO2 to escape during fermentation.

    After 3 weeks in the primary, I rack the product into a 4-liter wine jug from the plastic primary.

    I use a slotted spoon to remove the floating fruit from the product in the primary. I put the fruit into a standard kitchen strainer and press out as much juice as I can. Note that all my brewing equipment is dedicated to brewing. I never reuse my kitchen equipment in the brewing room.

    Depending upon how much juice is released from the fruit and how deep the sediment is on the bottom of the primary, there can be more than 4 liters of clear product in the primary.

    So, I start by racking part of the product into a pitcher then rack the remaining product into the jug. I top off the jug from the pitcher. Sometimes you have leftovers.

    After another three weeks in the 4-liter jug, the product is racked into a 1-gallon jug.

    There typically is enough clear liquid above the sediment in the 4-liter jug to fill the 1-gallon jug (sometimes not quite enough).

    The product will be left in the 1-gallon jug for another 3 weeks. Then it will be racked into a bucket and it will be back-sweetened to taste; sorbate will be added; and then it will be packaged (kegged or bottled).

    So, nine weeks from pitching yeast to packaging the product.

    All these products will be used as examples in a class less than three months after pitching the yeast. They will all be mature enough to enjoy, but a few more months of aging will be beneficial.

    There you have it. What are you waiting for? Go make some fabulous fruit mead.