Last week, I got to sample some of Woodchuck's Pear Hard Cider. It was fragrant and refreshing...quite delicious. And it gave me a great idea for a mead.
See, I like pears. I like them fresh or canned, and I like pear-flavored drinks. Last Thanksgiving, I was singing the praises of this pear-flavored brandy. And I heartily enjoyed the pear cider, also. I thought, "why not make a pear-flavored mead?"
The concept is simple enough: the spices are taken from a recipe for candied pears, and I decided to use Bosch pears because I think they are the most flavorful. I think it would make a great medium-sweet mead, and it would probably go great with fish or dessert. But time will tell.
Hopefully, I will get to start this one next weekend, or the weekend after. It takes several tries to get the recipe right...especially when the recipe is crafted from scratch.
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Trav's Pear Honeywine (Pear Melomel)
(ingredients per gallon)
3 pounds of wildflower honey, warmed in the microwave
3 quarts of cold, filtered water
2 pounds of Bosch pears, very ripe
2 cinnamon sticks, crushed
3 whole cloves, cracked
1 teaspoon fresh ginger, chopped
1 packet of wine yeast
1 teaspoon barley malt
8 ounces of lukewarm water
1 teaspoon yeast nutrient
½ teaspoon yeast energizer
Choose pears that are extremely ripe and very sweet. They should be very soft to the touch and easy to crush into a paste. If they are under-ripe, place them in a paper sack with a banana for a couple of days to finish ripening. You can also soften the pears by placing them in the freezer overnight, then allowing them to thaw.
Sterilize all equipment by soaking in a chlorine solution (1 tablespoon unscented chlorine bleach to each gallon of water) for at least 10 minutes. Sterilize the pears also, by soaking them in the same solution. Rinse all equipment well before using, and rinse the pears for 5 minutes under running water before using.
In a sterile pint jar, smack the yeast by mixing it with the lukewarm water and barley malt. Set aside. Place the cinnamon, cloves, and ginger in the center of a coffee filter, roll it up into a bundle, and tie it with string. Set aside.
Bring 3 quarts of cold water to a full rolling boil. Add the bundle of herbs, cover tightly, and simmer for 10 minutes. Discard the bundle of herbs. Stir the honey into the simmering water, and remove from heat. Cover, and allow to cool to 85°F (35°C).
Place the whole pears into a sterilized, food-grade bucket. Using a sterilized potato masher, crush the whole fruits into a paste. Pour the cooled honey-water mixture into the bucket over the fruit, and stir vigorously until frothy. Measure and record the specific gravity of the solution, and adjust it if necessary (the SG should be between 1.15 and 1.20). Wait 5 minutes, then add the activated yeast, the yeast nutrient, and the yeast energizer. Stir vigorously for 5 minutes, then cover tightly and place in a cool, dark place to ferment.
Once per day, gently stir the must with a sterile spoon. After 5 days, strain the fruit pulp out of the must, using a sterilized colander and cheesecloth. Discard the fruit pulp, and place the liquid into a sterilized fermentation tank. Attach a sterilized fermentation lock to the bottle and allow the must to ferment to completion.
Rack, sweeten, stabilize, clarify, and bottle.
Tuesday, October 18, 2005
Friday, September 23, 2005
Cheesy Rice Enchilladas
I'm cooking up a batch of these for this weekend's gaming session. So if you show up on time, you'll get to sample this recipe first-hand.
Trav's Cheesy Rice Enchilladas
2 cups instant rice
2 cans of diced green chilis*
2 cups of Mexican Velveeta,* cut into chunks
1 or 2 ounces of milk
Salt and pepper to taste
2-12 oz. cans green enchillada sauce*
24 enchillada-sized flour tortillias
1 cup shredded cheddar cheese
Cook the rice according to the package directions, to make 4 cups of cooked rice. Melt the Velveeta and milk together in the microwave, using a glass bowl. Mix the rice, melted cheese, and diced green chilis together until blended (the mixture should have the consistency of mashed potatoes). Taste the mixture, and add salt and pepper if necessary.
Spoon about 1/4 cup of the cheese-rice mixture onto a tortillia, and roll tightly. Place the tortillias in a single layer in a 9" x 13" oven-safe pan. Pour the enchillada sauce over the enchilladas, and top with the shredded cheddar cheese. Bake at 350 degrees for 15 minutes, or until everything is hot and bubbly. Serve hot with corn chips, fresh salsa, and an ice-cold Corona.
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*If you like it hot, get the "hot" varieties of these ingredients....and if you like it mild, get mild. If you like it somewhere in between (like most people), try mixing and matching the ingredients: use hot chilis with mild Velveeta and sauce, for example.
If you accidentally make it too spicy, don't fret...just serve the enchilladas with a dollop of sour cream to cool things down a bit. If you make it too mild, spoon some spicy salsa over the top. It's not perfect, but it will do in a pinch.
Trav's Cheesy Rice Enchilladas
2 cups instant rice
2 cans of diced green chilis*
2 cups of Mexican Velveeta,* cut into chunks
1 or 2 ounces of milk
Salt and pepper to taste
2-12 oz. cans green enchillada sauce*
24 enchillada-sized flour tortillias
1 cup shredded cheddar cheese
Cook the rice according to the package directions, to make 4 cups of cooked rice. Melt the Velveeta and milk together in the microwave, using a glass bowl. Mix the rice, melted cheese, and diced green chilis together until blended (the mixture should have the consistency of mashed potatoes). Taste the mixture, and add salt and pepper if necessary.
Spoon about 1/4 cup of the cheese-rice mixture onto a tortillia, and roll tightly. Place the tortillias in a single layer in a 9" x 13" oven-safe pan. Pour the enchillada sauce over the enchilladas, and top with the shredded cheddar cheese. Bake at 350 degrees for 15 minutes, or until everything is hot and bubbly. Serve hot with corn chips, fresh salsa, and an ice-cold Corona.
-----
*If you like it hot, get the "hot" varieties of these ingredients....and if you like it mild, get mild. If you like it somewhere in between (like most people), try mixing and matching the ingredients: use hot chilis with mild Velveeta and sauce, for example.
If you accidentally make it too spicy, don't fret...just serve the enchilladas with a dollop of sour cream to cool things down a bit. If you make it too mild, spoon some spicy salsa over the top. It's not perfect, but it will do in a pinch.
Friday, August 26, 2005
Brats and Cabbage
If you like German food and are too lazy to cook, try this recipe. It's one of the simplest recipes I have, and it also happens to be one of my favorite meals of all time.
Trav's Brats and Cabbage
1 pound of your favorite bratwurst
1 head of green cabbage
1 large red onion
1/2 cup sweet wine
2 bottles of dark beer
1 clove of garlic
6 whole juniper berries
6 peppercorns, cracked
salt to taste
Quarter and core the cabbage, rinse well. Place the cabbage in a crock pot, and lay the brats over the cabbage. Slice the onion thin, and layer the onions over the brats. Add all remaining ingredients (add more beer if necessary...enough to completely cover everything), cover, and cook on Low for 3 hours or until cabbage is tender.
Serve hot with lots of fresh bread and a good dark beer. For a real German treat, garnish with some spicy brown mustard. Serves 4.
Trav's Brats and Cabbage
1 pound of your favorite bratwurst
1 head of green cabbage
1 large red onion
1/2 cup sweet wine
2 bottles of dark beer
1 clove of garlic
6 whole juniper berries
6 peppercorns, cracked
salt to taste
Quarter and core the cabbage, rinse well. Place the cabbage in a crock pot, and lay the brats over the cabbage. Slice the onion thin, and layer the onions over the brats. Add all remaining ingredients (add more beer if necessary...enough to completely cover everything), cover, and cook on Low for 3 hours or until cabbage is tender.
Serve hot with lots of fresh bread and a good dark beer. For a real German treat, garnish with some spicy brown mustard. Serves 4.
Thursday, June 23, 2005
Manly Pot Roast
(or, Beer-Simmered Beef Roast in Wine Sauce)
1 medium rump roast (3-4 pounds)
1 tablespoon salt
1 teaspoon dried savory
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon black pepper
1 teaspoon dried parsley
1 teaspoon dried marjoram
2 bottles of dark beer (I use Fat Tire)
1 whole bay leaf
1 cup sliced onion
2 cups baby carrots
2 cups chopped potatoes
1 cup chopped celery
1 cup chopped cabbage (optional)
1 cup sliced mushrooms (optional)
1 tablespoon cornstarch, more or less
1/2 cup red wine
Open the beer, and set it aside.
Mix the garlic powder, onion powder, salt, pepper, parsley, marjoram, and savory together in a small bowl. Set aside.
Rinse the roast under cold water, then pat it dry. Place it on a cutting board, and cut a series of 1/2" deep slices into both sides of it with a sharp knife. (Make two sets of cuts in a criss-cross pattern, about 1/2" apart.) Rub the herb and salt mixture into the roast, working it into the slices. Wrap the entire roast tightly in plastic wrap, and set it in the refrigerator overnight.
The next morning, remove the roast from the plastic wrap and place it in a crock pot. Pour the flat beer over the roast, add the bay leaf. Cover tightly and slow-cook for about 4 hours on high until the roast is fully-cooked but not quite fork-tender. (Add more beer if necessary to keep the roast covered.)
Discard the bay leaf. Add the onions, potatoes, celery, carrots, cabbage, and mushrooms. Cook on the "low" setting for 1 more hour or until all ingredients are tender. Carefully remove the roast and vegetables from the broth with a slotted spoon and arrange them in a serving bowl (I like to slice the beef and lay it over the veggies). Set aside.
Pour the broth into a 2-quart saucepan, and bring to a boil. Mix the cornstarch with the red wine and wisk it slowly into the boiling broth (use more or less cornstarch to attain desired thickness). Return to a boil, reduce heat, and simmer for about 5 minutes.
Pour the gravy over the meat and vegetables, and garnish with chopped green onion if desired. Serve immediately with fresh yeast rolls and lots of iced tea. If you would prefer a glass of wine with your dinner, I recommend red zinfandel.
1 medium rump roast (3-4 pounds)
1 tablespoon salt
1 teaspoon dried savory
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon black pepper
1 teaspoon dried parsley
1 teaspoon dried marjoram
2 bottles of dark beer (I use Fat Tire)
1 whole bay leaf
1 cup sliced onion
2 cups baby carrots
2 cups chopped potatoes
1 cup chopped celery
1 cup chopped cabbage (optional)
1 cup sliced mushrooms (optional)
1 tablespoon cornstarch, more or less
1/2 cup red wine
Open the beer, and set it aside.
Mix the garlic powder, onion powder, salt, pepper, parsley, marjoram, and savory together in a small bowl. Set aside.
Rinse the roast under cold water, then pat it dry. Place it on a cutting board, and cut a series of 1/2" deep slices into both sides of it with a sharp knife. (Make two sets of cuts in a criss-cross pattern, about 1/2" apart.) Rub the herb and salt mixture into the roast, working it into the slices. Wrap the entire roast tightly in plastic wrap, and set it in the refrigerator overnight.
The next morning, remove the roast from the plastic wrap and place it in a crock pot. Pour the flat beer over the roast, add the bay leaf. Cover tightly and slow-cook for about 4 hours on high until the roast is fully-cooked but not quite fork-tender. (Add more beer if necessary to keep the roast covered.)
Discard the bay leaf. Add the onions, potatoes, celery, carrots, cabbage, and mushrooms. Cook on the "low" setting for 1 more hour or until all ingredients are tender. Carefully remove the roast and vegetables from the broth with a slotted spoon and arrange them in a serving bowl (I like to slice the beef and lay it over the veggies). Set aside.
Pour the broth into a 2-quart saucepan, and bring to a boil. Mix the cornstarch with the red wine and wisk it slowly into the boiling broth (use more or less cornstarch to attain desired thickness). Return to a boil, reduce heat, and simmer for about 5 minutes.
Pour the gravy over the meat and vegetables, and garnish with chopped green onion if desired. Serve immediately with fresh yeast rolls and lots of iced tea. If you would prefer a glass of wine with your dinner, I recommend red zinfandel.
Wednesday, March 16, 2005
Irish Food
Guess what tomorrow is? It's St. Patrick's Day! Time for the Wearin' O' the Green, the Reinforcin' O' the Stereotypes, and most importantly, the Eatin' O' the Irish Food!
Trav's Corned Beef and Cabbage
3-5 pound corned beef brisket, trimmed
2 or 3 cans of beer (Irish beer, if you are a snob)
1 large head of cabbage, cored and cut into wedges
1 medium onion, thinly sliced
1 teaspoon mustard seed (whole)
1 teaspoon coriander seed (whole)
6 alspice berries, whole
6 whole peppercorns
Rinse the corned beef brisket, and place in a crock pot. Add the beer, mustard seed, coriander seed, peppercorns, and alspice. Cover tightly and cook on the "Low" setting for 6 hours or until the brisket is tender.
Add the sliced onion and cabbage wedges, and cook on the "High" setting until the vegetables reach the desired level of tenderness (30 minutes is usually good). Serve hot with homemade bread, three pints of Guiness, two black-and-tans, and a fifth of Bushmill's.
Hey. I'm part Irish, so don't give me any flack about the stereotypes. Bona na croin!
Trav's Corned Beef and Cabbage
3-5 pound corned beef brisket, trimmed
2 or 3 cans of beer (Irish beer, if you are a snob)
1 large head of cabbage, cored and cut into wedges
1 medium onion, thinly sliced
1 teaspoon mustard seed (whole)
1 teaspoon coriander seed (whole)
6 alspice berries, whole
6 whole peppercorns
Rinse the corned beef brisket, and place in a crock pot. Add the beer, mustard seed, coriander seed, peppercorns, and alspice. Cover tightly and cook on the "Low" setting for 6 hours or until the brisket is tender.
Add the sliced onion and cabbage wedges, and cook on the "High" setting until the vegetables reach the desired level of tenderness (30 minutes is usually good). Serve hot with homemade bread, three pints of Guiness, two black-and-tans, and a fifth of Bushmill's.
Hey. I'm part Irish, so don't give me any flack about the stereotypes. Bona na croin!
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