Post by Charlotte on Jun 29, 2005 4:03:10 GMT -5
Mulled Cider
5 c Cider
1/4 c Lemon juice
1/4 c Lightly packed brown sugar
4 Whole cloves
1 1 1/2" piece cinnamon stick
1 1 1/2" piece dry ginger root
Freshly grated nutmeg
directions:
Combine the cider, lemon juice and brown sugar in a stainless steel pot. Heat the mixture slowly to the simmering point. Meanwhile, tie the cloves, cinnamon stick and ginger root together in a piece of cheesecloth. Add the bag of spices to the simmering liquid and heat over low heat for 15 minutes. Remove the spice bag. Serve hot with a sprinkling of nutmeg in mugs. Yields 6 servings. From the book "Canadian Christmas Cooking" by Rose Murray AR/92 April Roche
Home brewed mint wine
1 and half pints of mint leaves lightly bruised (you can also used dried mint/mint tea)
half pint strong tea
3lbs sugar
2 lemons
1 level tsp yeast (brewers is best but bread yeast works just as well)
Water to one gallon.
Dissolve the sugar in six pints of boiling water and pour over the mint leaves, add the strong tea, lemon juice and lemon peel (no pith). Cool to 20 degrees cel. or blood heat then stir in the yeast. Ferment ''on the solids'' for ten days, stirring each day then strain and place in a fermentation jar (demi-john) with airlock, topping up with extra water if necessary and let it ferment. When bubbling has ceased or slowed right down, syphon into another demi-john and leave for about a month. Then you can syphon your wine into bottles. One demi-john makes 6-7 bottles.
It's best to leave the wine for a while before 'sampling' but that depends on how patient you can be!
Athole Brose
4oz oatmeal or rolled oats
1 pint cold water
2tbsp runny honey
4/5 pint (that's four-fifths, not four to five pints!) whisky
4/5 pint double cream.
Mix together the oatmeal and water, and leave to stand for an hour. Press the water from the oats and discard the oats - use them for porridge!
Add honey and whisky to the water, and stir well.
Home made mead
1 and a half kg (3lbs) liquid honey
3 ltr water
1 teaspoon rose hips or black tea
1 teaspoon cider vinigar
1 teaspoon ground cinnamon
1 tablespoon hot water
1 pkt wine yeast
5 ltr demijohn
1 airlock & stopper
1, sterilise all the equipment
2, steep the rose hips or tea in 1-tablespoon of hot water for 15 minutes. Strain out the hips/tea and keep the brew.
3, boil the honey and water in a large pot for 20mins. skim the gunk off the top. Take off the stove and add the rose/tea brew, cinnamon & the vinigar
4, let everything cool down. Now tip the mead into the demijohn and put the airlock in place.
5, keep it in a warm place once the mead starts to clear (roughly two weeks or less) siphon your mead into another jug try not disturb the sediment ( you can do this a few times to get good clear mead
6, bottle the mead when it stops fermentation (about two months)
Serve with whipped double cream on top. (Or you could stir in the cream, up to you!)
5 c Cider
1/4 c Lemon juice
1/4 c Lightly packed brown sugar
4 Whole cloves
1 1 1/2" piece cinnamon stick
1 1 1/2" piece dry ginger root
Freshly grated nutmeg
directions:
Combine the cider, lemon juice and brown sugar in a stainless steel pot. Heat the mixture slowly to the simmering point. Meanwhile, tie the cloves, cinnamon stick and ginger root together in a piece of cheesecloth. Add the bag of spices to the simmering liquid and heat over low heat for 15 minutes. Remove the spice bag. Serve hot with a sprinkling of nutmeg in mugs. Yields 6 servings. From the book "Canadian Christmas Cooking" by Rose Murray AR/92 April Roche
Home brewed mint wine
1 and half pints of mint leaves lightly bruised (you can also used dried mint/mint tea)
half pint strong tea
3lbs sugar
2 lemons
1 level tsp yeast (brewers is best but bread yeast works just as well)
Water to one gallon.
Dissolve the sugar in six pints of boiling water and pour over the mint leaves, add the strong tea, lemon juice and lemon peel (no pith). Cool to 20 degrees cel. or blood heat then stir in the yeast. Ferment ''on the solids'' for ten days, stirring each day then strain and place in a fermentation jar (demi-john) with airlock, topping up with extra water if necessary and let it ferment. When bubbling has ceased or slowed right down, syphon into another demi-john and leave for about a month. Then you can syphon your wine into bottles. One demi-john makes 6-7 bottles.
It's best to leave the wine for a while before 'sampling' but that depends on how patient you can be!
Athole Brose
4oz oatmeal or rolled oats
1 pint cold water
2tbsp runny honey
4/5 pint (that's four-fifths, not four to five pints!) whisky
4/5 pint double cream.
Mix together the oatmeal and water, and leave to stand for an hour. Press the water from the oats and discard the oats - use them for porridge!
Add honey and whisky to the water, and stir well.
Home made mead
1 and a half kg (3lbs) liquid honey
3 ltr water
1 teaspoon rose hips or black tea
1 teaspoon cider vinigar
1 teaspoon ground cinnamon
1 tablespoon hot water
1 pkt wine yeast
5 ltr demijohn
1 airlock & stopper
1, sterilise all the equipment
2, steep the rose hips or tea in 1-tablespoon of hot water for 15 minutes. Strain out the hips/tea and keep the brew.
3, boil the honey and water in a large pot for 20mins. skim the gunk off the top. Take off the stove and add the rose/tea brew, cinnamon & the vinigar
4, let everything cool down. Now tip the mead into the demijohn and put the airlock in place.
5, keep it in a warm place once the mead starts to clear (roughly two weeks or less) siphon your mead into another jug try not disturb the sediment ( you can do this a few times to get good clear mead
6, bottle the mead when it stops fermentation (about two months)
Serve with whipped double cream on top. (Or you could stir in the cream, up to you!)