I made garlic knots to go with broccoli cheddar soup tonight — it’s just a basic dough like pizza crust (I made a half recipe — ~2 cups of flour). After the first rise, I cut the dough into eight pieces and rolled them out into long strands. Anya tied the knots, then we let them sit and rise for half an hour or so. Basted the knots with garlic butter before and after baking them at 400F for about 15 minutes.
4
servings10
minutes20
minutes2 lbs Brussels sprouts
1-2 Tbsp butter
1/4 c honey
1-2 Tbsp Sriracha sauce
2-3 Tbsp olive oil
Salt and pepper
We picked up a six-pack of Rübæus this evening and both love it. It smells like raspberries, it tastes like a nice cream ale blended well with a lot of raspberry flavor (reading that they use 3,000 lbs of raspberries in a batch … even without knowing the size of “a batch”, I think there are a LOT of raspberries per ounce of beer produced). So I’m working on synthesizing a clone recipe from a few clone recipes out there. This is sized for a 5 gallon batch
Grain Bill:
| Quantity | Grain | Color |
|---|---|---|
| 7 lbs | Marris Otter | 3°L |
| 1 lb | Honey Malt | 25°L |
| 1 lbs | Wheat | 2°L |
| 1 lbs | CaraMunich | 50°L |
Brew: Mash at 153°F for 60 minutes. 0.5 oz Magnum at 60 minutes. 1 lb whole raspberries at flame-out.
Yeast: WLP060 American Ale Yeast Blend
Secondary:
| Quantity | Ingredient | Addition | Time |
|---|---|---|---|
| 3 lbs | Whole raspberries (crushed?) | Secondary | 2 weeks |
Work in progress recipe — original source https://www.homebrewtalk.com/threads/stone-xocoveza-mocha-stout.492778/. This is sized for a 10 gallon batch
Grain Bill:
| Quantity | Grain | Color |
|---|---|---|
| 20 lbs | Pale 2-row | 2°L |
| 2 lb | Roasted Barley | 550°L |
| 2 lbs | Caramel | 60°L |
| 2 lbs | Chocolate | 350°L |
| 2 lbs | Munich Light | 10°L |
| 20 oz | Flaked Barley | |
| 1 lbs | Flaked Oats |
Brew: Mash at 151°F with 40.6 quarts of water for 60 minutes. Sparge 5.53 gal water at 168°F. 90 minute boil with the following additions:
2 oz Challenger hops @ 60 minutes(bittering)
2 lbs lactose @ 10 minutes
2 oz East Kent Golding @ 10 minutes (aroma)
Yeast: 2 pgk SafAle OS-05
Secondary:
| Quantity | Ingredient | Addition | Time |
|---|---|---|---|
| 4 | Pasilla Chili Peppers | Secondary | 1-2 weeks |
| 2 tsp | Nutmeg | Secondary | 1-2 weeks |
| 5 | Cinnamon Sticks | Secondary | 1-2 weeks |
| 6 | Vanilla Beans (cut into 1″ pieces) | Secondary | 1-2 weeks |
| 8 oz | Cocoa Nibs | Secondary | 1-2 weeks |
| small amount | Coffee Beans | Secondary | 2-3 days |
Dough rolled out and spread with flaxseed oil.
sprinkled with tonka beans, tumeric, rose, red yeast rice, and finally flax meal
Not sure what next — the original part of the video looks like they roll it, but when they steamed it it looks like a sheet of dough on top (and they’re cutting a design into the sheet of dough on top).
Steamed until cooked.
Made two batches of candied almonds for Christmas presents — the ginger/cinnamon candied almonds are really good, but I think next time I’ll make a batch with cinnamon and a batch with ginger.
The maple ones weren’t as crispy as expected — tasty, but an odd texture.
Scott always wants a bacon cheeseburger — and, occasionally, I make him one. But that’s more of a “out at a restaurant” meal … and we’ve not been out at restaurants for a long time. A few weeks ago, I got the Impossible meatless ‘ground beef’ stuff to make meatball subs. It’s a little expensive to make a couple of burgers (8$ a package, and I’d use three or four packs to make a handful of burgers), but I immediately thought of bacon cheese burger pizza.
I mixed up my usual pizza crust — about four cups of white flour, a third of a cup of vital wheat gluten, yeast, water, and about a tablespoon of olive oil. Crisped up a few rashers of the MorningStar Farms fake bacon. Then I sautéed the Impossible ‘ground beef’ in the pan
I made a smokey maple barbecue sauce, sprinkled the crumbles, then added cheese.
Baked for about 15 minutes at 550F and then topped with the fake bacon.
I have been following the “roast apple slices before putting into pie crust” approach from Bon Appétit when making apple pies. The Thanksgiving pie this year was about five pounds of sliced apples, mixed with about a cup of maple syrup, and roasted at 350 F for 25 minutes. They should be tender but not dehydrated (a big *no* on the convection oven). The roasted apples are mixed with 2-3 tablespoons of flour and drizzled with more maple syrup. They are then added to a walnut pie crust and baked for another 20-30 minutes.
I made a maple cranberry sauce tonight — add about a cup of water and a cup of maple syrup to a saucepan and stir. Rinse a bag (12 oz) of cranberries and add them to the pot. Bring to a boil, then lower the temp and simmer for twenty minutes or so until the cranberries break up. It’s really good warm and cold.
Our power went out last week, and we were discussing where to pick up dinner for the night. I kind of wanted to get sandwich-makings, but it was cold. While I could easily have sold warm sandwiches … cold sandwich makings from the store had limited appeal. And, unfortunately, there’s nowhere around here to get a veggie meatball sub. We ended up getting pizzas from Pizza Hut because they now offer Beyond’s Italian sausage as a topping. It was really good (good enough we ordered another pizza the next night of our power outage), but I was still hungry for a meatball sub.
Now that we’ve got power again, I picked up a package of Impossible’s ground-beef-style stuff. It looked pretty dodgy — a grainy lump of red stuff. I added panko, salt, shredded Parmesan cheese, ground pepper, an egg, and Italian herbs. Mixed it all up and rolled them into balls. Fried them until crispy. For a comparison, I used the same basic recipe with mushed cannellini beans. I should have made the cannellini balls smaller so they’d have been crispier.
The Impossible meatballs were awesome. Not exactly a meatball — they were a little dry, but that would have been solved by simmering them in the sauce (something I intentionally didn’t do because I wanted them to be crispy). I think rolling the meatball around a little bit of mozzarella cheese might work too.
Either way, we had really good meatball subs. And between the can of cannellini beans and the pack of Impossible ground-beef-style stuff, it was enough for dinner yesterday and lunch again today.
