Early Spring “Taco” Pickles


Lost my mind when I saw fresh garlic as early as February, so I bought a ton of it; I put all of the things that are good pickles on tacos, added some peppers for zip and put them in the crock. First time using my new 2 gallon crock, went for 8 days.

Veggies

  • 1 bunch of green garlic
  • 1 bunch of green onions
  • 1 head of Romanesco
  • 1 head of purple cauliflower

Spice Kit

  • 1 tbsp coriander
  • 1 tbsp epazote
  • 2 tsp yellow mustard seeds
  • 1 tbsp Urfa biber
  • 1 tsp Aleppo pepper

Brine

  • 128oz Water
  • 1.5 Cup salt

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Lime Cordial


Ingredients

  • 20 limes
  • 636ml lime juice
  • 636g sugar

I juiced the lines, put the peels in to vacuum seal bags measured sugar equal to lime juice, vacuum sealed and put into the sous vide at 167°F for about an hour.

Took bag out of the sous vide, chilled in an ice bath and combined with juice.


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Tonic syrup


Ingredients

  • 2oz cinchona
  • 1 tsop wild cherry bark
  • 2 tsp gentian
  • 91 g citron
  • 4 g kaffir
  • 3 tbsp lavender

Little too much lavender, overall over-strong taste that was overpowered by bitterness.


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Quince Syrup


Ingredients

  • 794g Quince
  • 1 Star anise
  • 5 Cloves
  • 376 ml Water
  • 366g Sugar
  • 3g Wild cherry bark

Put in a zip-close bag, sealed with water method and put in the sous vide at 165º for about 3 1/2 hours.


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Sourdough Flatbread


Ingredients

  • 100g Community Grains hard red winter whole wheat flour
  • 400g White flour
  • 100g Mature active levian
  • 400ml 97° water

Rose overnight, oven should’ve been a bit hotter it cooked too long and got a bit stiff.


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Pickled Red Onions


Ingredients

  • 1.5 Apple Cider Vinegar
  • 1 White Wine Vinegar
  • 1 Salt
  • 3 Sugar
  • 2 Bay leaves
  • 4 Cloves
  • 6 Allspice berries
  • 1 Coriander Seed
  • 1 Peppercorn
  • 3 Tbsp Home-made Red Wine Vinegar
  • 2 Cloves Garlic
  • Onions

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Red Wine Vinegar


Ingredients

This was from a bunch of wine (2 or 3 cases) that were left after we cleaned out the office a month or so back.


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Cherry Soda


Ingredients

  • 260 ml Cherry Juice
  • 53 g Lemon Juice
  • 2 tbsp Ginger Bug
  • 40 g Turbinado Sugar
  • 300 ml water

This was a really small amount (one little 16oz bottle) but it had a dark, funky over-ripe fruit aroma to it and I used it in a few Gin spritzer drinks that were pretty tasty. Needed a lot of bitter to balance out all of the funk.


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Citrus Dew


Ingredients

  • 175 ml Orange Juice – strained
  • Zest of 1.5 Lemons
  • Zest of 1.5 Limes
  • 60 ml Lemon Juice
  • Juice of 1 Lime
  • 250 g Organic Cane Sugar
  • 200 g Turbinado Sugar

This was really good — it’s supposed to be a mountain dew clone, and it was crazy refreshing. We started using it in a rum drink (just this and Flor De Caña 4-year). We call it “Dewing it on the Beach” AMIRITE

Dewing It on the Beach

  • 2 Oz White Rum, Preferably Flor De Caña 4 Year
  • 6 Oz Citrus Dew

Serve with a lime wedge and as many tiny umbrellas you can get in that glass.


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A.C.E Soda


This was something I found in a book, apparently it’s a flavor or term that is more common in Europe? It stands for:

  • Vitamin A
  • Vitamin C
  • Vitamin E

Ingredients

  • 700 ml Orange Juice, strained
  • 67ml Carrot Juice, strained
  • 1.7l Water
  • 200g Organic Cane Sugar
  • 200g Turbinado Sugar

All I feel like I got out of this was the carrot, but it was refreshing, couldn’t drink a lot though.


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