ears in water or white wine.
When done peel and
Tools and Materials:
5-gallon brining container (tub, stockpot, or
Pour apple cider, brandy, moscato, and pear wine into a slow cooker. Add apple, orange, pear, and cranberries. Stir in cinnamon sticks and cloves. Set on High until heated through. Switch to Warm setting.
x4 or paddle.
3; 5 gallon food grade utility bucket.
br>To make the caramelized pear, combine the butter and sugar
Crush berries.
Place in a large stoneware crock.
Cook with boiling water.
Cover with lid on crock.
Let set for 3 days.
At end of the 3rd day, strain the juice and discard the pulp.
Add sugar to juice.
Stir to mix well.
Place juice in an air-locked container for 3 months (5 gallon glass carkoy).
Bottle the wine and place in your wine cellar or have a cheese and wine party for 50 friends.
/4 cup of the pear liquid in food processor bowl
Use 3 to 5 gallon plastic container or stone crock.
Place in chopped or thinly sliced apples, stems removed.
(Do not use blender or food processor, will cause cloudy wine.) Add water and yeast; stir well.
Cover container with clean dish towel and secure with huge rubber band or string.
Pour fruit juice into 5-gallon stone crock.
Add water and sugar (warm water works faster).
Let sit until done working; pour into jugs.
Makes about 3 1/2 gallons.
Chop cabbage very fine. Chop green tomatoes and hot pepper; mix together with cabbage. Pack in a crock jar (stone jar) tightly. Use 5 cups per layer. Sprinkle about 1 tablespoon of canning salt over the first layer. Then add another layer of cabbage mix and canning salt. Pack tightly and continue until the crock jar is full. Place a plate on top of packed cabbage mix. Then place a flint rock on top of the plate and cover with a cloth or a tight cover. Let it \"work\" for 9 days.
Mash grapes and let ferment 3 to 5 days.
Draw off 5 quarts of juice.
Dissolve sugar in hot water.
Pour all into a 5 gallon jug container.
Add water to fill jug to top.
Cover jug opening with a small sandsack for 3 to 4 months.
Draw off and rejug and seal jug with a tight-fitting cork or other kind of stopper.
he pecan mixture and the pear preserves.
In a large
Mix juice, sugar and lemon juice; bring to a boil.
Add pectin and boil for 5 minutes.
The longer the mixture boils, the thicker the jelly will be.
Remove the cooked mixture, skim off the foam, pour into sterilized jars and seal.
Makes about 6 (8 ounce) jars. Very good!
aute pan, add the pear and cook 5-8 minute don't
Heat butter in large saucepan and add onion, carrot, celery and garlic. Cook stirring, until onion is soft. Add wine and bring to a boil. Add mussels and cook, covered, for about 5 mins or until mussels open. Discard any unopened mussels.
Meanwhile, brush bread with oil and grill on both sides.
Season the broth with salt and freshly ground black pepper. Sprinkle with parsley and serve with bread.
Dip chicken breasts in milk and flavored bread crumbs.
Fry in oil.
Remove from pan.
Add garlic and onion to pan drippings. Saute until soft.
Add wine and bring to boil.
Blend cornstarch with broth and add to pan.
Bring to boil and add mustard.
Cook until slightly thickened.
Put chicken in baking pan and pour sauce over.
Bake at 350\u00b0 for 25 to 30 minutes.
Serves 4.
Melt butter and saute carrot slices and onion bulbs for 5 minutes.
Stir in sugar, spices and wine.
Cover and simmer for 25 minutes.
When done and ready to serve, top with sour cream and sprinkle with parsley.
Placve water, wine, cinnamon stick & both sugars into a saucepan.
Stir over low heat until the sugar dissolves, then bring to the boil, and add the pears. Cover and simmer until the pears are tender (approc 5 minutes).
Chill well before serving and serve with a little of the sauce spooned over the top.
gg yolks with honey for 5 minutes.
Add orange peel
Marinate beef with soy sauce, sesame oil and cooking wine. Heat 5 tablespoons of peanut oil in a preheated wok.
Quickly stir-fry beef until meat changes color. Pull beef up the side of the wok to stop it from cooking.