May
4

2008

Guacamole Recipe

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This is a quick and easy recipe for guacamole that is also very healthy. Avocados, hot peppers and garlic have health benefits.

The most important thing is to use ripe avocados - not too soft and not too hard. If you buy unripened avocados, you can put them in a paper bag in a dark place for a few days and they will ripen. Guacamole is best served with tortilla chips or sliced celery or carrots.

Guacamole Ingredients:

  • 2 ripe avocados
  • 1 Roma tomato
  • 1 Shallot
  • 2 garlic cloves
  • 1 lime
  • 1 jalapeño pepper
  • 3/4 tsp salt

Directions:

Mash the 2 avocados in a mixing bowl. Juice the lime in a citrus juicer and add it to the bowl. Peel the shallot and garlic cloves then finely chop them plus the jalapeño pepper with a chopper. Dice the tomato then chop the diced tomato with the chopper. Add all chopped ingredients to the mixing bowl. Mix thoroughly and add salt. Makes 2 cups of guacamole.

Shown below is a shot of all the ingredients in a mixing bowl. Note: If you see 2 shallots it is because they were small. Use one medium sized shallot.

Start by cutting the avocados in half and removing the pits. Then spoon the avocados away from their peels into the mixing bowl.

Mash them with a potato masher.

Juice the lime with a citrus juicer and add it to the mixing bowl. The lime will help prevent the avocados from oxidizing and will add flavor at the same time.

Slice the jalapeño pepper, shallot and garlic cloves into quarters, then chop them with a chopper.

Dice the tomato, then chop the diced tomato with the chopper.

Add all the chopped ingredients to the bowl and mix with a rubber spatula.

Serve with tortilla chips.

Apr
30

2008

Corn Syrup

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Recently I was working on a new recipe for homemade Kahlua (coffee liqueur). I noticed that Kahlua was more viscous than other liqueurs that I have made. I got the idea that maybe I could use Karo light corn syrup as a sweetener because it is very thick and viscous. Besides, I have seen other homemade liqueur recipes that used light corn syrup so I thought I might give it a try. I made a small test batch and made a blending stock with some caramel syrup and light corn syrup.

Well, it had a lingering aftertaste - a sort of a tacky - sweet aftertaste. It was not as smooth as it could be. I decided against it and used a modified version of my standard sugar syrup and I got a much better result. But I began to look into corn syrup a little more and there are more reasons than taste alone to avoid using corn syrup in your homemade liqueurs and other food preparation.

Recently the FDA has declared HFCS (high fructose corn syrup) as not "natural". In a recent article by Lorraine Heller at NutraIngredients-USA.com (02-Apr-2008), it is noted that "Products containing high fructose corn syrup cannot be considered ‘natural’ and should not be labeled as such". I believe that this is an important announcement and that there is a link between obesity and the ubiquitous nature of corn syrup in our food supply.

I recommend avoiding the use of corn syrup altogether. Despite the fact that sugar is not exactly a health food, I believe that it is not as bad as corn syrup.

Apr
23

2008

Strawberry Delight

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This is a quick and easy dessert that is delicious and unusual. It is made with kefir and fresh strawberries with a little sugar or sweetener plus blackberry liqueur. But for the blackberry liqueur, it would be somewhat healthy and good for you.

  • 4 oz Plain Unsweetened Kefir
  • 1 oz Blackberry Liqueur
  • Fresh Strawberries
  • Sugar or Low-Cal Sweetener

Mix kefir, blackberry liqueur and sweetener in a bowl. Stir until everything is thoroughly mixed together. Slice about 4 or 5 medium to large strawberries in a dessert dish. Pour the kefir mix over the top. Serve immediately.

Apr
3

2008

Coffee Liqueur Brownies

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This is a recipe you can make with either your own homemade coffee liqueur or with Kahlua®. Brownies are perfect as a liqueur pastry to make with coffee liqueur.

This recipe is made from scratch - not from a mix - and therefore of good quality. It is relatively quick and easy, too.

Ingredients:

  • 6 tbsp unsweetened cocoa
  • 1/4 cup butter
  • 1 cup sugar
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • 1/3 cup flour
  • 2 eggs
  • 1 cup raw pecan halves
  • 1/4 cup homemade coffee liqueur or Kahlua®

Add the cocoa powder to a mixing bowl. Melt the butter in a saucepan over a low heat being careful not to overheat. Keep the heat just enough to melt the butter. Add the butter to the cocoa powder and mix thoroughly with a rubber spatula until the butter and cocoa forms a thick paste.

Next, add the eggs, sugar, flour, salt and vanilla extract. Thoroughly mix all ingredients into a smooth batter. Finally, add the coffee liqueur and pecans and fold it all together into the batter.

Preheat the oven to 325°. Use an 8 inch x 8 inch glass baking dish or metal pan and flour it to keep the brownies from sticking to the pan. Use Crisco® or other vegetable fat product or spray it with a light coat of Pam® non-stick spray, then flour the baking dish or pan. Add the batter to the baking dish or pan, and then bake for 40 to 45 minutes. Use a toothpick to check them. Poke the toothpick into the brownies and pull it out. The brownies will be done when the toothpick comes out clean. If they are not done, continue to bake and check every 3 to 4 minutes with the toothpick.

After baking, set aside to cool. When the brownies are only slightly warm, cut into 2 inch squares.

Shown below is a shot of the ingredients:

Melt the butter in a saucepan over a low heat.

Make sure the butter is completely melted and then add melted butter and cocoa to a mixing bowl.

Mix cocoa and butter with a rubber spatula into a smooth paste.

Add flour, sugar, eggs, vanilla extract and salt.

Thoroughly mix all ingredients into a batter.

Next, add the pecans and liqueur. Use either your own homemade coffee liqueur or Kahlua®.

Thoroughly mix everything together.

Preheat the oven to 325°. Flour an 8 x 8 baking dish to keep the brownies from sticking when they are baked. You can use a vegetable fat product like Crisco® or a non-stick spray like Pam®.

Pour the mixture into the floured baking dish.

Bake at 325° for about 40 - 45 minutes. Poke a toothpick into the brownies to check to see if they are done. If the toothpick comes out clean, pull them out of the oven immediately.

Allow to cool for 15 minutes or so, then slice into 2 inch squares.

Mar
20

2008

2008 LongShot American Homebrew Contest

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The Boston Beer Company (Samuel Adams Beer) is sponsoring the 2008 LongShot American Homebrew Contest. Entries are due between April 15, 2008 and May 1, 2008. Visit this url for rules, instructional videos, ordering supplies and details: http://www.samueladams.com/promotions/LongShot/

Mar
16

2008

Worldwide Hops Shortage

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Recently, I tried to find American Cascade hops from my local homebrew supply store and I couldn’t find any. I was lucky to get Cascade hops from Argentina. The last time I was able to get good domestic Cascade hops, they had an Alpha (bitterness) value of 6.9. The Cascade hops from Argentina that I was able to buy recently only had an Alpha units value of 3.2. I asked the store owner about it and he said there was a worldwide shortage of hops and I wouldn’t be able to get any domestic Cascade hops for another 2 years.

I checked into this and found out that there is a shortage of not only hops but also malted barley. That explained the rise in price I had to pay for bulk malt extract. You can read more on this story at the OregonLive.com blog: Hops, Barley supply tightens and your pint will get pricier

Mar
13

2008

Removing Labels From Beer Bottles

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Many people have asked in some of the homebrew forums how to remove labels from beer bottles. I have read the messages from users who recommend soaking the bottles in PBW™ solution and others using WD-40 to dissolve the glue, but I found a really easy way. The labels will soften up and come off by filling up a large basin (about 7 to 9 gallons) of hot water with about 2/3rds to 3/4ths of a cup of Tide laundry detergent (or other brand of strong powdered laundry detergent). Let the bottles soak for at least an hour, then use a single sided razor blade or utility knife blade and scrape off the labels, then place the bottles back into the detergent solution for a few more minutes to soften up the remaining glue, then wipe off the remaining residue with a dry towel.

After you do this step, the bottles must be cleaned as usual with PBW and a bottle brush to remove any trace of the laundry detergent solution.

Mar
9

2008

Blackberry Liqueur Turnovers 3

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Part III - Baking The Turnovers

Preparing the Dough

Spread a little flour over a cutting board or rolling surface and carefully unroll the pie dough. Tip: Make sure to check the expiration date of the pie dough. If it is too old and dry, it will crack and split when you try to unroll it.

Using a rolling pin, roll out the pie dough until it is thin (a thin crust is one of the qualities that will make a good turnover). It should be about 13 inches in diameter.

Cut the dough into 4 quarters.

Spread The Filling and Fold Each Turnover

Spread a small amount of berry filling on each quarter. Don’t use too much, otherwise it will just spill out while baking. Use a little more than a tablespoon each.

Leave about 1/2 inch to 3/4 inch margin all the way around the filling in each of the turnovers.

Fold each one over into a wedge.

Use the handle of the wooden spoon to crimp down the edges to seal them.

Using a fork, poke some air holes in each one like in the shot below.

Baking The Turnovers

Preheat the oven to 400°. Place the turnovers on an ungreased cookie sheet.

Bake for about 15 - 20 minutes or until the edges are a light brown color.

Remove from oven and spread lemon glaze over each one with a brush. Note the berry filling that oozed out during baking. I used too much filling on these.

Allow to cool for about 10 - 15 minutes and serve fresh and warm.

Mar
4

2008

Blackberry Liqueur Turnovers 2

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Part II - Making the Lemon Glaze

While the berry filling is cooling, prepare the lemon glaze. Shown below is a shot of the ingredients and a glass citrus juicer: evaporated milk (condensed milk), powdered sugar (confectioner’s sugar) and fresh lemon.

Use a small saucepan and add the evaporated milk and lemon juice. The sugar is off to the side in a measuring cup.

Carefully heat the liquid over a low flame to below boiling point. The sugar is in a glass bowl off to the side.

Gradually add to the sugar a few drops at a time and mix it into the sugar.

When it is the proper consistency, set it aside until after baking.

Continue to Blackberry Liqueur Turnovers - Part III

Feb
29

2008

Blackberry Liqueur Turnovers 1

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Some of the tastiest pastries you can make from the leftover strainings from blackberry liqueur are blackberry liqueur turnovers. They are very easy to make and they go over very big at parties and gatherings.

Two of the ingredients in the blackberry liqueur recipe is lemon zest and lemon juice. The strainings will contain small amounts of macerated lemon zest. Lemon is a very harmonious flavor with the blackberries. The lemon flavor is enhanced in this recipe by adding a lemon sugar glaze over the baked turnovers. That is one quality that makes this recipe special.

Blackberry Liqueur Turnovers

Save the straining mash from blackberry liqueur in a Mason jar.

Berry Filling Ingredients:

  • 2 cups fresh or frozen blackberries
  • 1 1/4 cups strained blackberry mash from liqueur batch
  • dash of salt
  • 3/8 cup water
  • 4 teaspoons corn starch
  • 4 tablespoons butter
  • 3/4 cup sugar

Berry Filling Preparation:

  1. Mix the water, 2 cups fresh berries, salt and sugar in a saucepan and bring to a boil and cook for 2-3 minutes. Crush the berries with a wooden spoon while stirring. The berries should be softening and the liquid berry colored.
  2. Whisk corn starch into the mixture. Make sure it is fully dissolved. Cook until mixture darkens and clarifies (until the lightness of the corn starch goes away).
  3. Add butter, and stir until melted.
  4. Remove from heat and add the berry mash from the liqueur batch. Stir until all is coated with the glaze.
  5. Chill until consistency of berry preserves — spreadable.

Lemon Glaze Ingredients:

  • 4 tablespoons evaporated milk
  • 2 teaspoon fresh squeezed lemon juice
  • 2 cups confectioners sugar (powdered sugar)

Lemon Glaze Preparation:

Mix the evaporated milk and lemon juice in a small measuring cup (like 1/4 cup) and heat over flame until heated — not boiling, then gradually add to the sugar a few drops at a time until it is the proper consistency. Add a few drops of water at a time to thin, or add more powdered sugar to thicken. Set aside until after baking.

Turnover Crust — Use prepared pie crust rolls — 9 in dia., 2 to a box. Roll them out with a rolling pin until they are about 13 inches in diameter. Slice into 4 quarters. Then spread about 1 1/2 tablespoons of the berry filling over half of the slice, leaving about 1/2 inch margin around the edges. Fold the crust in half so it is in the shape of a pie wedge, then use the handle of the wooden spoon to crimp the edges. Then poke holes with a fork.

Preheat oven to 400°.  Place turnovers on an ungreased cookie sheet and bake for about 15-20 minutes or until the crust is light brown around the edges. Remove from oven and spread the sugar glaze with a brush.

Makes about 32 - 36 turnovers

Part I - Making the Filling

Shown below is a shot of the ingredients used in this recipe: sugar, corn starch, butter and blackberries. In this example I will be making a half-batch — in other words I divided the amounts of all the ingredients in half. I am using two boxes of pie crusts. There are 2 pie crusts per box. This half-batch will make 16 turnovers.

Start by adding the blackberries, sugar and water in a saucepan.

Cook over a medium flame, crushing the berries with a wooden spoon.

After a few minutes, whisk the corn starch into the mixture. Stir thoroughly until all the the corn starch is dissolved and the mixture clarifies (the corn starch is no longer white).

When the corn starch has thoroughly dissolved and the mixture begins to thicken, add the butter. Stir until melted.

Remove from heat and add the blackberry liqueur strainings from a batch of blackberry liqueur. Stir thoroghly to mix all the ingredients.

Allow to cool in the refrigerator or freezer until the filling is the consistency of spreadable preserves.

Continue to Blackberry Liqueur Turnovers - Part II

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