Friday, October 29, 2010
Making Fruit Vinegar
Except for apple cider vinegar, we haven't had very good luck making vinegars from scratch (not to be confused with herbal vinegars, which come out great).
Thanks to the book Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods we have made a wonderful fruit vinegar, and it was so easy!
We took all the fruit pulp that we cooked down for wine. Basically raspberries, blackberries, blueberries, plums....any fruit. To make the wine we cook the fruit as you would to make juice and we saved all the fruit pulp. In the book it is called “Fruit Scrap Vinegar” and they say to use any fruit scraps.
Wash and sterilize a gallon glass jar. Put all your fruit in. Dissolve ¼ cup of sugar (we used honey) into 1 quart of water. Pour over the fruit.
Place cheese cloth on top of the jar and secure with a rubber band.
After about one week strain off the fruit and return liquid to the jar.
Let the jar sit two to three more weeks, (lightly shake occasionally) and test after two weeks. When the flavor is to your liking, the vinegar is ready. Transfer to a clean jar.
It really is that simple. We have done it twice and now have two unusual, tasty vinegars!
Thursday, October 28, 2010
This has become a favorite quick and easy meal for us.
Grown-Up Mac and Cheese
4 cups pasta; uncooked
1 pound hamburg; cooked
1/3 -1/2 pound feta cheese; crumbled
1 tablespoon butter
1/4 cup milk
1/4 cup sour cream
salt and pepper; to taste
Cook pasta, drain and return to kettle.
Add cooked hamburg.
Add the rest of the ingredients and mix well. Heat to serve.