This is the second in the series of Making Wild Wines and Meads
“The apricot’s intense flavor becomes mellow and full-bodied in wine. The lovely golden color is a plus.”
3 pounds fresh apricots
1 1/2 pounds sugar
1 pound honey
1 pound high quality dried apricots chopped
Juice of 2 lemons
1 teaspoon lemon zest
1/4 teaspoon grape tannin
1 teaspoon yeast […]
Ingredients
* 1 7/8 cups powdered sugar
* 2 cups hickory nut or pecan meat, cut in pieces
* 1 cup maple syrup
* ½ cup cream
Instructions
Boil first three ingredients until, when tried in cold water, a soft ball may be formed.
Remove from fire, and beat until of a creamy consistency; add nuts, and drop from tip of spoon […]
INGREDIENTS:
* 2 lb lean pork, cut in cubes
* 2 tablespoons cornstarch
* 3 tablespoons soy sauce
* 1/4 cup vinegar
* 1 small onion, sliced
* 2 tomatoes, sliced
* 1/2 teaspoon ground ginger
* 1/4 cup brown sugar, packed
* 2 green bell peppers, cut into strips, or 1 red bell pepper and 1 green
PREPARATION:
In slow cooker combine pork with cornstarch. […]
This is the second in a series of recipes taken from The Homebrewer’s Recipe Guide.
“This is a basic brown in the tradtional style of northern England. It relies on a blend of malts to achieve its characteristic toasty flavor. Low hop bitterness and fruity yeast are also essential.”
Ingredients
3 1/3 pounds amber malt extract
3 […]
