Wine Bottling and Syphoning

The ideal utensils to use for wine making and boiling ingredients & juices are those of good quality enamel. Those sold under a brand name are most reliable. The utensils must not be chipped.

It is almost impossible to pour clear wine from one bottle to another without stirring up the lees. Because of this, it is a good plan, to siphon off the clear wine when rebottling it.

Using about a yard and a half of surgical rubber tubing or plastic tubing, siphoning is a very simple operation. First, put the bottles or jars of wine on a table and the empty bottles on a stool or box on the floor. Next, put one end of the tubing in the first bottle of wine and suck the other end of the tube until the wine comes; pinch the tube at your lips and - holding on tight - put this end in the empty bottle and then let the wine flow. As the level of the wine falls, lower the tube into it, being careful not to let it touch the lees. When nearly all of the wine has been transferred, pinch the tube at the neck of both bottles, put one end into the next bottle and allow the wine to flow again.

In this way a constant flow is maintained and you have bottles of crystal-clear wine. The sediment from each bottle may be put together; this will clear in time to leave a little more wine.

Most of you will already have heard of one or other home-made wine and will have decided which to make. For those who have not yet decided, preference for a ‘port* or ‘whisky’ may be the deciding factor and this must rest with yourselves.

I would advise you only in this: make, say, a gallon or a half-gallon of a variety of wines and then decide which you prefer over a period of time. I have whittled my own preference down to nine different wines which I brew regularly according to season, leaving the dried fruit for the time when fresh fruit is not available and when roots - potatoes, etc. - are too fresh for wine-making purposes.

NOTE:

Different recipes will call for slightly different approaches, but it must be remembered that whatever else has to be done, the brew must be kept in a warm place throughout the fermentation period, and that the process after fourteen days* fermentation in the tub is the same with all recipes.

Now select your recipe and go ahead with your wine-making, bearing in mind all that I have warned you about.

James Wilson owns & operates http://www.e-homewinemaking.com, a site providing wine-making tips, tricks and techniques. If you’re interested in making your own wine, visit http://www.e-homewinemaking.com today and sign up for the FREE wine-making mini-course!

Vanilla Rum Toffee Chip Homemade Ice Cream Recipe

No reason to settle for just vanilla ice cream when there are so many great flavors to sample. This recipe for vanilla rum toffee chip ice cream combines the great flavor of rum with milk chocolate toffee chips. It is a wonderful combination of flavors and offers just enough palette-pleasing crunch for some variety.

Ingredients:

1/3 Cup milk chocolate English toffee chips

Using a medium bowl, combine the whole milk and granulated sugar. Mix with a spoon or whisk until it is dissolved. Stir in the heavy cream, vanilla, and rum extracts. Cover, refrigerate, and chill for 2 hours.

Following the directions on your ice cream maker, pour the mixture into the container and mix until thick, about 20-25 minutes. During the last 5 minutes sprinkle in the English toffee chips and let them become incorporated into the ice cream mixture. This can be eaten immediately, or if you want a firmer ice cream, transfer into an airtight freezer container and place in the freezer at least 2 hours. During freezing, stir the soft ice cream once or twice to help keep the toffee chips from settling to the bottom. You may also sprinkle a few extra on the top for a nicer appearance after you have transferred it to a freezer container.

****If you really like the flavor of rum you can increase the rum extract to 1 teaspoon. If you do, you will taste the rum first, before the other ingredients. It is just a matter of personal preference.

****This recipe is for a 1- quart ice cream maker container. Do not double this recipe, as the mixture will expand while it is being stirred in the ice cream maker.

Happy eating!

Laura Warnke is owner of an online gourmet retail store, (The-Topping-Shoppe-LLC). Here you will find a great selection of dessert sauces and ice cream sundae toppings to choose from along with jams, jellies and preserves. If you want to know a little more about how to use different types of dessert sauces in your recipes please visit my website at http://www.all-about-dessert-sauces.com

Quick Bread Mix (With Recipes for Pancakes, Biscuits, and Muffins)

10 cups flour

1/3 cup baking powder

1/4 cup sugar

1 tablespoon salt

2 cups vegetable shortening

Cut the shortening into the flour, baking powder, sugar and
salt. Continue working the mixture until it resembles finely
ground meal.

Quick Bread Mix can be stored in an airtight container for 6
weeks.

Pancakes

~~~~~~~~

2 cups of Quick Bread Mix

1 1/3 cup milk

1 teaspoon vanilla

2 tablespoons sugar

2 eggs

If the pancake mix seems too thin, add a little more Quick
Bread Mix. If the mixture seems too thick, add a little more
milk.

Drop Biscuits

~~~~~~~~~~~

2 cups of Quick Bread Mix

1/2 cup milk

Mix thoroughly and then drop onto a greased baking sheet
by spoonfuls. Bake at 350 degrees Fahrenheit for 15 to 20
minutes or until golden brown.

Muffins

~~~~~~

3 cups of Quick Bread Mix

1 cup milk

1 egg

1/2 cup sugar

Blend all ingredients just until the Quick Bread Mix is
moistened. Drop by spoonfuls into greased muffin tins or
muffin tins lined with cupcake papers. Bake at 350 degrees
Fahrenheit for 15 to 20 minutes or until golden brown.

Note: to make blueberry muffins add 1 cup of blueberries; to
make apple muffins, add 1 teaspoon cinnamon and 1 cup
of chopped apples.

Copyright 2005 LeAnn R. Ralph

LeAnn R. Ralph is the author of the books: “Cream of the
Crop (More True Stories from a Wisconsin Farm)” (trade
paperback; September 2005); “Give Me a Home Where the
Dairy Cows Roam” (trade paperback; September 2004);
and “Christmas in Dairyland (True Stories from a Wisconsin
Farm)” (trade paperback; August 2003). To read sample
chapters and to sign up for the free monthly newsletter,
Rural Route 2 News, visit — http://ruralroute2.com

Choosing the Best Cuts of Beef

Are you wondering how to choose the best beef for your cooking needs? However you choose to cook the beef you select, the same criteria apply to choosing beef. Select meat that is bright red with veins of fat, or marbling, through it. The red color indicates that the beef is freshly cut. The fat running through the meat provides juiciness and flavor. As the beef cooks the fat will run off the meat, separating itself so you are not eating large amounts of fat which is not healthy for you. Fat around the edges of the beef should be white to ivory and firm to the touch. Before cooking your steaks, check for large pieces of fat and trim it away. The fat adds flavor and protects the meat from becoming dry during cooking too much fat remaining in a pan after cooking can affect the sauce or gravy. A good rule of thumb is to trim the fat to about 1/8 inch thick.

The United States Department of Agriculture (USDA) grades beef for meat packers. Marbling is the chief criteria for how beef is graded and priced in U. S. The more marbling throughout beef, the more tender, flavorful, and costly the beef will be. The highest quality, prime beef is rarely found in grocery stores. Most of the prime cuts go to the high classed restaurants. Choice meat which is well marbled and tender can be found at the quality markets and butchers.

Select meat, with contains little or no marbling, is the most commonly stocked grade of beef. For the best taste and tenderness, buy USDA choice beef over select meat. Officially graded beef will carry the USDA designation; otherwise the grade has been determined by the grocery store you are purchasing the meat from.

Grass fed beef is becoming more desirable and available in some markets. As the public becomes more informed about the additives being fed to the beef they are purchasing, the more popular grass fed beef is becoming. Grass fed beef is a bit lower in marbling and fat then corn fed beef. However, grass fed steaks can be quite tender and have a wonderful beef flavor.

Red Wine is Healthy

Is red wine beneficial for health or a potent poison? In the old times Plato said that “nothing more excellent or valuable than wine was ever granted by the Gods to man.” Nowadays research suggests that a glass of red wine each day may be providing you with more than just a little relaxation.
The French seem to know something about the health benefits of red wine considering that studies that compared French and German red wines, revealed that the French red wines delivered a greater health benefit due to their higher level of antioxidants. Experts believe that red wine contains certain compounds that help protect the heart. This has opened the door for other researchers to study the components in red wine that may be responsible for its health benefits.

In the last 10 years, thousands of research on red wine showed that moderate intake of this drink improves cardiovascular health. The cardio protective effect has been attributed to antioxidants present in the skin and seeds of red grapes

Based on the research experts advise that the antioxidants, called flavonoids, reduce the risk of coronary heart disease in three ways: by reducing production of low density lipoprotein (the “bad” cholesterol), by boosting high density lipoprotein (HDL) cholesterol (the good cholesterol) and by reducing blood clotting.

Furthermore researchers have found that moderate red wine consumption may be beneficial to more than just your heart. One study found that the antioxidant resveratrol, which is prevalent in the skin of red grapes, may inhibit tumour development in some cancers. Another study indicated that resveratrol aided in the formation of nerve cells, which experts believe may be helpful in the treatment of neurological diseases like Alzheimer’s and Parkinson’s.

The most recent studies on red wine presented at the American Association for Dental Research (AADR) annual meeting, in Orlando, Florida by the Canadians show that Red wine polyphenols may help fight gum disease. V. Houde, M. Boisvert and their colleagues from University Laval in Canada investigated the role of polyphenols, including those from red wine, in scavenging free radicals released by immune cells stimulated with components of bacteria causing periodontal diseases. Free radicals are believed to be at least partly responsible for the development of gum disease and are generated by immune cells during periodontitis. In order to have healthy gums it is important to that free radicals are maintained at low levels. Their results indicated that red wine polyphenols significantly modulate several inflammatory components released by macrophages (a population of host immune cells) in response to bacterial stimuli.
Visit Vintage Roots for organic wines.

Alison White

Food and drink - what to expect in Costa Rica

A traditionally mild, not over-spiced cuisine, the Costa Rican
food has absorbed influences from the Caribbean, South America
and Europe into its culinary cauldron. Many dishes are simple
with the staples of rice and beans tending to form the basis of
most rural cooking. Costa Rican’s are also heavily dependant on
locally grown fresh produce, particularly members of the squash
family including courgette (or zucchini), zapallo and chayote
(known as the “Christophine” throughout the Caribbean). Other
tropical fruits and vegetables are also widely available and
usually of good quality. The plantain, like in most of the
neighbouring Caribbean, is a particular favourite and can be
served in a variety of ways; from just simply fried in butter,
to being served in a honey and sugar sauce.

The most famous dish of Costa Rica has to be “Gallo Pinto”
(literally translated as “spotted rooster”), a dish brought into
the country by Nicaraguan immigrants. The dish consists of rice,
coriander, onion and black or red beans and is often served for
breakfast or lunch. “Casado” is a similar dish consisting of
rice and beans, served with pork, steak or chicken and usually
accompanied by a small portion of salad and fried plantains.
This dish is customarily served as a dinner and is widely
available throughout Costa Rica and can provide tourists with a
hearty, low-cost meal.

The influence of nearby Mexico can also be seen in Costa Rican
cooking - the use of corn tortillas and “gallos” (resembling a
soft Mexican taco), are extremely popular. Locals stuff their
“gallos” with a vast array of different fillings, usually a
combination of diced meat, vegetables and spices. They make an
extremely versatile snack or meal that, again, won’t cost the
earth and are widely available throughout the country.

In terms of fish, Costa Rica has a plentiful supply of abundant
fishing waters. With 212km of coast along the Caribbean Sea and
a whopping 1,016km along its Pacific coast you would expect to
find the country saturated with well-priced, extremely fresh
fish. Unfortunately most of the fish is exported elsewhere so
whilst fish is still readily available in Costa Rica and usually
very fresh, the prices can be a little high, especially when
compared to the island’s staples.

If you’re wondering what to wash it all down with then the drink
Costa Rica is most famous for is indubitably coffee; the nations
largest export alongside bananas. Costa Rican’s drink a lot of
coffee; it tends to be strong and served with milk. Most of the
best stuff tends to be exported so expect the quality to vary
throughout Costa Rica from the sublime to the pretty awful.
Don’t be surprised to find it served alongside your dinner as
well. Other favourite local drinks are “Horcheta” (a cinnamon
flavoured cornmeal drink), “Agua Dulce” (a sweetened water based
drink usually served at breakfast) and the typical lunchtime
drinks “refrescos”, which consist of liquidized fruits mixed
with either milk or water.

For those seeking some intoxication in their beverage then the
best bet is probably beer with Imperial and Bavaria being two of
the favourites. Wine is not such a good option, locally produced
stuff is a definite no-no and imported stuff tends to be pricey
with the exception of wines coming from Chile or Argentina. The
local moonshine is known as “Guero” and is so cheap that they
virtually give the stuff away, it’s made from sugar cane and is
a favourite of the locals, even the poorest of whom can afford
it. In more rural areas you can expect to find a drink called
“Vino de Coyol” - a wine that’s made from the extracts of a
spiny palm, this stuff is apparently lethal so tourists should
certainly beware when mixing it with the hot, equatorial
climate.