Skip to main content

Rhubarb Kvass: Day One {My Hungry Scientist}

My Precise Kitchen Elf read a recipe for a fermented fruit drink and decided that that was his birthday present for Daddy - rhubarb beer. Okay. At least I get to try it, too. Can't wait! Actually, I just read the recipe and it's a kvass, identified as "a lightly alcoholic beverage, similar to some of the lambic-style beers of Belgium." He's calling beer.


He found this recipe in The Hungry Scientist Handbook: Electric Birthday Cakes,Edible Origami, and Other DIY Projects for Techies, Tinkerers, and Foodies by Patrick Buckley and Lily Binns. It's his favorite cookbook of all time.


Ingredients

  • 1 lb rye bread, staled*
  • 16 C hot water
  • 2 T active dry yeast
  • 1/2 C organic cane sugar
  • 5 T water
  • 1 bunch organic mint + 1 leaf (keep separate)
  • strip of lemon zest from an organic lemon
  • 1 C raisins
  • 1 stalk rhubarb, chopped

*To stale bread, lay it on a cookie sheet. Place it in a 170 degree oven till it's dried.

Procedure
Place the bread in a large pot and cover it with hot water. Let stand for 4 hours.


Strain the liquid out though a cheesecloth.


Squeeze out as much of the liquid from the bread as you can. [I actually woke him up at 11 pm to do this part...he didn't want to miss any of the steps! He did a pretty good job for being a sleep-walking zombie.]



Stir together the yeast, sugar, and water in a jar or measuring cup. Let it bloom for 5 minutes.


Add the yeast mixture to the strained liquid. Toss in a bunch of fresh mint. Cover and let stand overnight, or 8 to 10 hours.


Stay tuned for Day Two's instructions...

Comments

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas