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
*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.
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.
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...
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