Scott Mansfield who taught our Fermented Beverages class this past spring, is putting the final touches on his new book, Strong Waters- A Simple Guide to Making Beer, Wine, Cider and Other Spirited Beverages at Home.
We were able to get a sneak peak at some of the photos from the book, they are absolutely stunning. Scott invited us to a tasting where we sampled several of the recipes that are included in the book. Delicious! I can’t wait to make them at home.
Strong Waters: A Simple Guide to Making Beer, Wine, Cider and Other Spirited Beverages at Home will be available in February 2010 but you can pre-order now on Amazon! (We've already ordered ours!)
We are working on next class, check back soon or join our mailing list and you will receive our next class announcement.
Throughout the evening as we learned all about three methods of making pickles we snacked on Salame Pepato from Boccalone, sipped wines from Dacalier and Fog Hill Wineries and Michelle passed out samples of pickles from her private collection.
Recipes from Michelle Fuerst
Quick Dill Cucumber Pickles
5 pounds of pickling cucumbers
for the brine:
Note: If the cucumbers need to be refreshed, soak in a brine of 10 cups waters and 1/4 cup salt for at least 8 hours. This will drain the cucumbers of some of their water and make them more crunchy!
Wash and cut cucumbers into halves or quarters. Slice onion into half moons. In a non reactive pan, combine vinegar, water, salt, sugar and spices and bring to a simmer over medium heat. Stir occasionally to ensure that the sugar and salt dissolves.
Pour hot brine over cucumbers and onions. Cool to room temperature and then cover and refrigerate. May be eaten immediately but best if allowed to absorb flavor over a day or so.
|Fermented Dill Pickles|
Bread and Butter Pickles
makes about 12 quarts
4 gallons + 4 cups sliced pickling cucumbers
for the brine:
Combine vinegar and sugar and let dissolve over low heat (do not boil). When sugar is dissolved stir in the spices. Add onions and drained cucumber slices.
Stir all the ingredients gently together and bring up to a simmer. Turn off heat and ladle into hot canning jars. Wipe the rim and softly tighten top. Place jars into boiling water, making sure the top is covered and the glass jars are lifted from the bottom of the pot. Boil for ten minutes, remove the jars from the water and let cool at room temperature. May be eaten immediately but taste best when allowed to age for at least two weeks. Will keep for 1 year or more.Adapted from Linnton Hopkins
For follow up questions for Michelle and Ingrid go to our Facebook Fan Page
For more images from the pickling class check our our Blog entry.