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----- Original Message -----
From: "joan"
To: phaedrus
Sent: Tuesday, June 29, 2004 10:45 AM
Subject: blueberry beer
hi uncle phaedrus...got a great gingerbeer recipie from you, thanks very
much....now i have a whack of blueberrys and would like to turn them into
beer...(or wine as a last resort), have perused your archives and did not
locate recipe for blueberry beer....would you please try for me?...thanks
very much...yours truly joan xoxoxoxo
Hi Joan,
Hope you're an experienced home brewer. I could not find a simple recipe.
The only one that I could find seems to be for experienced brewers. See
below.
Phaed
Blueberry Beer
Brewing Method: All Grain
Yeast: Wyeast 2178 Lager BLend
Yeast Starter: 1 quart ( I used a 24 oz slurry from another batch)
Batch Size: 5.75 US gal
Original Gravity: 1.047
Final Gravity: 1.012
Alcohol Content: 4.7 v/v %
Total Grains: 8.25 US lbs
Color:
Extract Efficiency: 75 %
Hop IBU's: 25
Boiling Time: 70 min
Primary Fermentation: 7 days, 52 F
Secondary Fermentation: 20 days 40 F
Additional Fermentation:
Grain Bill:
4 lbs German Pils (Weyermann)
3.5 lbs Light Munich (Weyermann)
.25 lbs CaraMunich (Weyermann)
.5 lbs CaraVienne (Weyerman)
49 ounce can Oregon Fruit Blueberry
Hop Bill:
.5 oz Perle (8.5 %AA) 60 min boil
.5 oz Hallertauer (5.0% AA) 20 min boil
Mash Schedule:
Strike 104 ( 1.05 qt/lb) rest 20 '
Infuse 2 qts to 122, rest 30'
Infuse 3.1 qts to 140, rest 10'
Decoct 1/3 thck, heat to 150 the to 158 over 10 min then 10 min rest
Heat decoction to boiling, boil 20 min, add back to get 158, rest till
conversion
Decoct 1/3 thin, boil 5 min and add back to get 170, rest 10 then sparge
with 2 qts/lb ( recirc .5 gallon).
Add 2 oz blueberry extract and 3/4 cup brewer's sugar (boiled 10 min in 1
pint) at bottling time
Brewers Notes:
We have used frozen blueberries, fresh blueberries and canned fruit
all of which give about the same outcome. Titrate the extract at
bottling time to achieve the exact flavor.
----- Original Message -----
From: "Renee"
To: phaedrus
Sent: Wednesday, June 30, 2004 9:36 AM
Subject: Recipe Request!
Hello there! My name is Renee and hopefully you can help me out.
I would like to know the recipe that Publix Supermarkets use for their bread
called "White Mountain Bread". I am guessing its a basic white bread
recipe, yet something is different since it comes out so soft!
Any help you can give me would be great! Thanks in advance!
Renee
Hello Renee,
The Publix recipe is not available, but below are two white mountain bread
recipes. The first is a baker's recipe, and the second is a home bread
machine recipe.
Phaed
White Mountain Bread is a standard White Bread. It can be baked round with a
cross cut deep in the center or in a loaf pan with a single slit through the
length of the bread. The top is coated with cake flour to give the bread its
classic appearance,
6 quarts of water
1 lb of shortening
9 oz. salt
1 lb. sugar
12 oz. milk powder
24 lb. High Gluten Flour
1 lb yeast
Mix using a straight dough method.
Proper fermentation is essential for a good crust and proper texture. This
dough should rest for 1 1/2 hours covered in a warm moist area, then the
dough is punched to release the gases, and allow it to rise again for about
45 minutes. You'll know the dough is ready for punching when you place your
fingers into the risen dough and the dough falls back. Scale the dough into
desired weights and then round them. They should then rest for 15 minutes
before make up, that is before rounding again or making them into
loaves(round is most common).
This bread is baked with 3/4 proof instead of a full proof as for a typical
white bread.
--------------------------------------------------------------------
White Mountain Bread for the bread machine
1 1/2 cup milk
2 tbsp butter (had unsalted in the frig.)
2 tbsp honey
2 tsp salt (I used 2 I might try one next time)
4 cups bread flour
2 tsp active dry yeast
I put them all in order of bread machine directions. My machine will do a
loaf with 4 cups of flour (2 pound loaf). If your machine is smaller you
will have to adjust.
----- Original Message -----
From: Michael
To: phaedrus
Sent: Friday, July 02, 2004 12:20 PM
Subject: Czech Dumplings from Praha
> Many years ago I went to a Czech restaurant in NYC called Praha (Prague).
> I ordered roast duck. It came with a slice of red small apple and slices
> of a large oval dumpling. I have not been able to receives for this type
> of long cylindrical dumpling. It looks as if it were cooked in a tube.
> Can you help find their recipe or a similar recipe? thanks.
> Michael
>
Hello Michael,
There are several different types of Czech dumplings. After visiting many
websites for Praha restaurants and studying their menus, I see that the kind
most often served with duck are the bread dumplings, made from dried cubes
of bread. As you say, the dumplings are rolled into a long cylinder and
then, traditionally, are sliced thinly using a length of thread. I think it
would be permissible to use a knife, if you wish. See below for a recipe.
Phaed
Czech Dumplings
Yield: 1 Servings
Ingredients
1 pk yeast
1 ts sugar
1/2 c milk; scalded and cooled
1 c milk; warm
1 egg
1/2 ts salt
3 1/2 c flour
3 slices white bread; cubed
Instructions
There are a number of different kinds of dumplings in the Czech
cuisine, but if you are serving a pork roast with sauerkraut, I
recommend bread dumplings. Make sure you use the drippings from the
roast to make gravy for these! Mix the first three ingredients, let
stand for 10 minutes. Mix the warm milk, egg, salt, yeast mixture and
flour. Add the bread cubes. Knead the resulting dough just as you
would when making bread. Let the dough rest in a warm place to rise.
It should double in about 2 hours. Knead again; divide into 3 long
rolls, each about 1 1/2 " thick. Let rise another 1/2 hour. Drop the
rolls of dough, one at a time, into a large kettle of boiling water.
Boil gently for about 15 minutes. Remove with slotted spoons and
place on a buttered platter. Keep warm. When ready to serve, slice
the rolls into individual slices by using a length of thread. Loop it
around one dumpling and pull tight to slice off a piece about 2"
thick. (This is the fun part! You can get pretty good at this
garrotting if you practice!!) You should end up with about 2 dozen
slices. The cookbook says, "These freeze well - steam before serving."
----- Original Message -----
From: "Lynn"
To: phaedrus
Sent: Wednesday, July 07, 2004 10:52 AM
Subject: Receipe for Bakery Style "Apple Fritters"
Dear Sir,
I am trying to find a receipe for apple fritters that are cinnamon flavored,
with apple filling , and glaze on it's outer covering. The type I'm looking
for is like what is made at Henri's Bakery in Atlanta, GA. They are
excellant. Next best is Dunkin Donut's Apple Fritters. Can you help me?
Thanks,
Lynn
Hello Lynn,
No recipe from either of those places, but you might try the one below.
Phaed
Apple Fritters ( with yeast )
2 cups chopped peeled apples ( cook till partially softened in water and
drain well)
1/2 cup soft raisins ( optional )
1 1/2 cups warm water
1 1/2 Tbs active dry yeast
3 eggs fork beaten
3/4 cup melted butter or margarine
1 1/4 cup instant dry potato flakes
3/4 cup sugar
2 tsp salt
1 1/2 tsp cinnamon ( optional )
OR
2 tsp vanilla ( optional )
2 to 3 cups flour or as needed
( see instructions below )
Glaze:
3 Tbs powder sugar
2 tsp vanilla
approx 6 Tbs. hot water
4 Tbs. melted butter or margarine
In a large bowl dissolve yeast in the water. Add raisins and apples and all
the remaining ingredients. Knead into a soft pliable dough. Cover and let
rise overnight . Punch down and roll out on a floured surface and cut dough
into strips ( about 2 x 4 inches ) Let rise puffy. Carefully fry in hot deep
oil. Drain on toweling paper and dip into the glaze ingredients ( which have
been combined and heated) and place dipped fritters on rack . Recipe for
glaze and fritters easily doubled
Note: as with any yeast recipe quantity of flour is approximate. Add only
enough to make a soft, pliable, kneadable dough.
Recipe best served the day made!
From: "karl"
To: "Phaedrus"
Subject: Re: Blitz Torte (Bisque Torte)
Date: Thursday, July 08, 2004 7:34 PM
I'm sorry it's taken so long to get back to your with this Blitz Torte recipe which
I think is what Issy was looking for, not the Bisque Torte as she stated.
Here is the recipe for Blitz Torte:
1 cup cake flour
2 1/2 teasp. Baking Powder
1/4 teasp Salt
1/4 cup Butter
1 1/4 cup sugar
1/2 teasp vanilla
4 eggs, separated
1/3 cup half and half
2/3 cup almonds, blanched
1 Lemon Filling (see recipe following)
Sift flour, measure and then resift three times with baking powder and salt.
Cream butter and gradually add 1/2 cup of sugar, creaming until smooth and fluffy.
Add vanilla, then egg yolks one at a time, beating well after each. Add flour
mixture and Half & Half alternately, stirring well after each addition. Spread
batter in two 8" layer pans, bottoms lined with greased thin plain paper. Bake
in 350 degree oven for 15 minutes. Meanwhile, beat egg whites until foamy, add
remaining 3/4 cup sugar gradually and beat until stiff. Spread quickly over the
15 minute baked cake, sprinkle sliced almonds on top and return to the oven for
15 more minutes (or until the meringue is richly browned). You may also sprinkle
meringue and almonds with cinnamon/sugar mixture before continuing baking. Cool
thoroughly in pans on cake racks. Remove from pans carefully. Place on layer on
plate, meringue side down. Spread with lemon filling, top with remaining layer
with meringue side up. (Recipe from Meta Givens Modern Encyclopedia of Cooking).
Lemon Filling
1/4 cup flour
1 cup sugar
1/4 teasp salt
1/3 cup water
2 egg yolks, beaten
2 teasp lemon rind, grated
1 teasp butter
1/4 cup lemon juice
Blend flour, sugar and salt in a saucepan; add water, stir until smooth. Place
over moderate heat, stir constantly until thick and clear (7-8 min.) Beat egg
yolks, add a little hot mixture, beat thoroughly, return to saucepan, stir
vigorously; and cook another 2 minutes. Remove from heat. Blend in rind and
butter, then lemon juice. Cool. (You may also use a custard or vanilla filling
in place of the lemon filling.)
(Recipe from Meta Givens Modern Encyclopedia of Cooking).
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