Fermented Foods You Can Make Yourself

Fermentorship

Keeping you informed about all that is new at Leeners

ISSUE: 08 VOLUME: 05

Mother's Day Treat

Strawberries with Sour Cream & Red Wine Sauce 2 cups full-bodied red wine such as Amarone
1 cup sugar
Outer peel only of 1 fresh orange
1 tablespoon Liquor Quick Triple Sec Extract
1 ½ cups fresh sour cream
¼ cup powdered sugar
1 quart fresh strawberries, rinsed and dried
   In a large saucepan, place wine, sugar and orange peel and bring to a boil while stirring. Reduce heat to a steady simmer and reduce the sauce, stirring occasionally; until reduced by half or until syrupy about 45 minutes. Remove from heat, cool and refrigerate until ready to use.
   Combine sour cream and powdered sugar. On a decorative platter, spread the sweetened sour cream on the bottom. Place the strawberries on the sour cream bottom side down. Drizzle the platter of strawberries generously with the wine sauce.
   Alternatively, make individual servings by slicing strawberries and placing into small dessert dishes or martini glasses. Top with a dollop of sweetened sour cream and drizzle with wine sauce. Place one whole strawberry on top.
*Adapted from Tyler Florence, Food Network.

Fermentorship Archive
MAY 2008

Gewürztraminer

Strawberry Red Wine Sauce

Sourdough Bread Pudding

3 gallon Better Bottle

April 2008

Making Hard Cheese

German Kolsch Beer

Spring Butter Appetizers

White Cranberry Mojito

March 2008

Easter Bread

Corned Beef & Cabbage

Vegetable Dill Cheese Spread

Better Mr. Beer

February 2008

Artisan Bread

Lemon Ricotta Muffins

Seafood in White Wine Sauce

Sh-Ka-Bocconcini

How to Make Green Beer

Choosing the Right Cork

Selection Estate from Germany's Mosel Valley
GERMAN MOSEL VALLEY GEWURZTRAMINER
The Mosel Valley is famous for its beautiful scenery and excellent wines. Gewürztraminer grapes from this region tend to be a dusky pink color, and result in wines from light to a dark golden yellow with subtle copper tones. Gewürztraminer is quite full-bodied, more so than most any other white wine type and the combination of its strong and heady perfume, exotic lychee flavor and rich texture make it a powerful wine with an intense and memorable finish.

Briess 33 lb. Malt Extract Growlers
We now have bulk malt extracts from American producer Briess. These are 33 pound re sealable jerry cans. They are a great way to save on barley wines, frequent brewing or club and group brews.

BULK PILSEN LIGHT
Lightest color brewer's extract available. Use alone for light-colored beers, or with specialty malts to brew all styles.
Lovibond 1.5 - 3.0, 80% fermentable, Pilsen Malt, Carapils® Malt.

BULK GOLDEN LIGHT
Excellent light-colored pure malt extract. Use alone for light-colored beers, or with specialty malts to brew all styles.
Lovibond 2.0 - 6.0, 80% fermentable, Base Malt, Carapils® Malt.

BULK SPARKLING AMBER
This rich malty, caramel-flavored extract is excellent when used alone or with specialty malts for extract brewing.
Lovibond 8.0 - 13.0, 79% fermentable,: Base Malt, Caramel Malt 60L, Munich Malt.

BULK TRADITIONAL DARK
Produced from a big grist, this intense malty flavored extract is excellent for color adjustment.
Lovibond 24 - 45, 76% fermentable, Base Malt, Caramel Malt 60L, Munich Malt, Black Malt.

BULK BAVARIAN WHEAT
Use alone, or with specialty malts, to brew wheat beers. Will also boost gravity, enhancing mouthfeel, body and foam.
Lovibond 2.0 - 6.0, 80% fermentable, Wheat Malt, Base Malt.

3 Gallon Better Bottle
THREE GALLON BETTER BOTTLE
Don't think of Better-Bottle carboys as plastic, think of them as better than glass. They are made from a special type of polyethylene terephthalate (PET), which make them acceptable for fermenting wine or beer. The new 3 gallon size is perfect for our Selection Specialty Wine Kits and all of our 3 gallon mead recipes.

Goat Cheese Sourdough Bread Pudding
One 1 lb. loaf of sourdough bread, cut into 1” cubes
4 tablespoons unsalted butter
1 bunch of green onions, sliced into ½” pieces
2 cloves garlic, minced
4 large eggs
1 ½ cups whole milk
1 cup sour cream
salt and black pepper to taste
10 – 12 oz. fresh goat cheese, crumbled (divided use)
2 tablespoons chopped fresh herbs of your choice (chives, mint, basil, etc.)
   Preheat oven to 400 degrees F
Place bread cubes on a baking sheet and dry in the oven for 10 minutes. Alternatively, you can leave them out on a counter overnight to dry.
   In a skillet, melt the butter over medium heat, add the green onion and garlic and sauté until tender.
In a large bowl, whisk the eggs until foamy. Mix in the milk and sour cream.
   Add the toasted bread cubes, half of the goat cheese and herbs and blend gently.
   Season to taste with salt and pepper.
   Place bowl contents into a buttered 13” x 9” baking pan and sprinkle with remaining goat cheese.
   Create a water bath by placing baking pan into a roasting pan and fill roasting pan with water until it reaches halfway up the sides of the baking pan.
   Bake for 40 - 45 minutes or until set in the center and golden brown on top.