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Adventures in Cheese Making – Walk this Whey
I’ve had homemade cheeses before and loved how they tasted, but I never got around to making cheese myself. So one day recently, I mustered up the courage and began the process of learning how to make a simple cheese. Making cheese is a lot...
Culinary Traditions Of France
French cuisine is the amazingly high standard to which all other native cuisines must live up to. The country of France is home of some of the finest cuisine in the world, and it is created by some of the finest master chefs in the world. The French...
Frugal Menu Planning--Getting Started
Getting started making a plan for a week's worth of meals can surely be a bit daunting at first. It need not be complicated--though a little bit of time spent planning will be well worth it! A good way to start is by looking at what you already...
Homemade Christmas Gifts from the Kitchen -
Make your Own Holiday Gift Baskets
Many of us would love to give hand made holiday gift baskets. Christmas gifts from the kitchen are always welcome and Christmas gift baskets, especially home made food gift baskets, are a real treat.
It's easy to become overwhelmed by the thought...
How to Begin Wine Collecting
Some people collect wine for money...and some people collect wine because they have a passion for wine. Irregardless of whether you're collecting wine for profit or for pleasure, collecting wine requires some investment. Enjoying wine is a...
How To Make Pumpkin Puree
Each year, eighty percent of the pumpkins grown in the USA are harvested in October. Commercially canned puree is probably the most familiar edible form of this popular autumn produce, however the mild, slightly sweet flesh of fresh pumpkin makes...
How to Use Herbs in Your Meals
It’s no wonder that herbs are so widely valued as culinary additions. Their pungent fragrances and often beautiful appearance adds both orally and visually to any meal. Moreover, the flavor of each herb is very unique, adding a particular character...
More Joys of Soy
My husband has MS, and I have Diabetes. Researching health
issues has become a "hobby" of mine. I am always interested in
health issues. I am especially interested in soy because I am
constantly looking for protein to balance my diabetic meals....
Rowan Jelly (Mountain Ash - Pyrus aucuparia)
Sharp and sour but sweet and succulent all at the same time, this traditional accompanyment to cold meat is bursting with flavour, and folklore ! ‘Rowan tree and red thread - have the witches all in dread’ On May eve Rowan...
Selection of Seafood Recipes – compliments of Café Hobson
Selection of Seafood Recipes – compliments of Café Hobson Salmon Pate 1 cup salmon, flaked 1 pkg. (8 oz.) cream cheese, room temperature 1 tablespoon fresh lemon juice 1 teaspoon prepared horseradish 1 teaspoon onion, grated 1/4 teaspoon salt 1/8...
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Sbiten - Russia's Traditional Winter-time Beverage
Sbiten, the traditional beverage for wintertime in Russia, is a
drink with a long, colorful history. Research shows that sbiten
has been around since the fourteenth century. Traditionally,
Sbiten was served from oft-heated copper samovars by the
sbitenshchik, who served it up until the beginning of the
twentieth century on Russian street corners.
I have always loved all things Russian. For the past twenty
years, I have collected stamps from Russia and outlying
territories, and have an extensive collection in 2 large Scott's
Standard books. One of my favorite composers and pianist is
Kostia, whose haunting music of his Russian homeland is a
beautiful listening experience. If I am particularly stressed
out, it is Kostia I turn to. His albums include Suite St.
Petersburg and 10 Pebbles, among others.
Sbiten is made in different ways, both non-alcoholic and
alcoholic. It is the perfect antidote for long cold winters,
something Russia is famous for. Here in Michigan, it is a real
treat for us old folks that hate winter.
The word Sbiten comes the from the verb sbit--to beat or to
pound. The herbs and spices are ground in a mortar, and then
mixed with honey or molasses. It is allowed to ferment for a
short period, and then mixed with water to make a slightly
alcoholic drink. Replacing the water with a good Cabernet
Sauvignon makes for a more lively drink, one to be appreciated
by all. It is
also fortified with brandy or vodka for a more
potent libation.
The basic recipe for Sbiten:
3 1/2 cups water 2 cups honey 3 cinnamon sticks 2-3 cardamom
pods, seeds removed, toasted and crushed 1/3 Tsp ground ginger 1
TBS whole cloves 2 dried chili peppers (optional) 2 TBS
raspberry or apricot jam
Combine all ingredients in a medium saucepan and bring to a slow
boil over medium heat. Whisk continuously to insure honey is
well mixed. Remove from heat and allow to come to room
temperature. Strain liquid through cheesecloth into an airtight
container for storage and refrigerate until ready to bottle.
I buy 750 ml Cobalt Blue EZ Cap bottle from the local
brewmeister to bottle anything like Sbiten to present as a gift
during the holiday season. Add some fancy ribbon, a foil cap to
the bottle, and a gift card. For about $8 USD you have a
wonderful gift to present to friends or co-workers. A case of
the Cobalt Blue bottles runs about $15.00.
Find the recipe for Sbiten and many other fine foods at
http://www.allthebestrecipes.com. Many informative articles and
recipes are posted there daily.
About the author:
Alden Smith is an award winning author who is the webmaster of
http://www.allthebestrecipes.com. Visit his website for a free
660 page cookbook of Secret Famous Recipes. Free articles,
recipes, and cooking tips are available on his site.
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