Posts Tagged Wine

Which wine for me (or you?)

Nov 6th, 2010 Posted in Fun with Food, Gaelen's Kitchen, Resources | one comment »
Jorge Ordoñez

Image of Jorge Ordoñez via Snooth

My friend Az, who gives amazing Tapas Tours in her adopted city of Sevilla, Spain and writes an engaging blog called Casa Az discovered this Vinquiz on the Borracha wine site. It promises to pick your wine personality, and then you can buy those bottles if you like.

No registration, no fuss, no obligation – and a fun peek at new kind(s) of wines you might like. Just click the “Vin Quiz” logo on the website and answer the “Are you 21?” question with the right answer.

My wine personality came up the Muscato Bottani, Spain, 2009, a very dry white. Guess I’ll have to hunt that one up at my next visit to the local wine shop. The description:

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Happy New Year Jam: Spiced Champagne Jelly

Jan 1st, 2010 Posted in Jam & Jelly Recipes | 5 comments »
Chavvy champagne and flute

Image by adman_as via Flickr

Traveling around the ‘net, I found at www.cdkitchen.com, a recipe for Pink Champagne Jelly (Recipe ID 5806.) Read the rest of this entry »

Condiment Jam: Homemade mustard update

Oct 19th, 2009 Posted in Pickles, Salsas, Condiments | one comment »
IMG_1753
Image by foodistablog via Flickr

It’s finally MUSTARD! After two patient days (patience isn’t always my strong suit), it was finally time to take the great mustard experiment to the next level.

I’d been soaking a combination of dark and white mustard seeds in red wine (a chardonnay and merlot blend), red wine & balsamic vinegars for two days. With the soaking done, I improvised the next steps on a mustard recipe which came originally from Martha Stewart.

Stewart’s recipe uses all red wine vinegar and 1 tablespoon of ground marjoram. Since I’d just brought in my herb harvest, I substituted 2 tablespoons of chopped fresh thyme leaves. Stewart’s mustard is designed to be refrigerator mustard, but since this recipe is high in vinegar, I used a cold-pack canning method on two of my jars. First tastes were very sharp; I’m looking forward to tasting daily to see how it mellows.

RED-WINE MUSTARD

  • 1/4 cup yellow mustard seeds
  • 1/2 cup brown mustard seeds
  • 1/2 cup dry red wine
  • 3/4 cup red-wine vinegar
  • 1/4 cup balsamic vinegar
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • 2 tablespoons fresh thyme leaves

Directions

  1. In a 1-pint canning jar, combine mustard seeds with the red wine and vinegars. I used a chardonnay/merlot wine blend. Cover the jar and let sit 48 hours. (I put mine in the refrigerator.) Check daily to be sure seeds are covered by liquid; add more wine if necessary.
  2. Put the seeds and liquid in the bowl of a food processor, along with all of the remaining ingredients. Process about 5 minutes, or until seeds are broken down and the mixture become creamy.
  3. To can: Spoon the mustard into hot, sterilized 1 cup or 1/2 cup jars, leaving 1/2 inch headspace. Process 20 minutes in a boiling water batch.
  4. To use within 1 month: Spoon the mustard into an airtight container. Allow the mustard to rest in the refrigerator for at least 1 week before using to let the flavors develop. The mustard will keep for up to 1 month.

Makes about 2 1/2 cups.

Update: I marinated another batch of mustard seeds, and this variation is mellowing right now…

ROASTED GARLIC MUSTARD

  • 1/4 cup yellow mustard seeds
  • 1/2 cup brown mustard seeds
  • 1/2 cup dry red wine
  • 3/4 cup red-wine vinegar
  • 1/4 cup balsamic vinegar
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons dry mustard
  • 1 teaspoon sea salt
  • 4 tablespoons roasted garlic cloves (about 20 cloves)
Directions (as above)
  1. Marinate the mustard seeds in the vinegars and red wine for 48 hours.
  2. Put the marinade, mustard seeds, and all remaining ingredients into a blender or food processor, and blend until smooth and creamy.
  3. Can or refrigerate as directed for red wine mustard (above.)
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