Ok, so I know it’s been like a year I have been promising this, but I finally have all the homemadewine.net recipes, the tutorial and new recipes compiled and in PDF and Print form! WOOO HOO! And, as the Farm grows and my time becomes shorter for “fun” things I have had to make the decision to move the entire kit and kaboodle to the farm website. I know this will be an adjustment for many of you have bookmarks so I will leave this blog intact, but! The Homemadewine.net website is now part of The Farm at Nanticoke creek.

Look at it as a good thing…not only do you have all the homemadewine.net stuff, but you get all sorts of new things too!

AND!!!!!

Our first video…How to make great cordials for Gift Giving will be released VERY SOON. We hope to have it on ITunes and UTube along with the website so be sure to look for it.

Now what are you waiting for? Come on over to the Farm!

www.farmatnanticokecreek.com

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Homemade Wine makers in the Tier, I have the list of juices and prices in my hot little hands so drop by the farm website at www.farmatnanticokecreek.com for ordering info. Here are some of the varietals, these are all 6 gallon pails of juice.

Reds

Alicante Bouschet
Cabernet Franc
Merlot
Nebbiolo
Pinot Noir

Whites

Chardonnay (our 2007 came out fabulously)
Muscat
Reisling
Trebbiano
Sauvignon Blanc

There are many others and they begin at $50.00 per pail, each pail will result in 25-30 .750 bottles of wine. We estimate that our cost per bottle for first timers (who will need to buy equipment) will be around $3.00 per bottle. After that you’ll have your juice costs and the nominal costs for the additives you’ll need for stabilization and sanitation.

The satisfaction of making it and enjoying the fruits of your labor…priceless.

Pick up will be here at the farm and orders and payment need to be received here by September 5th, 2008.

Wine making at home 101

Here is a link to our tutorial at Homemadewine.net. While there are parts that seems difficult I can assure you that the process is a simple mix, pour and measure that done once, will leave you with all the skills you need to make wonderful wine.

The equipment list and tutorial

Corn season is just starting to hit high gear around Broome County. So what do you do with all those corn cobs you have left after you strip them for those luscious corn salads? Make corn Cob wine!

You really didn’t think I was going to tell you to just throw them away did you?!?!? Silly people…Waste not, want not, and this is actually very tasty! This is a fast, easy recipe that is a perfect introduction into the home wine making process.

Corn Cob Wine

Yield: One Gallon US
Ingredients:

1 dozen raw corn cobs
1 gallon boiling water
2 pkgs yeast
9 cups of sugar

Instructions: 1. Place cobs in a container and pour boiling water over them.

2. Cover loosely with cheesecloth or a dish towel and let stand for 24 hours.

3. Remove the cobs and add the yeast and sugar.

4. Cover loosely again and let stand for 9 days.

5. Strain through cheesecloth, cover loosely, and store in a moderately cool place until it is fermented, which may take as long as 10 weeks.

6. Bottle and enjoy!

So what are you going to do with all that delicious sweet corn you stripped to get those cobs? How about a wonderful salad that is crunchy sweet and perfect paired with some gorgeous chops from McRey Farm or Laughing Crow farm or one of the others locally that have sweet, succulant Tamworth (and other heritage breeds) pork.

Corn and Black Bean Salad

1 can cooked black beans, drained and rinsed
3 cups fresh corn kernels, steamed briefly and cooled
1/2 green pepper, chopped
1/2 red pepper, chopped
2 green onions, sliced
1 tablespoon minced parsley
1 tablespoon olive oil
2 tablespoons fresh lime juice
Freshly ground black pepper, to taste

Toss together ingredients, except pepper and then generously season to taste. Cover and refrigerate. This salad improves upon sitting, best if made the day before.

Fresh Corn Salad

DRESSING
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon fresh minced garlic
2 teaspoons dijon mustard
1/2 teaspoon pepper
1 tablespoon fresh lime juice
2 tablespoons fresh Florida parsley, chopped fine

SALAD
1 pound salad greens, mixed
1 avocado, large cubes
1/2 cup black beans, cooked and rinsed
1/2 cup corn kernels, cooked
1/2 cup papaya, chopped or sliced

1.    Combine first seven ingredients and mix well. Refrigerate.

2.    Place prepared salad greens, avocado, black beans, corn kernels, and papaya in salad bowl.

3.    Pour dressing over salad and serve.

Yield: 4 to 6 servings

So now you are armed with some fun things to try, please drop me a note or leave a comment if you try them!

Colleen

The Farm at Nanticoke Creek

The Farm at Nanticoke Creek, is a small family farm in the Southern Tier of New York. Heritage breeds of waterfowl, poultry and game birds are raised, using 100% organic farming methods and pasturing.


Colleen has a long time love of food, wine, art and design and hosts the internet’s oldest, and favorite resource for the home wine maker at HomeMadeWine.net.
Her blog and websites are viewed by thousands each day who enjoy her recipes, photographs and helpful kitchen tips.

Yield: One Gallon US
Beginning SG/PA: 1.085

Ingredients:
2 qts. watermelon juice
2 qts. water
1 1/2 lbs. sugar
2 1/2 tsp. acid blend
1/8 tsp. tannin
1 tsp. yeast nutrient
1 campden tablet, crushed
1 pkg. wine yeast

Instructions:

  1. Cut melons into quarters, remove all rind parts entirely and discard seeds. Cut meat of melons into cubes.
  2. Using nylon straining bag, mash and squeeze out juice into primary fermentor. Keeping all pulp in primary, tie bag and place in primary.
  3. Stir in all other ingredients EXCEPT yeast. Cover Primary.
  4. After 24 hours add yeast. Cover Primary
  5. Stir daily and check S.G.
  6. When ferment reaches S.G. of 1.040 (3-5 days) lightly press juice from bag. Syphon wine off sediment into glass secondary. Attach airlock.
  7. When ferment is complete (S.G. dropped to 1.000 — about 3 weeks) syphon off sediment into clean secondary. reattach airlock.
  8. To aid clearing syphon again in two months and again if necessary before bottling.

This wine is delightful! Those of us who plant watermelon each year always have an abundance. Now instead of woefully begging your neighbors to live on your extras, you can enjoy a taste of summer when the cool winds of fall start blowing in.  Enjoy!

Day 12, here we are at last. I was asked if I could make special categories for things like this, and I thought that sounded like a really good idea. If you look under the Categories tab at the left you’ll see that from now on anything that I do in a series will have its own special tab. Neat huh?

So here we are on Day 12, I really wanted something absolutely fabulous for this day, since it is our last. We have already done some pretty great recipes though so maybe some simple, super fast salads would be best to end with. I know we have all had that moment occur when you are invited to that last minute impromptu gathering and you have no idea what to bring. These salads go together in a flash and taste great.

This comes from the Florida Ag. Dept., hence the reference to florida products 🙂

Couscous Zucchini Salad

1 1/2 cups Chicken stock (remove excess fat)
1 cup couscous
1/2 cup Florida red pepper, chopped fine
2 teaspoons olive oil
2 medium Florida zucchini or yellow squash, sliced 1/4 inch thick

1 Florida serrano or jalapeño pepper, chopped fine

2 teaspoons Florida garlic, chopped fine

2 tablespoons fresh Florida basil, chopped fine

1 tablespoon balsamic vinegar

1 teaspoon salt

1.Bring chicken broth to a boil. Add couscous, red pepper and cover. Remove from heat and let set for 5 minutes.

2.Heat a medium sauté pan. Add olive oil and cook zucchini until tender. Add the remaining ingredients and continue to cook for a few more minutes.

3.Mound couscous in center of a large platter. Arrange zucchini slices around. Serve warm or cold.

Simple Couscous Salad

6 ounces couscous

1 red bell pepper, medium dice
1 green bell pepper, medium dice
1 bunch green onions, sliced on the bias
6 ounces cucumbers, peeled, seeded, medium dice
4 ounces black olives, pitted
6 ounces red onion, julienne

DRESSING:
3 ounces orange juice concentrate
2 ounces water
2 ounces rice vinegar
1 teaspoon garlic, chopped
1 teaspoon salt
1 teaspoon pepper
2 teaspoons fresh oregano, chopped
3 ounces salad oil
1 ounce honey
2 teaspoons fresh thyme, chopped

1. Steam the couscous until tender; set aside to cool.
2. Combine the couscous with the vegetables.
3. Whisk together all the dressing ingredients.
4. Combine the salad ingredients with the dressing. Chill thoroughly before serving.

Simple Salad with Orzo and Herbs

yes, you must use fresh herbs in this salad 🙂

1 pound orzo
3 tablespoons extra virgin olive oil
8 ounces fresh or frozen green peas
4 ounces celery, small dice
12 ounces plum tomatoes, medium dice
1/2 ounce fresh oregano, chopped
1/2 ounce fresh chives, chopped
1/2 ounce fresh parsley, chopped
3 garlic cloves, minced
2 tablespoons red wine vinegar
4 tablespoons fresh lemon juice
salt and white pepper, to taste

1. Cook the orzo in lightly salted boiling water until al dente. Drain in a colander and rise well with cold water. Remove the orzo to a large bowl and drizzle 1 tablespoon (15 milliliters) of olive oil around the orzo and toss well.
2. Cook the peas in slightly salted boiling water for 1 to 2 minutes, drain, and rinse with cold water. Toss the peas, celery, tomatoes and orzo together.
3. Combine the remaining olive oil with the herbs, garlic, vinegar, lemon juice, salt and white pepper. Pour over the salad and toss gently to combine. Serve chilled.

I will be on vacation beginning today the 3rd of July through the 7th and will return on the 8th. I hope you all have a wonderful, safe Independence Day.

Our next series of recipes will be Cordials and Liqueurs you can make at home. Some things to gather in preparation for this are:

  • 1 and 2 quart jars with good sealing lids (we will not be canning, but you’ll want good, tight fitting seals
  • 80 and 100 proof vodka various fruits, vegetable and nuts
  • decorative bottles if plan on gifting any of these
  • and a tiny bit of patience…

Many of the recipes I have you will want to double, triple or make even more than that. They are excellent, easy and fun. I promise that with several, if not all of these, you will no longer buy the actual cordial or liqueur. They make wonderful gifts too. Besides cooking, making our own wines, cordials and meads is my favorite past time.

Something I would love is to have is a visit back to these when our 4 week wait is up so everyone who makes them can share their results. So I ask this question…

Would you rather do this series as sort of a weekly or monthly make along type group or just come back and share when you can? I would just really love to know how you all like these 🙂

Let me know via comments or email and I will decide when I get back based on your replies.
Many thanks!

Just a note to let you all know that the Homemadewine.net site will be going down for some maintenance for a few days. I have the tutorial and the glossary moved here so you’ll have them. But access to the recipes will be down. I apologize for the inconvenience!

Have a great Thursday and do something delicious!

Creatively serving the Greater Binghamton area in the lovely Southern Tier of NY. www.foodwineartdesign.com

Colleen is a private caterer and personal chef, she also hosts the internet’s favorite resource for the home wine maker at www.homemadewine.net. Her blog and websites are viewed by thousands each day who enjoy her simply explained, illustrated and photographed recipes and helpful tips.

Rebellious dough

Day 11! We are almost to the end. What shall we do next? Pasta Sauces? How about Cordials? OOOOOHHH! Let’s do Cordials! Will all the summer fruits coming into season that would be fun! Ok…we’ll start 12 days of Cordials starting the 7th of July.  Fun!

Here is our salad for Day 11

Super Easy Grilled Tuna Salad

from the american pasta council – serves 4 as a main course 12 as a side

16 oz fusilli
12 oz fresh tuna steak, cooked rare
3 T olive oil
4 T grey poupon mustard
6 T rice wine vinegar
Grated rind of 3 limes, finely chopped
6 fresh parsley sprigs, chopped
2 T low-sodium soy sauce
3 garlic cloves, minced
1 t dried dill weed
1 c  chopped red bell pepper
1 c  green beans, julienne, blanched
2/3 c red onion, pared, thinly sliced

cut tuna into small bite-size pieces; reserve. Cook pasta; drain and rinse with cold water. Combine all dressing ingredients; mix well. Toss together pasta, peppers, beans, onions, tuna and dressing. If possible, refrigerate salad overnight to allow flavors to blend. Serve cold.

The arm is bad, I won’t know anything until I get an MRI scheduled for next week. Thanks for all the emails, it’s hard to cook like this!!!!!!!!!!! (Here we go again with the whine and pity! 🙂 )

So what are you making for the 4th?  We’re having the Salad form Day 8 some nice grilled veggies and whatever meat I can get form the farms up the road or the farmer’s market. I’m so crunched for time and my schedule is making farmers market visits crazy. Plus it hurts to drive (whine, whine, whine) and I will most likely lose a digit with my newly developed Barney Rubble knife skills thanks to the pain and numbness (God, I still love that line from Top Chef-remember Casey chopping those onions?!?!?) in my arm, ughhh….whine, whine, whine, whine, whine…

All this whining gives me a great idea! Maybe I’ll sit on my behind all weekend and let the family cook and chauffeur me around and I’ll drink wine! Wine, wine, wine, wine… 🙂

Sounds like a great plan to me!

Have a great Wednesday and do something delicious!

Creatively serving the Greater Binghamton area in the lovely Southern Tier of NY. www.foodwineartdesign.com

Colleen is a private caterer and personal chef, she also hosts the internet’s favorite resource for the home wine maker at www.homemadewine.net. Her blog  and websites are viewed by thousands each day who enjoy her simply explained, illustrated and photographed recipes and helpful tips.

Remember that I am not a professional baker so forgive any transgressions you see or hear when it comes to baking. I cook and I cater privately, and some call me a chef (although I do not). Baking professionally is what pastry chefs are for and I will gladly pay them dearly for their services. But I really want to get over that bridge enough that I enjoy and look forward to baking for my family and for small events and parties.

I am so happy to have joined along with Tuesdays with Dorie and I already love the fact that I now have to bake every week. One of my biggest hurdles is me myself and I. Baking became difficult when I had my first MS exacerbation. Washing huge, heavy slippery mixing bowls was very hard for me and I will come right out and say that I broke a pile of them. Like riding horses, baking became one of those things that I put on the back burner. Needless to say baking was just too much work for me, although I do miss my weekly trips to Home Goods and TJ’s to replace my bowls. 🙂 I’m stronger than ever now however, so there is no reason for me to put this off any longer.

So here I am with my first recipe tried…apple cheddar scones. My husband HATES scones. I used to have to make them daily for my cafe so I am very picky about them, and I was immediately drawn to this recipe because it is very much like the way I made them. I feel more comfortable in my own skin already! The crumb is moist yet light…not at all like the “typical scone” which is either much too dry and hard or too cake like for my taste. They were sampled hot out of the oven, warm and at room temperature and even my scone hating husband liked them… and he LOVED them the next day (as did his co-worker who begged “Is she going to bake like this all the time again!??!?!?!” wow! Don’t I feel needed and loved!) I had to make one substitute in the ingredients, and that was with the buttermilk. So I used cultured buttermilk powder reconstituted with 3/4 water and 1/4 raw goats milk…It didn’t affect the taste or texture. I also used organic flour and locally ground organic cornmeal and a fresh egg from a really nice Araucana chicken. Being a foodie farm girl has its benefits 😉

For the baking I used an 11″ round clay baking pan because my injured shoulder didn’t allow the stretch for my cookie sheets and no one was around to do it for me (here we go again with the pity!)

I’m loving baking at home with Dorie already!

Creatively serving the Greater Binghamton area in the lovely Southern Tier of NY. www.foodwineartdesign.com

Colleen is a private caterer and personal chef, she also hosts the internet’s favorite resource for the home wine maker at www.homemadewine.net. Her blog is viewed by thousands each day who enjoy her simply explained, illustrated and photographed recipes and helpful tips.