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

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!

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.

So here we are on day 10, are you inspired yet?!?!? Todays recipe is adapted a recipe by the American Pork Council and is scrumptious. You’ll make this often, trust me…it’s that good.

Grilled Pork Salad (serves 6)

3 cups grilled pork loin cut to 1/4 inch thick strips, chilled
3 cups cooked Orzo, chilled
1 cup coarsely chopped walnuts
1/4 cup chopped red onion
1 cup cubed fresh pineapple, chilled
1 cup sliced fresh mushrooms
1/2 pound spinach leaves or purple kale
1 cup fresh raspberries
1 papaya, sliced
1/3 cup raspberry vinegar
2 tablespoons olive oil
2 teaspoons honey
1/4 teaspoon salt

Combine raspberry vinegar, olive oil, honey and salt in jar. Cover; shake well. Pour dressing over combined pork, rice, walnuts, onion, pineapple and mushrooms. Toss lightly. Arrange spinach on large serving platter or salad bowl; top with pork mixture.

Arrange raspberries and papaya on top.

Ok…this isn’t a pasta salad but it is so good I had to post it. WOW!

Warm Beet and Onion Salad

From: Weber’s Big Book of Grilling

2   medium golden beets with leafy tops, about 2-1/2 inches in diameter each
2   medium red beets with leafy tops, about 2-1/2 inches in diameter each
    Extra-virgin olive oil

For the dressing:

1   medium orange
1/3   cup extra-virgin olive oil
2   tablespoons red wine vinegar
1   tablespoon finely sliced fresh basil
1   teaspoon minced garlic
1/2   teaspoon kosher salt
    Freshly ground black pepper
 
1   large red onion, cut into four 1/2-inch slices
2   hearts romaine lettuce

Trim the leafy tops from the beets, leaving about 1/2 inch attached; reserve the tops. Leave the root ends intact. Scrub the beets under cold water. Lightly spray or brush with olive oil. Grill over Indirect Medium heat until tender when pierced with the tip of a knife, 1 to 1-1/2 hours depending on size, turning once halfway through grilling time. Remove from the grill and allow to stand until cool enough to handle. Trim the ends from the beets and discard. Rub off the skins. Cut the beets into 1/4 to 1/2-inch slices and place the red beets and the golden beets in separate bowls (to keep the red beets from dying the golden beets red).

To make the dressing: Wash the dry the orange. With a zester, scrape off 1 tablespoon of zest. Alternatively, use a vegetable peeler to remove enough strips of zest to total 1 tablespoon when finely chopped. Reserve the zest.

Cut the remaining skin and white pith from the orange and, working over a separate medium bowl, separate the orange into sections, letting the sections and any juice fall into the bowl. Add the reserved zest and the remaining dressing ingredients to the orange sections, including pepper to taste. Gently stir to combine.

Lightly brush the onion slices with some of the dressing and grill over Direct Medium heat until tender, 10 to 12 minutes, turning once halfway through grilling time. Remove from the grill and allow to cool slightly, then separate into rings.

Rinse the reserved leafy tops of the beets under cold water. Select the smallest, most tender leaves and place with the romaine lettuce in a large bowl. Add half of the dressing and toss. Divide the lettuce mixture among four salad plates. Top with the beets and the onion rings and drizzle on the remaining dressing. Serve warm or at room temperature.

Makes 4 servings.

I missed getting in on the Daring Bakers for July, so I have wait (sniff, sniff) until August. I guess that’s ok since I am headed to the doctors today to have them look at this arm again and see what’s up. I have an overwhelming tolerance for pain, seriously, ask anyone who knows me. This arm is KILLING ME. I can’t sleep, the pain makes me nauseous, I can’t even drive my car without agony. I’ll update you after I spend the majority of the day in the Doctor’s office…ughh….

Have a fabulous Tuesday 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 is viewed by thousands each day who enjoy her simply explained, illustrated and photographed recipes and helpful tips.

I found this one in my organized pile (haha!) of salad recipes ripped from magazines. I can’t tell which one since it is all but a scrap, but it is a good one and I make it often for parties. This is the original recipe, with my changes and comments added. My version is tastier 😉

1 pound Radiatore, Rotini, or other medium pasta shape, uncooked (I use Fusilli, it looks great in this)
6 tablespoons vegetable oil ( I use extra virgin olive oil)
Freshly ground black pepper, to taste

1 pound skinless, boneless fresh salmon fillets or frozen salmon fillets, cooked and chopped
OR
2 7 1/2-ounce cans salmon, drained and flaked
(I use boneless skinless seared in light sesame oil)
1 papaya (if unavailable, substitute 1 mango or 2 peaches, or 2 nectarines), peeled, seeded and chopped
OR
1 15-ounce can papaya, or favorite fruit in light syrup, drained and chopped
( I use fresh papaya)
1 cup cherry tomatoes
1 bunch scallions, finely sliced
1 yellow bell pepper, seeded, ribs removed and chopped
1 medium cucumber, quartered lengthwise and sliced
1 small jalapeño, seeded, ribs removed and finely minced
2 tablespoons chopped fresh cilantro
OR
2 teaspoons dried cilantro
(I’ve only use fresh cilantro because I have a surplus of it growing here in the summer)
3 tablespoons rice wine vinegar
3 tablespoons white wine vinegar
3 drops hot sauce

1. Prepare pasta according to package directions; drain and transfer to a medium bowl.

2. While pasta is still warm, mix in vegetable oil. Season with freshly ground black pepper. Set pasta aside to cool.

3. In a medium mixing bowl, add the salmon, papaya, tomatoes, scallions, yellow pepper and cucumber. Toss together with pasta.

4. In a small bowl, combine the jalapeño, cilantro, both vinegars and hot sauce. Toss the pasta with the dressing and refrigerate. Serve well chilled.

Serves 6-8

Note to self…start organizing the pile of magazine recipes

I received this in my email this morning from The Horses and Humans Research Foundation. It is the results of a study on the impact of equine therapy on children with cerebral palsy. Here is the link…

http://www.horsesandhumans.org/WUfinal_press_release.pdf

Good news for families, and good news for equine therapy!

We are having these for dinner tonight. They looked sooooo good and we love Tempeh, so look for a review tomorrow.

Almond Crusted Tempeh Burger

Not sure what I’ll throw together to go with them, but the Fresh Corn & Summer vegetables with Arame Seaweed looks pretty good. I’m really crunched for time so we’ll see what we end up with!

Have a great Thursday and do something delicious!

Colleen
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.

With Graduations this weekend all over Broome County the single most popular search on my blog has been for Pulled Pork. I have my “old standby” floating in here somewhere but I thought I would post this recipe for you too…it’s delicious and very different. This is the party sized version, feel free to cut this in half for the smaller gathering or dinner at home.


Printable PDF of recipe here

4 dried Ancho Chiles – stemmed and seeded
6 dried Anaheim Chiles – stemmed and seeded

Soak these in hot water for 35-40 minutes then drain and reserve for the recipe

10 pounds Pork Shoulder bone in (also called Boston Butt)
2 large onions sliced thin
10 garlic cloves chopped
1/2 tsp coriander seed
2 tsps cumin
1 tsp dried Oregano
2 cinnamon sticks
2 tsp cocoa powder
2 Jalapeno peppers seeded and chopped
2 28 ounce cans San Marzano Tomatoes drained (or about three pounds prepared plum tomatoes)
2 cups low sodium chicken broth
2 cups Dos Equis XX Dark or Negro Modela Beer (and more for the cook!)

Season the Pork with salt and sear each piece over high heat until evenly browned. Turn it only one. I use a the well oiled Webber grill for this when possible as it adds a delightful flavor. One Caveat…you lose the drippings so it is prefer ed that you brown this right in the Nesco roaster over high heat or Dutch oven you will using. Remove the heat and let stand.

I do this right in the Nesco, still heated to high. Add onions, cumin, coriander, oregano and garlic to a large dutch oven and cook over high heat until the onion is scented and translucent…3-5 minutes. Stir the in the drained chiles, the tomatoes, Jalapeno, cinnamon and cocoa. Return the pork to the Nesco add chicken stock and bring to a simmer, reduce the heat of the Nesco to 325 degrees and cover. Let the meat cook for 2-1/2 hours, baste with pan juices occasionally. Flip the meat and cook an additional 1 to 1-1/2 hours.

The meat is ready when it falls off the bone and shreds easily with the fingers. Remove the chunks of meat to a large pan, discard cinnamon sticks and allow to cool slightly for ease in shredding.

With a stick blender, blend the pan sauce until smooth. Return the meat to the pan and toss to coat. If you are using a blender, work in small batches as the liquid will be very hot! Serve with tortillas, crusty rolls (my spicy garlic knots are perfect for this!) and crisp salads. Enjoy!

I just spotted this much loved favorite from my youth posted on Yarn Tails Recipes. I think we had this at EVERY party…remember those little meatballs and cocktail franks too! FUN!!!!!! http://ytrecipes.wordpress.com/2008/06/17/party-chicken/#comment-533

Colleen
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.

From Homemadewine.net

Dandelion Wine Print E-mail
Yield: Five Gallons US
Beginning SG/PA: Not ProvidedInstructions:

Ingredients:
5 Gallons of dandelion blossoms (just “pop” ’em off so you keep the yellow and the green collar)
5 Gallons water (boiling)
15 lbs sugar (yes, fifteen)
3 lbs raisins – dark or white
26 oz white grape wine concentrate (optional)
10 sliced lemons with rinds
10 sliced oranges with rinds
4 tsp yeast nutrient
madiera or sherry yeast

  1. Pour the 5 gals boiling water over the blossoms and allow to sit 2 days.
  2. Strain off the blossoms and add the rest of the ingredients.
  3. Allow the must to ferment until it calms down then rack to a carboy.
  4. Bottle once the fermention stops.


PLEASE NOTE:
A madiera or sherry yeast will leave you with up to 12% alcohol and a bit of residual sugar.