Author: looper

• Wash the cabbage and remove any wilted outer leaves.
• Quarter the cabbage, remove the core, and slice the cabbage into thin strips
• Place the cabbage, carrots, juniper berries, and caraway seed in a large bowl, and sprinkle the sea salt over the top. Massage the salt into the cabbage.
• Allow the salt to draw out the liquid from the cabbage, approximately 2 hours
• pack the cabbage mixture tightly into a mason jar. top with 2% brine (1tsp salt to cup of water) if necessary. Place a cabbage leaf over mixture and place weight on top.
• seal jar with fermenting lid and allow to ferment at least 2 weeks @70 degrees

• Julienne carrots and daikon. Sprinkle with salt and toss to combine. Allow to rest for five minutes.
• In a four cup measuring cup, mix vinegar, water, and sugar. Heat for 30 seconds to one minute in a microwave and stir to dissolve.
• Rinse daikon and carrots to remove salt. Transfer vegetables to a half-gallon glass jar. Pour vinegar mixture over the veggies and cap.
• Transfer to refrigerator. You can use this the next day. It will keep a month or more in your fridge, becoming more delicious and more fragrant with each passing day.

• In a large bowl add 2 lbs. ground lamb, mint, sumac, salt, black pepper, onion powder, and garlic powder. Refrigerate for two hours.
• Using a large stainless steel saute pan, bring up to heat.
• Remove lamb mixture from refrigerator and roll 12 medium-size meatballs.
• Once the pan has a light smoke, gently add meatballs six at a time and sear. Two minutes each side. Remove from pan and set aside. Repeat with last six.
• In a separate bowl add arugula, jicama, lemon juice, chives, tarragon, and red radishes.
• Add olive oil, salt and gently toss until completely coated.
• Arrange salad on a plate and place three meatballs on top.
• Serve Immediately.

• Separate the eggs and store the whites for another purpose.
• Beat the yolks with the sugar and nutmeg in a large mixing bowl until the mixture lightens in color and falls off the whisk in a solid “ribbon.”
• Combine dairy, booze and salt in a second bowl or pitcher and then slowly beat into the egg mixture.
• Move to a large glass jar (or a couple of smaller ones) and store in the fridge for a minimum of 2 weeks. A month would be better, and two better still. In fact, there’s nothing that says you couldn’t age it a year, but I’ve just never been able to wait that long. (And yes, you can also drink it right away.)
• Serve in mugs or cups topped with a little extra nutmeg grated right on top.

• Sterilize juniper branches with boiling water.
• Place on top of false bottom in the mash-tun.
• Add cracked malted grains to 3 gallons of water.
• Step mash temperature rests of 15 minutes at 110F, 130F & 150F. Hold at 160F for 30mins.
• Sparge (rinse) grains with 4 gallons of 180F water.
• Transfer wort to brew kettle and add juniper berries and hops to brew kettle.
• Boil wort for 30 mins., reduce volume to 5 gallons.
• Reduce temperature of wort and transfer into fermentation vessel.
• Pitch yeast when wort is below 90F.
• Allow to ferment for 1 week at 68F-71F.
• After one week, transfer bright beer to second fermenter. Leave remaining trub /sediment behind.
• Allow to ferment for an additional week (68F-71F).
• Bottle when fermentation is complete.

• Vigorously whisk together the flour, 3 tablespoons of the sugar, baking powder, and salt in a medium bowl. Cut the butter into the flour mixture with your fingers or a fork until the topping mixture resembles coarse crumbs.
• Make a well in the center and stir in the milk and beaten egg until the dough is just moistened.
• Scoop up the dough in large spoonfuls, and drop over the topping of your choice in the baking dish like cobblestones.
• Bake for 30 minutes at 350°F, or until the berry mixture is bubbly and the topping is nicely browned.

MASH SCHEDULE: OPTION A (TRADITIONAL MULTI STEP)

• Protein Rest: 122° F for 20 minutes
• Beta Sacch’ Rest: 149° F for 30 minutes
• Alpha Sacch’ Rest: 158 F for 30 minutes
• Mashout: 170° F for 10 minutes

MASH SCHEDULE: OPTION B (SINGLE INFUSION)

• Sacch’ Rest: 152° F for 60 minutes
• Mashout: 170° F for 10 minutes

BOIL ADDITIONS & TIMES

• 1 oz German Tettnang (60 min)

• Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners. This recipe yields about 14 muffins, so prepare a second muffin pan in the same manner or bake in batches and reserve leftover batter at room temperature for when the first batch is done.
• Whisk the flour, sugar, cocoa powder, baking soda, salt, and chocolate chips together in a large bowl. Set aside.
• Whisk the eggs, sour cream, oil, milk, and vanilla extract together until combined. Pour wet ingredients into dry ingredients and fold together with a rubber spatula or wooden spoon until completely combined. (Batter is quite thick, so I recommend a spatula or spoon over a whisk.) Avoid overmixing. The batter will be thick and sticky.
• Spoon the batter into liners, filling them all the way to the top. Bake for 5 minutes at 425°F then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 15-16 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20-21 minutes, give or take. (For mini muffins, bake 13-14 total minutes at 350°F (177°C) the whole time.)
• Cool muffins for 10 minutes in the pan, then transfer to a wire rack until ready to eat.

• In a large bowl, whisk together flour, sugar, and salt. Add butter, and, using your hands, mix together until pea-sized and some slightly larger pieces form. Add vinegar and then ice water, 1 tablespoon at a time, until dough starts to come together and is moist but not wet and sticky (test by squeezing some with your fingers). Mixture will be crumbly.
• Gently kneading, form dough into a ball, then flatten into a disk. Cover in plastic wrap and refrigerate until dough is very cold, at least 1 hour or up to 3 days in advance.
• On a lightly floured surface, roll dough to a 13″ circle. Transfer rolled-out dough into a 9″ pie pan. Trim, leaving a 1″ overhang, then tuck overhang under edge of pan. Press edges of dough with the tines of a fork, if desired. Freeze 15 minutes.
• Meanwhile, make the pecan filling: In a medium sauce pan over medium-high heat, combine brown sugar and corn syrup. Bring mixture up to a boil, and continue to boil until it is a deep amber color, 1 to 2 minutes. Add the butter, cream, and salt, whisking to combine. Continue to boil until mixture is slightly thickened and caramel-colored, about 2 minutes more. Pour into a medium, heatproof bowl and let cool 20 minutes.
• Preheat oven to 375° with a rack in the middle and bottom of the oven, and line a rimmed baking sheet with foil. Whisk eggs into slightly cooled praline mixture until well combined, and then add the vanilla extract. Stir in 1½ cups of the Southern Grove Chopped Pecans. Scrape pecan mixture into chilled pie crust. Sprinkle remaining cup of pecans evenly over top.
• Place prepared baking sheet on bottom oven rack to catch any drips. Bake pie on the middle rack until filling is puffed and set and crust is golden, about 1 hour. Let cool to room temperature, then cool completely in the refrigerator. Serve slices topped with whipped cream.

• In a large skillet, lightly brown bacon. Add chopped onion, and sauté until onions are tender. Add liquid from green beans along with sugar, salt and vinegar. Stir, add green beans and stir again lightly making sure all the green beans are coated. Bring to a simmer, reduce heat, and continue simmering and stirring occasionally until most of the liquid is gone.