Showing posts with label honey. Show all posts
Showing posts with label honey. Show all posts

Monday, August 27, 2018

26 August 2018

Honey Beer Bread (Taste of Home, modified)

450g flour
3 1/2tsp powder
1 tsp salt
40g sugar
100g honey
12 beer (Hamm's)


All Beef Dumplings

1 1/2# ground beef
2tsp salt
1/4tsp pepper
2/3 medium large onion, chopped & sauteed
4 cloves garlic, minced & sauteed
1 medium small unidentified pepper
1/4tsp red pepper flakes

Half the meat mixture and 230g of yesterday's dough made 76 dumplings.


Friday, April 29, 2016

24 April 2016

Stone Ground Mustard

1/8c brown mustard seeds
1/8c yellow mustard seeds
1/4c cider vinegar
1/8c chardonney

Cover and soak 8 hours to 3 days.

Whiz half in the food processor with 1/2tsp brown sugar, and half with 2T honey. Let sit for 1-2 days (we did 2).

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We like the honey mustard better (by far!) on brats, and I think I'll like the sugar version better in my egg salad. More mustard-y.

Saturday, March 21, 2015

Slow Roasted Pit Ham Master Recipe


Slow Roasted Pit Ham, from The Founding Farmers Cookbook


2T whole juniper berries
7 1/2c cold water
1/2 c packed dark brown sugar
1/4c honey
2 1/2T pink curing salt
4 1/2T kosher salt
2T caraway seeds
15 cloves garlic, minced
1 (9-10# boneless pork butt)


Smash and toast juniper berries. Place in 3-gallon lidded container that will fit in the fridge. Add water, brown sugar, honey, salts, caraway, and garlic. Whisk til salts dissolve. Submerge pork in the brine, cover, and refrigerate for three days.
Heat oven to 300*F. Remove butt from brine and place in roasting pan. Roast for 3-4 hours (12-15min/pound) until internal temperature registers 145*F. Remove ham from oven and rest (tented) for 30 minutes.

Thursday, March 19, 2015

15 March 2015

Ham test #1




Recipe from the Founding Farmers Cookbook.


Slow Roasted Pit Ham
1T juniper berries, toasted and crushed
3.75ccold water
1/4c packed brown sugar
1/8c honey
1 1/4T curing salt (#1)
2 1/4T kosher salt
1T caraway seeds
7 cloves garlic, minced
4.5# boneless pork shoulder blade roast




Brined roast for approximately 36 hours (about 8 hours per pound). It was not quite long enough. Next test will be 12 hours per pound. We shall also smoke half of it.