The Production of
Alcoholic Beverages
Beer and Ale
Malt beverages, including beer and ale, are made by brewing cereal
grains (often barley). The initial step in the brewing process is
ìmalting.î After having been softened sufficiently by being soaked in
water, the grain is piled in heaps and allowed to sprout. When the
sprouted root shoots are approximately three fourths the length of
the kernels, the grain is subjected to a drying process. Thereafter
the sprouts are removed. The malt (the grain without the sprouts) is
stored for a period of four to eight weeks. During this time an
enzyme known as diastase is released and the characteristic malt
flavor comes into being. The enzyme diastase changes starch into
sugar during the subsequent ìmashingî process.
After the malt is ground up, mashing begins. Water and cereals (such
as corn or rice) are added to the malt. This mixture is then heated
and stirred continually. Solid matter settles when the stirring is
stopped. The next step involves adding hops, that is, the dried
flowers from the hop vine, and boiling the mixture. Finally, yeast is
added to start the fermentation process, the conversion of sugar into
alcohol. The finishing process includes aging, carbonating and
filtering.Coming up:The Production of Alcoholic Beverages-Wines and distilled Liquors
COCKTAIL SAUCE:
1 cup ketchup,
º slice of lemon,
1 tbsp. horseradish (to taste),
1 tbsp. Hog's Breath Hot Sauce (to taste)
KEY WEST KOOL-AID:
º oz. Amaretto,
º oz. Melon Liquor,
add Cranberry Juice
Irish Griddle Cakes
These could be thought of as a quick version of soda bread.
Serves 4
2 cups Flour
3/4 teaspoon Baking soda
1/2 teaspoon Salt
1 cup Buttermilk
Sift the flour, soda and salt THREE times. Slowly beat in the buttermilk until firm dough forms. Knead for 30 seconds. Shape into four two-inch circles, 1/2-inch thick. Place on a lightly greased griddle over medium heat. Cook for 7 to 8 minutes on each side (or until lightly browned). Serve warm with butter.
SHEPHERD'S PIE
This classic casserole turns leftover mashed potatoes and roasted meat into a wonderful new meal.
Serves 4
1/2 cup onion, diced
1/4 cup carrots, diced
1/4 cup celery, diced
2 tablespoons butter
2 tablespoons flour
3/4 cup beef stock or broth
1/4 teaspoon thyme
1/4 teaspoon rosemary
1 pound cooked beef or lamb, minced
2 cups mashed potatoesV 1/2 cup Swiss cheese, grated
-Melt the butter in a medium frying pan. Add the onion, celery and carrots. Cook until soft but not brown. Sprinkle in the flour and cook for 5 minutes. Add broth, thyme and rosemary. Simmer 15 minutes. Stir in minced meat. -Butter a medium size casserole dish. Add meat mixture. Top with an even layer of mashed potatoes. Bake at 400 degrees for 20-25 minutes. Top with Swiss cheese and bake for another 5 minutes.
POTATOES O'BRIEN
This combination of smoky bacon, peppers and potatoes compliments most poultry or meat entrees.
Serves 4
4 ounces bacon
1 medium onion, diced
1 medium green bell pepper, diced
1 medium red bell pepper, diced
4 medium potatoes, diced
Salt and pepper to taste
In a heavy skillet, cook bacon until brown, but not crispy. Remove, drain and dice. Add onion and peppers to hot bacon grease and cook until just limp. Remove with slotted spoon and set aside. Add potatoes and brown. Return onion, peppers and bacon. Lightly season and serve warm.
IRISH STEW
This slow-cooked one-pot meal combines the flavors of lamb and vegetables.
Serves 4
2 pounds Lamb stew meat
1/2 cup Flour
Salt and pepper to taste
1/4 cup Oil
1 medium Onion, diced large
2 medium Potatoes, diced large
3 medium Carrots, peeled and diced large
1 1/2 cup Beef broth
1 1/2 cup Chicken broth
1/2 teaspoon Thyme
Pre-heat a heavy, large saucepan over medium heat. Place the lamb in a large bowl, season, and add the flour. Toss well. Add the oil to the pan. When hot, add the floured lamb and brown well. Remove the lamb with a slotted spoon. Add the onion to the pan and cook three minutes. Add the remaining flour from the bowl and cook three minutes while stirring. Add the remaining ingredients, return the lamb to the pan, and mix well. Bring to a boil, reduce the heat, and cover partially. Simmer for one and a half to two hours or until tender.
BEER CHEESE
This spreadable cheese makes a great addition to the food table at any cocktail party.
Serves 8-10
1 pound extra sharp Cheddar Cheese, diced
1 1/2 tablespoons Worcestershire sauce
1/2 teaspoon Coleman's Dry Mustard
1/2 teaspoon Garlic, minced
1/8 teaspoon Hot Sauce
4 ounces Beer
1/2 teaspoon Salt
Add the cheese, Worcestershire, mustard, garlic, and hot sauce to the bowl of a food processor. Process until smooth. Pulse in the beer, a little at a time, until the mixture is spreadable. Add salt and pulse until mixed. Serve with crackers or cocktail rye bread.
IRISH SODA BREAD
This savory version of soda bread is a wonderful accompaniment to corned beef and cabbage.
Makes 1 loaf
2 cups Flour
1/2 teaspoon Baking Soda
1 1/2 teaspoon Baking Powder
1/2 teaspoon Salt
2 Tablespoons Butter
1 Egg
3/4 cup Buttermilk
Sift together THREE TIMES the flour, baking soda, baking powder, and salt. Using a pastry blender (or your fingers), cut in the butter. In a separate bowl, lightly beat the egg. Add the buttermilk and mix well. Add the egg mixture to the dry mixture and stir until a dough forms. Knead by hand on a floured board (or in a mixer with a dough hook) for two to three minutes. Place in an 8" cake pan. Bake at 375 for 30-40 minutes or until golden brown.
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Bourbon Balls
It's no surprise that these no-cook holiday favorites come from Kentucky. They are sometimes dipped in chocolate rather than rolled in powdered sugar. Makes about 3 dozen
1 cup Vanilla wafers
1 cup Pecans
1 cup Powdered sugar
2 Tablespoons Cocoa
2 ounces Bourbon
2 ounces Corn syrup, white
Place the wafers in a food processor and grind until fine. Place in a bowl. Add the pecans into the food processor and grind until fine. Add the remaining ingredients and mix well. Form into balls, roll in additional powdered sugar, and refrigerate.
Hot Buttered Rum
This warm drink is great at Christmas or on any chilly winter's night.
Mix makes about 15 drinks
1 cup Brown sugar, packed
6 Tablespoons Butter, room temperature
1/4 teaspoon Allspice
1/4 teaspoon Cinnamon
Mix all ingredients well. Refrigerate any unused portion.
For each drink, add to a coffee mug:
1 Tablespoon of mix
1 1/2 ounce Dark rum
1/2 cup Boiling water
Stir well.
Mulled Wine
You may remember that this was one of the drinks that Clarence, the angel-wanna-be, ordered at Nick's Place in the classic holiday movie "It's A Wonderful Life."
Makes 5 servings
1 (750 ml) bottle Red wine (hearty, like Burgundy)
1/4 teaspoon Clove, ground
1/2 teaspoon Cinnamon, ground
1/8 teaspoon Nutmeg, ground
2 1/2 tablespoons Brown sugar
The zest of 1 Orange
The zest of 1 Lemon
Place the wine in a saucepan. Gently heat the wine over low heat. While the wine warms, place the other ingredients in a disposable paper coffee filter. Tie securely with string. Place the filter in the wine and steep for 12-15 minutes. Serve warm in coffee cups.
Irish Stout Beef Stew
The full flavor of dark ale goes well with beef.
Serves 4-6
2 pounds Stew meat
3 Tablespoons Flour
Salt and pepper to taste
2 Tablespoons Oil
2 cups Onions, diced
1 1/2 cups Carrots, diced
1 teaspoon Garlic, minced
1/2 cup Crushed tomatoes
1 cup Irish stout ale
2 cups Beef broth
1/2 teaspoon Thyme
Heat the oil in a heavy skillet. Toss the beef, flour, salt and pepper in a large bowl. Add the beef to the hot oil and brown well. Add the remaining ingredients. Slowly bring to a boil. Reduce the heat and simmer until the beef and vegetables are tender (about 1 1/2 hours). Serve warm with bread.
Holiday Punch
This is a great punch to serve at a party because you can make the base the day before.
Serves 10-12
1 pint Strawberries
2 cups Crushed pineapple
1 cup Mandarin orange pieces
2 cups Apple cider
1/2 cup Bourbon
1/2 cup Rum
750 ml Champagne
Cut the tops off of the strawberries. Place the berries, pineapple, and oranges in a food processor or blender. Puree. Mix with the cider, bourbon and rum. Cover and refrigerate overnight. At service time, add the well-chilled champagne to the mixture. Chill with a block of ice.
Beer Cheese Soup
Serve this rich soup with a hearty loaf of bread.
Serves 4
1 stick of Butter
1 medium Onion, diced
2 stalks Celery, diced
1/2 cup Flour
4 cups Chicken broth
12 ounces of Beer (one can)
1 1/2 cups Sharp cheddar cheese, grated
1/2 teaspoon Dry mustard
Salt and white pepper to taste
Melt the butter in a heavy soup pot. Add the onion and celery. Cook until just soft. Sprinkle on the flour and cook for three minutes, stirring frequently. Slowly whisk in first the broth, then the beer. Bring to a boil. Reduce the heat. Slowly whisk in the cheese. Add the mustard. Remove from the heat and serve immediately. To reheat, place in a double boiler to prevent scorching.
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Bollos
These appetizers from Cuba could almost be called "black-eyed pea hushpuppies."
Makes about 15
1/2 pound Black-eyed peas, dried
1 1/2 teaspoons Oil
1 small onion, minced
1 small Green bell pepper, seeded and minced
1 1/2 teaspoon Cumin
1 teaspoon Garlic, minced
1/2 teaspoon Salt
Soak the peas overnight. Drain, cover with fresh water, bring to a boil, and simmer until soft (about 2 hours). Drain. Add the peas, garlic, cumin, and salt to a food processor. Saute the onion and pepper in the oil until just soft. Add to the pea mixture. Roll into balls about the size of Ping-Pong balls. Deep fry at 350 until golden brown. Drain on paper towels. Serve warm.
Sausage And Chicken Jambalaya
This Cajun favorite is a great one-pot meal.
Serves 6
1 pound Chicken, boneless, skinless breasts
1/2 cup Flour
2 Tablespoons Oil
1 medium Onion, diced
1 Green bell pepper, diced
2 cloves Garlic, minced
1 teaspoon Thyme
2 Tablespoons Parsley, chopped
1/4 teaspoon Cayenne pepper
3/4 pound Smoked sausage, sliced
1 cup Rice
1 large Tomato, diced
2 1/2 cups Chicken broth
Dice the chicken. Heat the oil in a large skillet (that has a lid). Dredge the chicken in the flour and brown in the oil. Remove the chicken and set aside. Add the onion, bell pepper, and garlic to the oil and cook until just soft. Add the sausage, herbs, and rice. Stir for 1 minute. Return the cooked chicken. Add the tomato and broth. Bring to a boil, reduce the heat, cover, and simmer 30-40 minutes (or until the rice is tender). Serve warm.
Bacon Potato Soup
Serve this simple soup with hearty bread.
Serves 4
1/4 pound Bacon, diced
1/4 cup Celery
3 Leeks
2 Tablespoons Flour
2 cups Water
2 cups Milk
2 medium Potatoes, peeled and diced
Salt and pepper to taste
1 teaspoon Parsley, chopped
Slice the leeks lengthwise. Remove the root end and most of the green end. Slice the leeks across the grain and soak in water until needed. Add the bacon pieces to a heavy saucepan and cook until brown. Add the celery and leeks. Cook until just soft. Add the flour and cook for 3 minutes. Add the water and milk. Slowly bring to a boil. Reduce the heat, add the potatoes and simmer for 1 hour (or until the vegetables are tender). Check the seasonings. Serve warm, garnished with parsley.
Strawberry Smoothie
You can substitute any fruit (or combination of fruits) in this recipe.
Serves 2-3
1 1/2 cup Strawberries, capped and halved
3/4 cup Yogurt, plain
1/8 teaspoon Vanilla
3/4 cup Ice, cracked
Place the fruit, yogurt, and vanilla in a food processor (or blender). Run until smooth. Add the ice and run until smooth. Serve cold.
Pizza Margherita
Some believe this combination of ingredients to be close to the classic, original pizza.
Serves 3-4
1 Pizza crust, uncooked
4 Roma tomatoes, sliced thinly
1 ounce Olive oil
2 cloves Garlic, rough chopped
Olive oil
6 ounces Mozzarella cheese
2 tablespoons Basil, fresh, chopped
1/4 cup Parmesan cheese, grated
Pre-heat the oven to 450. Marinate the tomatoes in the olive oil and garlic for 20 minutes. Brush the crust with oil. Top with the mozzarella. Top with the tomatoes. Bake for 10-12 minutes (or until the crust begins to brown). Remove from the oven. Top with the basil and Parmesan. Allow to rest for three minutes before slicing.
Mignonette Sauce
Serve this sauce with your favorite shellfish. It is classically served with oysters.
Makes 1/2 cup
1 Tablespoon Black peppercorns, cracked
2 Tablespoons Shallots, minced
1/2 cup White wine vinegar
Mix all ingredients in a non-reactive bowl (stainless steel or glass). Cover and allow to rest at room temperature for 6-8 hours. Store any unused portion in the refrigerator.
Biscotti
The secret to this popular Italian cookie is the double baking process.
Makes 3 dozen
3 cups Flour
1 1/2 teaspoon Baking powder
1 1/2 teaspoon Orange zest
3 ounce Butter
3/4 cup Sugar
3 Eggs
3/4 cup Walnuts, chopped
1/2 teaspoon Anise extract
Pre-heat oven to 350. Lightly spray oil onto a large cookie sheet. Combine the flour, baking powder, and zest. Set aside. Cream the butter and sugar in a mixer. With the mixer running, add 1 egg at a time. Add the flour mixture and blend well. Add the anise extract and walnuts and blend well. Place the dough on a floured board and form 2 12" logs. Place on the cookie sheet and bake for 15 minutes. Allow to cool 15 minutes. Reduce the oven to 300. Cut the logs into 1/2 slices, cutting diagonally. Place on cookie sheet and bake for 15 minutes, turning once. Cool. Store in an airtight container.
Flour Tortillas
Sure you can buy them in any store, but once you try these you may not go back.
Makes 12 (7") tortillas
2 cups Flour, all purpose
1/2 teaspoon Salt
1/2 teaspoon Baking powder
1/4 cup Vegetable shortening
3/4 cup Water, warm
Mix together the flour, salt, and baking powder. Cut in the shortening until the mixture has a mealy appearance. Slowly add the water while mixing. Form the dough into a ball. Place the ball on a floured board and knead until firm (about 2 minutes). Divide into 12 small balls. Cover and allow to rest for 30 minutes. Roll each ball into a thin 7" tortilla. Heat a heavy skillet. Cook the tortilla for 1 minute per side. Wrap in a damp towel. Serve immediately.
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