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Glowing Glühwein

December 15, 2019 By Zola Zeester 2 Comments

Glühwein (‘glowing wine’) is a popular mulled wine with a tradition in German speaking countries and the Alsace region of France, especially during the holidays when it is offered at Christmas markets. One taste, and there’s no doubt about the reason for the popularity; it’s a delicious, flavorful winter drink that instantly warms and comforts. It’s also easy to make this speciality at home on your stovetop with an added bonus — your kitchen will be filled with beautiful holiday aromas.

There are a number of Glühwein variations, and many family favorite recipes differ slightly. Some recipes call for anise star, vanilla bean, or a splash of brandy, and there is a non-alcoholic version (‘Kinderpunsch’). But, the best Glühwein recipes have traditional basics in common — heated red wine, spices, sugar and citrus, so we recommend you start with the recipe below (Zola’s personal favorite), and if you’d like to tweak it, experiment with added or adjusted ingredients and different wines when making the next batch. And, there will be a next batch because you, your family and friends will love this holiday magic in a mug.

Glühwein Recipe

Ingredients:

1 bottle Red Wine. Use any good quality (but not expensive) big, bold and full-bodied red wine (Syrah, Merlot, Cabernet Sauvignon, Malbec, Zinfandel, or try a blended red wine).

2 cups Water
4 – 5 Tablespoons Sugar (adjust to your liking)

1 Cinnamon Stick
3 – 6 Whole Cloves
2 – 4 Allspice Berries

1 Orange (sliced)
1 Lemon (sliced)

Directions:

Put water, sugar, and spices into a large saucepan or casserole dish placed on a stovetop, and bring to a boil. Let simmer for about 15 – 20 minutes.
Add the wine, orange and lemon slices. Heat through until the wine is steaming, but be careful to not boil and don’t let it simmer.
Remove the cinnamon stick, cloves and allspice berries. Serve immediately in mugs, or store cooled Glühwein in an airtight container in the refrigerator for up to a week, and reheat later to steaming in a saucepan (heat up slowly and do not boil).

Notes: Makes approximately 5 servings. Recipe can be doubled, or triple for a really big holiday party.

Feuerzangenbowl (‘Fire Tongs Punch’) is a German celebratory wine punch often served during the Christmas holidays and New Year’s Eve, featuring a lighted, rum soaked sugar cone dripping into a hot bowl of Glühwein. It is quite a show! Watch Chef Uwe Rudnick explain how it’s done in this demonstration video.

It never goes out of style — How to make → The Perfect Martini

We’d love to hear from you! If you’d like to comment on this article, join the conversation, or share your favorite mulled wine recipe, and you have not yet registered as an On2In2™ playmaker, please sign up via the ‘Engage page’. Don’t worry, it’s pretty quick and easy (unless you’re a robot).

Feature Glühwein photo: Hannah Permberton/Unsplash CC0

Chocolate Amaretto Truffles

November 29, 2019 By Zola Zeester Leave a Comment

This easy, no-bake chocolate delight with just a hint of sweet almond flavored liqueur pairs perfectly with an after dinner cup of coffee. These truffles also make a great gift. Here’s the recipe discovered in a magazine 30 years ago.

Chocolate Amaretto Truffles

Prep time: 30 minutes, plus chilling
Makes: 3 dozen
Store in refrigerator up to 3 days. Freezes well.

Ingredients

2 bars (4 ounces each) German sweet chocolate

1/4 cup amaretto liqueur [Amaretto is a sweet liqueur that originated in Saronno, Italy. You can substitute any almond flavored liqueur.]

1 teaspoon instant espresso. dissolved in 2 tablespoons boiling water

1/2 cup unsalted butter, cut up and chilled

1 tablespoon vanilla extract

1/2 cup sifted cocoa powder

Directions

Melt chocolate bars with amaretto and dissolved espresso in top of double boiler over simmering water. Stir until smooth. [Note: If you don’t have a double boiler, you can melt using a microwave oven. Just be careful to avoid burning.]

Remove top of double boiler from heat and whisk in the butter 1 tablespoon at atime until smooth.

Add vanilla and stir.

Cover and refrigerate until firm (about 3 hours).

Scoop mixture into rough, round shapes (about 1 – 1 ½” in diameter).

Roll in the cocoa powder and place in individual small paper cups.

Are you thinking — a cup of coffee sure would taste good right now? It’s easy to brew delicious handcrafted coffee at home using a french press with these step-by-step instructions → HERE

We’d love to hear from you! If you’d like to comment on this article, join the conversation, or share your inspiration, and you have not yet registered as an On2In2™ playmaker, please sign up via the ‘Engage page’. Don’t worry, it’s pretty quick and easy (unless you’re a robot).

Cookie Crunch

November 8, 2019 By Zola Zeester 2 Comments

Traditions of cookie decorating can be traced back to the Middle Ages, and got a start in North America during the 17^th century with the introduction of cookie cutters, molds and holiday decorating by Dutch and German settlers. About 200 years later, decorating cookies for Christmas gained popularity in America as more German-imported cookie cutters became available and cookbooks featured cookies cut in holiday inspired shapes sparked creativity in home kitchens. Today, the popularity of cookie decorating continues to grow during holidays throughout the world with all sorts of creations.

This holiday season, Zandy R (@pillbug) has been working on a cookie cookbook and experimenting with different iced cookie recipes and techniques (sugar cookie cut-outs decorated with royal icing). You can do it, too. Here are her cookie decorating tips:

• Use your favorite sugar cookie and royal icing recipes, try something new or go nostalgic with a family recipe. Find Zandy R’s (@pillbug) absolute favorite sugar cookie and royal icing recipes here → Roll & Cut Sugar Cookies. If this is your first cookie decorating adventure, best to do a little research before starting. The Complete Photo Guide to Cookie Decorating by Autumn Carpenter

• It helps (a lot) to have the right equipment. To decorate cookies with royal icing, you’ll need piping bags and/or squeeze bottles (a bunch, if using different colors) and a small offset spatula or rounded butter knife (to help spread the icing). Also, toothpicks come in handy for tiny, precision work.

See Zandy’s favorite cookie baking tools below. The stainless steel rolling pin eliminates the sticky dough problem by keeping the dough cool, the battery-powered sifter is genius, the 4-tier cooling rack is a great space saver during mega cookie baking projects, and the Kitchen Aid mixer—well, that’s really a dream machine. For more information on any item, click/tap on the photo within the in the ad, and there’s a search box to help you find anything else your heart desires.

• Roll out cookie dough with a chilled rolling pin to avoid sticking. Have fun cutting out a variety of cookie shapes Holiday Cookie Cutters

• After cookies are baked and cooled, keep at least overnight (loosely covered with a sheet of parchment paper) before decorating.

• If using royal icing (as Zandy R did for her cookies), there are no quick short-cuts. Let each application dry before applying the next one. Check out Betty Crocker’s advice for decorating cookies with icing ⇒ here

• It’s a creative process of experimentation and experience, and that takes time and patience. Don’t be afraid to try different techniques and colors because you’ll get better and better the more you decorate.

• When something goes wrong and you totally mess up a cookie, eat it immediately.

This page includes affiliate links to a shop website. If you purchase a product or service directly through the link, Zeester Media LLC may earn a small commission. This in no way affects the price you pay for the purchase.

Decorate Valentine Day cookies with these helpful tips

Discover the fun decorating cookies for every holiday with these On2In2™️ recipes and decorating tips.

Cookies decorating ideas and inspiration from On2In2™

It's fun to bake and decorate christmas cookies with these On2In2™ recipes and tips.

It's fun to bake and decorate holiday cookies with these On2In2™ recipes and tips.

Cookie decorating for Thanksgiving holiday

Feature photo courtesy of Gratisography CC0

Creature Comforts

November 6, 2019 By Zola Zeester 4 Comments

We all need a safe, comfortable place to call home, and wildlife is no exception. Animals and birds need cover to protect against inclement weather and predators, and that can be difficult to find in your neighborhood without a little help from humans. Here are some ideas for creating wildlife homes in your backyards and gardens:

ROOSTING BOX

The birds that hang around instead of migrating south for the winter must hunt for a good spot to stay warm. A roosting box is specially designed to provided needed shelter for birds during the long, cold winter nights. Set one of these up, and make a bunch of birdies very happy.

BAT HOUSE

Bats do more good for our world than most people realize; eating insects, pollinating cactus and agave plants, and providing farmers nutrient-rich fertilizer via bat guano. Yet, bats are vulnerable to extinction as they are slow reproducing mammals and are threatened by climate change, deforestation, hunting, wind turbines and fungal infection.

By installing a bat house in your backyard, you’ll provide grateful bats a place to roost and a female bat a safe, warm place to raise a young, healthy pup.

TOAD HOUSE

Toads like to hang out in leaves and undergrowth and chow down on insects, but they also need a place to escape from sun and predators. Toad houses make the perfect little hide-away as well as add a little character to your outdoor space.

SQUIRREL HOUSE

Where there are birds, there will be squirrels eating from bird feeders and taking over bird houses. Giving squirrels a special place to call home will give them cover from weather and predators, and just maybe keep them away from bird sanctuaries.

NANCY’S BIRD BUTTER

In winter, food for wild things often becomes scarce. You can help backyard birds with full, easy to find feeders, and by offering foods high in fat and calories that provide the energy required to keep birds warm.

Nancy (@nk03262) shared her Nancy’s Bird Butter recipe in a 1/12018 post. It’s perfect winter bird food— “good for the birds and your soul”.

• Melt 16 oz lard and 2 cups crunchy peanut butter in the microwave in microwave safe bowl (mine takes 3 to 4 minutes on High to melt). It’s hot – Be carefull removing bowl.

• While the melt is happening — Mix 4 cups quick oats, 4 cups cornmeal, 2 cups flour, and 2/3rds cup sugar. Stir this mixture into the melted lard and peanut butter.

• Spread into a disposable 9 X 13 aluminum pan, and place in freezer. When solid, remove and let soften a bit, and then cut into 6 squares. Store squares in zip locs in freezer.

• Place one in a square suet feeder in your yard, and watch our feathered friends come with open beaks and gratitude, especially in winter.

• To keep squirrels out of the bird feeders, you need the right equipment, e.g. pole mount, wrap-around baffle and hanging baffle.

Feature squirrel photo is courtesy of Pixabay/Pexels CC0

In2 the Kitchen LIVE

November 4, 2019 By Zola Zeester 3 Comments

The James Beard Foundation is a culinary arts non-profit organization that creates programs to help educate people about American cuisine and provide support and promotion to chefs and other industry professionals. Throughout the year, chefs are invited to “perform” at the Beard House Kitchen by presenting lunches, brunches, workshops, and dinners to Beard foundation members and the public. If you can’t get there for dinner, or you’re just curious about what goes on behind the scenes, watch this live stream broadcast from the Beard kitchen here On2In2™.

Programming Notes: Scheduling changes or interruptions in the live broadcast are sometimes unavoidable. If you miss a live broadcast, a video recording can be viewed immediately following the live stream close (Click/Tap “Watch Again” or select from the video posts located at top right corner of the JBF Kitchen Cam media player below).

Live streaming of In2 the Kitchen programming is broadcast when events become available for public viewing. (Go to JBF Events to find schedule, info on featured chefs and menus.)

Beard House Kitchen dinners are typically prepared 3-4 evenings each week, so please check back for live action in the kitchen or take a look at the On2In2™ Live Stream Programming Guide for other live stream viewing options.

You’ve got time to do a little bargain shopping
for kitchen gadgets while you wait for the next live broadcast.
Click/Tap on this Amazon link* ↓

Yountville, California is a special place. Known today for its world class restaurants, luxury hotels and inns, the friendly residents and small town feel, it’s also a great wine tasting location. Discover the historic beauty and charm of Yountville with Zola’s Y-walking wine tour guide — all the information and tips you need for a perfect, budget-friendly day wine-tasting some of Napa Valley’s best wines.

We’d love to hear from you! If you’d like to comment, join the conversation, or share your cooking inspiration, and you have not yet registered as an On2In2™ playmaker, please sign up via the ‘Engage page‘. Don’t worry, it’s pretty quick and easy (unless you’re a robot).

*This page includes an affiliate link to a shop website. If you purchase a product or service directly through the link, Zeester Media LLC may earn a small commission. This in no way affects the price you pay for the purchase.

Feature photo courtesy of Unsplash CC0

Say Goodbye, Jack

November 1, 2019 By Zola Zeester

It’s fun while it lasts, but the job of protecting our homes against vampires and chasing off evil spirits is done after Halloween night…..What to do with all those jack-o’-lanterns? Rather than throwing an unwanted pumpkin in the trash, here are some tricks* that make good use of it and keep the treats coming a little while longer.

*Editor’s Note: Toxins in paint can be harmful to people and wildlife; therefore, these pumpkin recycling suggestions apply to jack-o’-lanterns and other pumpkins used for holiday decoration that have not been painted.

COMPOST IT

A fundamental of organic farming is a nutrient-rich compost that’s made of recycled and decomposed “green” waste materials, such as leaves, grass clippings, vegetable trimmings, and food waste.

Pumpkins breakdown and decompose quickly because they are 90% water. To avoid sprouting pumpkin plants in your compost pile, make sure all seeds have been removed from your jack-o’-lantern before throwing it in your compost bin. If you don’t compost, check with gardening friends and neighbors, community gardens and farms about donating pumpkins.

Starting a compost project at home, indoors or outside, is easy, good for your garden soil and the environment. For the best results, first read up on the basics [EPA website: “Composting at Home Basics “, and for more composting info & gardening tips, check out this ⇒ Book Selection ], and get the right equipment [Click here to see selection of handy kitchen food scrap bins and a variety of garden composters ⇒ SHOP ].

SEED & FEED

You’ve got to pull away the seeds from the stringy, slimy pumpkin flesh, rinse them off in a colander, then let dry a bit (not on paper or cloth because they’ll stick). You can, of course, roast the seeds for a crunchy snack as it’s easy enough to spread them on a baking sheet, coat with oil, sprinkle with seasonings, and bake in 350F/180C preheated oven for 10 minutes. However, there are probably some hungry birds outside. Why not give them a treat?

For the BIRDS: Take the clean, dry pumpkin seeds, don’t add a thing—no salt, oil, or seasoning, and no roasting, and simply place them outdoors on a flat surface, tray, or shallow bowl, or mix with commercial bird seed. Watch happy birds chow down.

For PLANTING: You can also save some of the pumpkin seeds for planting next spring. If your gardening space is limited or nonexistent, try growing pumpkin plants in 5-10 gallon buckets. Learn more about planting, growing and harvesting pumpkins from the Farmer’s Almanac.

CUT UP for CRITTERS

Animals (deer, rabbits, squirrels) enjoy eating pumpkin as much as we do. Just cut the pumpkin into pieces and leave outside (away from the house & best near trees) for your neighborhood wildlife. Easy! But…. if you’ve decorated you’re jack-o’-lantern with paint, plastic or anything else that could be toxic to animals, this is not any option.

Give the wild things in your backyard a cozy winter home ⇒ Ideas for creating wildlife homes

This page includes links to a shop website. If you purchase a product or service directly through a link, Zeester Media LLC may earn a small commission. This in no way affects the price you pay for the purchase.

Sad old jack-o’-lantern photo by Flickr user, Seth Halstead, CC BY-NC 2.0

Pumpkin Bread

October 2, 2019 By Zola Zeester 4 Comments

Since spotting the pumpkin bread recipe in a 1973 issue of Cosmopolitan Magazine, many loaves have been baked, eaten, and gifted by family and friends, and the recipe has been shared countless times because pumpkin bread is perfectly sweet and spiced with tastes of fall and winter holiday seasons and does not require special baking skills or technique (just a strong stirring arm). It freezes well, too. That means you can start baking now, and fill your kitchen with the aroma of delicious holiday happiness. Here’s an updated version of our long time favorite pumpkin bread recipe.

♥ Please share the joy.

PUMPKIN BREAD

INGREDIENTS

1/2 cup + 1 Tbsp Light Olive Oil (or ¾ cup margarine)*
2½ cups Sugar
4 Eggs
16 oz Puréed Pumpkin (canned or homemade from scratch)
2/3 cup Water
3½ cups Unbleached Flour
2 tsp Baking Soda
1½ tsp Salt
1½ tsp Baking Powder
1 tsp Cinnamon
1 tsp Ground Cloves
2/3 cup Chopped Walnuts or Pecans (optional)
1/2 cup Dried Fruit (optional) e.g. cranberries, cherries, golden raisins

*The original recipe called for margarine, but that was more than 40 years ago. Substituting olive oil is a contempo tweak.

ESSENTIAL EQUIPMENT

2 mixing bowls (1 large & 1 medium or small size)
1 or 2 spoons for mixing, wood or metal
1 whisk or a fork
2 loaf pans (approx. 8.5″x4.25″x2.75″) Only have one? Bake one at a time.
Measuring cups and spoons
Cake tester or skewer (wood or metal)
Cooling rack
Plastic wrap for keeping & freezer paper/plastic bags for storing in freezer

INSTRUCTIONS

• Preheat oven at 350°F/177°C, and prepare (grease & flour or spray with non-stick cooking spray) 2 loaf pans. You can use loaf pans made of any material (e.g, metal, glass, silicone), but using different types and sizes requires an adjustment of the baking time which you may have to do anyway as timing often varies with different ovens. Best advice to avoid a disaster, frequently check your pumpkin bread while baking, and don’t take out of the oven too soon or too late.

• In a large mixing bowl, lightly beat the eggs, then add the olive oil, water, pumpkin purée and sugar. Combine thoroughly. [If you are using margarine, first cream softened margarine & sugar in large bowl, add eggs one at a time, beating thoroughly, then mix in pumpkin purée and water.]

• In a separate, smaller sized bowl, combine the flour with all the other dry ingredients and spices.

• Stir the dry ingredients into the large mixing bowl of wet, pumpkin mixture, just a little at a time, and keep stirring until batter is thoroughly blended.

• If you’d like to add nuts and/or dried fruit, stir into the batter after it’s thoroughly blended.

• Pour batter into the prepared loaf pans.

• Bake for 1 hour+10 min @ 350°F. Check the pumpkin bread by inserting a cake tester stick or skewer in the center of each. Adjust time, if necessary. It’s ready to come out of the oven when the tester comes out clean.

• Cool on rack for 10-15 minutes before removing bread from loaf pan. Let loaves cool completely before wrapping tightly in plastic wrap. Pumpkin bread should keep a week in the refrigerator. If freezing, add another layer of wrapping (freezer paper or clear plastic freezer bags).

Another family favorite → German Chocolate Cupcakes

We’d love to hear from you! If you’d like to comment on this article, join the conversation, or share your favorite recipe, and you have not yet registered as an On2In2™ playmaker, please sign up via the ‘Engage page’. Don’t worry, it’s pretty quick and easy (unless you’re a robot).

Feature photo of baking table courtesy of Andy Chilton/StockSnap CC0
Pumpkin bread photo by Flickr user, Rebecca Siegel CC BY 2.0

Chrysanthemum

October 1, 2019 By Zola Zeester 2 Comments

Across a waste of moorland, bleak and bear,
A lonely bird is flying, calling low—
The last of all the feathered host to go,
And loth to leave still lingers, calling, there
Within my silent garden-passes, where
The flowers are withered that in summer blow,
I walk with murmuring ghosts, that to and fro
Sway gently in the chill November air;

When, lo! I mark a little way apart
The sovereign glory of this waning year
That now, alone, unheralded hath come,
In gorgeous robes — alas, my fickle heart
Forgets the dead, and laughs that she is here,
The royal queen of fall, Chrysanthemum.

“Chrysanthemum” by Albert Bigelow Paine (Rhymes by Two Friends, 1893)

Júhuā

Chrysanthemum was first cultivated as a flowering herb in China more than 3,000 years ago, and is a symbolic and therapeutic element of Chinese and East Asia traditions, culture and art.

Chinese scholars and poets frequently praise the chrysanthemum in ancient writings as a noble flower of elegance and strength, beautifully flowering during the cold days of autumn and early winter. It’s also designated as one of the Four Gentlemen, or Noble Ones, four plants depicted in Chinese art ‘bird and flower’ painting as far back as the Song dynasty (960 -1279), and later used by other artists in East Asia to represent the four seasons: orchid (spring); bamboo (summer); chrysanthemum (autumn); and plum blossom (winter).

Drinking chrysanthemum tea also dates back to the Chinese Song dynasty, and is still enjoyed today. It has a delicate floral aroma and light, refreshing taste, and is typically prepared by steeping dried flowers of Chrysanthemum morifolium or Chrysanthemum indicum in hot water, with sugar often added, and sometimes wolfberries (goji). The teapot of chrysanthemum flowers is customarily refilled with hot water several times during tea drinking, lightening the flavor and potency of the tea with each serving. While drinking chrysanthemum tea is believed to have cleansing and special healing properties, its effectiveness is uncertain, and it can cause side effects in some people. Therefore, best to consult your doctor before indulging. If you are allergic to ragweed, pregnant or nursing, avoid chrysanthemum tea and any type of supplement containing the flower. SHOP here → for chrysanthemum tea *Zeester Media LLC may receive a small commission for a purchase you make via this link to Amazon. This in no way affects the price you pay for the purchase.

Information/Resources:
You’ll find more history of chrysanthemum as well as planting/gardening information, tips and resources on the National Chrysanthemum Society (USA) website.
Chrysanthemum: Uses and Side Effects, WebMD
Be Careful – Chrysanthemums are toxic to dogs, cats and horses (Learn more about toxic plants ASPCA website)
General informational resource: Wikipedia – Chrysanthemum

See Spring Flowers blooming – right before your eyes

Football mums feature photo is courtesy of Erol Ahmed/StockSnap CC0
Chrysanthemum (1722-1735) Xian’e Changchun Album by Giuseppe Castiglione/Wikimedia PD Chrysanthemum tea photo courtesy of Ornella Binni/StockSnap CC0

Handcrafted Coffee at Home

September 29, 2019 By Zola Zeester Leave a Comment

Those big beautiful single serve coffee machines — so much to love: the convenience of a cup of joe in only a minute, effortless clean-up, and a selection of every coffee flavor imaginable. My sister and I bought one for our mother after her stroke six years ago so that she could make her own breakfast in the morning despite her physical disabilities. She loved it. But, kinda knew from the very start that it was all too good to be true.

The little plastic 2×2 coffee pods (aka K-Cups) used in the machines have quickly become an environmental calamity because they are not recyclable and every year billions of them are incinerated, dumping poison into the air, water and soil. And, until we come up with a solution, there’s no telling how many billions more will end up in the ocean and on our beaches as so much plastic waste does.

For about a year, I substituted a re-usable plastic pod in my single serve coffee maker in an effort to reduce plastic waste at home as well as coffee making costs (the price of those pods add up over time!), but discovered the process of filling, cleaning and re-filling the small pods significantly reduces the convenience of a single serve machine, especially when making more than one cup. Also began to realize the taste of the coffee is not that great when using single serve machines, and the machine takes up a lot of counter space. Then, I had a brainstorm while visiting a friend in France — why not use a french press at home?

I love the rich taste of coffee made with a french press, but hadn’t used one in years as the latest and greatest technology took over the coffee making in my home kitchen. Decided to make a change– go back to basics and simplicity. So, I dug the thing out from its hiding spot on a top shelf, gave it a try and became a fan once again. It’s a good feeling to do just a little something to help save our beautiful planet while enjoying a hot cup of coffee with maximum flavor first thing in the morning. Easy clean-up, too.

It's surprisingly easy and quick to brew coffee using a french press. — Kettle and French Press © Zeester Media LLC 2019

Don’t know how to brew up a cuppa using a french press? No worries. It’s surprisingly quick and easy, and you don’t have to be a coffee expert or spend a lot of money to enjoy the process of brewing handcrafted coffee. Here are the basics in French Press Coffee tools and technique:

What you need to start:

Kettle — for heating up water. Any kind (both stove-top and electric) will work perfectly, and maybe you have one. If not, I recommend you check out the electric kettles. I like that they free up stove-top space and have automatic shut-off. I’ve been using a Capresso model for two years without a problem, but the Hamilton Beach Electric 1.7 Electric Tea Kettle/Water Heater gets good reviews and costs less.

A French Press (aka cafetière, press pot, coffee press, coffee plunger) — is a coffee pot in the shape of a narrow cylinder with a lid and plunger made of fine stainless steal or nylon mesh. A french press can also be used to make cold brew coffee and brew tea. My favorite is by Bodum as they are well made, seem to retain heat longer than other less expensive brands, and come in all sizes and styles — even single serve and a travel mug version for on the go coffee drinkers → Bodum French Press Selections

Coffee Bean Grinder — Your favorite, coarsely ground. I love the taste of deep dark coffee (and chocolate), and go for the dark roast beans (a friend once told me the best coffee comes from beans that are almost black). It’s typically recommended you grind coffee beans for a fresh pot every day as freshly ground beans make better tasting, flavorful coffee. Whole coffee beans stay fresher longer (a few weeks, if stored in air tight container). I sometimes buy pre-ground french roast (dark) coffee to save a step in the process when I’m in a big hurry to get that first cup or serving coffee to a group of friends, but I can also taste the difference — too bitter for some coffee drinkers. If you’d like to grind beans at home, you’ll need a grinder. There are two types of electric grinders: blade and burr. Krups makes a good blade grinder, and you can purchase from Amazon right now for less than $20 → KRUPS F203 Spice and Coffee Grinder (Tip: Not a good idea to use same grinder for coffee and spices because your coffee will pick up the taste of spices.) Electric burr grinders are typically more expensive, but they do a better job of grinding the beans into consistently sized coarse particulars that are best for using with a french press. Burr Grinders

Instructions: (Tip: Everything you do or don’t do affects the taste of coffee with a french press (good & bad). Take advantage by experimenting and adjusting this process until you find your perfect cup of coffee.)

1. Boil water in the kettle. I use filtered water from the tap, but water selection, just like coffee roasts, is really a matter of personal preference because tap water differs by location. Experts recommend using ‘fresh water’, in other words, don’t re-use previously boiled water.

2. Add coffee grounds to french press. General rule: 2 tablespoons (28 grams) of ground coffee for every one cup (8 oz/30 grams) of water. Adjust this ratio to suit your personal taste — use more ground coffee for stronger flavor.

3. After water boils, let it cool about a minute, then pour evenly over the grounds. There are two methods. i) Blooming method — gently pour hot water just to cover grounds (filling pot 1/2 – 3/4 full), and you’ll see foam start to appear (this is the ‘bloom’). Let it sit for 15-20 seconds. Then a quick stir around before pouring more hot water to fill the pot ii) Stirring method – pour hot water evenly over the grounds and stir. For stirring, I use a chopstick or cocktail stirrer. If you use a metal spoon or stirrer, avoid hitting sides of glass pot of the french press while stirring because that could cause cracking of the glass.

4. Cover and let steep. Place the lid/plunger on top of the french press (careful to allow a little space between coffee and plunger), and let coffee steep 2-4 minutes. The longer the steeping time, the stronger the coffee. Here again, you should experiment until you find exactly the right steeping time for your perfect cup of coffee. Here’s a general guide:

Standard – 4 minutes; 2 minutes for small french press (3-4 cups)
Extra dark & strong – as much as 10 minutes
Short/No steep – 30-60 seconds or no steeping time (produces a less bitter coffee taste, but you’ll probably need to use more coffee grounds to get full flavor)

Tip: It’s easy to forget the time when multi-tasking in the morning. A timer helps. Use kitchen appliance timer or phone app.

5. Plunge and Pour. Press down slowly on the plunger using one hand until the mesh filter reaches the bottom of the french press (just above the grounds). Now. it’s ready to pour and serve! Tip: If you aren’t going to drink the brewed coffee immediately, keep it hot by pouring into an insulated carafe. They come in all shapes and sizes → Coffee Carafes

6. Clean it up. Dump out used coffee grounds in trash or compost because pouring down a drain could cause clogging. Follow manufacturer’s instructions as to how to clean your french press for use the next day. Most can be washed in dishwasher. It’s important to remove all the oily coffee residue because it will quickly turn rancid and ruin the taste of the next pot of coffee.

Information/Resources:
Kill the K-Cup – a non-profit organization committed to bringing attention to the growing waste created by K-Cups
Pressed Coffee Is Going Mainstream – But Should You Drink It? by Heidi Godman, Harvard Health Publishing (April 29, 2016) – recommended to limit to no more than 4 cups a day and keep a watch on cholesterol levels as pressed coffee may raise “bad” LDL cholesterol levels

This page includes affiliate links to Amazon shopping. If you purchase a product or service directly through one of the links, Zeester Media LLC may earn a small commission. This in no way affects the price you pay for the purchase.

Feature photo is courtesy of Quincy Alivio/Unsplash CC0

Enjoy your perfect cup of coffee with a German Chocolate Cup Cake or after dinner with Chocolate Amaretto Truffles

We’d love to hear from you! If you’d like to comment on this article or share recipes with us, and you have not yet registered as an On2In2™ playmaker, please sign up via the ‘Engage page’. Don’t worry, it’s pretty quick and easy (unless you’re a robot).

Home Brew

September 28, 2019 By Zola Zeester Leave a Comment

It was a wise man who invented beer—Plato

Beer has been brewing on this planet for many thousands of years, believed to have started at the time cereal grains were first farmed (≅ 9500 BC), and is considered by some historians to be nutritional refreshment integral to the establishment of ancient civilizations and development of technologies. About 3000 BC, domestic brewing expanded throughout Europe by Germanic and Celtic tribes. The first record of hops as an ingredient in brewing was much later in Europe 822.

Today, beer ranks third (behind water and tea) as the most widely consumed beverage throughout the world, and is sometimes referred to as “liquid bread” as it can contain good amounts of nutrients, including B vitamins, magnesium, selenium, potassium, phosphorus, biotin, and chromium. However, the main active component of beer is alcohol, and that cancels out nutritional benefits when more than small quantities are consumed and creates long and short term health risks as does all alcoholic drinks.

Beer Making @ Home

Homebrewing is legal in most countries, but best to research prior to embarking on your beer making adventure as there are some prohibitions as well as limitations and restrictions. In the United States, federal laws restricting homebrewing were repealed in 1978; however, states and local governments retain the authority to enact homebrewing laws and regulations.

Brewing your own beer instead of buying a couple of six-packs can save some money, but the primary reason there are so many homebrewers is that it is just a lot of fun cooking up different and unique types, styles and flavors. You can give it a go (or inspire a friend) for less than $35 with Stephen and Erica’s Everyday IPA Beer Making Kit. It’s perfect for brewing beginners, and makes 1 gallon of 6.8% Alcohol-by-Volume beer (9-10 12-oz bottles) with a taste that harmonizes fragrant grapefruit with bright bitterness, making it great for hop heads as well as first time IPA drinkers. They’ve also published a book that includes 52 recipes for small batches “Brooklyn Brew Shop’s Beer Making Book“. But, before you jump in, recommend you watch the video Brooklyn Brewing for inspiration. Prost!

Information/Resources:
Wikipedia: Beer, Fermination, Homebrewing
Homebrewing Laws Worldwide, by Lyonette “Lyo” Louis-Jacques, Slaw (Canadian online legal magazine), November 20, 2013
US federal and state law information: Statutes by State (Although home brewing is legal under both federal and state law in the US, each state may regulate alcohol and the state laws relating to home brewing vary widely.)
Step-by Step Tutorials, Learn to make beer, cider and mead, American Homebrewers Association
Find a Homebrew Club, Search for local homebrew clubs using this worldwide database of over 1,700
Homebrew Con, June 28 – 30, 2018, Oregon Convention Center, Portland, Oregon (America’s largest gathering on home brew hobbyists with educational sessions, expo and social activities)

This book by James Morton “Brew: The Foolproof Guide to Making World Class Beer at Home” will take your brewing skills to another level of taste. Click/Tap on the “Brew” book image to check it out and purchase.

Feature photo: The “Toast” to beer feature photo is courtesy of Wil Stewart/Unsplash. German culture requires a personal toast to each and every person at the table prior to drinking even one small sip of alcohol, and failure to do so is considered rude and bad luck.

*This page includes affiliate links to Amazon shop website. If you purchase a product or service directly through the link, Zeester Media LLC may earn a small commission. This in no way affects the price you pay for the purchase.

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