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The Martini

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It’s very American;  however, there are differing theories about the true origin of the martini as well as countless variations, including drinks called ‘martini’ or ‘tini’ something or other (e.g., vodka martini, appletini, french martini, dirty martini, chocolate martini).

The first dry martini, aka the ‘classic’, is often traced to a cocktail mixed in the early 20th century at New York City’s Knickerbocker Hotel and another called the “Marguerite Cocktail” in a drink mixology book published in 1904.  Tastes at the time were changing to a preference for less sugary cocktails, and by mid-century, the martini was at the peak of its popularity as it came to personify modern, sexy, sophisticated and glamorous ideals.  Watch any film from that era, and you’ll get the idea from the many scenes involving mixing and drinking martinis.  That sort of thing became outdated in the 1970’s, but in the 90’s, the martini experienced a comeback as it was rediscovered and remixed for a new happy hour crowd.

At the time of a recent search for ‘something other than wine’ to drink, it had been a few years since I’d even thought about drinking a martini, and the sparsely stocked liquor cabinet was lacking in options. However, a forgotten cocktail shaker was discovered hidden in the back behind an old bottle of rum. The big surprise… found gin and vermouth that had probably been aging 10+ years in half-emptied bottles, and there was a fresh lemon in the refrigerator.  It was destiny.

I had a memory of making martinis with friends, but it had been a long time and my cocktail making skills are wanting (‘no skills at all’ is more accurate).  Did some research, and came up with this version of a classic dry martini using ingredients on hand.  After the first icy cold sip, I wondered why I’d waited so long for this bliss.  It’s not really difficult to mix up one.

2 ounces dry gin  (Tanqueray)
1 ounce dry vermouth (Martini & Rossi, Extra Dry)
ice
lemon twist*

Chill martini glass in the freezer
Pour gin & vermouth in shaker, fill halfway with ice, and shake** about 20 seconds
Strain in the chilled glass and garnish with lemon twist
Serve immediately, and savor simple perfection

CHEERS!

Editor’s Notes:

*If you don’t have a ‘channeling knife’ bar tool, use a vegetable peeler or paring knife to remove a strip of peel from a fresh lemon with as little of the white pulp as possible remaining.  Before dropping the peel into the glass, ‘twist’ it over the drink to release the lemon oil scent. I chilled the peels in the refrigerator while mixing up the drink.  Olives are also a favorite martini garnish that create a very different taste.

**The ‘shake or stir’ controversy comes down to this— it’s your drink, you decide.  Shaking creates a cloudy, airy, slightly textured drink.  Stirring results in a clear, silky smooth martini. [Stirring Tips:  Add spirits into a chilled mixing glass. Place long spoon in the glass before adding ice (about 2/3 full). Stir briskly in circular motion at least 50 times (30-25 seconds).  Strain in chilled drinking glass using a julep strainer.]

The gin to vermouth ratio is personal choice.  I went with a conservative 2:1 for this experiment, and liked the results.  In the 1930’s the typical ratio was 3:1.  It went to 4:1 in the 40’s, and the gin portion continued to escalate in the late 20th century with ratios reaching as high as 50:1 and 100:1.

Reference:  “There is Something About a Martini”, by Max Rudin, American Heritage (July/August 1997)

 

Margarita mixology history, basic cocktail recipe and helpful tips for creating your personal "best" Margarita

Ready to try a Margarita?
Then you’ve got to check out Margarita Mixology 

 

 

 

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Feature martini photo by Flickr user, Billy Abbott, CC BY-NC-SA 2.0

Glowing Glühwein

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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.

 

Enjoy hot spiced mulled wine during the cold winter days and nights with this easy to follow recipe for traditional Glühwein

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:

  1. 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.
  2. 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.
  3. 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.         

 

        

 

There's no cocktail that matches the cool, crisp taste of the classic martini.It never goes out of style — How to make → The Perfect Martini  

 

 

 

 

 

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Feature Glühwein photo:  Hannah Permberton/Unsplash CC0

Cookie Crunch

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Traditions of cookie decorating can be traced back to the Middle Ages, and got a start in North America during the 17th 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:

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

 

 

Feature photo courtesy of Pixabay/Pexels CC0

Chrysanthemum

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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.

Chrysanthemum is one of the Four Gentlemen of Chinese 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).

 

Chrysanthemum tea was first drunk in Chinese Song dynasty, and still enjoyed todayDrinking 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

 

Watch the blooming of Spring flowers close-up in time-lapse videoSee Spring Flowers blooming – right before your eyes

 

 

 

 

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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

Pumpkin Bread

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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 is a fall classic and always a favorite

 

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).

 

Everybody loved the German Chocolate Cupcakes made with traditional coconut-pecan frosting.Another family favorite → German Chocolate Cupcakes

 

 

 

 

 

 

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

Handcrafted Coffee at Home

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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

Everybody loved the German Chocolate Cupcakes made with traditional coconut-pecan frosting.Enjoy your perfect cup of coffee with a German Chocolate Cup Cake or after dinner with Chocolate Amaretto Truffles

 

 

 

 

 

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Home Brew

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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.

 

 

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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.

Mooncake

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A mooncake (yue bing) is a Chinese pastry traditionally filled with a sweet, dense filling (make that very sweet, very dense) and one or more whole salted egg yolk (symbolizing the full moon).  The tops of these delicacies are decorated with imprints of Chinese characters for longevity and harmony and the name of the bakery as well as images of the moon, flowers, vines, Chang’e (Chinese goddess of the moon), or a rabbit (symbol of the moon), and there hasn’t been a Mid-Autumn Festival celebrated in China without mooncakes since the Tang Dynasty (618-690 and 705-907) when they were first used as offerings to the moon and eaten during worship.  Today, mooncakes are customarily offered and shared between friends, gifted to business clients and relatives, and eaten at family gatherings while celebrating the festival, and there are many different crusts, fillings and regional styles.

Although deeply rooted in ancient tradition, the sky’s the limit when it comes to contemporary-style mooncakes.  The many modern creations include low-fat and sugar-free versions, exotic flavors and ingredients, and unique, custard-style fillings.  Häagen-Dazs was one of the first to create an ice cream mooncake.  They were a big hit (everybody loves ice cream!).

You might want to try this Home Baked Mini Cheese Shanghai Mooncake recipe (by Kimiya Lim, makes 16 small cakes) as it’s simpler and less time consuming than baking traditional mooncakes.

 

Ingredients

140g (1 cup) Cake flour
1/2 tsp Baking powder
10g (1 tbsp) Custard powder
25g (1/4 cup) Milk powder
2 tsps Parmesan Cheese powder
40g (3 tbsps) Caster sugar
50g (1/3 cup) Softened butter
1 egg

4 Salted egg yolks (optional)*
320g (11 1/2 ounces) Lotus paste**
Black sesame seeds

Directions

Bake in preheated 130°C – 150°C (250°F – 300°F) oven for first 10 minutes, take out & cool for awhile then egg wash and sprinkle tops with a few black sesame seeds.  Return to oven and bake for another 18-22 minutes or till golden on top. Baking time & temperature may vary depending on the type and accuracy of oven. You may need to adjust your oven temperature accordingly.

* Salted duck eggs are a common ingredient in Chinese cooking.  Traditionally, they are preserved whole and raw in brine, and after a few weeks, the salt water draws out the moisture within the egg, concentrating its flavor.  The yolks hardened into bright orange balls.  Find them at your local Chinatown market or brine duck (or chicken) eggs ahead of time at home.
** Lotus seed paste is a sweet and smooth filling made from dried lotus seeds.  Purchase ready-made at your local Chinatown market or make at home.

Resources/Information:

Mooncakes in Modern China, by Meredith Butenhoff, Allyn Wiggins, Hattie Grant, & Brandon Bank (Debunking Myths of China, Furman University, October 25, 2016), article includes recipe & instructions on how-to-make mooncakes
The Right Way to Eat Mooncake, by Ellen Duong (Sampan, August 5, 2016)
‘Mooncake’ (Wikipedia)

 

Sharing holiday recipes includes the family favorite pumpkin breadMore family tradition in the kitchen with fall favorites:
♥ German Chocolate Cupcakes
♥ Pumpkin Bread

 

 

 

 

Feature photo is courtesy of Flickr user, Chee Kweng Teoh, CC BY-NC-ND 2.0

German Chocolate Cupcakes

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A German Chocolate Cake recipe by Mrs. George Clay was first published in a 1957 ‘Recipe of the Day’ column of the Dallas Morning News.  It was referred to as ‘German’s Chocolate Cake’ (later simply ‘German Chocolate Cake’), not because it derived from Germany, but because Mrs. Clay’s recipe called for a sweet, dark baking chocolate known as ‘Baker’s German’s Sweet Chocolate’, developed in 1852 by chocolate maker, Samuel German, for the Baker’s Chocolate Company, an American brand.  General Mills, owner of the Baker’s brand at the time of publication, distributed the cake recipe to other US newspapers and printed it on German’s Sweet Chocolate packaging, and it became a big hit throughout America, increasing sales of German’s Sweet Chocolate by a reported 73%.  German Chocolate Cake is still popular today, and there are many variations and modified recipes.

The best birthday cupcakes were created from traditional German's Sweet Chocolate Cake recipe found in a grandmother's collection of cake recipes.
Source: Oma’s recipe collection

When it came time to bake cupcakes for a special birthday celebration, @pillbug went to her grandmother’s cake and pie recipe collection for inspiration.  It’s a well-used spiral notebook filled with Oma’s favorites from friends and relatives as well as clippings from newspapers and magazines, and on the first page is the German’s Sweet Chocolate Cake recipe she saved from a package of German’s Sweet Chocolate.  @pillbug used this traditional custard-like coconut/pecan frosting recipe for a German Chocolate Cupcake topping with sweet success:

 

Coconut-Pecan Frosting (makes 2 2/3 cups)

Combine 1 cup evaporated milk, 1 cup sugar, 3 egg yolks, ¼ lb (=½ cup) margarine, and 1 teaspoon vanilla

Cook and stir over medium heat until thickened (about 12 minutes)

Add 1 & 1/3 cups flake coconut and 1 cup chopped pecans

Beat until thick enough to spread

We made a traditional Coconut-Pecan frosting for German Chocolate Cupcakes, and decorated with a single red rose.
German Chocolate Cupcakes decorated with sugar red rose garnish

 

Information/Resources:
German Chocolate Cake (Wikipedia)
Inside Out German Chocolate Cake, Perfecting Deliciousness (October 11, 2014), recipe & step-by-step instructions for a version of the famous Bridge Street Bakery specialty cake, “Inside-out German Chocolate Cake” featured in Gourmet Magazine (March 2000) and now offered for purchase via mail-order.

 

Pumpkin bread is a fall classic and always a favoriteAnother family favorite for fall→ Perfectly sweet & spiced Pumpkin Bread  

 

 

 

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Photos of German Chocolate Cupcakes:  Courtesy of Zeester Media LLC, CC BY-NC-ND

Sancerre

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Sancerre is a French wine AOC (controlled designation of origin) for wine produced in the Sancerre geographical area, located in the eastern part of the Loire Valley.  The area is well known today for the Sauvignon blanc grape that comes from vines planted after a phylloxera epidemic late in the late 19th century wiped out the majority of the vineyards in the region.

The history of Sancerre wine dates back to the beginning of the Middle Ages, but there is some uncertainty about its exact origins.  Some historians credit Julius Caesar (100 – 44BC), while others believe it was first developed within a Saxon settlement established during the reign of Charlemagne, aka Charles the Great (742 – 814).  Beginning in the late 1940’s, Sancerre gained popularity as an easy to drink, elegant, and food friendly white wine as it pairs well with fish, cheese and even sushi. According to AOC regulations, only Sauvignon blanc and Pinot noir are permitted as AOC classified Sancerre wines.

It’s a Zola favorite—light and smooth with low alcohol content and no hint of oak or grassy taste. Always reliable for serving at parties, lunch or dinner (especially a seafood course), and fun to try different styles.  Prices for a good bottle in US usually run in the $25+ range, but lower and higher can also be found. Here are a few of the best Flabby Wine Club finds  (so far, because the tasting never stops).

 

 

Information/Resources:
Loire Valley, Discover France website ( information on the food, wine, châteaux, music festivals and parks and recreation of Loire Valley)
Wine and Gastronomy:  A Sancerre Way of Life, Visit French Wine website (recommendations on how best to enjoy Sancerre in the Loire Valley)

 

You’ll have the best experience with this walking tour guide to Zola’s favorite wine tasting spots in Yountville, California

 

 

 

 

It's easy and fun to join On2In2 social networkWe’d love to hear from you! If you’d like to comment on this article or share your wine inspiration with our Flabby Wine Club, 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).

 

 

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Feature photo of grapes courtesy of Pixabay/Pexels CC0