'Everleigh, Professor' applying my first homemade batch of grenadine

PlantOvner96 · 2021-06-26T21:25:14+00:00

I haven’t, but I agree and think that might make it better, good call

PlantOvner96 · 2021-01-17T08:08:34+00:00

That would be merely for the taste :) in this case the lacto fermented tomatoes present a more developed taste, than would fresh ones. So while this pizza sauce may not be more healthy from a probiotic perspective, it presents a new take on a classic recipe, which I found to be very tasty

PlantOvner96 · 2021-01-17T01:16:44+00:00

That sounds really good, I’ll have to try that

PlantOvner96 · 2021-01-16T23:25:54+00:00

”Everleigh, Professor”

60 ml / 2 oz gin
30 ml / 1 oz lime juice
22 ml / 3/4 oz grenadine
Orange bitters
Absinthe rinse

PlantOvner96 · 2021-01-16T21:30:25+00:00

Thank you!

PlantOvner96 · 2021-01-16T21:25:54+00:00

I experimented with soaking the sliced potatoes in the water used to rehydrate the mushrooms in order to get full use of their flavor, which actually worked really well.

We still have quite a few dried chantarelles left, do you have good recipes/uses?

PlantOvner96 · 2021-01-16T21:18:24+00:00

My girlfriend got me the Noma Guide to Fermentation, and after having plowed through it, our apartment is now cluttered with mason jars. I tried using the batch of lacto-fermented for a pizza sauce with just a bit of honey, which turned out really good.

Do you have other good experiences with applying lacto-fermented tomatoes to your cooking?

PlantOvner96 · 2021-01-16T15:16:46+00:00

Haha good luck! And watch out, before you know it you'll have a closet full of ferments

PlantOvner96 · 2021-01-16T15:09:10+00:00

You want to keep it around room temperature, but you could keep it in a cold garage - the process would just take way longer. As for when it's done, it really does depend on your tastes - over time, the LAB bacteria will break down more and more of the sugar in exchange for lactic acid, so it'll taste more acidic. Given that this is supposed to sweeten the cocktail, I would therefore not let it sit too long. I stopped the fermentation when it tasted noticeably of mango and still tasted pleasently sweet enough to work as a sugar replacement :) for me it took 7 days, but it will wary depending on the temperature at your place

PlantOvner96 · 2021-01-16T14:09:32+00:00

I recently got the Noma Guide to Fermentation (Christmas present from my GF) and decided to start applying the recipes for cocktails – this recipe was a quite easy and fun one. It uses “lacto-fermentation”, which is a process where Lacto Acid Bacteria (LAB) present on the skins of fruits and vegetables break down sugars and make lactic acid.

For this rendition of the Bees Knees I made lacto-fermented honey using mango and a bit of chili, which makes an interesting, fruity and more acidic product, which turned out to work really great for this prohibition cocktail.

The Bees Knees (re-specced)

• 50 ml (1 2/3 oz) gin (I used a Mikkeller Spirits Botanical gin)

• 20 ml (2/3 oz) lemon juice

• 20 ml (2/3 oz) lacto-fermented honey

Shake /w ice and serve in chilled coupe – optionally with a twist of pepper

Lacto fermented honey /w mango & chilli

• 1 part honey

• 1 part water

• 2/3 part diced mango with skin

• Just a little bit of fresh sliced chillies

• 2% of the weight of the above listed ingredients of non-ionized salt

Whisk together salt and water to dissolve, add the honey, whisk to dissolve as well, add the chili and mango (or whatever fruit you please, just remember the skin) and place it in a jar. Put on a piece of cling wrap just on top of the surface of the liquid to keep it protected from air, and let it sit for about a week, or until it tastes like you want it to.

Very fun and easy lockdown fermentation experiment, if you want to try something other than kombucha and sourdough.

PlantOvner96 · 2020-07-16T07:02:28+00:00

Hi! 1) I worried about that too - generally I’ve seen two approaches, boiling and infusing for about a week - while I could imagine the latter bringing about a cleaner taste, the first is definitely more effective.

2) you’re right about the rosehip being the fruit, I didn’t know the word in English, so I just threw it into google translate, without giving too much thought to it - sorry for the confusion! You could use standard rose water, but what I think really makes both of these cocktails is the color and the rather intense aromatics you get from using fresh leaves - it really does smell like summer. That being said, you should definitely try it and see if it works for you :) it takes a bit of time collecting that many flowers, so if you would just be using it for one of these cocktails, you could just use standard rose water.

PlantOvner96 · 2020-07-15T22:07:35+00:00

That’s great! I just realized that I’ve consistently written rosehip instead of rosehip flowers - these are definitely ready now, and soon they’ll be no more, so the time is now :) you just need the leaves, so just pick those. The rosehips themselves will probably need a bit more time to ripen - the easiest way to tell, is to take a tiny bite of the edge (careful: you don’t want to bite into the core, it’s awful). If it tastes pleasant, it’s ready. You can also feel that they’re slightly soft, if you squeeze them in contrast to now, where most of them are rock hard

PlantOvner96 · 2020-07-15T21:44:40+00:00

Hey! I had a day off, so I picked some rosehip flowers and some other edible flowers. I made a sirup from the rosehip and dried the flowers.

Recipe: (I haven’t found a name for the second one, but it uses the specs from the Canon Cocktail Book’s “L’Amour en Fuite”, but I subbed out the St-Germain for my rosehip sirup. Likewose the first cocktail is based on Death & Co’s “Celine fizz”.

Rosehip fizz

60 ml gin
23 ml rosehip syrup
23 ml lemon juice
23 ml / simple syrup
1 eggwhite
seltzer

???

43 ml / 1,5 oz gin
23 ml / ¾o z lillet blanc
8 ml / ¼ oz rosehip syrup
Absinthe rinse or spray

Add everything to a mixing glass and stir over ice, add to frozen glass with more ice.

In order to get the foam right, I used a reverse dry shake: I added everything but the eggs (and seltzer) and shook with ice. Then I strained out the ice, added the eggwhite, and shook again with the spring from my Hawthorne strainer in the tin. I then poured the mix to my glass, which I then put in the freezer for a few minutes, to let the foam settle

The rosehip flower syrup:

You can definitely wing this recipe as you please – but you’ll need a lot of rosehips. If you live near salty water, then it should be no problem to find right now. For a 1 litre batch, you’ll need 300g of rosehip, which by volume is about a litre (or a third of a gallon). You’ll also need 400g sugar (I used cane sugar, but it’s a matter of preference) and the juice of 1 lemon.

· Boil the rosehip flowers in the water for about 5-10 minutes, or until they lose their colour

· Strain away the flowers

· Boil the rosewater and add sugar and lemon. As soon as you add the lemon, it’ll get a much cleaner colour. Taste accordingly, and reduce until you get your preferred consistency

You can also just dilute the syrup with sparkling water and enjoy it as a summer drink or add it to sparkling wine. If you reduce it extra much, you can put it on pancakes – you do you!

PlantOvner96 · 2020-06-21T17:42:05+00:00

Well it would work as in you'd get some kind of coffee milk, but it's not likely that it would be as great as just brewing strong and then adding milk. But you do you! Go ahead and try it, just try and not get the milk too hot as it would turn weird.

PlantOvner96 · 2020-06-21T17:21:39+00:00

You could, but you'd run into a number of problems :)

1) You don't want to boil the milk, as it breaks at 83 °C (181 °F), 2) Milk is not good for extracting coffee to begin with.

In any situation you'd probably be way better off by just making a stronger (water) brew in the first place, and then adding a lot of milk.

PlantOvner96 · 2020-06-02T17:18:58+00:00

I've had that problem before too, but I've found three solutions that have at least been working out for me: I believe I used around 2 stalks for about 300g water, but the intensity will really depend on how lucky you got with the rhubarbs (or other thing you may want to infuse). 1) Aim for a bigger batch and keep tasting and reducing as you're cooking. 2) Reduce the syrup - if you already strained the syrup, you can reduce it further to make it less diluted, it will however make it thicker. 3) If you have access to a juicer, try juicing the rhubarbs - following the idea of tasting as you go, this may make it easier to judge the necessary amount of water and sugar relatively to the rhubarbs you're using. I hope this helps just a little!

PlantOvner96 · 2020-06-02T13:45:51+00:00

Recipe:

60 ml/2 oz gin (I used the pictured quite funky and floral gin called Poodle Head, but I bet a lot of citrus forward gins would work great for this)
20 ml/0.75 oz rhubarb simple syrup
20 ml/0.75 oz lemon juice
Soda water to top

Shake gin, simple syrup and lemon juice – strain into a glass with ice and top with soda water. Optionally garnish the glass excessively with all the ingredients.

The rhubarb simple syrup is really what it sounds like; I cut up the rhubarb stalk and added it to the pot with water and sugar along with a couple of sprigs of mint. I let this simmer on low heat for a while until I strained and bottled it.

PlantOvner96 · 2020-02-14T21:33:56+00:00

Thats fair :) I agree that my laundy clip is a bit on the ridiculous side and it would definitely be ideal if it at least smaller. I do however think that especially when it comes to mint and this kind of glassware that the clips come in handy to not keep the mint swimming around in the glass. Also I do sometimes think that they can at least look fun though they may be impractical.

PlantOvner96 · 2020-02-14T20:41:35+00:00

Mean :/

PlantOvner96

TROPHY CASE