Monthly Archives: November 2013

Apple Pie Moonshine

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Ive been asked for this recipe many times and finally decided to share it.  It makes a great winter drink but its good anytime. This recipe will make 5 quarts. it takes a couple of weeks to age but is worth the wait

Apple Pie Moonshine

Apple Pie Moonshine

1 Gallon 100% Apple juice or Apple cider
2 cups sugar
4 cinnamon sticks
1 liter 190 proof grain alcohol

In a stock pot bring the apple juice to a boil
stir in the sugar to dissolve and add the cinnamon sticks
reduce heat and simmer 45 minutes
remove from heat an let cool completly
remove the cinnamon sticks
stir in the liter of alcohol
bottle in sealed jugs. I use a gallon jug and a quart mason jar.
place in a cool dark place to age 2-3 weeks The resulting moonshine is about 38 proof

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beef stew in red wine sauce

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based on a jacques pepin recipe. takes some time but theres not a lot of actual work involved

2 1/2 lbs chuck steak cut into 1 1/2 inch cubes
1 medium onion diced
4 garlic cloves minced
1/3 lb pancetta thickly sliced
15 cipollini onions,peeled
1/2 lb cremini (baby bella) mushrooms,cut in half if large
15 baby carrots peeled
1 750ml bottle red wine (i used a merlot)
1 1/2 Tbsp flour
3 bay leaves
2 sprigs fresh thyme
1 Tbsp butter
2 Tbsp olive oil divided
pinch sugar
salt and pepper

preheat the oven to 350
in a large cast iron casserole melt the butter in 1 Tbsp olive oil
add the chuck steak and season with salt and butter
cook over medium high heat until the meat is nicely browned
add the diced onion and garlic,continue cooking 5 minutes more
add the flour and stir to coat the meat
add the wine,thyme and bay leaves and bring to a boil stiring up any browned bits
cover and place in the preheated oven for 1 1/2-2 hours until the meat is tender
while meat is cooking place the panceta in a sauce pan. add enough water to cover by 2″
bring to a boil,lower heat and simmer 30 minutes. remove drain and cool before slicing the pancetta into 1″ chunks
about 20 minutes before the meat is done,combine the pancetta,cipollinis’mushrooms and carrots in a large skillet
add the remaining 1 Tbsp olive oil,1/4 cut of water,the pinch of sugar,a pinch of salt and some fresh ground pepper
bring to a boil,cover,reduce heat and simmer 15 minutes
uncover,turn the heat to high and cook about 5 more minutes,until the water is gone and the veggies are tender
add to the cooked meat,stir to mix well

serves 4