Autumn spiced ale

This is purely an ingredient list. If you do not know how to brew this should not be your first beer. I have the fortune of living with very experienced home brewer in the embodiment of Geistbearbrewing who helped guide this recipe.

• 1# flaked oats
• 6 oz caraffe II
• 3.5 oz biscuit malt
• 2.5 oz Crystal 80
• 1.65 # Munich extract
• 6.6# liquid (or equivalent dry) malt
• 1 oz Northern brewer (60 min, 10.6% alpha)
• 1/2 oz Saaz (15 min, 4% alpha)
• Wyeast 1728, Scotch Ale yeast

Spicing (15 min?):

• 1 tbsp dried orange peel
• 2 tsp very fine cinnamon chips

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Post Thanksgiving Stuff(ings)

We’ve taken to adopting friends for Thanksgiving who otherwise lack plans. Our guest list quadrupled to a potentiality of 8 while the attendees only doubled but as usual we could have fed at least 12 or more and ate very well the following week. In the end, we could not settle on a single dressing/stuffing, a decision that led to 3 dressings on the table. The first was a standard, over the counter herb stuffing, perfectly respectable and involving no surprises: onion, celery, garlic, chicken broth, butter. The second was aimed for @Geistbear’s palette, a cornbread chorizo stuffing. The bread crumbs were from TJ’s, but the seasoning pack was abandoned for fresh carrots, onion, celery, garlic and the chorizo. It was very tasty, and spicy enough to allow me a taste but left me with no interest in a full portion, which means it was perfect. Our final stuffing was the dark horse. It had been mentioned to everyone and greeted with cool reserve, despite my enthusiasm.

Candied Apples

Originally posted October 15th, 2007 by Kris

The classic, candy-coated apples. As the name suggests, the coating is a candy. Candying requires a sugar syrup to be heated to a specific temperature that allows crystals to form in a specific pattern which gives provides the candy with specific characteristics- fudge, caramel, and hard candies like peanut brittle are all “candy” but each have different crystal structures.

Funnel Cake

Originally posted October 17th, 2007 by Kris

Funnel cakes are a long standing festival or fair food, which can be easily enjoyed at home with a bit of batter and the use of some hot oil. A simple batter is drizzled into oil, forming an attractive and tasty snack.

Guacamole

Originally posted June 11th, 2007 by Kris

The basic recipe for guacamole as featured on Speaking of Beer, Show #31.

Baklava

Originally posted September 19th, 2007 by Kris

Baklava is a middle eastern dessert which layers nuts and spices between layers of light and flaky pastry and combined with a honey and lemon flavored syrup. The recipe is simple and straight forward, but the assembly and use of the fillo dough can be challenging when first encountered.

Corned Beef

Originally posted June 24th, 2007 by Kris

Corned Beef  is often enjoyed only around St. Patrick’s Day. This recipe allows you to corn your own beef brisket at home. This results in a superior product without use of the preservatives found in commercially prepared corned beef briskets. The recipe is simple and straightforward, but does require significant preparation time.

New York Style Cheesecake

Originally posted May 19th, 2007 by Kris

The New York Style Cheesecake that has made multiple appearances on Wingin’ It.

Pasta Puttanesca

Originally posted May 19th, 2007, provided by Tim Adamec

Pasta Puttanesca is an easy, classic Italian dish. The Puttanesca sauce can also be used on anything from chicken to vegetables to fish.

Pumpkin Chocolate Chip Nut Bread

Originally posted March 19th, 2007

This quick bread blends chocolate and nuts with the flavor of pumpkin for a tasty treat! It has made multiple appearances on Wingin’ It.