Our Sunday roast was courtesy of me, for the second time this month - and the third time since Claire and I met. This time I branched away from chicken and did a roast gammon. The pleasing aspect, other than the taste of course, was that I managed the whole meal - timings and everything - without transforming into a pillar of stress and grumpiness. Three cheers for me. Christmas Tutti Fruti is a bottle for celebration and special occasions, and this (just) qualifies.
The day as a whole has been a good one, if unexciting. I have written an article for January's Home Farmer, picked sloes for the 2012 version of this wine, arsed about on the computer and generally treated the day as a Sunday. I am now sleepy, however, and I still have tomorrow's sandwiches to make.
Showing posts with label Home Farmer. Show all posts
Showing posts with label Home Farmer. Show all posts
Saturday, 3 November 2012
Friday, 18 May 2012
Gooseberry Wine - Bottle 5, 13th May 2012
Richard and Linda came round for a meal last night, so I bunged a bottle of gooseberry wine in the fridge. This is a month earlier than I had been planning to start this vintage, but we wanted something sharp, fresh and white to drink with the (mostly) fish based food.
Our starter was squares of salmon topped with wilted chard and pickled plums. This was followed by home made ravioli crescents filled with prawns, garlic and herbs in a tomato sauce. Third course was cheese made by Claire (using a Home Farmer recipe, I think) garnished with chives on sour dough bread (which required a good deal of sawing). Just in case this was not enough, we had Almost Bakewell Pudding for the final course, where the jam used was crab apple and rosemary. Quite a feast, and the wine held its own. It is better than Gooseberry 2010, which itself was okay, and secures gooseberry's status as a Regular Flavour.
Our starter was squares of salmon topped with wilted chard and pickled plums. This was followed by home made ravioli crescents filled with prawns, garlic and herbs in a tomato sauce. Third course was cheese made by Claire (using a Home Farmer recipe, I think) garnished with chives on sour dough bread (which required a good deal of sawing). Just in case this was not enough, we had Almost Bakewell Pudding for the final course, where the jam used was crab apple and rosemary. Quite a feast, and the wine held its own. It is better than Gooseberry 2010, which itself was okay, and secures gooseberry's status as a Regular Flavour.
Sunday, 17 July 2011
Elderberry - Bottle C6, 17th July 2011
This is how Sundays should be. The furthest from the house I have ventured is the blackcurrant bushes, harvesting individual berries. I have made bread, washed up, written my November Home Farmer article and otherwise been entirely idle. Sometimes I need a day like this. Writing the article, though, was akin to medieval essay writing. The words trickled from my fingers and each sentence required thought. But unlike my MA essays, I struggled to get enough words, rather than agonising over which words to leave out.
The elderberry wine, which - incidentally - is a fine batch, was chosen to go with leg of lamb. We have not had a Sunday roast for an age, and today's October-like weather required a large slab of meat. Our first beans were harvested too - allowing us one and a half beans each.
The elderberry wine, which - incidentally - is a fine batch, was chosen to go with leg of lamb. We have not had a Sunday roast for an age, and today's October-like weather required a large slab of meat. Our first beans were harvested too - allowing us one and a half beans each.
Sunday, 12 June 2011
Blackberry - Bottle D4, 12th June 2011
I think this is the best Blackberry I have ever made. Packed with fruit, the right level of sweetness, and the perfect accompaniment to quail. Yes, we had quail tonight - marinated in honey, oil, garlic and salt, and I cooked it. This, along with beet tops, new potatoes and roast asparagus made a Sunday night feast. We followed it up by watching Sabrina on DVD which was joyous. Audrey Hepburn has amazing star quality - fragile, ethereal looks but a glowing charisma. It was a lovely end to a housebound day where it feels like the rain never stopped and I struggled to write even twelve hundred words about Crab Apple wine for October's Home Farmer.
Saturday, 11 June 2011
Making Spiced Beetroot Wine ...
Despite starting this on 5th June, this is my November wine. I have decided to dedicate November's article in Home Farmer Magazine to Spiced Beetroot, but as its colour is the most dramatic thing about it I needed to begin this in June so that suitable photos can appear (and I will post some on this blog once they are taken and uploaded!). This will be my first 'cheat' of an article.
The place where I bought the beetroot, Noshis in Harehills, has an interesting approach to pricing. If in doubt, they charge a pound. So on Saturday I bought three oranges that were priced six for a pound, and was charged one quid. I also bought the beetroot, which was unpriced, and again paid a pound. I like this method: "Some fruit? That will be a pound please. Some veg? Call it a pound." Our fruit and veg bills have dropped since Paul's greengrocers closed. I definitely miss him, but also like the ethnic atmosphere of Noshis.
I began the wine on late Sunday afternoon, 6th June, after making my elderflower and racking my dandelion. Keeping the beetroot till last seemed sensible - I did not want its purpleness leaching into my other brews. I chopped 3 lbs of beetroot into chunks after washing, but not peeling, it and I let it come up to the boil in 6 pints of tap water. Whilst it boiled for half an hour I put 3 lbs sugar, 2 pints cold tap water, juice of one lemon, 5 cloves (down one from last time I made this), not quite 2 oz root ginger sliced thinly, half a teaspoon of all-spice and a small amount of grated nutmeg into my bucket. I hope the spice does not impede fermentation. I then poured the boiling liquid over all this and threw out the beetroot, which strikes me as a waste, and stirred until the sugar was dissolved.
I added the yeast and 1 teaspoon of nutrient on Monday late afternoon. The man in the wine shop suggested that a Madeira yeast would be best, but didn't have any, so I used a 'High Alcohol' yeast instead (the label of which is pleasingly purple). I put this into its demijohn on 10th June, after playing quintets in Harrogate. It was a rapid job, and I could have used half a pint less water in my ingredients. The demijohn is now in the bath, wrapped in silver foil, and bubbling away happily to itself.
The place where I bought the beetroot, Noshis in Harehills, has an interesting approach to pricing. If in doubt, they charge a pound. So on Saturday I bought three oranges that were priced six for a pound, and was charged one quid. I also bought the beetroot, which was unpriced, and again paid a pound. I like this method: "Some fruit? That will be a pound please. Some veg? Call it a pound." Our fruit and veg bills have dropped since Paul's greengrocers closed. I definitely miss him, but also like the ethnic atmosphere of Noshis.
I began the wine on late Sunday afternoon, 6th June, after making my elderflower and racking my dandelion. Keeping the beetroot till last seemed sensible - I did not want its purpleness leaching into my other brews. I chopped 3 lbs of beetroot into chunks after washing, but not peeling, it and I let it come up to the boil in 6 pints of tap water. Whilst it boiled for half an hour I put 3 lbs sugar, 2 pints cold tap water, juice of one lemon, 5 cloves (down one from last time I made this), not quite 2 oz root ginger sliced thinly, half a teaspoon of all-spice and a small amount of grated nutmeg into my bucket. I hope the spice does not impede fermentation. I then poured the boiling liquid over all this and threw out the beetroot, which strikes me as a waste, and stirred until the sugar was dissolved.
I added the yeast and 1 teaspoon of nutrient on Monday late afternoon. The man in the wine shop suggested that a Madeira yeast would be best, but didn't have any, so I used a 'High Alcohol' yeast instead (the label of which is pleasingly purple). I put this into its demijohn on 10th June, after playing quintets in Harrogate. It was a rapid job, and I could have used half a pint less water in my ingredients. The demijohn is now in the bath, wrapped in silver foil, and bubbling away happily to itself.
Sunday, 22 May 2011
Raspberry - Bottle 3, 21st May 2011
Claire had to argue strenuously to convince me to open this bottle. I only made six of them and we had one last week. Still, she made the point that it is ready for drinking now, and it was a new flavour to feed Richard and Linda. Of course I capitulated, but shall be guarding the remaining bottles with some care.
It has been a lovely evening, with four courses including home-made ravioli stuffed with goats' cheese, walnut and basil, a cheese course and rhubarb fool - which is possibly the last of this year's crop. Richard was enthusiastic about the wine - insisting that I write it up for Home Farmer. I won't, but it was pleasing nonetheless.
It has been a lovely evening, with four courses including home-made ravioli stuffed with goats' cheese, walnut and basil, a cheese course and rhubarb fool - which is possibly the last of this year's crop. Richard was enthusiastic about the wine - insisting that I write it up for Home Farmer. I won't, but it was pleasing nonetheless.
Friday, 13 May 2011
Redcurrant - Bottle B6, 12th & 13th May 2011
This wine really is not very good. Though the initial taste is pleasant, it degrades quickly into mustiness. Still, it is a pretty colour. In fact, a glass of this acted as a 'stunt double' for strawberry wine. I needed to send photographs to Home Farmer Magazine for my July article, which is all about wine from strawberries. This bottle was conveniently open, so Claire poured a glass, put it into our wild strawberry patch and took a photo. The readers will never know.
Thursday night's glass (and a half) was after playing trios with Pat and Peter, which were mostly okay, and tonight's has been after a rehearsal with the Harrogate Quintet, which was good. We are practising for a concert to be put on by the Killinghall Flower Society to be held in the parish church. I suggested we play arrangements of 'In an English Country Garden', 'Tiptoe through the Tulips' and 'Lily the Pink' but this was given short shrift.
Thursday night's glass (and a half) was after playing trios with Pat and Peter, which were mostly okay, and tonight's has been after a rehearsal with the Harrogate Quintet, which was good. We are practising for a concert to be put on by the Killinghall Flower Society to be held in the parish church. I suggested we play arrangements of 'In an English Country Garden', 'Tiptoe through the Tulips' and 'Lily the Pink' but this was given short shrift.
Monday, 9 May 2011
Gooseberry - Bottle B4, 5th to 9th May 2011
I had my first glass from this bottle on Thursday night, celebrating getting two jobs that will dovetail nicely: the Government want me for three days a week and Brooke North for two. I could barely believe my luck. Then I had another glass on Friday, sat in the garden reading Home Farmer Magazine, enjoying the early evening sun. My last glass was tonight, in rather more morose circumstances. Jarndyce & Co have finally pulled their finger out and have confirmed their job offer too. I now have a difficult decision to make, and am miserable about it. Still, the nasty aftertaste in the wine seems to have diminished over the days this bottle has been kept in the fridge.
Thursday, 21 April 2011
Making Dandelion Wine
This month does not resemble Aprils I have known. We have had no rain and almost continuous sunshine. Dandelions appear to love it. Roadside verges are blanketed in a glare of golden yellow.
I have given dandelion wine a four year break, in the hope that it will be better this time. And it had to be dandelion this year because I said it would be in Home Farmer Magazine. April is a difficult time for wine anyway because buying ingredients feels like cheating. So, towards noon on Sunday morning, 17th April, I put on sun cream, donned my Hat, and drove to Lawnswood Crags. I took a measuring jug with me to allow me to measure whilst I picked, rather than come home with either far too many or irritatingly too few flowers.
Getting six pints of flower-heads proved rapid work. An old man asked if I was making a potion, and a young girl with Downes Syndrome asked questions, but otherwise I was undisturbed.
Once home I put the dandelions in the bucket, picked three from our garden and also put in most from the posy of dandelions Angie and Phil brought with them last night. I rescued one ladybird and as many money spiders as I could and poured over seven pints of boiling water.
On Tuesday evening, 19th April, after a boozy lunch with Rodney and an afternoon of feeling unsteady and squishing 86 sawfly grubs, I added 3 lbs sugar and the thinly peeled rind of 2 lemons and one orange. This was then poured into a big pan, brought to the boil and kept boiling for ten minutes. It took an age to start boiling, and the floating carpet of dandelions made it difficult to tell when it was. I used the time productively to bottle my Blackcurrant Wine. The whole mix went back into the bucket over the juice from the citrus fruit. Claire dislikes the smell now permeating the house, but I think it pleasant.
I put in one litre of white grape juice, the yeast (Hock variety) and a teaspoon each of pectolase, tannin and yeast on Wednesday morning. I shall filter out the dandelions and put the liquid into a demijohn on Saturday.
I have given dandelion wine a four year break, in the hope that it will be better this time. And it had to be dandelion this year because I said it would be in Home Farmer Magazine. April is a difficult time for wine anyway because buying ingredients feels like cheating. So, towards noon on Sunday morning, 17th April, I put on sun cream, donned my Hat, and drove to Lawnswood Crags. I took a measuring jug with me to allow me to measure whilst I picked, rather than come home with either far too many or irritatingly too few flowers.
Getting six pints of flower-heads proved rapid work. An old man asked if I was making a potion, and a young girl with Downes Syndrome asked questions, but otherwise I was undisturbed.
Once home I put the dandelions in the bucket, picked three from our garden and also put in most from the posy of dandelions Angie and Phil brought with them last night. I rescued one ladybird and as many money spiders as I could and poured over seven pints of boiling water.
On Tuesday evening, 19th April, after a boozy lunch with Rodney and an afternoon of feeling unsteady and squishing 86 sawfly grubs, I added 3 lbs sugar and the thinly peeled rind of 2 lemons and one orange. This was then poured into a big pan, brought to the boil and kept boiling for ten minutes. It took an age to start boiling, and the floating carpet of dandelions made it difficult to tell when it was. I used the time productively to bottle my Blackcurrant Wine. The whole mix went back into the bucket over the juice from the citrus fruit. Claire dislikes the smell now permeating the house, but I think it pleasant.
I put in one litre of white grape juice, the yeast (Hock variety) and a teaspoon each of pectolase, tannin and yeast on Wednesday morning. I shall filter out the dandelions and put the liquid into a demijohn on Saturday.
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