Recipes

Butter Biscuits

Ingredients

• 6 egg yolks lightly beaten
• 1 tbsp milk
• 2 cups all purpose flour
• 7/8 cups caster/granulated/plain sugar
• 7/8 cup lightly salted butter, at room temperature, cut into small pieces

Directions

1) Preheat Oven to 350 degrees Fahrenheit. Lightly butter a large heavy baking sheet. Mix 1 tbsp of egg yolks with milk to make a glaze and set aside.

2) Sift Flour into a large bowl and make a well in the center. Add the egg yolks, sugar, and butter. Use your fingers to work ingredients in well together.

3) Bring flour in from edges a little at a time working it with your fingertips to form a smooth and slightly sticky dough. Now the fun part: Kneed the heck out of the dough while rhythmically chanting! Really put those good energies into it, keeping in line with the purpose of the ritual you will be taking them to!

4) Flour counter/table. Pat dough out with palms to 1/4” thickness. Use a small glass to cut circles, or use a fancy cookie cutter! I prefer to use my Triple Moon cookie cutter. Place onto cookie sheet. With a butter knife, you can score designs into each cookie. Lastly, brush cookies lightly on tops with egg wash.

5) Bake on 350 degrees Fahrenheit for 12 minutes. Let pan cool on a rack or on stove.

Cherry Mead

Ingredients

• 14 lbs Raw Wildflower Honey
• 4 Gallons Spring Water
• 1/2 Gallon Cherry Juice
• 1 oz. Wine Yeast Nutrient
• 5 packets Lalvin D-47 yeast
• 2 oz Cherry wood

Ingredients for after 1st racking

• 2 oz Cherry wood (If it wasn't added at the start)
• 3 Cinnamon Sticks
• 5 Clove Buds
• Orange Zest of a single Orange (Do Large Peels, not fine zesting)

Directions

1) Combine in a pot and heat slowly the honey, cherry juice, water to around 96-102°F (39°C).

2) Remove from Heat.

3) Add yeast nutrient at around 96-102°F (39°C).

4) Pour into Carboy, and wait until the temperature has dropped to 86°F (30°C)

5) Hydrate the D-47 Yeast following the hydration instructions on the package.

6) Pitch/Add hydrated D-47 Yeast when temp is 86°F (30°C) or slightly lower.

7) You can add the cherry wood at this point or wait until you've racked it.

8) (Optional) Twice daily shake your bucket to knock CO2 out of solution and rouse the yeast back up until the gravity is around 1.032. Depending on your fermentation conditions, this can take anywhere from 5 to 20 days.

9) Allow to finish over likely 3 weeks and then rest on the yeast for at least another week.

10) Rack and degas. (This is the process of removing all the bubbles that stay in solution after fermentation.)

11) Add the Spices listed above (Cherry Wood if necessary, Cloves, Cinnamon Sticks, and Orange Zest) after 1st Racking.

12) Allow Yeast to ferment to completion (probably over 5 to 6 mote months).

13) Rack and bottle or keg whenever you feel it's ready.

Yule Log Cake

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Simple Bread Loaf

Ingredients

• 1.5 cups lukewarm water
• 2 tsp active-dry yeast
• 2.5 cups all-purpose flour
• 2 tsp salt

Directions

1) Mix all ingredients until folding, cover, and let proof for 1 hour (at least).

2) Pound down, then flour and shape loaf. You'll probably add about 1/2 cup extra flour during this.

3) Line a rectangular loaf plan with parchment paper, then put the loaf in. Let sit while preheating oven to 400 degrees Fahrenheit.

4) Bake bread for 25 minutes at 400 degrees Fahrenheit, then turn down temp and bake at 375 degrees Fahrenheit for 20 more minutes. Remove and let rest, then slice when cooled.

Acorn Squash and Sweet Potato Hash

Coming Soon