Honey, Food, drinks ….

  • Blueberry Buckle
    Blueberry Buckle Crumb topping Stir together ½ c sugar 1/3 с flour ½ tsp cinnamon 1/2 stick (1/4 cup) butter – melted Stir together to make crumble, save for later Cake ¾ sugar 1/4 c oil 1 egg ½ c milk Stir together 2 c flour 2 tsp baking pour 1/4 tsp salt Mix all together add 1+ Cups fruit Spread in 9×13 pan Add topping evenly Bake in 350º oven for 30 mins 

  • Limoncello
    We used this website as a guide: limoncelloquest.com/limoncello-articles/how-to-make-limoncello/ LOTS of details here… not sure we were that scientific about it. For what we made, I think it was this: Zest of somewhere between 10-15 lemons – about 1 cup.* Meyer lemons are recommended. Make sure not to get the white pith. You really only want the skin. We used a microplane zester. 1L <x-apple-data-detectors://embedded-result/407> bottle of Vodka (we used Skyy that had been sitting in the freezer with a little already used, so it wasn’t a full liter), Stuff the zest into the vodka bottle (or put it all in a slightly larger bottle since it might not all fit) and let sit for at least 45 days (I think we forgot ours for more like 2 months) After 45+ days, make the simple syrup and add to the infused vodka: Simple Syrup: 3.5 cups <x-apple-data-detectors://embedded-result/808> white sugar 5 cups <x-apple-data-detectors://embedded-result/829> water heat and stir until combined Transfer to a larger (1 gallon <x-apple-data-detectors://embedded-result/894>) jar/jug (we used one of those jugs that apple cider comes in) Combine vodka with zest and simple syrup Let rest another 45 days at least (I think we forgot it longer again, and they say the longer it sits, the more mellow it gets). After another 45+ days, filter the infusion: Straining is best done with a coffee filter in a funnel to get it really clear. We only strained once, but the website has a much more complex program. Ours seemed perfectly clear on the first filter. Transfer into smaller bottles. Good idea to save that original vodka bottle for at least part of it unless you have gift bottles planned. You’ll need a bigger bottle/more than what you started with. It’s a good idea to sterilize the bottles before you use them. Drink and enjoy! * After you’re done zesting the lemons, juice them and save the juice! Make some simple syrup, and with a splash of lemon juice, a splash of simple syrup and some spritzer water you have fresh lemonade! A friend of mine put some lavender buds in her simple syrup while it was cooking, then strained them out and made lavender lemonade. Really nice!
  • Fig and citrus marmalade
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  • Austrian Pretzel Recipe | Daily Driver

    First test from recipe at  https://dailydriver.com/austrian-pretzel-recipe/

    optional changes recommendations from original recipe in italic

    Ingredients:

    500g all-purpose flour or bread flour for better texture and taste
    250g cold water, add 10-15% if using bread flour
    5g dried instant yeast
    15g honey or granulated sugar
    10g sea salt
    30g cold butter
    Mix all ingredients by hand for 10 minutes. Or mix with machine for about 5 min. Due to strength of dough a strong mixer is required. standard mixer may overheat or even break. Place dough in a bowl and cover to prevent from drying out. Let dough rest for 15 minutes.

    Divide dough into 7 pieces (about 115g each) and round. Cover with a damp kitchen towel and let dough balls rest for 10 minutes.

    Pre-shape dough balls about 5inches long. Cover with a damp kitchen towel and let rest for 5 minutes.

    Shape pretzel. Transfer shaped pretzels onto baking tray lined with parchment paper. Place uncovered in fridge for about 2 hours.

    Remove from fridge and dip in pretzel solution (see below) or brush with egg wash. Add any desired topping. Bake for about 15-20 minutes at 430 °F.

    Enjoy!

    Pretzel Solution

    30g sodium hydroxide, 10g is enough when using a a small bowl and bezel size is not too big
    1000g cold water, reduce water if using less sodium
    Weigh 30g Sodium Hydroxide in plastic or glass container. Prepare 1000g cold tap water in plastic bowl. Using a whisk, stir the Sodium Hydroxide slowly into the water. Keep stirring until the Sodium H. is dissolved; water will become warm due to a chemical reaction. While wearing gloves and protective glasses, dip unbaked pretzels into solution. Not recommended for children under 15 years of age.

    Other recipe versions with small variations.
    https://www.innungsbaecker.de/rezept-brezel-in-vier-schritten-zur-perfekten-brezel

  • Gingersnaps