Cherry Pie Moonshine Mk III

CHERRY PIE MOONSHINE MK III

Ingredients:
1 gallon Cherry Cider
1/2 gallon Tart Cherry Juice
1/2 gallon Real Cherry Juice
2 cups Granulated Sugar
2 cups Light Brown Sugar
5 cups Lime Juice
1000ml (1-1/4 bottles) 190-Proof Grain Alcohol (I use Everclear)

Preparations:
Combine all ingredients (except for the alcohol) in a large stock pot and bring to a boil.

Remove the pot from heat and let cool to room temperature. Remove the cloves, then add in the alcohol.

Immediately transfer to sterile mason jars (I use 9 1-quart jars). I also put one cinnamon stick in each jar.

The concoction is ready for consumption, warm or cold! However, I served this batch cold over ice with a sprig of mint.

If you can't find Tart Cherry Juice, you can substitute Real Cherry Juice. I found all three varieties of Cherry juice/cider at Trader Joes.

I estimate the final alcohol content to be about 40 proof.

More Moonshine Pie

Over the last couple months I created 3 new flavors of Pie!

General Preparations:

Combine all ingredients in a large stock pot, and bring to a boil. Stir occasionally.

Remove the pot from heat. At this point, you may let cool to room temperature before proceeding to the next steps, or continue on while its hot.

Remove the cloves and cinnamon sticks (if used) from combined liquid.

Pour 4oz of grain alcohol in a mason jar*. Add a cinnamon stick (if used). Fill jar with combined liquid.

The 'Pie' is ready for consumption! (or storage) I keep them in my beer fridge, but they will be just fine in a cool dark place. I estimate the final alcohol content to be about 40 proof.

*A full batch will use about 1-1/4 bottles (1000ml)

COFFEE ALMOND ROCA MOONSHINE

Ingredients:
1 gallon Cold Brew Coffee Concentrate (I use Trader Joe's brand)
1-750ml bottle Almond Roca syrup (I used Torani brand)
4 packets Spiced Apple mix (I use Alpine)
4 whole cloves
1 Tbs Vanilla Extract

Note: This recipe makes about half batch compared to my others.

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GINGER-LEMONGRASS PIE MOONSHINE

Ingredients:
2 gallons Apple Cider
3 Ginger Roots (peeled and sliced)
10-15 stalks Lemongrass (cut off bottom and peel off dried layers)
2 cup Granulated Sugar
2 cup Light Brown Sugar
1 Tbs Vanilla Extract

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CRANBERRY PIE MOONSHINE

Ingredients:
2 gallons Cranberry Juice
1-1/2 cup Granulated Sugar
1-1/2 cup Light Brown Sugar
4 packets Spiced Apple mix (I use Alpine)
9 whole Cinnamon Sticks
8 whole cloves
2 Tbs Vanilla Extract

Hope you like them!

Quick Pickled Pepers

This is one of my favorite things to make and always keep on hand!

QUICK PICKLED PEPPERS
Inspired by (http://projectsmall.blogspot.com/2011/01/quick-pickled-peppers.html)

Ingredients:
2 qt water
2 qt cider vinegar
4 Tbs agave
4 Tbs salt
4 bay leaves
4 Tbs coriander seeds
4 Tbs black peppercorns
15 Jalapeno Peppers
8 Serrano Peppers
3 Bell Peppers
2 Anaheim Peppers
2 Poblano Peppers
3 cloves garlic, peeled

I also like to add hard boiled eggs, baby onions, elephant garlic (instead of regular garlic), and cucumbers.

Preparations:
Wash the peppers (plus hard boiled eggs, baby onions, elephant garlic, and cucumbers), then take a sharp knife and stab them a few times so the brine can permeate. You can keep them whole or slice them. I say do both, that way you have more of a selection to choose from! Pack into mason jars.

In a non-reactive pot, combine all the other ingredients and simmer for 5-10 minutes. Pour over the peppers and allow to cool on the table. Once cool, move in the fridge. You can start eating them tomorrow, but honestly they taste way better in a week or month!

Salsa

Taken from interwebs without permission

I have refined a salsa recipe that has become popular with friends and family. I make it by feel, so each batch is a little different. But that doesn't stop 4 32-oz mason jars from disappearing in a flash!

Because I make this recipe "on the fly", it is hard to quantify some of the ingredients. Although some ingredients, like the peppers and tomatoes its easy to. I will indicate which ingredients are a guesstimate with an " * ".

ZORCON'S SALSA

4 Beefsteak Tomatoes
3 Bell Peppers (1ea red, orange, yellow)
1 Poblano Pepper
2 Anaheim Peppers
15 Jalapeno Peppers
8 Serrano Peppers
2 large Red Onions
2 bunches of Cilantro
4 cloves Elephant Garlic
1 can Re-fried Beans (salsa style)
1-tbs* Salt
1-tbs* Pepper
1-tbs* Smoked Paprika
1-tbs* Chili Powder
1-tbs* Ground Cumin
1/2-c* Lemon Juice
1/2-c* Rice Vinegar

Roast all the peppers, onions, and tomatoes.

Take the peppers, onions, tomatoes, and cilantro and dice, chop, or place in a food processor (your preference). I use a Ninja kitchen appliance. It is similar to a food processor and I blend all the ingredients down to a slurry. Place in a large mixing bowl

Add in all the remaining ingredients and mix thoroughly.

This batch will yield between 3-4 32-oz mason jars.

Quick Cobbler

Here is a super simple berry cobbler/crumble. I originally saw this recipe on Facebook. I tried it with alternate ingredients on-hand.

QUICK CRUMBLE

12oz Frozen Mixed Berries
7oz Blueberry Muffin Mix
1 can of Lemon-Lime Soda

Instructions
Place frozen fruit in a 9x13 baking dish. Add dry cake mix over the top. Pour soda slowly over cake mix. DO NOT stir the cake mix and the pop.

Bake 350 for 45-50 min.

A tasty treat in under 1 hour!!

Homemade Vinaigrette

I have been mixing my own vinaigrette for a few years and have slowly tweaked one particular recipe into a very flavorful and versatile concoction!

Taken from the internets
without permission

Typically, I make this (and most things in the kitchen) by feel without measuring. But the last time I made it I tried to be mindful of how much of each ingredient I added. Because I don't measure anything, I tend to make each batch a little different... adding something here or taking something out there.

Here is an approximate ingredient list:

• 2-1/2 cup Olive Oil
• 1-1/4 cup Rice Vinegar
• 20 dashes Hot Chili Sesame Oil
• 2 tsp Granulated Garlic
• 1 tsp Ground Pepper
• 2 tsp Paprika
• 2 tsp Mural of Flavor*
• 1/2 tsp Salt
• 1/2 tsp Cumin

*"Mural of Flavor" is a salt free seasoning mixture from Penzy's Spices. It contains: shallots, onion, garlic, thyme, rosemary, basil, coriander, lemon peel, citric acid, black pepper, chives, green peppercorns, dill weed, and orange peel.

I have also made variations with the addition of these ingredients: grape-seed oil, lemon juice, smoked paprika, chili powder, and onion powder.

In addition to the perfect salad dressing, it makes a great marinade and is perfect for a saute.

Moonshine Madness

OK, this has become a big thing at game nights and band practice! 

I recently made 2 new [half] batches of "moonshine", bringing my total offerings to 5 flavors. You can check out my previous posts on the subject, including recipes, here and here.

For one of the batches, the recipe is mostly unaltered, only swapping out blackberry juice for apple juice. However, the other batch is a bit different, and is a request by a friend--Chocolate Espresso. There is another request from fellow gamer and band mate that is uniquely strange and I will discuss that one if/when it comes to happen!!

BLACKBERRY MOONSHINE

Ingredients:
1 gallon Blackberry Juice
3/4 cup Granulated Sugar
3/4 cup Light Brown Sugar
2 packets Spiced Apple mix
4 whole Cinnamon Sticks
4 whole cloves
1 tsp Vanilla Extract
2 tbs Lemon Juice
500 ml (3/4 bottle) 190-Proof Grain Alcohol

Preparations:
Combine all ingredients (except for the alcohol) in a large stock pot and bring to a boil.

Remove the pot from heat and let cool to room temperature. Remove the cloves, then add in the alcohol.

Immediately transfer to sterile mason jars (I use 4 1-quart jars). I also put one cinnamon stick in each jar.

The concoction is ready for consumption, warm or cold! I store them in my beer fridge, but they will keep just fine in a cool dark place.

As with the previous batches, I estimate the final alcohol content to be about 40 proof.

CHOCOLATE ESPRESSO MOONSHINE

Ingredients:
1-1/4 gallon Freshly Brewed Espresso Coffee
2-1/4 tbs Unsweetened Cocoa
3 cups Chocolate Syrup
2 tbs Chocolate Extract
4 whole Cinnamon Sticks
4 whole Cloves
2 tbs Vanilla Extract
500 ml (3/4 bottle) 190-Proof Grain Alcohol

Preparations:
Combine all ingredients (except for the alcohol) in a large stock pot and bring to a boil.

Remove the pot from heat and let cool to room temperature. Remove the cloves, then add in the alcohol.

Immediately transfer to sterile mason jars (I use 4 1-quart jars). I also put one cinnamon stick in each jar.

The concoction is ready for consumption, warm or cold! I store them in my beer fridge, but they will keep just fine in a cool dark place.

As with the previous batches, I estimate the final alcohol content to be about 40 proof.

If anyone tries these out or has a suggestion for a future flavor, leave a comment below! Oh, I almost forgot... Any leftovers that don't fit in the jars should be consumed by the cook.

Brewing Soda - Cherry Vanilla Cola

I brewed my first batch of soda in over 3 years!

This is the second time I have done "CVC". Unfortunately last time, I did not have a dedicated "beer" fridge and the batch over carbonated. Not to the extent that it was spoiled, but it was a bit volatile when opening a bottle... Look Out!! I also changed up the recipe this time in two major ways. Firstly I used a cherry juice blend instead of pure cherry juice because the last batch was way too tart for my taste. I also used a red wine yeast instead of an ale yeast--You could really taste the "beer" notes!

Brewing soda is actually quite simple. In fact you don't even need any special equipment! At its simplest, you put flavored sugar water into a sterilized bottle, add a little yeast, cap it, wait 2 days and you have homemade soda. The "flavored sugar water" can be juice or water flavored with an extract. Typically, if using an extract, more sugar is needed. You can use any extract sold in a grocery store, but there are companies that make extracts specifically for brewing soda.

Here is my recipe for this go around: 

• 1 cup Water
• 4 tbs Brown Sugar
• 5" of Vanilla Bean
• 2 tbs Cola Extract
• 1 tsp Vanilla Extract
• 1 gallon Cherry Juice Blend (100% juice)
• 1/8 tsp Dry Wine Yeast

1. Put 2 cups of juice and the rest of the ingredients (except for the yeast) in a small pot and simmer for 15 minutes. Then take off heat and let sit covered for another 20.

2. Pour the remaining juice into a jug or bucket and add the pot of liquid.

3. Put the yeast into 1/4 cup lukewarm water and let sit for several minutes until the yeast is completely dissolved.

4. Pour the yeast mix into the juice mixture and thoroughly mix.

5. Bottle and then store in a cool dark place.

6. Test carbonation in about 2 days and again in 4. Refrigerate when carbonation is just right.

I have a bottle capper as part of my beer brewing supplies, so I bottle my soda in glass bottles. But you could reuse a large plastic soda bottle--Pour the final mixture into clean and sterile plastic soda bottle(s). Replace the cap and shake. Store at room temperature for 4-6 days. The firmness of the bottle will tell you the progress of carbonation.

If you are interested in brewing your own soda, I recommend the book "Homemade Root Beer, Soda &  Pop". 

Taken off the interwebs without permission

Cherry Pie Moonshine

I recently started making flavored "moonshine". I posted my previous recipes for Apple Pie and Caramel Apple Here. This one is very similar to the other recipes.

CHERRY PIE MOONSHINE

Ingredients:
2 gallons Cherry Cider
1-1/2 cup Granulated Sugar
1-1/2 cup Light Brown Sugar
4 packets Spiced Apple mix (I use Alpine)
9 whole Cinnamon Sticks
4 whole cloves
1 Tbs Vanilla Extract
1000ml (1-1/4 bottles) 190-Proof Grain Alcohol (I use Everclear)

Preparations:
Combine all ingredients (except for the alcohol) in a large stock pot and bring to a boil.

Remove the pot from heat and let cool to room temperature. Remove the cloves, then add in the alcohol.

Immediately transfer to sterile mason jars (I use 9 1-quart jars). I also put one cinnamon stick in each jar.

The concoction is ready for consumption, warm or cold! I store them in my beer fridge, but they will keep just fine in a cool dark place.

I estimate the final alcohol content to be about 40 proof.

Apple Pie Moonshine

You may have heard of this as it seems to becoming more popular around my area. I started making flavored "moonshine"!

This stuff in amazingly tasty! I can hardly make it fast enough. It is fairly inexpensive. One batch makes about 2-1/4 gallons (8.3 liters) and costs about $35.

APPLE PIE MOONSHINE

Ingredients:
1 gallon Apple Cider
1 gallon Apple Juice
1-½ cup Granulated Sugar
1-½ cup Light Brown Sugar
4 packets Spiced Apple mix (I use Alpine)
9 whole Cinnamon Sticks
4 whole cloves
1 Tbs Vanilla Extract
1000ml (1-1/4 bottles) 190-Proof Grain Alcohol (I use Everclear)

Preparations:
Combine all ingredients (except for the alcohol) in a large stock pot and bring to a boil.

Remove the pot from heat and let cool to room temperature. Remove the cloves, then add in the alcohol.

Immediately transfer to sterile mason jars (I use 9 1-quart jars). I also put one cinnamon stick in each jar.

The concoction is ready for consumption, warm or cold! I store them in my beer fridge, but they will keep just fine in a cool dark place.

I estimate the final alcohol content to be about 40 proof.

CARAMEL APPLE MOONSHINE

Ingredients:
1 gallon Apple Cider
1 gallon Apple Juice
1 cup Granulated Sugar
1 cup Light Brown Sugar
8 oz Caramel Syrup (I use Torani)
4 packets Spiced Apple mix (I use Alpine)
9 whole Cinnamon Sticks
4 whole cloves
1 Tbs Vanilla Extract
1000ml (1-1/4 bottles) 190-Proof Grain Alcohol (I use Everclear)

Preparations:

As above