Monday, September 22, 2014

Family Cooking: Four Seasons Fruit Pizza

I don't know about you, but I'm busy. I always say that I'd much rather be busy than bored, but sometimes I wish I had time to put better food on the table. I think we all do. That's why I thought i'd share this fun, and actually healthy, recipe from Michelle's book, Clean Eating for Busy Families. Kids love it. Adults love it. And it's fast, healthy, and delicious. There's no downside to any of that.

Have kids and no time? Check out these other great family cookbooks: Get Your Family Eating Right, The Best Homemade Baby Food on the Planet, The Best Homemade Kids' Lunches on the Planet, Kids Cook French, Noodle Kids, and Baking with Kids.

Four Seasons Fruit Pizza
Excerpted from Clean Eating for Busy Families by Michelle Dudash


Kim was embarrassed to admit her son’s manners after he ate this and then licked the plate clean. Scarlet devours this for breakfast.


For crust:
Expeller-pressed canola oil spray
¼ cup (60 ml) expeller-pressed grapeseed or canola oil
1½ cups (300 g) granulated raw sugar (evaporated cane juice)
2 tablespoons (28 ml) low-fat milk
1 tablespoon (15 ml) vanilla extract
3 large eggs
1 cup (120 g) whole-wheat or white whole-wheat flour
1 cup (125 g) unbleached all-purpose flour, plus extra for dusting
1 tablespoon (14 g) baking powder
¼ teaspoon salt

For Filling:
1 (14-ounce, or 425 ml) can coconut milk (regular, not light), chilled until solid, not shaken
4 ounces (115 g) light cream cheese, slightly softened
2 tablespoons (26 g) granulated raw sugar (evaporated cane juice)

For topping:
6 cups (900 g) fruit*

Total Prep and Cook Time: 45 minutes • Yield: 28 servings, 1 square each

Per serving: 155 calories; 7 g total fat;
3 g saturated fat; 3 g Protein; 22 g carbohydrate;
2 g dietary fiber; 29 mg cholesterol.

Directions:
Preheat oven to 375°F (190°C, or gas mark 5). Coat medium sheet pan with canola oil spray and dust with flour.

To Make the Crust: in a medium bowl, whisk oil, sugar, milk, and vanilla and then beat in the eggs one at a time. Add flours, baking powder, and salt and stir just until combined. Do not overmix. Pour evenly into pan and spread with rubber spatula to completely cover the bottom of the pan. Bake until
golden, about 15 minutes. Cool completely and then loosen crust from bottom of pan with spatula. Quickly but carefully transfer the pizza to a platter and then decorate with filling and fruit.

To Make the Filling: using a fork, lift the solid portion of the coconut milk out of the can and place it in a chilled, medium-size bowl. Add cream cheese and beat with a hand mixer on high until mixture is smooth and soft peaks form, about 4 minutes. Beat in the sugar. Spread the filling onto the crust, leaving ¼ inch (6 mm) around the edges.

For the Topping: Arrange the fruit on top of the crust in a diagonal or concentric pattern. You can also cut into squares first and then decorate with fruit. Refrigerate until ready to serve, or up to 2 days.


Go Green
*You can vary the fruit based around the season.
» Spring and summer: whole blueberries, raspberries, and blackberries; sliced strawberries, mangos,
peaches, and nectarines; pitted cherries
» Fall: halved grapes; sliced pears and sweet apples dipped in diluted lemon juice (to prevent browning) and pineapple; pomegranate seeds
» Winter: sliced kiwi, dried figs, sweet oranges, bananas dipped in diluted lemon juice, and persimmons (ripened in a paper bag on the counter for 2 weeks until translucent and almost liquid)

--

Clean Eating for Busy Families

All moms know what a struggle it can be to get dinner on the table night after night—you want to prepare healthy meals for your family, but picky eaters, busy schedules, and way-too-long cooking times always seem to stand in your way.

Clean Eating for Busy Families takes the challenge out of putting delicious food on the family table on a nightly basis by providing you with a clear plan for dinner success. With streamlined weekly grocery lists, simple-yet-delicious recipes, and practical tips for healthy family eating, you’ll find it a cinch to trade in that uninspired takeout for wholesome meals that don’t just put your tummy to ease, but your mind too.

It’s Quick: From easy sautés and casseroles, to slow cooker meals, to pan-less grilling, all the recipes you’ll find inside list both mode and length of cooking time, so there’s no time wasted trying to figure out a time plan or what works best for your schedule. Plus, most recipes can be prepared in thirty minutes or less!

It’s Clean: The ever-growing “clean food” movement, which focuses on a healthy, whole foods-based approach to eating, lies at the foundation of this book, so you can be sure you’re feeding your family the very best. From wholesome ingredient lists to nutritional analysis on every recipe, you can feel confident that every meal you prepare is both nutrient-rich and calorie-conscious.

It’s Green: Featuring eco-friendly tips, along with information on how to go green while shopping and cooking, you’ll find it a cinch to keep your family and the planet happy. You’ll also find the peak season noted on every recipe, as well as substitutions for ingredients that are out of season, so you can adapt according to what works best for you.

And most importantly…it’s delicious! From Orange Peel Chicken & Broccoli Stir-fry with Brown Rice to Baja Fish Tacos with Pico de Gallo and Summer Berry Slump with Vanilla Greek Yogurt, you’ll enjoy night after night of delicious home cooking—without any of the hassle. Get started creating new and exciting dishes for your family today!
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Friday, September 19, 2014

Challah Bread

I'm the first to admit to you all that Challah is one of my all-time favorite breads. It's perfect for making French toast or just for eating as-is with a bit of butter. I've never tried to make my own challah before, mostly because I've always been a bit terrified of bread making. This recipe from Keith Cohen of Orwashers Bakery in NYC makes me feel a lot more confident about the entire experience. It doesn't look that hard, right? Let's try it out together.

And happy weekend! Hope you spend it enjoying some homemade challah French toast with your friends and family.

Challah Bread
Excerpted from Artisan Bread by Keith Cohen of Orwashers Bakery



This egg bread is light and slightly sweet, making it perfect for French toast, bread puddings, stuffing, or croutons. Go ahead and experiment with mix-ins as well. This recipe would also be great with the addition of some dried fruit or nuts (or both).

Makes 4 loaves.

Ingredients
2.77 lbs/1.26 kg bread flour
1.25 lbs/567 g water
.4 lb/181.4 g egg yolks
.2 lb/90.72 g vegetable shortening
.31 lb/140.6 g sugar
.05 lb/ 22.67 g salt
.03 lb/13.61 g instant yeast

Directions
Set up stand mixer with a dough hook. Place flour, water, egg yolks, shortening, sugar, and salt in mixing bowl. Mix on medium-low for 5 minutes. Mix on medium-high for 2 minutes. Add yeast. Mix on medium for an additional 6 minutes.

Dough temperature should be between 76°F and 78°F/24°C and 26°C. Dough should appear shiny and pull away from the mixing bowl. Do the dough test (see below).

Take dough out of mixing bowl and transfer to a lightly oiled airtight container. Let dough rest on countertop for approximately 3 hours. Dough should double in size. Roll dough out of container onto a lightly floured work surface (marble or butcher block is ideal). Cut dough with a scraper into 4 even squares/rectangles, approximately 1.25 lbs/567 g each.

Shape each into a braided loaf. This bread is traditionally braided—but if you are having a difficult time learning how to braid dough, the bread can be shaped as a loaf and baked in your bread pan. It will taste just as good!

Let dough rest 2 hours after shaping. Preheat oven to 400°F/205°C. Bake for 10 minutes. Change the oven temperature to 330°F/160°C and bake until golden brown, approximately an additional 30 minutes.

The Dough Test/How to Make a Perfect Braid





This braiding shaping technique will take a bit of practice to perfect. Don’t get discouraged if you are not happy with your first efforts!

After chunking into 4 even pieces, take 1 piece and divide into 3 even pieces. Then divide each piece in half again. You should be left with 6 even pieces from each of the original 4 large chunked pieces.

Take each of these 6 pieces and roll it out into a long rope, approximately 12 inches (30 cm) long.

Make sure each strand is the same width throughout. Pinch the top of the 6 strands together. Separate 3 strands to the left and 3 to the right. Move the innermost right strand straight up.

Take the left most strand and go over remaining 3 strands. Bring the top strand back down. Take the second inner right strand and bring over the strand you just brought down. Continue this process with the rightmost strand until you have reached the bottom of the loaf.

Pinch the ends of the strand together.

--

Orwashers Artisan Bread

In 2007, Keith Cohen purchased New York's Orwasher's Bakery, listed among the top ten bakeries in America. He launched a new line of artisan wine breads in 2009 under the brand name Oven Artisans. Cohen created his new breads with a wine grape starter in collaboration with Channing Daughters Vineyard in Long Island. The technique used dates all the way back to ancient Egypt, where bakers who were baking bread in the same facility as wine was being fermented discovered that the natural yeast in the air from the fermenting grapes would leaven the bread and give it special flavor. In 2010, Cohen premiered his beer bread--a chewy, dark-hued creation with a nutty, robust flavor that comes from the Otis Stout from Sixpoint Craft Ales that's mixed into the dough. Orwashers Artisan Bread features the techniques used as well as the recipes for Orwasher's most famous breads adapted specifically to facilitate home baking.

Thursday, September 18, 2014

Maple Spiced Sweet Potato Cupcakes with Vanilla Cream

It's officially fall here in New England. It may not be on my calendar, but there are pumpkins everywhere (including in my pumpkin coffee and pumpkin bagels). Since fall has crept in, I thought we should fully embrace it with this amazing maple spiced sweet potato cupcakes recipe from Heather's first book, Paleo Sweets and Treats. This recipe is also great for kids lunches or snack time, if you're looking for something new.

Maple Spiced Sweet Potato Cupcakes with Vanilla Cream
Excerpted from Paleo Sweets and Treats by Heather Connell



I adore sweet potatoes, especially in the fall. They bring a natural sweetness to any dish in an instant. An interesting fact on these beta-carotene–packed gems: sweet potatoes are not potatoes; they don’t even come from the same plant family! They are, in fact, roots, compared to regular potatoes, which are tubers. Not in the mood for a cupcake? These can quickly be enjoyed as a morning muffin, minus the vanilla cream.

For cupcakes:
7 Medjool dates, pitted
¾ cup (184 g) cooked sweet potato mash (about 1 small sweet potato)
5 eggs, at room temperature
⅓ cup (73 g) extra-virgin unrefined coconut oil, melted
2 tablespoons (30 ml) canned coconut milk
2 teaspoons (10 ml) maple syrup
1 teaspoon (5 ml) vanilla extract
½ cup (60 g) coconut flour
1 tablespoon (7 g) ground cinnamon
½ teaspoon ground ginger
½ teaspoon baking soda
½ teaspoon sea salt

For vanilla cream:
1 cup (135 g) raw cashews, soaked in water at room temperature for 3 hours, water discarded
½ cup (120 ml) canned coconut milk
2 Medjool dates, pitted
1 tablespoon (15 ml) maple syrup
1 vanilla bean, split lengthwise, seeds scraped, and pod discarded

For topping:
½ cup (55 g) chopped pecans, toasted (optional)

Preheat the oven to 350°F (180°C, or gas mark 4) and line two 12-cup muffin pans with paper liners. Set aside.

To make the cupcakes: In the bowl of a food processor, add the dates, sweet potato mash, eggs, coconut oil, coconut milk, maple syrup, and vanilla extract and process until smooth and the dates are
completely broken up. In a small bowl, whisk together the coconut flour, cinnamon, ginger,
baking soda, and salt. Add the dry ingredients to the wet ingredients, process until fully incorporated.

Remove the blade from the bowl. Using an ice cream scoop, scoop batter evenly into the prepared muffin pans.

Bake for 30 to 40 minutes, or until a toothpick inserted in the middle of one comes out clean. Cool for 10 minutes before transferring to a wire rack to cool completely.

To make the Vanilla Cream: In the bowl of a food processor, combine the cashews, coconut milk, dates, maple syrup, and vanilla seeds and process until smooth. Refrigerator for 30 to 60 minutes, allowing to chill and thicken slightly.

Spread the cream on the cupcakes and top with toasted pecans, if using.

Cupcakes can be stored in an airtight container for up to 3 days in the refrigerator.

Makes 24 cupcakes

--

Paleo Sweets and Treats


The Paleo diet has swept the nation as a huge nutritional and lifestyle trend that many have embraced. The question is what is the modern dessert lover to do when traditional baking ingredients such as flours, grains, dairy, and sugar are off the table? Never fear--you can have your cake and your Paleo lifestyle too! Written by Heather Connell, author of the popular blog, Multiply Delicious, Paleo Sweets and Treats shows you how to bake delicious treats using fresh, seasonal produce, natural sweeteners, and nutritionally dense, grain-free flours. You won't miss out on anything with treats such as: Dark Chocolate Pot de Crème with Roasted Cherries, Sweet Potato Tarts, Orange Pomegranate Cupcakes, and Mango Coconut Sherbert. This paleo diet dessert cookbook gives you easy-to-make indulgent treats to let you stay the Paleo course. This collection of seasonally-focused recipes gives you Paleo-friendly options for any dessert craving.

Wednesday, September 17, 2014

Cornbread Panzanella with Mozzarella Pearls

There's an amazing cheese shop down the street from my house called Wolf Meadow Farms. It's literally the best thing that ever happened to our neighborhood (IMHO, anyhow). I went in last night and bought some fresh mozzarella from them and it was as fabulous as you can imagine. Although we ate much of the ball just on crackers (a girl's gotta snack, right?) we did save enough to try out Lisa's amazing panzanella recipe below. Because, look at it. It looks amazing.

Whether you're blessed enough to have a local cheese shop nearby, or know how to make your own mozzarella (it's not that hard, actually), you should definitely give this gluten-free recipe a try. It's really quite heavenly.

Cornbread Panzanella with Mozzarella Pearls
Excerpted from Healthier Gluten-Free by Lisa Howard



Nut-Free, Soy-Free, Vegetarian

Mozzarella pearls are tiny balls of mozzarella. They’re bite-size, luscious, and flat-out adorable, plus their creaminess contrasts deliciously with other key ingredients of this dish: juicy sweet-tart tomatoes, savory olives, and aromatic basil.

For the cornbread:
2 tablespoons (28 g) butter
¾ cup (95 g) corn flour* (not cornstarch)
½ cup (84 g) stone-ground cornmeal (not degerminated)
1 teaspoon baking powder
1 teaspoon sea salt
4 eggs
¾ cup (175 ml) whole milk

For the panzanella:
¼ red onion, thinly sliced
2 or 3 large tomatoes, chopped
Handful of fresh basil leaves, chiffonade (see Recipe Note, below)
8 ounces or more (225 g) mozzarella pearls
12 to 16 pitted green Niçoise olives, chopped, optional
2 tablespoons (28 ml) extra-virgin olive oil
1 tablespoon (15 ml) balsamic vinegar

To make the cornbread: Preheat the oven to 375ºF (190°C, or gas mark 5). Place the butter in a glass 8 x 8-inch (20 x 20 cm) pan and pop it into the oven just long enough to melt the butter.

In a medium bowl, whisk together the corn flour, cornmeal, baking powder, and salt. In a small bowl, whisk together the eggs and milk. Pour the wet ingredients into the dry and whisk until smooth. Pour into the buttered pan and bake for 30 minutes, or until the edges and bottom are golden brown and are pulling away from the pan. Let cool for at least 10 minutes before cutting into the cornbread.

To make the panzanella: Rinse the onion slices under cold running water, then place in a bowl of cold water to soak for at least 15 minutes. Drain well. Cut about half of the cornbread into bite-size cubes. Place in a large bowl with the onion, tomatoes, basil, mozzarella pearls, and olives. Gently toss with wooden spoons. Drizzle on the oil and vinegar and gently toss again to combine. Serve immediately. Because this salad contains fresh basil and is dressed, it should be eaten promptly.

Leftover undressed cornbread can be refrigerated for up to 5 days.

Yield: 4 servings, plus extra cornbread

Recipe Note
To chiffonade the basil leaves, rinse them and pat them dry, then roll into tight tubes. Use a very sharp knife to thinly slice the tubes—they’ll unroll into thin ribbons.

--

Healthier Gluten-Free All-Natural, Whole-Grain Recipes Made with Healthy Ingredients and Zero Fillers

Despite what many people might think, a gluten-free diet can be just as unhealthy as the standard American diet (also known as SAD). This is due to the fact that most store-bought gluten-free items--as well as many recipes in gluten-free cookbooks--include refined sugar, starches, fillers, and other nutrient-dead foods. You're likely familiar with some of these ingredients already: White rice, flour, potato-starch, Xantham gum, corn-starch, tapioca flour, Guar gum. Healthier Gluten-Free is a unique cookbook that educates the reader on how to cook without nutritionally deficient ingredients like xanathan gum and starchy flours and instead prepare recipes and meals that focus on flavorful, health-full, naturally gluten-free ingredients, such as: Healthy whole grains (brown rice, quinoa, buckwheat, etc.--all of which are gluten-free)
Healthy flours (almond flour, coconut flour, millet flour)
Healthy fats and binding agents (coconut oil, nut butters, eggs, avocado)
Healthy sweeteners (maple syrup, molasses, honey)
An abundance of produce and lean meats

It's clean eating, gluten-free style.

Tuesday, September 16, 2014

French Toast Casserole

Whether you're dairy-free, going dairy-free, or just are looking for a great, easy recipe, today's post is for you. I mean, who doesn't love a good, delicious breakfast idea? Especially one you can make the night before. This French Toast Casserole is perfect for the upcoming holiday season, entertaining overnight guests, and just wowing your family with how amazing you are. Get ready to brunch it up.

French Toast Casserole
Excerpted from The Dairy-Free Kitchen by Ashley Adams


Challah, a traditional Jewish egg bread, is almost always dairy free. Thick and rich, it’s perfect for dishes like this French toast casserole. Because this casserole rests overnight, it is a breeze for weekend brunches—just prepare it the night before, and then top it with the crumble and pop it in the oven the following morning.

Yield: 6 –8 servings

For the Casserole:

1 large loaf challah (about 14–16 ounces [397–454 g]), sliced into 1-inch (2.5 cm)-thick slices
9 large organic eggs
11/2 cups (355 ml) full-fat coconut milk
11/2 cups (355 ml) plain unsweetened almond milk
2 tablespoons (30 g) organic cane sugar (optional)
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1⁄8 teaspoon salt

For the Maple Topping:

1/2 cup (120 ml) coconut oil, at room temperature
1/4 cup (60 g) packed brown sugar
1/4 cup (60 ml) pure maple syrup, plus more for serving
1/2 cup (55 g) finely chopped pecans

Prepare the casserole. Grease a 9 x 13-inch (23 x 33 cm) casserole dish with coconut oil. Overlap the bread slices in the dish in one uneven layer. Whisk the eggs slightly in a large bowl. Add the coconut milk, almond milk, sugar, vanilla extract, cinnamon, and salt, and whisk until well combined. Pour the egg mixture evenly over the bread. Cover the dish with plastic wrap and place in the refrigerator overnight.

Bake the casserole and make the topping. Preheat the oven to 350°F (180°C, or gas mark 4). In a small bowl, combine the coconut oil, brown sugar, maple syrup, and pecans. Remove the casserole from the refrigerator and spread the topping evenly over the bread slices. Bake until the casserole is puffed up and golden brown, 35–45 minutes. Serve immediately with maple syrup.

--

The Dairy-Free Kitchen

While 4% of the population suffers from diagnosed lactose intolerance, it is estimated that a staggering 50 million Americans suffer from some degree of dairy intolerance/allergy. Moreover, recent research has linked milk protein (casein) to cancer and autoimmune illnesses and found evidence that our bodies quit making the enzymes necessary to digest milk as we age--thus setting up those who consume a dairy-rich diet for IBS, allergies and other autoimmune and digestive difficulties. Dairy has become the "new gluten"--something that people are realizing needs to be minimized in our diet whether they have a formally diagnosed allergy or not. The Dairy-Free Kitchen contains 100 delicious recipes for the foods you love without the dairy. It also provides you with a wealth of information on weeding out hidden dairy in everyday foods and getting adequate levels of calcium and minerals from a dairy-free diet. Going dairy-free isn't as complicated as you think. You can do it! The Dairy-Free Kitchen will help.

Monday, September 15, 2014

Ham, Jalapeño, and Cheddar Hushpuppies

It's COLD here this morning, so I'm dreaming of warm hushpuppies, a good book, and a fireplace. Okay, maybe it's a bit too warm yet for a fireplace, but definitely the hushpuppies. This recipe from Kamal Grant's book, Homemade Doughnuts, is one of my all-time favorites. Easy to make and always delicious. Hope you enjoy!

Ham, Jalapeño, and Cheddar Hushpuppies
Excerpted from Homemade Doughnuts by Kamal Grant



Being from the South, I see hushpuppies on restaurant menus all around town. If you are unfamiliar with hushpuppies, they are essentially cornbread doughnut holes.


Ingredients
1/2 cup (60 g) all-purpose flour
1/2 cup (70 g) yellow cornmeal
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon freshly ground pepper
1 large egg
1/2 cup (120 ml) buttermilk
1/4 cup (33 g) frozen corn kernels
1/4 cup (40 g) minced onion
1 jalapeño chile, minced (ribs and seeds removed for less heat, if desired)
1/2 cup (75 g) diced ham
1/4 cup (30 g) shredded cheddar cheese
2 cups (470 ml) vegetable oil


Instructions
Combine the flour, cornmeal, salt, baking soda, and pepper in a bowl. In another bowl, stir together the egg and buttermilk; add to the dry ingredients, stirring just until moistened.

Stir in the corn, onion, jalapeño, ham, and cheddar.

Pour the oil into an electric fryer or deep saucepan and heat to 375°F (190°C). Drop the batter by the tablespoon (15 g) into the oil, and fry for 3 minutes on each side, or until golden.

Drain on paper towels and serve immediately.

Yield: Makes 24 hushpuppies

--

Homemade Doughnuts Techniques and Recipes for Making Sublime Doughnuts in Your Home Kitchen

There’s nothing more satisfying than a doughnut. But no need to limit yourself to the bakery counter! With Homemade Doughnuts, Sublime Doughnuts chef Kamal Grant shows you how to make creative, delicious doughnuts in your home kitchen.

Inside you’ll find:
  • The doughnut-making techniques you’ll need to master: rolling the dough, cutting, hand shaping, frying, and more 
  • Basic dough formulas for yeast doughnuts, cake doughnuts, fritters, biscuit-style doughnuts, and pie crusts to fry 
  • Mouth-watering glazes, including Honey Glaze, Peanut Butter Glaze, and Lemon-Thyme Glaze 
  • Delicious icings, including Salted Chocolate, Pistachio, Pink Lemonade, and Bourbon 
  • Inspired fillings, including Apple Butter, Blueberry, Coffee Custard, and Lemon Curd 
  • Accoutrements to put your doughnuts over the top: Almonds, Balsamic Vinegar Reduction, Candied Bacon, and more

Doughnuts aren’t just for special occasions, boardwalks, or carnivals: they’re for everyone! Doughnuts have been inspiring and influencing cultures, regions, and religions around the world for centuries. And although the vision of the doughnut has evolved and been “fancified” by cart owners and Top Chefs alike, one thing reigns true: everyone loves a good doughnut. With step-by-step tutorials, Homemade Doughnuts will show you the basics of doughnut making, baking techniques, and practical problem-solving tactics for creating bakery-like doughnuts at home. From the classic to modern food art, this book provides the lessons for creating a gamut of deliciousness.

Friday, September 12, 2014

Homemade Ginger Ale and the Mother Earth News Fair

Happy Friday! You made it through the week. Just a few more hours and you'll be safely into the weekend and ready to... make your own soda! Or perhaps you're at the Mother Earth News Fair this weekend in gorgeous Seven Springs, PA. If so, please swing by booth 3010 and visit us. We'll be selling books all weekend long AND handing out samples of a special soda Jeremy created just for the event. You need to try it. It's that good. In fact, if you're NOT at the event, you should get into the car and drive on out to see us right now. YOLO, right? I can't believe I just said that.

Homemade Ginger Ale
Excerpted from Making Soda at Home by Jeremy Butler



Ginger ale is named as such because it shares its roots (no pun intended) with beer making. A ginger ale is typically more citrusy and not as spicy as a ginger beer, though this recipe can easily be adjusted according to taste by varying the amount of ginger. Fresh ginger or ginger paste (found in the produce aisle, near the herbs) works equally well, though ginger pastes can sometimes have preservatives that make fermentation difficult or impossible. For a spicier ginger kick, leave a small chunk of diced ginger in the bottom of the bottle.

Syrup + Seltzer

1/2 tablespoon ginger paste
5 fluid ounces (150 ml) fresh lemon juice or the juice and zest of 2 lemons
1 cup (235 ml) water
2 cups (400 g) sugar

(syrup for 1 gallon [3.8 L] finished soda; use 2 to 3 tablespoons [28 to 45 ml] per 8 ounces [235 ml] carbonated water, or to taste)

Straight Carbonation

Thumb-size piece fresh ginger or 1/2 tablespoon ginger paste
5 fluid ounces (150 ml) fresh lemon juice or the juice and zest of 2 lemons
14 1/2 cups (3.4 L) water
2 cups (400 g) sugar

Fermentation

Thumb-size piece fresh ginger, sliced or grated
5 fluid ounces (150 ml) fresh lemon juice or the juice and zest of 2 lemons
14 cups (3.3 L) water
2 1/4 cups (450 g) sugar
1/8 teaspoon Champagne yeast
0.5 g yeast nutrient

In a saucepan, combine the ginger, zest (if using), and water. For the syrup and seltzer method, use 1 cup (235 ml) water; otherwise, use as much water as is practical to strain. Bring to a boil and then remove from the heat and let steep for 10 to 15 minutes. Strain out the ginger and return the water to the saucepan. add the sugar and 1 tablespoon (15 ml) of the lemon juice and bring to a boil over medium-high heat. Let boil for about 5 minutes. remove the syrup from the heat and add the rest of the juice.

For the syrup and seltzer method, chill the syrup and add to carbonated water.

For straight carbonation or fermentation, add the rest of the water to the syrup.

For straight carbonation, chill the mixture before adding it to the keg or carbonator of your choice.

For fermentation hydrate the yeast in ¼ cup (60 ml) or less of warm water. Add the hydrated yeast to the mixture after it has cooled to 10 to 15°F (5.5 to 8°c) above room temperature. stir in the yeast nutrient. Mix well and then bottle.

Yield: 1 Gallon (3.8 L )

--

Making Soda at Home

An icy cold, carbonated beverage is just the pick-me-up you need when the day really starts to wear you down. So, wouldn't it be even more rewarding and fulfilling if you could make your own from scratch? Crafting a great carbonated beverage is easy! This informative guide to making soda at home is perfect for anyone looking to create delicious artisan drinks with or without a soda machine. Jeremy Butler breaks down the science of carbonation so you can discover recipes that are easily adapted for each of the three methods for carbonation. He even shows you how to make a soda bar, complete with kegerator, in your own home! Offering resources like homebrew forums, shopping guides, and industrial suppliers, all the information you need to make your own soda is right here. Once you master the bubbles, it's time to add the syrups. Making Soda at Home offers over 35 natural and healthy recipes to flavor your fizz. It even provides insider tips on creating your own recipes. Try refreshing coconut-lime or peach sodas on a hot summer day. Tonics like root beer, sassafras, sarsaparilla and ginger ale are delicious with a bowl of popcorn and a movie. Brew expert clones of your favorite dews, peppers, pops, and colas with ease. There's even a recipe for butter beer! Perfect for any do-it-yourself foodie, Making Soda at Home will have you drinking natural homemade soda in no time.