4 string Cheeses (or 4 oz. of mixed cheeses, like I did!)
40 mixed Nuts (optional)
4 Mandarin oranges
20 Grape Tomatoes
20 Baby Carrots
2 celery stalks, cut into 1/2-inch sticks
2 Bell Peppers, cut into 1/2-inch sticks (optional)
24 Cucumber slices (optional)
PB&J the sandwich thins, then slice in half. Cut the carrots / celery to bite size. Add the rest of the ingredients.
Please ignore the actual Starbucks fruit & nut packs in the photos, I just saved them since forever and wanted to use them up. ^_^ I tried the cucumber slices previously but they would retain so much moisture and get everything soggy. Same problem with hummus without having a cupcake paper or something to hold its viscous mass.
Costs: 3 lbs. Mandarins $5.99 Oaxaca cheese $4.99 Queso de Papa $1.99 Arnold Sandwich Thins $4.29 Grape Tomatoes $2.50 Carrots and Celery, sliced $2.21
Stick the cloves into the orange. Put all ingredients in a pot and bring it close to boil. DO NOT BOIL.
For additional taste cut 2 oranges in to bite size pieces and add to the wine.
Remove clove, cinnamon stick before serving it into lightly pre-warmed glasses.
Decorate glasses with a slice of orange.
Enjoy and drink responsibly.
Four years in Germany means certain traditions you miss that they just do better. Weihnachts is one, Fastnacht is another. NYC tries to have a Weihnachtsmarkt that recollects the experience, but it’s only a pale shadow reminiscent of it. “Gluhwein” translates to “glow wine”, as I understand it. The three main types of drink I would have in Konstanz:
“Glühwein is usually prepared from red wine, heated and spiced with cinnamon sticks, cloves, star anise, citrus, sugar and at times vanilla pods. For children, the non-alcoholic Kinderpunsch is offered on Christmas markets, which is a Punch with similar spices. Another popular variant of Glühwein in Germany is the Feuerzangenbowle. It shares the same recipe, but for this drink a rum-soaked sugarloaf is set on fire and allowed to drip into the wine.” (Wiki)
Ingredients to brew Kombucha:
4 cups of filtered water, then 8 cups of cool filtered water
6 bags of black tea (6 grams of loose tea)
1 cup of sugar
2 cups of “starter tea” from last kombucha brew (if you have it)
1 active Kombucha SCOBY
Stock pot to sterilize bottles
1 gallon glass jar
organic cotton cloth / bag
six swing-top bottles w/ caps – 16.9oz, Amber Glass
glass measuring cup
Boil four cups of water.
Add the cup of sugar and dissolve it in a glass receptacle.
Steep the tea bags in the sugar water for 5-7 minutes.
Measure out the eight cups of cool water into your gallon glass jar (emptied and cleaned and rinsed).
Add the four cups of tea to the gallon jar.
If you have two cups of “starter tea” from the last kombucha brew, add it to the gallon jar.
Once the gallon jar is room temperature-cool, slip your scoby into the gallon jar.
Cover the jar with an organic cotton cloth, secure with twine / rubber bands, and set aside in a warm place out of direct sunlight. Ferment for 7 to 10 days.
After seven days, taste the kombucha daily until the sweet-tart flavor is balanced to your preference.
Ingredients to bottle brewed Kombucha:
orange, ginger, lemon, lime, berries, mint, etc.
Directions for second fermentation/bottling:
Prepare fresh tea (as directed above) for your next batch.
Take out the scoby with cleaned hands (rinsed well). Remove the bottom (momma) scoby layer to give away to a friend or toss or save for back-up. Set aside the top (baby) scoby carefully for your next batch in a glass receptacle.
Set aside two cups of this kombucha homebrew as “starter tea” for your next batch.
Pour the fermented kombucha into your sterilized (5 minutes boiled) bottles.
Add sliced flavorings (see above) to bottles — experiment! Leave 1.5 cm. head space in the bottle before capping.
Prep your next batch: clean the gallon jar after emptied. Combine the 4 cups tea, 8 cups cool water, 1 cup sugar, and 2 cups of “starter tea” in the gallon jar. Slip (newest) scoby carefully into jar.
Store these bottles at room temperature out of direct sunlight for 2-4 days, and pop the cap open each day to release excess carbonation.
Refrigerate to stop fermentation. Drink within a month.
I picked up a scoby from a kombucha-brewing friend (Amber) and used regular Lipton tea bags and white sugar (my grandma saves them from her senior community center in Queens). Avoid any teas that contain oils, like earl grey or flavored teas. Avoid touching metal, especially aluminum. Peel off the bottom (oldest) layer every few batches. Can’t wait to try a berries and mint combination, as recommended by a friend!