|Wine and Food Handbook|
|by Conrad Tuor|
The "Wine and Food Handbook" is a valuable resource for those studying a broad range of vocational food and beverage courses.
1 - 10 of 44 for beet wine
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In a medium ... mixture thickens. Add beets, wine, butter and heat thoroughly. Remove from heat and let stand at least 30 minutes. Reheat just before serving.
Cut beets in chunks if ... and strain. Mix in sugar, then stir well. When cool, add yeast cake. Let ferment in bottles. Cork when fermenting is finished.
Wash and cut up beets; do not ... Spread yeast on toast. Place face down in wine. Let stand 2 weeks or longer. Pretty pink color; does not taste like beets
Boil beets in water until ... the jar. Let stand for 10 days, stirring occasionally. Strain twice, then bottle. Leave stand 2 weeks before corking tightly.
Put in 5 quarts water. Let boil down to 4 quarts. Strain and cool. Add 4 pounds sugar and 1/2 pound raisins. Spread 1 compressed yeast on toast. Let ...
Wash beets well. Grind beets ... Let stand 12 days in a warm place at room temperature, then strain and bottle. Ready to drink immediately after bottling.
Drain beets. Add onion, salt, sugar, oil, wine vinegar, seasoning salt and pepper. Marinate for 15 to 20 minutes, turning occasionally. Serves 2.
In a saucepan, cover beets by 1 inch ... plate. Arrange beet and avocado slices over lettuce. Just before serving, drizzle the dressing over the salads.
In dutch oven ... all ingredients except beets, bring to ... once a day for 4-5 days. Serve cold, store in refrigerator. Be careful-this mixture will stain.
Drain beet liquid from the ... Gradually stir in wine, vinegar and ... translucent. Add butter and beets. Can be reheated if necessary. Yield: 6 servings.
Result Page: 1
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