Glühmost

So, I thought I had this posted somewhere on here, but I guess I was wrong. Anyways, this recipe was requested by one of my co-workers. She’s pretty awesome.  This recipe is for Glühmost. Since it is getting cold this seems like a good time to want this recipe. For those who don’t know what  Glühmost is, it’s a form of apple cider. This recipe calls for wine, if you don’t like wine you can substitute it for more apple cider. However, for the sake of being the good Prussian that I am, I will include the wine in the recipe.

Ingredients

·         4 cups of a dry white wine

·         4 cups of apple cider

·         1/8 of a teaspoon of  ground cinnamon, or three sticks broke in half

·         1 pinch of ground cloves

·         1 pinch of cardamom, this can be substituted for nutmeg

·         Honey

Directions

·         In a saucepan, combine the wine, apple cider, cinnamon, cloves, and cardamom

·         Bring to a simmer over medium heat, do not allow it to boil

·         Add the honey and stir until well mixed

·         Serve hot

There you have it. It’s that simple. Hope you enjoy!

Mattar Paneer

As promised in my regular blog. I am posting my favorite Indian recipe. My friend Radha taught me how to make this when I visited her.  It is quite tasty. It is easy to make, but make sure you do not burn the vegetables. Then it tastes kinda funky and not so good. Also, the cheese that one makes with the goat milk can be used in other recipes or by itself. Sometimes I eat it with coconut flakes in it. It is kinda like cottage cheese. Actually, that is basically what it is. Just like Tofu is nothing more than curdled soy milk. Mmmm...doesn't that make you want to go out and eat tofu dogs. Actually, I like tofu. Not so much cottage cheese from cow milk.

Ingredients

• 1 gallon of goat milk

• 1 lemon, juiced

• 2 teaspoons of olive oil

• 1 tablespoon cumin seeds

• 1 diced onion
• 1 diced bell pepper
• 1/2 cup of canned chickpeas

• 1/2 cup of peas

• 1/2 teaspoon garam masala

• 1/2 teaspoon ground turmeric

• 1/2 teaspoon chili powder

• 1/4 cup fresh cilantro, chopped

Directions

• In a saucepan, bring the milk to a boil
• Stir lemon juice
• Cook for 15 minutes while stirring until curds have formed
• Separate chees from the remaining liquid, using a cloth makes it easier to do this
• Heat the oil in a skillet over medium heat
• While stirring constently, cook the cumin seeds and onion until golden brown
• Mix in the pepper, chickpeas, and peas
• Season with garam masala, turmeric, and chili powder
• Continue to cook for 10 minutes or until vegetables are tender
• Mix in the cheese and reduce heat to low
• Cook for another 10 minutes
• Remove from heat and sprinkle with cilantro