Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Tepache (Pineapple Beer)
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- #48227
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
1 large fresh pineapple
8 whole cloves
1 stick (2 inch size) cinnamon
4 cups brown sugar firmly packed
2 cups barley
directions
Grind up the pineapple, peel and all. Combine pineapple, peel and all. Place in large crock along with cloves, cinnamon and 3 quarts of water. Cover with cloth and allow to stand for 2 day.
Cook the barley in 1 quart of water until the grains burst. Add brown sugar, stir and add to pineapple mixture. Allow to stand another 2 days, allowing the mixture to completely ferment at room temperature.
Line a sieve with a damp linen or double layer of damp cheesecloth and strain the fermented mixture. If may be necessary to strain twice.
added by
ihatespam
nutrition data
153 calories, 0 grams fat, 37 grams carbohydrates, 2 grams protein per 1/2 cup. This recipe is low in sodium. This recipe is low in fat.
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