Halfdan’s Viking Mead Recipe


“Ale has too often been praised by poets.
The longer you drink, the less sense your mind makes of things.”

–Ancient Viking Hávamál Proverb

       Halfdan’s Viking Mead Recipe   

  Mead (Honey Wine) – 5 gallon recipe

 8-10 lbs pure raw honey (for light, delicate Mead) (or)
 12-13 " " " " (for medium sweet Mead) 
(or) 15-16 "" " " (for very sweet or alcoholic Mead)
 4-5 gallons purified spring water (not distilled)
 3 tsp. yeast nutrient (or 5 tablets)
 1 tsp. acid blend (combination malic/citric acid) 
5-7 oz. sliced fresh gingerroot (1 finger's length)
 1/4 tsp. fresh rosemary (optional, as desired) 
5-6 whole cloves (optional, asdesired) 
1-2 vanilla beans (optional, as desired)
 cinnamon/nutmeg (optional, as desired) 
lime/orange peels (optional, as desired) 
crushed fruit (peaches, strawberries, grapes, etc.) 
1 tsp. Irish Moss(to clarify Mead)
 1/2 tsp. clear gelatin (to clarify Mead) 
1 spotted newt's tail (optional, asdesired :) 
1 packet yeast (champagne or ale yeast) 

Heat spring water 10-15 minutes till boiling. Stir in honey, yeast nutrients, acid blend, and spices (rosemary, ginger, vanilla, cinnamon, nutmeg, cloves, lemon peel). Boil for another 10-15 minutes, (overcooking removes too much honey flavor), skimming off foam as needed (2 to 3 times during last 15 minutes). After 15 minutes, add Irish Moss or clear gelatin to clarify. After last skimming, turn off heat, add crushed fruit, and let steep 15-30 minutes while allowing mead to cool and clarify. After mead begins to clear, strain off fruit with hand skimmer and pour mead through strainer funnel into 5 gallon glass carboy jug.

Let cool to room temperature about 24 hours. After 24 hours, warm up 1 cup of mead in microwave, stir in 1 packet “Red Star” Champagne, Montrechet, or Epernet yeast (or Ale yeast in order to make mead ale), and let sit for 5-15 minutes to allow yeast to begin to work. Add this mead/yeast mixture to carboy jug and swirl around to aerate, thereby adding oxygen to mead/yeast mixture.

Place run-off tube in stopper of bottle, with other end of tube in large bowl or bottle to capture “blow-off” froth. Let mead sit undisturbed 7 days in cool, dark area. After initial violent fermenting slows down and mead begins to settle, rack off (siphon off) good mead into clean sterilized jug, leaving all sediment in bottom of first jug. Attach airlock to this secondary carboy. After 4-6 months, mead will clear. During this time, if more sediment forms on bottom, good mead can be racked off again to another clean sterilized jug.

When bottling, in order to add carbonation, add either 1/4 tsp. white table sugar per 12 oz bottle, or stir in 1/2 to 1 lb raw honey per 5 gallons mead (by first dissolving honey with a small amount of mead or pure water in microwave).

Enjoy! Skål!Source: http://www.blue-n-gold.com/halfdan/meadrecp.htm

The Swedish Semla – Recipe


The Swedish Semla - Recipe    75 g butter 1 cup milk 25 g yeast 1 pinch salt 10 teaspoons sugar 3 cups wheat flour 1 teaspoon cardamom, ground	 (optional) 1/2 cup egg, beaten  Filling  300 g almond paste 1/2 cup milk 1 1/2 cups double cream confectioners’ sugar Change Measurements: US | Metric  Directions: Prep Time:  1 hr Total Time:  2 1/2 hrs   1 Melt the butter in a saucepan, pour in the milk och warm until lukewarm (99 F).   2 Crumble the yeast in a bowl and stir in a little of the warm butter/milk until the yeast is completely dissolved.   3 Add the rest of the butter/milk, salt, sugar, cardamom and most of the flour (save some for the rest of the baking). Work the dough smooth and shiny. It should let go from the edges of the bowl. Allow the dough to rise under a baking cloth for 40 minutes.   4 Sprinkle flour over a baking board and place the dough there. Make 1 bun per person by rolling the dough against the baking board in your cupped hand.   5 Put the buns on a baking tray with oven paper and allow them to rise for an additional 30 minutes. Preheat the oven to 440°F.   6 Brush the buns with the beaten egg and bake them for about 10 minutes in the middle of the oven. Let them cool on an oven rack under a baking cloth.   7 Cut of a cover on each bun. Take out a part of the crumb and put it in a bowl. Crumble in almond paste, mix and dilute with the milk to a rather soft mixture.   8 Distribute the filling in the buns. Whip the cream and put a large dollop in every bun.   9 Put the cover on and sift some confectioners? sugar over ?semlorna?  Read more: http://www.food.com/recipe/swedish-semlor-131318#ixzz1H3K88wvs

The Swedish Semla – Recipe

 

Filling

Directions:

Prep Time: 1 hr

Total Time: 2 1/2 hrs

 

  1. 1 Melt the butter in a saucepan, pour in the milk och warm until lukewarm (99 F).
  2. 2 Crumble the yeast in a bowl and stir in a little of the warm butter/milk until the yeast is completely dissolved.
  3. 3 Add the rest of the butter/milk, salt, sugar, cardamom and most of the flour (save some for the rest of the baking). Work the dough smooth and shiny. It should let go from the edges of the bowl. Allow the dough to rise under a baking cloth for 40 minutes.
  4. 4 Sprinkle flour over a baking board and place the dough there. Make 1 bun per person by rolling the dough against the baking board in your cupped hand.
  5. 5 Put the buns on a baking tray with oven paper and allow them to rise for an additional 30 minutes. Preheat the oven to 440°F.
  6. 6 Brush the buns with the beaten egg and bake them for about 10 minutes in the middle of the oven. Let them cool on an oven rack under a baking cloth.
  7. 7 Cut of a cover on each bun. Take out a part of the crumb and put it in a bowl. Crumble in almond paste, mix and dilute with the milk to a rather soft mixture.
  8. 8 Distribute the filling in the buns. Whip the cream and put a large dollop in every bun.
  9. 9 Put the cover on and sift some confectioners? sugar over ?semlorna?