Spiced Cherry Apple Kvass Recipes
SPICED CHERRY APPLE KVASS
The natural alcohol level in homemade Kvass is very very low, about 0.05%-1.0%, which means that children can drink it too- a wonderful healthy alternative to high sugar fruit juices and sodas! Lack of fermentation could be caused by the type of water or honey you used- chlorinated water or commercial pasteurized honey won't allow fermentation to occur.
Provided by Rita1652
Categories Beverages
Time 10m
Yield 4-8 serving(s)
Number Of Ingredients 10
Steps:
- Place all fruit and spices in jar. Top with water. Place on counter at room temperature for 2-3 days and give it a shake twice a day to prevent bacteria from forming on the surface. After 24 hours you`ll see fermentation bubbles.
- Then you should taste your brew every day to see when it is ready- that will depend on the temperature of the room and sugar content of the fruit. In a cooler kitchen, it can take up to a week to ferment. It should taste sweet and tangy and the fruit should look cooked.
- Strain the brew into a clean jar and store your kvass in the fridge. Place the fermented fruit and spices into a clean jar add more water and if desired more raw or fermented honey and ginger bug for the next batch which will be not as strong as the first.
- Keep refrigerated for up to 1 week.
Nutrition Facts : Calories 169.9, Fat 0.3, SaturatedFat 0.1, Sodium 9.7, Carbohydrate 44.3, Fiber 4.7, Sugar 38.1, Protein 1.5
VISHNYOVY KVAS (CHERRY KVASS)
Traditional Russian recipe that has a multi-day process to it. Kvass is considered the tsar of thirst quenchers in Russia - low-alcohol, beer like drink full of vitamins, minerals, and amino acids that stimulates the circulation and keeps the intestines healthy.
Provided by Member 610488
Categories Beverages
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Cook the cherries in 4 1/2 qts water for about 1 hour and leave to cool to room temperature.
- Strain the juice, add the yeast and sugar, leave to ferment for 24 hours.
- Pour into bottles, add the raisins equally and seal tightly. Let the kvass chill and rest for 4 days before use.
Nutrition Facts : Calories 172.1, Fat 0.3, SaturatedFat 0.1, Sodium 0.7, Carbohydrate 44.1, Fiber 3.5, Sugar 38, Protein 1.9
SPICED APPLE PIE
Provided by Molly Yeh
Time 2h50m
Yield 6 to 8 servings
Number Of Ingredients 26
Steps:
- For the filling: Cut the apples into 1/4-inch slices and place them in a large bowl. Toss with the lemon juice to keep them from browning. Add the brown sugar, cornstarch, Warm Spice Blend, kosher salt and cinnamon and toss to combine. Mix in the boiled cider syrup and vanilla. Cover the mixture and let it sit at room temperature while you make the pie dough.
- For the pie dough: Add the flour, granulated sugar and kosher salt to a food processor and pulse to combine. Add the butter and pulse to incorporate so that about three-quarters of the mixture is mealy and the rest has some slightly larger, pea-sized bits of butter. Combine the ice water and cider vinegar in a measuring cup. Drizzle the water and vinegar into the food processor and continue to pulse just until the mixture comes together to form a dough. If it seems dry or is having a hard time coming together, add a bit more water, a few drops at a time, until it comes together.
- Turn the dough out onto a clean surface and use your hands to press on any stray crumbs. Divide the dough in half, then divide one of the halves in half again so that you have 3 pieces of dough. Pat each piece into a disc and wrap in plastic wrap. Refrigerate for at least 30 minutes or until ready to roll out for the pie.
- For the assembly: Flour a work surface and roll out the largest disc of dough into a circle just larger than 12 inches. Place it in a 9-inch pie plate and refrigerate. Roll out the 2 remaining dough discs to about 10 inches each. Cut the dough into 2-inch-wide strips for making a lattice top. Set the strips aside.
- Position an oven rack in the lower third of the oven (with a pizza stone if you have one) and preheat to 400 degrees F.
- Fill the pie crust with the apples (it will seem like a lot but they bake down!) and pour the juices over it. Distribute the butter over the top. Weave the dough strips together over and under to form a lattice crust over the top. Pinch the edges to seal, trim, fold the edges over and crimp. Give the edges a little hug to make sure they are sitting snugly on the rim of the pie plate; otherwise they could fall off in the oven. Freeze the pie for 15 minutes.
- Brush the lattice with the egg wash, then sprinkle with the turbinado sugar and flaky salt. Place the pie on a baking sheet and bake until the internal temperature reaches 195 degrees F, 45 to 55 minutes. Let cool slightly.
- Serve the pie with large dollops of whipped cream.
- Layer the cardamom, ginger, cinnamon, cloves and nutmeg in a medium glass jar and tighten the lid. Shake to combine. Keep on hand to add to your favorite desserts and beverages -- or just toast with butter!
KOMBUCHA OR TEA KVASS
Fermented Tea Kvass. This recipe is for about a gallon and a half. It is an 11 day process but once you start, you just can't stop. You need a 2 gallon glass or safe ceramic crock and some cheese cloth for a lid. A clean room averaging 78 degrees. Avoid any major temperature spikes.You will need to purchase a SCOBY culture and build up to this size. There is a great guy on ebay - search ebay for the bacteriapimp or go to GEM cultures (where I got my scoby). I'm not into retailing but if you are local to the so cal OC area and want to pick one up I'll give you a scoby and some drink after a harvest. more information on SCOBYs: Symbiotic Culture of Bacteria and Yeast can be found from wikipedia - here is a link http://en.wikipedia.org/wiki/Kombucha#Biology_of_kombucha NEVER ever put your SCOBY into contact with metal, and keep out of the sun. Be kind to your SCOBY it is a living organism. Keep everything as sterile and clean as possible - rinsed with filtered water and air dried. Do not use dish-washing soap to clean anything related to this drink. ONLY use vinegar water to clean... and that's filtered water - not unfiltered muni tap water b/c of the Chlorine. The SCOBY feeds on the sugar and tannins in the tea (like making beer) and converts the drink into the healthy effervescent tart Kombucha. You must refrigerate the drink or it will continue to ferment and turn to vinegar as the SCOBY is a kin to the cultures used to make some vinegars. Wait - your excited and don't want to wait for the mail to receive your purchased scoby - try this - the $4 dollar alternative: buy an 8 oz bottle of organic Kombucha tea from a health food store. Find the one that has the the biggest bits and gooey strings floating in the bottle that you can find...and start small scale in a 1 quart mason jar!! take ALL the bits collected from the store brand bottle of K-tea and 4 oz of the store bought K-tea as the base - put in a 1 quart wide mouth mason jar. and start same process as my big recipe... fill with strong - room temp sweet organic tea (sweet tea ratio would be 1 qt boiled water, two tea bags, heavy with the sugar about 3/4 cup b/c you need to entice the culture to feed on the sugared tea so it will grow) cut the bottom off of a brown lunch sack to make a tube to keep the jar in the dark. - give at least 10 days no disturbance - a brand new film of a scoby will grow on the surface of the tea and thicken up eventually. from that batch - double everything - go to a 2 quart mason jar. enjoy enjoy enjoy. note - some batches taste vinegary some do not - it's all about how long you let the culture grow at room temp before transferring to refrigeration and cutting off the fresh air supply by bottle capping. my last batch is on the sweet side, my current batch will not be so sweet. I continuously brew - but I clean between brewings to care for my scobys and to separate the layers. Each scoby produces a second layer of scoby like a stack of pancakes. You only need one layer - so I have a stash of several scobys in the fridge to give away. from the one gallon glass size - they are about 5" in diameter. my ceramic jar scoby for 2 gallons is the size of a dinner plate, and quite heavy. beautifully amazing to look at too.
Provided by susie.freckle.face
Categories Punch Beverage
Time P11D
Yield 24 cups, 24 serving(s)
Number Of Ingredients 5
Steps:
- Start by making your Sweetened Organic Tea.
- Boil filtered water and dissolve sugar.
- pour into 2 gallon GLASS or CERAMIC crock - a cut brown paper grocery bag around glass crock to keep light out - I use a 2 gallon safe ceramic water dispenser with a spigot from a thrift store 5 bucks.
- toss in 8 to 10 bags of Organic Black Tea I like Celestial Seasons best and St.Dalfour second best.
- cover with bread cloth and cool overnight on a bakers rack - you want as much of the tea tannins to exude from the leaves.
- remove tea bags - squeeze if you want to.
- stir in 2 cups Kombucha reserve from prior batch.
- let movement settle and place crock in final clean room out of way location.
- introduce the SCOBY as gently as possible (kit gloves) into the crock.
- cover with double layer of fine cheese cloth and a rubber band.
- harvest all but 2 cups reserve on the 10th day ie SCOBY introduced on the 17th - harvest on the 27th.
- refrigerate immediately.
- serve chilled.
Nutrition Facts : Calories 86.1, Sodium 4.8, Carbohydrate 22.3, Sugar 22.2
LIMONNY KVAS (LEMON KVASS)
Traditional Russian recipe that has a multi-day process to it. Kvass is considered the tsar of thirst quenchers in Russia - low-alcohol, beer like drink full of vitamins, minerals, and amino acids that stimulates the circulation and keeps the intestines healthy.
Provided by Member 610488
Categories Beverages
Time 35m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Slice the lemons thinly and remove the seeds. Cover with 4 1/2 quarts boiling water in a large pot.
- Add the sugar and honey and leave to cool to room temperature.
- Add the yeast and leave to ferment in a warm place for 24 hours.
- Strain and pour into bottles together with the raisins distrbuted equally. Seal well, chill, and leave the lemon kvass to rest for 4 days.
Nutrition Facts : Calories 113.9, Fat 0.1, Sodium 1.8, Carbohydrate 31.5, Fiber 1.5, Sugar 27.6, Protein 0.5
KHLEBNY KVAS (KVASS)
Traditional Russian recipe that has a multi-day process to it. Kvass is considered the tsar of thirst quenchers in Russia - low-alcohol, beer like drink full of vitamins, minerals, and amino acids that stimulates the circulation and keeps the intestines healthy.
Provided by Member 610488
Categories Beverages
Time 25m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Slice bread and toast in the oven. Place in a large pan and cover with 4 1/2 qts boiling water.
- Cover and leave to soak for 24 hours. Add yeast, sugar and the mint, stir well and leave to ferment in a warm place for 10-12 hours.
- Strain everything through a fine mesh strainer or cheesecloth. Pour into bottles, add the raisins equally and seal well.
- Leave to chill and rest for 4 days then use as soon as possible.
Nutrition Facts : Calories 222.1, Fat 1.4, SaturatedFat 0.3, Sodium 282.2, Carbohydrate 49.5, Fiber 2.7, Sugar 29.6, Protein 3.8
YABLOCHNY KVAS (APPLE KVASS)
Traditional Russian recipe that has a multi-day process to it. Kvass is considered the tsar of thirst quenchers in Russia - low-alcohol, beer like drink full of vitamins, minerals, and amino acids that stimulates the circulation and keeps the intestines healthy.
Provided by Member 610488
Categories Beverages
Time 35m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Bring the apples, sugar, honey and cinnamon to a boil in 4 1/2 qts water, leave to cool to room temperature.
- Add the yeast, cover and leave to ferment for 24 hours.
- Strain the liquid, pour into bottles and add the raisins equally to the bottles.
- Seal well, chill and leave to rest for 4 days.
Nutrition Facts : Calories 129.7, Fat 0.2, Sodium 2, Carbohydrate 34.4, Fiber 2.5, Sugar 30.2, Protein 0.4
More about "spiced cherry apple kvass recipes"
RUSSIAN APPLE KVAS RECIPе - Квас - NATASHASKITCHEN.COM
2010-11-19 1. Fill a 16 cup glass jar with 8 cups apple juice. 2. Add 1/2 cup sugar, 1/2 Tbsp yeast and 1/2 tsp molasses, than stir until sugar dissolves. Finally add water. 3. Cover with multiple layers of cheesecloth or a cotton cloth and …
From natashaskitchen.com
From natashaskitchen.com
See details
SPICED CRANBERRY KVASS | DRINK RECIPES | FEASTMAGAZINE.COM
2021-11-26 Stir in sugar and yeast; cover and let sit on counter, 6 hours. Divide remaining cranberries, cinnamon stick, orange zest and ginger between two 32-ounce glass jars. Stir …
From feastmagazine.com
From feastmagazine.com
See details
APPLE KVASS - GASTROSENSES
2015-04-20 1 gal filtered water. Instructions. In a big pot combine apples, water, ginger, lemon juice and coffee. Bring to boil and add sugar. Simmer for 20 minutes. Turn off the heat and let …
From gastrosenses.com
From gastrosenses.com
See details
CHERRY AND APPLE JAM RECIPE - COOKITSIMPLY.COM
2021-12-05 Press the resulting pulp through a fine sieve and return it to the rinsed-out saucepan. Add the prepared cherries and apples and bring the mixture to the boil. Cover the …
From cookitsimply.com
From cookitsimply.com
See details
FERMENTED APPLE DRINK | UKRAINIAN RECIPES
Boil the fruits, filter the drink and throw out the apples. Combine some sugar with yeast. Add sugar or honey, yeast, ashberry juice and cinnamon to the drink. Stir everything carefully. Put …
From ukrainian-recipes.com
From ukrainian-recipes.com
See details
BEET KVASS WITH APPLE & GINGER | THE PEASANT'S DAUGHTER
2020-05-23 Wash your beets. Dislodge any dirt, but do not scrub, peel, or remove the skin. Chop the beets into medium-sized chunks. Chop the apple into small pieces, skin and core …
From thepeasantsdaughter.net
From thepeasantsdaughter.net
See details
5 UNUSUAL FRUIT KVASS RECIPES YOU CAN COOK YOURSELF
Preparation: Boil the water and add 250 grams of chopped rhubarb stalks. Cool the drink to 60-70 ° C, add three tablespoons of sugar, eight tablespoons of honey, the chopped zest and …
From rbth.com
From rbth.com
See details
CHERRY APPLE CRISP - TAO OF SPICE
2022-06-08 2. In a medium bowl, mix the apples, cherries, granulated sugar, lemon juice, and 3/4 teaspoon of ground cinnamon and set it aside. 3. In a separate medium bowl, combine …
From taoofspice.com
From taoofspice.com
See details
SPICED CHERRY APPLE KVASS RECIPES
Steps: Bring the apples, sugar, honey and cinnamon to a boil in 4 1/2 qts water, leave to cool to room temperature. Add the yeast, cover and leave to ferment for 24 hours.
From tfrecipes.com
From tfrecipes.com
See details
CHERRY AND GINGER KVASS | REDPATH SUGAR
3. Bring 2 liters of water to a boil for 5 minutes and allow to cool to room temperature. 4. In each jar place 1 cup (200 g) cherries, 2 tbsp (19 g) dried apricot, 2 tbsp (25 g) Redpath® Organic …
From redpathsugar.com
From redpathsugar.com
See details
SPICED APPLE CHERRY CIDER IN A SLOW COOKER
2022-10-31 So fall isn’t exactly cherry season and I know that, but you don’t have to worry about using fresh cherries in this Spice Cherry Apple Cider recipe. In fact, I wouldn’t use …
From sugarmaplefarmhouse.com
From sugarmaplefarmhouse.com
See details
SPICED CHERRY APPLE KVASS - DCULINARYARTS.BLOGSPOT.COM
The natural alcohol level in homemade Kvass is very very low, about 0.05%-1.0%, which means that children can drink it too- a wonderful healthy alternative to high ...
From dculinaryarts.blogspot.com
From dculinaryarts.blogspot.com
See details
ALL RECIPES FOR YOU: SPICED CHERRY APPLE KVASS
http://ift.tt/eA8V8J The natural alcohol level in homemade Kvass is very very low, about 0.05%-1.0%, which means that children can drink it too- a wonderful healthy ...
From allrecipes103.blogspot.com
From allrecipes103.blogspot.com
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love