|Passover, alcohol and me
||[Jun. 16th, 2009|04:35 pm]
I Brew, Therefore I Am: Brew Beer, Wine, and Meade
The background musing|
I'm a gentile, but my wife is Jewish. I love making things for people to enjoy eating or drinking. I also enjoy making alcoholic beverages from scratch. All of these factors combine to forge my interest in making wine for assorted Jewish holidays.
I've spent the last year or so periodically threatening to make a haroset wine. When I looked up a few recipes, I learned that haroset is an amazingly varied dish. Depending on the base recipe I choose I could justifiably make a wine, mead or hard cider.
A little more research revealed that mead is actually a traditional Passover drink, or at least, according to Adventures in Jewish Cooking, it was 20 years ago. I was amused to learn that a hopped mead fermented in an oak barrel was the recipe recommended by the author of Adventures in Jewish Cooking.
This brings me to my questions:
1. What's your favorite haroset recipe?
2. If you don't have a favorite recipe, what are some of the ingredients you believe really SHOULD be in a good haroset?
3. Do you have a recipe you think would make a good alcoholic beverage?
I'm going to try making a few batches of haroset for Passover in 2010. Since my brewing schedule is already full for this year, I probably won't actually start any potential haroset beverages until after the 2010 passover. I'm also expecting to age the beverage for 6 to 12 months. In the end, this is a beverage that won't be cracked open until April 18, 2011, but I'll need to start it in the Spring of 2010.