MOUSTALEVRIA (GRAPE WINE PUDDING)
This is not my recipe - I just changed the words 'wine sludge' to the more appetizing (and correct) 'wine must'. But it tells me this recipe needs a description for it to take the correction, so this is it. - evelyn/athens
Provided by MirandaLee
Categories Dessert
Time 45m
Yield 7 serving(s)
Number Of Ingredients 4
Steps:
- Bring the mousto to a boil.
- Place the ash in a cheese cloth and tie it.
- Place the sealed cheese cloth in with the boiling mousto for 10 minutes.
- This is done to reduce the bitterness of the wine.
- If the mousto begins to froth, scoop it off the top and discard.
- Let the mousto sit and then strain once the residue has settled to the bottom.
- Remove the ash.
- Taste the mousto and if it is not sweet enough add sugar to your discretion.
- Let it continue to boil for an additional 30 minutes.
- Then let the mousto sit until it has cooled and throw in the semolina or flour and beat with a wooden spoon.
- Place the mousto in plates and let it set.
- Garnish with chopped almonds or walnuts and sprinkle sesame seeds and cinnamon.
Nutrition Facts : Calories 85.9, Fat 0.2, Sodium 0.2, Carbohydrate 17.4, Fiber 0.9, Protein 3
GRAPE PUDDING
The description of this recipe intrigued me so much I actually bought the recipe from a recipe want-ad in one of the cooking magazines about 30 years ago. The seller was Janis Lingenfelter of Nebraska and she called this a "keepsake recipe." This will remind you of the marshmallow thickened pies that are so popular in the summer. But this is not used as pie filling -- it is served in pretty dessert dishes. Kids like this really well, and they can help make it, too.
Provided by Lorraine of AZ
Categories Dessert
Time 10m
Yield 3-4 serving(s)
Number Of Ingredients 3
Steps:
- Heat the grape juice until hot but not boiling. You can do this in the microwave.
- Add the marshmallows and stir until blended and melted. Cool.
- When cool, add the whipped cream (Cool Whip works just as well) and fold in well. Set in refrigerator until time to serve.
Nutrition Facts : Calories 280.9, Fat 4.6, SaturatedFat 2.8, Cholesterol 15.2, Sodium 73.3, Carbohydrate 60.6, Fiber 0.1, Sugar 46.4, Protein 2.1
WILD GRAPE WINE
This wine is ready to drink and bottle in 11 days. The older it gets the better it's quality. I got this recipe from the University of Minnesota. A note with the recipe said it was from a small family vineyard in France. I made a 5 gallon batch one year and gave it for gifts until I ran out 31/2 years later. One of the recipients was my priest. After Christmas mass the year I ran out, He stopped me to thank me for his gift but told me he missed my gift of wine that year. I told him I ran out. He then told me he had to call the local liquor store to open up so he could buy wine for Christmas Masses as he had been using my wine for communion wine on Christmas for the past 3 years. I felt so honored that my wine was used in such a special way. Number of servings is based on number of 4 ounce servings per gallon of wine. I use beer bottles It seems just enough for 2 for a meal. I use quart bottles for gifts. Be sure to store wine bottles on their side so the corks do not dry out.
Provided by Gramma Pat
Categories Beverages
Time P11DT1h
Yield 32 serving(s)
Number Of Ingredients 5
Steps:
- Choose ripe Wild Grapes, Pick them in clusters on the stems, bring them home and wash them in cold water leaving them on the stems.
- Place grapes with stems on, in water just to cover, in an enamel or non metallic kettle.
- Bring just to a boil, simmer till skins on the grapes pop, Mash the grapes in the water, Strain juice into a non-metallic container, through several layers of cheese cloth or a clean dish towel to remove grape pulp, seeds and stems.
- Reserve the juice, Throw away stems and pulp.
- Measure the juice.
- Add equal amounts of sugar and water, (ie: 1 gal juice, 1 gal sugar, 1 gal water) put wine mixture in clean crock.
- spread or sprinkle 1 cake or one pkg dry yeast on dry bread crust and allow it to float on top of the wine mixture, cover crock with a clean dish towel, let ferment for 3 days, strain wine, into non metallic container such as an enamel canner kettle, wash the crock and be sure to rinse it very well, put wine back into the crock, allow to ferment for 4 days, stirring every day and skimming the foam from top, strain the wine again as before, wash the crock again, put wine back in the crock.
- Allow to ferment 4 days, stirring and skimming every day.
- Strain the wine once more, this time it is ready to bottle.
- The older it gets the better.
Nutrition Facts : Calories 2.1, Sodium 5.3, Carbohydrate 0.4, Protein 0.1
GRAPE WINE
August Lueders and Sons owned and operated a vineyard and winery in Frohna, established in 1868. Although Martha, Concord, Seedling, and Niagara grapes were grown, their famous product was "Martha Wine" and they had a customer list not only in Missouri but in many other states as well. The grapes were processed and the wine aged in 360 gallon wooden barrels called "hogsheads" in the basement under the large general store owned by Mr. Lueders. When sold, the wine was bottled in 5 gallon , jugs or in smaller sized long, narrow, dark glass bottles. When the Volstead Act was passed in 1918 the government permitted Mr. Lueders to sell his remaining supply for Communion purposes only. Here is the original recipe for this famous wine. Recipe from August Laueders from the cookbook "Heritage of Cooking" A Collection of Recipes from East Perry County, Missouri.
Provided by Charlotte J
Categories Beverages
Time 45m
Yield 5 gallons of wine
Number Of Ingredients 3
Steps:
- Mash grapes and let ferment 3 to 5 days.
- Draw off 5 quarts of juice.
- Dissolve sugar in hot water.
- Pour all into a 5 gallon jug container.
- Add water to fill jug to top.
- Cover jug opening with a small sandsack for 3 to 4 months.
- Draw off and rejug and seal jug with a tight-fitting cork or other kind of stopper.
Nutrition Facts : Calories 3510.8, Carbohydrate 907, Sugar 906.4
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