Welcome to the Lammas edition of the Tarot Blog Hop. This time we have been asked to share something from our table and if you are a regular reader of this blog, you’ll know that there’s nothing I love more than sharing a good recipe 🙂 However, since this is supposed to be a Tarot blog, it seemed appropriate to draw a card first to determine the nature of the recipe. Of course, the simplest thing would have been to draw a card from the Epicurean Tarot and share the recipe on the card, but unfortunately I don’t have that deck (I know, how remiss of me!), so I’ve used the Housewives Tarot as the next best thing 🙂I drew the Knight of Cups:
Hmm, I’ve done some wine-making in my time but this was not the quick and easy culinary wonder I was hoping for, so I drew a couple more cards just in case and got…
the High Priestess and the Seven of Pentacles – now we’re cooking! Something boozy, something sweet and something from the garden 🙂
Then I spotted the girl with the rose on the Knight and inspiration struck – it had to be Rose Petal Champagne 🙂 Now, I won’t kid you, this recipe is not for those who need instant gratification. If you are too impatient to ferment a ciabatta dough for a week, then the year or so required for making wine is going to seriously test you and, if that was not all, you will need some special equipment – demijohns, airlocks, specialist yeast, sterilising equipment etc. That said, it is fun being able to drink your own wine 🙂
If you’ve never made wine before, you can find plenty of sites with basic instructions and equipment info on the web. All I will say is to ensure that you sterilise all equipment to minimise the risk of spoilage – you need to eat an awful lot of chips to use up a gallon of vinegar.
Rose Petal Champagne
2 pints rose petals
1 1/2lb sugar
1 packet Champagne yeast
Place rose petals in a bowl and pour over boiling water. Cover and leave for 2-3 days macerating gently with a wooden spoon from time to release the perfume.
Wash and chop the sultanas (you can omit them but your wine will lack body). Strain off the rose liquid pressing the petals and mix with the sultanas, sugar, lemon juice and yeast*. Top up to 1 gallon with water and pour into a fermentation jar (demijohn). Fit an airlock and leave in a warm place until fermentation has stopped (about 3-4 weeks). Rack off the wine (siphon off leaving the sediment behind) into a clean sterile jar and add a Campden tablet to stop fermentation and top up with cooled boiled water. Place in a cool place to clear and mature for a few months. Rack off again after a few weeks if there is a lot of sediment.
*To speed up the process activate the yeast an hour before by adding to lukewarm water with a little sugar.
When ready to bottle, decant 1 pint of the wine and stir in 2 1/2 oz of sugar together with a little more Champagne yeast. Return to the rest of the wine, fit an airlock and put in a warn place for a few hours until fermentation begins. As soon as the wine begins to ferment, decant it into sterilised Champagne bottles**, leaving 2 inches at the top. Fit champagne stoppers and leave the bottles on their sides in a warm place for about a week, after which, transfer the bottles to a cool place for about 6 months. Note that there will be sediment.
**It is very important to use (undamaged) Champagne bottles and stoppers as the pressure build up could cause an ordinary bottle to explode.
I have to admit that I haven’t tried this one as I’ve only every made sparkling wine accidentally and I suspect there are still marks on the basement wall where the corks flew across on a couple of the bottles of mead. (I didn’t stop the fermentation properly before bottling). If you are at all daunted by tackling a sparkling wine first time out then you can omit the secondary fermentation process and just bottle the cleared wine for a still version. I have plenty of rose petals so I’m certainly going to give a Rose petal wine a try 🙂
Still with me? Here is the reward for your patience, an (almost) instant gratification recipe 🙂
Sweet Courgette Crepes
1 large courgette, grated
4 heaped tbsps Plain flour
2 tbsp Sugar
A little milk
Pinch of salt
Cinnamon or your favourite sweet spices (Optional)
This is a sweet version of my latkes and they work very well with potatoes as well. Squeeze out and pour off any excess liquid from the courgettes (if they’re too wet your creeps will fall apart). Mix with the egg, flour, sugar and salt to make a thick batter. Add a little milk or more flour if required. It doesn’t really matter if you make the mix thinner like pancake batter or fairly stiff like for fritters, it’ll still be good 🙂 I suggest making one pancake first and then you can adjust the batter mix if it’s not to your preference. Heat a little oil in a frying pan and spoon in some of the batter, flatten and fry until golden on both sides. Serve hot with High Priestess Secret syrup* 🙂
*The secret is a secret, but you could try adding a little of your favourite tipple (though not for the kids) 😉
I hope you have enjoyed these offerings from my table. To read more from our Blog Hoppers, click on the links below.