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Apfelwein is made from pressed apples. The juice or must is fermented with yeast to produce an alcoholic beverage usually around 6% ABV.It can be made with the addition of the unprocessed juice from the fruit of a small, indigenous tree known as Speierling (Sorbus domestica) or Speyerling, an endangered species that is easily confused with the wild apple.
Cologne brewery Gaffel Becker & Co was the first to start with Gaffel Fassbrause in April 2010, [1] [2] and many big breweries followed. [3] Since then, the term Fassbrause has been perceived ambiguous in different ways in Western and Eastern Germany, because many people in Western Germany were not aware of the original specialty from Berlin.
Most recipes differ mainly in minor ingredients, which are swapped out based on personal taste. Apfelküchle all have a main ingredient of apples and dough (made from eggs, flour, sugar, salt, and milk). Different variations of dough can be made by adding extras such as beer, fruit brandy, and cinnamon.
Photo: Liz Andrew/Styling: Erin McDowell. Time Commitment: 1 hour and 45 minutes. Why We Love It: vegetarian, kid-friendly, crowd-pleaser Another classic comfort food, tomato soup predates the ...
A creamy soup made from asparagus. Beer soup [4] Soup In medieval Europe, it was served as a breakfast soup, [5] sometimes poured over bread. Pictured is beer cheese soup. Brain soup [3] Soup Bread soup [3] Soup A simple soup that mainly consists of stale bread; variations exist in many countries, and it is often eaten during Lent. Bread soups ...
2 teaspoon fresh thyme chopped (or 1/2 teaspoon dried) 1 (12 ounce) beer. 2 cups low-sodium chicken broth. 1/4 teaspoon cayenne pepper. 1/4 cup flour. 1 cup whole milk. 1 cup shredded sharp ...
Apple schorle is often drunk as a sports drink since it contains both minerals and carbohydrates and is almost isotonic. Commercially available apple schorlen have a fruit juice content between 55% and 60% and contain 5 to 6 grams of fructose. Sometimes synthetic apple flavouring is added, which can give the drink an unnatural and strange taste ...
Many of these recipes also make the most of autumnal produce such as butternut squash and pumpkin. Others rely on pantry staples like canned black beans, lentils and quinoa.