I know that most people when presented with the concept of scraps do one of two things, they either throw them out, or they put them in their compost (if they are so lucky, or inclined) to have one. Well since we don't have a compost, we tend to fit in the former, we trash our scraps, everything from chicken bones, to veggie ends, pineapple rinds, and apple skins. But in the spirit of frugality I am finding new purposes for our scraps. Waste not Want not right?
Yesterday I started a Lamb stock cooking, I put in the Lamb bones from our Leg of Lamb the other night, a whole onion, and a bunch of celery and carrot ends that I had in a freezer bag just waiting to be put in a stock pot, and some vinegar. Its been simmering on low for 24 hours. I could take it off now, but I want a really rich stock, so I'm going to let it simmer for another 24 hours... I do have to say thank G-d for Crock Pots, it makes stock making so easy! And for all the posts that I've read online about lamb stock being stinky, I have to say I have no idea what they are talking about because my stock is smelling heavenly! Though my kitchen is a tad warmer than normal due to the heat from the stove, so we have all the windows closed to accommodate for the slightly warmer insides, we don't want to further heat up the house with the hot Texas sun.
Well I figured with all the extra heat in the kitchen I would make up some Tepache as well! Whats Tepache? well its a fizzy fermented beverage made with pineapple rinds, a favorite of Central West Mexico! Who would think that pineapple rinds could be used for anything? I know I didn't but a friend shared her recipe, and I thought I would give it a try.
What you need:
1 mature pineapple (around 3 pounds)
12 cups (3 liters) of water
2 3/4 cups (600 grams ) of piloncillo or brown sugar, packed
1 small stick of canela (about 3 inches)
3 cloves
12 cups (3 liters) of water
2 3/4 cups (600 grams ) of piloncillo or brown sugar, packed
1 small stick of canela (about 3 inches)
3 cloves
Instructions:
Wash the pineapple completely, cut up the pineapple and set aside the flesh (to, well you know, eat!), cut up the the rind, and core.
Place the pieces in a big container and add 8 cups (2 lt.) of water, piloncillo, the cinnamon
Cover and let sit for 48 hours. (or longer if you want to wait for the second fermentation which supposedly makes for a MUCH better tasting drink!)
Strain the resulting liquid and add the other 4 cups (1 lt.) of water. (Or if you prefer, add 1 cup (1/2 lt.) of ale and let rest another 12 hours.) Strain and add 3 cups (3/4 lt.) of water. Serve cold with ice cubes.
Place the pieces in a big container and add 8 cups (2 lt.) of water, piloncillo, the cinnamon
Cover and let sit for 48 hours. (or longer if you want to wait for the second fermentation which supposedly makes for a MUCH better tasting drink!)
Strain the resulting liquid and add the other 4 cups (1 lt.) of water. (Or if you prefer, add 1 cup (1/2 lt.) of ale and let rest another 12 hours.) Strain and add 3 cups (3/4 lt.) of water. Serve cold with ice cubes.
Just goes to show what can be done with so called "scraps." Not only are we going to have a wonderful rich stock to add into any soups we make, but can be used to make gravy, sauces, you name it, I can use a stock in it! But we will also come out with a fizzy bubbly FUN alcoholic drink for literally NOTHING! whats better than a Girls Night In that doesn't cost anything?!
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