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Dumelang from sunny (but chilly) South Africa! We have just passed the
middle of winter and as usual where I live near Johannesburg, we are
experiencing chilly nights but wonderfully mild days.
Lets turn our attention to traditional drinks for this newsletter.
From the early days of the Cape settlers we inherited Boerejongens,
Kaapschejongens and Boeremeisies. After an evening's eating, drinking and
visiting the host would bring out the boerejongens and boeremeisies to end
off a perfect evening. In grape season, fresh hanepoot grapes were used
and Kaapsche jongens served. See the recipes below!
Ginger beer was ideal for our hot summer climate and it was a favourite
Christmas
drink for the early settlers in the 17th and 18th centuries. Our
traditional pineapple beer is refreshing in summer with a hefty kick!
The early Cape settlers also made a mean brandy based orange liqueur.
So scroll down to the recipes below and try something different next
time you have guests! |
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~Featured Website~
I
recently met Kalie de Jager, probably the foremost authority on South
African Afrikaans Traditional music, or Boeremusiek. His site is not
quite finished yet, but as it is it already offers an in depth look on
this fascinating subject. Go take a look
here
at this fascinating Afrikaans website.
Does anyone have a Boeremusiek MP3 for me, no larger than about 200
kb, please! |
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When you have had a look at the recipes
below, click
here to visit the main recipe page on my site.
Any
comments, positive or otherwise on this Newsletter will be
appreciated!
That's it for now
Mooi loop!
Peter
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Ginger Beer
4 1/2 litres water
30 grams root ginger, crushed
500 ml white sugar
15 ml active dry yeast
Boil the water then add ginger and sugar. Remove from stove and cool till
lukewarm.
Add the yeast and leave, covered for 2 days. Strain through muslin and
bottle in
sterilized bottles and seal. Refrigerate and serve chilled, will keep for up
to 10
days in the refrigerator.
Pineapple Beer
Skin of 1 large pineapple, chopped (or alternatively use the whole
pineapple)
7 litres lukewarm water
500 gram white sugar
75 ml raisins
10 ml active dry yeast
Wash and rinse the pineapple skin. Mix skin, water, sugar and raisins in a
large
container and leave to stand for 30 minutes. Stir well, then cover with a
tea towel
and leave for 24 hours in a cool place. Strain through muslin and bottle in
sterilized
bottles. Cap after 12 hours and use after 1 to 2 days.
Orange Liqueur
6 large oranges
500 g white sugar
5 ml ground cinnamon
2 ml ground coriander
1 litre brandy
Remove the rind from the oranges and remove all the pith. Chop the rind
finely.
Squeeze the juice from the oranges and mix with the sugar, cinnamon,
coriander and
rind. Pour the mixture into a large jar then add brandy and mix well. Cover
and
leave for 2 to 3 months. Strain through muslin into sterilized bottles, seal
and
store. Will keep for months in a cool dry place.
Boerejongens (Raisins and Brandy)
1 kg raisins
2 cups sugar
2 cups water
2 pieces cinnamon
2 cardamom pods, crushed
Wash the raisins and place with sugar, water, cinnamon and cardamom in a pot
and
heat. Boil slowly for 10 minutes and stir till sugar is dissolved. Remove
the raisins
from the syrup and pack in sterilized jars. Fill the jars with brandy or a
50/50
mixture of brandy and syrup. Remove the cinnamon and cardamom. Keep for at
least
3 months before eating.
Kaapsche Jongens (Grapes and Brandy)
hanepoot grapes
castor sugar
brandy or "witblits"
Use unblemished hanepoot grapes. Wash carefully taking care not to bruise.
Prick
each grape with a needle and pack a layer of the grapes at the bottom of a
sterilized jar. Sprinkle over a layer of castor sugar, continue layer by
layer till the
jar is full. Now take a good brandy or witblits, (mampoer, moonshine) and
pour into
the jar till full, then seal and keep for at least 3 months before using.
Boeremeisies (Apricots and Brandy)
ripe, firm apricots
sugar
water
brandy
Wash the apricots and prick with a needle. Boil a syrup from equal portions
of water
and sugar then mix with equal portion of good brandy. Pack the apricots into
sterilized jars and pour over the brandy syrup. Place the jars in water up
to the
necks and bring the water to boiling point. Seal the jars tightly and use
after 3
months. |
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