Grandpas Wine Recipes

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GRANDPA'S WINE

I know nothing about making wine. I just drink it. :) This is a note in my mother's handwritten cookbook. "Mrs. Peschal's recipe. In 1961 this recipe was 100 years old, Mrs. Peschal an old farm lady was an old lady in 1930. She was a friend on my parents and moved to Indiana to live with her children. This is her recipe she gave my parents." I remember getting a teaspoon of this when I had a cough as a kid.

Provided by Bonnie Beck @sailboat

Categories     Other Drinks

Number Of Ingredients 4



Grandpa's Wine image

Steps:

  • Grind the fruit and add to distilled water.
  • Heat the water and sugar until the sugar is dissolved. Cool completely.
  • Add to distilled water and fruit to grape juice.
  • Cork until fermented with fermenter. (Have NO idea what fermenter is.) If someone knows, please let me know.

5 gallon of distilled water
5 pound(s) california dried cherries
15 pound(s) sugar
5 gallon grape juice put in a 10 gallon keg with fermenter

GRANDPA'S OYSTER STEW

Born and raised on the water, oystering is in chef Madden Surbaugh's blood. Every year at Christmas his grandfather made his famous oyster stew.

Provided by Madden Surbaugh

Categories     Soups, Stews and Chili Recipes     Stews     Seafood

Time 35m

Yield 4

Number Of Ingredients 11



Grandpa's Oyster Stew image

Steps:

  • Stir butter and garlic in stockpot over medium heat until butter begins to brown. Remove garlic and discard.
  • Stir shallots into browned butter. Cook and stir until translucent, 5 to 7 minutes.
  • Pour sherry over shallots in the stockpot and bring to a boil while scraping any browned bits off of the bottom of the pot. Simmer until liquid is reduced by half, 3 to 5 minutes.
  • Pour reserved oyster liquor, milk, and cream into the stockpot; bring mixture to a simmer. Reduce heat to medium-low and stir in oysters; cook until oyster edges begin to ruffle, about 3 minutes. Remove from heat.
  • Stir in parsley; season with sea salt to taste. Ladle into bowls and garnish with sweet paprika and oyster crackers.

Nutrition Facts : Calories 805.7 calories, Carbohydrate 46.4 g, Cholesterol 294.9 mg, Fat 51.8 g, Fiber 1.1 g, Protein 35.9 g, SaturatedFat 28 g, Sodium 1148.3 mg, Sugar 6.3 g

2 tablespoons butter
1 clove garlic, crushed
2 shallots, minced
½ cup dry sherry or dry white wine
24 freshly shucked oysters, oyster liquor reserved
1 ½ cups whole milk
1 ½ cups heavy cream
2 tablespoons chopped fresh flat-leaf parsley
sea salt to taste
1 pinch sweet paprika
1 cup oyster crackers

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



Wild Grape Wine image

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

wild grapes
sugar
water
yeast
1 slice dried bread

GRANDPA HARRY'S HOLIDAY PUNCH

My grandfather used to make a huge bowl of this punch every Christmas. The recipe has been in the family for generations and it is delicious! For best results, serve in a punch bowl with a block of ice. Refrigerate leftover (if there is any) in a covered pitcher.

Provided by Steve

Categories     Drinks Recipes     Punch Recipes     Adult Punch Recipes

Time 5m

Yield 15

Number Of Ingredients 5



Grandpa Harry's Holiday Punch image

Steps:

  • In a punch bowl, dissolve the sugar in the Burgundy wine. Stir in the champagne, brandy, and club soda just before serving.

Nutrition Facts : Calories 219.5 calories, Carbohydrate 17.4 g, Cholesterol 0 mg, Fat 0 g, Fiber 0 g, Protein 0.1 g, SaturatedFat 0 g, Sodium 9.6 mg, Sugar 14.5 g

1 cup sugar
1 (750 milliliter) bottle Burgundy wine
2 (750 milliliter) bottles champagne, chilled
8 fluid ounces brandy
1 quart club soda

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