Search Results

< Back Katsu Curry Prep Time: Cook Time: 20 Minutes Serves: 4 Level: Beginner About the Recipe Katsu curry is just a variation of Japanese curry with a chicken cutlet on top. I used a store-bought block of Japanese curry roux which is commonly used in Japanese households. Chicken Cutlet (Japanese version of chicken schnitzel) brings the Japanese curry up to the next level. It’s so delicious and filling. Ingredients Curry 400g / 0.9lb onion sliced into 1cm / ⅜” wide pieces 250g / 0.6lb potato cut into 1.5cm / ⅝” cubes 100g / 3.5oz carrot sliced to 7mm / ¼” thick pieces (note 1) 1 tbsp oil ½ packet of 230g / 0.5lb House Vermont Curry (Mild, note 2) 800ml / 1.7pt water 4 cups cooked rice (hot) 4 Chicken Cutlets cut into 2.5cm / 1” wide strips (note 3) Condiment (optional) 4 tbsp fukujinzuke Preparation Katsu curry is just a variation of Japanese curry with a chicken cutlet on top. I used a store-bought block of Japanese curry roux which is commonly used in Japanese households. Chicken Cutlet (Japanese version of chicken schnitzel) brings the Japanese curry up to the next level. It’s so delicious and filling. It is not an exaggeration to say that Japanese curry rice (カレーライス, pronounce it as ‘karē raisu’) is the national home cooking dish. When Japanese people say ‘having a curry tonight’, it is the Japanese curry that is made from the store-bought block of curry roux. READY-MADE CURRY ROUX The most popular store-bought curry roux in Japan is called Vermont Curry. It is one of the many curry roux products made by House Food Corporation. When you say ‘Vermont Curry’, everyone knows that it is House Vermont Curry. The roux contains apple and honey to reduce the spiciness so that even little kids can eat curry. Apparently, the name ‘Vermont’ came from the state of Vermont in the USA, which was known for folk medicine with apple cider vinegar and honey. At the time of the first TV commercial, this folk medicine was well known and popular, so House Foods just borrowed the name ‘Vermont’. Many varieties of curry roux products are available now (see a few examples in photo above) and each household has its favourite curry roux. The roux makes the curry-making so easy. Sauté the meat and vegetables, add water and cook them, then add the roux. Viola! You can buy Japanese curry roux at Japanese/Asian grocery stores as well as most supermarkets. WHAT’S IN MY KATSU CURRY Katsu Curry is simply rice and curry with a cutlet on it. Since the cutlet is a meat dish on its own, my curry does not have any meat in it. I added three vegetables in the curry that are commonly used to make a Japanese Curry. House Vermont Curry (medium hot) – see the sample photo of the packet in the post Cooked rice Onion – sliced into 1cm wide pieces Potato – cut to 1.5cm / ⅝” cubes Carrot – sliced to 7mm / ¼” thick pieces Chicken Cutlet (Japanese Chicken Schnitzel) – cut into 2.5cm / 1″ wide strips Fukujinzuke as a condiment (if you have it) The curry roux does not have to be Vermont Curry and the spiciness can be different too. It seems that supermarkets in Sydney do not stock House Vermont Curry. They sell S&B brand curry, so please use S&B brand curry instead. The combination of the vegetables can also be changed. Some restaurants serve Katsu Curry with just a plain curry sauce, with no vegetables! I prefer not adding too many ingredients to the curry since the Chicken Cutlet is the hero of today’s dish. Instead of Chicken Cutlet , you can use pork cutlet. HOW TO MAKE KATSU CURRY If you are not using pre-made chicken cutlets, make curry first and make cutlets while cooking curry. Put oil into a pot and sauté onion pieces until the edges start browning Add potato and carrot pieces to the pot and stir. Add water and bring it to a boil. Remove scum as it rises. Add curry roux and cook. Cook chicken cutlets and slice them. Put cooked rice on one side of a serving plate, place cutlet pieces next to the rice. Pour curry on the side next to the cutlet away from the rice. Place a small amount of fukujinzuke on the plate. Depending on the brand of the curry roux, the amount of water required to make the right consistency of the curry varies. You need to read the instructions on the packet. You will notice that the size of the vegetables in my recipe are not very large. This is because I wanted the cutlet to stand out even after pouring the curry on. Katsu curries served at restaurants often do not have anything in the sauce. KATSU CURRY – GREAT PRE-MADE DISH You can store Japanese Curry for 2-3 days in the fridge and 1 month in freezer. But if you are freezing the curry, I strongly recommend avoiding adding potatoes to the curry. Defrosted potatoes become spongy, and the texture is not great. When reheating the chilled curry, you may add some water to the curry because the roux thickens when cooled down. It still tastes great, though. There are two ways to reheat frozen curry – heat in the microwave and heat in a hot water bath. When reheating the curry in your microwave, stir from time to time. The outer part of the curry gets heated and even starts bubbling but often the center is still frozen. You need to mix the hot and cold to speed up the process of defrosting and heating. In the hot water bath method, you don’t need to worry about occasional mixing. Put the block of frozen curry in a zip lock bag and place it in a sieve that can go inside a pot of boiling water. The sieve prevents the plastic from touching the side of the pot, which is extremely hot. Japanese curry is quite different in flavor and consistency from other authentic curries. The sauce is thicker than other curries in the world. It is similar to the consistency of béchamel sauce, and it is delicious! Instructions Add oil to a pot and heat over medium high heat. Add onion and sauté for a few minutes or until the onion becomes translucent and edges start getting slightly burnt. Add potatoes and carrots into the pot and stir for a couple of minutes or until the surface of the vegetables starts getting cooked. Add water and turn the heat up to bring it to a boil. Then reduce the heat to medium low and simmer for about 7 minutes or until the vegetables are nearly cooked through (note 4). Break the curry roux cake into small blocks along the lines and add them into the pot. Stir gently to blend the curry roux. Reduce the heat to low, place a lid on and cook for about 10 minutes or until the curry roux is completely dissolved. Stir occasionally as the curry tends to stick to the bottom of the pot. Check the consistency of the sauce. It should be like béchamel sauce. If it's too thick, adjust with some water. If too thin, cook further without the lid. It will thicken when cooled down as well. Turn the heat off. Serving Place a cup of hot cooked rice onto one side of a plate. Place the chicken cutlet pieces next to the rice, leaning them on the rice so that there will be a space to pour the curry. Pour curry next to the chicken cutlet, put fukujinzuke on the side and serve immediately. Recipe Notes 1. If the carrot is fat, you may halve or quarter it lengthwise, then slice it. 2. I used a medium-hot curry pack. But you can use mild, hot curry, or even another brand instead of House Food. Different kinds/brands of roux might require different amounts of water. Please follow the instructions on the pack. 3. If you are making chicken cutlets at the same time, start making the cutlets when the water is added to the pot of curry ingredients so that the chicken cutlets are ready around the same time as the curry, or soon after the curry is done. It is better to use freshly cooked hot chicken cutlets. 4. Put a skewer through the potato/carrot. If the skewer can easily get through, the vegetables are cooked. 5. You may pre-make the curry and serve it later. The curry can be kept for a few days in the fridge, 1 month in the freezer. When the curry cools down, the sauce thickens. The consistency of the sauce should be like béchamel sauce. Check the consistency of the sauce after re-heating and if too thick, adjust with water. To defrost your curry, see the post for two different methods. 6. Nutrition per serving. It is a high calorie food. Eat vegetables for the rest of the day! Previous Next

< Back Caramel Apple Crisp Overnight French Toast Prep Time: 20 Minutes Cook Time: 30 Minutes Serves: 6 Level: Beginner About the Recipe Ingredients For the French Toast 2 cups whole milk 6 eggs ½ cup brown sugar 1½ tsp cinnamon 2 tsp vanilla extract ¼ tsp salt 1 tbsp unsalted butter, to butter the casserole dish 1 medium brioche loaf, cut into slices For the Apples 3 small, green apples, peeled, cored, and sliced 1 lemon, juiced ½ tsp vanilla extract For the Streusel Topping 1½ cups old fashioned oats ¾ cup brown sugar ½ tsp ground cinnamon ½ tsp salt 4 tbsp unsalted butter For the Caramel Sauce ⅔ cup granulated sugar 3 tbsp unsalted butter ⅓ cup whipping cream Preparation The Night Before In a medium bowl, whisk together milk, eggs, sugar, cinnamon, vanilla, and salt. Set aside. Lightly butter the sides and bottom of a 9 x 13 casserole dish. Arrange bread slices into the dish, slightly overlapping one another. Pour the egg mixture evenly over the arranged slices of bread. Cover with plastic wrap and place into the refrigerator overnight. Day Of Baking Remove the casserole dish from the refrigerator about 1 hour prior to baking. Combine sliced apples, lemon juice, and vanilla extract in a large bowl. Toss to coat. Spread evenly over bread slices. Combine oats, brown sugar, cinnamon, and salt in another bowl. Cut in the butter and mix until the butter is well incorporated with the oats. Sprinkle the oat mixture over the apples. Preheat the oven to 350 degrees F. Place into the oven and bake for 30 minutes, until the top is golden brown. While french toast is baking, make the caramel sauce. Heat granulated sugar in a small saucepan over medium heat, stirring constantly. Sugar will start to break down and turn into an amber color. Watch carefully so it does not burn. Add butter and quickly whisk until melted. Slowly stir in whipping cream. Continue to stir and let it come to a boil. Remove from heat and set aside. Once it’s finished baking, drizzle with caramel sauce as soon as it comes out of the oven. Serve immediately. Previous Next

We Are Coming Soon Sign up to be the first to know when we go live. Notify Me Thanks for submitting!

< Back Best German Beef Schnitzel Prep Time: 30 minutes Cook Time: 10 minutes Serves: 6 Level: Beginner About the Recipe Ingredients 1 pound raw beef roast/steak (you can also use chicken, or pork) Salt and pepper to taste 1 cup all-purpose flour 2-3 large eggs (lightly beaten with oil) 2-3 tablespoons oil (1 tablespoon per egg) 1 cup plain breadcrumbs or crackers (I prefer the breadcrumbs) Oil (for deep frying. Use a neutral-tasting oil with a high smoke point) Lemon juice Mayonnaise and ketchup sauce (equal parts or to taste) for serving Preparation Thinly slice partially frozen meat against the grain into smaller pieces. Pound meat VERY THIN with a flat mallet or meat tenderizer. The thinner the better. You should be able to see through the meat (and there may even be small holes). Lightly beat the eggs and the oil together. Season the flour mixture to taste with salt and pepper (or preferred seasoning). Place the egg mixture, the seasoned flour, and the breadcrumbs into three separate shallow bowls. Dredge each individual piece of pounded meat, 1) first in the flour, 2) then the egg mixture, and 3) finally the breadcrumbs, making sure to coat both sides well. Deep fry, or fry in a pan with a liberal amount of oil immediately (enough that it nearly covers it), or the end product will be soggy. Make sure the cooking oil is hot enough (about 330 ° F). You want to make sure that it starts to fry immediately and doesn’t just sit in the oil. Fry until golden brown on one side and then turn to fry until golden brown on the other side. Because the meat is so thin, this won’t take very long, only about 2-3 minutes . Transfer schnitzel to a large cookie pan with a rack and place in a warm oven until time to serve. Serve warm. Serve by drizzling with lemon juice, or with the mayo/ketchup mixture, or your favorite dipping sauce. Previous Next

< Back Easy Peanut Butter Chocolate Fudge Prep Time: 5 minutes Cook Time: Serves: 8-10 Level: Beginner Ingredients 1 container chocolate frosting (traditional, not whipped) 1 small jar peanut butter, smooth or crunchy Preparation Place both ingredients in a bowl and heat in the microwave for one minute. Mix thoroughly until combined. Pour in a 9x9 pan lined with parchment paper. Cover and chill for at least one hour, or even better, overnight in the fridge. Cut into small bite size pieces. Quick and easy peasy! Previous Next

< Back Homemade Hummus Prep Time: 10 minutes Cook Time: Serves: 8 Level: Beginner About the Recipe Ingredients 1 – 15oz. can garbanzo beans (a.k.a. chick peas), save the liquid ¼ cup lemon juice ¼ cup tahini 1 clove OR 1 head freshly roasted garlic (to taste) 2 tablespoons olive oil ½ - 1 teaspoon cumin (to taste) ½ teaspoon paprika ½ teaspoon salt 2 – 3 tablespoons reserved garbanzo bean liquid Preparation Drain the garbanzo beans. Keep the liquid and set aside. Add all the ingredients, except the reserved liquid, in a blender or food processor and blend until smooth. Add enough of the reserved bean juice to make it the consistency that you like. Drizzle a little olive oil over the top before serving. Serve with fresh cut up vegetables or your favorite cracker or flat bread. Seriously, if you want something quick, something tasty, and something that will stick to your ribs, this homemade hummus is the way to go! *Note: We like food savory and flavorful, so we used the full head of garlic and 1 teaspoon of cumin. So good! Previous Next

< Back Homemade Cream Of Anything Soup Prep Time: 10 Minutes Cook Time: 10 Minutes Serves: 1 can Level: Beginner About the Recipe Ingredients Cream of Celery Soup: 2 tablespoons butter or oil 1/4 cup finely diced celery 2 tablespoons flour 1 1/2 cups milk (any percentage) 1 teaspoon crushed celery seed salt and pepper to taste Cream of Mushroom Soup: 2 tablespoons butter or oil 1/2 cup finely diced mushrooms 2 tablespoons flour 1 1/2 cups milk (any percentage) salt and pepper to taste Cream of Chicken Soup: 2 tablespoons butter or oil 2 tablespoons flour 1 3/4 cups milk (any percentage) 1 1/2 teaspoons chicken base, bullion or powder salt and pepper to taste. Preparation Cream of Celery Soup: In a medium-sized saucepan, melt butter over medium heat. Add celery and until softened, three to four minutes, stirring often. Stir in flour, whisking as the flour cooks for a minute or two and smooths out. Add milk, a little at a time, whisking until it’s all incorporated. Bring to a simmer and simmer gently, stirring now and then, until the mixture is thick enough to coat the back of a spoon and leaves a distinct line when a finger is run across it. It will thicken more as it cools. Add the celery seed and salt and pepper to taste. Use as a substitute for a can of Cream of Celery Soup. Cream of Mushroom Soup: In a medium-sized saucepan, melt butter over medium heat. Add mushrooms and cook until lightly browned and softened, four or five minutes, stirring often. Stir in flour, whisking as the flour cooks for a minute or two and smooths out. Add milk, a little at a time, whisking until it’s all incorporated. Bring to a simmer and simmer gently, stirring now and then, until the mixture is thick enough to coat the back of a spoon and leaves a distinct line when a finger is run across it. It will thicken more as it cools. Add salt and pepper to taste. Use as a substitute for a can of Cream of Mushroom Soup. Cream of Chicken Soup: In a medium-sized saucepan, melt butter. Stir in flour, whisking as the flour cooks for a minute or two and smooths out. Add milk, a little at a time, whisking until it’s all incorporated. Bring to a simmer and simmer gently, stirring now and then, until the mixture is thick enough to coat the back of a spoon and leaves a distinct line when a finger is run across it. It will thicken more as it cools. Add chicken base and salt and pepper to taste. Use as a substitute for a can of Cream of Chicken Soup. Previous Next

< Back Double Chocolate Chip Muffins Prep Time: 10 minutes Cook Time: 21 minutes Serves: 12-14 muffins Level: Beginner Ingredients 2 cups (250g) all-purpose flour 1 cup (200g) granulated sugar 1/2 cup (41g) unsweetened natural cocoa powder 1 teaspoon baking soda 1/2 teaspoon salt 1 and 3/4 cups (315g) semi-sweet chocolate chips 2 large eggs, at room temperature 3/4 cup (185g) full fat sour cream or plain yogurt, at room temperature 1/2 cup (120ml) vegetable oil* 1/2 cup (120ml) whole milk, at room temperature 1 and 1/2 teaspoons pure vanilla extract Preparation Preparation Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners. This recipe yields about 14 muffins, so prepare a second muffin pan in the same manner or bake in batches and reserve leftover batter at room temperature for when the first batch is done. Whisk the flour, sugar, cocoa powder, baking soda, salt, and chocolate chips together in a large bowl. Set aside. Whisk the eggs, sour cream, oil, milk, and vanilla extract together until combined. Pour wet ingredients into dry ingredients and fold together with a rubber spatula or wooden spoon until completely combined. (Batter is quite thick, so I recommend a spatula or spoon over a whisk.) Avoid overmixing. The batter will be thick and sticky. Spoon the batter into liners, filling them all the way to the top. Bake for 5 minutes at 425°F then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 15-16 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20-21 minutes, give or take. (For mini muffins, bake 13-14 total minutes at 350°F (177°C) the whole time.) Cool muffins for 10 minutes in the pan, then transfer to a wire rack until ready to eat. Cover leftover muffins and store at room temperature for 5 days or in the refrigerator for 1 week. Notes Freezing Instructions: For longer storage, freeze the muffins for up to 3 months. Thaw overnight in the refrigerator, then heat up in the microwave if desired. Special Tools (affiliate links): 12-count Muffin Pan | Cupcake Liners | Glass Mixing Bowls | Whisk | Wooden Spoon or Rubber Spatula | Cooling Rack Jumbo Muffins: If you’d like to make about 6 jumbo muffins instead of standard size, follow the recipe through step 3 using a greased jumbo 6-count muffin pan . Spoon batter into the liners, filling all the way to the top. Bake for 5 minutes at 425°F then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 25-28 minutes or until a toothpick inserted in the center comes out clean. Sour Cream: Use full fat sour cream. In a pinch, you can replace it with plain yogurt. (Full fat Greek style or regular yogurt would be best.) Oil: For best taste and texture, use vegetable oil. In a pinch, you can replace with canola oil or olive oil. The muffins can taste greasy with melted coconut oil, but if you try it, it’s imperative the other ingredients are room temperature so the coconut oil doesn’t solidify as you mix the batter together. Milk: Whole milk is best. 2%, 1%, or nondairy milk work in a pinch. Do not use nonfat milk. Don’t use buttermilk. (You could use buttermilk if replacing both the sour cream AND milk, but the muffins taste a little spongy that way. Best to use sour cream and whole milk.) Double Chocolate Muffins Details Flavor: Chocolate. Seriously, that’s all you really need to know! This chocolate muffin recipe comes together with cocoa powder and chocolate chips. In recent years, I began adding vanilla extract to the batter for a touch of extra flavor. You can certainly leave it out if you’d like (and as mentioned above, the cookbook recipe doesn’t include it). Texture: Unlike chocolate cupcakes and chocolate cake , these muffins don’t really have a sponge-like texture. And that’s mostly because we aren’t adding hot water to the batter . They’re more like a bakery-style muffin with a tighter crumb and satisfying bite. Ease: Besides the deep chocolate flavor, what you’ll love most about this double chocolate chip muffin recipe is its ease. The recipe uses common baking ingredients, doesn’t require a mixer, and is super straightforward. Key Ingredients in Double Chocolate Muffins The full written recipe is below, but let’s walk through some key ingredients so you understand their importance. This is always helpful when looking for substitution options. Cocoa Powder: Use unsweetened natural cocoa powder. You could get away use dutch process cocoa powder, but the muffins may not rise as much. For best taste and texture, stick with natural. Most of the flavor comes from the cocoa powder, so choose a good one! I’ve baked with many over the years and I always go back to Hershey’s. Sour Cream: If you were to skip the sour cream and replace it with milk, the chocolate muffins would be thin, flat, and wet. Sour cream lifts the crumb and keeps the muffins moist. You can replace it with plain yogurt and I often do—in fact, that’s how the recipe is written in the book! Oil: We usually use creamed butter and sugar in muffin recipes. However, cocoa powder is a very drying ingredient so it’s best paired with oil to keep the muffins moist. If you replace it with melted butter, the muffins will dry out. You won’t miss the flavor of butter because chocolate overpowers it. Avoid Overmixing & Use Room Temperature Ingredients Really all you’re doing here is whisking the dry ingredients together in one bowl and the wet ingredients together in another bowl. The dry ingredients include sugar and chocolate chips. This way you’re only mixing the ingredients together once—dry + wet instead of dry + wet + mixing in the chocolate chips. Make sense? The reason why you’ll mix the chocolate chips into the dry ingredients is to avoid over-mixing the final batter. Over-mixing muffin batter can lead to a tough, dense baked good. While these chocolate muffins are certainly denser than our soft and spongy chocolate cupcakes , they aren’t heavy as bricks. What will also help you avoid overmixing is using room temperature ingredients. Bring the eggs, milk, and sour cream to room temperature before starting. As a shortcut, place the eggs in a glass of warm water for 10 minutes and—honestly this is what I do—microwave the sour cream and milk for 10-15 seconds to take the chill off. Tip: You won’t regret eating one warm out of the oven. Those melty chips! Previous Next

< Back Homemade Hot Cocoa Mix Prep Time: 5 min Cook Time: 10 min Serves: Level: Beginner About the Recipe Ingredients 2 Cups nonfat dry milk powder* ¾ cup sugar ½ cup powdered cocoa ½ cup powdered non-dairy creamer Dash of salt Preparation In a large mixing bowl, combine all ingredients. Blend well. Store in a tightly covered container. 3 ¾ cups of mix will make approximately 15 cups of delicious hot cocoa. To serve use ¼ cup cocoa mix and add to ¾ cup hot water. Serve.

< Back “Any Old Bottle of Fruit” Cake Prep Time: 10 min Cook Time: 50 min Serves: Level: Beginner About the Recipe Ingredients 1 quart of any bottled fruit, juice and all 2 cups of granulated sugar 1 cup oil 4 cups flour (not sifted) 4 teaspoons soda – mix in with fruit 1 teaspoon salt 1teaspoon cloves 1teaspoon nutmeg 1 Tablespoon cinnamon 1 cup nuts (optional) 1 cup raisins or chocolate chips (optional) Preparation Blend or chop fruit and place in a large mixing bowl with sugar and oil. Add sifted dry Mix together well Pour into a 9x13 inch pan Bake at 350 degrees for about 50 minutes or until a Cool. Frost with Cream Cheese Icing Hurry and take a big slice before anyone knows that the cake is done, or you won’t get any because it is that good.

< Back Minestrone Soup Prep Time: 10 minutes Cook Time: 20 minutes Serves: 10 Level: Beginner About the Recipe Ingredients 1 can kidney beans ½ teaspoon granulated garlic ½ teaspoon salt ¼ teaspoon black pepper 1 tablespoon olive oil 2 tablespoons fresh or dehydrated parsley 1 small zucchini - unpeeled, diced 1 teaspoon celery seed (or two celery ribs) 1 can carrots (or two small carrots) 1 teaspoon dehydrated onion (or one small onion, minced) 1 quart stewed tomatoes 1 tablespoon butter (optional, add for richer flavor) 2 ½ cups water 1/3 cup elbow macaroni or favorite pasta shell ½ cup beef bouillon (or tomato juice) ½ teaspoon salt (or to taste) Preparation Mash beans slightly in the bottom of a large stew pot. Stir in garlic, salt, pepper, oil, and parsley. Add zucchini, celery, carrots, onion, tomatoes, butter, and water. Bring to a boil over medium heat, stirring occasionally. Reduce heat, cover and simmer 1 hour, stirring occasionally. Add macaroni and beef bouillon (or tomato juice). Simmer 15 minutes or until macaroni is tender, stirring occasionally. Add salt to taste. Serve with freshly baked cornbread or a slice of homemade bread. Perfect meal to feel satiated in the body and the soul. Previous Next

< Back Homemade Apple Cider Prep Time: 20 Minutes Cook Time: 3 Hours Serves: 10 - 12 Cups Level: Beginner About the Recipe Picked some apples off our tree earlier today. I have homemade apple cider now simmering on the stove. Ingredients 10-12 medium apples of choice, quartered 2 oranges, quartered 2 lemons, quartered 1 Tablespoon whole cloves 1 teaspoon ground nutmeg 1 teaspoon ground ginger 4 whole cinnamon sticks 1/4 heaping teaspoon ground allspice 10-12 Cups water (enough water to cover & leave 1-2 Inches of head space in the pot. I'm using a 7 quart Dutch oven 1 Cup packed brown sugar. May use more or less according to preferred taste. Preparation Remove stems from apples. Quarter whole apples, lemons & oranges leaving peels on and place into a Dutch oven. Add spices and water. Bring to a simmer using high heat. Reduce heat to medium low and cover. Simmer for 2 hours. After 2 hours mash fruit with a potato masher or mash fruit on the side of the pot with a wooden spoon. Cover and simmer for 1 more hour. Strain with a fine mesh strainer into a large bowl then place cheese cloth in strainer & re-strain. Add brown sugar to sweeten. Stir until dissolved. Serve warm or chilled. Previous Next