October 23, 2018
Seasonal Ingredient: Clementines
Almost every fruit and vegetable is available year-round. Buy in-season, however, and you get produce at its peak of flavor and nutrients. In January, clementines are readily available.
Obscure facts about Clementines:
In January of 1994, a space probe called Clementine was constructed by the US Naval Research Laboratory for the Ballistic Missile Defense Organization. Designed to test missile tracking sensors and equipped with four cameras, Clementine mapped the surface of the Moon, but it ran out of fuel and so is forever lost in space.
More useful, less obscure facts about clementines: Clementines are high in vitamin C and teeming with folate (vitamin B9). Folate is necessary for a plethora of bodily functions, most notably the building of DNA. Clementines contain myrcene, a pleasantly fragrant component also found in the essential oil of hops. Juicy and sweet, clementines are usually relatively low in acid. Plus, they peel super easily.
King's Darling Clementhefe [OG 1.042-1.046]
6.3 lbs Wheat liquid malt syrup 1.0 oz Crystal hops (60 min)
1.0 oz Sweet Orange Peel (last 10 min of boil)|
8 to 12 Clementines, peeled
White Labs 029 German Ale/Kolsch yeast or Wyeast 1007 German Ale yeast
Heat fruit meat in 1/2 gallon of water to 160 degrees F and cool immediately; add to primary fermenter. Ferment @ 60 degrees F.
King's Kristalclementweizen [OG 1.052-1.056]
5.5 lbs German Wheat
4.0 lbs Belgian Pale malt
0.25 oz Styrian Aurora hops (60 min)
Wyeast 3056 Bavarian Wheat Blend
Add a slice or two of Clementine to the glass. Or squeeze one half and blend.
Buy yourself a bottle of 1800 Tequila Reposado and shove several peeled Clementines into the bottle and let sit for at least 2 weeks at room temperature. Enjoy over ice.
King's Clemeadtine [3 gallons]
15 lbs Orange Blossom Honey
10 lbs Clementines, peeled (add to secondary)
Lalvin EC-1118 yeast
Don't forget to add a boatload of yeast nutrients! Ferment @ 55 degrees F. After fermentation, dilute with water to taste. Also, read this article on meadmaking for more info.
King's Clementwine [~2 liters]
20 lbs Clementines, peeled and juiced
1 grapefruit, peeled and juiced
1 tangerine, peeled and juiced
1 lb carrots, juiced
Lalvin K1-V1116 yeast
Don't forget to add a boatload of yeast nutrients!
Substitute Clementines for the oranges in Juno's Orange-Carrot Ginger Soda recipe.