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  • Watermelon Kombucha Salad with Ajo Blanco

     

     

    Watermelon Salad with Ajo Blanco (Spanish White Gaspacho) and kombucha

    Will Donnelly | June 2014
    Watermelon Salad with Kombucha Ajo Blanco

     

    Yield: 8

    This bountiful salad is a wonderful Spanish / American cuisine blend that I recently created and would love to share. Ajo Blanco is a very old-school Spanish chilled garlic and almond soup. It's rich and creamy, though inexpensive and dairy-free. Usually this Gaspacho is served with green grapes or melon, which gives this blended soup pops of crisp crunchy texture and ever-so sweet grape fragrance, which is what got me thinking about watermelon. Start by making your Ajo Blanco, as you will need to cool it in the fridge before serving. If you are up for it, let it stand overnight in the fridge to really get the flavors working

    Ingredients

    Ajo Blanco

    • 225 grams blanched almonds (roughly a cup)
    • 3 garlic cloves, peeled and cored
    • 75 grams good white bread or stale baguette soaked in water
    • 750ml (3+ Cups) Iced water
    • 3 tablespoons extra virgin olive oil
    • 3 tablespoons Sherry Vinegar
    • salt and pepper to taste

     

    Watermelon Salad

    • 1/8th large watermelon
    • 1 washed cucumber
    • 1 juicy tomato
    • 1/2 bunch cilantro
    • 2 tablespoons kombucha vinegar (long fermented kombucha)
    • 2 tablespoons olive oil
    • salt and pepper to taste

    Directions

    Start by making your Ajo Blanco, as you will need to cool it in the fridge before serving. If you are up for it, leave it in the fridge overnight  to really let the flavors meld.

    Ajo Blanco:

    1. Blend your almonds in a food processor until they are as quite fine (3-4 minutes). You may need to push them back into the bowl with a rubber spatula as they clump and climb up the sides.
    2. slowly add 1/3 cup of the iced water into the food processor.
    3. Squeeze the bread of excess water and add to the mix.
    4. At this point, add your garlic. If you have a mortar and pestle, use it! Mash your garlic with a bit of salt into a frothy pulp, then add to the soup.
    5. Add the vinegar and the olive oil, salt and pepper, and the rest of the water.
    6. If there is too much water for your mixer, you can transfer the soup into a large bowl and stir in the rest with your spatula there.
    7. Be aware that the bread may make the soup quite stodgy. If it is so, keep adding ice water until the soup is nappe consistency, or just thick enough to coat the back of a spoon.
    8. reserve and cool in the fridge.

     

    Watermelon Salad:

    1. Peel stripes off your cucumber leaving some skin in tact.
    2. Cut the cucumber in half, and dice it as finely as possible. Add to a small mixing bowl.
    3. Take the other half, stand it up on your cutting board, and carefully cut a long, skinny, angular wedge. Then rotate the cucumber a bit and make the same angled cut. Continue to do this (imagine you are carving a large cucumber spear) until you have no more cucumber. This process is very similar to a roll cut or angled roll cut. Place this cucumber into separate medium mixing bowl.
    4. Wipe down your cutting board, then halve and core your tomato. Fine dice the entire thing and transfer into the small mixing bowl.
    5. Now cut the watermelon into 1.5 inch slices, and clean it of the rind and any white pith. take your end wedge (smallest piece), small dice and add to the rest of the finely diced mix.
    6. Add salt, pepper, 1 Tbsp 'buch vinegar (if you don't have 'buch vinegar you can use champagne or white vinegar) and 1Tbsp olive oil to the small mixing bowl and give it a quick toss.
    7. Take the remaining watermelon pieces and cut off long 'shingles', about a centimeter thick. This will give you a nice piece of watermelon where you can get to the seeds and remove them, and then cut it into long, angular wedges. Add this to the medium mixing bowl.
    8. Add the rest of the 'buch vinegar and olive oil to your medium mixing bowl and lightly toss with a bit of salt and pepper.

    Final Steps

    1. Wash, dry and pluck your cilantro into large plushes.
    2. Pour your Ajo Blanco into your serving bowl (s)
    3. Spoon on top your small dice mix, then arrange your large-cut mix ontop, vertically.
    4. Finish with sprinking your cilantro on top!
    5. Enjoy the taste of summer :)

     

  • Pomegranate-Kombucha Apple Sauce

    Afternoon y'alls! It's been blowing a two-foot-deep tundra sideways here, and it's time to offset this bone biting chill with some GOOD FOOD! So lets get started on some mind blowing Pomegranate-Kombucha Apple Sauce, perfect with cracked oatmeal and homemade yogurt.

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    Time required: 3-4 Hours (pot watching mostly)

    Other requirements: Pomegranate-Kombucha (see below)

    Difficulty: Easy / Medium

     

    Note- you can start your apple sauce with the pomegranate kombucha first, and then add the caramel later when you've finished it. This may shorten the time required.

    Ingredients:

    • 12-15 Apples, preferably Honey Crisps
    • 2 Cups of Pomegranate-Kombucha (optional until you try it with. :)
    • 1 Cup White Sugar
    • 3 Cups Water
    • 1 tsp (teaspoon) Salt
    • 1 tbsp Cinnamon
    • 1 tbsp Ground ginger
    • 1 tbsp Allspice
    • 1/2 tsp nutmeg
    •  1/2 tsp clove
    • love

    Instructions:

     

    Pomegranate-Kombucha: Makes  2 Quarts +

    Follow our instructions here for 1/2 Gallon our Basic, Straight-Up Kombucha.

    Depending on your judgement on their flavor, and final amount of juice, add either 1.6 fluid ounces of Pomegranate Concentrate (found at health food stores, organic is best) OR  juice from a freshly squeezed pomegranate, to your now finished kombucha. Reserve 2 cups of Pom-'Buch for this recipe.

     

    Caramel Syrup: Read through before starting

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    • Please: take any and all necessary precaution with any syrup production, as this stuff gets really hot.
    • Add 1 cup of sugar to a (very important) SQUEAKY CLEAN and DRY sauce pot.
    • Boil 2 Cups water in a kettle or separate pot while you ...
    • Turn heat to Med-High, and let your sugar start to melt.
    • Once your sugar melts, with a metal whisk (or spoon as I forgot mine), whisk any left over sugar clumps to make a uniform syrup.
    • You will now cook the syrup until it goes a medium orange / brown, and then turn off the heat so that after cooling, your syrup will be a lovely and deep caramel color.
    • As its still bubbling and cooling off, add your 2 Cups of boiling water all at once and WHISK! Beware: this is hot enough to scald you so be careful! Do not add the water too slowly because the sugar will vaporize a small amount of water and splatter it on you, where as if it all goes in at once, it will cool down the sugar much quicker and make this a safer operation.
    • Did you do it? Well Done! Pat yourself on the back. Now onto..

    The Apple Sauce

    • Quickly rinse and peel any stickers off your Apples, then pat dry with a cloth.
    • Cut the Apples in half vertically, then vertically half again.
    • with a small pairing knife, core out the quarter slices.DSC_5366
    • Small dice your apples.
    • Place your Apple dice into a pot with at least 2-3 inches space at the top.
    • Add all your spices and salt, Caramel Syrup, and 2 Cups of Pomegranate Kombucha to the pot and give a good stir.
    • Cook on Medium Heat until soft, then low for as long as it takes to cook the residual liquid off.

     

    You've finished your Pomegranate-Kombucha Apple Sauce! Well done. I love it on its own, or as pictured above on top of cracked oatmeal porridge with a dollop of yogurt and sliced apple.

    -Will Donnelly

     

  • Kombucha Cocktails - An Untapped Nexus

     by Billy Stewart

     

    We find ourselves in an interesting period of time. A time where information has become so prevalent that its inflated value is close to 0. The gap has been exponentially widening between information, knowledge and wisdom.

     

    As a result, many of us find ourselves turning to old traditions. Things that have survived the test of time. And thanks to this surge in information, once-lost processes are being reclaimed, dusted off and thrown into a new sea. And to float, it must be inflated with an air of enchantment, meaning, purpose.

     Kombucha cocktail

    What gets my oars rowing is consumable goods. I want to travel to distant lands with my palate, on the sails of fermentation, unlocking compounds hidden beneath the surface.

     

    Where so much is not real, I need something that I can taste, smell, feel, and vice versa. It should tell a story of the way things used to be; or the way things could still be, yet never were. I want to heighten my senses, and alter my perception. I am looking to experience a symphony of ethereal flavor.

     

    This is a call to those who craft such tangible commodities. People who have devoted a large portion of their professional life (discovered their vocation) to making something real, whether used for pleasure or health. But in my mind, that is a fine line not worth debating. Instead I would like to marry the two with Reverse Toxmosis. Change the future, because it is nothing; as it has not yet occurred. I cannot do it for you, but I will provide the platform. Kombucha cocktails. So backwards that it is upside down.

     

    Reverse Toxmosis

     

    4 oz straight up

    4 oz Kølsh

     

    mix, sip, repeat

     

    Bruchelada

     

    4 oz straight up

    4 oz gaffel kolsh

    2 oz kombucha breath of fire

    salt rim

    lime garnish

     

    rim, blend, garnish, sip at your own risk

     

    Jasmine Margarita

     

    2 oz tequila

    1 oz triple sec

    ½ oz simple syrup

    3 oz Jasmine Green Kombucha

    salt rim (optional)

    lime garnish

     

    a low calorie, delicious alternative to traditional margaritas

    You will be asking your local bartender for Kombucha in all of your Margaritas

     

    Hail Mary

     

    2 oz tequila

    2 oz kombucha breath of fire

    4 oz McClure’s Bloody Mary Mix

    kombucha vinegar pickled veg garnish

    *please enjoy all alcoholic cocktails at your own risk

    Non Alcoholic options

     

    Kombujito

     

    muddled mint, simple syrup, and lime zest

    6 oz Jasmine Green Kombucha

    strained over crushed ice

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