[Sca-cooks] Next project, next recipe II.Ambroyno
Phil Troy / G. Tacitus Adamantius
adamantius1 at verizon.net
Sat Feb 20 04:54:18 PST 2010
On Feb 19, 2010, at 11:11 PM, Elaine Koogler wrote:
> Recipe for the kvass? I had some years ago when I visited Russia (it was
> still the Soviet Union then...) and remember drinking kvass. I've love to
> know how to make it!
Master Ateno and I made kvass years ago from a recipe I had found in Andre L. Simon's Concise Encyclopedia of Gastronomy (Simon had taken it from some other source, which I could check if I had it in front of me, which I don't).
I gather it was a little unusual in that yes, it was made from "bread", as long as it was understood that by "bread" the original author meant ground malt made into a very thick mash, formed into cakes and baked in a very low oven for many hours, maybe eight to twelve, then the cakes are broken up and put in water.
Apart from a flavoring of mint, and the fact that it was really at its best at about two weeks of age, as I recall, it was a whole lot like making beer.
I'll see if I can locate the recipe tomorrow...
"Most men worry about their own bellies, and other people's souls, when we all ought to worry about our own souls, and other people's bellies."
-- Rabbi Israel Salanter
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