Spinach Salad Recipe

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Spinach Salad
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Ingredients:

  • 1/4 cup brown sugar
  • 1 cup black strap porter or rasberry ale, recipes follows
  • 5 to 6 cups baby spinach leaves, well washed and thoroughly dried
  • 8 lb american ii row pale malt
  • 1/4 lb120 litre crystal malt
  • 1/4 lb 60litre crystal malt
  • 1/2 lb black patent malt
  • 1/2 lb cara pils malt
  • 1/2 lb toasted ii row pale malt
  • 1/2 lb flaked wheat
  • 2 tsp gypsum
  • 1 1/3 oz cascade hops, divided
  • 1 2/3 oz fuggles hops, divided
  • 1/3 plus 1/2 oz kent goldings hops
  • 1 (2 3/4 oz) american ale yeast (liquid)
  • 8 lb american ii row pale malt
  • 1/2 lb 60litre crystal malt
  • 1/2 lb cara pils malt
  • 1/2 oz wheat
  • 2 tsp gypsum
  • 1/2 oz willamette hops
  • 1 oz fuggles hops, divided
  • 1/2 oz kent goldings hops
  • 1 (4-oz package) california liquid ale yeast

Directions:

  1. Slice onions into thin circles, using all of the white and 1/2 of the green. Saute onions and bacon until the bacon is crispy and the onions are translucent, about 5 minutes.
  2. Add brown sugar and stir. When that is well blended into a lumpy sticky mess, add the beer. Let this reduce for about 5 minutes, or until it becomes thick and syrupy.
  3. Add a pinch of salt and several turns of fresh cracked pepper. Add balsamic vinegar and combine well.
  4. Combine the spinach, cucumber, bell pepper, and Gorgonzola in a bowl. Pour hot dressing over the salad, toss, and serve immediately.
  5. Blackstrap Porter:
  6. Measure out all grains using a scale. Run the grain through a mill to crack the husk and release the starch; a supplier can do this.
  7. In a 6 to 10 gallon boiling pot, with screen in bottom, also known as a false bottom, add the gypsum to 2 1/2 gallons of water preheated to 168 degrees F. Pour crushed grains and wheat into the water and stir until mixed thoroughly.
  8. Cover the pot and let stand for about one hour periodically checking the to be sure it stays between 146 to 152 degrees F.
  9. Have available another 6 to 10 gallon pot of water heated to 180 to 190 degrees F also on the stove, about 7 gallons worth.
  10. Remove grain pots' cover, sparging [spraying], and gently sprinkle the hot water over the grain mixture until you get 2 to 3 inches of water on top of the mixture. Then attach a flexible tube to the outflow of the grain pot (masher) and turn the spigot on. This opens a valve that allows drainage of the sweet liquid (wort) from the bottom. Keep a steady stream of hot water sprinkling over the mixture while allowing a third pot to be filled with the drainage (this takes about 20 minutes).
  11. Once you have collected about 6 1/2 gallons close the spigot and stop the sprinkling then place this pot on the stove. Bring to a boil (this takes about 25 to 30 minutes). Once brought to a boiling, start a timer, add the molasses, and boil for a total of 15 minutes without any hops.
  12. At 15 minutes add 2/3 ounce of Cascade hops; for bittering, continue to boil. After an additional 30 minutes add 1 ounce Fuggles hops; for flavor, continue to boil. After an additional 15 minutes add 1/2 ounce Cascade, 1/3 ounce Fuggles and 1/3 ounce Kent Goldings hops; also for flavor, continue to boil. Also add copper chilling coil to the boil at this time to sterilize it (standard home brewing equipment). After an additional 15 minutes add 1/2 ounce of Kent Goldings and 1/3 ounce of Fuggles hops; for aroma, and stir for a few seconds then switch off the heat.
  13. Remove the pot containing the wort to the sink, attach a plastic tube to the faucet and another to the outflow of the copper coil, and run cold water through the coil immersed in the wort. This will cool down the wort in about 20 minutes to fermentation temperature, approximately 75 degrees F. You could chill the wort by placing it in an ice bath but this would take much longer.
  14. Next, the wort is transferred into a sterilized fermenter. Shake the container to add air to the wort. Finally, the yeast is added to the fermenter, and an airlock is attached.
  15. Yield: 5 gallons
  16. The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
  17. Raspberry Ale:
  18. Measure out all grains using a scale. Run the grain through a mill to crack the husk and release the starch; a supplier can do this. In a 6 to 10 gallon boiling pot, with screen in bottom, also known as a false bottom, add the gypsum to 2 1/2 gallons of water preheated to 168 degrees F. Pour crushed grains and wheat into the water and stir until mixed thoroughly. Cover the pot and let stand for about one hour periodically checking the to be sure it stays between 146 to 152 degrees F.
  19. Have available another 6 to 10 gallon pot of water heated to 180 to 190 degrees F also on the stove, about 7 gallons worth.
  20. Remove grain pots' cover, sparging [spraying], and gently sprinkle the hot water over the grain mixture until you get 2 to 3 inches of water on top of the mixture. Then attach a flexible tube to the outflow of the grain pot (masher) and turn the spigot on. This opens a valve that allows drainage of the sweet liquid (wort) from the bottom. Keep a steady stream of hot water sprinkling over the mixture while allowing a third pot to be filled with the drainage (this takes about 20 minutes).
  21. Once you have collected about 6 1/2 gallons close the spigot and stop the sprinkling then place this pot on the stove. Bring to a boil (this takes about 25 to 30 minutes). Once brought to a boiling, start a timer, and boil for a total of 10 minutes without any hops.
  22. Add Willamette hops and 1/2 ounce Fuggles hops; for bittering, continue to boil. After an additional 45 minutes add remaining Fuggles hops for flavor, add the copper chilling coil to sterilize it and continue to boil.
  23. After an additional 14 minutes add Kent Goldings hops for aroma, stir, and immediately switch off the heat. Remove the pot containing the wort to the sink, attach one plastic tube to faucet and the copper inflow and another to the copper outflow, the other end runs into the sink, and turn on the cold water. Cool it down to fermentation temperature of 75-degrees F. This takes about 20 to 25 minutes.
  24. Next, the wort is transferred into a 5 gallon sterilized fermenter. Shake the container to add air to the wort. Finally the yeast is added to the fermenter and an airlock is attached. This fermenter is allowed to stand for 1 week prior to the addition of the raspberries.
  25. At the end of the week, take a large stockpot and add the raspberries and 1 to 2 quarts water. Bring ingredients to 140-degrees F. and allow to stay at this temperature for 30 minutes.
  26. Set aside and let cool. Once cooled, add this into a 6 gallon sanitized fermenter through a sterilized funnel. Siphon the beer from the previous week into the same fermenter once the raspberries have cooled. If you do not let it cool, you could kill the yeast. Attach airlock and allow it to ferment an additional week.
  27. At the end of the week siphon the beer off the raspberries into a third fermenter and allow to finish fermentation for 1 to 2 more weeks.
  28. Yield: 5 gallons
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1391.4 Kcal (5826 kJ)
Calories from fat 200.95 Kcal
% Daily Value*
Total Fat 22.33g 34%
Cholesterol 34.76mg 12%
Sodium 605.99mg 25%
Potassium 2422.43mg 52%
Total Carbs 284.91g 95%
Sugars 196.2g 785%
Dietary Fiber 34.12g 136%
Protein 25.64g 51%
Vitamin C 124.3mg 207%
Vitamin A 0.4mg 15%
Iron 20.9mg 116%
Calcium 400.1mg 40%
Amount Per 100 g
Calories 157.97 Kcal (661 kJ)
Calories from fat 22.81 Kcal
% Daily Value*
Total Fat 2.53g 34%
Cholesterol 3.95mg 12%
Sodium 68.8mg 25%
Potassium 275.02mg 52%
Total Carbs 32.35g 95%
Sugars 22.27g 785%
Dietary Fiber 3.87g 136%
Protein 2.91g 51%
Vitamin C 14.1mg 207%
Vitamin A 0.1mg 15%
Iron 2.4mg 116%
Calcium 45.4mg 40%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 28.9
    Points
  • 36
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • low cholesterol,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Sugar

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