SUPERBOWL LASAGNA

Hakkaisan Junmai Daiginjo

Premices Brut

Eternal Embers

Brut 2G

Extra Brut

Ci Confonde

Morphos

Suspended In Amber

Roza Mira

RJR Brut

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.

Cook the Meat

Add the ground beef and Italian sausage to the skillet. Cook until browned, breaking it apart with a spoon. Drain excess fat.

Add the Meats

Stir in the tomato sauce, crushed tomatoes, salt, and black pepper. Bring to a simmer and let it cook for about 15 minutes.

Prepare the Sauce

While the sauce simmers, cook the lasagna noodles according to package instructions until al dente. Drain and set aside.

Cook the Noodles

In a mixing bowl, combine the ricotta cheese, egg, chopped basil, salt, and black pepper. Mix until well combined.

Mix the Cheese Filling

Spread a thin layer of the meat sauce at the bottom of a 9x13 inch baking dish. Layer 4 lasagna noodles over the sauce, followed by half of the ricotta mixture, a third of the mozzarella cheese, and a third of the remaining meat sauce. Repeat layers, finishing with noodles, remaining sauce, and mozzarella and parmesan cheese on top.

Assemble the Lasagna

Cover the dish with aluminum foil and bake in a preheated oven at 180°C (350°F) for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.

Bake

Remove from the oven and let the lasagna rest for 10 minutes before slicing. Serve warm.

Let it Rest

Lasagna noodles

Ground beef

Italian sausage

Onion, chopped

Garlic, minced

Tomato sauce

Crushed tomatoes

Ricotta cheese

Mozzarella cheese, shredded

Parmesan cheese, grated

Eggs

Fresh basil, chopped

Salt

Black pepper

Olive oil

Rinse the rice thoroughly under cold water until the water runs clear. Soak the rice in clean water for about six hours.

Prepare the Rice

Drain the soaked rice and steam it for approximately 30 minutes until fully cooked. Allow the rice to cool to room temperature.

Steam the Rice

Once the rice has cooled, sprinkle the koji mold evenly over the rice and mix gently. Cover the rice with a cloth and let it rest for about 24 hours at a warm temperature (around 30°C or 86°F).

Add Koji Mold

In a separate bowl, mix the cooled rice with water and yeast. Stir well to combine and let it sit for 2-3 days to start fermentation.

Prepare the Fermentation Starter

In a fermentation vessel, combine the koji rice, fermentation starter, and remaining water. Stir gently to mix all the ingredients.

Combine Ingredients

Cover the fermentation vessel with a cloth and let it ferment for about 2-3 weeks, stirring daily. Monitor the temperature to keep it consistent.

Fermentation

After fermentation is complete, press the mixture through a cloth or sake press to separate the liquid from the solids.

Pressing the Sake

Transfer the pressed sake into clean bottles and seal them. The sake is now ready to be enjoyed!

Bottling

Rice

Water

Koji mold

Yeast

Carefully harvest 500 grams of Pinot Meunier grapes and 500 grams of Chardonnay grapes. Ensure that the grapes are ripe and free from any mold or damage.

Harvesting Grapes

In a clean fermentation vessel, crush the harvested Pinot Meunier and Chardonnay grapes to extract the juice. This can be done by hand or with a grape crusher.

Crushing Grapes

Add 10 grams of sugar and 200 ml of filtered water to the grape juice. Stir gently to dissolve the sugar completely.

Adding Sugar and Water

Sprinkle 2 grams of Champagne yeast over the surface of the grape juice mixture. Allow it to hydrate for about 10 minutes, then gently stir to incorporate the yeast.

Inoculating with Yeast

Cover the fermentation vessel with a clean cloth and let it sit at room temperature for 7-10 days. Stir the mixture daily to encourage fermentation.

Fermentation Process

Once fermentation is complete (bubbling has stopped), siphon the wine off the sediment into another clean vessel, leaving the sediment behind. This process is known as racking.

Racking the Wine

To induce the second fermentation, add a mixture of sugar and yeast to the racked wine and bottle it in Champagne bottles, leaving some headspace. Seal the bottles with caps or corks.

Second Fermentation

Store the bottles in a cool, dark place for at least 3-6 months to allow the flavors to develop. During this time, the wine will naturally carbonate.

Maturation

After maturation, chill the bottles and carefully remove the caps or corks. Allow the sediment to settle and pour the wine into a flute, leaving behind the sediment.

Disgorgement

Serve the Premices Brut chilled. Enjoy the complex flavors of the Pinot Meunier and Chardonnay in every sip.

Serving

Pinot Meunier grapes

Chardonnay grapes

Sugar

Yeast (Champagne yeast preferred)

Water (filtered)

Begin by washing the rice thoroughly to remove excess starch. Soak the rice in water for about 8 hours, then drain and let it air dry for 30 minutes.

Steam the soaked rice for about 30-40 minutes, or until the grains are tender and translucent. Allow the rice to cool to around 30°C (86°F).

Once the rice has cooled, sprinkle the koji mold over it. Mix well to ensure even distribution, then cover it with a clean cloth and let it ferment for about 48 hours at a controlled temperature.

In a separate container, mix 1 tsp of yeast with 1 cup of warm water. Let it sit for about 10 minutes until frothy.

Prepare Yeast Starter

In a fermentation vessel, combine the steamed rice (with koji), the yeast starter, and the remaining water. Stir gently to combine all elements.

Cover the fermentation vessel with a cloth and allow it to ferment in a cool, dark place for about 2-4 weeks. Stir the mixture gently every few days.

Once fermentation is complete, strain the mixture through a fine mesh or cheesecloth to separate the liquid from the solids. The liquid is your sake.

Heat the sake to 65°C (149°F) and hold it at that temperature for about 15 minutes to pasteurize.

Pasteurization

Once cooled, pour the sake into sterilized bottles. Seal them tightly and store in a cool place.

Let the sake age for at least 1 month before consuming for optimal flavor development.

Aging

Carefully harvest ripe Chardonnay grapes. Ensure they are free from any pest damage or rot.

Harvesting the Grapes

Crush the harvested grapes to release the juice. This can be done by hand or using a grape crusher.

Crushing the Grapes

In a clean fermentation vessel, combine the grape juice with water, sugar, and yeast. Stir gently to mix. Cover the vessel with a cloth and let it ferment in a dark, cool place for about 1-2 weeks.

After fermentation is complete, add tartaric acid to the mixture. This will help balance the acidity of the champagne. Stir gently until fully dissolved.

Adding Tartaric Acid

Transfer the mixture into clean champagne bottles, leaving some headspace. Seal the bottles with corks or caps.

Store the bottles horizontally in a cool, dark place for at least 6 months to allow the flavors to develop.

Before serving, chill the bottles in an ice bucket for 20-30 minutes. Pour into flutes and enjoy your homemade Brut 2G champagne.

Chilling and Serving

Chardonnay Grapes

Tartaric Acid

Harvest Chardonnay grapes and ensure they are clean and free from any debris. Remove stems and leaves.

Grape Preparation

Crush the grapes gently and press them to extract the juice. Collect the juice in a clean fermentation vessel.

Crushing and Pressing

Add the Champagne yeast and sugar to the grape juice. Stir gently to combine. Cover the fermentation vessel with a clean cloth and let it sit at a temperature of around 18-22°C (64-72°F) for about 2 weeks.

After fermentation is complete, siphon the wine off the sediment into a clean fermentation vessel. Add sulfur dioxide to help stabilize the wine.

Racking

Bottle the wine, leaving a little space at the top of each bottle. Seal the bottles and let them sit for another 4-6 weeks at a cool temperature to develop bubbles.

Secondary Fermentation

Before serving, chill the wine in ice for at least 30 minutes to reach the ideal serving temperature.

Chilling the Wine

Serve the Extra Brut Chardonnay in flute glasses to enhance the bubbly experience. Enjoy it chilled!

Serving Recommendation

Yeast (Champagne yeast recommended)

Sulfur dioxide (SO2)

Clear water

Ice for chilling

In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Whisk together until evenly mixed.

Mix Dry Ingredients

In another bowl, beat the unsalted butter with an electric mixer until creamy. Gradually add in the dry mixture, alternating with the eggs, and mix until well combined.

Cream Butter

Stir in the vanilla extract until the mixture is smooth and uniform.

Add Vanilla

In a medium bowl, blend the cream cheese until smooth. Gradually add the powdered sugar, mixing until creamy. Stir in the vanilla extract and lemon zest until fully incorporated.

Prepare Cream Cheese Filling

Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan. Spread half of the base mixture evenly on the bottom of the pan.

Layer the Mixture

Pour the cream cheese filling over the base mixture, spreading it evenly. Top with the remaining base mixture, dolloping it on top.

Add Filling

Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

Once cooled, cut into squares. Top each square with fresh berries and garnish with mint leaves. Serve at room temperature.

Garnish and Serve

All-purpose flour

Granulated sugar

Baking powder

Unsalted butter

Vanilla extract

Cream cheese

Powdered sugar

Lemon zest

Fresh berries (strawberries, blueberries, raspberries)

Mint leaves

Wash the Cayuga and Seyval Blanc grapes thoroughly under cold running water. Remove any stems and leaves. Crush the grapes in a large bowl to release their juices.

Prepare the Grapes

In a large pot, combine the crushed grapes with 4 cups of water and 1 cup of granulated sugar. Stir well to dissolve the sugar completely.

Create the Must

Add 1 tablespoon of lemon juice to the mixture. This will help balance the acidity and enhance the flavors.

Add Lemon Juice

Crush 1 Campden tablet and add it to the must. This will help kill any wild yeast and bacteria. Allow the mixture to sit for 24 hours covered with a clean cloth.

Add Campden Tablet

After 24 hours, sprinkle 1 teaspoon of yeast over the must and stir gently. Cover the mixture with a fermenting lid or a clean cloth secured with a rubber band.

Pitch the Yeast

Let the mixture ferment for about 5 to 7 days at room temperature. Stir the must daily and check for bubbling, which indicates fermentation is occurring.

Once fermentation slows down, strain the liquid through a fine mesh sieve or cheesecloth into a clean fermentation vessel, discarding the solids.

Strain the Must

Seal the fermentation vessel with an airlock and allow the wine to ferment for an additional 2 to 4 weeks until bubbling stops.

Once fermentation is complete, transfer the wine into sanitized bottles, leaving some space at the top. Seal with corks or caps and store in a cool, dark place.

Bottle the Wine

Cayuga Grapes

Seyval Blanc Grapes

Granulated Sugar

Lemon Juice

Yeast (Champagne or Wine Yeast)

Campden Tablets

Rinse the red grapes under cold water to remove any impurities. Cut the pears in half, remove the seeds, and slice into thin wedges. Core the wild apples and slice them thinly as well.

Prepare the Fruit

In a large bowl, combine the rinsed red grapes, sliced pears, and wild apples. Add the honey, lemon juice, cinnamon, nutmeg, and a pinch of salt. Mix gently to coat the fruit evenly with the mixture.

In a medium saucepan, add the prepared fruit mixture along with 1 cup of water. Bring to a gentle boil over medium heat. Once boiling, reduce the heat to low and simmer for about 15-20 minutes, stirring occasionally, until the fruit is tender and the flavors meld together.

Cook the Mixture

Remove the saucepan from the heat and let the mixture cool to room temperature. Once cool, transfer to a serving dish or jar. The dish can be served immediately or refrigerated for up to 3 days. Serve as a refreshing fruit salad or topping for yogurt.

Cool and Serve

Red Grapes

Pears

Wild Apples

Honey

Cinnamon

Nutmeg

Harvest the Frontenac Noir grapes, ensuring they are ripe and free from any mold or rot. Remove stems and any damaged grapes.

In a sanitized fermentation vessel, crush the grapes to release their juice. You can use a wine press or do it manually, ensuring to break the skins.

Crush the Grapes

Add 5 cups of water to the crushed grapes in the fermentation vessel. Gradually mix in 5 cups of granulated sugar until fully dissolved.

Add Water and Sugar

Stir in 2 tablespoons of acid blend and 1 tablespoon of yeast nutrient to the mixture, ensuring even distribution.

Add Acid Blend and Nutrients

Crush 5 Campden tablets into a fine powder and add to the grape mixture. This will help prevent spoilage and unwanted bacteria.

Prepare Campden Tablets

Cover the fermentation vessel with a cloth and let the mixture sit for 24 hours. This allows the Campden tablets to work.

Superbowl Lasagna