So have you guys ever heard of German Rumtopf? This post is all about How to Make German Rumtopf. The name means Rum Pot and it’s basically a fruity alcoholic dessert made in a crock. Successive fruits are layered in with sugar and rum, starting in the spring with strawberries.
My Rumtopf Pot
As the summer progresses and each fruit comes into season, it’s added to the pot, and the contents just get better and better. Once fall comes, and summer is over, the pot is closed up and left to mature until the Christmas season where it is traditionally first sampled for the first time in December on the first evening of Advent. We’ve been getting such good fruit this year that I don’t think there’d be an issue with starting a Rumtopf, now, even if it is a bit late in the summer.
So Apple Pie Moonshine – I keep seeing photos, and I keep thinking about making it and finally, I got some Everclear. Yeah, Everclear. I try to stay away from that stuff. Something to do with a Scorpions concert at Red Rocks when I was a kid. As a matter of fact, Everclear usually doesn’t even enter my head at all. Not on my radar.
You know what I love? Smoothies. And probably you do, too? But what I don’t love? Putzing with them. Adding a bit of this or that, trying to get them thick and luscious but still sippable through a straw.
Sometimes you just don’t need a lot of words…the photos speak for themselves! But here’s a great little “recipe” for an overnight Bloody Mary. Perfect for a brunch, it can be jazzed up as you wish, but as it stands, most people will enjoy it – that equals to not too hot, but flavorful, or a great starting point, depending on tastes!
Bailey’s Irish Cream. I remember my first taste. I was barely legal but didn’t have my license with me, and my Dad, his wife, and their friends vouched for me. That probably doesn’t happen anymore. They just really thought I should try Bailey’s. I agree, and think everyone should, especially with St. Paddy’s day around the corner?
I was introduced to Horchata (glad to meet you!) late in life, which is a bit of a shame as it is the perfect thing to drink with Mexican food. Well, other than Margaritas. Cool and light, barely sweet, this is my version.
Labor Day weekend – it seemed long this year! Number 2 was home with his “gf” and I pulled out a few old favorites to teach them. I don’t think I’ve made Orange Julias since he was in grade school – but it sure impressed his friends when he had sleep overs.
If there’s one thing I hate, it’s drinking water. There, I said it. I just don’t really like the taste, it doesn’t seem refreshing, and it’s boring. But water can be transformed with fruits (and even some veggies) but that can get pricey. And buying flavored water can get pricey, too – plus there is that additive thing and the resulting container disposal. The answer? My Spa Water on a Budget.
Spa Water on a Budget
For a while, flavored and spa waters were all the rage on Pinterest and Facebook. I kept seeing these gorgeous pics of pitchers full of fruit, glistening in the sun in frosty pitchers and loved the idea. The thought of the cost, though, just about made me gasp. It doesn’t take much to infuse flavor into your pitcher of water…and there’s a way to do it that costs nothing and prevents waste!
About Spa Water on a Budget:
What kind of miracle is that you might wonder? Well, I make my Spa Water on a Budget out of garbage. Yep, you heard right – Garbage! Stop, though, and think about it. Even the parts of fruits and veggies we don’t use, often for aesthetic reasons, peels, seeds, cores, trimmings, even hulls and stems of strawberries, have tremendous flavor.
I have a kind of unspoken rule: Never waste flavor. Which goes hand in hand with another of my rules: Never waste anything that can be put to good use. You pay for it, use it. And yes, all of those pieces and parts can still go in the recycle bin; just think of the Spa Water for those bits and pieces going on a quick trip side trip on the road to that bin!
These lightly infused, refreshing drinks are some of my favorite things; so simple, so easy and so fabulously frugal. So refreshing. Not necessarily “intensely” flavored, My Spa Water on a Budget is just a gorgeous hint of vegetable or fruit, possibly with a few herbs or spices thrown in the mix and maybe a tea bag or two, if you wish. (You may have seen me mention my Spa Water here or there on my blog pages because when I think about it, I like to share the idea.)
So while you’re at the cutting board and getting ready to send something down the disposal, into the garbage or out to the compost, ask yourself if it can’t make a pit stop on the way and give you just a bit more bang for your buck…be spontaneous and keep a jar or two in the fridge door for whenever you need a little pick-me-up.
Fruit & Veg waste goes in Spa Water on a Budget
Making Spa Water on a Budget:
You’ll want to make sure to wash or thoroughly rinse your whole fruit before cutting into it. Then just go to town and add all those parts and pieces to a pitcher or large mason jar, cover with water and refrigerate. The water begins to infuse almost immediately, but you might want to infuse overnight or for several days. And you might want to add in a tea bag or two for flavored iced tea.
What comes out is perhaps a bit horrifying…leached out of their vibrant colors, bloated and floating around in murky water – but don’t let that deter you! That just means the fruit and the water are getting intimate with one another – making an exchange so to speak. At my house, it also means my son is not very likely to touch it. Oh, if he only knew what he was missing. Shhhh – don’t tell – the kid eats me out of house and home as it is. I just want one thing for myself, just this one little thing…well, maybe I want chocolate for myself, too. So that’s two things, lol!
Strain your Spa Water on a Budget, pour over ice and enjoy. If you haven’t added a tea bag or two, you can still make hot or iced tea with the Spa Water. The amount of flavor you are going to get depends on how much vegetation is used and how long it has infused. If it is very flavorful, I add it to a pitcher and add additional water, if not, I just enjoy as is. Sometimes, when I strain my Spa Water into a glass, I’ll put the fruit back into the jar and add water for a second go around. Usually, I only do this if I infuse for one day and the fruit is a strongly flavored one, or I have a lot of it. Mangos and Pineapples come to mind.
Some of my favorite Spa Water on a Budget flavors: Cucumber, Mango Ginger or Mango Cardamom, Apple Spice, Strawberry, Rhubarb, Tomato Lime, Lemon Mint. Many are no more than “happy accidents” based on what I am cooking on any particular day.
Spa Water on a Budget
How else can I prevent vegetable and fruit waste in addition to Spa Water on a Budget?:
I use items like celery stalk pieces, onion, garlic and carrot peelings and ends for My Best Chicken or Turkey Stock. They get thrown into a Ziploc bag and saved for the week. If I’m not making a stock during the week, it goes into the freezer. The resulting stock is more flavorful than the stock I make by cutting veggies, probably because things like peels have so much surface area.
Many items that I don’t feel will “taste good” or isn’t appealing or sometimes leftover, go in a container for my next day’s green smoothie. I call it my Big, Fat Green Smoothie on a Budget. I use an amazing amount of otherwise “wasted” food this way. And I get a lot of good fiber, vitamins, trace elements, etc. all at the same time.
Some items like beet or carrot tops get tossed in salads or even better, get used in my Carrot Top Pesto. Follow the recipe to make Pesto out of carrot tops or other veggie tops.
Spa Water on a Budget
So, time to fess up – who else has marvelous ideas for the pieces, parts, and scraps of vegetables any sane person would toss? It doesn’t necessarily have to be food related – I’ve heard of people cleaning with baking soda and the remainder of a squeezed lemon.
I recently tried infusing water with my Instant Pot and didn’t care for the “cooked” fruit taste. I’m sticking with my old-fashioned method. I also recently picked up this cool pitcher with a built-in strainer in a lid. It fits right next to my milk in the door and it makes Spa Water on a Budget even easier. Plus the water seems “special” so I’m more likely to drink it.
Spa Water on a Budget: This one is made from cucumber seeds and peelings
I’m not much of a coffee drinker, but a young friend introduced me to a McDonald’s frozen blend – a Caramel Frappe. I loved the taste, but a little investigation into the nutrition and ingredients left me colder than my ice headache! With summer approaching, I knew I had to come up with a reasonable substitute: My Frozen Fake Frappe.
Pineapple, pear, cider and citrus set off by just the right touch of cinnamon and clove. How good does this Spiced Tea sound? It’s a bit unusual, and everyone who tastes it will beg you to make it or ask for the recipe.
Spiced Tea, hot or cold. Serve as is or make it into a punch.
Cinnamon, nutmeg, ginger and clove, combined with pumpkin, make the perfect pie. And the fall spiced pumpkin flavors melded with the deep richness of coffee? Oh, my. Just a whisper of the foamed milk or whipped cream floats on top, giving a smidge of freshly grated nutmeg a place to land…