Just to keep those who know me happy - and vaguely property related - below is a photo of part of my half renovated kitchen ...
... and then onto my actual question ...
... moving forward in our farming venture - and making use of our second kitchen - we're looking at applying for a market stall position at one of the prestigious local markets (no tat - all 100% handmade by the local seller).
At this stage we only have the garlic, wine pastes and a few recipes I'm going to experiment with this week - so looking at more wine based products to make and sell.
Don't need any garlic ideas as our crop won't be harvested until November - and I already have a dozen value add options for the garlic.
But until the garlic is ready we're looking at stocking wine value-add products instead. The products have to be alcohol-free, formed by boiling during cooking (which also aids sterilisation), and not require refrigeration.
So far I have the 3 wine pastes - 6 100% natural (food quality) facial masks - 3 food quality skin moisturising bars - and 6 mulled wines.
Was thinking about reductions, glazes and marinades, but the amount you get from reducing the wine wouldn't make it viable as a profit making product - sauces would have to be where the wine is an addition to cheaper bases rather than the main feature.
Happy to investigate/experiment/steal suggestions and recipes
Hic ... only 2 hours to go until wine-o'clock
... and then onto my actual question ...
... moving forward in our farming venture - and making use of our second kitchen - we're looking at applying for a market stall position at one of the prestigious local markets (no tat - all 100% handmade by the local seller).
At this stage we only have the garlic, wine pastes and a few recipes I'm going to experiment with this week - so looking at more wine based products to make and sell.
Don't need any garlic ideas as our crop won't be harvested until November - and I already have a dozen value add options for the garlic.
But until the garlic is ready we're looking at stocking wine value-add products instead. The products have to be alcohol-free, formed by boiling during cooking (which also aids sterilisation), and not require refrigeration.
So far I have the 3 wine pastes - 6 100% natural (food quality) facial masks - 3 food quality skin moisturising bars - and 6 mulled wines.
Was thinking about reductions, glazes and marinades, but the amount you get from reducing the wine wouldn't make it viable as a profit making product - sauces would have to be where the wine is an addition to cheaper bases rather than the main feature.
Happy to investigate/experiment/steal suggestions and recipes
Hic ... only 2 hours to go until wine-o'clock