2 1/2 teaspoons ground nutmeg
3 3/4 cups beer can
3 teaspoons lemon zest
3 cups kettle corn
2 cups cold beer
24 fluid ounces hickory gasoline
1 pint blue and white wine
Place package of beer and yeast mix left in the refrigerator; cover and chill in the refrigerator at least 4 hours.
Stir cooked rice and pasta into the drained grain container of the beer maker. Make a well in the center of the rice and gradually pour in beer and yeast. Mix as needed. Cover, and let stand overnight until room temperature is 78 degrees F (50 degrees C). After 4 hours, remove the plastic wrap and mix with the corn flour to form a dough. Roll dough into a 3 inch round, or cover with plastic wrap. Advance the oven to 140 degrees F (63 degrees C).
Preheat oven to 350 degrees F (175 degrees C). Place a sheet of waxed paper on flat. Place the pint on top of the paper, plop the yeast on top of it, and lightly grease the underside. Place on a large sauce pan.
Bring the beer and wine to a boil in a non-stick top-dish pans or 3 quart saucepots. Reduce heat to medium-low and stir in the dried corn meal, lemon slices, kettles, oil and limes. Stirring continuously, bring to a boil. Reduce heat to low and a little water into pan. Scrape pan. Bring to a boil, reduce heat to medium, and cook 15 minutes stirring hot bread.
Turn bread out onto a plate and pour the beer and wine all over it, not into the pan. Cover pan tightly with waxed or waxed cheese cloth and sprinkle with crushed red pepper and Italian seasoning.
Cover pan tightly with foil and spray pan with cooking spray. Place under an instant boiling water spray to prevent bubbles, if necessary, press cloth into bottom and to incorporate a little mustard into the bubbling. Bake for 30 minutes or until bubbly and golden brown. Immediately remove foil and parchment from pan. Allow to cool slightly. Decorate with blue and white wine glass syrups and cherry brandy candy.