1 Servings
2 sticks (1 cup),Unsalted
1 butter,softened
1/2 c sugar
1 1/2 T egg,Beaten
1/8 t salt
2 c all purpose flour
2 t cinnamon,Ground
2 t unsweetened cocoa powder
In a bowl with an electric mixer cream the butter with the sugar
until the mixture is light and fluffy, add the egg and the salt, and
beat the mixture until it is combined well. Sift the flour into the
bowl and beat the dough until it is just combined. Transfer half the
dough to a small bowl, stir the cinnamon into 1 of the dough halves,
and stir the cocoa powder into the other half. Transfer each dough
to a large pastry bag fitted with a 1/2 inch plain tip. On lightly
buttered baking sheets pipe 5 dots of either the cinnamon or the
cocoa dough in circles, 1 inch apart, and pipe a dot of the
contrasting dough into the centers, forming flower shapes. Bake the
cookies in batches in the middle of a preheated 350 F. oven for 15 to
18 minutes, or until they are pale golden, transfer them to racks,
and let them cool. Makes about 60 cookies.
Sunday, October 14, 2007
Dr. Oetker's Sauerbraten
6 Servings
2 lb beef,roasting
1 onion
4 peppercorns
2 cloves
1 bay leaf,small
1 c vinegar
2 1/3 c ,water
4 T shortening
1 salt
1 gingersnaps,crumbled
1 cornstarch
Peel the onion and slice into thin rings. Wash beef, drain it well, and put in an earthenware bowl with the onion, peppercorns, cloves, bay leaf, vinegar, and 1-1/3 cups water. Cover the bowl and allow the meat to marinate in a cool place for 4 to 6 days. Turn the meat twice daily, adding additional vinegar and water as needed to keep the meat covered. Once the marinating is complete, remove the meat and dry it.
In a pot, heat the shortening. Brown the meat on all sides and salt it to taste. Carefully add 1 cup hot water from the side of the pot and crumbled ginger snaps. Leave the pot to simmer gently with the lid on. Turn the meat from time to time, adding water if necessary. The will be about 1 1/2 hours. When the meat is ready, serve it with the gravy in which it has been cooked thickened with a bit of corn starch if necessary.
2 lb beef,roasting
1 onion
4 peppercorns
2 cloves
1 bay leaf,small
1 c vinegar
2 1/3 c ,water
4 T shortening
1 salt
1 gingersnaps,crumbled
1 cornstarch
Peel the onion and slice into thin rings. Wash beef, drain it well, and put in an earthenware bowl with the onion, peppercorns, cloves, bay leaf, vinegar, and 1-1/3 cups water. Cover the bowl and allow the meat to marinate in a cool place for 4 to 6 days. Turn the meat twice daily, adding additional vinegar and water as needed to keep the meat covered. Once the marinating is complete, remove the meat and dry it.
In a pot, heat the shortening. Brown the meat on all sides and salt it to taste. Carefully add 1 cup hot water from the side of the pot and crumbled ginger snaps. Leave the pot to simmer gently with the lid on. Turn the meat from time to time, adding water if necessary. The will be about 1 1/2 hours. When the meat is ready, serve it with the gravy in which it has been cooked thickened with a bit of corn starch if necessary.
Dr. Oetker's Rouladen
4 Servings
8 beef,thin slices
1 t cornstarch
1 mustard,prepared
1 t paprika
4 oz bacon,uncooked,diced
1 c tomato puree
1/2 c onion,diced
1 T lemon juice
8 T oil
1 sour cream,(optional)
1 c ,water, boiling
1 creme fraiche,(optional)
Cut thin slices of roasting beef to around 4 x 6 inches off a roast.
It is best to cut the meat WITH the grain of the meat, so the slices
will hold together. Pound the slices lightly to flatten and tenderize
them. Brush lightly with prepared mustard. Then sprinkle the slices
with salt and freshly ground black pepper to taste. In a small bowl
mix together the diced bacon and diced onions. Spread the mixture on
the meat slices. Then, starting at the narrow end, roll up the meat
slices and secure them with skewers, toothpicks, or string.
Heat the oil in a heavy pot. Brown the rolls well in the oil. Add
about 1 cup of boiling water to the pot VERY CAREFULLY! Cover the
meat and braise gently until done, about 2 to 2-1/2 hours. Add water
as needed to keep level fairly constant. When the meat is cooked,
remove the rolls to a hot plate and thicken the gravy with corn
starch and season to taste. The sauce may be seasoned with paprika,
tomato puree, lemon juice, sour cream, and/or creme fraiche.
8 beef,thin slices
1 t cornstarch
1 mustard,prepared
1 t paprika
4 oz bacon,uncooked,diced
1 c tomato puree
1/2 c onion,diced
1 T lemon juice
8 T oil
1 sour cream,(optional)
1 c ,water, boiling
1 creme fraiche,(optional)
Cut thin slices of roasting beef to around 4 x 6 inches off a roast.
It is best to cut the meat WITH the grain of the meat, so the slices
will hold together. Pound the slices lightly to flatten and tenderize
them. Brush lightly with prepared mustard. Then sprinkle the slices
with salt and freshly ground black pepper to taste. In a small bowl
mix together the diced bacon and diced onions. Spread the mixture on
the meat slices. Then, starting at the narrow end, roll up the meat
slices and secure them with skewers, toothpicks, or string.
Heat the oil in a heavy pot. Brown the rolls well in the oil. Add
about 1 cup of boiling water to the pot VERY CAREFULLY! Cover the
meat and braise gently until done, about 2 to 2-1/2 hours. Add water
as needed to keep level fairly constant. When the meat is cooked,
remove the rolls to a hot plate and thicken the gravy with corn
starch and season to taste. The sauce may be seasoned with paprika,
tomato puree, lemon juice, sour cream, and/or creme fraiche.
Dortmund-Lindenhorst Pfefferpotthast
1 Servings
1 lb tender beef goulash
10 little onions,sliced
4 cloves
3 bay leaves
1 salt
1 pepper
1 mondamin binding agent
10 g pfefferposthast spice*
*(contains: pimento, pepper, coriander, bay leaves, cinnamon, lemon
peel, celery, cloves, cayenne pepper)
Fry meat in margarine. Add onions, cloves, bay leaves, salt and
pepper. Cover with boiling water. Cook until done. Then add
Pfefferpotthast Spice. Thicken with binding agent.
1 lb tender beef goulash
10 little onions,sliced
4 cloves
3 bay leaves
1 salt
1 pepper
1 mondamin binding agent
10 g pfefferposthast spice*
*(contains: pimento, pepper, coriander, bay leaves, cinnamon, lemon
peel, celery, cloves, cayenne pepper)
Fry meat in margarine. Add onions, cloves, bay leaves, salt and
pepper. Cover with boiling water. Cook until done. Then add
Pfefferpotthast Spice. Thicken with binding agent.
Dodd's Lebkuchen
3 Servings
3 c all-purpose flour,Sifted
1/4 t baking soda
1 t cinnamon,Ground
1/2 t allspice,Ground
1/2 t cloves,Ground
1/2 t nutmeg,Ground
2 eggs
1 c sugar
1/2 c honey
3/4 c unblanched almonds,finely
-chopped
2 oz candied orange peel,finely
-chopped
2 oz candied lemon peel,finely
-chopped
1 glaze
1/3 c confectioners' sugar
1 T water
1 t lemon juice
Sift flour, baking soda, and spices together; set aside Beat eggs
with sugar until very thick. Add honey gradually, beating well Add dry
ingredients in fourths, folding until blended after each addition.
Mix in almonds and candied peels. Turn into a greased 15x10x1 jelly-
roll pan and spread evenly. Bake at 350F for 25 to 30 min. Remove pan to wire rack and cool slightly. Spread glaze evenly over warm
surface. Cut into bars
GLAZE: Blend throughly 1/3 cup confectioners' sugar, 1 Tbs water, and
1 tsp lemon juice
3 c all-purpose flour,Sifted
1/4 t baking soda
1 t cinnamon,Ground
1/2 t allspice,Ground
1/2 t cloves,Ground
1/2 t nutmeg,Ground
2 eggs
1 c sugar
1/2 c honey
3/4 c unblanched almonds,finely
-chopped
2 oz candied orange peel,finely
-chopped
2 oz candied lemon peel,finely
-chopped
1 glaze
1/3 c confectioners' sugar
1 T water
1 t lemon juice
Sift flour, baking soda, and spices together; set aside Beat eggs
with sugar until very thick. Add honey gradually, beating well Add dry
ingredients in fourths, folding until blended after each addition.
Mix in almonds and candied peels. Turn into a greased 15x10x1 jelly-
roll pan and spread evenly. Bake at 350F for 25 to 30 min. Remove pan to wire rack and cool slightly. Spread glaze evenly over warm
surface. Cut into bars
GLAZE: Blend throughly 1/3 cup confectioners' sugar, 1 Tbs water, and
1 tsp lemon juice
Deutsches Beefsteak (German Beefsteaks)
4 Servings
1 hard roll,large, dry
1/2 c water
4 T vegetable oil
1 onion,medium, chopped
1 lb ground beef,lean
1/2 t salt
1/4 t pepper
4 onion,medium, sliced
In a small bowl soak roll in water. Heat 2 T vegetable oil in a
frypan; cook chopped onion until lightly browned. Transfer onion to
a bowl. Squeeze roll as dry as possible and mix roll with onion. Add
ground beef; blend well. Season with salt and pepper. Shape meat
inot 4 patties; cook about 5 minutes on each side or to desired
doneness. Remove and keep warm. Add sliced onions to pan drippings;
cook until lightly browned. Arrange beefsteaks on a platter and top
with onion rings.
1 hard roll,large, dry
1/2 c water
4 T vegetable oil
1 onion,medium, chopped
1 lb ground beef,lean
1/2 t salt
1/4 t pepper
4 onion,medium, sliced
In a small bowl soak roll in water. Heat 2 T vegetable oil in a
frypan; cook chopped onion until lightly browned. Transfer onion to
a bowl. Squeeze roll as dry as possible and mix roll with onion. Add
ground beef; blend well. Season with salt and pepper. Shape meat
inot 4 patties; cook about 5 minutes on each side or to desired
doneness. Remove and keep warm. Add sliced onions to pan drippings;
cook until lightly browned. Arrange beefsteaks on a platter and top
with onion rings.
Der Gefuellte Schweinebauch (Stuffed Pork Belly)
4 Servings
1 Kg pork belly (raw,not too
-fatty) ( a,generous 2 lbs)
1 salt and pepper,To Taste
1 yellow turnip [substitute
-carrot]
1 onion
5 cloves garlic
1 stuffing
100 g plain breadcrumbs (3 1/2 oz)
1 bn parsley
100 g smoked ham,diced (3 1/2 oz)
100 g meat (3 1/2 oz),Ground
1 pn sugar
1 T marjoram
1 onion,finely chopped, and
-sauteed,till transparent
1 salt and pepper,To Taste
Cut a pocket into the pork belly, and lightly season the inside.
Combine the stuffing ingredients and mix well. Stuff the pork belly
with this mixture, then sew the opening shut with cooking twine.
Score the fatty rind with a knife. Rub the pork belly all around
with seasonings. Roast, along with the sliced turnip, until crispy.
The meat will have to be turned and basted several times.
Serves 4.
1 Kg pork belly (raw,not too
-fatty) ( a,generous 2 lbs)
1 salt and pepper,To Taste
1 yellow turnip [substitute
-carrot]
1 onion
5 cloves garlic
1 stuffing
100 g plain breadcrumbs (3 1/2 oz)
1 bn parsley
100 g smoked ham,diced (3 1/2 oz)
100 g meat (3 1/2 oz),Ground
1 pn sugar
1 T marjoram
1 onion,finely chopped, and
-sauteed,till transparent
1 salt and pepper,To Taste
Cut a pocket into the pork belly, and lightly season the inside.
Combine the stuffing ingredients and mix well. Stuff the pork belly
with this mixture, then sew the opening shut with cooking twine.
Score the fatty rind with a knife. Rub the pork belly all around
with seasonings. Roast, along with the sliced turnip, until crispy.
The meat will have to be turned and basted several times.
Serves 4.
Friday, October 5, 2007
Damson Cheese (Zwetschgenmus)
6 Servings
5 lb plums
1 c water
Pit the damsons and mince them (or put them through the meat grinder or puree in the blender or food processor), retaining as much of the juice as possible. Add a little water to the minced damsons and the juice and slowly bring to a boil' reduce the fruit pulp over low heat
for several hours, but do not stir or the damson pulp is quite likely
to scorch on the bottom.
When the pulp has thickened somewhat, it will have to be stirred -
continuously - for several hours, until it is literally thick enough
that a spoon will stand up in it. It may sputter and bubble during
this stage. (In former days, it was usual for several families to
convene in the village washhouse for a cooperatove 'Zwetschgenmus'
cooking session, with story-telling and other impromptu
entertainments to give encouragement to the stirrers.)
When the damson cheese has sufficiently thickened, transfer it to
stoneware crocks and bake in the oven until a dry crust has formed on
top. The damson cheese will keep better if a piece of parchment paper
that has been soaked in rum is placed on top of this crust before the
crock is sealed with plastic wrap (formerly a piece of linen or
parchment was used).
5 lb plums
1 c water
Pit the damsons and mince them (or put them through the meat grinder or puree in the blender or food processor), retaining as much of the juice as possible. Add a little water to the minced damsons and the juice and slowly bring to a boil' reduce the fruit pulp over low heat
for several hours, but do not stir or the damson pulp is quite likely
to scorch on the bottom.
When the pulp has thickened somewhat, it will have to be stirred -
continuously - for several hours, until it is literally thick enough
that a spoon will stand up in it. It may sputter and bubble during
this stage. (In former days, it was usual for several families to
convene in the village washhouse for a cooperatove 'Zwetschgenmus'
cooking session, with story-telling and other impromptu
entertainments to give encouragement to the stirrers.)
When the damson cheese has sufficiently thickened, transfer it to
stoneware crocks and bake in the oven until a dry crust has formed on
top. The damson cheese will keep better if a piece of parchment paper
that has been soaked in rum is placed on top of this crust before the
crock is sealed with plastic wrap (formerly a piece of linen or
parchment was used).
Dampfnudle (Yeast Dumplings)
1 Servings
500 g flour (4 1/2 cups less 1
1 tbsp)
1/4 l milk (1 cup plus 1 tbsp)
40 g [fresh] yeast (1.4 oz)
1 ds salt
150 g butter or,better yet,
1 clarified butter (2/3 cup)
1 2 eggs
Heat the milk a bit and then dissolve the yeast in it. Make a well
in the flour, and pour the yeast mixture into it. Let rest for 1/2
hour. Then, add the remaining milk and the salt, and knead well.
Vigorously beat the dough until it forms bubbles, then cover, and in
a warm spot, let rest for 1 hour. Cut off fist size pieces, and - on
a floured pastry board - let these pieces rise one more time, for
another 15 minutes.
In a wide pot, melt the fat, and then add warm, salted water to a
depth of about 3/4 inch. Add the dumplings, arranged in one layer,
touching each other. Put a lid on the pot, and additionally seal the
edges - where the lid rests on the pot - with damp cloths in order to
keep the steam inside. Bake at low heat. The dumplings should be done in about 20 minutes, and have the highly desirable 'Schuepet' (hard, brown crust) on the bottom.
500 g flour (4 1/2 cups less 1
1 tbsp)
1/4 l milk (1 cup plus 1 tbsp)
40 g [fresh] yeast (1.4 oz)
1 ds salt
150 g butter or,better yet,
1 clarified butter (2/3 cup)
1 2 eggs
Heat the milk a bit and then dissolve the yeast in it. Make a well
in the flour, and pour the yeast mixture into it. Let rest for 1/2
hour. Then, add the remaining milk and the salt, and knead well.
Vigorously beat the dough until it forms bubbles, then cover, and in
a warm spot, let rest for 1 hour. Cut off fist size pieces, and - on
a floured pastry board - let these pieces rise one more time, for
another 15 minutes.
In a wide pot, melt the fat, and then add warm, salted water to a
depth of about 3/4 inch. Add the dumplings, arranged in one layer,
touching each other. Put a lid on the pot, and additionally seal the
edges - where the lid rests on the pot - with damp cloths in order to
keep the steam inside. Bake at low heat. The dumplings should be done in about 20 minutes, and have the highly desirable 'Schuepet' (hard, brown crust) on the bottom.
Daetscher
1 Servings
15 g yeast
500 g flour
125 g butter- (or lard-schmaltz)
200 g potatoes,boiled, skinned
50 g butter
5 T dairy sour cream
1 salt,To Taste
1 caraway seeds,To Taste
1 milk (a little)
Crumble the yeast and mix with the luke warm milk and a little flour
to form a preliminary dough. Let it rest for 30 minutes. In the
meantime, grind the potatoes. Combine with the preliminary dough, the schmaltz and the rest of the flour. Roll out this dough to thin,
plate sized rounds. Place on a greased baking sheet, spread butter
and sour cream on top, sprinkle with salt and caraway seeds. Bake at
225 degrees Celsius until golden brown. Serve at once.
15 g yeast
500 g flour
125 g butter- (or lard-schmaltz)
200 g potatoes,boiled, skinned
50 g butter
5 T dairy sour cream
1 salt,To Taste
1 caraway seeds,To Taste
1 milk (a little)
Crumble the yeast and mix with the luke warm milk and a little flour
to form a preliminary dough. Let it rest for 30 minutes. In the
meantime, grind the potatoes. Combine with the preliminary dough, the schmaltz and the rest of the flour. Roll out this dough to thin,
plate sized rounds. Place on a greased baking sheet, spread butter
and sour cream on top, sprinkle with salt and caraway seeds. Bake at
225 degrees Celsius until golden brown. Serve at once.
Tuesday, October 2, 2007
Czech Kolachke
1 Servings
8 oz pkg cream cheese at room
1 temp
1 c butter,at room temp.
2 c all-purpose flour (do not
1 sift)
1/8 t salt
1/4 t granulated sugar
3/4 c peach (or strawberry jam)
1 powdered sugar
Beat cream cheese and butter until creamy, then beat in flour, salt
and sugar until well cmbined.
Using a well floured surface, roll out a small portion of the dough
at a time until very thin (1/8" or less)
Cut out dough with cooky cutter about 2" in diameter and transfer to
an ungreased baking sheet. In the center of each, place about 1/4
tsp jam - Bake in 350F oven 10-12 min. or until edges begin to brown.
Remove from baking sheet and cool completely on wire racks; dust with confec. sugar.
Makes about 5 doz.
8 oz pkg cream cheese at room
1 temp
1 c butter,at room temp.
2 c all-purpose flour (do not
1 sift)
1/8 t salt
1/4 t granulated sugar
3/4 c peach (or strawberry jam)
1 powdered sugar
Beat cream cheese and butter until creamy, then beat in flour, salt
and sugar until well cmbined.
Using a well floured surface, roll out a small portion of the dough
at a time until very thin (1/8" or less)
Cut out dough with cooky cutter about 2" in diameter and transfer to
an ungreased baking sheet. In the center of each, place about 1/4
tsp jam - Bake in 350F oven 10-12 min. or until edges begin to brown.
Remove from baking sheet and cool completely on wire racks; dust with confec. sugar.
Makes about 5 doz.
Curd Cheese (German Quark, Austrian Topfen)
4 T yogurt,or wine vinegar, or
5 T lemon juice
2 qt milk
You will need a saucepan, a bowl, and a sieve. If using yogurt,
bring the milk to a boil and then leave it to cool to finger
temperature (100 F). Mix with milk with the yogurt in a basin. Put
in a warm place for 4 to 5 hours to set as solid as yogurt.
If using vinegar or lemon juice, stir into the milk and bring it to a
near boil (200 F) in a bowl set in a saucepan of water. Remove and
keep in a warm place for 4 to 5 hours.
Pour the mixture into a sieve lined with a scalded clean cloth. After
an hour put a plate on top to weight and encourage the whey to drip
through. The curds in the cloth are the cheese. Cover and store in a
cool pantry, and it will keep for about a week. Drink the whey,
flavored with fruit juice, for your health - or use to to make
scones. Keep in refrigerator and eat within 2 days.
5 T lemon juice
2 qt milk
You will need a saucepan, a bowl, and a sieve. If using yogurt,
bring the milk to a boil and then leave it to cool to finger
temperature (100 F). Mix with milk with the yogurt in a basin. Put
in a warm place for 4 to 5 hours to set as solid as yogurt.
If using vinegar or lemon juice, stir into the milk and bring it to a
near boil (200 F) in a bowl set in a saucepan of water. Remove and
keep in a warm place for 4 to 5 hours.
Pour the mixture into a sieve lined with a scalded clean cloth. After
an hour put a plate on top to weight and encourage the whey to drip
through. The curds in the cloth are the cheese. Cover and store in a
cool pantry, and it will keep for about a week. Drink the whey,
flavored with fruit juice, for your health - or use to to make
scones. Keep in refrigerator and eat within 2 days.
Ausgezogenes Mehlmus
4 Servings
80 g flour (3/4 cup)
1 l milk (approx. 1 qt)
120 g sugar (1/2 cup plus 1/2
-tbsp)
8 egg yolks,whisked to a
-froth
8 egg whites,beaten to stiff
-peaks
1 peel of 3 lemons,Grated
1 pn salt
50 g butter (3 1/2 tbsp)
Combine the flour and a little milk, and stir until smooth. Gradually
add the remainder of the milk, the sugar and salt. Bring to a boil.
Remove the pot from the heat, add the grated lemon peel. Carefully
fold in the egg yolk froth and beaten egg whites. Pour the mixture
into a buttered casserole dish and bake at medium heat for 20 minutes.
Serves 4.
80 g flour (3/4 cup)
1 l milk (approx. 1 qt)
120 g sugar (1/2 cup plus 1/2
-tbsp)
8 egg yolks,whisked to a
-froth
8 egg whites,beaten to stiff
-peaks
1 peel of 3 lemons,Grated
1 pn salt
50 g butter (3 1/2 tbsp)
Combine the flour and a little milk, and stir until smooth. Gradually
add the remainder of the milk, the sugar and salt. Bring to a boil.
Remove the pot from the heat, add the grated lemon peel. Carefully
fold in the egg yolk froth and beaten egg whites. Pour the mixture
into a buttered casserole dish and bake at medium heat for 20 minutes.
Serves 4.
Monday, May 7, 2007
Aunt Hannah's Lebkuchen
1 Servings
4 egg
1 1/2 c flour
1 t cinnamon
3/4 c raisins
3/4 c wine
3/4 c coffee
1 lb brown sugar
1 t baking powder
1/2 t cloves
3/4 c nuts,chopped
1 *or
Beat the eggs well. Add sugar, cloves and cinnamon. Sift flour three
times, add the baking powder and sift into the egg mixture
alternately with the wine (or substituted coffee). Mix nuts and
raisins together and sprinkle with 2 Tbsp of flour. Add to mixture
and beat thoroughly. Pour batter in flat, greased pans and bake at
400-F about 15 minutes. Source: Pennsylvania Dutch Cook Book - Fine
Old Recipes, Culinary Arts Press, 1936.
4 egg
1 1/2 c flour
1 t cinnamon
3/4 c raisins
3/4 c wine
3/4 c coffee
1 lb brown sugar
1 t baking powder
1/2 t cloves
3/4 c nuts,chopped
1 *or
Beat the eggs well. Add sugar, cloves and cinnamon. Sift flour three
times, add the baking powder and sift into the egg mixture
alternately with the wine (or substituted coffee). Mix nuts and
raisins together and sprinkle with 2 Tbsp of flour. Add to mixture
and beat thoroughly. Pour batter in flat, greased pans and bake at
400-F about 15 minutes. Source: Pennsylvania Dutch Cook Book - Fine
Old Recipes, Culinary Arts Press, 1936.
Apple Lokshen (Noodle) Kugel (Sweet)
1 Servings
8 oz medium egg noodles
1/4 c margarine (or oil),Melted
4 eggs,beaten
3 md apples
1/4 c dark seedless raisins
1/4 c sugar
1 1/2 t salt
2 t cinnamon
1/2 t vanilla
Cook and drain noodles and put in a large bowl. Stir in margarine
and eggs. Peel and chop apples. If using raisins, rinse in hot water and
drain. Combine all ingredients together, add seasoning and mix well.
Preheat oven to 350 deg F. Pour kugel mixture into a greased 9" x 13"
baking pan. Bake for 40-60 minutes or until lightly browned. Makes 12
servings. Note: for extra softness, add another 2 eggs.
8 oz medium egg noodles
1/4 c margarine (or oil),Melted
4 eggs,beaten
3 md apples
1/4 c dark seedless raisins
1/4 c sugar
1 1/2 t salt
2 t cinnamon
1/2 t vanilla
Cook and drain noodles and put in a large bowl. Stir in margarine
and eggs. Peel and chop apples. If using raisins, rinse in hot water and
drain. Combine all ingredients together, add seasoning and mix well.
Preheat oven to 350 deg F. Pour kugel mixture into a greased 9" x 13"
baking pan. Bake for 40-60 minutes or until lightly browned. Makes 12
servings. Note: for extra softness, add another 2 eggs.
Apple And Rum Custard Cake
8 Servings
5 T sugar
2/3 c butter (or margarine)
1 T milk
1/2 c soft bread crumbs
4 c apples,tart, sliced
1/4 c sugar
1/4 c rum
1/3 c sugar
1 1/2 c flour,unbleached, unsifted
1 T lemon rind,grated
1 egg yolk,large
filling ==========================
2 T butter (or margarine),melted
1 T lemon juice
1/4 c raisins,*
3 eggs,large, beaten
1 3/4 c milk
Soak raisins in 1/4 cup rum for 1/2 hour before using.
CRUST: To make crust, mix flour, sugar, and lemon rind. Cut in
butter or margarine until mixture resembles coarse crumbs. Add egg
yolk and 1 T of milk; mix gently to form a dough. Pat into bottom of
a 10-inch Springform pan that has sides only greased. Press dough up
sides of pan for 1 inch.
FILLING: Toss together bread crumbs and melted butter. Spread evenly over pastry crust. Toss apple slices, lemon juice, and 1/4 c of sugar. Spread apples over crumbs. Drain raisins, reserving rum, and sprinkle raisins over apples. Bake in a preheated 350 degree F. oven for 15 minutes. Beat eggs and sugar until thick and lemon-colored. Stir in milk and reserved rum. Pour custard over apples and bake for 45 to 60 minutes at 350 degrees F. until custard is set. Cool completely before serving. Do NOT remove springform pan until cool.
5 T sugar
2/3 c butter (or margarine)
1 T milk
1/2 c soft bread crumbs
4 c apples,tart, sliced
1/4 c sugar
1/4 c rum
1/3 c sugar
1 1/2 c flour,unbleached, unsifted
1 T lemon rind,grated
1 egg yolk,large
filling ==========================
2 T butter (or margarine),melted
1 T lemon juice
1/4 c raisins,*
3 eggs,large, beaten
1 3/4 c milk
Soak raisins in 1/4 cup rum for 1/2 hour before using.
CRUST: To make crust, mix flour, sugar, and lemon rind. Cut in
butter or margarine until mixture resembles coarse crumbs. Add egg
yolk and 1 T of milk; mix gently to form a dough. Pat into bottom of
a 10-inch Springform pan that has sides only greased. Press dough up
sides of pan for 1 inch.
FILLING: Toss together bread crumbs and melted butter. Spread evenly over pastry crust. Toss apple slices, lemon juice, and 1/4 c of sugar. Spread apples over crumbs. Drain raisins, reserving rum, and sprinkle raisins over apples. Bake in a preheated 350 degree F. oven for 15 minutes. Beat eggs and sugar until thick and lemon-colored. Stir in milk and reserved rum. Pour custard over apples and bake for 45 to 60 minutes at 350 degrees F. until custard is set. Cool completely before serving. Do NOT remove springform pan until cool.
Apple And Cream Kuchen
4 Servings
1/2 t salt
2 c flour,unbleached, unsifted
Milk filling ===================
1 T lemon juice
3/4 c sugar
8 oz cream cheese,softened
1 pk yeast,dry, active
4 T sugar
1/4 c butter (or margarine)
1 egg,large
3 c apples,tart, sliced
1 t cinnamon
2 T flour,unbleached
1 egg,large
CAKE: Mix yeast, salt, 4 T sugar, and 3/4 cup flour. Add butter to
milk. Heat until very warm (120-130 degrees F.). Gradually add milk
to flour mixture. Beat for 2 minutes. Add egg and 1/2 cup flour.
Beat with an electric mixer on high speed for 2 minutes. Mix in
enough flour to form a soft dough. Knead for 5 to 10 minutes, until
dough is shiny and elastic. Place in greased bowl and let rise for 1
hour or until doubled in bulk. Pat dough into well-greased 10-inch
springform pan pressing the dough 1 1/2 inches up the sides of the
pan. FILLING: Toss apples with lemon juice, cinnamon, 1/4 cup sugar,
and 2 T of flour. Arrange in rows on top of the dough. Beat together
cream cheese, 1/2 cup sugar, and egg. Spread over apples. Let rise
in warm place for 1 hour. Bake at 350 degrees F. for 30 minutes. Best
when served warm.
1/2 t salt
2 c flour,unbleached, unsifted
Milk filling ===================
1 T lemon juice
3/4 c sugar
8 oz cream cheese,softened
1 pk yeast,dry, active
4 T sugar
1/4 c butter (or margarine)
1 egg,large
3 c apples,tart, sliced
1 t cinnamon
2 T flour,unbleached
1 egg,large
CAKE: Mix yeast, salt, 4 T sugar, and 3/4 cup flour. Add butter to
milk. Heat until very warm (120-130 degrees F.). Gradually add milk
to flour mixture. Beat for 2 minutes. Add egg and 1/2 cup flour.
Beat with an electric mixer on high speed for 2 minutes. Mix in
enough flour to form a soft dough. Knead for 5 to 10 minutes, until
dough is shiny and elastic. Place in greased bowl and let rise for 1
hour or until doubled in bulk. Pat dough into well-greased 10-inch
springform pan pressing the dough 1 1/2 inches up the sides of the
pan. FILLING: Toss apples with lemon juice, cinnamon, 1/4 cup sugar,
and 2 T of flour. Arrange in rows on top of the dough. Beat together
cream cheese, 1/2 cup sugar, and egg. Spread over apples. Let rise
in warm place for 1 hour. Bake at 350 degrees F. for 30 minutes. Best
when served warm.
Friday, May 4, 2007
Apfelstrudel (Apple Strudel)
6 Servings
6 c apples,tart, sliced
3/4 c raisins
1 T lemon rind,grated
3/4 c sugar
2 t cinnamon
3/4 c almonds,ground
8 oz fillo leaves,1/2 box,thawed
1 3/4 c butter,(no
-margarine),melted
1 c bread crumbs,finely crushed
Mix apples with raisins, lemon rind, sugar, cinnamon, and almonds.
Set aside. Place 1 fillo leaf on a kitchen towel and brush witl melted
butter. Place a second leaf on top and brush with butter again.
Repeat until 5 leaves have been used, using about 1/2 c of butter.
Cook and stir bread crumbs with 1/4 c of butter until lightly
browned. Sprinkle 3/4 cup crumbs on the layered fillo leaves. Mound
1/2 of the filling in a 3-inch strip along the narrow end of the
fillo, leaving a 2-inch border. Lift towel, using it to roll leaves
over apples, jelly roll fashion. Brush top of the strudel with butter
and sprinkle with 2 T crumbs. Repeat the entire procedure for the
second strudle. Bake the strudels at 400 degrees F. for 20 to 25
minutes, until browned. Makes 2 strudels, 6 to 8 servings each.
6 c apples,tart, sliced
3/4 c raisins
1 T lemon rind,grated
3/4 c sugar
2 t cinnamon
3/4 c almonds,ground
8 oz fillo leaves,1/2 box,thawed
1 3/4 c butter,(no
-margarine),melted
1 c bread crumbs,finely crushed
Mix apples with raisins, lemon rind, sugar, cinnamon, and almonds.
Set aside. Place 1 fillo leaf on a kitchen towel and brush witl melted
butter. Place a second leaf on top and brush with butter again.
Repeat until 5 leaves have been used, using about 1/2 c of butter.
Cook and stir bread crumbs with 1/4 c of butter until lightly
browned. Sprinkle 3/4 cup crumbs on the layered fillo leaves. Mound
1/2 of the filling in a 3-inch strip along the narrow end of the
fillo, leaving a 2-inch border. Lift towel, using it to roll leaves
over apples, jelly roll fashion. Brush top of the strudel with butter
and sprinkle with 2 T crumbs. Repeat the entire procedure for the
second strudle. Bake the strudels at 400 degrees F. for 20 to 25
minutes, until browned. Makes 2 strudels, 6 to 8 servings each.
Apfelschaum (Apple Mousse)
4 Servings
3 lg tart apples,peeled, cored
-and slic,ed
3 egg whites
1 peel of 2 lemons,Grated
6 T sugar
1/4 l white wine (1 cup plus 1
-tbsp)
1 for baking
30 g butter (2 tbsp)
2 T sugar
In the wine, stew the apples until tender and mushy. Force through a
sieve. Add the sugar and lemon peel. Meanwhile, beat the egg whites
to stiff peaks and then carefully fold into the apple mixture. Fill
the whole into a buttered ovenproof dish (Jena Glass*), dust with 2
tablespoons sugar, and slowly bake at 250 degrees F for about half an
hour.
Serves 4.
3 lg tart apples,peeled, cored
-and slic,ed
3 egg whites
1 peel of 2 lemons,Grated
6 T sugar
1/4 l white wine (1 cup plus 1
-tbsp)
1 for baking
30 g butter (2 tbsp)
2 T sugar
In the wine, stew the apples until tender and mushy. Force through a
sieve. Add the sugar and lemon peel. Meanwhile, beat the egg whites
to stiff peaks and then carefully fold into the apple mixture. Fill
the whole into a buttered ovenproof dish (Jena Glass*), dust with 2
tablespoons sugar, and slowly bake at 250 degrees F for about half an
hour.
Serves 4.
Apfelpfannkuchen (Apple Pancakes)
4 Servings
2/3 c flour -- unbleached
1 unsifted
2 t sugar
1/4 t salt
4 eggs -- large,beaten
1/2 c milk
2 c apple --,Slices
3/4 c butter (or margarine)
2 T sugar
1/4 t cinnamon
Sift together the flour, 2 t sugar, and the salt. Beat eggs and
milk together. Gradually add flour mixture; beat until smooth.
Saute apples in 1/4 c of butter until tender. Mix 2 T sugar and the
cinnamon together; toss with apples. Melt 2 T butter in a 6-inch
diameter, deep frypan. Pour in the batter to a depth of about
1/4-inch. When set, place 1/4 of the apples on top; cover with more
batter. Fry pancake until lightly browned on both sides.
Keep warm. Repeat the procedure 3 times, until all batter and apples are used. Serve immediately.
2/3 c flour -- unbleached
1 unsifted
2 t sugar
1/4 t salt
4 eggs -- large,beaten
1/2 c milk
2 c apple --,Slices
3/4 c butter (or margarine)
2 T sugar
1/4 t cinnamon
Sift together the flour, 2 t sugar, and the salt. Beat eggs and
milk together. Gradually add flour mixture; beat until smooth.
Saute apples in 1/4 c of butter until tender. Mix 2 T sugar and the
cinnamon together; toss with apples. Melt 2 T butter in a 6-inch
diameter, deep frypan. Pour in the batter to a depth of about
1/4-inch. When set, place 1/4 of the apples on top; cover with more
batter. Fry pancake until lightly browned on both sides.
Keep warm. Repeat the procedure 3 times, until all batter and apples are used. Serve immediately.
Thursday, March 15, 2007
Anise Seed Cookies
1 Servings
1 c sugar
2 c flour
4 eggs
1 T anise seed or
1 few drops anise oil
Beat the eggs thoroughly for 15 minutes. Add sugar slowly, a
little at a time and continue beating. Add anise seed or a few drops
of anise oil and the flour. Drop on well-greased cookie sheets and
bake in moderate over, 350, for about 12 minutes.
1 c sugar
2 c flour
4 eggs
1 T anise seed or
1 few drops anise oil
Beat the eggs thoroughly for 15 minutes. Add sugar slowly, a
little at a time and continue beating. Add anise seed or a few drops
of anise oil and the flour. Drop on well-greased cookie sheets and
bake in moderate over, 350, for about 12 minutes.
Altdeutsche Brotchen (Quickbread)
18 Servings
3/4 c butter (or margarine)
1/2 c sugar
2 lg eggs
1 T rum
1 t vanilla extract
3 T milk
1/2 t cinnamon
2 t baking powder
2 1/4 c flour unbleached
1/4 c almonds,Ground
1 T orange rind,grated
OPTIONAL =======================
1/4 c raisins
Muffins: Cream butter and sugar. Beat in eggs, rum, vanilla, and
milk. Mix cinnamon, baking powder, and flour. Add flour mixture to
butter mixture. Gently mix in almonds, orange rind, and raisins. Pour
batter into greased muffin tins, filling half full. Bake at 375
degrees F. for 25 to 30 minutes, or until browned.
3/4 c butter (or margarine)
1/2 c sugar
2 lg eggs
1 T rum
1 t vanilla extract
3 T milk
1/2 t cinnamon
2 t baking powder
2 1/4 c flour unbleached
1/4 c almonds,Ground
1 T orange rind,grated
OPTIONAL =======================
1/4 c raisins
Muffins: Cream butter and sugar. Beat in eggs, rum, vanilla, and
milk. Mix cinnamon, baking powder, and flour. Add flour mixture to
butter mixture. Gently mix in almonds, orange rind, and raisins. Pour
batter into greased muffin tins, filling half full. Bake at 375
degrees F. for 25 to 30 minutes, or until browned.
Almond Crescent Cookies
1 Servings
500 g marzipan
200 g sugar
1 pn salt
3 egg whites
100 g almonds,Sliced
100 g dark chocolate
Mix marzipan, sugar, salt and egg whites with an electric mixer
until they are a soft mixture. Preheat oven to 175 degrees (Celsius
temperature). Fill the mixture into a bag with a medium sized hole.
Sprinkle the almonds onto a sheet of paper and press threads of the
mixture out of the bag onto the almonds. Then roll the threads in the
almonds, form them into little crescents and transfer to a baking
sheet lined with paper. Bake them in the middle of the oven for 10 to
15 minutes. Let cool completely. Melt the chocolate and dip one or
both ends of the crescents into it. Store in a container that is NOT
completely airtight. Makes about 50.
500 g marzipan
200 g sugar
1 pn salt
3 egg whites
100 g almonds,Sliced
100 g dark chocolate
Mix marzipan, sugar, salt and egg whites with an electric mixer
until they are a soft mixture. Preheat oven to 175 degrees (Celsius
temperature). Fill the mixture into a bag with a medium sized hole.
Sprinkle the almonds onto a sheet of paper and press threads of the
mixture out of the bag onto the almonds. Then roll the threads in the
almonds, form them into little crescents and transfer to a baking
sheet lined with paper. Bake them in the middle of the oven for 10 to
15 minutes. Let cool completely. Melt the chocolate and dip one or
both ends of the crescents into it. Store in a container that is NOT
completely airtight. Makes about 50.
Alkovendressing
1 Servings
40 g salt
50 g sugar
1 l oil
1/2 l stock
3 eggs
3 shallots
3 garlic cloves
4 cl soy sauce
1 T sweet mustard
100 g chilli sauce -=or=-
100 ml spicy ketchup
1 raspberry vinegar
Put the eggs, mustard, garlic and shallots in a blender or liquidiser.
Start blending, and add the oil, stock and other flavourings a bit at
a time turn and turn about. Whirl in sufficent raspberry vinegar to taste.
40 g salt
50 g sugar
1 l oil
1/2 l stock
3 eggs
3 shallots
3 garlic cloves
4 cl soy sauce
1 T sweet mustard
100 g chilli sauce -=or=-
100 ml spicy ketchup
1 raspberry vinegar
Put the eggs, mustard, garlic and shallots in a blender or liquidiser.
Start blending, and add the oil, stock and other flavourings a bit at
a time turn and turn about. Whirl in sufficent raspberry vinegar to taste.
Apfelkraut (German Homade Apple Syrup)
1 Servings
10 Kg apples,sweet ones, ripe
1 vanilla stick
15 g pectin
Wash, quarter, core the apples, cut into coarse slices. Boil the
apples in nearly no water until they are cooked. Put the apples on a
suitable cloth and squeeze the juice out. Boil the juice with the
sliced vanilla stick and the pectin.
10 Kg apples,sweet ones, ripe
1 vanilla stick
15 g pectin
Wash, quarter, core the apples, cut into coarse slices. Boil the
apples in nearly no water until they are cooked. Put the apples on a
suitable cloth and squeeze the juice out. Boil the juice with the
sliced vanilla stick and the pectin.
Tuesday, March 13, 2007
A Different Sauerbraten
1 bacon,4-6 slices
1 beef roast
1 flour
4 carrots
4 celery stalks
3 onions
8 oz sour cream
3 bay leaves
1 salt and pepper,To Taste
Cook bacon in a large dutch oven and add cleaned veggies (carrots
and celery cut into two to three pieces per stick and onions cut in half
and torn apart). Brown veggies thoroughly. Roll roast in flour,salt,
and pepper mixture. Add roast to pot and brown. (remove veggies)
Return veggies to pot and add water to cover. Add bay leaves and
simmer 3 to 5 hours. Remove roast and bay leaves. Mix remainder
(liquid and veggies) in blender with sour cream to desired taste.
Pour gravy over roast and serve with knodel and rotkohl. Panni brand
Knodel (potato dumplings) mix can be found in the specialty food
aisle and is easy to prepare. Enjoy! I'm sure you'll be a great
success!!! Subj: A Different Sauerbraten
1 beef roast
1 flour
4 carrots
4 celery stalks
3 onions
8 oz sour cream
3 bay leaves
1 salt and pepper,To Taste
Cook bacon in a large dutch oven and add cleaned veggies (carrots
and celery cut into two to three pieces per stick and onions cut in half
and torn apart). Brown veggies thoroughly. Roll roast in flour,salt,
and pepper mixture. Add roast to pot and brown. (remove veggies)
Return veggies to pot and add water to cover. Add bay leaves and
simmer 3 to 5 hours. Remove roast and bay leaves. Mix remainder
(liquid and veggies) in blender with sour cream to desired taste.
Pour gravy over roast and serve with knodel and rotkohl. Panni brand
Knodel (potato dumplings) mix can be found in the specialty food
aisle and is easy to prepare. Enjoy! I'm sure you'll be a great
success!!! Subj: A Different Sauerbraten
Vinaigrette Marinade
1 Servings
1 c olive oil
1/4 c red wine vinegar
1 T lemon juice
1/4 t mustard
2 cloves garlic,minced
4 T parsley,minced
1/2 t oregano,Crumbled
1/2 t marjoram,Crumbled
1 t thyme,Crumbled
1 t fresh-ground black pepper
1 t salt
Whip vinegar into oil and add the rest of the ingredients. Mix well and marinate meat in refrigerator for at least 3 hours.
Yields: 2 cups
1 c olive oil
1/4 c red wine vinegar
1 T lemon juice
1/4 t mustard
2 cloves garlic,minced
4 T parsley,minced
1/2 t oregano,Crumbled
1/2 t marjoram,Crumbled
1 t thyme,Crumbled
1 t fresh-ground black pepper
1 t salt
Whip vinegar into oil and add the rest of the ingredients. Mix well and marinate meat in refrigerator for at least 3 hours.
Yields: 2 cups
Aepfelkratzet (Apple Scramble)
4 Servings
250 g flour (2 cups plus 3 1/2-tbsp)
3 to 4 eggs
3/8 l milk (1 1/2 cups plus 1 1/2 -tbsp)
1 ds salt
1 sugar,To Taste
3 apples,peeled, cored, and -sliced
100 g butter (7 tbsp)
1 sugar for dusting
Combine the flour, eggs, milk, and a bit of sugar and salt, and stir
into a smooth dough. In a skillet, melt the butter and lightly saute
the apples. Pour the dough over the apples. Constantly stirring the
whole with an egg turner, cook until the 'Kratzet' has browned all
around. Dust with sugar, and serve.
Serves 4.
250 g flour (2 cups plus 3 1/2-tbsp)
3 to 4 eggs
3/8 l milk (1 1/2 cups plus 1 1/2 -tbsp)
1 ds salt
1 sugar,To Taste
3 apples,peeled, cored, and -sliced
100 g butter (7 tbsp)
1 sugar for dusting
Combine the flour, eggs, milk, and a bit of sugar and salt, and stir
into a smooth dough. In a skillet, melt the butter and lightly saute
the apples. Pour the dough over the apples. Constantly stirring the
whole with an egg turner, cook until the 'Kratzet' has browned all
around. Dust with sugar, and serve.
Serves 4.
Venison Stew
4 lb venison,cut in 2" chunks
1 carrot,sliced
1 sm onion,quartered
1/2 stalk celery,sliced
1/4 t thyme,Dried or 3/4 teaspoon. fresh thyme
Salt (or black pepper)
1/8 t cayenne pepper
4 c California Petite Syrah or full-bodied red wine
1 1/2 t wine vinegar
2 1/2 T corn oil,or more if needed
2 T white flour
1 c water
Caramelized Pears (optional)
1. Two to 4 days ahead, in a mixing bowl just large enough to hold meat and vegetables, toss venison, carrot, onion, and celery together. Add thyme, salt, cayenne, wine, and vinegar. Cover and marinate in a cool place (50 to 55F) or in warmest part of refrigerator for 2 to 4 days, turning meat and vegetables every day.
2. Drain meat and vegetables in a colander for about 30 minutes, reserving marinade. Sort out vegetables from meat and set vegetables aside. Dry meat on towels.
3. In a large, heavy frying pan, heat a thin coat of corn oil over medium heat. Add meat in several batches, being careful not to overcrowd, and saut until brown, about 5 minutes. Transfer meat to a stew pot.
4. In the same frying pan, saut vegetables for about 5 minutes. Add more corn oil if necessary. Add sauted vegetables to meat and season with salt and pepper.
5. Heat oven to 300F.
6. For the brown roux, add flour to fat in frying pan. Add more corn oil if necessary to make 2 tablespoons. Stir with a wooden spoon and cook until roux is nut brown, 3 to 5 minutes.
7. Strain reserved marinade over roux and quickly whisk it together. Add water and bring to a boil. Strain liquid into the pot with the meat.
8. Cover pot tightly and bake on middle shelf of oven for 3 1/2 hours, until meat is very tender.
9. Transfer meat and vegetables with a slotted spoon to a heated serving dish, cover, and keep warm.
10. To degrease and thicken sauce, put pot half on burner and let surface that is over the burner come to a boil. Surface of pot off the burner should stand still. Lower heat if it's moving. Occasionally, skim and degrease the non-heated surface. Cook in this manner until sauce thickens and becomes shiny, about 30 minutes. Serve stew and pass sauce and pears separately.
1 carrot,sliced
1 sm onion,quartered
1/2 stalk celery,sliced
1/4 t thyme,Dried or 3/4 teaspoon. fresh thyme
Salt (or black pepper)
1/8 t cayenne pepper
4 c California Petite Syrah or full-bodied red wine
1 1/2 t wine vinegar
2 1/2 T corn oil,or more if needed
2 T white flour
1 c water
Caramelized Pears (optional)
1. Two to 4 days ahead, in a mixing bowl just large enough to hold meat and vegetables, toss venison, carrot, onion, and celery together. Add thyme, salt, cayenne, wine, and vinegar. Cover and marinate in a cool place (50 to 55F) or in warmest part of refrigerator for 2 to 4 days, turning meat and vegetables every day.
2. Drain meat and vegetables in a colander for about 30 minutes, reserving marinade. Sort out vegetables from meat and set vegetables aside. Dry meat on towels.
3. In a large, heavy frying pan, heat a thin coat of corn oil over medium heat. Add meat in several batches, being careful not to overcrowd, and saut until brown, about 5 minutes. Transfer meat to a stew pot.
4. In the same frying pan, saut vegetables for about 5 minutes. Add more corn oil if necessary. Add sauted vegetables to meat and season with salt and pepper.
5. Heat oven to 300F.
6. For the brown roux, add flour to fat in frying pan. Add more corn oil if necessary to make 2 tablespoons. Stir with a wooden spoon and cook until roux is nut brown, 3 to 5 minutes.
7. Strain reserved marinade over roux and quickly whisk it together. Add water and bring to a boil. Strain liquid into the pot with the meat.
8. Cover pot tightly and bake on middle shelf of oven for 3 1/2 hours, until meat is very tender.
9. Transfer meat and vegetables with a slotted spoon to a heated serving dish, cover, and keep warm.
10. To degrease and thicken sauce, put pot half on burner and let surface that is over the burner come to a boil. Surface of pot off the burner should stand still. Lower heat if it's moving. Occasionally, skim and degrease the non-heated surface. Cook in this manner until sauce thickens and becomes shiny, about 30 minutes. Serve stew and pass sauce and pears separately.
Thursday, March 8, 2007
Ungodly Chocolate Truffles
30 Servings
1 c heavy cream
10 oz bittersweet chocolate
-chopped
3 T sweet butter
1 lb (to 1 1/2 pounds)
-bittersweet choco
6 oz almonds (optional)-blanched
-by boil
cooled and the skins slipped
- off
In a heavy pan, bring the cream to a simmer (a microwave and a glass
bowl is just as good for this). Remove from the heat and whisk in the
chocolate and butter. (The smaller they are cut up, the easier this will be.) Refrigerate until firmly set, stirring now and then. In the refrigerator compartment this will take about 4 hours. Use the freezer and you can cut that down to under an hour, but with much more frequent stirring.
Using a melon baller or spoon, scoop out a tablespoon or so of
chocolate and use your hands to form balls about 3/4" to 1" in diameter. Spread them on a cookie sheet and freeze for an hour.
While the balls are freezing, chop and carefully heat, in a double
boiler or heavy pot, the remaining chocolate. Stir until melted. Allow to
slowly cool until it feels just warm to your skin. The object is to have it
just above the melting point so that when the frozen chocolate balls are dipped in it, they gather and congeal a thickish coating around them.
When the centers are frozen and the chocolate is ready, take each one
and drop it into the coating, roll it quickly about, then remove it with
the tines of two forks and drop it onto a sheet of wax paper. If the
coating thickens too much, reheat it a little, perhaps using a microwave.
When all the truffles are dipped, you can serve them right away. If
they will be stored or transported, refrigerate them awhile longer first.
1 c heavy cream
10 oz bittersweet chocolate
-chopped
3 T sweet butter
1 lb (to 1 1/2 pounds)
-bittersweet choco
6 oz almonds (optional)-blanched
-by boil
cooled and the skins slipped
- off
In a heavy pan, bring the cream to a simmer (a microwave and a glass
bowl is just as good for this). Remove from the heat and whisk in the
chocolate and butter. (The smaller they are cut up, the easier this will be.) Refrigerate until firmly set, stirring now and then. In the refrigerator compartment this will take about 4 hours. Use the freezer and you can cut that down to under an hour, but with much more frequent stirring.
Using a melon baller or spoon, scoop out a tablespoon or so of
chocolate and use your hands to form balls about 3/4" to 1" in diameter. Spread them on a cookie sheet and freeze for an hour.
While the balls are freezing, chop and carefully heat, in a double
boiler or heavy pot, the remaining chocolate. Stir until melted. Allow to
slowly cool until it feels just warm to your skin. The object is to have it
just above the melting point so that when the frozen chocolate balls are dipped in it, they gather and congeal a thickish coating around them.
When the centers are frozen and the chocolate is ready, take each one
and drop it into the coating, roll it quickly about, then remove it with
the tines of two forks and drop it onto a sheet of wax paper. If the
coating thickens too much, reheat it a little, perhaps using a microwave.
When all the truffles are dipped, you can serve them right away. If
they will be stored or transported, refrigerate them awhile longer first.
Veal Chops In Cream (C?te De Veau Flamb?es ? La Cr?me)
4 Servings
4 veal loin chops
1 1/2 T butter
1 T oil
2 T brandy,warmed
2 T white wine
1 t potato starch (or
-cornstarch)
1 T cold water
1 c heavy cream
PREPARATION AND COOKING:
In a heavy skillet heat together 1 1/2 tablespoons of butter and 1
tablespoon of oil. Wipe the chops dry and brown them in the fat, over a brisk fire, for about 3 minutes on each side; be careful not to burn
the fat.
Season the chops with salt and pepper, cover the skillet, lower the
heat, and continue cooking for 15 to 20 minutes, or until tender. Then pour 2 tablespoons of warmed brandy over the chops, set it ablaze, and shake the pan back and forth until the flame dies. Remove the chops to a hot serving dish and keep them warm.
Add 1 or 2 tablespoons of white wine to the pan and stir in all the
brown juices. Blend 1 teaspoon of potato starch with 1 tablespoon of cold water and stir in 1 cup of heavy cream. Add this to the pan, season the sauce, simmer it, stirring, until it is slightly thickened, and pour it over the chops.
4 veal loin chops
1 1/2 T butter
1 T oil
2 T brandy,warmed
2 T white wine
1 t potato starch (or
-cornstarch)
1 T cold water
1 c heavy cream
PREPARATION AND COOKING:
In a heavy skillet heat together 1 1/2 tablespoons of butter and 1
tablespoon of oil. Wipe the chops dry and brown them in the fat, over a brisk fire, for about 3 minutes on each side; be careful not to burn
the fat.
Season the chops with salt and pepper, cover the skillet, lower the
heat, and continue cooking for 15 to 20 minutes, or until tender. Then pour 2 tablespoons of warmed brandy over the chops, set it ablaze, and shake the pan back and forth until the flame dies. Remove the chops to a hot serving dish and keep them warm.
Add 1 or 2 tablespoons of white wine to the pan and stir in all the
brown juices. Blend 1 teaspoon of potato starch with 1 tablespoon of cold water and stir in 1 cup of heavy cream. Add this to the pan, season the sauce, simmer it, stirring, until it is slightly thickened, and pour it over the chops.
Timbales Of Glazed Carrots
1 1/4 lb carrots
1 t granulated sugar
2 T butter
Salt
black pepper,Fresh Ground
Madeira Cream Sauce
1 T butter,softened
3 eggs
1/2 c milk
PREPARATION:
For glazed carrot garnish, cut 1/4 pound of carrots into twelve 1 1/2- inch lengths. Using a paring knife, shape carrots for garnish into twelve ovals by rounding the corners. Cut the remaining 1 pound of the carrots into chunks.
Put all the carrots, including those for garnish, into a large saucepan with enough water to cover. Add the sugar, butter, and 1/2 teaspoon salt and bring to a boil. Reduce heat to medium and simmer, uncovered, until carrots are tender and coated with a light glaze and all liquid has evaporated, about 35 minutes.
Remove the 12-oval-shaped carrots from the pan and set aside. Transfer remaining carrots to the work bowl of a food processor. Add the glaze remaining in the pan, and pure until smooth. If pure is very liquid, return it to the pan and cook over low heat, stirring frequently, until all excess moisture has evaporated, about 3 minutes. Season with salt and pepper. Prepare the Madeira Cream Sauce. Recipe can be made to this point several hours ahead. Cover sauce with plastic wrap touching its surface and set aside at room temperature.
COOKING AND SERVING:
Adjust rack to lower third of the oven. Heat oven to 400F. Generously butter four 2/3-cup timbales, porcelain ramekins, or custard cups. In a bowl, whisk eggs with milk. Gradually whisk in carrot pure, ? teaspoon salt, and 1/8 teaspoon pepper.
Divide carrot mixture evenly between buttered ramekins. Tap each dish against a work surface to pack mixture down and transfer to a shallow baking dish or roasting pan. Add enough hot tap water to come halfway up the outside of timbales. Bake until timbales are firm to the touch and a toothpick inserted in the center comes out clean, about 35 minutes. Add hot water to the pan as necessary to prevent evaporation. Meanwhile, reheat the glazed carrot ovals and the cream sauce separately over very low heat.
Remove molds from water bath and let cool 2 to 3 minutes. Carefully run a thin-bladed knife along the inside edge of each dish to loosen timbales.
Unmold onto salad plates. Spoon sauce around each timbale and garnish with the glazed carrots.
1 t granulated sugar
2 T butter
Salt
black pepper,Fresh Ground
Madeira Cream Sauce
1 T butter,softened
3 eggs
1/2 c milk
PREPARATION:
For glazed carrot garnish, cut 1/4 pound of carrots into twelve 1 1/2- inch lengths. Using a paring knife, shape carrots for garnish into twelve ovals by rounding the corners. Cut the remaining 1 pound of the carrots into chunks.
Put all the carrots, including those for garnish, into a large saucepan with enough water to cover. Add the sugar, butter, and 1/2 teaspoon salt and bring to a boil. Reduce heat to medium and simmer, uncovered, until carrots are tender and coated with a light glaze and all liquid has evaporated, about 35 minutes.
Remove the 12-oval-shaped carrots from the pan and set aside. Transfer remaining carrots to the work bowl of a food processor. Add the glaze remaining in the pan, and pure until smooth. If pure is very liquid, return it to the pan and cook over low heat, stirring frequently, until all excess moisture has evaporated, about 3 minutes. Season with salt and pepper. Prepare the Madeira Cream Sauce. Recipe can be made to this point several hours ahead. Cover sauce with plastic wrap touching its surface and set aside at room temperature.
COOKING AND SERVING:
Adjust rack to lower third of the oven. Heat oven to 400F. Generously butter four 2/3-cup timbales, porcelain ramekins, or custard cups. In a bowl, whisk eggs with milk. Gradually whisk in carrot pure, ? teaspoon salt, and 1/8 teaspoon pepper.
Divide carrot mixture evenly between buttered ramekins. Tap each dish against a work surface to pack mixture down and transfer to a shallow baking dish or roasting pan. Add enough hot tap water to come halfway up the outside of timbales. Bake until timbales are firm to the touch and a toothpick inserted in the center comes out clean, about 35 minutes. Add hot water to the pan as necessary to prevent evaporation. Meanwhile, reheat the glazed carrot ovals and the cream sauce separately over very low heat.
Remove molds from water bath and let cool 2 to 3 minutes. Carefully run a thin-bladed knife along the inside edge of each dish to loosen timbales.
Unmold onto salad plates. Spoon sauce around each timbale and garnish with the glazed carrots.
Monday, March 5, 2007
Spring Vegetable Blanquette
12 pearl onions,about 3 oz.
8 asparagus spears,about 1/2 -lb.
Salt
12 baby carrots,about 1/4 lb.
3 oz mushrooms,chopped small,about 3/4 cup
3/4 lb fresh peas,shelled or 3/4 cup peas,Frozen -thawed
1 c chicken stock
1/2 c heavy cream
1 T fresh tarragon leaves,Minced
1 T fresh chives,Minced
1 T fresh parsley,Minced
1 t lemon juice
black pepper,Fresh Ground
PREPARATION:
Put unpeeled onions in a small saucepan with enough water to cover, bring to a boil, and cook for 1 minute. Drain, rinse under cold water, and drain again. Peel onions.
Trim and peel asparagus stalks, cut off tips, and cut stalks into 1-inch lengths. Cook asparagus in 2 quarts of boiling, salted water for 2 minutes. Drain and refresh under cold water.
Trim carrots, cutting any large ones in half crosswise. Quarter the mushrooms. Shell the peas.
Bring stock and 1/2 cup water to a boil in a medium saucepan. Add the carrots, cover, and simmer over medium heat until just tender, about 12 minutes. With a slotted spoon, remove carrots from the pan and put in a large bowl. Add mushrooms and onions to pan, cover, and simmer until onions are just tender, about 10 minutes. Transfer mushrooms and onions to the bowl. Add the peas to the saucepan, bring to a boil, and cook, uncovered, just until tender, about 4 minutes. (Cook 1 minute if using frozen peas.) Transfer peas to the bowl, and drain any liquid from the bowl into the saucepan.
Bring vegetable cooking liquid to a boil and cook until reduced to ? cup, about 5 minutes. Whisk cream into cooking liquid, bring to a boil and cook, whisking often, until sauce is thick enough to coat the back of a spoon, about 4 minutes. Remove pan from heat.
Recipe can be made to this point a few hours ahead. Cool and cover sauce with plastic wrap touching its surface; set sauce aside at room temperature.
SERVING:
Bring sauce to a simmer in a large saucepan. Add vegetables to pan and simmer over medium heat, stirring gently, until just warmed through, about 2 minutes. Remove pan from heat. Add the tarragon, chives, parsley, and lemon juice. Toss gently, season to taste with salt and pepper.
8 asparagus spears,about 1/2 -lb.
Salt
12 baby carrots,about 1/4 lb.
3 oz mushrooms,chopped small,about 3/4 cup
3/4 lb fresh peas,shelled or 3/4 cup peas,Frozen -thawed
1 c chicken stock
1/2 c heavy cream
1 T fresh tarragon leaves,Minced
1 T fresh chives,Minced
1 T fresh parsley,Minced
1 t lemon juice
black pepper,Fresh Ground
PREPARATION:
Put unpeeled onions in a small saucepan with enough water to cover, bring to a boil, and cook for 1 minute. Drain, rinse under cold water, and drain again. Peel onions.
Trim and peel asparagus stalks, cut off tips, and cut stalks into 1-inch lengths. Cook asparagus in 2 quarts of boiling, salted water for 2 minutes. Drain and refresh under cold water.
Trim carrots, cutting any large ones in half crosswise. Quarter the mushrooms. Shell the peas.
Bring stock and 1/2 cup water to a boil in a medium saucepan. Add the carrots, cover, and simmer over medium heat until just tender, about 12 minutes. With a slotted spoon, remove carrots from the pan and put in a large bowl. Add mushrooms and onions to pan, cover, and simmer until onions are just tender, about 10 minutes. Transfer mushrooms and onions to the bowl. Add the peas to the saucepan, bring to a boil, and cook, uncovered, just until tender, about 4 minutes. (Cook 1 minute if using frozen peas.) Transfer peas to the bowl, and drain any liquid from the bowl into the saucepan.
Bring vegetable cooking liquid to a boil and cook until reduced to ? cup, about 5 minutes. Whisk cream into cooking liquid, bring to a boil and cook, whisking often, until sauce is thick enough to coat the back of a spoon, about 4 minutes. Remove pan from heat.
Recipe can be made to this point a few hours ahead. Cool and cover sauce with plastic wrap touching its surface; set sauce aside at room temperature.
SERVING:
Bring sauce to a simmer in a large saucepan. Add vegetables to pan and simmer over medium heat, stirring gently, until just warmed through, about 2 minutes. Remove pan from heat. Add the tarragon, chives, parsley, and lemon juice. Toss gently, season to taste with salt and pepper.
Split Pea Soup
7 Servings
2 c split peas
7 c water (or broth)
1/4 c butter
1 lg onion,chopped
3 cloves garlic,minced
2 carrots,diced
2 stalks celery,chopped
2 bay leaves
1 t dried basil,crumbled
1 ham bone (optional)
or 2 tablespoon. nutritional
- yeast
and 2 teaspoon. tamari soy
-sauce (o
1 t honey (or brown sugar)
Salt
Black pepper
1/4 c fresh parsley,chopped
-(optional)
Cover split peas with water or broth, bring to a boil for 2 minutes, remove from heat and let stand for one hour. In a large soup pot, saut onion and garlic in butter until light golden. Add carrots and celery and saute for 2 minutes more. Stir in peas, after their hour is up, and the herbs. If using a ham bone, add it now. If using the vegetarian version, do not put in the yeast and tamari. For both versions, only add salt, honey and pepper when soup is finished cooking. Simmer for about 1 1/2 hours, or until the peas are cooked and mushy. Stir occasionally to keep it from sticking to the bottom of the pan. When peas are done, remove the ham bone, or for vegetarian version, add the yeast and tamari, then for both add honey and salt and pepper to taste. Stir in fresh parsley. Serve plain or with garnishes of onion, grated cheese or sour cream.
Yields: 7 cups
2 c split peas
7 c water (or broth)
1/4 c butter
1 lg onion,chopped
3 cloves garlic,minced
2 carrots,diced
2 stalks celery,chopped
2 bay leaves
1 t dried basil,crumbled
1 ham bone (optional)
or 2 tablespoon. nutritional
- yeast
and 2 teaspoon. tamari soy
-sauce (o
1 t honey (or brown sugar)
Salt
Black pepper
1/4 c fresh parsley,chopped
-(optional)
Cover split peas with water or broth, bring to a boil for 2 minutes, remove from heat and let stand for one hour. In a large soup pot, saut onion and garlic in butter until light golden. Add carrots and celery and saute for 2 minutes more. Stir in peas, after their hour is up, and the herbs. If using a ham bone, add it now. If using the vegetarian version, do not put in the yeast and tamari. For both versions, only add salt, honey and pepper when soup is finished cooking. Simmer for about 1 1/2 hours, or until the peas are cooked and mushy. Stir occasionally to keep it from sticking to the bottom of the pan. When peas are done, remove the ham bone, or for vegetarian version, add the yeast and tamari, then for both add honey and salt and pepper to taste. Stir in fresh parsley. Serve plain or with garnishes of onion, grated cheese or sour cream.
Yields: 7 cups
Spinach And Parmesan Croquettes
4 Servings
1/4 c onions,Chopped
1 T oil
1 c thawed spinach or,Frozen
cooked,drained, fresh
-spinach
1 1/2 c rice,Cooked
3/4 c Parmesan cheese
1 t paprika
1/2 t salt
1/2 t nutmeg,Ground
1/4 t black pepper
or pinch cayenne pepper
-(optional)
2 t lemon juice
1 egg
ROLLING MIXTURE
2 c fresh bread crumbs
2 eggs
Oil - for frying
Roasted Tomato Sauce
Saut onions in oil until light golden and translucent. Combine all
ingredients except rolling mixture. Chill spinach mixture. Beat the
eggs from the rolling mixture and roll croquettes in egg and then
breadcrumbs. Fry, turning so all sides brown to a golden color.
Serve with Roasted Tomato Sauce or Spaghetti Sauce .
1/4 c onions,Chopped
1 T oil
1 c thawed spinach or,Frozen
cooked,drained, fresh
-spinach
1 1/2 c rice,Cooked
3/4 c Parmesan cheese
1 t paprika
1/2 t salt
1/2 t nutmeg,Ground
1/4 t black pepper
or pinch cayenne pepper
-(optional)
2 t lemon juice
1 egg
ROLLING MIXTURE
2 c fresh bread crumbs
2 eggs
Oil - for frying
Roasted Tomato Sauce
Saut onions in oil until light golden and translucent. Combine all
ingredients except rolling mixture. Chill spinach mixture. Beat the
eggs from the rolling mixture and roll croquettes in egg and then
breadcrumbs. Fry, turning so all sides brown to a golden color.
Serve with Roasted Tomato Sauce or Spaghetti Sauce .
Spanish Omelet
1 Servings
OMELET
2 lg eggs
1/2 t water
Salt
Black pepper
1 T butter
SPANISH FILLING
1/2 T butter
1 clove garlic,minced
1 T onions,Chopped
1/2 stalk celery,chopped
1/4 t oregano
1 T green bell pepper,Chopped
1 t chopped olives,(optional)
1 T chopped parsley,(optional)
1 sm tomato,, peeled,Chopped
-drained
Prepare filling first by sauting the onions and garlic in the second
measure of butter until clear and light golden, add parsley, celery,
peppers, herbs and tomatoes. Add the olives last.
Prepare omelet: Mix together all ingredients except the first measure
of butter. Melt the butter in a skillet heated to medium and add the egg mixture. Using a small spatula run around the edges of the skillet,
tipping the skillet so the uncooked egg from the center of the pan can run under the bottom of the cooked egg. Continue to do this until the egg in the center is still just a little moist, fill with Spanish mixture, roll
Saturday, January 13, 2007
Sole And Salmon Rolls With Ginger Beurre Blanc
4 Servings
1 salmon fillet,1 inch thick
4 sole fillets
1/4 c white wine
Ginger Beurre Blanc,(see
-recipe)
PREPARATION:
Cut the salmon fillet into 4 strips. Lay a salmon strip across the
width of each sole fillet. Roll the sole fillets around the salmon and secure with a toothpick. Mince the ginger.
COOKING AND SERVING:
Heat oven to 400F. Put sole and salmon rolls in a baking dish, pour
wine over the fish, and cover with foil. Bake in preheated oven until done, about 20 minutes.
Meanwhile, prepare the Ginger Beurre Blanc.
Remove sole and salmon rolls from oven. Using a slotted spatula, put a
sole and salmon roll on each plate and surround with sauce.
Serve immediately.
1 salmon fillet,1 inch thick
4 sole fillets
1/4 c white wine
Ginger Beurre Blanc,(see
-recipe)
PREPARATION:
Cut the salmon fillet into 4 strips. Lay a salmon strip across the
width of each sole fillet. Roll the sole fillets around the salmon and secure with a toothpick. Mince the ginger.
COOKING AND SERVING:
Heat oven to 400F. Put sole and salmon rolls in a baking dish, pour
wine over the fish, and cover with foil. Bake in preheated oven until done, about 20 minutes.
Meanwhile, prepare the Ginger Beurre Blanc.
Remove sole and salmon rolls from oven. Using a slotted spatula, put a
sole and salmon roll on each plate and surround with sauce.
Serve immediately.
Smoked-Fish P?t? Canap?s
scallions
3/4 lb smoked fish- cod (or trout)
-boneless & skinless
1/4 lb butter,softened
1/4 lb cream cheese,softened
3 T fresh dill
1 T horseradish
2 T sour cream
Salt
black pepper,Fresh Ground
1 T lemon juice
2 cucumbers
1/2 loaf rye bread
12 radishes dill,for garnish
PREPARATION:
For the pt, chop scallions. Combine the trout, butter, and cream cheese in the bowl of a food processor and process for a few seconds. Add the scallions, dill, and horseradish and process until just smooth with bits of herbs still visible. Briefly pulse in sour cream. Season with salt, pepper, and 1 tablespoon lemon juice. Refrigerate for at least 4 hours.
Pt can be made a few days ahead. Slice cucumbers into 3/16-inch-thick rounds. Cut radishes into paper-thin slices. Fill a pastry bag fitted
with a 1/2-inch star tip with pt. Pipe generous rosettes on top of each
cucumber slice. Garnish with radish slices and dill.
As an alternative, toast bread and cut into ovals with a pastry cutter
or into rectangles or squares with a knife. Pipe pt onto bread and garnish with radishes and fresh dill. Put in jelly roll pans or baking pans, cover well, and refrigerate.
Canaps can be made a few hours ahead.
3/4 lb smoked fish- cod (or trout)
-boneless & skinless
1/4 lb butter,softened
1/4 lb cream cheese,softened
3 T fresh dill
1 T horseradish
2 T sour cream
Salt
black pepper,Fresh Ground
1 T lemon juice
2 cucumbers
1/2 loaf rye bread
12 radishes dill,for garnish
PREPARATION:
For the pt, chop scallions. Combine the trout, butter, and cream cheese in the bowl of a food processor and process for a few seconds. Add the scallions, dill, and horseradish and process until just smooth with bits of herbs still visible. Briefly pulse in sour cream. Season with salt, pepper, and 1 tablespoon lemon juice. Refrigerate for at least 4 hours.
Pt can be made a few days ahead. Slice cucumbers into 3/16-inch-thick rounds. Cut radishes into paper-thin slices. Fill a pastry bag fitted
with a 1/2-inch star tip with pt. Pipe generous rosettes on top of each
cucumber slice. Garnish with radish slices and dill.
As an alternative, toast bread and cut into ovals with a pastry cutter
or into rectangles or squares with a knife. Pipe pt onto bread and garnish with radishes and fresh dill. Put in jelly roll pans or baking pans, cover well, and refrigerate.
Canaps can be made a few hours ahead.
Rice, Mushroom And Cheese Croquettes
4 Servings
RICE MIXTURE
1/4 c onions,Chopped
1 T oil
1 c mushrooms,Minced
2 c rice,Cooked
3 T celery,Minced
2 T green bell pepper,Minced
1 T carrots,Grated
1/2 c cheddar cheese (or other)
-cheese
1 T fresh parsley,Minced
or 1 teaspoon thyme,Dried
-(optional)
1 t paprika
1/2 t salt
1/4 t black pepper
or pinch cayenne pepper
-(optional)
2 t lemon juice
1 egg
ROLLING MIXTURE
2 c fresh bread crumbs
2 eggs
oil for frying
White Sauce,(see recipe)
Saut onions and mushrooms in oil until onions are light golden and
translucent. Combine all ingredients except rolling mixture. Chill rice
mixture. Beat the eggs from the rolling mixture and roll croquettes in
beaten egg and then breadcrumbs. Fry, turning so all sides brown. Serve with White Sauce . Or make White Sauce into Brown Sauce, or use recipe for Roasted Tomato Sauce.
RICE MIXTURE
1/4 c onions,Chopped
1 T oil
1 c mushrooms,Minced
2 c rice,Cooked
3 T celery,Minced
2 T green bell pepper,Minced
1 T carrots,Grated
1/2 c cheddar cheese (or other)
-cheese
1 T fresh parsley,Minced
or 1 teaspoon thyme,Dried
-(optional)
1 t paprika
1/2 t salt
1/4 t black pepper
or pinch cayenne pepper
-(optional)
2 t lemon juice
1 egg
ROLLING MIXTURE
2 c fresh bread crumbs
2 eggs
oil for frying
White Sauce,(see recipe)
Saut onions and mushrooms in oil until onions are light golden and
translucent. Combine all ingredients except rolling mixture. Chill rice
mixture. Beat the eggs from the rolling mixture and roll croquettes in
beaten egg and then breadcrumbs. Fry, turning so all sides brown. Serve with White Sauce . Or make White Sauce into Brown Sauce, or use recipe for Roasted Tomato Sauce.
Quiche Lorraine
6 Servings
1 Pie Crust
12 sl bacon,fried, drained and
-crumbled,drained an crumbl
1 1/2 c Swiss cheese,Grated
MIX TOGETHER
5 eggs
2 c light cream (or milk)
1/4 t paprika
1/2 t salt
1/8 t white pepper
1/8 t nutmeg
Heat the oven to 400F. Prepare the pie shell, sprinkle half of the
Swiss cheese in the shell then crumble the fried bacon over the cheese. Sprinkle remaining cheese evenly over the bacon. Mix together egg mixture until well-blended and pour slowly over the bacon and cheese, taking care not to create bare spots. Cover pie crust edges with a thin strip of foil and bake quiche at 400F for 15 minutes. Reduce heat to 350F and bake for 20 minutes more. Remove foil covering and bake 10 minutes more. Serve like pie.
Yields: 1 9-inch pie
1 Pie Crust
12 sl bacon,fried, drained and
-crumbled,drained an crumbl
1 1/2 c Swiss cheese,Grated
MIX TOGETHER
5 eggs
2 c light cream (or milk)
1/4 t paprika
1/2 t salt
1/8 t white pepper
1/8 t nutmeg
Heat the oven to 400F. Prepare the pie shell, sprinkle half of the
Swiss cheese in the shell then crumble the fried bacon over the cheese. Sprinkle remaining cheese evenly over the bacon. Mix together egg mixture until well-blended and pour slowly over the bacon and cheese, taking care not to create bare spots. Cover pie crust edges with a thin strip of foil and bake quiche at 400F for 15 minutes. Reduce heat to 350F and bake for 20 minutes more. Remove foil covering and bake 10 minutes more. Serve like pie.
Yields: 1 9-inch pie
Proven?ale Stuffing
4 Servings
1 T olive oil
3/4 c onions,chopped
2 lg cloves garlic,minced
1 lg peeled tomato,coarsely
-chopped
2 1/2 T fresh parsley,Chopped
2 t fresh basil,Chopped
1 1/2 t fresh thyme,Chopped
1/2 t salt
1/4 t black pepper
3/4 c bread crumbs
1/4 c Parmesan cheese
Peel tomato and coarsely chop. Set aside.
Heat skillet with oil to medium heat and saut onion and garlic for
about 2 minutes. Stir in tomato, herbs and seasonings. Saut for about 4 minutes or until wetness evaporates. Remove from heat and stir in breadcrumbs and Parmesan cheese.
Stuff parboiled cabbage leaves, whole tomatoes that have had the pulp
scooped out, or zucchini or eggplant that have been half-baked. Top
with more Parmesan cheese and bake for 15 to 30 minutes depending on the size and quantity of the stuffed vegetable.
Yields: 1 cup
1 T olive oil
3/4 c onions,chopped
2 lg cloves garlic,minced
1 lg peeled tomato,coarsely
-chopped
2 1/2 T fresh parsley,Chopped
2 t fresh basil,Chopped
1 1/2 t fresh thyme,Chopped
1/2 t salt
1/4 t black pepper
3/4 c bread crumbs
1/4 c Parmesan cheese
Peel tomato and coarsely chop. Set aside.
Heat skillet with oil to medium heat and saut onion and garlic for
about 2 minutes. Stir in tomato, herbs and seasonings. Saut for about 4 minutes or until wetness evaporates. Remove from heat and stir in breadcrumbs and Parmesan cheese.
Stuff parboiled cabbage leaves, whole tomatoes that have had the pulp
scooped out, or zucchini or eggplant that have been half-baked. Top
with more Parmesan cheese and bake for 15 to 30 minutes depending on the size and quantity of the stuffed vegetable.
Yields: 1 cup
Friday, January 12, 2007
Plain Omelet With Potato And Onion
1 Servings
2 lg eggs
1/2 t water
Salt
Black pepper
3 T onions-saut?ed,Chopped
1 medium potato,diced
1 T clarified butter (or oil)
1 T oil
Mix together all ingredients except the butter and oil. Put half of the butter in half of the oil in a skillet heated to medium, brown onions and potatoes cut in small dice. Cover for five minutes to help the potatoes cook, then uncover to make them crunchy. Add remaining butter and oil to another skillet heated to medium and add the egg mixture. Using a small spatula run around the edges of the skillet, tipping the skillet so the uncooked egg from the center of the pan can run under the bottom of the cooked egg. Continue to do this until the egg in the center is still just a little moist, sprinkle sauted onions and potatoes on the omelet, roll the omelet with three folds as you turn it onto the plate.
2 lg eggs
1/2 t water
Salt
Black pepper
3 T onions-saut?ed,Chopped
1 medium potato,diced
1 T clarified butter (or oil)
1 T oil
Mix together all ingredients except the butter and oil. Put half of the butter in half of the oil in a skillet heated to medium, brown onions and potatoes cut in small dice. Cover for five minutes to help the potatoes cook, then uncover to make them crunchy. Add remaining butter and oil to another skillet heated to medium and add the egg mixture. Using a small spatula run around the edges of the skillet, tipping the skillet so the uncooked egg from the center of the pan can run under the bottom of the cooked egg. Continue to do this until the egg in the center is still just a little moist, sprinkle sauted onions and potatoes on the omelet, roll the omelet with three folds as you turn it onto the plate.
Plain Omelet With Onion
1 Servings
2 lg eggs
1/2 t water
Salt
Black pepper
3 T chopped onions,saut?ed
or 3 tablespoon.,Chopped
-scallions,uncooked
1 T clarified butter (or oil)
Mix together all ingredients except the butter. Put half of the
butter in a skillet heated to medium, brown onions, remove, add remaining butter and the egg mixture. Using a small spatula run around the edges of the skillet, tipping the skillet so the uncooked egg from the center of the pan can run under the bottom of the cooked egg. Continue to do this until the egg in the center is still just a little moist, sprinkle sauted onions or uncooked scallions on the egg, roll the omelet with three folds as you turn it onto the plate.
2 lg eggs
1/2 t water
Salt
Black pepper
3 T chopped onions,saut?ed
or 3 tablespoon.,Chopped
-scallions,uncooked
1 T clarified butter (or oil)
Mix together all ingredients except the butter. Put half of the
butter in a skillet heated to medium, brown onions, remove, add remaining butter and the egg mixture. Using a small spatula run around the edges of the skillet, tipping the skillet so the uncooked egg from the center of the pan can run under the bottom of the cooked egg. Continue to do this until the egg in the center is still just a little moist, sprinkle sauted onions or uncooked scallions on the egg, roll the omelet with three folds as you turn it onto the plate.
Croutons
8 Servings
1/3 c butter
3 cloves garlic,finely minced
2 c bread cubes
Salt
Black pepper
Heat oven to 400F. Lightly brown the diced garlic in the butter. Add cubed bread. (It works better if it is a little old, but if you only have fresh, just be more gentle). Toss well, but gently to coat the bread with the butter. Set in oven and roast for about 7 minutes, then stir well and roast again for about 7 minutes more. When bread has taken on a golden color, remove and salt and pepper to taste. Spread out on a large platter to cool. Bread will become crunchy as it sits.
Yields: 2 cups
1/3 c butter
3 cloves garlic,finely minced
2 c bread cubes
Salt
Black pepper
Heat oven to 400F. Lightly brown the diced garlic in the butter. Add cubed bread. (It works better if it is a little old, but if you only have fresh, just be more gentle). Toss well, but gently to coat the bread with the butter. Set in oven and roast for about 7 minutes, then stir well and roast again for about 7 minutes more. When bread has taken on a golden color, remove and salt and pepper to taste. Spread out on a large platter to cool. Bread will become crunchy as it sits.
Yields: 2 cups
Country Terrine
18 Servings
1 1/2 lb beef livers (or pork livers)
1/2 c heavy cream
1/2 lb pork fat
1 1/2 lb pork,boneless
1 lg onion,chopped
1 T butter
2 cloves garlic,crushed
1 T basil,Dried
1 T thyme,Dried
2 eggs
1 T salt
1 1/2 t black pepper
1 T white flour
1/3 c brandy
3 sl barding fat
3 bay leaves
1. Grind liver, add cream, and let stand for 1 hour. Grind pork fat with pork.
2. In a frying pan, saut onion in butter for 5 minutes. Add garlic, parsley, basil, and thyme. Remove from heat.
3. Heat oven to 350F.
4. In a large mixing bowl, combine liver mixture, pork, herb mixture, eggs, salt, pepper, flour, and brandy. Mix well. Fry a patty and adjust seasoning.
5. Put barding fat in the bottom of a 9- by 5-inch loaf pan. Pour in meat mixture. Put bay leaves on top. Seal tightly with foil, put loaf pan in a larger pan, and add water to come halfway up the terrine.
6. Bring to a simmer and then put into oven and bake until a skewer inserted into the center for 1/2 minute is very hot when withdrawn, 1 ? to 1 3/4 hours.
7. Cool 1 hour; weight down evenly. Chill. Serve at room temperature.
1 1/2 lb beef livers (or pork livers)
1/2 c heavy cream
1/2 lb pork fat
1 1/2 lb pork,boneless
1 lg onion,chopped
1 T butter
2 cloves garlic,crushed
1 T basil,Dried
1 T thyme,Dried
2 eggs
1 T salt
1 1/2 t black pepper
1 T white flour
1/3 c brandy
3 sl barding fat
3 bay leaves
1. Grind liver, add cream, and let stand for 1 hour. Grind pork fat with pork.
2. In a frying pan, saut onion in butter for 5 minutes. Add garlic, parsley, basil, and thyme. Remove from heat.
3. Heat oven to 350F.
4. In a large mixing bowl, combine liver mixture, pork, herb mixture, eggs, salt, pepper, flour, and brandy. Mix well. Fry a patty and adjust seasoning.
5. Put barding fat in the bottom of a 9- by 5-inch loaf pan. Pour in meat mixture. Put bay leaves on top. Seal tightly with foil, put loaf pan in a larger pan, and add water to come halfway up the terrine.
6. Bring to a simmer and then put into oven and bake until a skewer inserted into the center for 1/2 minute is very hot when withdrawn, 1 ? to 1 3/4 hours.
7. Cool 1 hour; weight down evenly. Chill. Serve at room temperature.
Ginger Beurre Blanc
4 Servings
1/4 c fresh ginger root,Minced
3 T white wine vinegar
1/4 c heavy cream
1/4 lb butter
Salt
black pepper,Fresh Ground
Mince the ginger. Combine the ginger, vinegar and 2 tablespoons of water in a saucepan. Bring to a boil and cook over high heat until liquid has almost evaporated, about 2 minutes. Add the heavy cream and continue cooking over high heat until mixture is reduced by half, about 1 minute.
Over the lowest heat possible whisk butter into the reduction, about a tablespoon at a time, adding another piece as each is almost incorporated. Butter should not melt completely but should soften to form a creamy sauce. Remove from heat and season to taste with salt and pepper. Strain sauce into a bowl and cover to keep warm.
1/4 c fresh ginger root,Minced
3 T white wine vinegar
1/4 c heavy cream
1/4 lb butter
Salt
black pepper,Fresh Ground
Mince the ginger. Combine the ginger, vinegar and 2 tablespoons of water in a saucepan. Bring to a boil and cook over high heat until liquid has almost evaporated, about 2 minutes. Add the heavy cream and continue cooking over high heat until mixture is reduced by half, about 1 minute.
Over the lowest heat possible whisk butter into the reduction, about a tablespoon at a time, adding another piece as each is almost incorporated. Butter should not melt completely but should soften to form a creamy sauce. Remove from heat and season to taste with salt and pepper. Strain sauce into a bowl and cover to keep warm.
Brioches
12 Servings
2 1/4 c flour,Sifted
1/2 c milk
to lukewarm (or 105 to)
-Heated
- 115 de
1 pk active dry yeast
1 T sugar
3 egg yolks
1 whole egg
6 T butter,melted and cooled
In a large mixing bowl, place flour. Make a well in the center and pour in the 1/2 cup milk. Sprinkle yeast and sugar over milk, stir, and let stand until foamy (about 5 minutes). With 2 spoons stir together liquid and dry ingredients. Cover with a tea towel and let stand in a warm place until mixture bubbles and rises slightly (about 25 minutes).
Mix in egg yolks and butter. Add lukewarm milk, a little at a time, until a workable dough is formed. With a wooden spoon, work dough until smooth and shiny, (5-10 minutes). Cover with a tea towel and set in a warm place to rise until doubled in bulk (1 to 1 1/2 hours). Preheat oven to 400 degrees. Punch down dough.
With a teaspoon scoop out pieces of dough about the size of an egg and form them into balls. Place balls well spaced on an ungreased baking sheet. Crack the whole egg into a small bowl and beat well; brush tops of balls. Let stand in a warm place 15 to 20 minutes, then brush with egg again. Place in oven and immediately reduce oven temperature to 375 degrees. Bake until golden (20 to 25 minutes). Let cool on a wire rack.
2 1/4 c flour,Sifted
1/2 c milk
to lukewarm (or 105 to)
-Heated
- 115 de
1 pk active dry yeast
1 T sugar
3 egg yolks
1 whole egg
6 T butter,melted and cooled
In a large mixing bowl, place flour. Make a well in the center and pour in the 1/2 cup milk. Sprinkle yeast and sugar over milk, stir, and let stand until foamy (about 5 minutes). With 2 spoons stir together liquid and dry ingredients. Cover with a tea towel and let stand in a warm place until mixture bubbles and rises slightly (about 25 minutes).
Mix in egg yolks and butter. Add lukewarm milk, a little at a time, until a workable dough is formed. With a wooden spoon, work dough until smooth and shiny, (5-10 minutes). Cover with a tea towel and set in a warm place to rise until doubled in bulk (1 to 1 1/2 hours). Preheat oven to 400 degrees. Punch down dough.
With a teaspoon scoop out pieces of dough about the size of an egg and form them into balls. Place balls well spaced on an ungreased baking sheet. Crack the whole egg into a small bowl and beat well; brush tops of balls. Let stand in a warm place 15 to 20 minutes, then brush with egg again. Place in oven and immediately reduce oven temperature to 375 degrees. Bake until golden (20 to 25 minutes). Let cool on a wire rack.
Wednesday, January 10, 2007
Barvarian Potato Salad
4 Servings
4 c potatoes,*
1/2 t salt
1/3 c onion,chopped
2 T lemon juice
2 c chicken broth,**
1/4 c vegetable oil
1/2 t sugar
1 pepper,as desired
* Potatoes should be peeled and sliced 1/4-inch thick. **
Chicken broth may be either home made or commercial.
Boil potatoes in broth with 1/4 t salt for 5 to 8 minutes, until
tender. Drain. Toss warm potatoes with vegetable oil and onions.
Dissolve remaining 1/4 t salt and the sugar in lemon juice. Pour
over potatoes. Marinate salad 1 to 2 hours before serving. Serve at
room temperature.
4 c potatoes,*
1/2 t salt
1/3 c onion,chopped
2 T lemon juice
2 c chicken broth,**
1/4 c vegetable oil
1/2 t sugar
1 pepper,as desired
* Potatoes should be peeled and sliced 1/4-inch thick. **
Chicken broth may be either home made or commercial.
Boil potatoes in broth with 1/4 t salt for 5 to 8 minutes, until
tender. Drain. Toss warm potatoes with vegetable oil and onions.
Dissolve remaining 1/4 t salt and the sugar in lemon juice. Pour
over potatoes. Marinate salad 1 to 2 hours before serving. Serve at
room temperature.
Barische Leberknoedelsuppe (Bavarian Liver Dumplings)
4 Servings
6 stale crusty rolls,thinly
1 _sliced
50 g beef suet
1 small onion,coarsely
1 chopped
1/2 t salt
3 dl milk,lukewarm
250 g liver
2 eggs,lightly beaten
1 t marjoram,Dried
600 ml beef stock,well flavoured
Put the sliced rolls in a large bowl. Sprinkle them with salt and
pour over the lukewarm milk. Leave them to soak until required. Trim
the liver and put it through a meat mincer together with the suet and
onion. Add the soaked bread, the eggs and marjoram, and mix with a
wooden spoon until well blended. The mixture will be very soft. Bring
the stock to the boil in a large saucepan. Reduce the heat to low and
simmer the stock. Divide the dumpling mixture into 8 portions. With
wet hands, shape a portion at a time into a ball and drop it into the
stock. Simmer gently for 25 to 30 minutes, or until the dumplings are
cooked through. Serve 2 dumplings per person in soup plates, together with some of the stock.
6 stale crusty rolls,thinly
1 _sliced
50 g beef suet
1 small onion,coarsely
1 chopped
1/2 t salt
3 dl milk,lukewarm
250 g liver
2 eggs,lightly beaten
1 t marjoram,Dried
600 ml beef stock,well flavoured
Put the sliced rolls in a large bowl. Sprinkle them with salt and
pour over the lukewarm milk. Leave them to soak until required. Trim
the liver and put it through a meat mincer together with the suet and
onion. Add the soaked bread, the eggs and marjoram, and mix with a
wooden spoon until well blended. The mixture will be very soft. Bring
the stock to the boil in a large saucepan. Reduce the heat to low and
simmer the stock. Divide the dumpling mixture into 8 portions. With
wet hands, shape a portion at a time into a ball and drop it into the
stock. Simmer gently for 25 to 30 minutes, or until the dumplings are
cooked through. Serve 2 dumplings per person in soup plates, together with some of the stock.
Bamberger Krautbraten (Bramberger Meat & Cabbage Casserol)
4 Servings
1 lb cabbage,head, small
1 T vegetable oil
2 onions,medium, chopped
1/2 lb pork,lean, cubed
1 lb ground beef,lean
1 t caraway seeds
1/2 t salt
1/2 t pepper
1/2 c white wine,dry
1 t vegetable oil
3 bacon,strips, thick sliced
Remove outer, wilted cabbage leaves and core. Place cabbage in a
large pot of boiling water and simmer gently for 10 minutes. Remove
and drain. gently pull off 12 leaves and set aside. Finely chop the
rest of the cabbage. Heat 1 T vegetable oil; add onions, pork, and
ground beef. Cook until lightly browned. Drain off excess fat. Add
the chopped cabbage, caraway seeds, salt, and pepper. Pour in the
white wine. Cover and simmer the mixture for 10 minutes, stirring
often. Grease an ovenproof dish with 1 t of vegetable oil; line the
dish with half the cabbage leaves. Spoon in the meat mixture, cover
with the rest of the cabbage leaves. Cut bacon strips in half and
arrange on top. Place in preheated 350 degree F. oven; bake for
approximately 45 minutes.
1 lb cabbage,head, small
1 T vegetable oil
2 onions,medium, chopped
1/2 lb pork,lean, cubed
1 lb ground beef,lean
1 t caraway seeds
1/2 t salt
1/2 t pepper
1/2 c white wine,dry
1 t vegetable oil
3 bacon,strips, thick sliced
Remove outer, wilted cabbage leaves and core. Place cabbage in a
large pot of boiling water and simmer gently for 10 minutes. Remove
and drain. gently pull off 12 leaves and set aside. Finely chop the
rest of the cabbage. Heat 1 T vegetable oil; add onions, pork, and
ground beef. Cook until lightly browned. Drain off excess fat. Add
the chopped cabbage, caraway seeds, salt, and pepper. Pour in the
white wine. Cover and simmer the mixture for 10 minutes, stirring
often. Grease an ovenproof dish with 1 t of vegetable oil; line the
dish with half the cabbage leaves. Spoon in the meat mixture, cover
with the rest of the cabbage leaves. Cut bacon strips in half and
arrange on top. Place in preheated 350 degree F. oven; bake for
approximately 45 minutes.
Baeckeofe - Alsace
1 Servings
1 lb lamb's shoulder,deboned and
-,Cubed
1 lb beef for stew
1 lb pork,deboned and cubed
1 lg onion
3 to 4 leeks
1 thyme,bay leaves, salt &
-pepper (t,o taste)
2 cl garlic,minced (or more)
2 c dry white wine (preferably
-from als,ace)
3 lb potatoes
1 flour & water
THE NIGHT BEFORE: Marinade the meats with the diced onion and the
leeks, sliced and in rings. Add the spices and the garlic. Then add
the white wine and keep in refrigerator over night (be sure to seal
it tightly, or your refrigerator will smell like spices in the
morning).
THE NEXT DAY: Remove the meat, draining it, but keeping the juices.
Grease the roasting dish and cover the bottom with half of the
potatoes, peeled and sliced. Place the marinated meat on top of the
potatoes, along with the onions and leeks. Salt and pepper lightly
(I have found that after baking, there isn't much flavor of salt or
pepper, so don't be afraid to add more, especially pepper). Place
the rest of the potatoes (also peeled and sliced) on top of meat,
covering thoroughly. Pour the marinade over the whole thing, and add
water, enough to reach the top layer of potatoes.
Mix together some flour and water, in order to get a rather soft and
sticky dough. Place the lid on the dish and seal it with this dough.
Be sure to press the dough firmly, to be sure it is sealed and not
just resting on top of the lid.
Bake in a 275-300 degree oven for 2 1/2 to 3 hours. Serve right from
the dish, hot.
1 lb lamb's shoulder,deboned and
-,Cubed
1 lb beef for stew
1 lb pork,deboned and cubed
1 lg onion
3 to 4 leeks
1 thyme,bay leaves, salt &
-pepper (t,o taste)
2 cl garlic,minced (or more)
2 c dry white wine (preferably
-from als,ace)
3 lb potatoes
1 flour & water
THE NIGHT BEFORE: Marinade the meats with the diced onion and the
leeks, sliced and in rings. Add the spices and the garlic. Then add
the white wine and keep in refrigerator over night (be sure to seal
it tightly, or your refrigerator will smell like spices in the
morning).
THE NEXT DAY: Remove the meat, draining it, but keeping the juices.
Grease the roasting dish and cover the bottom with half of the
potatoes, peeled and sliced. Place the marinated meat on top of the
potatoes, along with the onions and leeks. Salt and pepper lightly
(I have found that after baking, there isn't much flavor of salt or
pepper, so don't be afraid to add more, especially pepper). Place
the rest of the potatoes (also peeled and sliced) on top of meat,
covering thoroughly. Pour the marinade over the whole thing, and add
water, enough to reach the top layer of potatoes.
Mix together some flour and water, in order to get a rather soft and
sticky dough. Place the lid on the dish and seal it with this dough.
Be sure to press the dough firmly, to be sure it is sealed and not
just resting on top of the lid.
Bake in a 275-300 degree oven for 2 1/2 to 3 hours. Serve right from
the dish, hot.
Baked Spinach With Cheese - Uberbackener Spinat Mit Kase
1 Servings
1 lb fresh spinach,washed and
1 dried
1/4 lb butter
1 lg onion,diced
2 cloves garlic,minced
1/2 t salt
1/2 lb emmenthaler cheese,grated
1 t paprika
1/8 t nutmeg
1/4 t pepper
Cut spinach into strips. In a large Dutch oven heat butter until
bubbly. Add onion and garlic. Saute for 2-3 minutes. Add the spinach.
Sprinkle with salt. Cover and steam for 5 minutes. Remove from heat.
Grease an ovenproof casserole. Sprinkle half the cheese over the
bottom of the casserole. Add the spinach. Sprinkle with paprika,
nutmeg and pepper. Top with remaining cheese. Bake at 350 degF about 20 minutes or until cheese bubbles. Makes 4 servings.
1 lb fresh spinach,washed and
1 dried
1/4 lb butter
1 lg onion,diced
2 cloves garlic,minced
1/2 t salt
1/2 lb emmenthaler cheese,grated
1 t paprika
1/8 t nutmeg
1/4 t pepper
Cut spinach into strips. In a large Dutch oven heat butter until
bubbly. Add onion and garlic. Saute for 2-3 minutes. Add the spinach.
Sprinkle with salt. Cover and steam for 5 minutes. Remove from heat.
Grease an ovenproof casserole. Sprinkle half the cheese over the
bottom of the casserole. Add the spinach. Sprinkle with paprika,
nutmeg and pepper. Top with remaining cheese. Bake at 350 degF about 20 minutes or until cheese bubbles. Makes 4 servings.
Austrian Apricot Balls (Marillenknoedel)
14 Servings
250 g white cheese (?) (austrian
-topfen,,german: quark)
30 g butter
2 egg yolks
1 pn salt
80 g flour
80 g butter
100 g breadcrumbs
2 T sugar
1/4 t cinnamon
14 apricots
14 pieces of sugar
1 powdered sugar
Mix white cheese, butter (soft, not directly from the refrigerator),
egg yolks and salt. Add the flour and make a soft mass. Form a roll
with a dia- meter of about 5 cm. Cut slices of about 1 cm, press flat
on your hand. Put an apricot (remove the kernel and put in a piece of
sugar) on top of it and form a ball. Put into a pot of simmering,
slightly salted water. Let simmer for about 10 minutes. Put
breadcrumbs, sugar and cinnamon into a pan where you melted the
butter and roast it until it takes a golden colour (you can also
smell, when it is finished, but be careful it soon may be too late).
Roll the balls in the roasted breadcrumbs, put powdered sugar above
and eat very hot.
250 g white cheese (?) (austrian
-topfen,,german: quark)
30 g butter
2 egg yolks
1 pn salt
80 g flour
80 g butter
100 g breadcrumbs
2 T sugar
1/4 t cinnamon
14 apricots
14 pieces of sugar
1 powdered sugar
Mix white cheese, butter (soft, not directly from the refrigerator),
egg yolks and salt. Add the flour and make a soft mass. Form a roll
with a dia- meter of about 5 cm. Cut slices of about 1 cm, press flat
on your hand. Put an apricot (remove the kernel and put in a piece of
sugar) on top of it and form a ball. Put into a pot of simmering,
slightly salted water. Let simmer for about 10 minutes. Put
breadcrumbs, sugar and cinnamon into a pan where you melted the
butter and roast it until it takes a golden colour (you can also
smell, when it is finished, but be careful it soon may be too late).
Roll the balls in the roasted breadcrumbs, put powdered sugar above
and eat very hot.
Sunday, January 7, 2007
Grune Bohnen Mit Birner
4 Servings
8 oz runner beans
8 oz pealed pears,Sliced
4 oz butter
1 oz sugar
2 oz vinegar
1 salt & pepper
Clean and trim runner beans and slice thinly. Par boil in salted
water for 12 minutes. Drain and toss in butter with pears. Sason to
taste and add sugar and vinegar. Stir well.
8 oz runner beans
8 oz pealed pears,Sliced
4 oz butter
1 oz sugar
2 oz vinegar
1 salt & pepper
Clean and trim runner beans and slice thinly. Par boil in salted
water for 12 minutes. Drain and toss in butter with pears. Sason to
taste and add sugar and vinegar. Stir well.
Green-Bean Salad
4 Servings
1 lb green beans,fresh *
1/4 c stock,**
3 T vegetable oil
1/2 t dillseed,Dried
1 ,boiling salted water
3 T vinegar
2 onions,med., thinly sliced
1 t sugar
* Green beans should be sliced lengthwise (French Cut). **
Stock is the water that the green beans were cooked in. (Not regular
Cook beans in boiling salted water until just tender. Reserve
1/4 cup of the cooking liquid and drain off the rest. Prepare sauce
by combining vinegar, oil, reserved vegetable stock, onions, dill,
and sugar; stir until blended. Pour mixture over beans; marinate
several hours before serving.
1 lb green beans,fresh *
1/4 c stock,**
3 T vegetable oil
1/2 t dillseed,Dried
1 ,boiling salted water
3 T vinegar
2 onions,med., thinly sliced
1 t sugar
* Green beans should be sliced lengthwise (French Cut). **
Stock is the water that the green beans were cooked in. (Not regular
Cook beans in boiling salted water until just tender. Reserve
1/4 cup of the cooking liquid and drain off the rest. Prepare sauce
by combining vinegar, oil, reserved vegetable stock, onions, dill,
and sugar; stir until blended. Pour mixture over beans; marinate
several hours before serving.
Goulash Soup [gulyassuppe]
5 Servings
1 lb beef,chuck, shin or neck
2 T lard,rendered beef fat or
-bacon fa,t
1 lg onion,chopped
1 T [heaping] hungarian sweet
-paprika
1 salt and pepper
2 T vinegar
1 T tomato paste
1 T caraway seeds
1/2 t marjoram
1 cl garlic
2 qt water
3 md potatoes,peeled and diced
Cut beef into 3/4" cubes. Heat lard or fat in a 3 qt saucepan and saute onions until golden. Sprinkle with paprika and saute 1 min strring constantly over low heat. Add beef and stir well until seared and browned. Add salt, pepper, vinegar and tomato paste. Simmer 3 min and then add caraway seeds, marjoram, garlic and water. Bring to a boil, reduce heat, cover and simmer 45 min. Add potatoes and simmer another 20 min. Check seasoning and serve.
1 lb beef,chuck, shin or neck
2 T lard,rendered beef fat or
-bacon fa,t
1 lg onion,chopped
1 T [heaping] hungarian sweet
-paprika
1 salt and pepper
2 T vinegar
1 T tomato paste
1 T caraway seeds
1/2 t marjoram
1 cl garlic
2 qt water
3 md potatoes,peeled and diced
Cut beef into 3/4" cubes. Heat lard or fat in a 3 qt saucepan and saute onions until golden. Sprinkle with paprika and saute 1 min strring constantly over low heat. Add beef and stir well until seared and browned. Add salt, pepper, vinegar and tomato paste. Simmer 3 min and then add caraway seeds, marjoram, garlic and water. Bring to a boil, reduce heat, cover and simmer 45 min. Add potatoes and simmer another 20 min. Check seasoning and serve.
Grilled Herb Schnitzel
4 Servings
1 bn herbs,mixed
1 sm read onion
2 sl white bread
2 T lemonjuice
2 T wine vinegar
4 T oliveoil
17 2/3 oz chickenbreast filets
1 salt,pepper
1. Wash the herbs and chop the leaves finely.(parsley,basil,mint,for example )
2. Chop the onion finely and mix with herbs, lemonjuice, vinegar and oil together.
3. Slice the filets into thin slices and ,between two sheets of waxpaper, pound flat lightly.
4. Salt and pepper to taste.
5. On a preheated grill, grill each side for 1 1/2 minutes.
6. Arrange on plate and pour the herbmix over all.
7. Serve with a good red wine.
1 bn herbs,mixed
1 sm read onion
2 sl white bread
2 T lemonjuice
2 T wine vinegar
4 T oliveoil
17 2/3 oz chickenbreast filets
1 salt,pepper
1. Wash the herbs and chop the leaves finely.(parsley,basil,mint,for example )
2. Chop the onion finely and mix with herbs, lemonjuice, vinegar and oil together.
3. Slice the filets into thin slices and ,between two sheets of waxpaper, pound flat lightly.
4. Salt and pepper to taste.
5. On a preheated grill, grill each side for 1 1/2 minutes.
6. Arrange on plate and pour the herbmix over all.
7. Serve with a good red wine.
Gold Cake (Gelb Kuchen)
1 Servings
6 egg white
3/4 c sugar,fine granulated
1/2 t cream of tartar
3 egg yolk
1/2 c flour,pastry
1/2 t vanilla
Sift the flour 3 times. Beat the yolks of the eggs until light, add
the sugar which has been sifted several times and beat with eggs
until mixture is creamy. Beat the whites of eggs until stiff adding
the cream of tartar when partly beaten. Combine the egg mixtures and
fold in gently the sifted flour, then the vanilla. Do not beat. Pour
into a well-buttered loaf pan which has been sprinkled lightly with
flour. Bake at 350-F for 20 minutes. Increase heat to 400-F and bake
about 40 minutes.
6 egg white
3/4 c sugar,fine granulated
1/2 t cream of tartar
3 egg yolk
1/2 c flour,pastry
1/2 t vanilla
Sift the flour 3 times. Beat the yolks of the eggs until light, add
the sugar which has been sifted several times and beat with eggs
until mixture is creamy. Beat the whites of eggs until stiff adding
the cream of tartar when partly beaten. Combine the egg mixtures and
fold in gently the sifted flour, then the vanilla. Do not beat. Pour
into a well-buttered loaf pan which has been sprinkled lightly with
flour. Bake at 350-F for 20 minutes. Increase heat to 400-F and bake
about 40 minutes.
Friday, January 5, 2007
Grundstock Nudelteig (Basic Pasta Dough)
4 Servings
400 g flour (3 1/2 cups)
2 eggs
1/8 l water (1/2 cup plus 1/2
-tbsp)
Mix flour, eggs (only if pasta is supposed to be more on the firm
side), and water, and knead into a firm dough. Continue kneading
until dough pulls free off hands and pasta board. Cut into 2 or 3
loaves, and again knead until smooth. Let rest for 20 to 30 minutes,
then - on a floured pastry board - roll out. Cut noodles with a
knife, or roll with with the palm of your hand.
Serves 4.
400 g flour (3 1/2 cups)
2 eggs
1/8 l water (1/2 cup plus 1/2
-tbsp)
Mix flour, eggs (only if pasta is supposed to be more on the firm
side), and water, and knead into a firm dough. Continue kneading
until dough pulls free off hands and pasta board. Cut into 2 or 3
loaves, and again knead until smooth. Let rest for 20 to 30 minutes,
then - on a floured pastry board - roll out. Cut noodles with a
knife, or roll with with the palm of your hand.
Serves 4.
Gruibensalat (Crackling Salad)
4 Servings
1 Kg potatoes,boiled in their
-jackets a,nd peeled (a
1 generous 2 lbs)
1 lg onion,sliced
125 g lard (1/2 cup plus 1 tbsp)
100 g cracklings (3 1/2 oz)
1/2 T pepper
1 T (level) salt
1 a few tbsp meat broth or
-water
This is an old-style recipe from grandma's more thrifty age, and is
rarely found today.
Slice the potatoes while still hot, and mix in the sliced onion. Add
the liquid and seasoning. Meanwhile, heat the cracklings in the
lard, and when very hot, pour over the potato salad, and lightly stir
in.
In olden times, this was eaten with a slice of rye bread. Today, one
could serve it with something like an endive (escarole) salad.
Serves 4.
1 Kg potatoes,boiled in their
-jackets a,nd peeled (a
1 generous 2 lbs)
1 lg onion,sliced
125 g lard (1/2 cup plus 1 tbsp)
100 g cracklings (3 1/2 oz)
1/2 T pepper
1 T (level) salt
1 a few tbsp meat broth or
-water
This is an old-style recipe from grandma's more thrifty age, and is
rarely found today.
Slice the potatoes while still hot, and mix in the sliced onion. Add
the liquid and seasoning. Meanwhile, heat the cracklings in the
lard, and when very hot, pour over the potato salad, and lightly stir
in.
In olden times, this was eaten with a slice of rye bread. Today, one
could serve it with something like an endive (escarole) salad.
Serves 4.
Gruiben (Cracklings)
4 Servings
2 1/2 Kg fresh pork bacon [the fatty
-layer r,ight underneath
1 the skin. k.b.] (approx. 5
-1/2 lbs,)
1/8 l milk (or water (1/2 cup
-plus)
-1/2 tbs,p)
Cut the bacon into 3/4-inch cubes and put into a tall pot which must
not get filled more than halfway up (to prevent the large amount of
foam during the rendering process from running over and spilling).
Heat up slowly, else the bacon will stick to the bottom and scorch.
As soon as there is a little liquid fat covering the bottom of the
pot, add milk or water, and heat up more, constantly stirring. Let
the cracklings brown a little bit more, then pour off the liquid
lard, through a sieve, into an earthenware pot. Warm cracklings are
very popular in-between meal.
Serves 4.
2 1/2 Kg fresh pork bacon [the fatty
-layer r,ight underneath
1 the skin. k.b.] (approx. 5
-1/2 lbs,)
1/8 l milk (or water (1/2 cup
-plus)
-1/2 tbs,p)
Cut the bacon into 3/4-inch cubes and put into a tall pot which must
not get filled more than halfway up (to prevent the large amount of
foam during the rendering process from running over and spilling).
Heat up slowly, else the bacon will stick to the bottom and scorch.
As soon as there is a little liquid fat covering the bottom of the
pot, add milk or water, and heat up more, constantly stirring. Let
the cracklings brown a little bit more, then pour off the liquid
lard, through a sieve, into an earthenware pot. Warm cracklings are
very popular in-between meal.
Serves 4.
Gruibenknoedel (Cracklings Dumplings)
4 Servings
1 c cracklings
2 eggs
2 T flour
125 g plain breadcrumbs (4.5 oz)
greens [chopped parsley and/or chives] seasonings (pepper, paprika,
marjoram)
Mix the cracklings, eggs, seasonings, and greens into a pliable mass.
Add flour and breadcrumbs. Let the dough rest for 10 to 15 minutes.
Then shape dumplings, and slip into barely boiling water, and let
steep. Transfer to hot beef broth and serve.
Serves 4.
1 c cracklings
2 eggs
2 T flour
125 g plain breadcrumbs (4.5 oz)
greens [chopped parsley and/or chives] seasonings (pepper, paprika,
marjoram)
Mix the cracklings, eggs, seasonings, and greens into a pliable mass.
Add flour and breadcrumbs. Let the dough rest for 10 to 15 minutes.
Then shape dumplings, and slip into barely boiling water, and let
steep. Transfer to hot beef broth and serve.
Serves 4.
Gross-Suppe (Semolina Soup)
4 Servings
1 l meat broth (approx. 1 qt)
1 c semolina
1 egg
1 a few sprigs parsley
-chopped,(or a),bit of chopp
1 chives
50 g butter (3 1/2 tbsp)
1 salt,To Taste
1 pepper,To Taste
1 nutmeg to taste,Ground
Slowly stir the semolina into the boiling broth and cook for 1 hour.
Shortly before serving, stir in a beaten egg, adjust seasoning with
salt, pepper, and nutmeg. Add the chopped parsley or chives, and dot
with butter.
Serves 4.
1 l meat broth (approx. 1 qt)
1 c semolina
1 egg
1 a few sprigs parsley
-chopped,(or a),bit of chopp
1 chives
50 g butter (3 1/2 tbsp)
1 salt,To Taste
1 pepper,To Taste
1 nutmeg to taste,Ground
Slowly stir the semolina into the boiling broth and cook for 1 hour.
Shortly before serving, stir in a beaten egg, adjust seasoning with
salt, pepper, and nutmeg. Add the chopped parsley or chives, and dot
with butter.
Serves 4.
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