Sauerbraten -- Marinated Rump Roast
Start with 4 lbs of rump roast -- beef (or bison if you can get it)
For 4 pounds of meat you need the following, so you will need to adjust.
2 medium onions, sliced
1/2 lemon, sliced
1.5 cups red wine vinegar (can use cider or white)
2.5 cups water
12 whole cloves
6 bay leaves
8 whole pepper corns
1 tbsp salt
1 tbsp sugar
1/4 tsp powdered ginger
4 pounds rump roast
broken ginger snaps for gravy
Serves 10.
Start with 4 lbs of rump roast -- beef (or bison if you can get it)
For 4 pounds of meat you need the following, so you will need to adjust.
2 medium onions, sliced
1/2 lemon, sliced
1.5 cups red wine vinegar (can use cider or white)
2.5 cups water
12 whole cloves
6 bay leaves
8 whole pepper corns
1 tbsp salt
1 tbsp sugar
1/4 tsp powdered ginger
4 pounds rump roast
broken ginger snaps for gravy
- In large bowl or crock, combine all ingredients except meat and crumbs. Add meat, turning to coat. Cover and refrigerate about 36 hours, turning meat at least twice daily.
- When ready to cook, remove meat and wipe dry. Brown in 2 tbsp hot fat. Add marinade (remove lemon slices). Cover and cook 2 hours (at 325F) or till tender. Remove meat.
- For each cup of gravy: combine 3/4 cup strained marinade and 1/4 cup water; add 1/3 cup broken gingersnaps. Cook and stir a few minutes to thicken.
Serves 10.
A pound of ground beef, a pound of pork belly (for Korean cooking), a conical cabbage (also for Korean cooking), a lemon tart, an almond croissant, a bacon-gruyere pastry wheel, shallots, green onions, bell peppers (for frying, chili, or pepper soup), a bulb of garlic, shallots.
Last week, I was lucky enough to find ground venison from New Zealand at the local Safeway, so I made chili. This week, I'll make spicy pork from Cook Korean! by Robin Ha, and maybe some more chili later in the week.
I'm also planning to make pffeffernusse for a holiday party next weekend.
Last week, I was lucky enough to find ground venison from New Zealand at the local Safeway, so I made chili. This week, I'll make spicy pork from Cook Korean! by Robin Ha, and maybe some more chili later in the week.
I'm also planning to make pffeffernusse for a holiday party next weekend.
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Red beets, parsnips, carrots, a head of garlic, fingerling potatoes, fresh gemelli pasta, laminated cinnamon roll, mushroom leek roll, almond croissant, 3 carnitas handpies, 2 veggie pot pie handpies, a box of lots of love brittle, strawberry heart lemonade cookies, a chewy ginger stack, and double chocolate cookies.
Also, there was a troop of Girl Scouts outside the hardware store selling the cookies -- this time it was a cadet troop, which is definitely unusual, just because I normally only see the younger girls.
I also making tried this recipe for matcha milk bread turtle buns, but I think the I might have messed up a step as the dough was amazingly sticky.
Also, there was a troop of Girl Scouts outside the hardware store selling the cookies -- this time it was a cadet troop, which is definitely unusual, just because I normally only see the younger girls.
I also making tried this recipe for matcha milk bread turtle buns, but I think the I might have messed up a step as the dough was amazingly sticky.
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Liège Waffles (aka Luiske Wafels aka Gaufres Liegeosis)
( Ingredient )
( Directions )
This recipe makes about 10 waffles. You can buy Belgian pearl sugar from Amazon or local specialty grocers (and Walmart?!)
( Ingredient )
( Directions )
This recipe makes about 10 waffles. You can buy Belgian pearl sugar from Amazon or local specialty grocers (and Walmart?!)
I worked from home today because I had my annual physical early in the morning and I didn't want to have to go into the office afterward.
So I took the opportunity to make bread as well, as I only need a little break now and then to turn it for another rise.
It's Ligurian focaccia, recipe from Liguria, the cookbook: Recipes from the Italian Riviera, by Laurel Evans. I bought my copy from Rizzoli on the trip to New York City I took at the beginning of January.
So I took the opportunity to make bread as well, as I only need a little break now and then to turn it for another rise.
It's Ligurian focaccia, recipe from Liguria, the cookbook: Recipes from the Italian Riviera, by Laurel Evans. I bought my copy from Rizzoli on the trip to New York City I took at the beginning of January.
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I'm attempting to make Sea Salt Foccacia tonight. The recipe is from the California Olive Ranch, but I'm actually using the olive oil from Majorca that ![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
fabrisse gifted me earlier this year.
I will say that the oil smells intensely of olives, and if this recipe works out, it will be a delicious bread to eat for the weekend.
I also used the Brazilian Pepper Tree honey from the Bee Folks, which is generally a good baking honey.
It just needs an 8-12 hour rise in the fridge overnight, so I'll bake it in the morning.
fabrisse gifted me earlier this year.I will say that the oil smells intensely of olives, and if this recipe works out, it will be a delicious bread to eat for the weekend.
I also used the Brazilian Pepper Tree honey from the Bee Folks, which is generally a good baking honey.
It just needs an 8-12 hour rise in the fridge overnight, so I'll bake it in the morning.
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The Signature challenge this week was Apple Cake. I don’t think of apple cake as associated with Halloween, though the hosts tried to sell it by tying it in with bobbing for apples. It wasn’t a bad theme for the autumn season. I was completely unfamiliar with most of the apple varieties the bakers mentioned, but I’m American and even though I am an apple enthusiast, the varieties that I like (Nittany, Macoun, Stayeman Winesap, Spitzenburg) are mostly ones developed in my country, not British apples like Sharp Cox. Trying to keep apple as the prominent flavor without overdoing the spices was tricky and some of the bakers couldn’t manage it. I do want the recipe for Sybira’s sour plum, chile, and apple cake; it sounded delicious.
The technical challenge was s’mores -- but they defined them as toasted marshmallow between two digestive biscuits with chocolate ganache. That was a blatant attempt to fancy up s’mores, which are graham crackers, chocolate, and a marshmallow roasted over an open fire sandwiched into a smooshy melting desert. Making them refined is a) missing the point and b) doomed to failure. It didn’t help that most of the bakers were only familiar with s’mores from movies.
The first problem most of the bakers had is that making marshmallows from scratch is actually tricky and something you’re going to mess up the first time. Also, they were using leaf gelatin, which I don’t think works as well for marshmallows as powdered gelatin, if only because powdered gelatin dissolves in water easily.
None of them knew that you should oil your knife when cutting marshmallows (well, they were using cookie cutters, because they had to make them round to fit on the digestive cookies, but same difference); homemade marshmallows are sticky when you cut them apart. This is why you also roll them in powdered sugar when you cut them apart -- it coats the sides with sugar so the surface isn’t sticky anymore.
I don’t have anything against using digestive biscuits or hobnobs instead of graham crackers since I doubt they could have gotten the proper flour for graham crackers. Watching the bakers try to assemble and then blowtorch their s’mores was a bit painful; at least one of the bakers learned how flammable marshmallows are the hard way.
The showstopper challenge was a hanging lantern cake -- a hanging lantern piñata cake, though I don’t think anyone actually said the word ‘piñata’. Just as well after the painful mess that was Mexican week.
But the showstopper had to be a cake with a lantern shape/theme, that could hang, had at least two different kinds of smaller sweets inside, and could be broken by a good whack with a rolling pin to reveal the sweets inside. Sandro rather wisely refrained from baking a cake at all and made a skull-themed disco ball out of chocolate.
So this week was fun, though some of the choices and explanations sounded a little cock-eyed from this side of the Atlantic (apples as a Halloween-specific food, s’mores as fancy deserts, not using the word piñata).
The technical challenge was s’mores -- but they defined them as toasted marshmallow between two digestive biscuits with chocolate ganache. That was a blatant attempt to fancy up s’mores, which are graham crackers, chocolate, and a marshmallow roasted over an open fire sandwiched into a smooshy melting desert. Making them refined is a) missing the point and b) doomed to failure. It didn’t help that most of the bakers were only familiar with s’mores from movies.
The first problem most of the bakers had is that making marshmallows from scratch is actually tricky and something you’re going to mess up the first time. Also, they were using leaf gelatin, which I don’t think works as well for marshmallows as powdered gelatin, if only because powdered gelatin dissolves in water easily.
None of them knew that you should oil your knife when cutting marshmallows (well, they were using cookie cutters, because they had to make them round to fit on the digestive cookies, but same difference); homemade marshmallows are sticky when you cut them apart. This is why you also roll them in powdered sugar when you cut them apart -- it coats the sides with sugar so the surface isn’t sticky anymore.
I don’t have anything against using digestive biscuits or hobnobs instead of graham crackers since I doubt they could have gotten the proper flour for graham crackers. Watching the bakers try to assemble and then blowtorch their s’mores was a bit painful; at least one of the bakers learned how flammable marshmallows are the hard way.
The showstopper challenge was a hanging lantern cake -- a hanging lantern piñata cake, though I don’t think anyone actually said the word ‘piñata’. Just as well after the painful mess that was Mexican week.
But the showstopper had to be a cake with a lantern shape/theme, that could hang, had at least two different kinds of smaller sweets inside, and could be broken by a good whack with a rolling pin to reveal the sweets inside. Sandro rather wisely refrained from baking a cake at all and made a skull-themed disco ball out of chocolate.
So this week was fun, though some of the choices and explanations sounded a little cock-eyed from this side of the Atlantic (apples as a Halloween-specific food, s’mores as fancy deserts, not using the word piñata).
Caramelle pasta, a pound of mixed mushrooms (hen-of-the-woods, shiitake, piopinnio, oyster), half-gallon of chocolate milk, feta meli, fava bean spread, pita bread, karadopita, black pepper chevre, a pint of maple syrup, gingerdoodle cookies, sourdough bread, carrots, chocolate ho-ho, lemon-ricotta waffle, braeburn apples, garlic, a spanakopita, 3 sloppy joe handpies, a roasted vegetable muffin, a Chocolate Peanut Butter Banana Muffin, Extraordinary Chocolate Ganache Sandwich Cookies, a lemon doodle stack, and a double chocolate cookie stack.
I'm going to try baked apples -- probably with this recipe
I'm going to try baked apples -- probably with this recipe
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Today I made sour cherry pie, using a pre-made crust and this recipe from Smitten Kitchen. The only changes I made is I used granulated tapioca instead of cornstarch, and I added smoked cardamon as well, because I like how cardamon works with sour cherry.
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Half-gallon of chocolate milk, pint of mixed berry yogurt smoothie, cracked black pepper chevre, chocolate chip goat milk cheesecake (slice), loaf of country white sandwich bread, boule of jalapeno cheddar bread, a two-pack of cheddar biscuits, 3 different lemonades, cherry blossom (cherry-lime) kettle corn, All-american (tri-color berry) kettle corn, a quart of blueberries, a quart of red sweet cherries (for cherry ketchup), 2 pints of pie cherries, 2 pints mixed sweet yellow and dark red cherries (I think they might be an outcross with actual black cherries, they're so good), a pint of saskatoons(!), red raspberries, beef borek, vegetable borek, baklava, 2 Taste of India handpies, 3 Chicken fajita handpies, 1 box Raspberry almond Squares, 1 Black Forest pound cake, 1 buttermilk cake, 1 stack of blue-be-doodles (blueberry lemon cookies), 1 stack of loaded oatmeal cookies, and a box of cookie bloopers.
I bought the saskatoons planning to make them into small-batch rare berry jam, using the recipe which basically "Berries, sugar, lemon juice" and goes into 4 oz jam jars. They look rather like blueberries, but smaller, a dark shiny purple, and more round. They aren't as sweet as blueberries, with a smoky or earthy undertaste. Next week, if I can, I'll buy a quart of them and use them in the blueberry chipotle ketchup recipe from Saveur instead of blueberries; that would make an excellent bbq sauce, I think.
I did ask the place where I got the red raspberries if they had black raspberries as well -- they did but they only have 4 flats of them today and they sold out before I got there. I'll have to be there at market open next week if I want to get black raspberries, and I definitely do. They are so delicious!
I got a compliment on my eShakti skirt -- it's the same bold lemon yellow as my yellow dress, but it's got even larger pockets.
Now that I've changed out of my yellow skirt -- not a thing to wear when cooking with cherries and blueberries -- I might go make a pie!
I bought the saskatoons planning to make them into small-batch rare berry jam, using the recipe which basically "Berries, sugar, lemon juice" and goes into 4 oz jam jars. They look rather like blueberries, but smaller, a dark shiny purple, and more round. They aren't as sweet as blueberries, with a smoky or earthy undertaste. Next week, if I can, I'll buy a quart of them and use them in the blueberry chipotle ketchup recipe from Saveur instead of blueberries; that would make an excellent bbq sauce, I think.
I did ask the place where I got the red raspberries if they had black raspberries as well -- they did but they only have 4 flats of them today and they sold out before I got there. I'll have to be there at market open next week if I want to get black raspberries, and I definitely do. They are so delicious!
I got a compliment on my eShakti skirt -- it's the same bold lemon yellow as my yellow dress, but it's got even larger pockets.
Now that I've changed out of my yellow skirt -- not a thing to wear when cooking with cherries and blueberries -- I might go make a pie!
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Tonight I made Magic in the Middle chocolate peanuts butter cookies, using a King Arthur Flour Company recipe.
Except I inadvertently made a double batch, because I'm so used to cookie recipes taking two sticks of butter that I had creamed the butter and was adding the sugar before I realized that was too much butter.
The recipe is a little fiddly with having to make the peanut filling and then carefully measuring to ensure enough dough to wrap around the filling. I did find out that the round measuring spoons from IKEA are pretty good substitutes for teaspoon and tablespoon cookies scoops, if you don't mind a little mess.
I'm not sure that rolling the cookies in sugar contributed anything, but flattening them is actually important to have them be flat cookies. This is the kind of recipe that would be fun to do as a group -- there's a lot of handwork involved, and a double or triple batch could easily be split between friends.
Except I inadvertently made a double batch, because I'm so used to cookie recipes taking two sticks of butter that I had creamed the butter and was adding the sugar before I realized that was too much butter.
The recipe is a little fiddly with having to make the peanut filling and then carefully measuring to ensure enough dough to wrap around the filling. I did find out that the round measuring spoons from IKEA are pretty good substitutes for teaspoon and tablespoon cookies scoops, if you don't mind a little mess.
I'm not sure that rolling the cookies in sugar contributed anything, but flattening them is actually important to have them be flat cookies. This is the kind of recipe that would be fun to do as a group -- there's a lot of handwork involved, and a double or triple batch could easily be split between friends.
Half of a caprese sandwich made with wonky, homemade bread is a great breakfast.
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Tonight, I made buckwheat crepes, using the King Arthur Flour company recipe and using locally grown and milled buckwheat.
The first were lopsided and tore, but I did eventually come out with some approximately round crepes. I think it would help if I had 1) a gas stovetop and 2) a real crepe pan.
Even so, they were quite delicious with nutella.
The first were lopsided and tore, but I did eventually come out with some approximately round crepes. I think it would help if I had 1) a gas stovetop and 2) a real crepe pan.
Even so, they were quite delicious with nutella.
Today, I made sujuk rolls with the ground lamb I bought on Saturday and a sheet of puff pastry dough that was probably a little more freezer-burned than was ideal.
Sujuk sausage rolls are basically pigs-in-blankets, but fancy.
( Ingredients )
( Directions )
I used a milk wash instead of an egg wash (not wasting most of an egg when they're not easily available at the moment), and skipped the hemp seeds. I had a good chunk of the ground lamb leftover, so that's back in the freezer until I decide what to do with it -- I might try making some sort of stuffed quick-bread or noodle dish with it.
Sujuk sausage rolls are basically pigs-in-blankets, but fancy.
( Ingredients )
( Directions )
I used a milk wash instead of an egg wash (not wasting most of an egg when they're not easily available at the moment), and skipped the hemp seeds. I had a good chunk of the ground lamb leftover, so that's back in the freezer until I decide what to do with it -- I might try making some sort of stuffed quick-bread or noodle dish with it.
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A quart of milk, pint of mixed berry yogurt smoothie, tub of butter, peashoots, leek shoots, carrots, parsnips, chard, 1/2 peck of apples, apple schitz, miche sourdough bread, wicked bar, tortoise cookies, an egg tart, buffalo chicken handpies, chevre rolled in herbs, and a small CSA box.
The CSA box is for 1 to 2 people, and contains: spring greens mix, kale, ramps(!), 4 apples, 1 baby zucchini, 2 baby cucumbers, 1 onion, 1 tomato, 1 lb small potatoes, and a pint of brussel sprouts.
I was planning on making a herb tart today, but I might make kale chips (there was a recipe included), and the tart. I also now have the makings of Rancho Gordo's bean and vegetable posole.
The CSA box is for 1 to 2 people, and contains: spring greens mix, kale, ramps(!), 4 apples, 1 baby zucchini, 2 baby cucumbers, 1 onion, 1 tomato, 1 lb small potatoes, and a pint of brussel sprouts.
I was planning on making a herb tart today, but I might make kale chips (there was a recipe included), and the tart. I also now have the makings of Rancho Gordo's bean and vegetable posole.
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Greek almond cake, spiced olive oil cake, 3 lbs of quince, a dozen eggs, popcorn from Capitol Kettle Corn (flavors -- The District Chocolate and Whistle-Blower) and two bottle of cider from Willow Oaks Craft Cider -- Pippin, made from Pippin apples, and Confluence, made from Spitzenburg and Winesap apples.
Also, it's getting to the point I should order springerle cookies from The Springerle House. I might try to make some springerle cookies myself now that I have a carved rolling pin, but that's a lot of effort that might not turn out well, especially because the traditional recipe includes hartshorn.
I'm definitely going to make more pfeffernusse cookies, as I have a lot of cubeb and long pepper, and those are significantly easier to make than springerle cookies.
Also, it's getting to the point I should order springerle cookies from The Springerle House. I might try to make some springerle cookies myself now that I have a carved rolling pin, but that's a lot of effort that might not turn out well, especially because the traditional recipe includes hartshorn.
I'm definitely going to make more pfeffernusse cookies, as I have a lot of cubeb and long pepper, and those are significantly easier to make than springerle cookies.
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For
ellen_fremedon's wedding. Recipe is How to Make Homemade Marshmallows (sweetened with maple syrup) except that I didn't have arrowroot starch, so I dredged them in plain powdered sugar.If you want to make your own, use a 9x9 pan and make sure you have a good candy thermometer.
Today I made banana muffins to use up 3 of the 5 bananas I bought a week ago with the intention of eating during lunch, and then just forgot I had.
Oops?
Anyway, this is a nice and easy banana muffin recipe-- makes 12.
Oops?
Anyway, this is a nice and easy banana muffin recipe-- makes 12.
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I just ordered a batch of springerle cookies from Springerle House for New Year's, or possibly Christmas. But probably New Year's, since it's almost certain that I'll be hosting a get-together at my apartment.
My mom got a batch (largest size) of springerle cookies from them for Thanksgiving. They were delicious! And had so many different turkey and harvest-themed cookie molds. I'll try to upload the pictures I took of some of them.
My grandmother used to make springerle cookies for the holidays, but hers were definitely hard dunkers -- Springerle House manages to make theirs with a crisp outside and a light, almost fluffy inside. I now have a springerle rolling pin as my mom gave me one she had, but I really doubt I'd be able to make as good a batch of cookies as Springerle House -- for one thing, the traditional recipe calls for hartshorn, aka baker's ammonia, aka ammonium carbonate, aka 'what IS that smell?!'. It's probably not a good idea to try baking with it in an apartment.
Tonight is the deadline for ordering Christmas cookies, so if you suddenly find yourself with a mighty need for anise-flavored picture cookies, you only have a little time left.
My mom got a batch (largest size) of springerle cookies from them for Thanksgiving. They were delicious! And had so many different turkey and harvest-themed cookie molds. I'll try to upload the pictures I took of some of them.
My grandmother used to make springerle cookies for the holidays, but hers were definitely hard dunkers -- Springerle House manages to make theirs with a crisp outside and a light, almost fluffy inside. I now have a springerle rolling pin as my mom gave me one she had, but I really doubt I'd be able to make as good a batch of cookies as Springerle House -- for one thing, the traditional recipe calls for hartshorn, aka baker's ammonia, aka ammonium carbonate, aka 'what IS that smell?!'. It's probably not a good idea to try baking with it in an apartment.
Tonight is the deadline for ordering Christmas cookies, so if you suddenly find yourself with a mighty need for anise-flavored picture cookies, you only have a little time left.
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