PROSIT! Celebrate Oktoberfest German Style

Oktoberfest is the festival to end all festivals that is celebrated around the world but started in Munich, Germany for a royal wedding in 1810. The citizens of Munich were invited to all the festivities held in fields just outside the city gates. And from there the world adopted this grand event. It runs from late September to the 1^st Sunday in October. Be sure to include plenty of German music when you celebrate.

MENU

Sauerbraten – Marinated Pot Roast

Boiled Potatoes

Red Cabbage with Apples

Rye Bread

German Red Wine – Spätburgunder which is German for Pinot Noir

Sauerbraten – Marinated Pot Roast

5 black peppercorns

4 whole juniper berries*

1 med. onion, sliced thin

½ cup (120ml) dry red wine

½ cup (120ml) red wine vinegar

2 cups (450ml) cold water

2 small bay leaves

4 lbs. (2kg) boneless beef roast, top or bottom round or rump

3 tbsp. (43g) lard or solid shortening

½ cup onion, chopped fine

½ cup carrots, chopped fine

½ cup celery, chopped fine

2 tbsp. (30ml) flour

½ cup (120ml) beef stock, if needed

½ cup (50g) gingersnap cookie crumbs

Use a mortar and pestle or a baggie and hammer to crush black peppercorns and juniper berries together.

In a medium-sized saucepan combine peppercorn mix, sliced onion, wine, vinegar, water, and bay leaves. Bring marinade to a boil over high heat. Remove pan from stove and let cool to room temperature.

Trim excess fat from roast. Set beef in a deep flat bowl or pot just large enough to hold it comfortably. Pour marinade over the top. Add more wine if marinade is not halfway up the sides of the meat. Turn meat to moisten all sides. Cover pan tightly with foil or cling wrap. Refrigerate for 2 – 3 days. Be sure to turn the meat over at least twice a day.

Preheat oven to 350° F (180°C).

Remove meat from marinade. Pat dry with paper towels. Strain marinade through a fine sieve set over a bowl. Discard spices and onion, but reserve marinade.

Melt lard in a Dutch oven over high heat until it sputters. Add roast and brown well on all sides. Adjust heat so as not to burn the meat. Transfer meat to a platter. Pour off and discard all but 2 tbs. (30ml) of fat. Add onions, carrots, and celery to pot. Cook over moderate heat until they are soft and light brown, 5 – 8 minutes. Sprinkle flour over veggies. Cook, stirring constantly 2 – 3 minutes or until flour begins to color. 

Pour in 2 cups (450ml) of reserved marinade and ½ cup (120ml) water. Bring to a boil over high heat. Return meat to pot. Cover tightly. Cook in the oven for 2 hours or until meat shows no resistance when pierced with the tip of a sharp knife. Transfer meat to a heated platter. Cover with foil to keep warm. 

Discard veggies. Pour liquid from pot into a measuring cup. Skim off fat. You need 2½ cups (570ml) liquid for the sauce. If you have more, boil briskly to reduce the amount. If you have less, add beef stock. Combine liquid and gingersnaps in a small saucepan. Cook over moderate heat, stirring often, for 10 minutes. The crumbs will dissolve and thicken the sauce. Strain sauce through a fine sieve. Keep warm on very low heat until ready to serve. 

To serve, carve meat into ¼ inch (.64cm) slices. Arrange on individual dinner plates or a large platter. In either case moisten the meat with a little sauce. Pass the remaining sauce in a gravy boat. 

*Rosemary is a good substitute for juniper berries. Use one fresh sprig. 

Boiled Potatoes

1 red potato per person, peeled and quartered

Chicken stock, not broth

Tap water

1 lg. bay leaf

Freshly ground pepper to taste

Butter to taste 

Add potatoes to a saucepan that holds them comfortably. Pour stock halfway up the potatoes. Top off with water, covering potatoes by an inch (1.25cm) or so. Add bay leaf. Set a lid on top.

You can do up to this point earlier in the day. Leave on the counter or stovetop until you are ready to cook.

Bring pan to a boil over medium heat. Adjust the lid and heat so the water continues a soft/light boil, but does not spill over. Cook 15 – 20 minutes, then test for doneness. A fork will insert easily. 

Drain potatoes and discard bay leaf. Sprinkle pepper over potatoes. Add butter. Stir carefully so as not to smash potatoes. 

Don’t have bay leaf? Add 1 tablespoon (20ml) or so of dried basil to the pot. When you drain the potatoes most of the leaves will be gone, but the good taste remains. 

Red Cabbage with Apples

2 – 2½ lb. (1 – 1.5kg) red cabbage

⅔ cup (150ml) red wine vinegar

2 tbsp. (30ml) sugar2 medium-sized apples, peeled and cored

2 tbsp. (25g) lard or bacon fat

½ cup (50g) onions, chopped fine

1 whole onion, pierced with 2 whole cloves

1 bay leaf

5 cups (1.2L) boiling water

3 tbsp. (45ml) dry red wine

3 tbsp. (45ml) red currant jelly, optional 

Wash cabbage under cool water and then remove tough outer leaves. Cut cabbage into 4 pieces. Remove core. Shred easily by slicing each section into thin strips. 

Place cabbage in a large mixing bowl. sprinkle with vinegar and sugar. Toss with a spoon to cover the shreds evenly. 

Slice apple into thin wedges. Melt lard or bacon fat in a large pot. Add apples and onions. Cook, stirring frequently, for 5 minutes or until apples are lightly browned. 

Add cabbage, onion with cloves, and bay leaf. Stir well while pouring in boiling water. Bring to a boil over high heat. Reduce heat so cabbage does a slow simmer. Cover and cook 1½ - 2 hours, or until cabbage is tender. Check occasionally to be sure cabbage is moist. If it seems dry, add 1 tbsp. (15ml) or so of boiling water. When cabbage is tender there should be almost no liquid in the pan. 

To serve remove whole onion and bay leaf. Stir in wine and jelly. This recipe freezes nicely.

May you enjoy all the days of your life filled with good friends, laughter, and seated around a well-laden table!

Sloane

Sloane Taylor is an Award-Winning author with a second passion in her life. She is an avid cook and posts new recipes on her blog every Wednesday. The recipes are user friendly, meaning easy.

To learn more about Taylor go to her website Stay in touch on Blogger, Twitter, and LinkedIn.

Taylor's cookbooks, Hot Mean Wear Aprons, Date Night Dinners, Date Night Dinners Italian Style, Sizzling Summer, and Recipes to Create Holidays Extraordinaire are released by Toque & Dagger Publishing and available at all book vendors.

HOW DID IT ALL BEGIN?

Halloween October 31 -  Centuries ago ancient Celtics believed that at summer’s end the barrier between our world and the world of spirits thinned, allowing evil to cross over to us. Time passed and people dressed as saints and went door to door which is the origin for tonight’s ghosts and goblins to magically appear at your front door to trick you if you don’t treat them. 

Invite friends over and celebrate Halloween with this menu that will tame your creatures who go bump in the night.

 MENU

Appetizers

Barbequed Meatballs

Garlic Dip & Pretzels

Sangria 

Main Course

Braised Short Ribs

Mashed Potatoes

Veggie Sauté

Dry Red Wine – Pinot Noir

Appetizers

Barbequed Meatballs

This is an easy appetizer recipe you adjust to suit you. Add more jelly if you prefer a sweeter taste or cut jelly amount and increase barbeque sauce if you want a tangy taste. Plan on 4 – 5 meatballs per person.

1 12 oz. (340g) jar grape jelly

1 – 2 bottles barbeque sauce

50 precooked frozen Italian style meatballs

Toothpicks for serving

Scoop jelly into a medium-sized saucepan set over medium heat. Add 1 bottle barbeque sauce. Stir until jelly melts. 

Add meatballs. Stir in more barbeque sauce if needed. You want the meatballs covered but not swimming. Simmer 5 – 10 minutes, stir occasionally. 

Serve warm.

Garlic Dip & Pretzel Twists

8 oz. (226g) cream cheese, softened

1 tbsp. (15ml) garlic powder, not salt

Pinch salt

2 tbsp. (30ml) milk, possibly more 

Lay cream cheese in a medium-sized mixing bowl. I know this seems too large, but you need the room. Use a wooden spoon to mash the cheese against the sides of the bowl. 

Sprinkle on garlic. Stir well. Add salt and stir well. Taste for flavor. Add more garlic if necessary. Don’t add more salt. You’ll get plenty of that flavor from the pretzels. 

Drizzle in milk. Stir well. Carefully stir in milk until you reach a consistency soft enough to dip the pretzel without breaking it. 

Scoop into a serving bowl, cover with cling wrap, and refrigerate. Remove from fridge a half hour or so before serving. This dip lasts 1 week in the fridge. 

Sangria

½ lemon, peel intact and sliced thin

½ orange, peel intact and sliced thin

½ lg. apple, cored and sliced thin

¼ cup (30g) superfine sugar

1 bottle dry red wine, Portuguese or Spanish preferred

¼ cup (60ml) brandy or cognac

1-liter club soda, chilled

Ice

 

Combine lemon, orange, apple, and sugar in a large pitcher. Stir in wine and brandy. Taste for sweetness. If the punch is still not sweet enough, carefully add another ¼ cup (30g) of sugar.

Refrigerate for several hours to intensify the flavors.

 

Just before serving gently stir in club soda. Fill wine glasses with ice and pour in Sangria.

Main Course

Braised Short Ribs

2 – 3 lbs. (1 – 1.5kg) beef short ribs, cut into 2 inch (5cm) or so pieces

freshly ground pepper to taste

½ cup (60g) flour

½ tsp. (2.5ml) thyme

2 tbsp. (30ml) lard or solid shortening

2 medium onions, chopped

½ cup (60g) carrot, chopped

1 tbsp. (15ml) garlic, pressed or chopped fine

1 cup (250ml) beef stock

2 small bay leaves

1 tbsp. (30ml) Worcestershire Sauce

 

Preheat oven to 325° F (160°C).

Pat ribs dry. Grind pepper over meat. Pour flour and thyme into a paper bag. Add 2 – 4 ribs at a time. Shake bag gently to coat meat. Remove ribs and set on a large plate. Continue until all ribs are coated.

Melt lard or shortening in a Dutch oven over medium-high heat until it shimmers. Carefully add ribs and brown them on all sides. Don’t crowd the pan. Best to brown meat in batches so the cooking temperature remains constant. Return ribs to plate. Lower heat to medium.

Add onions and carrots to the same pot. Sauté until onions are soft and transparent. Add garlic. Cook 45 – 60 seconds.

Stir in stock. Bring to a boil over high heat. Scrape in any brown bits clinging to the bottom and sides of the pan.

Reduce heat to medium. Stir in bay leaves and Worcestershire sauce.

Nestle ribs in pan and bring to a boil. Cover and then place in oven. Braise ribs for 1½ hours or until meat shows no resistance when pierced with the tip of a sharp knife.

Arrange ribs on a clean platter and tent with foil to keep them warm.

Strain braising liquid through a fine sieve into a saucepan. Press down hard on vegetables to extract juices. Discard vegetables. Skim off surface fat. Bring to a hard boil. Cook 2 – 3 minutes to intensify flavor.

 

Pour sauce into a gravy boat and serve alongside ribs.

Mashed Potatoes

Chicken stock, not broth

1 small russet potato per person, peeled and quartered

3 tbsp. (43g) butter

Sour cream, a very large dollop

¼ cup (60ml) milk, at room temperature

Freshly ground pepper to taste

Parsley, snipped or chopped for garnish

Preheat oven to 220° F (100°C).

Pour one-inch (2.5cm) chicken stock into saucepan. Place potatoes in saucepan. Add tap water to cover by at least one inch (2.5cm). Cover the pan and bring to a boil over medium heat. Lower temperature to a strong simmer. Cook approximately 20 - 25 minutes. Potatoes are done when a fork inserts easily into a section.

Drain potatoes. Stir in butter, sour cream, and pepper. Mash well. Drizzle in milk. Mash and continue to add milk until you achieve the consistency you prefer.

Keep the saucepan warm in the oven while you finish preparing dinner.

Veggie Sauté

Leftovers from this easy recipe make a tasty lunch when reheated in a little butter and served with crusty bread and a glass of cold white wine.

8 oz. (250g) baby bella mushrooms

2 tbsp. (30ml) olive oil

1 zucchini, sliced thin

1 red pepper, seeded and ribs removed

1 yellow pepper, seeded and ribs removed

1 small onion, sliced thin

½ tsp. (2.5ml) garlic powder, not salt

Freshly ground black pepper to taste

Clean mushrooms with a paper towel to remove bedding soil. Slice them in half lengthwise if medium size or into thirds if large. 

Dribble oil into a medium-sized frying pan set over medium heat. Do not let it smoke.

Add all the vegetables except mushrooms. Turn up heat to medium-high. Sauté about 4 minutes, stirring frequently.

Lower temperature to medium. Stir in mushrooms, garlic powder, and pepper.

Continue to cook 3 minutes or until peppers are at the crispness you prefer.

PROSIT! Celebrate German Style

Oktoberfest is the festival to end all festivals that is celebrated around the world but started in Munich, Germany for a royal wedding in 1810. The citizens of Munich were invited to all the festivities held in fields just outside the city gates. And from there the world adopted this grand event. It runs from late September to the 1^st Sunday in October. Be sure to include plenty of German music when you celebrate.

MENU

Sauerbraten – Marinated Pot Roast

Boiled Potatoes

Red Cabbage with Apples

Rye Bread

German Red Wine – Spätburgunder which is German for Pinot Noir

Sauerbraten – Marinated Pot Roast

5 black peppercorns

4 whole juniper berries*

1 med. onion, sliced thin

½ cup (120ml) dry red wine

½ cup (120ml) red wine vinegar

2 cups (450ml) cold water

2 small bay leaves

4 lbs. (2kg) boneless beef roast, top or bottom round or rump

3 tbsp. (43g) lard or solid shortening

½ cup onion, chopped fine

½ cup carrots, chopped fine

½ cup celery, chopped fine

2 tbsp. (30ml) flour

½ cup (120ml) beef stock, if needed

½ cup (50g) gingersnap cookie crumbs

Use a mortar and pestle or a baggie and hammer to crush black peppercorns and juniper berries together.

In a medium-sized saucepan combine peppercorn mix, sliced onion, wine, vinegar, water, and bay leaves. Bring marinade to a boil over high heat. Remove pan from stove and let cool to room temperature.

Trim excess fat from roast. Set beef in a deep flat bowl or pot just large enough to hold it comfortably. Pour marinade over the top. Add more wine if marinade is not halfway up the sides of the meat. Turn meat to moisten all sides. Cover pan tightly with foil or cling wrap. Refrigerate for 2 – 3 days. Be sure to turn the meat over at least twice a day.

Preheat oven to 350° F (180°C).

Remove meat from marinade. Pat dry with paper towels. Strain marinade through a fine sieve set over a bowl. Discard spices and onion, but reserve marinade.

Melt lard in a Dutch oven over high heat until it sputters. Add roast and brown well on all sides. Adjust heat so as not to burn the meat. Transfer meat to a platter. Pour off and discard all but 2 tbs. (30ml) of fat. Add onions, carrots, and celery to pot. Cook over moderate heat until they are soft and light brown, 5 – 8 minutes. Sprinkle flour over veggies. Cook, stirring constantly 2 – 3 minutes or until flour begins to color. 

Pour in 2 cups (450ml) of reserved marinade and ½ cup (120ml) water. Bring to a boil over high heat. Return meat to pot. Cover tightly. Cook in the oven for 2 hours or until meat shows no resistance when pierced with the tip of a sharp knife. Transfer meat to a heated platter. Cover with foil to keep warm. 

Discard veggies. Pour liquid from pot into a measuring cup. Skim off fat. You need 2½ cups (570ml) liquid for the sauce. If you have more, boil briskly to reduce the amount. If you have less, add beef stock. Combine liquid and gingersnaps in a small saucepan. Cook over moderate heat, stirring often, for 10 minutes. The crumbs will dissolve and thicken the sauce. Strain sauce through a fine sieve. Keep warm on very low heat until ready to serve. 

To serve, carve meat into ¼ inch (.64cm) slices. Arrange on individual dinner plates or a large platter. In either case moisten the meat with a little sauce. Pass the remaining sauce in a gravy boat. 

*Rosemary is a good substitute for juniper berries. Use one fresh sprig. 

Boiled Potatoes

1 red potato per person, peeled and quartered

Chicken stock, not broth

Tap water

1 lg. bay leaf

Freshly ground pepper to taste

Butter to taste 

Add potatoes to a saucepan that holds them comfortably. Pour stock halfway up the potatoes. Top off with water, covering potatoes by an inch (1.25cm) or so. Add bay leaf. Set a lid on top.

You can do up to this point earlier in the day. Leave on the counter or stovetop until you are ready to cook.

Bring pan to a boil over medium heat. Adjust the lid and heat so the water continues a soft/light boil, but does not spill over. Cook 15 – 20 minutes, then test for doneness. A fork will insert easily. 

Drain potatoes and discard bay leaf. Sprinkle pepper over potatoes. Add butter. Stir carefully so as not to smash potatoes. 

Don’t have bay leaf? Add 1 tablespoon (20ml) or so of dried basil to the pot. When you drain the potatoes most of the leaves will be gone, but the good taste remains. 

Red Cabbage with Apples

2 – 2½ lb. (1 – 1.5kg) red cabbage

⅔ cup (150ml) red wine vinegar

2 tbsp. (30ml) sugar2 medium-sized apples, peeled and cored

2 tbsp. (25g) lard or bacon fat

½ cup (50g) onions, chopped fine

1 whole onion, pierced with 2 whole cloves

1 bay leaf

5 cups (1.2L) boiling water

3 tbsp. (45ml) dry red wine

3 tbsp. (45ml) red currant jelly, optional 

Wash cabbage under cool water and then remove tough outer leaves. Cut cabbage into 4 pieces. Remove core. Shred easily by slicing each section into thin strips. 

Place cabbage in a large mixing bowl. sprinkle with vinegar and sugar. Toss with a spoon to cover the shreds evenly. 

Slice apple into thin wedges. Melt lard or bacon fat in a large pot. Add apples and onions. Cook, stirring frequently, for 5 minutes or until apples are lightly browned. 

Add cabbage, onion with cloves, and bay leaf. Stir well while pouring in boiling water. Bring to a boil over high heat. Reduce heat so cabbage does a slow simmer. Cover and cook 1½ - 2 hours, or until cabbage is tender. Check occasionally to be sure cabbage is moist. If it seems dry, add 1 tbsp. (15ml) or so of boiling water. When cabbage is tender there should be almost no liquid in the pan. 

To serve remove whole onion and bay leaf. Stir in wine and jelly. This recipe freezes nicely.

May you enjoy all the days of your life filled with good friends, laughter, and seated around a well-laden table!

Sloane

A TREAT FOR MOM

Do something really nice today for the lady who does so much for you throughout the year. This brunch  will show her how much you care. A few fresh flowers on the table are a nice touch. 

MENU

Quiche

Fresh Fruit Salad

Croissants

Raspberry Jam

Butter

Zucchini Bread for Dessert

Mimosas

 Quiche

1 frozen deep-dish pie shell

1 tsp. (5g) butter

6 bacon strips, cut into ¼ in. (.64cm) pieces*

¼ cup (30g) onions, chopped

2 eggs

2 egg yolks

1¼ cups (230ml) heavy cream

3 pinches white pepper**

¾ cup (85g) swiss cheese, grated

2 tbsp. (25g) butter, cut in small bites

Preheat oven to 375° F (190°C). 

Place pie shell on cookie sheet. Use a fork to poke several sets of holes in the bottom and around the sides of the shell. Bake for 10 minutes. Remove from oven and set aside. 

Melt butter in a heavy skillet. Add bacon, and ham if you’re including it, and onion when foam subsides. Cook until meat is lightly browned. Remove from skillet with a slotted spoon to paper towels. 

Beat or whisk eggs, yolks, cream, and seasonings in a large bowl. Stir in cheese. 

Scatter meat, into pie shell. Gently ladle in egg mixture. Sprinkle the top with butter bits. 

Bake for 25 minutes or until a sharp knife inserted in the middle of the quiche comes out clean. 

The dish may be served hot, warm, or room temperature. It also makes a wonderful appetizer. Leftovers reheat in the microwave beautifully. 

*Diced ham, ¼ lb. (125g), is also good in this recipe in place of the bacon or along with. All other ingredients and process remains the same. 

**No need to buy white pepper if you don’t have it. Use black pepper only a little more as it is not as strong as white pepper. 

Fresh Fruit Salad

1 banana

1 pear

1 tbsp. (15ml) lemon juice

¼ pineapple

1 kiwi

10 seedless red grapes, halved

10 blueberries

10 raspberries, optional

 

Peel and slice banana into bitesize pieces. Scoop into a medium-sized bowl. Core and dice pear then add to bowl. Sprinkle lemon juice over fruit to stop it from turning brown and mix well.

 

Remove rind and core from pineapple then dice the fruit. Add ¼ to banana mixture. Store the extra pineapple in a glass bowl or plastic bag. Refrigerate for future use.

 

Peel kiwi and slice then stir into salad. Gently fold in remaining fruit.

 

Spoon into a glass bowl, cover with cling wrap, and chill until time to serve. Leftovers are still good the next day.

Zucchini Bread for Dessert

Make this bread a day or two in advance to free up your Mother’s Day morning.

2 cups (200g) grated zucchini

2 cups (200g) sugar

3 cups (300g) flour

1 cup nuts, chopped, optional

¼ tsp. (1.25ml) baking powder

2 tsp. (10ml) baking soda

1 tsp. (5ml) salt

1 tbsp. (15ml) cinnamon

3 eggs

1 cup (250ml) vegetable oil

1 tbsp. (15ml) vanilla

Preheat oven to 350° F (180°C). 

Grease 2 loaf pans with butter. Cut and fit a piece of parchment paper to the bottom of each pan. I do this because my pans are old and food sticks to the bottom. Nothing attractive about serving zucchini bread with a big hunk missing. 

Combine all dry ingredients in a medium-sized bowl. This includes the zucchini. Adding fruit or veggies to a flour blend helps them to not sink to the bottom of the bread while baking. 

Beat wet ingredients together in a large bowl. 

Slowly stir dry mixture into wet mixture. Be sure to blend well. 

Pour batter into pans. Bake 55 minutes or until a toothpick inserted in the center comes out clean. 

Cool on a rack before slicing. This bread freezes great. 

Mimosas

1 bottle sparking white wine or champagne, cold

1 carton orange juice, cold

Tall slender glasses

Fill glasses half full with wine. Tip the glass slightly as you pour to retain the fizz. Top off with orange juice. Don’t stir. That will destroy the bubbles. 

Enjoy your day and remember to tell your mom you love her.

Sloane

FIESTA TIME!

Many people believe Cinco de Mayo is Mexican Independence Day. Nope, that is actually September 16. May 5 celebrates the Battle of Puebla which was Mexico’s victory over France in 1862. Another interesting fact – Americans celebrate Cinco de Mayo more than the people in Mexico. 

I met a wonderful lady in the Hispanic aisle when I was shopping for these ingredients. Lydia literally took me by the hand and taught me a great deal in just a few minutes especially about tortillas and refried beans which I’m sharing with you. I am thankful for Lydia and the time she spent with me. 

MENU

Guacamole & Tortilla Chips

Beef Tacos

Flour Tortillas

Rice with Tomatoes and Onion

Refried Beans

Mexican Beer – Corona, Dos Equis, Modelo, Tecate

 Guacamole

This dish can be made hours in advance of your dinner and stored in the fridge.

2 lg. ripe avocados

1 tbsp. (15ml) onion, chopped fine

5 drops Tabasco sauce

1 med. tomato, peeled and chopped

⅛ tsp. (.60ml) cumin

⅛ tsp. (.60ml) garlic powder

Freshly ground pepper to taste

Cut avocados in half. Lift out pits and save. Scoop out avocado from shell and place into a glass bowl. Mash with a fork. Stir in remaining ingredients.

Taste for seasoning and adjust to suit you.

Place guacamole into a serving dish. Bury at least one pit into the dip. This helps keep the avocado from turning black. Cover with cling wrap and refrigerate until ready to serve.

Serve with tortilla chips.

Photo by The BlackRabbit on Unsplash

Beef Tacos

1 lb. (500g) 90% lean ground beef

½ med. onion, chopped

1 cup (250ml) canned tomato sauce

2 tsp. (10ml) chili powder

½ tsp. (2.5ml) garlic powder

½ tsp. (2.5ml) dried oregano

½ tsp. (2.5ml) paprika

½ tsp. (2.5ml) ground cumin

½ tsp. (2.5ml) cayenne

Freshly ground pepper to taste

Preheat oven to 220° F (100°C).

Brown beef in a large skillet set over medium heat. Be sure to stir and break up clumps. Stir in onion and cook 3 – 4 minutes.

Pour tomato sauce over meat mixture. Sprinkle on spices. Stir well. Cook 5 – 8 minutes longer, stirring often.

Pour into an ovenproof dish. Set in oven until ready to serve.

Flour Tortillas

1 package store bought flour tortillas

When you return home open the package, separate tortillas and lay directly onto your kitchen counter for 10 – 15 minutes. Restack tortillas, wrap lightly in a paper towel. Replace them in their original package, seal, and refrigerate until ready to use. 

Heat a flat skillet over medium heat. Lay in a tortilla and warm for a minute or so. Turn. Fold tortilla in half. You now have a perfect taco shell. 

Lay shells on a plate and serve. 

Rice with Tomatoes and Onion

¼ cup (60ml) olive oil

1 med. onion, sliced thin

2 cups (200g) rice, not instant

2 cups (450ml) chicken stock, not broth

2 cups (450ml) water

14½ oz. (411g) can diced tomatoes

Heat oil in a large saucepan set over moderate heat. Swirl oil to coat pan bottom. Add onion. Cook, stirring constantly, for about 5 minutes or until onion is transparent but not brown.

Pour in rice. Stir well for 2 – 3 minutes to coat all the grains. Do not let the rice brown or the dish will be bitter.

Stir in stock, water, and tomatoes. Bring to a boil. Cover pan and reduce heat to a simmer. Cook for 20 minutes or until rice absorbs all the liquid.

If need be, keep rice warm in a low oven until you’re ready to serve.

Refried Beans

1 can refried beans*

2 strips bacon

Scoop beans into a microwaveable bowl.

Fry bacon until crisp. You want to render as much fat out as possible. Eat the bacon (no joke) and then stir the rendered fat into the beans.

Depending on how powerful your microwave is, heat for 1 – 2 minutes before serving.

* Buying canned beans is much easier than using dried pinto beans for this dish and probably better tasting. Be sure the can reads Authentic Refried Beans. La Preferida is the brand Lydia recommended. She was right. It was delicious as it has bits of bean in it instead of just being a heavy paste.

May you enjoy all the days of your life filled with good friends, laughter, and seated around a well-laden table!

Sloane

CHRISTMAS BRUNCH IS SERVED

After we entertain Christmas Eve, we tear through the house cleaning up before the kids and grands come for brunch Christmas Day. This meal is wonderful because so much can be prepared well in advance and stored in the fridge until it’s time to cook. 

MENU 

Breakfast Soufflé 

Hash Browns 

Fresh Fruit Salad 

Mini Croissants 

Christmas Cookies & Leftover Desserts 

Mimosas 

Breakfast Soufflé 

1 lb. (½kg) ham, bacon, or breakfast sausage 

9 eggs, lightly beaten 

3 cups (750ml) milk 

1 tsp. (5ml) dry mustard 

Diced green, red, and/or yellow pepper to taste 

½ lb. (57g) sharp cheddar cheese, grated 

½ lb. (57g) Swiss or Gruyere cheese, or a combination of the two, grated 

Diced onion to taste 

Freshly ground black pepper to taste 

4 – 1 in. (2.54cm) slices Vienna or French bread, cubed 

Preheat oven to 350°F (180°C). 

Dice ham or bacon. If you use ham, set aside in the bowl you use for the eggs. Fry bacon to the crispness you prefer. Drain on paper towels. If you use breakfast sausage, fry meat until no longer pink. Be sure to break up any clumps. Drain meat in a colander while you continue to prepare the soufflé.

Add all ingredients, except bread, to eggs. Stir well. Gently stir in bread. 

Pour mixture into an ungreased 9 x 13-inch (33 x 22cm) glass baking dish. Bake 1 hour or until a knife inserted in the center has no egg clinging to it. 

This dish can be assembled one or two days ahead of time. On serving day allow the soufflé to sit on your counter 1 – 2 hours before you bake it. 

Leftovers are excellent from the microwave. 

Hash Browns 

If you need to increase the hash browns recipe for a larger group of people, it’s best to sparingly add more garlic powder. As is this recipe serves 6. Leftovers reheat beautifully. 

3 russet potatoes (about 1½ pounds), peeled 

1½ tsp. (7.5ml) garlic powder, not salt 

Freshly ground pepper, to taste 

¼ cup (60ml) extra virgin olive oil 

Shred potatoes on the large holes of a box grater or use the coarse grater disk on a food processor. Transfer them to a bowl of cold water. Allow them to soak for 2 minutes. Drain in a colander and then rinse under cold water. You do this to remove the starch that makes hash browns gummy. 

Transfer shreds to a kitchen towel. Gather together ends of towel and twist over sink, squeezing firmly to wring out as much liquid as possible. This step creates crisp hash browns. Transfer potatoes to a medium bowl and toss with garlic powder and pepper. Be sure to evenly distribute the seasonings. 

Heat olive oil in a large skillet over medium heat. Add potatoes, press down to form a thin layer and cook for a minute or two. Stir and then press down again. Cook until a dark golden crust forms, about 5 minutes. 

Turn potatoes in sections. This is easier than trying to turn the food as a whole. Continue to fry until hash browns are crisp and browned all over, 5 minutes or so. Transfer to paper towels to absorb excess oil. 

Fresh Fruit Salad 

1 banana, peeled 

1 pear, cored 

1 tbsp. (15ml) lemon juice 

¼ pineapple, peeled, cored, and diced 

1 kiwi, peeled and sliced 

10 seedless red grapes, halved 

10 blueberries 

10 raspberries, optional 

Slice banana into bitesize pieces. Scoop into a medium-sized bowl. Dice pear and add to bowl. Sprinkle lemon juice over fruit to stop it from turning brown and mix well. 

Gently fold in remaining fruit. 

Spoon into a glass bowl, cover with cling wrap, and chill until time to serve. Leftovers are still good the next day.

Mimosas 

1 bottle sparking white wine or champagne, cold 

1 carton orange juice, cold 

Tall slender glasses 

Fill glasses half full with wine. Tip the glass slightly as you pour to retain the fizz. Top off with orange juice. Don’t stir. That will destroy the bubbles. 

May you enjoy all the days of your life filled with good friends, laughter, and seated around a well-laden table!

Sloane

A HOLIDAY FEAST FIT FOR ALL

Whether you enjoy the holidays as a couple or with friends and family this menu is sure to please. Several of the dishes can be made in advance which makes your life easier. They are noted with asterisks. Also, you have an assortment of appetizers and side dishes to choose from. No need to make everything unless you want to. Select the ones you find the most interesting and let your creativity shine.

I strongly recommend you have all the ingredients grouped together on the counter for each dish before you start cooking, including measuring utensils and cookware. This is a good practice no matter how small or large your menu.

APPETIZERS
Marinated Black Olives
Sweet Barbequed Meatballs
Pear Mini-tarts
Shrimp
Dry Champagne

DINNER
Chateaubriand
Sautéed Asparagus
Sautéed Broccoli
Sautéed Mushrooms
Boiled Potatoes
Tomato Salad
Bordeaux Wine

DESSERT
Orange Granite
Gelato
Riesling Wine

Black Olives in Oil*
1 can medium-size pitted black olives, drained
4 large garlic cloves, peeled and pressed
Olive oil
Glass jar with a secure lid

Empty the olives into the jar. Add the garlic. Pour in the olive oil to cover. Refrigerate at least 1 week. The mix will become thick and cloudy. It’s okay, that’s the oil solidifying.

To serve, set the jar on the counter until the oil becomes clear and normal consistency, which will take several hours. Spoon out the quantity of olives you wish to serve into a pretty dish. Be sure to have toothpicks. Put the jar back in the fridge for future use. You can refill with more olives and the mixture can stay good for up to three months.

Sweet Barbequed Meatballs**
1 bag frozen Italian seasoned meatballs
10 oz. grape jelly
1 bottle barbecue sauce
¼ cup dry red wine

Combine all ingredients in a medium-size saucepan. Be sure the meatballs are covered with the
jelly and barbecue sauce. Adjust the amounts as necessary. Be sparing if you add more wine. Bring to a boil. Reduce heat and simmer 20 minutes or until meatballs are heated through.

Keep warm on the stove or in a low-heat oven until you're ready to serve. To make your life easier during the busy holiday season, prepare this appetizer several days in advance of your party. Be sure to cover and refrigerate. On party day, remove the meatballs from the fridge at least 2 hours prior to serving. Warm either on the stovetop or in the oven.

Pear Mini-Tarts
4 oz. brie with rind removed
1 tbsp. celery, finely chopped
8 oz. cream cheese, softened
Freshly ground black pepper
1 tsp. chives, snipped fine
Pre-baked mini-tart shells, usually found in the frozen food section
2 pears
1 tbsp. lemon juice
Poppy seed, optional

**Mash brie with a fork in a bowl. Mix in the celery, pepper. Gradually beat in the cream cheese. Fold in chives. Cover and chill in refrigerator until needed.

20 – 30 minutes before serving peel, core, and quarter pears. Cut into slices and then mix with lemon juice. This stops them from turning brown.

Fill shell with cheese mixture. Stand a pear piece on top and then sprinkle lightly with poppy seeds.

Shrimp***
Lettuce leaves
Shrimp sauce
Precooked shrimp, thawed if frozen
A few lemon slices

Arrange a few lettuce leaves on a plate. Pour sauce into a small bowl and then set in the center of the lettuce. Lay the shrimp around the bowl in a nice design. Add the lemon for those who like a taste on their shrimp. Refrigerate until ready to serve.

Chateaubriand
1 beef tenderloin
Freshly ground pepper to taste
2 tbsp. olive oil
1 large shallot, chopped
½ cup red wine
2 tbsp. butter

Preheat oven to 450° F or 235°C.

Season the meat with pepper.

Heat the oil in a large ovenproof frying pan over high heat until hot but not smoking. Add the meat and brown on all sides, including the two ends.

Set the pan in the oven and roast 10 – 15 minutes. Remove the pan from the oven. Transfer it to a cutting board and tent with foil.

Pour all but a thin film of fat from the pan. Add the shallot and sauté over medium-low heat until golden, 2 – 3 minutes.

Pour in the wine. Raise heat to high. Scrape any brown bits around the side and bottom into the wine.

The sauce will become syrupy in about 5 minutes. Turn off the heat and then whisk in the butter.

Cut the meat into thick slices and drizzle with the sauce.

Steamed Asparagus
1 bunch asparagus
½ cup chicken stock
½ cup dry vermouth or white wine
Tap water
2 tbsp butter
Metal vegetable steamer

Add chicken stock and dry vermouth to a medium size saucepan. Insert vegetable steamer, then add tap water to just below the bottom holes.

Trim the bottom ends of the asparagus to fit your saucepan. Add spears and cover. Bring to a boil over medium heat, adjusting the heat to a strong simmer. In 4-5 minutes the asparagus should be crisp tender.

Lay asparagus in an ovenproof dish, spread butter over them. Tent with foil and set in the oven to keep warm while you finish preparing the meal.

Sautéed Broccoli
I head broccoli
3 tbsp. olive oil
1 tbsp. butter
¼ cup gorgonzola cheese crumbles

Trim the flowerettes from the stalk.

Heat a medium-size frying pan on medium-high heat. Add oil. Stir in broccoli and butter when the oil shimmers. Turn and flip broccoli to coat well. You may need a little more oil for this. Sauté until crisp tender.

Sprinkle cheese over the broccoli and serve. Or tent with foil and set in the oven while you finish preparing dinner.

Sautéed Mushrooms
10 baby Bello mushrooms
1 tbsp. olive oil
1 tbsp. butter
¼ medium onion sliced thin
healthy splash of dry vermouth or white wine

Clean the mushrooms with a dry paper towel. I prefer to slice the mushrooms in half lengthwise. They cook better. This can be done early in the day if that’s more convenient.

Set a frying pan on medium heat. When the pan is quite warm, add olive oil and butter. As the foam subsides add the sliced onion. Sauté for a few minutes, be careful not to brown or burn the onion.

Stir in the mushrooms and sauté for a few minutes, stirring constantly, until well coated with the oil mixture. Add more butter or oil if the mixture seems dry.

Pour vermouth or wine onto the mushrooms then cook a 2 minutes longer. This dish can be served hot or room temp, but not cold.

Boiled Potatoes***
Chicken stock, fresh or store bought
1 bay leaf or 2 tbsp. dried basil
2 small potatoes per person
Butter to taste
freshly ground pepper to taste

Fill a pot a little less than half filled with chicken stock. Add bay leaf or basil. Peel a circle around the potatoes and rinse. Drop them into pot. Cover the potatoes with water and a lid. Bring to a boil over medium-high heat. Lower the heat so potatoes continue to cook on a soft boil.

Fork test after 15 - 20 minutes. It should slide in easily when the potatoes are done.

Drain water and remove bay leaf. If you’ve used basil, most will drain away and that’s okay. You want the flavor more than the leaves. Add butter and pepper. Turn with a spatula or spoon to coat well. Return potatoes and pot to burner with the heat turned off.

If you opt to cook the potatoes early in the day be sure to remove the lid so they cool to room temperature. After they do cover with the lid and set aside. Set this saucepan in the oven after the Chateaubriand is done and you’re preparing the sauce. Set the oven at 210°F or 100°C.

Tomato Salad***
1 plum tomato per 2 people sliced ¼ inch thick
¼ tsp. garlic pressed
½ cup olive oil
Fresh ground pepper to taste
2 tbsp. red wine vinegar
2 tbsp. scallions sliced thin
1 tbsp. finely cut fresh basil or 1 teas. dried
1 tsp. parsley dried – if you use fresh, chop well

Arrange the tomatoes in slightly overlapping concentric circles on a deep, round plate or platter.

Prepare the dressing by blending the oil, vinegar, basil, garlic and pepper in a small bowl. Spoon the mixture over the tomatoes.

Combine the scallions and parsley, then sprinkle evenly over the top. Cover and set on the counter until ready to serve.

Orange Granite – Flavored Ice**
2 cups water
¾ cup sugar
1 cup orange juice
3 tbsp. lemon juice

In a 2-quart saucepan, bring the water and sugar to a boil over medium heat. Stir only until the sugar dissolves. Timing from the moment the sugar water begins to boil, cook the mixture for exactly 5 minutes. Remove the pan from the heat and allow the syrup to cool to room temperature.

Once cooled, stir the orange and lemon juices into the syrup. Pour mixture into a shallow metal pan.

Freeze the granite for 3 to 4 hours. Every 30 minutes, stir and scrape in the ice particles that form on the sides of the pan. The granite should be a fine, snowy texture. For a coarser texture, which I prefer, freeze the flavored syrup in ice cube trays until solid, then drop cubes into a plastic bag and smash with a heavy wooden spoon or mallet.

Gelato
This is where I head to the grocery store. Gelato is not an easy item to make. I suggest you buy one of the flavor combinations to end your meal on a sweet note.

*Make at least one week in advance of serving.
**Can be made one day in advance of serving.
***Prepare early in the day you plan to serve.

I wish you all a Merry Christmas and a beautiful New Year!

Sloane