Applesauce

Ingredients:
8 Apples, peeled, cored, and chopped
1 cup Apple Juice
2 Tbsp Honey
5 strips Lemon peel (just the zest)
1-2 Tbsp Cinnamon, ground (depending on taste)
1 tsp Cloves, ground

Directions:

  • Add all Ingredients to a large pot and bring to a boil.
  • Reduce and simmer for 25 minutes.
  • Remove the Lemon Peel.
  • Use a Potato Masher to mash the Apple mixture to your desired chunkiness.
  • Serve hot or cold.

Makes about 6-8 servings (less if you’re like me and want a big serving!)

NOTES: Who doesn’t like applesauce? This is like the best thing Eve could have made Adam–and it is so simple, yet folks still insist on buying it in the store with preservative and HFCs in it. Stop the insanity and make your own!

When picking your apples, think of sweeter varieties, rather than tangier ones like Granny Smith. You can mix up the varieties as well, and get a fuller flavor of apples. I often substitute a natural Apple Cider for the Apple Juice to make it even richer. If you taste the prepared Applesauce and it is too bitter, just add a little more honey or a tsp of Brown Sugar.

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Apple Zucchini Bread

Ingredients:
2 cups All Purpose Flour
2 cups Whole Wheat Flour
2 tsp Cinnamon, ground
1 tsp Nutmeg, ground
1 tsp Cloves, ground
1 tsp Ginger, ground
1/2 tsp Baking Powder
1 1/2 tsp Baking Soda
1 tsp Salt
1 cup Granulated Sugar
1 cup Brown Sugar
1 Tbsp Honey
1 Tbsp Maple Syrup
4 Eggs, beaten
1 cup Applesauce
1 tsp Vanilla Extract
2 cups Zucchini, shredded
1 cup Apples (Red Delicious), skinned, seeded, diced or shreaded
1 1/2 cups Pecans, chopped

Directions:

  • Preheat Oven to 350°F.
  • In a large bowl, sift together all Flour, Baking Soda, Baking Powder, Salt, and Spices. Set to the side
  • Combine the Eggs, all Sugar, Honey, Maple Syrup, Vanilla, and Apple Sauce in another bowl, and mix well.
  • Slowly incorporate the wet ingredients into the dry ingredients, mixing well. You may use a mixer for this, as the batter will be fairly thick.
  • Fold in the Apples, Zucchini, and Pecans.
  • Divide the batter into greased loaf pans (9×5).
  • Bake for 55 minutes to an hour, or until an inserted toothpick comes out clean.
  • Please let them cool for 10 minutes before removing them to wire racks to cool further.

NOTES: The first time I had zucchini bread, I was very skeptical. I mean the majority of my zucchini was sauteed with garlic, so the idea of it serving as a sweet stumped me. Still after trying it, this then 8 year old was pleasantly surprised. Zucchini bread can be used as a side item at an Autumn or Winter dinner, or with brunch or tea. I still think it is a great side for Thanksgiving, served warm with dinner, with fresh butter.

Zucchini bread apparently had its hay-day in the 1960s in the US when the idea of using Butter was on the decline, with folks instead wanting to use Oil. I, however think the use of Apple Sauce (something that seemed to happen in the 90s to replace the oil) instead of Vegetable Oil is a better fix. Apple Zucchini Bread is a quick bread, and can easily be modified into muffins, as a result.

Peaches, Strawberries, and Cream

Peaches, Strawberries, and Cream

Ingredients:
2 Peaches, washed
8 Strawberries, cold
1 tsp Granulated Sugar
1 tsp ground Cloves
2 Cups Heavy Cream
1 tsp Confectioners Sugar
1/2 tsp Vanilla Extract
Water for Boiling

Directions:

  • Place the Peaches in a Pot, and fill with water enough that they float. Remove the Peaches and set them aside.
  • Bring the water to a boil.
  • Using tongs, drop the peaches into the water, and roll them around for about a minute.
  • Remove the Peaches with tongs, and run them under cold water.
  • The skin of the Peach should easily peal at this point, so peal them, and then chop them into bite-size chunks and place in a large bowl or in serving dishes.
  • Slice the Strawberries in quarters and mix with the Peaches.
  • Sprinkle the Strawberries and Peaches with the Granulated Sugar and Cloves, and refrigerate.
  • In a separate bowl, whip together the Heavy Cream, Confectioners Sugar, and Vanilla until stiff peeks form.
  • Remove the fruit, and cover with the whipped cream and serve.

Makes 4 servings.

NOTES: This is a very simple summer desert, that is set off by the addition of cloves. If you are not going to serve right away, hold off on making the whipped cream until before serving.

Variations:
Ṽ›Ɣ – Use a Non-Dairy Whipped Topping instead of making your own Whipped Cream.
S›Ƨ – Substitute Splenda® for the Sugar on the Fruit, and omit it from the Whipped Cream–there will not be a noticeable difference with the Whipped Cream.

Pumpkin Pie

Pumpkin Pie

Ingredients:Vegetarian
3 large Eggs
1/2 cup Brown Sugar
2 cups Prepared Pumpkin
1 tsp Cinnamon, ground
1 tsp Nutmeg, ground
1/4 tsp Ginger, ground
1/4 tsp Cloves, ground
1/4 tsp Allspice, ground
1/4 tsp Cornstarch
1/2 tsp Salt
1/2 cup Heavy Cream
1 Pâte Brisée

Directions:

  • In a large bowl, cream the Eggs with the Sugar.
  • Slowly incorporate the Pumpkin pulp.
  • In a second bowl, add the Spices, Salt, and Cornstarch, and whisk together so there are no clumps.
  • Slowly whisk in the Heavy Cream.
  • Whisk the Cream mixture into the Pumpkin Mixture.
  • Preheat the Oven to 425°F
  • Roll out the Pie Crust and place into a pie pan. Crimp edges as desired.
  • Place the Pie pan on a cookie sheet.
  • Pour the Pie filling into the crust.
  • Place the Pie in the oven, and bake for 15 minutes.
  • Reduce the heat to 350°F, and bake for 40 to 50 minutes. The traditional way of testing is to use a knife inserted into the center. If it comes out mostly clean, it is done.

NOTES: Pumpkin Pie is a very American dish, pumpkins naturally growing in North America. I’ve read that pumpkins were first exported to France and England, where the pie was actually developed by chefs, but that it never became popular there. For many pumpkin pie is all about the Holiday time, and for me it is especially. It connects me with the romanticized idea of family eating desert by a warm hearth.

I have no problem using canned pumpkin, so long as it is PURE pumpkin. Some cans will use other squash types. If you want to do real pumpkin on your own, the best option is to get a small pumpkin and slice it, de seed it, and steam it. Then scoop out the pulp and puree it in a food processor.

Mulled Wine

Ingredients:AlcoholicVegan
1 bottle of Port
1 cup Water
1/2 cup Brandy
1/2 – 3/4 cup Granulated Sugar
1 medium sized Orange, sliced horizontally
2 Cinnamon Sticks
6-8 whole Cloves
1 Allspice Pod
1/2 tsp Mace

Directions:

  • In a large Saucepan, heat the Wine, Water, Brandy, and Sugar on low-medium heat until Sugar is dissolved. Never allow to boil.
  • Add the Orange, and Spices  and let steep on low heat for 1 hour.
  • Serve Warm, strained.

Serves 12

NOTES: This English Mulled Wine recipe is my interpretation of Mrs. Beeton’s, as listed on paragraph 1961 of Mrs. Beeton’s Book of Household Management, a Victorian guide to everything in the house with etiquette, tips, and recipes. I prefer to add Brandy to any mulled wine, as well as Orange for some citrus overtones. You can use a different Red wine than Port, but you’ll probably need more sugar. Her recipe is as follows:

1961.-TO MULL WINE.

INGREDIENTS.- To every pint of wine allow 1 large cupful of water, sugar and spice to taste.

Mode.-In making preparations like the above, it is very difficult to give the exact proportions of ingredients like sugar and spice, as what quantity might suit one person would be to another quite distasteful. Boil the spice in the water until the flavour is extracted, then add the wine and sugar, and bring the whole to the boiling-point, when serve with strips of crisp dry toast, or with biscuits. The spices usually used for mulled wine are cloves, grated nutmeg, and cinnamon or mace. Any kind of wine may be mulled, but port and claret are those usually selected for the purpose; and the latter requires a very large proportion of sugar. The vessel that the wine is boiled in must be delicately cleaned, and should be kept exclusively for the purpose. Small tin warmers may be purchased for a trifle, which are more suitable than saucepans, as, if the latter are not scrupulously clean, they spoil the wine, by imparting to it a very disagreeable flavour. These warmers should be used for no other purpose.

Variations:
Glögg / Gløgg
Finnish Glögi
Glühwein

Published in: on November 6, 2009 at 2:15 pm  Comments (2)  
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Glögg – Gløgg

Ingredients:AlcoholicVeganNut Alergy Warning
1 bottle of Merlot
1 bottle of Port
2 cup Brandy
1/2 – 3/4 cup Granulated Sugar (inversely to wine quality)
2 medium sized Orange, sliced horizontally
4 Cinnamon Sticks
12 whole Cloves
3 Allspice Pods
2 Cardamom Pod
3/4 cup blanched Almonds
1/2 cup Raisins
5 dried Figs, quartered

Directions:

  • In a large Saucepan, heat the Wines, Brandy, and Sugar on low-medium heat until Sugar is dissolved. Never allow to boil.
  • Add the Orange, Spices, Almonds, and Fruits and let steep on low heat for 1 hour.
  • Serve Warm, strained.

Serves 12

NOTES: This is a Scandinavian Mulled Wine, originating in Sweden, and was a traditional drink of King Gustav I of Sweden and was called “glödgad vin”.  The distinct nature of this version of mulled wine is the use of Almonds and dried Fruits.

Variations:
English Mulled Wine
Finnish Glögi – Substitute Vodka for 1/2 or all of the Brandy.
Glühwein

Glühwein

Ingredients:AlcoholicVegan
1 bottle of Merlot (750mL)
1 cup Brandy
1/2 – 3/4 cup Granulated Sugar (inversely to wine quality)
1 medium sized Orange, sliced horizontally
2 Cinnamon Sticks
6-8 whole Cloves
2 Allspice Pods
1 Cardamom Pod

Use similar proportions for each additional bottle of wine.

Directions:

  • In a large Saucepan, heat the Wine, Brandy, and Sugar on low-medium heat until Sugar is disolved. Never allow to boil.
  • Add the Orange, and Spices, and let steep on low heat for 1 hour.
  • Serve Warm.

Serves 6

NOTES: Glühwein is a German Mulled Wine. If you do not have Merlot, you can use a Burgundy or Franconian red wine–what you’re looking for a is a wine that will hold up to the sugar and brandy and not loose flavor. With regards to the quality of wine, I would not use the expensive stuff because with all the flavors, you’re not just tasting wine–conversely do not use the cheapest wine either. If you have a crock pot, you can add all the ingredients and let it slow cook to perfection.

The big thing to think about is how sweet or spicy you want your wine to be–the amounts above are just suggestions.

Variations:
English Mulled Wine
Glögi
(Finnish Mulled Wine)
Glögg/Gløgg (Swedish/Danish Mulled Wine)

Published in: on November 6, 2009 at 12:00 pm  Comments (2)  
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Modern Eggnog

Ingredients:AlcoholicSugar Free VariationVegetarian
4 cups Milk
2 Tbsp Nutmeg, ground
1 Tbsp Cinnamon, ground
2 tsp Cloves, ground
12 Eggs yolks
1 1/2 cups Granulated Sugar
1 tsp Vanilla Extract
4 cups Heavy Cream
1 cups Rum (optional)
1 cup Brandy (optional)

Directions:

  • In a saucepan, heat the Milk, Cinnamon, Cloves, and Nutmeg on medium heat. You want it to near boiling, but not scald or boil.
  • As the Milk nears boiling, remove it from the heat, and set to the side.
  • In a large bowl, whisk the Egg yolks, Sugar and Vanilla Extract until buttery and thick.
  • Temper the Milk and Eggs by pouring a little of the Milk into the Yolks, whisking. This raises the temperature of the Eggs high enough that it can be poured into the rest of the Milk without cooking the egg.
  • So, in following take the tempered mixture and add it to the Milk mixture in the Saucepan, and return it to medium heat.
  • As it cooks, the mixture will thicken like custard or an ice-cream base. When you can stick a spoon in it and it completely coats the spoon, remove from the heat.
  • This constitutes the Eggnog base. Pour into a pitcher and refrigerate for at least two hours.
  • When ready to serve, stir in the Heavy Cream and alcohol.
  • Eggnog is ready to serve, but the longer it cools, the better.

NOTES: Eggnog is originally from England, and was an upper-class drink in the holiday times, dairy and eggs not being readily accessible to lower-class people. There are several theories as to where the name “eggnog” came from. The one that makes the most sense to me is that there was a wooden cup used for alcoholic beverages that in Middle English was called a “noggin”. An Egg Noggin would be an alcoholic beverage with an obvious egg component. The second is that the name came from the Americas. The theory is that as the American colonies developed, there was regular access to dairy and eggs, however not for Brandy so people used Rum, which sometimes was called Grog…the idea being Egg’n’grog which was shortened to Eggnog. The second one seems more contrived to me and doesn’t answer what the drink was called before then.

Because this mixture is cooked, it is safe to drink it without alcohol–in fact I prefer it this way.

This is called “Modern Eggnog” to differentiate its cooking from the uncooked Traditional Eggnog, which is more like what was traditionally done.  In addition, the substitution of Rum, an American variation, takes the flavors from the older Bourbon that was used.

With regards to alcohol, really you can play with some of your favorites, Rum, Bourbon, Brandy, Cognac, and even Sherry…I do not recommend Vodka or Gin.

Variations
Tom & Jerry
Traditional Eggnog

S›Ƨ – Substitute Splenda® for the Sugar, and omit the Alcohol completely.

Spiced Date Bread

Ingredients:Nut Alergy WarningVegetarian
16 oz Dates, chopped
2 cups Water, boiling
2 Tbsp Butter
1/2 cup Honey
2/3 cup Brown Sugar
1 Tbsp Vanilla Extract
2 Eggs
2 3/4 cups All-Purpose Flour
1 tsp Cinnamon, ground
1 tsp Ginger, ground
1/2 tsp Cloves, ground
1/2 tsp Nutmeg, ground
2 tsp Baking Soda
1 tsp Salt
1 cup WalnutsDirections:

  • In a medium bowl, place the Dates and pour the Hot Water over it; let it soak for 30 minutes.
  • Preheat Oven to 350°F
  • In a large bowl, cream the Sugar, Honey, Butter, Vanilla, and Eggs.
  • Mix in the Dates and Water.
  • In a second bowl, combine the Flour, Spices, Baking Soda and Salt, and mix well.
  • Slowly incorporate the Wet Mixture into the Dry Mixture.
  • Once incorporated, add the Walnuts and mix well.
  • Pour into greased loaf pan.
  • Bake for 55-60 minutes, or until a toothpick inserted comes out clean.

Pumpkin Bread

Pumpkin Bread

Ingredients:Vegetarian
2 cups prepared Pumpkin pulp
4 Eggs, beaten
1 cup Vegetable Oil
1/2 cup Water
3 1/2 cups all purpose Flour
2 cups Granulated Sugar
1 cup Brown Sugar
1 tsp Baking Soda
1 tsp Baking Powder
1 tsp Salt
1 1/2 tsp Cinnamon, powder
1 tsp Nutmeg, powder
1/2 tsp Cloves, powder
1/2 tsp Allspice, powder
1/2 tsp Ginger, powderDirections:

  • Preheat Oven to 350° F
  • In a large bowl combine Pumpkin, Eggs, Oil, Water, and both Sugars, mixing well.
  • In a second bowl combine all dry ingredients and mix well.
  • Carefully add the Dry Ingredients to the Wet Pumpkin Mixture, mixing as you go. Do this in portions and mix well before adding the next portion.
  • Grease two loaf pans.
  • Pour the batter into the pans.
  • Bake for about 45 minutes to an hour, or until an inserted toothpick comes out clean.

Makes 2 loaves.

Wassail Punch

Ingredients:Vegan
5 pints Apple Cider
1 pint Orange Juice
1 pint Cranberry Juice
1 cup Pineapple Juice
2 cups Brown Sugar
2 Cinnamon Sticks
2 whole Allspice
1 Tbsp whole Cloves
1/2 tsp fresh Ginger, sliced
5 Apples
1 Orange, thinly sliced across grain
1 Lemon, thinly sliced across grain

Directions:

  • In a large pot (at least 1 gallon), bring the Cider and Juices to a boil.
  • Reduce heat, add the Sugar, stirring to dissolve the Sugar.
  • In a cheesecloth, combine Cinnamon, Allspice, Cloves and Ginger; then set afloat in the Cider mixture.
  • Pierce the apples on all sides with a knife, and set afloat
  • Add the lemon slices and orange slices afloat
  • Keep on medium heat for 20 minutes, reducing heat if it begins to boil.
Makes about 1 gallon

NOTES: Wassail is a mulled ale that is traditionally served in the winter months. The name comes from the late Old English phrase “wæs hæil” which meant “be of (good) health”. Wassail would have traditionally be served in a large communal wooden bowl with “Sops” or thick-cut Toast floating in it.

This punch, is a non-alcoholic form based on Apple Cider rather than the traditional Ale.

See Also:
Traditional Wassail

Traditional Wassail

Ingredients:VeganAlcoholic
4 pints brown Ale
2 pints Apple Cider
2 cups cream Sherry
1 cup Brandy
2 cups Brown Sugar
2 Cinnamon Sticks
2 whole Allspice
1 Tbsp whole Cloves
1/2 tsp fresh Ginger, sliced
5 Apples
1 Orange, thinly sliced across grain
1 Lemon, thinly sliced across grain

Directions:

  • In a large pot (at least 1 gallon), bring the Ale and Cider to a boil.
  • Reduce heat, add the Sugar, Sherry, and Brandy, stirring to dissolve the Sugar.
  • In a cheesecloth, combine Cinnamon, Allspice, Cloves and Ginger; then set afloat in the Ale mixture.
  • Pierce the apples on all sides with a knife, and set afloat
  • Add the lemon slices and orange slices afloat
  • Keep on medium heat for 20 minutes, reducing heat if it begins to boil.

Makes about 1 gallon

NOTES: Wassail is a mulled ale that is traditionally served in the winter months. The name comes from the late Old English phrase “wæs hæil” which meant “be of (good) health”. Wassail would have traditionally be served in a large communal wooden bowl with “Sops” or thick-cut Toast floating in it.

I’ve served this several years in a row. Be sure to remove the spice bundle after a while, or the flavor may become too spicy. If you start to run low, you can always add more Ale or Cider and keep the mix going. If you do not have Sherry, use Port.


See Also
:
Wassail Punch

Orange Icing

Ingredients:Vegan VariationVegetarian
2 cups Confectioners Sugar, sifted
2 Tbsp unsalted Butter, room temperature
2 Tbsp Orange Juice
1 Tbsp Orange Zest
1/4 tsp Vanilla Extract
1/4 tsp Cloves, ground

Directions:

  • In a large mixing bowl, combine Sugar, Zest, Vanilla, Cloves, and Butter.
  • Slowly incorporate the Orange Juice so that no lumps occur.

Variations:
Orange Whipped Dip
Fold into 2 cups Whipped Cream and serve with a Fruit Tray

Ṽ›Ɣ – Use Margarine instead of Butter. If doing Orange Whipped Dip, use a Non-Dairy Whipped Topping.

Suggested Uses:
Icing on Orange Cookies
Icing on Sugar Cookies

Orange Cookies

IngredientsVegetarian
1 1/2 cups All Purpose Flour
1/2 tsp Baking Soda
1/2 tsp Salt
1/2 tsp Cloves, ground
1/3 cup Buttermilk, lightly whipped
1/2 tsp Vanilla Extract
1/3 cup unsalted Butter, room temperature
1/2 cup Sugar
1 large Egg, beaten
3 Tbsp Orange Juice
1 Tbsp Orange Zest, grated

Orange Icing

Directions:

  • Preheat oven to 350°F.
  • Sift Cloves, Flour, Baking Powder, and Salt into a large bowl.
  • In a second bowl, combine Buttermilk, Egg, and Vanilla Extract.
  • In a third mixing bowl, cream the Butter and Sugar.
  • Using a blender, incorporate the Flour and Buttermilk mixtures. Pour a little of the Flour mixture and mix, then a little of the Buttermilk and mix.
  • When all is incorporated, slowly add the Orange Juice and Orange Zest
  • On a greased baking sheet, spoon batter (2 Tbsp each). Try to make them round, and leave 1 inch room between drops.
  • Bake for 12-15 minutes, or until cookie puffs and begins to lightly brown.
  • Remove and let rest on wire rack.
  • Frost the underside of the cookies and flip so that the frosted side is the new top.

Ember Day Tart – Tart in Ymbre Day

Ingredients:Vegetarian
1 Pâte Brisée, rolled for 9″ pie
2 medium White Onions, whole and skinned
6 Eggs
3 Tbsp Butter, unsalted
1 lb Farmer Cheese, shredded
2 Tbsp Sugar
1/4 cup Currants (or Raisins)
1/4 tsp Saffron
2 tsp fresh Sage, whole
1/3 cup fresh Parsley, whole
1/2 tsp fresh Tarragon, whole
1/2 tsp Nutmeg
1/2 tsp Cloves, ground
1 tsp Cinnamon
1/4 tsp GingerDirections:

 

  • Preheat oven to 350°F.
  • In a large Pot, Parboil the Onions, Sage, Parsley, and Tarragon, and strain.
  • Dice the Onions and chop the Herbs.
  • Take the Butter and incorporate the Spices. This will help spread and activate the spices.
  • Mix all the ingredients together and pour into the pie crust.
  • Bake for about an hour.
  • Serve warm.


NOTES:
Ok, so I am going to be a nerd here. I’ve been studying Old English for fun, and was looking for an Old English recipe. I found a Middle English recipe for a “Tart in Ymbre Day” in
Curye on Inglysch:


Tart in ymbre day. Take and perboile oynouns & erbis & presse out þe water & hewe hem smale. Take grene chese & bray it in a morter, and temper it vp with ayren. Do þerto butter, safroun & salt, & raisouns corauns, & a litel sugar with powdour douce, & bake it in a trap, & serue it forth.

You will notice, no amounts given, no temperature given, and the use of “powdour douce”. Well, this caused me to do some research on quiches, tarts, and what others interpreted. I came up with this recipe as a result.

Oh, and about the name “Ember Day Tart”. Ember Days are three days of fasting that are observed quarterly by liturgical Christians (Catholics Anglicans, etc.). Most clergy and seminarians follow the custom of writing their bishop on these days. Traditional observance of the fast meant no meat, thus we have a quiche.

Shoo Fly Pie

Ingredients:Vegetarian
3/4 cup Boiling Water
1/2 cup Molasses
1 Egg Yolk
2 Tbsp Butter
1/2 tsp Baking Soda
3/4 cup All-Purpose Flour
1/8 tsp ground Ginger
1/2 tsp ground Cinnamon
1/2 cup Brown Sugar
1/8 tsp Nutmeg
1/8 tsp ground Cloves
1/4 tsp Salt
1 Pie Crust (9″)

Directions:

  • Preheat oven to 450°F
  • In a large bowl, dissolve the Baking Soda into the Water.
  • In a second bowl, incorporate the Yolk into the Molasses.
  • Combine the two bowls and mix together well.
  • In a food processor, combine the Spices, Brown Sugar, Salt, and Flour with the Butter, pulsing until “crumbles” form.
  • Pour the Molasses filling into a prepared 9″ Pie Crust.
  • Top the Molasses filling with the Crumbles.
  • Bake for 15 minutes.
  • Reduce heat to 375°F and cook for an additional 20 minutes.

NOTES:
To reduce the burning of the crust, you can use a crust guard, or cover the edges with strips of aluminum foil. Shoo Fly Pie is a traditional Amish molasses pie, similar to a Pecan Pie, only with some extra spices and no nuts.

Cranberry Sauce

Ingredients:Vegan
1 cup Granulated Sugar
1 cup Water
4 cups Fresh Cranberries
1/2 Tbsp Orange Zest
1/4 tsp ground Cinnamon
1/4 tsp ground Cloves

Directions:

  • Clean Cranberries, removing bad ones and leaves.
  • In a large saucepan (with lid), bring Water and Sugar to boil.
  • Add Cranberries, and cover with lid.
  • Cranberries will begin to pop, and can splatter. This is HOT, thus why the lid is there.
  • After 5 minutes, reduce heat to low, and remove the lid.
  • Cook down mixture until thickened, and Add Spices and Zest.

NOTE: Some people serve it hot, but I prefer it cool. If you want to make a “jelled” version, use 2 Tbsp Orange Juice instead of Zest. After cooking, use a wire strainer and push the pulp through. You may need to reduce the sauce more.

Pfeffernüße

Pfeffernüße

Ingredients:Vegetarian
2 Eggs
1/4 cup Butter
1/4 tsp Salt
1/2 cup Honey
1/4 cup Molasses, Dark
3/4 cup Brown Sugar
3 cups All purpose Flour
2 tsp Baking Powder
1 tsp Baking Soda
1/4 tsp Anise Extract
1/4 tsp grated Lemon zest
1/4 tsp ground Cloves
1/4 tsp ground Allspice
1/4 tsp ground Cardamom
1/4 tsp Black Pepper
1/4 tsp ground Nutmeg
Confectioner’s Sugar (for dusting)

Directions:
  • In a large bowl, combine Flour, Baking Powder, Baking Soda, Salt, and Spices. Sift mixture.
  • In a large bowl, combine Butter and Sugar. Mix until well combined. Add Molasses.
  • In a small bowl, beat the egg and then combine with the Wet Ingredients.
  • Slowly add Dry Ingredients and Lemon Zest until well combined. Dough should start to pull away from the bowl. If too wet, add more flour, but very slowly and cautiously.
  • Place on a piece of plastic wrap, seal and place in Refrigerator and cool for for 2-3 hours.
  • Preheat oven to 350°F.
  • Roll dough into 1″ balls. Place parchment on cookie sheet, and place balls 2 inches apart.
  • Bake for 12 to 14 minutes. Cracking is normal.
  • Cool cookies on wire racks.
  • Roll in Confectioner’s Sugar, and let cool completely.

NOTE: Some people may add 1/2 tsp Cocoa powder, but that is not authentic. Some may also add nuts like Almonds to this, but the kind my family makes never had nuts in them.  This has always been a Holiday treat at my house, people saying they “taste like Christmas”.

Worcestershire Sauce

Ingredients:
1 White Onion , chopped
2 cloves Garlic, crushed
1 1/4″ slice of Ginger
3 Tbsp Mustard Seeds
1 tsp Peppercorns
1/2 tsp Crushed Red Pepper
1 Cinnamon stick
1 tsp Cloves
1/2 tsp Cardamom Pods
2 cups Malt Vinegar
1/2 cup Molasses
1/2 cup Soy Sauce
1/4 cup Tamarind Pulp
3 Tbsp Salt
1/2 tsp Curry Powder
1 Tbsp Anchovy Paste
1/2 cup Water

Specialized Tools:
Cheese Cloth

Directions:

  • In a Cheese Cloth, combine Onion, Garlic, Mustard Seeds, Crushed Red Pepper, Peppercorns, Ginger, Cinnamon Stick, Cloves and Cardamom Pods, making a pouch. This will make it easier to remove the ingredients once the sauce is made.
  • In a large saucepan, Malt Vinegar, Molasses, Soy Sauce, and Tamarind Paste. Bring to boil. Place the Spice Pouch in, and lower the heat, simmering for about 50 minutes.
  • Add the Salt, Curry Powder, Anchovy Paste and Water to the pot. Let simmer 1o more minutes.
  • Remove the pot from the heat, and pour into a container with an air-tight lid. Cover tightly and place in the refrigerator for at least two weeks, squeezing the Spice pouch every day.
  • After “brewing” for two weeks, remove the bundle, and put into sanitized Mason jar for storage.

NOTE: This is exceptional, but not the quickest thing to prepare. If you’re really in a hurry, or think this is just not worth it (you’re losing out) you may, at the last minute, to the degradation of what you are cooking, use Lea & Perinn’s, but never ever ever, a store-bought brand that contains HFCS!

Jerk Marinade

Ingredients:Vegetarian
5 cloves Garlic
1 cup Cilantro, fresh, chopped
1 cup Thyme, fresh, chopped
1/4 cup Ginger, fresh, cubed
1 Tbsp Honey
1/2 Tbsp Salt
1 tsp Cloves, ground
1 tsp Allspice, ground
4-6 Habanera Peppers, remove cap and seeds (DO NOT TOUCH EYES)
1/2 cup Orange Juice


Directions

  • Combine all ingredients into a food processor.

Uses
Submerge Chicken or Steak in mixture for at least 24 hours (the longer, the better), storing in a sealed container in the refrigerator. One can apply directly to a chicken or steak and grill immediately, however marinating adds more flavor.