SPICED RED CABBAGE WITH APPLES AND WINE (ROTKOHL)

Posted by becr zone 9 CA 19 on Mon, Nov 3, 08 at 21:09

SPICED RED CABBAGE WITH APPLES AND WINE (ROTKOHL)


A truly outstanding dish of red cabbage, apples, aromatic spices and wine, this delectable version is adapted from "Aquavit and the New Scandinavian Cuisine", by James Beard Award-Winning chef Marcus Samuelsson. Makes a lovely accompaniment to holiday roast turkey, beef, or ham, -or- for a traditional European feast serve alongside Konigsberger Klopse (German Meatballs in Champagne Cream Sauce), Rouladen, Schnitzel, Sauerbraten, or Swedish Meatballs, along with boiled new potatoes or buttered spaetzle noodles sprinkled with fresh snipped parsley- -excellent!!! Keeps well, reheats well, and freezes well- -the flavor is actually improved by day two when the flavors have had a chance to marry- -this is the perfect make-ahead dish!!! I hope you enjoy as much as we do.

1/4 cup chopped pork fat or chopped bacon
1 large red onion, finely chopped
2 inches fresh ginger, peeled and finely chopped
1/2 cinnamon stick
1 large red cabbage, tough outer leaves removed, quartered, cored, and finely shredded
1 sprig fresh marjoram
1/2 teaspoon garam masala
1/2 cup red wine vinegar
1/2 cup ruby port or madeira wine
1/2 cup brown sugar or real maple syrup
1 bay leaf (optional)
1 whole clove (optional)
1 firm apple, chopped (optional)

Directions:

1. Cook the pork fat or bacon in a large skillet over low heat, stirring occasionally until it has rendered its fat, about 20 minutes for the pork fat or 10 minutes for the bacon.
2. Add the onion, ginger, and cinnamon stick, increase the heat to medium, and cook, stirring occasionally for about 5 minutes, until the onion has softened.
3. Add the cabbage, marjoram, garam masala, vinegar, and port or Madeira, and stir well. (Note: At this point add the optional bay leaf, whole clove, and chopped apple).
4. Reduce heat to medium-low, cover, and simmer for 1 to 1 1/4 hours, stirring occasionally to make sure the cabbage is not sticking to the bottom of the pan.
5. Remove the lid and cook, stirring frequently, for 15 minutes.
6. Stir in the brown sugar (or maple syrup) and cook for 15 minutes longer, or until most of the liquid has cooked away.
7. Remove the cinnamon stick and serve.
8. NOTE: If you can't find garam masala, use just a small dash each of ground black pepper, rock salt, cinnamon, & cardomom.

Caramel Apples

Posted by midnightsmum 4b ON ( on Fri, Oct 31, 08 at 23:49

Caramel Apples
mmmmm... must remember how this goes - it's a great way to get them to eat apples!!!
Take a couple of Skor bars and break them to bits. Pour a jar of caramel sauce overtop, or, to go way over board, dolce leche, and fan slices of green apples all around. Who says they don't like fresh fruit.

Double Blueberry Lemon Breakfast Bars

Posted by lorna-organic 6NM on Mon, Jun 30, 08 at 17:13

Double Blueberry Lemon Breakfast Bars

Crust:

18 honey whole wheat, or regular, graham crackers
3 tblsps. olive oil
pinch of salt
½ tsp. of cinnamon
2 tblsps. packed light brown sugar

Filling:

¼ cup whole wheat flour
¼ tsp baking powder
pinch of salt
3 eggs
¼ cup packed light brown sugar
1 tsp. grated lemon peel
¾ cup dried blueberries
¼ cup lemon juice
1 cup fresh blueberries
½ cup chopped walnuts

Heat oven to 350 degrees F. Use 8" inch square baking pan. Spray pan with oil (cooking spray) to prevent sticking.

Process graham crackers in food processor until finely ground. Or, put them in a plastic bag, and crush them with a rolling pin. You should have about 1-1/2 cups of fine crumbs. Mix crumbs with other crust ingredients and press into your baking pan. Bake for 8 minutes to set crust. Cool slightly on wire rack.

Sitr flour, baking powder and salt together in small bowl. Add eggs, brown sugar, lemon juice and lemon zest. Beat until frothy. (Sugar should dissolve during beating.) Stir in dried blueberries. Pour batter on top of your somewhat cooled crumb crust. Sprinkle fresh blueberries evenly over the top, then sprinkle chopped walnuts evenly over the top. Bake for about thirty minutes. Cool on wire rack for thirty minutes, then cut into twelve bars. Leave bars in pan to finish cooling for about an hour.

Recipe adapted from a recipe in "Cooking Pleasures" magazine June/July 2008. The original recipe calls for 2 tblsps. minced fresh ginger rather than cinnamon for the crust. It calls for 2 tsps. of lemon zest in the filling, and ½ cup fresh blueberries. It also calls for toasting the walnuts prior to use. I think toasted walnuts are bitter, so I omitted toasting.

Grilled Pineapple Pound Kabobs

Posted by keesha2006 5 on Thu, Jun 5, 08 at 8:28

I almost feel QUILTY for calling this cooking it is sooooo yummy and soooooooooo easy.
Here is the easiest quickest way to make this....

Grilled Pineapple Pound kabobs.

Run to your nearest costco or Sams club and buy a three pack of pound cake. Stop in the produce aisle and buy already chunked golden pinesapple. Freeze the pound cake overnight. Soak skewers in water for about one hour until soaked. Take your pineapple directly directly out of the freezer to your cutting board. Cut into skewer size cubes. Fill your skewers every other piece with pineapple then pound cake. Grill for one minuete on each side lightly browning the bread and warming the pineapple. Be extra carefull because it does tend to crumble a bit. Handle as little as needed. After they come off the grill, drizzle honey (it does not take much) lightly over them. I ALSO sometimes use maple sugar and sprinkle very very lightly over the top but it is just as good without. Serve warm or cold. A side of vanilla pudding is good with it also.

I have made these about three times already in May and people rave about them. They can not be simplier if you buy your pound cake already made. My guests have a hard time believing that is ALL there is to it. It tastes as good as a expensive dessert at a high end resturant....

BY the way, the three pack of pound cake goes farr...you can serve it half the summer if you the leftover cake frozen until the next backyard party!

Classic Vineyard-Style red Wine and Cassis Strawberries

Posted by becr zone 9 CA 19 on Tue, Jun 3, 08 at 2:04

Classic Vineyard-Style red Wine and Cassis Strawberries

In wine growing regions, berries- particularly strawberries- are typically combined with the wine from that area, and sometimes a liqueur, and served as a dessert. Here, strawberries are mixed with a fruity red wine and black currant or blackberry liqueur and served in the classic way, spooned into wine goblets. If desired, top the desserts with a little sour cream, and serve them with cookies.












Ingredients:

3 cups ripe strawberry, washed and hulled
3 tablespoons sugar
3 tablespoons cassis liqueur (black currant-flavored liqueur) or creme de mures liqueur (blackberry-flavored liqueur)
3/4 cup dry fruity red wine
1 tablespoon shredded peppermint
4 tablespoons sour cream (optional)
cookies (optional)

Directions:

1. Quarter the berries, and place them in a bowl with the sugar, liqueur, wine, and mint. Mix well. and serve immediately, or refrigerate (for up to 8 hours) until serving time.

2. Spoon the berries and marinade into wine goblets for serving. If desired, top each dessert with a dollop of sour cream, and serve it with a cookie.

3. Serves 4.

Zabaione Sauce

Posted by aftermidnight Z8 V. Island B.C. on Tue, Jan 29, 08 at 14:36


ZABAIONE SAUCE

In top of double boiler over simmering water whisk...
1 whole egg
3 egg yolks
Dash of lemon juice
1/4 cup white wine
3 TBSP. sugar
1/4 cup marsala wine
Whisk until thick and creamy.

I've always served this over fresh fruit (raspberries, peaches or canned mandarin orange slices) If you want it to look posh serve it over the fruit in large wine glasses.