This was my first Christmas completely alone. No kids, no family, just me. There happened to be a sale on Hirsch Rücken, or deer back. I picked up a small 300g piece as it is just me and while leftovers are great... I don't need that much left over and besides, a bigger piece cooks easier, less likely to over cook it.
I rolled the options around in my head and landed on the idea that I wanted to make it into a wellington. I don't do pate' and I hate mushrooms but had seen spinach used and though that was the direction I would take. Boy was I wrong! lol. I looked at recipes and began to assemble in my head what I was going to do and then I threw it onto my facebook and the ideas just took off. I had a great time 'crowdsourcing' how to invent this thing. It was settled that I would surround the meat with a decoction of fruit. I went with what I had on hand which happened to be dry cranberries, raisins, and apple. I soaked it all overnight in a sweet (leiblich) red wine and spices. I used my medieval sweet powder, and some medieval peppers (cubebs and long pepper) I ground a bit of whole allspice and black pepper into it as well. After soaking it over night I threw it on the stove and cooked it until it was dry and sticky. At first thinking I would puree' it and then deciding to leave it as it was and add some toasted and chopped pecans to it. I would eat this concoction alone! I happen to have enough left over and a small piece of pastry left as well as a small camembert ... I know what I'm having as a snack!
Anyway back to my meat. That I also put the peppers on as well as rosemary and covered it with a fabulous smoked salt that had been gifted to me (juniper and birch). I put a pretty thick layer on it, rolled it in a ziplock and back into the fridge it went. I know it spent at least 24 hours like that. Next time either less salt or less time as for me it was a little salty but that also could be because it was the end piece.
I was reminded (Thanks John) that of course the professionals use crepes inside the wellington to absorb the juices and keep the pastry crisp. Now, this is great but you see, I had never made crepes before. I've seen it done, I know the theory, I had just never practiced. No time like the present right? Thankfully I was rescued by Gordon Ramsey and the internet. He had a lovely recipe for beef wellington and a savory crepe with chive and thyme in the batter. So, I tried it. I need practice but they tasted pretty good. I know what mistakes I made and how to fix them (most of them) and my fantastic friend Adam has said he will give me crepe lessons!
All in all I am extremely happy with how it turned out, I would like to try this again. with beef or with the venison again. I will definitely be making more of the fruit compote for things. I love that stuff!
All in all, Merry Christmas, and step out of your comfort zone in the new year.
Wednesday, December 25, 2019
Monday, December 23, 2019
Shepherds Pie
In case you don't know what it is... is is a layered casserole. No pie crust needed. In my family
I grew up having this with a beef bottom, some veggies in the middle and it's all topped with a layer of mashed potatoes! It's quick, easy and versatile. You can substitute any meat you like, tonight I am using ground lamb, but ground beef, ground chicken, ground turkey or even vegetarian substitution crumbles work as well. My layer of veggies is just a frozen mixed veggies from the store. I do defrost them first. But really you can use any that are leftover, or frozen or canned. Then a layer of mashed potatoes which I have already talked about making.
Simple is this:
Brown the ground meat, Drain the fat from it
Defrost the veggies and drain the water off them
Make a batch or mashed potatoes or use up leftovers!
Place the meat in the bottom of a casserole dish
Layer the veggies next
Top with the potatoes
Put some butter on top
Sprinkle with paprika (very lightly and very optional, It's mostly just for show)
Pop in the oven at 350-375°f for 1/2 hr to 45 min, or until the potatoes are browning
To make it 'deluxe' add cheese to the mashed potatoes, or top it with cheese, or put cheese between the layers, or go crazy and do all 3!!!
I grew up having this with a beef bottom, some veggies in the middle and it's all topped with a layer of mashed potatoes! It's quick, easy and versatile. You can substitute any meat you like, tonight I am using ground lamb, but ground beef, ground chicken, ground turkey or even vegetarian substitution crumbles work as well. My layer of veggies is just a frozen mixed veggies from the store. I do defrost them first. But really you can use any that are leftover, or frozen or canned. Then a layer of mashed potatoes which I have already talked about making.
Simple is this:
Brown the ground meat, Drain the fat from it
Defrost the veggies and drain the water off them
Make a batch or mashed potatoes or use up leftovers!
Place the meat in the bottom of a casserole dish
Layer the veggies next
Top with the potatoes
Put some butter on top
Sprinkle with paprika (very lightly and very optional, It's mostly just for show)
Pop in the oven at 350-375°f for 1/2 hr to 45 min, or until the potatoes are browning
To make it 'deluxe' add cheese to the mashed potatoes, or top it with cheese, or put cheese between the layers, or go crazy and do all 3!!!
Friday, December 20, 2019
Christmas cookies
Ya I know, I was all over Thanksgiving like white on rice but Christmas posting is a bit... blah. I am not a fan of the Holiday time to be sure but who doesn't like cookies? When I had kids I dreamed of making cookies and decorating them together. The fun, the laughter, the sheer joy! That isn't normally the case. The kids would do a couple and wander off and leave me with the rest. Both cutting and decorating! So ya... But I still try. Why? Because I like cookies!
I make two recipes every year for decorating, and sure they can be made any time of year but it seems the only time I go through all the hassle is Christmas. So here you go. Sugar cookies and Gingerbread cookies.
No chilling needed sugar cookies:
1 c Butter (soft)
1 c Sugar
1 tsp Vanilla
1/2 tsp Almond extract (I leave this out and increase the vanilla)
1 Egg
2 tsp Baking Powder ( this makes them a little 'lighter' it can be left out entirely or reduced to 1 tsp)
1/2 tsp salt (reduce or omit is using salted butter)
3 c Flour
Cream the butter and sugar until smooth (3 to 5 min! do not skimp on the creaming)
Beat in the vanilla and egg
In a separate bowl sift the flour and baking powder together, add salt and mix in
Add the flour to the butter a little at a time, This dough will end up stiff! If it is too much for your mixer to handle knead it on the counter
Divide into workable batches
Roll on a floured surface about 1/4 in thick (about 7 mm) You want thick cookies.
Bake at 350°f (170°c) 6 to 8 min. you don't want them to brown!
Let them cool slightly (5 min) on the cookie sheet and then remove them to a rack
Cool completely an decorate
If you need to make this ahead, wrap tight and place in the fridge, leave out for 10 min on the counter before you start rolling.
Don't be afraid to mash your scraps together and roll more cookies, the flour from rolling etc doesn't hurt these
Gingerbread cookies:
3 c Flour
1/2 tsp Salt
1 Tbsp Ginger
2 tsp Cinnamon
1/4 tsp Clove
1/4 tsp Nutmeg
6 Tbsp Butter
3/4 c Brown sugar (dark is good)
1 Egg
1/2 c Molasses
2 tsp Vanilla
1-3 tsp Milk (Only if needed!)
Preheat oven to 375°f (180°c)
Whisk flour and spices together
Cream the butter and sugar (not too much)
Add Molasses
Add egg
Add vanilla
Slowly add the flour
Only add milk if the dough is dry!!!
Roll on a floured surface 1/4 in thick (7mm)
Cut and bake 8-10 min
Cool on a wire rack
Decorate
Royal Icing for decorating
1 lb Powdered sugar
3 Egg (whites only)
1 tsp lemon juice (fresh or white vinegar)
Sift the powdered sugar (This IS important)
Lightly beat lemon juice into the egg whites
Add the powdered sugar and beat until stiff peaks form (This should take about 5 min, if it is taking a long time add a but more sugar. DO NOT OVER BEAT. If you over beat the icing it will become crumbly when dry).
Color or not, enjoy!
I make two recipes every year for decorating, and sure they can be made any time of year but it seems the only time I go through all the hassle is Christmas. So here you go. Sugar cookies and Gingerbread cookies.
No chilling needed sugar cookies:
1 c Butter (soft)
1 c Sugar
1 tsp Vanilla
1/2 tsp Almond extract (I leave this out and increase the vanilla)
1 Egg
2 tsp Baking Powder ( this makes them a little 'lighter' it can be left out entirely or reduced to 1 tsp)
1/2 tsp salt (reduce or omit is using salted butter)
3 c Flour
Cream the butter and sugar until smooth (3 to 5 min! do not skimp on the creaming)
Beat in the vanilla and egg
In a separate bowl sift the flour and baking powder together, add salt and mix in
Add the flour to the butter a little at a time, This dough will end up stiff! If it is too much for your mixer to handle knead it on the counter
Divide into workable batches
Roll on a floured surface about 1/4 in thick (about 7 mm) You want thick cookies.
Bake at 350°f (170°c) 6 to 8 min. you don't want them to brown!
Let them cool slightly (5 min) on the cookie sheet and then remove them to a rack
Cool completely an decorate
If you need to make this ahead, wrap tight and place in the fridge, leave out for 10 min on the counter before you start rolling.
Don't be afraid to mash your scraps together and roll more cookies, the flour from rolling etc doesn't hurt these
Gingerbread cookies:
3 c Flour
1/2 tsp Salt
1 Tbsp Ginger
2 tsp Cinnamon
1/4 tsp Clove
1/4 tsp Nutmeg
6 Tbsp Butter
3/4 c Brown sugar (dark is good)
1 Egg
1/2 c Molasses
2 tsp Vanilla
1-3 tsp Milk (Only if needed!)
Preheat oven to 375°f (180°c)
Whisk flour and spices together
Cream the butter and sugar (not too much)
Add Molasses
Add egg
Add vanilla
Slowly add the flour
Only add milk if the dough is dry!!!
Roll on a floured surface 1/4 in thick (7mm)
Cut and bake 8-10 min
Cool on a wire rack
Decorate
Royal Icing for decorating
1 lb Powdered sugar
3 Egg (whites only)
1 tsp lemon juice (fresh or white vinegar)
Sift the powdered sugar (This IS important)
Lightly beat lemon juice into the egg whites
Add the powdered sugar and beat until stiff peaks form (This should take about 5 min, if it is taking a long time add a but more sugar. DO NOT OVER BEAT. If you over beat the icing it will become crumbly when dry).
Color or not, enjoy!
Tuesday, December 17, 2019
Stuffed Peppers
My grandmother used to make delightful stuffed peppers, and while I have changed the recipe some to suit my changing tastes I love that they remind me of her.
The filling is simple enough to put together. The recipe fills 4-6 normal sized peppers. You can use any color you like. I am fond of red ones but originally we stuffed green ones.
4-6 Peppers
1/2 C Rice (uncooked)
1 C Water
200 g Ham (grated or finely diced)
1 sm Onion (chopped small)
8 oz Tomato sauce ( spaghetti sauce, pizza sauce, or make your own. If you use plain flavor it with a bit of Italian seasoning and garlic powder)
Cut the tops off of all the peppers (save 2 of them, to chop fine)
Boil the water and add the rice (a bit of salt and butter help the flavor or boil it in broth)
When done, set aside
Chop the onion and the two pepper tops small and saute' in a pan with a bit of butter or oil until soft
Add to the rice
Grate or dice fine the ham
Add to the rice
Boil the empty pepper shells in salted water for 5-10 min, you want to soften them but not turn them to mush
Add the tomato sauce to the rice and mix well, season to taste
Stuff the peppers with the rice mixture, any leftover rice can be packed into the dish with the peppers
Cover with cheese and bake at 350°f - 375°f until heated through and the cheese is browning
Simple! Tasty and quick. Can be made ahead and popped into a preheated (or mostly preheated) oven
The filling is simple enough to put together. The recipe fills 4-6 normal sized peppers. You can use any color you like. I am fond of red ones but originally we stuffed green ones.
4-6 Peppers
1/2 C Rice (uncooked)
1 C Water
200 g Ham (grated or finely diced)
1 sm Onion (chopped small)
8 oz Tomato sauce ( spaghetti sauce, pizza sauce, or make your own. If you use plain flavor it with a bit of Italian seasoning and garlic powder)
Cut the tops off of all the peppers (save 2 of them, to chop fine)
Boil the water and add the rice (a bit of salt and butter help the flavor or boil it in broth)
When done, set aside
Chop the onion and the two pepper tops small and saute' in a pan with a bit of butter or oil until soft
Add to the rice
Grate or dice fine the ham
Add to the rice
Boil the empty pepper shells in salted water for 5-10 min, you want to soften them but not turn them to mush
Add the tomato sauce to the rice and mix well, season to taste
Stuff the peppers with the rice mixture, any leftover rice can be packed into the dish with the peppers
Cover with cheese and bake at 350°f - 375°f until heated through and the cheese is browning
Simple! Tasty and quick. Can be made ahead and popped into a preheated (or mostly preheated) oven
Wednesday, December 11, 2019
Dough you don't eat
We are now into the Christmas holiday season and thinking about gifts to give and maybe even crafts to do. One of my favorite activities is to make ornaments. In the years I have done this couple times with the kids with varying degrees of success. I am hoping this year with them being older they will have more patience for the project of making ornaments from 'Dough'. I have 3 recipes, each simple and all with their own little quirks. All of them can be painted with simple acrylic paints and left alone or sprayed lightly with a lacquer as is your preference.
Salt dough:
The most traditional of the three. I remember in grade school we used it in art class to make things.
1 c Salt
2 c Flour
3/4 - 1 c Water
Mix salt and flour together
Add water 1/4 cup at a time, mixing well between additions
When it forms a stiffish and non sticky dough, it's done
Use immediately, when not in use wrap it tight in plastic wrap
This can be baked or set aside to air dry.
Dry the pieces before painting them! and definitely before lacquering them!
To bake, place in a very low oven 200°f for about 4 hours, Careful that they do not brown
This dough will be off white when dry but it is really nice to work with
Cinnamon Salt Dough:
A twist on the classic. Has a nice scent if not lacquered and is a pretty brown color for gingerbread men and reindeer.
1 c Flour
1/2 c Salt
1/2 c Cinnamon (ground)
3/4 - 1 c Water
Add water slowly starting with 3/4 c, if the dough is too dry add a bit more by the tablespoon.
Use immediately or wrap tightly
*This dough develops a white 'crust' to it. It is more pronounced when baked. When left to dry on it's own things look 'frosted' and it is quite pretty.
Alternative Dough:
1/2 c Cornstarch
1 c Baking Soda
3/4 c Water
Over medium heat cook all the ingredients together until it looks like smooth mashed potatoes
Cover well until cool
Bake in 200°f oven until dry through
* Finished product is white! It is sticky and soft to work with so you need to work carefully. Do not over bake! It will brown.
I have used all three with success. Finished products are firm but not as hard as ceramic so some care must be taken.
Remember to cut your holes for hangers Before you dry them! There doesn't seem to be any shrinkage when baked.
You can roll out the doughs and press leaves or pine needles etc into them and then cut simple circles, squares or other shapes
Extra decoration can be carved in while the dough is soft or painted on after they are dry
You don't need kids to do this craft so have fun and experiment!
Salt dough:
The most traditional of the three. I remember in grade school we used it in art class to make things.
1 c Salt
2 c Flour
3/4 - 1 c Water
Mix salt and flour together
Add water 1/4 cup at a time, mixing well between additions
When it forms a stiffish and non sticky dough, it's done
Use immediately, when not in use wrap it tight in plastic wrap
This can be baked or set aside to air dry.
Dry the pieces before painting them! and definitely before lacquering them!
To bake, place in a very low oven 200°f for about 4 hours, Careful that they do not brown
This dough will be off white when dry but it is really nice to work with
Cinnamon Salt Dough:
A twist on the classic. Has a nice scent if not lacquered and is a pretty brown color for gingerbread men and reindeer.
1 c Flour
1/2 c Salt
1/2 c Cinnamon (ground)
3/4 - 1 c Water
Add water slowly starting with 3/4 c, if the dough is too dry add a bit more by the tablespoon.
Use immediately or wrap tightly
*This dough develops a white 'crust' to it. It is more pronounced when baked. When left to dry on it's own things look 'frosted' and it is quite pretty.
Alternative Dough:
1/2 c Cornstarch
1 c Baking Soda
3/4 c Water
Over medium heat cook all the ingredients together until it looks like smooth mashed potatoes
Cover well until cool
Bake in 200°f oven until dry through
* Finished product is white! It is sticky and soft to work with so you need to work carefully. Do not over bake! It will brown.
I have used all three with success. Finished products are firm but not as hard as ceramic so some care must be taken.
Remember to cut your holes for hangers Before you dry them! There doesn't seem to be any shrinkage when baked.
You can roll out the doughs and press leaves or pine needles etc into them and then cut simple circles, squares or other shapes
Extra decoration can be carved in while the dough is soft or painted on after they are dry
You don't need kids to do this craft so have fun and experiment!
Sunday, December 1, 2019
Hamburger Helper
As a kid quick fix meals were making a big splash in the market. 'Rescuing' housewives from the drudgery of cooking. Helping the working mom get dinner on the table in a hurry. They were a great idea. So lots of us grew up with these flavors, they remind us of being a kid and simpler times, but we've grown up, we've gotten older and we need to watch our sodium, cholesterol, and other things. These convenience foods we looked upon so fondly, we now discover that they aren't so good for us, so we put them aside and make 'healthy' choices for us and our families and think on the childhood memories with a wistfulness.
Well think no longer and make them a reality. In this modern age people have gone out and recreated the flavors while reducing the negative aspects of these foods. Also in truth, they taste better and are just as simple and quick to make. I have found 2 such 'copycat' recipes and so I share them here with you today.
Hamburger Helper (the basic box)
1 pound Ground beef (really any ground meat works)
2 1/2 c Milk (any fat content you are comfortable with)
1 1/2 c Hot water
2 C Macaroni ( or other small shaped pasta)
1 Tbsp Cornstarch
1 Tbsp Chili powder
2 tsp Garlic powder
1 tsp Sugar (I have found this to be optional)
3/4 tsp Paprika
1/4 tsp Cayenne pepper (optional)
2 C Cheese (shredded, cheddar is best but any works)
Brown the meat in a pan (One that will fit a lid)
Drain if needed
Add the Milk and Water
Stir in the Spices and Cornstarch
Mix well
Add the pasta
Cover and simmer about 15 to 20 min, The pasta should be tender and there should be a little liquid left
Stir in the cheese and serve
Everything could be portioned in advance. Place it in a Ziplok and mark what needs to be added to it on the baggie.
Hamburger Helper Stroganoff
1 Tbsp Olive Oil
1/4 c Onion, diced
2 cloves garlic, minced
1 lb Ground Beef
8 oz Pasta (egg noodles, bows, penne, etc)
1 1/2 C Milk
2 C Beef broth (slightly strong)
1 Tbsp Cornstarch
1/2 tsp Black Pepper
1/4 tsp Paprika
1/4 tsp Chilli Powder
1/2 tsp Salt
2/3 c Sour Cream ( I use schmand or creme fraiche)
In a pan that will fit a lid add the oil, onion, garlic and beef
Brown the beef, Drain if needed
Sprinkle the cornstarch on top, stir
Add the milk, bring to a simmer
Add Broth, spices, and pasta
Simmer until pasta is tender 15 to 20 min
Remove from heat
Add sour cream
Stir well, 1-2 min, with the pan on the turned off but hot burner.
Well think no longer and make them a reality. In this modern age people have gone out and recreated the flavors while reducing the negative aspects of these foods. Also in truth, they taste better and are just as simple and quick to make. I have found 2 such 'copycat' recipes and so I share them here with you today.
Hamburger Helper (the basic box)
1 pound Ground beef (really any ground meat works)
2 1/2 c Milk (any fat content you are comfortable with)
1 1/2 c Hot water
2 C Macaroni ( or other small shaped pasta)
1 Tbsp Cornstarch
1 Tbsp Chili powder
2 tsp Garlic powder
1 tsp Sugar (I have found this to be optional)
3/4 tsp Paprika
1/4 tsp Cayenne pepper (optional)
2 C Cheese (shredded, cheddar is best but any works)
Brown the meat in a pan (One that will fit a lid)
Drain if needed
Add the Milk and Water
Stir in the Spices and Cornstarch
Mix well
Add the pasta
Cover and simmer about 15 to 20 min, The pasta should be tender and there should be a little liquid left
Stir in the cheese and serve
Everything could be portioned in advance. Place it in a Ziplok and mark what needs to be added to it on the baggie.
Hamburger Helper Stroganoff
1 Tbsp Olive Oil
1/4 c Onion, diced
2 cloves garlic, minced
1 lb Ground Beef
8 oz Pasta (egg noodles, bows, penne, etc)
1 1/2 C Milk
2 C Beef broth (slightly strong)
1 Tbsp Cornstarch
1/2 tsp Black Pepper
1/4 tsp Paprika
1/4 tsp Chilli Powder
1/2 tsp Salt
2/3 c Sour Cream ( I use schmand or creme fraiche)
In a pan that will fit a lid add the oil, onion, garlic and beef
Brown the beef, Drain if needed
Sprinkle the cornstarch on top, stir
Add the milk, bring to a simmer
Add Broth, spices, and pasta
Simmer until pasta is tender 15 to 20 min
Remove from heat
Add sour cream
Stir well, 1-2 min, with the pan on the turned off but hot burner.
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