tag:blogger.com,1999:blog-88320042785853120112024-03-26T23:37:17.490-07:00Cooking WeekendsGerlinde in Washingtonhttp://www.blogger.com/profile/13618338767725675893noreply@blogger.comBlogger476125tag:blogger.com,1999:blog-8832004278585312011.post-51335358684559899592016-07-28T10:02:00.000-07:002019-03-17T14:04:02.406-07:00Deviled Eggs with Smoked Paprika<div class="separator" style="clear: both; text-align: center;">
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The weather here has finally begun to warm up and it's actually beginning to feel a bit more like summer. Last month the heater popped on once or twice which had me wondering if it was going to feel like March forever.<br />
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When it does heat up outside, I'm less inclined to get up in the morning to cook, preferring instead "prepared" food. This morning this took the form of deviled eggs which I put together last night. They were incredibly easy to make and a delicious start to the day.<br />
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<b>6 <a href="https://www.basenjimom.com/make-hard-boiled-eggs/" target="_blank">hard boiled eggs</a>, shells removed</b><br />
<b>2-3 tbsp mayonnaise</b><br />
<b>1 tbsp sliced chives</b><br />
<b>1 tsp smoked paprika</b><br />
<b>1 tsp anchovy paste</b><br />
<b>1/2 tsp prepared mustard</b><br />
<b>1/4 tsp lemon pepper</b><br />
<b>salt, to taste, if needed</b><br />
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<b>extra sliced chives and smoked paprika, for garnish</b><br />
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Cut the eggs in half lengthwise. Remove the yolks and place them into a small bowl.<br />
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To the yolks add two tablespoons of mayonnaise (to start), chives, paprika, anchovy paste, mustard and lemon pepper. Mash everything together with a fork until well blended.<br />
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If the mixture seems too dry, then add more mayonnaise until you get a consistency you like.<br />
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Taste and add salt if necessary. The anchovy paste usually provides enough salt.<br />
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Divide the deviled yolk mixture evenly between the egg whites by dropping it into the cavities left by the egg yolks.<br />
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Garnish with chopped chives and a small sprinkling of smoked paprika, if desired.Gerlinde in Washingtonhttp://www.blogger.com/profile/13618338767725675893noreply@blogger.com5tag:blogger.com,1999:blog-8832004278585312011.post-90245441964836966812016-05-22T14:58:00.000-07:002016-05-23T14:07:11.993-07:00Rebecca's Jerk Marinade(enough to marinate 2 lbs meat, poultry or seafood)<br />
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Some of the best recipes I have come across are those that get passed along. Several months ago a friend in Toronto, emailed this terrific recipe to me. She had received it from her friend, Rebecca.<br />
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I tried this with chicken and it turned out great!<br />
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Although I have a 12 cup food processor, I wasn't able to fit everything in at once. But, I didn't have to do it in batches either. I just rearranged the order of the ingredients. I also added the zest from the lime.<br />
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<b>1 small onion, cut up</b><br />
<b>4 cloves garlic, peeled</b><br />
<b>1 - 2 inch piece fresh ginger, peeled and cut into several pieces</b><br />
<b>3 tsp salt</b><br />
<b>2 tsp dried thyme</b><br />
<b>2 tsp allspice</b><br />
<b>1 tsp freshly cracked black pepper</b><br />
<b>1/2 tsp nutmeg</b><br />
<b>1/4 tsp cinnamon</b><br />
<b>1/8 tsp ground cloves</b><br />
<b>1/4 cup fresh lime juice</b><br />
<b>zest from one lime</b><br />
<b>3 tbsp soy sauce</b><br />
<b>2 tbsp olive oil</b><br />
<b>1 tbsp brown sugar</b><br />
<b>2 jalapeno peppers, seeded and cut up</b><br />
<b>1 bunch cilantro</b><br />
<b>1 bunch parsley</b><br />
<b>1/4 cup chopped green onion</b><br />
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Place the onion, garlic, ginger, salt, thyme, allspice, pepper, nutmeg, cinnamon, cloves, lime juice, lime zest, soy sauce, olive oil and brown sugar into the bowl of a 12 cup food processor. If you are using something smaller, you might have to do this in batches. Pulse several times until the mixture is fine.<br />
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Add the jalapeno peppers, cilantro, parsley and green onion. Pulse until you have a coarse paste.<br />
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This can be stored in the refrigerator for up to two months if placed in a non reactive container and lid.<br />
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<br />Gerlinde in Washingtonhttp://www.blogger.com/profile/13618338767725675893noreply@blogger.com2tag:blogger.com,1999:blog-8832004278585312011.post-90764786177139618692016-05-14T12:41:00.000-07:002016-05-14T12:43:15.028-07:00Milk Flan(6 servings)<br />
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This creamy flan isn't too sweet. I often make it with 1% milk, but on occasion I'll use whole milk or half and half.<br />
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Although I prefer using custard cups, this flan can also be prepared in a souffle dish that's large enough to hold about 4 1/2 cups of liquid. Just remember to increase the baking time by about 10-15 minutes.<br />
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<strong>3 tbsp sugar</strong><br />
<strong>2-3 tbsp water</strong><br />
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<strong>3 large eggs</strong><br />
<strong>3 egg large yolks</strong><br />
<strong>3 tbsp sugar</strong><br />
<strong>2 tsp vanilla extract</strong><br />
<strong>pinch of salt</strong><br />
<strong>3 cups milk or a combination of milk, half and half or cream</strong><br />
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Preheat the oven to 350°F<br />
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Divide the sugar evenly between three two cup ovenproof custard cups or ramekins. Sprinkle about 1 1/2 tsp of water over the sugar in each cup until the sugar is soaked evenly.<br />
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Place the cups into a microwave and microwave about 2 minutes to begin and then about 20 seconds at a time on high until the sugar bubbles and becomes a nice medium brown color. Watch carefully so the sugar doesn't burn.<br />
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Remove the custard cups and swirl the sugar mixture so it coats the entire bottoms and part of the sides of each cup. Set aside.<br />
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Whisk together the eggs, egg yolks, sugar, vanilla extract and salt until the mixture is creamy. Set aside.<br />
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Gently heat the milk over medium heat until bubbles appear around the edge. If a skin forms, then remove it.<br />
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Whisk the hot milk into the egg mixture. Strain through a sieve and divide between the three custard cups.<br />
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Place the cups into a larger baking dish and fill with hot water about 1/2 way up the sides of the custard cups. Place into preheated oven and bake for about 45-55 minutes or until the flans have just set in the centers.<br />
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Remove from oven and cool completely. Loosen the edges with a sharp knife, then carefully invert the flans onto one large or three smaller serving plates.Gerlinde in Washingtonhttp://www.blogger.com/profile/13618338767725675893noreply@blogger.com4tag:blogger.com,1999:blog-8832004278585312011.post-46391439449167249002016-04-22T14:43:00.000-07:002016-04-30T18:31:54.259-07:00Italian Sausage Pasta Sauce(about 4 servings)<br />
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This is an easy and delicious pasta sauce. It's flavor depends primarily on the sausage you are using. I'm very fortunate to live near a butcher who offers a decent choice of well seasoned sausages.<br />
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If the fat content of your sausage is high, you might consider preparing the sauce the day ahead and refrigerating it overnight. That way you can easily remove the hardened excess fat from the sauce the next day.<br />
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<b>1 tbsp olive oil</b><br />
<b>2-3 cloves garlic, sliced</b><br />
<b>1 lb bulk (</b><b>or casings removed) </b><b>sweet Italian sausage </b><br />
<b>1 28oz can whole plum tomatoes, roughly chopped</b><br />
<b>2-3 pinches red hot chili flakes</b><br />
<b>1/2 cup grated Parmesan cheese</b><br />
<b>fresh chopped parsley, to serve</b><br />
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<b>4 servings of your favorite dried pasta</b><br />
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Heat the olive oil in a large saucepan over medium heat. Add the garlic and cook until the garlic is lightly browned. Remove the garlic from the pan and set aside.<br />
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Crumble the sausage meat and fry until browned in the garlic flavored oil. Add the tomatoes, reserved garlic and the red hot chili flakes. Simmer gently until the sauce begins to thicken; about 20-25 minutes.<br />
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Stir in the Parmesan cheese and keep warm.<br />
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Prepare the pasta according to the directions on the package.<br />
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Divide the pasta among 4 plates and top each with the sauce. Sprinkle with the chopped fresh parsley and serve.Gerlinde in Washingtonhttp://www.blogger.com/profile/13618338767725675893noreply@blogger.com2tag:blogger.com,1999:blog-8832004278585312011.post-77858454793031938992016-03-24T15:16:00.000-07:002016-03-26T14:58:42.041-07:00Cabbage and Apple Coleslaw(about 4 servings)<br />
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Not too long ago I came across a post that suggested salting and draining cabbage beforehand would produce a nice crunchy coleslaw. Well, I happen to be one of those people who loves coleslaw especially <i>after</i> it's begun to wilt a bit. I usually slice my cabbage paper thin and prepare the coleslaw a few days ahead of time just to make sure I get the "right" texture.<br />
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If you slice your cabbage a bit thicker and consume it within a day or so, you can probably save yourself the time for salting, draining and squeezing the stuff if you enjoy yours on the crunchy side.<br />
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<b>1/2 small cabbage, about 1 pound</b><br />
<b>1 carrot</b><br />
<b>1 apple</b><br />
<b>1/4 cup mayonnaise</b><br />
<b>3 tbsp apple juice</b><br />
<b>2 tsp apple cider vinegar</b><br />
<b>1/2 tsp mustard</b><br />
<b>1/4 tsp salt</b><br />
<b>1/4 tsp freshly cracked pepper</b><br />
<b>2 tsp poppy seeds (optional)</b><br />
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Slice the cabbage either in a food processor, with a mandolin or by hand. Place into a large mixing bowl.<br />
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Shred both the carrot and apple and add them to the cabbage.<br />
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Combine the mayonnaise, apple juice, apple cider vinegar, mustard, salt and pepper. Pour this over the cabbage mixture and toss until everything is well combined. Taste and adjust the seasoning as needed. Sprinkle the poppy seeds over the salad, if using. Give everything a final toss.<br />
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Allow the salad to sit at least an hour before serving.Gerlinde in Washingtonhttp://www.blogger.com/profile/13618338767725675893noreply@blogger.com1tag:blogger.com,1999:blog-8832004278585312011.post-75814224376059840712016-03-13T15:03:00.000-07:002016-03-13T15:03:26.899-07:00Hot Cross Buns(1 dozen)<br />
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These hot cross buns are light, fluffy and moist. I love cardamom and that's the dominant spice here, but you could replace that with more cinnamon, if you prefer.<br />
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I like to soak the currants and citrus peel overnight in juice until they plump up. This helps keep these buns nice and moist in case you don't inhale all of them when they first come fresh out of the oven.<br />
<br />
<i>buns</i><br />
<b>3/4 cup currants</b><br />
<b>1/4 cup candied citrus peel, chopped (optional)</b><br />
<b>1/3 cup apple, orange or cranberry juice</b><br />
<b>1 1/3 cup milk</b><br />
<b>1/4 lb unsalted butter, (1 stick)</b><br />
<b>3 tbsp honey</b><br />
<b>about 4 cups bread flour, divided</b><br />
<b>1 pkg active dry yeast (2 1/4 tsp)</b><br />
<b>1 tsp ground cardamom</b><br />
<b>1/2 tsp ground cinnamon</b><br />
<b>3/4 tsp salt</b><br />
<b>1/4 tsp ground dried ginger</b><br />
<b>1/8 tsp ground nutmeg</b><br />
<b>1 large egg at room temperature</b><br />
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The day before you plan on making the buns, combine the currants and chopped citrus peel in a small bowl. Stir in the juice and cover with wrap. Leave overnight until the fruit has plumped up.<br />
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Heat the milk taking care it doesn't come to a boil. Cut up the butter and stir into the hot milk. Add the honey. Stir until most of the butter has melted and the milk has cooled to lukewarm. Set aside.<br />
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Combine <i><b>3 2/3 cups flour</b></i>, yeast, cardamom, salt, cinnamon, ginger and nutmeg in a large bowl until well mixed. Make a well in the center and set aside.<br />
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Whisk the egg into the milk and butter mixture, then pour this into the well of the flour mixture. Drain the currants and citrus peel and add this to the bowl as well.<br />
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Stir the mixture together until you have a soft sticky dough. Add small amounts of flour to this mixture until you have a soft but very tacky dough that you can knead for about 5 minutes. Take care not to add too much flour. Grease your hands, if needed to prevent the dough from sticking too much.<br />
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When the dough looks smooth and elastic, return to the bowl and cover with plastic wrap. Leave on the counter until the dough has doubled in volume; about 1 1/2 hours.<br />
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Punch down the dough and divide into 12 equal pieces. Roll the pieces into balls and place into a lightly buttered 9" x 13" baking dish, 3 balls by 4 balls.<br />
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Cover and allow to rise again until doubled in volume; about 1 hour.<br />
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Preheat oven to 375°F.<br />
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<i>egg wash</i><br />
<b>1 egg yolk</b><br />
<b>1 tbsp milk</b><br />
<br />
Whip together the egg yolk and milk with a fork. Carefully brush the mixture over the tops of the buns.<br />
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<i>flour mixture for crosses</i><br />
<b>3 tbsp flour</b><br />
<b>3 tbsp water</b><br />
<br />
Combine the flour and water. Stir until the mixture is smooth and free of lumps. Place the mixture into a small plastic bag. Snip off the corner, taking care not to cut off too much.<br />
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Pipe crosses on the buns. The flour mixture will spread a bit.<br />
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Bake in the center of the oven for about 25-35 minutes or until the tops have browned and the interior temperature reaches about 195°F.Gerlinde in Washingtonhttp://www.blogger.com/profile/13618338767725675893noreply@blogger.com2tag:blogger.com,1999:blog-8832004278585312011.post-45949360305712135962016-02-28T12:06:00.001-08:002016-02-28T12:27:07.981-08:00Beef Shank Ravioli with Pea Sauce(about 4-5 servings)<br />
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Recently a friend gave me a wonderful cookbook, Odd Bits: How to Cook the Rest of the Animal, by Jennifer McLagan ©2011. It makes for great reading offering up bits of historical and anecdotal details relating to offal, in addition to some really interesting recipes.<br />
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Unfortunately these days it's difficult to find a lot of the items covered in this book. When was the last time you came across lung, spleen, heart or testicles? Heck, just a few years ago it took me nearly a month to get my hands on some kidneys in Dallas. Kidneys for crying out loud!!! I spent days on the phone calling butchers in both Fort Worth and Dallas until I found one who carried them. I haven't really come across interesting "odd bits" since leaving Toronto, where nearly 35 years ago those items were common place in butcher shops in Kensington Market or along Bloor street. I remember a Hungarian restaurant that offered sour lung on its menu and several butchers that sold the spongy looking organ in their shops. I had no idea that along with udders, the USDA doesn't consider lung suitable for human consumption. Perhaps with the renewed interest in head to tail cooking, those items might reappear some day.<br />
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This recipe for beef shank ravioli was inspired by a recipe from Odd Bits, for deconstructed oxtail ravioli with peas. I have seen oxtail at my local butcher, but they don't always have them so I brought home a piece of beef shank instead. I braised the meat until it fell apart in a sauce which was similar to Jennifer McLagan's. Aside from swapping out the meat, I had to make a few more changes because I didn't have all of the ingredients. I didn't start off with a proper mirepoix as I forgot to bring home celery, and I didn't have access to chervil, so I used parsley instead. I also added some fresh marjoram.<br />
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This is a time intensive recipe which I broke down over three days. I prepared the filling the first day and stuffed the ravioli on the second. On the third day I made a delicious pea sauce to go with the flavorful beef shank ravioli.<br />
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<i>filling</i><br />
<b>1 tbsp olive oil</b><br />
<b>salt and freshly cracked black pepper</b><br />
<b>3/4 lb boneless beef shank</b><br />
<b>1 medium yellow onion, finely chopped</b><br />
<b>2 carrots, finely chopped</b><br />
<b>1 1/2 cups dry red wine</b><br />
<b>1 1/2 tsp low sodium organic Better than Bouillon Beef Base</b><br />
<b>4 sprigs parsley</b><br />
<b>2 sprigs marjoram</b><br />
<b>1/2 tsp dried thyme</b><br />
<b>2 cloves garlic, chopped</b><br />
<b>1 bay leaf</b><br />
<b><br /></b>
Heat the oil in a large pot or skillet with a tight fitting lid over medium-high heat. Cut apart the beef shank into four or five pieces and generously season with salt and pepper.<br />
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Fry the meat until both sides have nicely browned; the middle will still be raw. Remove the meat and place onto a plate. Set aside.<br />
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Add the onion and carrots to the pot or skillet. Reduce the heat and stir the vegetable mixture in order to scrape up the browned bits. Cook until the vegetables have softened and begin to caramelize.<br />
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Stir in the wine, Better than Bouillon, parsley, marjoram, thyme, garlic and bay leaf. Return the meat and any juices that have formed on the plate.<br />
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Reduce the heat to low, cover the pot or skillet and braise for about 3 1/2 hours or until the meat is fork tender. Halfway through, turn the meat over and add a small amount of water if the mixture seems too dry.<br />
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Remove the lid and continue to cook until the sauce thickens. You want most of the liquid to have evaporated, yet still have the meat remain nice and moist. Taste and adjust the seasoning with salt and pepper, if needed. Remove from heat.<br />
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Cool, remove the parsley and marjoram sprigs and bay leaf. Shred the meat with a fork. At this point the filling can be wrapped and refrigerated for several days until you are ready to prepare the dough and stuff the ravioli.<br />
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Refrigerate the filling for at least an hour before stuffing the ravioli. This helps firm it up.<br />
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<i>dough</i><br />
<b>2 1/4 cups unbleached flour</b><br />
<b>2-3 large eggs</b><br />
<b>water, as needed</b><br />
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Combine the flour and eggs in a large bowl or a food processor. Add enough water until you have a soft dough. If you are using the food processor, then run the motor until the dough forms into a ball. If you are doing this by hand, then knead it a few times once it all comes together.<br />
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Cover with plastic wrap and set aside for 30-40 minutes.<br />
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<i><br /></i>
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Remove a small piece of dough and roll it out thin into a rectangle on a lightly floured surface. Repeat with another piece of dough about the same size and set aside. (I used a pasta machine and put it through a setting of 5 or 6 (out of 9).) If you are rolling it out by hand, this would roughly equate to about 1/12 or so of an inch. I had some pasta dough left over, so don't worry if you can't get it that thin.<br />
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Place heaping teaspoonfuls of filling about 1/2 an inch apart on one of the pasta sheets. Lightly spritz with water or brush water around the filling. Place the second sheet of dough over the first and gently press down to seal and remove as much air as possible.<br />
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Cut the ravioli apart with a pastry or pizza cutter. Place the finished ravioli on a floured surface and repeat until you have used up all of the dough and filling.<br />
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At this point you can freeze the ravioli by placing them on a parchment paper lined cookie sheet in a single layer, not touching and freezing them for at least 3 hours.<br />
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<i>sauce</i><br />
<b>1/2 stick butter</b><br />
<b>1 clove garlic, chopped</b><br />
<b>1 cup peas</b><br />
<b>1 tbsp parsley, chopped</b><br />
<b>1-2 green onion, sliced</b><br />
<b>1/2 tsp fresh lemon zest</b><br />
<b>2 tsp freshly squeezed lemon juice, or more to taste</b><br />
<b>salt and freshly cracked pepper, to taste</b><br />
<b><br /></b>
Melt the butter over medium heat until it begins to froth and then add the garlic. Stir for about 30 seconds, then add the peas. Lower the heat a touch and cook, stirring for about two minutes.<br />
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Stir in the parsley, green onion, lemon zest and lemon juice. Season with salt and pepper and keep warm.<br />
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Bring a large pot of lightly salted water to a boil. Reduce the heat a bit and drop in the ravioli. Cook for about 4-5 minutes (add 2 minutes if they were frozen).<br />
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Serve immediately with the pea sauce.<br />
<br />Gerlinde in Washingtonhttp://www.blogger.com/profile/13618338767725675893noreply@blogger.com2tag:blogger.com,1999:blog-8832004278585312011.post-1939954463454385672016-02-22T16:30:00.000-08:002016-04-30T18:41:44.404-07:00Oven Roasted Zucchini Salad<div class="separator" style="clear: both; text-align: center;">
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I used to make this as a topping for bruschetta or as a side for grilled chicken. These days I just serve it as a salad. Terrific flavors!<br />
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<b>2 tbsp olive oil</b><br />
<b>2 - 3 cloves garlic, finely chopped</b><br />
<b>1/2 tsp salt free Italian seasoning (marjoram, thyme, rosemary, savory, sage, oregano, basil)</b><br />
<b>3/4 tsp salt</b><br />
<b>3/4 tsp freshly cracked black pepper</b><br />
<b>2 lb zucchini</b><br />
<b>1 large red bell pepper</b><br />
<b>3 green onions, sliced</b><br />
<b>3 tbsp Pecorino Romano cut into very small dice</b><br />
<b>1 tbsp parsley, chopped</b><br />
<b>1 tbsp dried currants</b><br />
<b>pinch red pepper flakes</b><br />
<b>2 tbsp white balsamic vinegar</b><br />
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Preheat oven to 375°F.<br />
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Combine the olive oil, garlic, Italian seasoning, salt and pepper in a large bowl. Set aside.<br />
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Wash and dry the zucchini. Cut into small dice; about 1/2 an inch or slightly smaller. Add to the olive oil mixture and toss until coated.<br />
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Spread evenly over a parchment lined cookie sheet. Bake for about 45 minutes.<br />
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Remove from oven, cool and add to mixing bowl.<br />
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Wash and seed the red bell pepper. Cut into 1/4 inch dice and add to bowl. Add the sliced green onions, Pecorino Romano<b>, </b>parsley, currants and red pepper flakes.<br />
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Drizzle the white balsamic vinegar over everything and toss. Taste and adjust the seasonings with salt, pepper and red pepper flakes as needed. Serve<br />
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Gerlinde in Washingtonhttp://www.blogger.com/profile/13618338767725675893noreply@blogger.com2tag:blogger.com,1999:blog-8832004278585312011.post-23480091688929997562016-02-12T17:03:00.000-08:002016-02-12T17:23:40.325-08:00Spaghetti with Pecorino Romano and Black Pepper; Cacio e Pepe(2 servings)<br />
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When I think about something indulgent for Valentine's Day, chocolate is not the first thing that comes to mind. I think of cheese, a nice sharp, salty cheese with pasta.<br />
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This simple spaghetti dish will transform into something absolutely superb if you use the best possible ingredients available to you. The pepper needs to be freshly cracked, and the Pecorino Romano should be grated right before it's combined, otherwise this dish will fall short of its potential.<br />
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I've given up trying to create a thin cheesy sauce with butter, cream or pasta water for this dish. I usually fail and end up with huge clumps of sticky pasty spaghetti. I suspect at some point I probably become impatient. Simply tossing the drained spaghetti with the grated cheese and black pepper couldn't be easier and the resulting dish is nice looking and clump free.<br />
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<b>6 oz dried spaghetti</b><br />
<b>1 tbsp olive oil</b><br />
<b>1 cup finely grated Pecorino Romano (about 2 oz)</b><br />
<b>3/4 tsp freshly cracked black pepper</b><br />
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<div>
Bring a large pot of lightly salted water to a boil. Stir in the olive oil, then add the pasta and cook until al dente. Check the package for cooking times.<br />
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While the spaghetti is cooking, toss together the Pecorino Romano and cracked pepper until the mixture is evenly combined. Set aside.<br />
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Drain the spaghetti thoroughly, but don't rinse. Lightly toss with tongs or a large fork for about 30 seconds to shake off excess water.<br />
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Place about a quarter of the spaghetti into a serving dish and sprinkle with a quarter cup of the cheese and pepper mixture. Toss. Repeat until everything is well combined.<br />
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Divide between bowls and serve immediately.<br />
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Gerlinde in Washingtonhttp://www.blogger.com/profile/13618338767725675893noreply@blogger.com2tag:blogger.com,1999:blog-8832004278585312011.post-91864951050979468432016-02-07T16:37:00.000-08:002016-04-30T18:53:29.203-07:00Maultaschen<div class="separator" style="clear: both; text-align: center;">
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I've wanted to make Maultaschen for a very long time. They are a southern German type ravioli that are often served in broth or baked in a casserole with onions, cream and cheese. I came across a lot of recipes for these. Some used spinach, leeks or chives, some were meatless, others used beef instead of pork. This recipe came together after several tries and reminds me of the spinach and bratwurst ones I tried in Munich many years ago.<br />
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My method of forming Maultaschen is different. In Germany they often spread a thin layer of filling over a portion of the dough then fold that up. Using a the handle of a wooden spoon pressed down hard, the individual Maultaschen are formed and then cut apart. There are photos illustrating this method on a German blog <a href="http://www.antivegan.de/maultaschen.html" target="_blank">here</a>. I tried that twice and failed both times. My Maultaschen opened up during the cooking, so I just left space between the filling and cut them apart after I enclosed and sealed them with a bit of water.<br />
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This recipe makes about 30 Maultaschen and they freeze really well if you don't plan on serving them all at once.<br />
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<i>dough</i><br />
<b>2 1/4 cups unbleached flour</b><br />
<b>2 large eggs</b><br />
<b>water, as needed</b><br />
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Combine the flour and eggs in a large bowl or a food processor. Add enough water until you have a soft tacky noodle dough. If you are using the food processor, then run the motor until the dough forms into a ball. If you are doing this by hand, then knead it a few times once it all comes together.<br />
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Cover with plastic wrap and set aside for 30-40 minutes.<br />
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<i>filling</i><br />
<b>1 tbsp butter</b><br />
<b>2 cloves garlic, finely chopped</b><br />
<b>1 large onion, finely chopped</b><br />
<b>1/2 cup fresh bread crumbs</b><br />
<b>5 oz package fresh baby spinach, chopped</b><br />
<b>1/3 cup parsley, chopped</b><br />
<b>3/4 lb good quality bratwurst (not precooked), casings removed</b><br />
<b>1 large egg</b><br />
<b>1/4 tsp nutmeg</b><br />
<b>salt and pepper, to taste</b><br />
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Heat the butter over medium heat and when it's ready, add the garlic. Saute for a minute or so then add the onion. Cook until the onions are translucent and lightly browned. Cool.<br />
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In a large bowl combine the fresh breadcrumbs, spinach, parsley, bratwurst, egg, nutmeg, salt, pepper and the cooled onion mixture. Fry up a tablespoon of the filling mixture to check for seasoning and make any adjustments if needed.<br />
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To form the Maultaschen, cut off about 1/6 of a piece of noodle dough and roll that out into a thin rectangle on a lightly floured surface.<br />
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Place heaping tablespoons of filling about 3/4 inch apart in the middle of the dough strip. (I was able to get about 5 Maultaschen with each section I rolled out.) Lightly moisten the edges around the filling with water and then fold the top edge down carefully over the filling followed by folding the bottom edge over the filling (see photos). Cut them apart with a pizza or pastry cutter. If you plan on freezing some of these, then place the formed Maultaschen onto a silicone mat or parchment paper lined cookie sheet, not touching in a single layer. Freeze for several hours before bagging them (for the freezer).<br />
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Continue making the Maultashen until all of the dough and filling have been used up.<br />
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<i>to serve</i><br />
<b>about 1 1/2 cups beef broth for each serving of 3-4 Maultaschen</b><br />
<b>chopped parsley</b><br />
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Heat the beef broth until it simmers lightly. Add the Maultaschen and cook for about 10 minutes (add about 2 minutes if they are frozen).<br />
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To serve, divide among bowls and then garnish with chopped parsley.Gerlinde in Washingtonhttp://www.blogger.com/profile/13618338767725675893noreply@blogger.com2tag:blogger.com,1999:blog-8832004278585312011.post-90819195583691586462016-01-29T14:23:00.000-08:002016-04-30T19:00:50.496-07:00Sesame Rye Crackers<div class="separator" style="clear: both; text-align: center;">
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For the first time in about 14 years I neglected to get my flu shot last fall. I kept meaning to get around to it, and then I simply forgot. Well, I managed to catch the flu with a vengeance and that has kept me in bed for the better part of this month. I'm mostly recovered, but I haven't regained my sense of taste. Everything seems kind of bland at the moment and I don't feel much like cooking.<br />
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These crackers are fairly straightforward to make and by making them at home you know exactly what's in them. Feel free to experiment with different flours or seeds. Add some grated cheese! The possibilities are endless.<br />
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This recipe is enough for about one large cookie sheet worth of crackers. You can easily double this recipe for more.<br />
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<b>1/2 cup dark rye flour<br />1/2 cup whole wheat flour<br />1/2 cup sesame seeds, lightly toasted<br />2 tbsp ground flax seed (optional)<br />1/4 teaspoon salt, or more to taste</b><br />
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<b>1/3 cup water, at room temperature<br />1 egg , yolk and white separated</b></div>
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Preheat the oven to 300°F.</div>
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In a mixing bowl, combine the flours, <b><i>all but two tablespoons</i></b> sesame seeds and salt. Make a well in the middle and set aside.<br />
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Whisk together the egg yolk and water and pour this mixture into the well. Stir the mixture until you get a stiff tacky dough. You might have to add a few teaspoons of water if the mixture doesn't all come together.</div>
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Knead a few times, then divide the dough in half.</div>
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Roll out half of the dough on a lightly floured surface between 1/8 and 1/12th of an inch thick. Sprinkle with small amounts of flour as needed to prevent the thin sheet of dough from sticking. </div>
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Whisk about a tablespoon of water into the egg white and brush some of this over the top of the dough. Sprinkle with one tablespoon of the reserved sesame seeds. Sprinkle with additional salt, if desired.</div>
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Using a pizza or pastry cutter, cut the dough into small squares or diamonds. You can cut out circles if you wish, however you will have to deal with the scraps afterwards.</div>
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Place the crackers onto a parchment or silicone lined baking sheet in a single layer. They can be placed quite close together as they will not expand or rise.</div>
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Repeat with the second half of the cracker dough.<br />
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Bake the crackers for about 20-30 minutes, or until they have browned lightly and are fairly dry and crispy. Turn off the oven and open the door a bit. Leave the crackers inside until the oven has cooled completely.</div>
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Once thoroughly cooled, the crackers can be stored in an airtight container at room temperature for about 8 days, or in a ziplock bag in the freezer indefinitely.<br />
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Gerlinde in Washingtonhttp://www.blogger.com/profile/13618338767725675893noreply@blogger.com3tag:blogger.com,1999:blog-8832004278585312011.post-65351981196120289082016-01-03T13:05:00.001-08:002019-10-21T20:21:44.257-07:00Oyster Stew(4 servings)<br />
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I had intended on serving this New Years Day, but that sort of fell by the wayside as things sometimes do. This delicious oyster stew comes together fairly quickly and can make a wonderful winter meal when served with slices of buttered toast.<br />
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<b>4 tbsp butter</b><br />
<b>1/2 cup shallots, finely chopped</b><br />
<b>1/3 cup celery, finely chopped</b><br />
<b>1-2 cloves garlic, minced</b><br />
<b>1 pint small shucked oysters and their liquor</b><br />
<b>2 tbsp unbleached flour</b><br />
<b>2 cups milk</b><br />
<b>1 cup half and half</b><br />
<b>1/2 tsp crushed fennel seed</b><br />
<b>2 pinches cayenne</b><br />
<b>salt and freshly cracked pepper, to taste</b><br />
<b>fresh chopped parsley for garnish</b><br />
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Melt the butter in a pot over medium heat. Add the shallots, celery and garlic. Cook until the vegetables have softened; about 15-20 minutes. Adjust the heat as needed to prevent the mixture from burning.<br />
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While the shallot and celery mixture is cooking, pass the oyster liquor through a fine strainer to remove any sand. Set aside.<br />
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When the vegetable mixture has softened, sprinkle the flour evenly over the surface and stir. Gradually stir in the reserved oyster liquor, milk and half and half. Carefully heat the mixture until small bubbles appear around the edges. Do not boil.<br />
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Stir in the fennel and cayenne. Taste, and season with salt and pepper as needed.<br />
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Stir in the oysters. They don't need to cook for very long (otherwise they might become tough), just until their edges begin to curl; about 2 minutes or so.<br />
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Remove from heat and serve the stew immediately. Garnish with the fresh chopped parsley. Nice with buttered toast.Gerlinde in Washingtonhttp://www.blogger.com/profile/13618338767725675893noreply@blogger.com3tag:blogger.com,1999:blog-8832004278585312011.post-61481567077507881862015-12-27T16:01:00.003-08:002015-12-27T16:01:43.856-08:00Smoky Sun-Dried Tomato Cheese Spread(about 1 1/2 cups)<br />
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If you have a food processor handy, then this flavorful cheese spread can be prepared in just minutes.<br />
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Happy Holidays!<br />
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<b>8 oz Neufchâtel or cream cheese</b><div>
<b>2 tbsp sour cream</b><div>
<b>2 oz smoked Gouda</b></div>
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<b>1/3 cup sun-dried tomatoes (packed in olive oil), drained</b></div>
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<b>1 clove garlic, roughly chopped</b></div>
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<b>1/4 tsp lemon pepper</b></div>
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<b>1/4 tsp smoked paprika</b></div>
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<b>2 pinches cayenne</b></div>
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<b>salt, to taste</b></div>
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<b>2 green onion, sliced (reserve some for garnish)</b></div>
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Place everything except for the salt and green onion into the bowl of a food processor. Pulse until the mixture is smooth.</div>
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Remove the top and scrape down the sides. Taste and add salt as needed; adjust the seasoning if necessary. Sprinkle the sliced green onion evenly over the top. Replace the top and pulse just until the onion is combined.</div>
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Garnish with the reserved green onion and serve with crackers, bread or vegetable sticks.</div>
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Gerlinde in Washingtonhttp://www.blogger.com/profile/13618338767725675893noreply@blogger.com4tag:blogger.com,1999:blog-8832004278585312011.post-29673670427389871272015-12-20T15:17:00.000-08:002015-12-20T15:18:16.719-08:00Anisplätzchen; German Anise Cookies(about 3 dozen cookies)<br />
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My mother loaned me one of her German Christmas cookbooks for my holiday baking. I couldn't wait to try these anise cookies, although they turned out much flatter (for me) than the ones I remembered from my childhood.<br />
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I'm not entirely certain why my cookies didn't rise as much. It might have been the result of any or a combination of the following. I used baking powder instead of <a href="http://germanfood.about.com/od/germanfoodglossary/g/Ammonium-Carbonate-Hartshorn.htm" target="_blank">ammonium carbonate</a>, my eggs might have been larger than the standard ones used in Germany or it might have been the humidity (I live about a mile from the ocean). If you like biscotti, then you might enjoy these anise cookies. They are unusually flavored, crisp, light cookies that are wonderful dipped into hot tea or coffee.<br />
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<i>adapted from Handbuch für die Weihnachtsbäckerei</i><i> </i><br />
<i>from Kölner Zucker (Pfeifer & Langen) ©1978</i><br />
<b>2 large eggs, at room temperature</b><br />
<b>1 1/3 cup powdered sugar</b><br />
<b>1 tsp ground anise</b><br />
<b>two pinches of baking powder (Hirschhornsalz/ammonium carbonate)</b><br />
<b>1 cup all purpose flour</b><br />
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Prepare the cookie sheets by greasing with butter and then lightly dusting them with flour. Set aside.<br />
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Beat the eggs until they are throthy. Gradually beat in the powdered sugar and continue to beat for about 15 minutes until the eggs are light, thick and creamy.<br />
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Beat in the anise and baking powder and when they are well combined, add the flour and beat for about one minute.<br />
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Drop tablespoons of batter onto the prepared cookie sheets about an inch or more apart; the batter will continue to spread. Leave the cookies in a warm kitchen for about 6-8 hours or overnight. The tops should dry and harden slightly.<br />
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Preheat oven to 325°F.<br />
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Bake the cookies in the middle of the oven for about 8-10 minutes or until they are very lightly browned around the edges.<br />
<br />Gerlinde in Washingtonhttp://www.blogger.com/profile/13618338767725675893noreply@blogger.com3tag:blogger.com,1999:blog-8832004278585312011.post-67523161925767453602015-12-13T13:28:00.002-08:002019-12-15T08:20:44.903-08:00Nattalia's Rum Stollen( 2 loaves)<br />
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This is a recipe my mother passed along to me this year. It produces a delicious and very rich rum stollen, a traditional German Christmas bread.<br />
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I made my own candied orange and lemon peel because the only candied peel I was able to find in Sequim contained high fructose corn syrup. This was manageable because making this stollen took two days (soaking the nuts and raisins).<br />
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The finished loaves were then wrapped in parchment and left in a cool dark place for a week to allow the flavors to fully develop.<br />
<br />
<i>candied orange and lemon peel</i><br />
<b>1 large organic lemon</b><br />
<b>1 small to medium organic navel orange</b><br />
<b>2 cups water</b><br />
<b>1/2 tsp salt</b><br />
<b><br /></b>
<b>2/3 cup sugar</b><br />
<b>1/3 cup water</b><br />
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<b>about 3 tbsp fine granulated sugar</b><br />
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Wash and dry the lemon and orange. Cut off the tops and bottoms of the lemon. Cut off the peel in strips, yellow and white parts. Cut these pieces into small dice.<br />
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Repeat with the orange.<br />
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Place the water and salt into a small saucepan. Stir until the salt has dissolved. Add the lemon and orange peel. Bring up to a gentle simmer over medium heat. Cook for about 3 minutes. Drain.<br />
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Add enough cold water to cover the peel and bring back up to a simmer. Cook 3 minutes and drain the peel again.<br />
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Empty the saucepan and combine the sugar and water. Stir until the sugar has dissolved. Bring the mixture up to a gentle simmer. Add the peel and cook for about 30 minutes or until the peel is tender and translucent.<br />
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Sprinkle a piece of parchment paper with about 1 1/2 tablespoons sugar. Using a slotted spoon, remove the peel from the syrup, shake off the excess liquid and spread over the sugared parchment paper in a single layer. When all of the peel is spread out, sprinkle the remaining sugar over the top. Allow to dry overnight.<br />
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(There was a small amount of citrus flavored syrup leftover which I used in my tea).<br />
<i><br /></i>
<i>rum stollen</i><br />
<b>2 cups raisins</b><br />
<b>about 1 cup dark rum, divided</b><br />
<b>1 cup sliced almonds</b><br />
<b>1/2 tsp almond extract</b><br />
<b>1/2 lb butter, 2 sticks warmed until runny, but not hot</b><br />
<b>4 cups flour, divided</b><br />
<b>3/4 cup lukewarm milk</b><br />
<b>2 tsp dry active yeast</b><br />
<b>3 tbsp sugar</b><br />
<b>1/2 tsp cardamom</b><br />
<b>1 cup candied lemon and orange peel</b><br />
<b>1 tbsp flour</b><br />
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The day before you plan on baking this, place the raisins in a small bowl and sprinkle with half a cup of rum. Cover with plastic wrap and set aside overnight, stirring at least once or twice. <br />
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Place the almonds in another small bowl. Combine about 1/3 of a cup of rum with the almond extract. Pour this mixture over the almonds and cover with plastic wrap. Set aside overnight, stirring at least once or twice.<br />
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The next morning combine the butter with 2 cups of flour. Refrigerate this mixture while you prepare the yeast dough.<br />
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Combine the milk, yeast and sugar. Let sit until the yeast has dissolved.<br />
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Place the remaining 2 cups of flour and cardamom into the bowl of a 9 or 11 cup food processor. Pulse a few times to combine.<br />
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With the motor running pour the milk and yeast mixture down the chute. Turn off the motor when the dough begins to come together.<br />
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Take the top off the food processor. Break up the dough and distribute evenly around the bowl. Remove the flour and butter mixture from the refrigerator and form small walnut sized balls. Place about 5 or 6 of those around the yeast dough. Replace the top and pulse a few times to combine.<br />
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Drop the remaining flour and butter mixture in small pieces down the chute until all of it has been combined with the yeast dough.<br />
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Process until you have a smooth ball of dough, taking care not to let the mixture get too hot. Place into a dish and cover with plastic wrap. Wait until the dough has risen about 2 1/2 times; about 2-3 hrs.<br />
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Drain the raisins and almonds, reserving the leftover rum. Combine the fruit and nuts with 1 cup of the candied lemon and orange peel (reserve the rest for another use).<br />
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Add the flour and toss. Set aside.<br />
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Divide the dough in half. Roll out one piece to about 1/4 inch thickness; about 12 x 14". Cover with half of the fruit and nut mixture. Cover loosely with plastic wrap for about 15 minutes.<br />
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Roll the ends like a jelly roll towards the center. Flatten the dough and then roll up again from the bottom to the top. Gently roll into a rectangle about 6" x 10 ". Fold in half with the top not quite meeting the other side; see photo.<br />
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Place onto a silicone mat or a piece of parchment paper. Cover with a light dry kitchen towel to rise until doubled; up to 4 hours.<br />
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Repeat with the remaining piece of dough.<br />
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Preheat oven to 350F. Set the racks so that the stollen bakes in the upper top portion of the oven; about 2 to 3 notches down.<br />
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Bake the stollen for 50-65 minutes or until done. Remove from oven.<br />
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<i>to finish</i><br />
<b>3 tbsp butter</b><br />
<b>the leftover and reserved rum</b><br />
<b>about 1/2 cup fine granulated sugar</b><br />
<b>about 1/2 cup icing sugar (confectioners)</b><br />
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Quickly prepare the glaze to brush onto the warm stollen. Gently heat the leftover rum with the butter. Brush this mixture onto both sides of each loaf until you have used all of it.<br />
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Roll each warm loaf in granulated sugar; both sides. Then dust each loaf generously with powdered sugar. Allow to cool.<br />
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Wrap the cooled loaves in parchment paper. (My mother was pretty insistent not to use plastic. She told me the loaves shouldn't "sweat". I couldn't help myself. I placed one parchment wrapped loaf into a paper bag and the other into a *plastic bag). Allow the loaves to sit in a cool dark place for at least a week. This gives the flavors a chance to mellow.<br />
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A week later *I preferred the stollen that had been placed in plastic. I thought the stollen wrapped in parchment paper and then placed into a paper bag was a bit on the dry side.<br />
<br />Gerlinde in Washingtonhttp://www.blogger.com/profile/13618338767725675893noreply@blogger.com4tag:blogger.com,1999:blog-8832004278585312011.post-29879759204925534692015-12-06T15:59:00.002-08:002016-01-27T12:21:49.388-08:00Ginger Spice Cookies(about 4 dozen cookies)<br />
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These flavorful ginger cookies are made in a food processor which makes quick work of finely chopping the candied ginger. I made two batches of these this year; one using less sugar. This sweeter version won out by a long shot.<br />
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<div>
<div>
<b>1/4 cup unsulphured molasses</b></div>
<b>1 egg</b><br />
<b>1 3/4 cups unbleached flour</b><br />
<b>1/2 cup brown sugar, *packed</b><br />
<b>1/4 cup granulated sugar</b></div>
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<b>1/3 cup candied ginger pieces</b></div>
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<b>2 tsp baking soda</b></div>
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<b>1 tsp ground ginger</b></div>
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<b>1 tsp cardamom</b></div>
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<b>1 tsp cinnamon</b><br />
<b>1/2 tsp ground cloves</b></div>
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<b>1/2 cup salted butter, (1 stick) at room temperature</b><br />
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Whisk together the molasses and egg. Set aside.</div>
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Place the flour, brown sugar, granulated sugar, candied ginger, baking soda, ginger, cardamom, cinnamon and cloves into the bowl of a food processor (9 cup capacity or larger). Pulse and /or run the motor until the candied ginger is very finely chopped and well mixed into the flour and sugar mixture. * <b><i>This recipe uses the minimum amount of sugar required for the cookies to spread nicely, so make sure to pack the brown sugar when measuring.</i></b><br />
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Remove the top of the food processor. Cut the butter into small pieces and distribute evenly over the flour mixture. Pour the reserved molasses and egg mixture over the butter. Replace the top.<br />
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Pulse, then run the motor until a ball of dough begins to form. Refrigerate the dough for about 30 minutes.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUU4MC0hdYBW_NdXOVpvz9AkxUQOJX86ieeLOP1vTzHKZr7jRqjjpXErYbQ7CUzSkM93y49hosClDmUa6qRI0843QF27bujwFJb43w7PuWk7yRFIUaNgUoxcm1eX8cr17EJx3ImhWn64UK/s1600/ginger-spice-cookies-6.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUU4MC0hdYBW_NdXOVpvz9AkxUQOJX86ieeLOP1vTzHKZr7jRqjjpXErYbQ7CUzSkM93y49hosClDmUa6qRI0843QF27bujwFJb43w7PuWk7yRFIUaNgUoxcm1eX8cr17EJx3ImhWn64UK/s1600/ginger-spice-cookies-6.jpg" /></a></div>
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Preheat oven to 350°F for chewy cookies, OR Preheat oven to 375°F for crisp cookies.</div>
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Scoop out about one and a half teaspoonful of dough and shape into balls. Place about 2 inches apart on a silicone or parchment paper lined cookie sheet. Flatten the cookies with the bottom of a glass dipped in sugar.</div>
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Bake for about 8-9 minutes for slightly chewy cookies (at 350°F), or bake about 10-11 minutes at 375°F for crisp cookies. They will crisp up as they cool.</div>
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Gerlinde in Washingtonhttp://www.blogger.com/profile/13618338767725675893noreply@blogger.com1tag:blogger.com,1999:blog-8832004278585312011.post-85492140910671854192015-11-29T14:08:00.001-08:002015-11-29T14:08:14.597-08:00Buttery Jam Thumbprint Cookies(about 3 dozen cookies)<br />
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This is another shortbread type cookie that's delicate and buttery. I have always loved the simplicity of this recipe. These cookies are made in a food processor, shaped and filled with jam <i>before</i> they hit the oven.<br />
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I stopped using my thumb for making the indentations years ago because they just weren't uniform enough for me. I use the back of a small round measuring spoon instead.<br />
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<div>
<b>2 cups unbleached flour</b></div>
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<b>3/4 cup icing sugar (confectioner's)</b></div>
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<b>1/2 tsp baking powder</b></div>
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<b>1 cup salted butter, (2 sticks)</b></div>
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<b>2 tsp vanilla extract</b></div>
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<b><br /></b></div>
<div>
<b>about 3 - 4 tbsp jam</b></div>
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<b>more icing sugar for dusting</b></div>
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Place the flour, icing sugar and baking powder into the bowl of a food processor. Pulse a few times until well mixed.</div>
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Remove the cover. Cut the butter into pieces and place evenly over the surface of the flour and sugar mixture. Sprinkle the vanilla extract over the butter. Replace the cover and pulse until the dough begins to form a ball.</div>
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Preheat oven to 350°F. Check and make sure the baking rack is positioned in the middle of the oven.</div>
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Using about one tablespoon of dough per cookie, roll into balls. Place these about 1 1/2 to 2 inches apart on a cookie sheet lined with parchment paper or a silicone mat.</div>
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Press the back of a small round 1/2 teaspoon measuring spoon into each cookie to create a nice uniform well. Dip the back of the measuring spoon into flour if it sticks to the dough.</div>
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Place about 1/4 teaspoon of jam into the center of each indentation.</div>
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Bake the cookies for about 15-20 minutes or until the edges are lightly browned and the jam has begun to bubble.</div>
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Remove from oven and dust the warm cookies with icing sugar. Cool completely on the cookie sheet.</div>
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Gerlinde in Washingtonhttp://www.blogger.com/profile/13618338767725675893noreply@blogger.com1tag:blogger.com,1999:blog-8832004278585312011.post-69288157429345570792015-11-08T16:51:00.000-08:002015-11-09T08:36:03.605-08:00My Mother's Heidesand; German Cookies<div class="separator" style="clear: both; text-align: center;">
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<br />
Heidesand is a type of German shortbread made with browned butter. My mother recently made two batches of these delicious cookies, experimenting with the flour. She used unbleached all purpose flour for her first batch. The resulting cookie was how I remembered it from my childhood; a rich buttery shortbread cookie. For her second batch she used only whole wheat pastry flour. This resulted in a very delicate, melt in your mouth type cookie which I loved, however it was quite crumbly, something my mum wasn't happy with. I decided to make this cookie using half all purpose and half whole wheat pastry flour. I love the way these turned out; tender cookies that don't break apart the moment you bite into them.<br />
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My mum's recipe is pretty simple; half a pound butter, half a pound flour, 3 ounces sugar and a bit of baking powder, salt and vanilla extract. She told me these cookies need to be baked in the upper third of the oven and removed as soon as they are firm without allowing their bottoms to brown. I let mine brown because I think they taste better that way. I'll leave the baking time up to you.<br />
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<b>1/2 lb unsalted butter, (2 sticks)</b><br />
<b>1/3 cup, plus 1 tbsp sugar</b><br />
<b>1 tsp vanilla extract</b><br />
<b>1/2 tsp baking powder</b><br />
<b>1/4 tsp salt</b><br />
<b>1 cup* whole wheat pastry flour</b><br />
<b>3/4 cup unbleached all purpose flour</b><br />
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Melt the butter over medium heat. Continue to cook until it begins to brown. You want the butter to be a nice rich brown, but take care not to let it to burn.<br />
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Remove the pot from heat and pour the butter into a glass or ceramic mixing bowl. Set aside a few hours until the butter has solidified.<br />
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Beat the butter until it's fluffy, making sure to scrape up the browned bits that have settled to the bottom of the bowl. Beat in the sugar slowly, followed by the vanilla extract, baking powder and salt.<br />
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Shift together the two flours and stir them into the butter mixture. You will have a very crumbly dough. Shape this into two or three logs, about 1 1/2 - 2 inches in diameter. If the mixture is too crumbly and difficult to shape into logs, then mix in a few drops of water or milk.<br />
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Refrigerate until the logs are firm; about 2 hours.<br />
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Preheat oven to 350°F. (Set the oven rack up one notch from the middle.)<br />
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Slice the cookies a "generous" 1/4 inch thick and place about 3/4 inch apart on a parchment paper or silicone lined cookie sheet.<br />
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Bake in the preheated oven for about 10 minutes or until the cookies look slightly puffed and have not yet begun to brown around the edges. (I bake mine longer (15 minutes) until the edges do look browned.)<br />
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Remove from oven and cool completely on the cookie sheet giving them the chance to firm up a bit.<br />
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<i><b>* A quarter pound of whole wheat pastry flour actually worked out to 3/4 cup, plus 3 tablespoons. I rounded this off to one cup.</b></i>Gerlinde in Washingtonhttp://www.blogger.com/profile/13618338767725675893noreply@blogger.com3tag:blogger.com,1999:blog-8832004278585312011.post-47312563000427105592015-10-24T17:48:00.000-07:002015-10-24T17:48:56.265-07:00Vegan Apple and Asian Pear Crisp<br />
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I've just returned from Canada. I was there for the Canadian Thanksgiving, and made several vegan dishes for that feast. One of these was a huge apple crisp with the apples tossed in a caramel sauce. The kids loved it, although I thought it turned out a tad too sweet. This version contains less sugar and vegan buttery spread (no caramel sauce). I also tossed in some juicy organic Asian pears grown here in Sequim.<br />
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A small 1.5 liter casserole dish (7x7x3) is ideal for this crisp. It has a smaller surface, so the ratio of apples to crisp topping is greater. A good thing for those watching their waistlines. No worries if you don't have this particular dish (turns out it's vintage), use an 8x8x2 inch pan instead.<br />
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<i>apples and pears</i><br />
<b>about 2 lbs of apples and Asian pears combined</b><br />
<b>1 tbsp whole wheat pastry flour</b><br />
<b>1 tbsp brown sugar</b><br />
<b>1/2 tsp cinnamon</b><br />
<b>1 tbsp apple or orange juice</b><br />
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Preheat oven to 375°F.<br />
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Core then, cut the apples and Asian pears into large chunks; about 1 1/2 inches. You don't need to peel them first. Place the fruit into a bowl and sprinkle with the flour, brown sugar, cinnamon and juice. Toss.<br />
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Place the mixture into a small 7x7x3 or 8x8x2 baking dish. Set aside.<br />
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<i>crisp topping</i><br />
<b>1/4 cup regular rolled oats</b><br />
<b>1/4 cup whole wheat pastry flour</b><br />
<b>1/4 cup brown sugar</b><br />
<b>2 tbsp "buttery" vegan spread</b><br />
<b>1/4 tsp cinnamon</b><br />
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Place the rolled oats, whole wheat pastry flour, brown sugar, vegan spread and cinnamon into the bowl of a food processor. Pulse until the mixture is crumbly.<br />
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Sprinkle the crisp topping evenly over the apple and pear mixture.<br />
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Bake for about an hour or until the top has browned nicely and the apple mixture has begun to bubble.<br />
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This crisp is best served warm or at room temperature.Gerlinde in Washingtonhttp://www.blogger.com/profile/13618338767725675893noreply@blogger.com2tag:blogger.com,1999:blog-8832004278585312011.post-19250968091330337892015-10-04T18:54:00.002-07:002015-10-04T18:54:51.274-07:00Baked Pork Sirloin Chops with Mushroom Tarragon Sauce(about 4 servings)<br />
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These pork sirloin chops are braised in the oven in an aromatic onion, mushroom and tarragon sauce. The meat becomes fork tender after spending about two hours in the oven. There's plenty of sauce which might be nice with mashed potatoes or rice.<br />
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<b>2 lbs pork sirloin chops, about 1 inch thick</b><br />
<b>salt and freshly cracked black pepper</b><br />
<b>2 tbsp flour</b><br />
<b>1 tbsp butter</b><br />
<b>1 medium yellow onion, chopped</b><br />
<b>2 cloves garlic, minced</b><br />
<b>1/2 lb mushrooms, sliced</b><br />
<b>1/2 cup dry white wine</b><br />
<b>1/2 cup sodium reduced chicken broth</b><br />
<b>2 tbsp fresh tarragon, chopped</b><br />
<b>2 tbsp heavy cream</b><br />
<b>salt and pepper, to taste</b><br />
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Sprinkle both sides of the pork sirloin chops generously with salt and pepper.<br />
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Place the flour on a plate and press both sides of the chops in the flour. Reserve any flour that is left over.<br />
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Heat the butter in a skillet over medium-high heat and when it begins to bubble, add the chops. Brown both sides (they don't need to be cooked through), then place them onto a plate and set aside.<br />
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Reduce the heat slightly and add the onions and garlic to the pan. Using a wooden spoon, stir up the browned bits from the meat into the onion mixture. Cook until the onions have softened, then add the mushrooms. Cook for about 3 minutes, stirring from time to time.<br />
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Preheat oven to 350°F.<br />
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Sprinkle any remaining flour over the onion and mushroom mixture. Stir, then add the wine, chicken broth and tarragon. Simmer for about 4 minutes. Taste and season with salt and pepper, if needed. Stir in the cream and remove from heat.<br />
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Place half of the onion and mushroom mixture into a 9x13 inch dish (with lid). Spread that evenly over the bottom, then add the chops. Keep the chops in a single layer. Add the remaining onion and mushroom mixture and spread that evenly over the pork.<br />
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Cover and place into the oven. Bake for about 2 hours, or until the meat is tender.Gerlinde in Washingtonhttp://www.blogger.com/profile/13618338767725675893noreply@blogger.com2tag:blogger.com,1999:blog-8832004278585312011.post-57231737036807452992015-09-20T16:30:00.001-07:002021-02-03T06:12:54.211-08:00Goulash Soup; Gulyásleves<div>
(about 8-10 servings)<br />
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Earlier this summer I was gifted some Hungarian paprika from Budapest. I have been saving most of my stash for this goulash soup which I held off making until the local sweet peppers were in season. I used a combination of Carmen and pimiento peppers. The pimiento peppers are one of my favorites. They are sweet, have intensely colored red flesh which is crisp and meaty.<br />
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Traditionally beef shin is used for this soup. I swapped that out for beef sirloin tip because it looked quite good at the market this week.<br />
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I like to prepare this soup over a two day period because it tastes so much better the day after when the flavors have a chance to meld.<br />
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<div>
<b>2 tbsp butter, bacon drippings or lard</b><br />
<b>3 medium yellow onions, finely chopped</b><br />
<b>3-4 cloves garlic, minced</b><br />
<b>1 large carrot, finely chopped </b><br />
<b>2 lbs pimiento, </b><b>Carmen</b><b> or red bell peppers, chopped</b><br />
<b>3 lbs beef sirloin tip cut into 3/4 inch cubes</b><br />
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<b>3 tbsp sweet Hungarian paprika</b></div>
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<b>1 tbsp hot Hungarian paprika or 2 3/4 tsp sweet Hungarian paprika and 1/4 tsp cayenne</b></div>
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<b>1 tbsp caraway seeds, lightly crushed</b></div>
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<div>
<b>3 tbsp gluten free masa harina or all purpose flour (if gluten isn't an issue)</b><br />
<b>1 tsp cumin</b><br />
<b>1 tsp dried thyme</b></div>
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<b>1 tsp salt</b></div>
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<b>1 tsp freshly cracked black pepper</b></div>
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<b>2 bay leaves</b></div>
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<b>1 tbsp red wine vinegar</b></div>
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<b>2 tbsp tomato paste</b></div>
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<b>8 cups sodium reduced beef broth</b></div>
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<b>1 1/2 lbs Yukon gold potatoes, cut into 1/2 inch cubes</b></div>
<div>
<b>chopped fresh parsley, for garnish</b><br />
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Melt the butter in a large pot with a tight fitting lid, over medium heat. Stir in the onions and cook until they are soft and golden in color; about 10-12 minutes.<br />
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Stir in the garlic, carrot and peppers. Cook another 5 minutes, then stir in the beef, sweet and hot paprika, caraway seeds, masa harina or flour, cumin, thyme, salt and pepper.<br />
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Cook until the beef loses its redness.<br />
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Add the bay leaves, vinegar, tomato paste and beef broth. Bring the soup to a gentle simmer. Cover the pot and reduce the heat to low. Cook for about 1 1/2 hours or until the meat is tender.<br />
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Remove from heat and cool in the pot. Refrigerate overnight.<br />
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The next day about 50 minutes before you intend to serve this. Heat up the soup. Stir in the potatoes and cook for about 40 minutes. Taste and adjust the seasoning with salt and pepper, if needed.<br />
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Serve and garnish with chopped parsley.</div>
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Gerlinde in Washingtonhttp://www.blogger.com/profile/13618338767725675893noreply@blogger.com3tag:blogger.com,1999:blog-8832004278585312011.post-46496892172916825552015-09-06T15:22:00.000-07:002015-09-06T15:28:12.739-07:00Make Ahead Wontons<div class="separator" style="clear: both; text-align: center;">
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With the beginning September, the weather has begun to cool in this part of the country. Cooler weather always has me thinking of soup.<br />
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Preparing wontons ahead of time and then freezing them is great for those busy weekday evenings when you crave a hot bowl of soup. All you need is chicken or fish broth, sliced green onions and other greens if you have those handy. Add a few frozen wontons and you are good to go in less than 10 minutes.<br />
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<i>wontons</i><br />
<b>1 lb raw shrimp, cleaned and roughly chopped</b><br />
<b>10-12oz ground pork</b><br />
<b>3 green onions, sliced</b><br />
<b>2-3 tsp low sodium tamari or soy sauce</b><br />
<b>2-3 tsp chili or plain sesame oil</b><br />
<b>2-3 tsp finely minced fresh ginger</b><br />
<b>3/4 tsp salt, or to taste</b><br />
<b>1-2 (12oz) pkgs wonton wrappers, depending on how large you make them.</b><br />
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Bring a small pot of water to a simmer.<br />
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Meanwhile combine the shrimp, pork, green onions, the lesser amounts of tamari or soy sauce, sesame oil, ginger and salt in a large bowl. Place a small amount of filling onto the center of a wonton wrapper. Wet the edges and fold together like a triangle and press to seal the edges.<br />
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Drop the wonton into the simmering water for about 5 minutes. Taste and adjust the seasoning with the tamari or soy sauce, sesame oil. ginger and salt until the filling is to your liking.<br />
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There are several ways you can fold the wonton. I'll illustrate two ways, one using less filling and one with more.<br />
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To make wontons with less filling. Place a small amount (about 1 tsp) onto the center of the wonton. Wet the edges and fold together to form a triangle. Press and seal the edges. Wet the two narrower edges and bring those together. Pinch and place onto a large cookie sheet covered with parchment paper or a silicon mat. This will make it easier to remove the frozen wontons later. Take care the wontons don't touch each other.<br />
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If you prefer more filling and less wrapper, then place a larger amount of filling (start with about 1 1/2 tsp) onto the center of the wrapper. Wet the edges and bring two opposite corners together and pinch together. Then bring the other two corners toward the two that are already pinched together. Wet any loose flaps and pinch those together as well. Place onto a large cookie sheet covered with parchment paper or a silicon mat. This will make it easier to remove the frozen wontons later. Take care the wontons don't touch each other.<br />
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When all of your wontons are finished. Place the cookie sheet(s) into the freezer. They will be frozen in about 3-4 hours. Peel them off the parchment paper or silicon mat and place them into freezer bags to return to the freezer.<br />
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<i>to prepare per serving</i><br />
<b>1 1/2 cups chicken or fish broth</b><br />
<b>1/2 green onion, sliced</b><br />
<b>1/4 cup thinly sliced spinach, watercress or beet greens (optional)</b><br />
<b>a drop or two, chili or plain sesame oil</b><br />
<b>3-5 frozen wontons, depending on size</b><br />
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Heat the broth in a pot with a lid. Add the green onion, spinach, watercress or beet greens if using, and the sesame oil. Simmer for a minute, then drop in the wontons.<br />
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Cover the pot and simmer 5-8 minutes more. Serve.Gerlinde in Washingtonhttp://www.blogger.com/profile/13618338767725675893noreply@blogger.com2tag:blogger.com,1999:blog-8832004278585312011.post-6634554011153346492015-08-23T15:35:00.003-07:002015-09-07T16:20:28.156-07:00Honey Miso Glazed Salmon(4 servings)<br />
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One of the nice things about living in the Pacific Northwest is the availability of fresh wild salmon. It's frequently on sale and I'll often pick up a few pounds to portion and freeze.<br />
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Earlier this summer I came across some wild coho salmon steaks which I defrosted this weekend and marinated in a tasty Asian inspired honey miso dressing. The result is pretty amazing when you consider how easy this dish is to prepare.<br />
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<b>2 tbsp honey</b><br />
<b>2 tbsp red miso </b><br />
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<b>1 tbsp rice vinegar</b><br />
<b>1 tbsp water</b><br />
<b>1 tsp reduced sodium tamari or soy sauce</b><br />
<b>1 tsp sesame chili oil</b></div>
<div>
<b>1/2 tsp grated fresh ginger</b><br />
<b>4 x 6oz salmon steaks, about 1 inch thick</b><br />
<b>1 green onion, sliced, for garnish</b><br />
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The night before you plan on serving this, whisk together the honey, miso, rice vinegar, water, tamari or soy sauce, sesame chili oil and ginger in a small bowl.<br />
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Liberally brush the honey miso mixture onto both sides of the salmon steaks, (reserve about 2 tablespoons for later). Place these onto a plate and cover with plastic wrap, smoothing the wrap across the surface to remove as many air bubbles as possible. Refrigerate overnight or up to one day.<br />
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When you are ready to serve, position the rack in the middle of the oven and turn on the broiler. If you have a Hi/Lo function, set it to Hi.<br />
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Place the steaks onto a foil lined cookie sheet. Brush the tops with the reserved honey miso mixture.<br />
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Broil the steaks for about 8-9 minutes and then watch closely. They will be done when the center of the steaks have just begun to turn opaque; about 10-12 minutes total. Take care not to overcook, otherwise they might be on the dry side.<br />
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Sprinkle with the sliced green onion and serve.<br />
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If you have any left over, it's great cold and flaked over a green salad with a citrusy sesame type dressing.<br />
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Gerlinde in Washingtonhttp://www.blogger.com/profile/13618338767725675893noreply@blogger.com2tag:blogger.com,1999:blog-8832004278585312011.post-78313427220132304522015-08-16T18:49:00.000-07:002015-09-07T16:22:53.660-07:00Broccoli Crunch Salad with Prosciutto and Feta(about 4 servings)<br />
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I haven't set foot in Whole Foods since I left Texas. The closest one is in Seattle, I think. It's all fine. There's a small country market nearby that has great produce, sustainable fish and seafood, a good butcher and an adequate bulk food and spice section. I don't give WF much thought these days, although I was thinking about their Broccoli Crunch Salad the other day. I used to grab a tub or two whenever I was too lazy or busy to make my own.<br />
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This version is less sweet and more savory. It contains prosciutto in place of bacon and I have gotten into the habit of adding feta cheese of late because I love that briny goodness.<br />
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<b>3.5oz mildly smoked lean prosciutto, diced</b><br />
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<b>1/2 small red onion, thinly sliced</b><br />
<b>1/4 cup mayonnaise</b><br />
<b>1/4 cup plain yogurt</b><br />
<b>2 tbsp apple cider vinegar</b><br />
<b>1 tsp honey, or more to taste</b></div>
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<b>6 cups broccoli florets, cut into bite sized pieces </b></div>
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<b>1/3 cup crumbled feta cheese</b><br />
<b>3 tbsp cashews, toasted</b><br />
<b>3 tbsp dried currants</b><br />
<b>salt, if needed</b><br />
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Fry the prosciutto in a non-stick skillet over medium heat until it's browned and crispy. Stir in the red onion slices and cook until they are limp. Remove from heat and set aside.<br />
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Whisk together the mayonnaise, yogurt, apple cider vinegar and honey in a large bowl.<br />
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Add the broccoli, prosciutto and onion mixture, feta, cashews and currants. Toss until everything is evening coated with the dressing. Taste and add a bit of salt if needed.<br />
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Serve. This salad keeps really well, refrigerated.<br />
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Gerlinde in Washingtonhttp://www.blogger.com/profile/13618338767725675893noreply@blogger.com1tag:blogger.com,1999:blog-8832004278585312011.post-66282760327455020222015-08-09T16:48:00.000-07:002015-08-09T17:23:28.117-07:00Sweet and Spicy Pecans<br />
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Recently a friend introduced me to Trader Joe's, Sweet and Spicy Pecans. They were delicious. I had planned on adding those pecans to my salads, but I managed to polish them off within two days by snacking on them instead.<br />
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This week I made several batches of sweet and salty pecans. I tried out various combinations of oils and butter, sugar and honey, cayenne and paprika. The following was my favorite version. Butter, honey, Sucanat, cayenne and a very aromatic sweet Hungarian paprika which my landlord brought back for me from Budapest, a few weeks ago.<br />
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If you are looking for a Trader Joe's copycat recipe, then look elsewhere. These pecans are more subtle. They aren't as sugary nor do they pack quite the same punch in the heat department, but I really like how they turned out. This is a good thing because there isn't any pressure for me to return to Silverdale, just to grab another bag or two.<br />
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<b>2 tbsp. honey</b><br />
<b>2 tbsp. butter</b><br />
<b>2 tbsp Sucanat</b><br />
<b>1 tsp sweet Hungarian paprika</b><br />
<b>1/2 tsp. salt</b><br />
<b>a "generous" 1/4 tsp cayenne</b><br />
<b>1/4 tsp. freshly ground black pepper</b><br />
<b>8-9 oz shelled pecans</b><br />
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Place the honey and butter into a small saucepan over low heat.<br />
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Preheat oven to 275°F.<br />
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While the honey and butter are heating up, combine the Sucanat, paprika, salt, cayenne and black pepper in a small bowl and set aside.<br />
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When the honey and butter mixture is hot and smooth, remove from heat and stir in the pecans.<br />
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Sprinkle the spiced Sucanat mixture over the pecans and toss until they are evenly coated.<br />
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Spread the pecans onto a cookie sheet (lined with parchment paper or a silicone mat) in a single layer. Bake for about 35-45 minutes or until they are evenly toasted.<br />
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Remove from oven and cool on the cookie sheet. Store in a sealed container.Gerlinde in Washingtonhttp://www.blogger.com/profile/13618338767725675893noreply@blogger.com4