Sugared Cranberries

Bring 200g sugar and 1c water to a boil. Add 2c cranberries (fresh or frozen). Transfer to a bowl; cool to room temp. Weight them to keep them submerged and refrigerate overnight. Set a rack over a baking sheet, with slotted spoon, transfer berries to rack. Let dry 1 hour. Spread 1/2 cup sugar on a plate, roll berries in sugar. Spread out on a baking sheet; let dry an hour. Store uncovered at room temp for up to 2 days.

24 December 2017

Rice Pudding from Scandilicious

300g short grain rice (we used 200g sushi & 100g long grain brown)
600mL  water
2T butter
1/2 tsp salt
1 T sugar, or to taste (we use 3-4 T)
1L milk
1 tsp vanilla

Bring water to a boil. Stir in rinsed rice, butter, and salt. Cook over medium heat for ten minutes or so, til water is absorbed. Stir in milk and sugar, bring back to a boil, stirring constantly. Reduce heat to a simmer and cook about 30 minutes, stirring occasionally. Remove from heat and stir in vanilla.

20 December 2017

Slow Roasted Pit Ham brine (from Founding Farmers)

7 1/2c water (1800g)
4 1/2T kosher salt (Morton's, 65g)
2 1/2T pink (curing) salt (40g)
2T juniper berries (10g)
1/2c brown sugar (100g)
1/4c honey (85g)
2T caraway seeds (15g)
15 cloves garlic (used one head; didn't count the cloves)

Smash and toast juniper berries, dissolve salts in water. Stir in remaining ingredients. Add a 9-10# boneless pork butt and refrigerate for three days.

9 December 2017

Gummy Bears

1-3oz box Jell-O (we used cherry)
1 pkg unflavoured gelatin (7g)
1/4tsp citric acid
1/4c corn syrup, glucose, or tapioca syrup (80g)
1/3c room temp water

Stir together gelatins and citric acid. Add corn syrup and water, and stir gently (to avoid air bubbles, cosmetic only). Let sit for 5 minutes so the gelatin can bloom. Stir gently, then microwave on high for 30 seconds. Stir then heat for 15 seconds, stir, heat 15 sec, stir...for a total heating time of 1 1/2 minutes. Let set for ten minutes. It should clear up a fair amount. Spray molds with oil spray. Pour into molds using a measuring cup with a pouring lip (the eyedroppers that come with the molds don't work well). Let set 30 minutes, then refrigerate for 30 minutes. Remove from molds and set them on their little butts for 48 hours. Lay them on their backs for 24 hours. If they're not chewy enough, leave them out, tossing them around a bit. Store in an air-tight container, tossed with a tiny pinch of cornstarch to keep them from sticking together--if you don't eat them all up first!

18 December 2017

German-Russian Wedding Schnapps, aka Red Eye

330g sugar
1 2/3c boiling water
6 1/2c room temp water
750mL Everclear

Melt sugar til caramelized (to whatever colour you prefer) over medium heat. Carefully pour in boiling water and stir to dissolve sugar. Remove from heat and add room temp water, then alcohol.

Yielded just shy of 3qts.

17 December 2017

Cactus Candy!

Scaled, as we got 2/3c of puree from our 2 fruits (275g)

2/3c (160g) cactus puree (yes, wear gloves!)
2c (460g) unsweetened applesauce
4 tsp pectin  (13g) (we used Sure Jell)
3 1/3c  (660g) sugar

Grease an 8x8 baking dish. Mix 1/3c sugar with the pectin, and stir into puree and applesauce in a saucepan. Bring to a boil. Add remaining sugar and bring to 225*F. Pour into prepared pan and let set for 12+ hours. Cut into squares, roll in sugar, and let set 6+ hours.

Swedish Meatballs

from Jul: Swedish American Holiday Traditions by Patrice Johnson (p122, scaled down).

Mix together and let sit five minutes or so, til it resembles oatmeal:

1/2c bread crumbs
1/2 tsp salt
1/8 tsp pepper
1/2 tsp seasoned salt
3/4 tsp onion powder
1/3c milk
1 medium egg

Mix in 15oz elk/veal/pork meatloaf mix. Form into walnut size balls & bake at 375*F for 10-15 minutes.

These were surprisingly good. A little on the salty side (which I particularly like). We will make them again.

27 November 2017

English Muffin Toasting Bread

Whisk together:

360g flour
1T sugar
1 1/2tsp kosher salt
1/4 tsp soda
1T instant yeast


Mix together and heat to 120-130*F:
8oz milk
2oz water
2T oil

Pour over dry ingredients. Beat on high for a minute. Grease and cornmeal 8x4 pan, scoop batter into pan. Cover and let rise to 1/4" over lip--should take 45 minutes to an hour if temps are correct. Bake in preheated 400*F oven for 20-30 minutes, til golden and 190*F.

If I had read my previous notes (as I had intended), I'da reduced the milk and increased the water right off the bat. And subbed some of the all purpose for bread flour. It's too tender. Nice and holey, though. I think it needs salt, Dan doesn't.