29 December 2019

Süßkraut (Sei Unser Gast)

Saute 1 chopped onion in butter. Add 1/4c sugar, 1/4c vinegar, 1c water, salt and pepper. Cook til sugar is dissolved, add 2qts shredded cabbage. Simmer, covered, 10-15 minutes. Uncover and simmer til liquid is gone.

This was ok with the pork roast. It was fabulous, however, with the leftover knöphla/potato/sausage leftovers.


Maple-Glazed Pork Roast (America's Test Kitchen)

2 1/2# boneless blade-end pork loin roast, tied along length (2# cut from whole loin)
3/4tsp salt
1/2tsp pepper
2tsp vegetable oil (GC olive oil)

Glaze:
1/2c maple syrup (Three Rivers Farm)
1/8tsp cinnamon (Penzey's)
pinch ground cloves
pinch cayenne

Preheat oven to 325*F.

Stir together glaze ingredients. Pat roast dry; season with salt & pepper.

Heat oil in 10" ovensafe skillet (nonstick recommended) until just smoking. Brown roast on all sides, starting with fat side, 2-3 minutes per side. Transfer roast to a plate. Pour off fat, reduce heat, and add glaze to skillet. Cook til fragrant (about 30 seconds). Off heat, place roast back in skillet and roll to coat with glaze.

Place skillet on middle rack of 325*F oven and roast to 140*F, spinning roast in glaze 2-3 times (every 15 minutes), 35-45 minutes total (60 min).

Place roast on carving board; let skillet rest 5 minutes to slightly cool glaze. Pour glaze over roast and let rest 15 minutes longer. Remove twine, slice, and serve.



Quite possibly the best glazed pork roast I've ever eaten. The habanero maple syrup from Three Rivers would be incredible, I think.

25 December 2019

No Bake Peanut Butter Cookies (food.com)

2c sugar (400g)
1/4c butter (60g)
1/2c milk (113g)

1c peanut butter (265g, Jif Natural, math)
1tsp vanilla

3c rolled oats (340g, whizzed, measured)

Too dry.

24 December 2019

Chocolate Caramel Candies

2c sugar (400g)
1c brown sugar (100g)
1c sour cream (225g)
1c corn syrup (300g)
1c milk (225g)
3/4c butter (170g, salted)
3oz unsweetened chocolate (2.8oz Lindt 95%)

3/4c roughly chopped pistachios.

This has been the best so far.

I wonder, was it supposed to be an old fudge recipe? From before fudge was called fudge? Here's a chocolate caramel recipe from Farm Journal, December 1899:

"Chocolate caramels made just by this recipe are sure to turn out well. Put into a porcelain-lined or else a bell-metal kettle, two and a half pounds of nice brown sugar, a quarter of a pound of butter, and a cup of sweet cream or milk. Put over the fire and let it come to a boil, then put in a half pound of the finest chocolate, either broken in small pieces or grated. Stir constantly to keep from sticking to the bottom. By the time it is thoroughly melted, scrape the spoon hard around the inside of the kettle, and if the candy appears the least bit granulated, it is done. It needs to cook but two or three minutes after the chocolate is melted. Take from the fire, add a tablespoonful of vanilla extract, and beat with a stout spoon constantly until it is stiff. Pour into flat buttered dishes and mark off into squares."
                                                                                                                                     --Ruth Brown

Mincemeat

Mincemeat (Sylvia)

1# peeled and chopped apples
1# raisins
1 box currants
1# sultanas
1# Demerera sugar
1# cold butter
1tsp nutmeg
1/4tsp cloves
1/2tsp cinnamon

Roughly chop (food processor works great), and mix together with 1/2 pint brandy. Best kept 4-6 weeks before using. Add more brandy if mixture is dry.

Purple Popcorn Balls

400g sugar (2c)
1 6-oz grape juice concentrate
1tsp vinegar
3/4c water
1/2tsp salt
160g corn syrup (1/2c)

Cook to 250*F. Pour syrup over 5qts popped corn and form into balls. Rinse hands with cold water. Makes about 18.

1oz kernels (2T) will pop to about a quart.