5 August 2017

Chokecherry Syrup/Jelly (well, more like chokecherry paste)

3c juice
3T lemon juice
2c sugar

Yielded (2) 8oz jars
             (2) 4oz jars

30 July 2017

Got 3 1/2c chokecherry juice from a 3/4 full ice cream pail of berries.

July 2017

Watermelon Pickles

from the Ball Blue Book

2.5 qts (500g/qt) trimmed rind
1/2gal water
1/2c salt



3 1/2c sugar
1 small lemon
1 1/2 cinnamon sticks
1c vinegar
1/2T allspice
1/2T cloves
1/8tsp mustard seeds

This batch didn't seem as good as the last batch.

Chicken Salad

•  2 tablespoons mayonnaise
•  2 tablespoons plain Greek yogurt
•  1 teaspoon dijon mustard
•  1/4 teaspoon onion powder
•  1/4 teaspoon salt
•  1/4 teaspoon pepper
•  2 tablespoons dried cranberries
•  3 tablespoons chopped pecans
•  1/4 cup diced Granny Smith apple
•  1 can (10 ounce) white chunk chicken breast, broken up into pieces

Asian Scotch Eggs

from Molly on the Range, recipe also here.

Just a couple of things I don't want to forget:
1. If using beef, double the seasoning
2. Skip the ginger in the panko; add it to the flour
3. Half a pound of beef was enough for 8 bantam eggs

Wedding Kuchen

2 tsp active dry yeast (reduce by 25% if using instant)
1 1/2c sugar
3 eggs
1 c cream
1 c sour cream
1 c milk
2 tsp vanilla
1/2c shortening
2 tsp powder
1 tsp soda
9 c flour
pinch salt

Topping: 3 pkg graham crackers, crushed
               4 c cream
               4 c sugar

Mix a small amount of flour with the yeast (active dry, no need if using instant) and dissolve in 1/2c warm water. Stir in remaining ingredient, but only half the flour. Add the remaining flour to make like pie dough. Refrigerate overnight.

Roll to 1/4" thickness. Put in 7" foil pie tin. Pour 2 gravy ladles of topping cream over crust. Sprinkle with crackers and sugar. Bake about 15 minutes at 350*F. Let cool about a minute before removing from tin.

From Dan's grandmother Lenertz.

Cardamom Bread

170g (3/4c) milk
2 eggs
1# flour (a cup of flour generally weighs between 4 and 5.5oz)
3/4 tsp salt
2 tsp active dry yeast (reduce to 1 tsp if using instant)
3oz sugar (scant half cup)
1 tsp freshly ground cardamom (double or triple if using pre-ground)
1/4c butter

Mix dough by hand or machine. Form into 1 large of 2 small round loaves and prove until it doesn't spring back when gently poked (30 minutes to an hour, depending on conditions). Brush with beaten egg and sprinkle with sugar. Bake at 350*F for 25-30 minutes (for small loaves).

I frequently use 60%-75% white flour and 40%-25% whole wheat flour.

Use a Dutch oven for better rise and a thinner crust. My 3qt is just a tad too small for the large loaf--one can see where it hit the lid. 30 minutes or so at 350°F covered, then 15-20 minutes at 325°F uncovered to brown.

Slightly modified version of my grand aunt Delia's recipe.