Horseradish Sauce, German Mustard, and Pineapple Honey Mustard

December 9, 2011 by
I wanted some dips to serve with the pretzel bites at our German dinner party.
I decided on a German mustard and a horseradish cream sauce, and then decided to have a little fun and make a pineapple honey mustard as well.
They were very well recieved, and went really well with the pretzel bites, and also some homemade smoked sausages we made for dinner.
And while they aren’t super spicy, they have a lot of flavor and just the right kind of spice for me.
HORSERADISH CREAM SAUCE
1 cup sour cream
1/4 cup grated fresh horseradish
1 T dijon mustard
1 tsp white wine vinegar
1/2 tsp salt
1/4 tsp black pepper
Whisk everything together in a bowl until well combined and smooth.
Store in the refrigerator for at least 4 hours for flavors to meld.
Keeps in the fridge for 2-3 weeks.
Recipe source: Alton Brown
GERMAN MUSTARD
1/2 cup brown mustard seeds
2 T dry mustard
1/2 cup cold water
1 cup cider vinegar
2 T dried minced onion
3 T brown sugar
2 cloves garlic, minced
3/4 tsp salt
1/4 tsp tarragon
1/4 tsp cinnamon
Combine mustard seeds, dry mustard, and cold water in a bowl.
Cover and let stand 4 hours to overnight.
Combined remaining ingredients in a saucepan and bring to a boil over high heat.
Reduce heat to medium and let boil uncovered for about 10 minutes or until reduced by half.
Pour hot vinegar mixture into the bowl of a food processor.  Add mustard mixture and process for 1 minute or until the mustard seeds are chopped but not pureed.
Pour back into saucepan and cook on low heat until thick, stirring constantly.
Store in an airtight container in the fridge for up to 1 year.
PINEAPPLE HONEY MUSTARD
1/2 cup dry mustard
1 cup honey
1/2 cup white vinegar
2 tsp kosher salt
1 cup pineapple juice
Place everything in a saucepan and bring to a boil over medium high heat.
Reduce heat and simmer until thickened, stirring constantly.
Store in an airtight container in the fridge.
Recipe by My Stained Apron
Filed Under: Appetizers / Dips / Snacks, German, Sauces / Condiments

Pretzel Bites

December 5, 2011 by
I made these for our German Dinner Party a while ago (and a few times since then!) and they were a HUGE hit.
I doubled the recipe but they were gone fast!  When I made them again I still doubled it, and put some in a freezer bag in the freezer.  Hubby and the kids have loved them to pop in the microwave for a snack.  I have had a hard time finding pretzel salt to purchase, but I ordered it online from King Arthur Flour, but they seem to be out of stock…
Maybe you could bribe an employee at the pretzel stand in the mall for a bag if you’re desperate : )
There are other stores online that sell pretzel salt if you can wait to have it shipped.  We have tried using kosher and other types of salt, but it just isn’t the same in my opinion.
If you do double the recipe, a single batch of the baking soda solution will be enough still.
Now, go make these, and watch out when these come out of the oven, I wasn’t prepared for the scurry to gobble them up!  I’ll definitely be serving them this holiday season for gatherings.
 I’ll be sharing recipes for some homemade mustard and a horseradish sauce to serve with them this week, so be sure to check back!
CHEWY PRETZEL BITES
Dough:
2 1/2 cups flour
1/2 tsp salt
1 tsp sugar
2 1/4 tsp instant yeast
1 cup warm water
Topping:
1/2 cup hot water
2 T baking soda
pretzel or coarse salt (optional)
3 T butter, melted
In the bowl of a stand mixer fitted with a dough hook, put the flour, salt, sugar, and yeast.
Mix, then add the water.  mix until well combined.  Add a little flour at a time if needed for dough to come together and pulls together around the hook and away from the sides.
Knead for about 5 minutes.  Dough should be smooth.  You don’t want it overly sticky.
Place dough in a bowl and cover tightly with plastic wrap. (or rest in a zip lock bag).
Let dough rest for 30 to 60 minutes.
Heat oven to 500 degrees.  Line 2 baking sheets with parchment paper or grease them.
Lightly oil a counter top or spray with nonstick spray, then turn dough out onto counter.
Divide dough into 4 pieces.
Roll each piece of dough into a strip about 3/4 of an inch thick.
Let dough rest for a couple of minutes while you mix the topping.
Mix the 1/2 cup hot water with the baking soda in a small bowl, the baking soda won’t completely dissolve, you’ll have to mix it while dipping the dough pieces.
Cut each strip of dough into pieces about 1 1/2 inches long.
Dip each piece into the baking soda mixture and place on the cookie sheets.
Sprinkle with the salt, if using.
Rest for 10 minutes uncovered.
Bake for 7-8 minutes or until golden brown, then bake second tray.
As soon as they come out of the oven, brush generously with the melted butter.
Eat warm, or reheat in oven or microwave on low heat.
Recipe source: Mel’s Kitchen Cafe, originally adapted from King Arthur Flour
Filed Under: Appetizers / Dips / Snacks, Bread, Yeast

Chocolate Chip Shortbread

November 29, 2011 by
Nothing says “I love you” like shortbread.  Don’t believe me?
Just put some of these in a little box and give to someone you love.  Trust me, they’ll agree with me. : )
As I get ready for my annual Christmas Tea, I know I’ll be making a couple different batches of shortbreads.  I love that I can either quickly cut them in bite size squares with a knife (works well to serve them in some cute mini muffin liners as well), or I can use a mini heart cutter if I want as well.
And that way you’ll have some scraps for…. well, you know.
These are melt in your mouth yummy, buttery, and all around perfect!
CHOCOLATE CHIP SHORTBREAD
1 cup unsalted butter, at room temperature
3/4 cup powdered sugar
2 cups flour
1 tsp vanilla extract
1/2 tsp salt
1/2 cup miniature chocolate chips
Combine butter, powdered sugar, flour, vanilla, and salt in a mixing bowl.
Beat with a wooden spoon until combined. (Don’t let it get too creamy.)
Stir in chocolate chips.
Pat dough evenly into an 8 or 9 inch square pan. Bake at 325 degrees for about 20 minutes, or until just beginning to turn golden.
Let cool in pan for 20 minutes, then remove from pan, transfering to a cutting board right side up.
Either cut in small shapes or use a large knife to cut in 1 1/2 inch squares.
Store in an airtight container at room temperature for about 5 days.
Recipe adapted from Martha Stewart
Filed Under: Cookies, Tea time

Ideas for Turkey Leftovers

November 23, 2011 by
It won’t be long now.
You’ll be looking at the leftover turkey and wondering what to do with it.
I thought I’d share some of my favorite recipes using leftover turkey.
While a lot of the recipes originally call for chicken, these all work quite well for turkey as well.
Turkey Pot Pie
Turkey and Dumplings
BBQ Turkey Wraps
BBQ Turkey Enchiladas with Smoked Onion Dip
Filed Under: Chicken / Turkey, Halloween / Fall, Holiday Recipes

Turkey Club with Green Onion Mayonnaise

November 21, 2011 by
 
I don’t know what it is about the word “scallion” that bothers me.  Maybe it’s because we always called them “green onions” my whole life.  It just seems too stuffy of a name. : )
 
I’ve already got my menu made out for the next couple of weeks, making sure to use those leftovers while they’re at their prime.
And while I love how great my Roasted Turkey turns out every time,  cooked poultry, no matter how good the first time, isn’t going to taste better months down the road buried in the freezer.  So I try to plan out how to use the leftovers before they get buried in the freezer for evermore.  What I’m not going to use within a couple of days I do freeze, but I try to use pretty quickly.
 
We loved this sandwich, it doesn’t feel like leftovers at all!  I love green onions and they add a great twist on a club sandwich.
 
TURKEY CLUB with GREEN ONION MAYONNAISE
 
8 slices bacon, cooked crisp
3/4 cup mayonnaise
5 green onions, sliced thin or chopped fine
seasoned salt, to taste
black pepper, to taste
12 slices bread, whole wheat, white, or sourdough
1/2 pound sliced leftover turkey
1 avocado, halved, pitted, peeled, thinly sliced
1 large tomato, sliced
1 cup alfalfa sprouts, optional (I left these out)
8 thin slices Swiss cheese (about 4 oz)
 
Make the green onion mayonnaise.  In a small bowl, mix together the mayonnaise and green onions.
Add the pepper and seasoned salt to your liking.
Toast all the bread.  Lay out 4 slices.
Spread one side of each with the mayo.
Top with turkey and avocado, then spread 4 more slices bread with mayo, lay on top of avocado.
Spread top of the bread with mayo, then top with tomato, bacon, and cheese. (And sprouts if using.)
Spread the last 4 slices of bread with mayo and top sandwiches.
Spear with toothpicks on 2 corners and cut in half.
 
Recipe adapted from Everyday Food
Filed Under: Sandwiches / Wraps Tagged With: , ,

Wilted Lettuce

November 18, 2011 by
 
It has been quite the fall for us.  First my grandmother passed away, then a few weeks later her brother Merle as well. My grandmother lived to 97, Merle to 103.  Pretty amazing, right?
My mom and I were reminiscing and I thought I’d share one of my Grandma’s favorite things with you.  This recipe comes from Dora, my great-grandmother, and all of my great-aunts made it as well.
To say grandma made this often is an understatement.  I think she thought bacon drippings and cream had their own food group. : )  She did live to 97 with pretty minimal health problems, so who am I to say otherwise?  She even requested this for her 97th birthday!  She liked it with a lot of dressing, using some soft rolls to soak up the extra on the plate.   
My grandma always had a large garden, with plenty of red leaf lettuce, her favorite.  When we would go for a visit she would always go cut off a big bowl of lettuce and some green onions, and we’d have this with dinner.  My mom remembers her making a big bowl of it and they would eat it for a few days.

WILTED LETTUCE
1 head red leaf lettuce, chopped
4 green onions, sliced
5-6 slices pepper bacon, chopped
3 T cider vinegar
3/4 cup plus 1 T Heavy cream
salt, to taste
 
Chop and wash lettuce, dry thoroughly.  (This is important to have it really dry so the dressing doesn’t slide off.)
Put in a large bowl, add green onions.
Cook bacon, when crisp remove from pan, saving drippings.
Add bacon to lettuce.
Put vinegar in a 1 cup measure, add cream to make 1 cup.
Add to drippings (you should have 3-4 T of drippings) and bring to a boil.
As soon as it boils, drizzle over salad and toss together.
Sprinkle with a little salt.
Serve with rolls to dip in the dressing, and thick slices tomatoes and sliced cucumbers drizzled with vinegar.
 
 
 
Filed Under: Salad / Dressings Tagged With: ,

Pickled Vegetables

November 16, 2011 by
What is it about the tart taste of pickled foods that I love so much?  It seems the older I get the more I like them!   I made this recipe for our German dinner party we had last month, wanting a nice light appetizer that would also use the amazing vegetables I found at the market.  And while this makes a pretty large batch, I think it would be something fun to give for gifts in little jars or containers and while I’m not sure exactly how long it will keep in the fridge, it should last a pretty long time with all that vinegar.
The vegetables stayed nice and crunchy, and I love the color they got from the red cauliflower.
You could use any combination of vegetables you want as well.  I’ll be putting a big jar out of this at Thanksgiving with some other munchies.
PICKLED VEGETABLES

3 lbs assorted vegetables
I used:
4 carrots
1 orange cauliflower
1 purple cauliflower
1 green bell pepper
2 green zucchini
2 yellow zucchini
Pickling liquid:
8 cups apple cider vinegar
2 1/2 cups sugar
1/3 cup mustard seeds
1/3 cup celery seed
6 garlic cloves
 generous handfull fresh dill
5 T pickling salt
Cut vegetables into small pieces. Some people like them cut smaller, some larger.  Whichever is fine.
Put in jars and set aside.
Place the vinegar, sugar, mustard seeds, and celery seeds in a pot and bring to a boil.  Simmer for a couple minutes or until sugar is dissolved.  Crush garlic and add along with dill and pickling salt.  (If using kosher salt add to liquid before boiling.)
Pour hot liquid over vegetables in jars and put in the refrigerator to cool before adding a lid.
Store in the refrigerator.
NOTE: This is NOT a recipe designed for canning- If you want to can pickled vegetables make sure you use a verified recipe.
Recipe by My Stained Apron
Filed Under: Appetizers / Dips / Snacks, Canning

Curry Dip

November 14, 2011 by
I love having some simple appetizers and dips to serve on holidays.  Since everyone usually gathers in the kitchen anways it’s nice to have a spot with some snacks for everyone to munch on while the meal is getting cooked. (Especially if dinner is late!) : )
 And we really loved this dip, it was especially good after a few hours of chilling.  I really recommend using quality spices, from a spice store where you know they are fresh.
CURRY DIP
1/2 cup mayonnaise
1/2 cup sour cream
2 tsp curry powder
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp ground celery seed (or celery salt)
Mix all ingredients together until well combined.
Chill until ready to serve.  Flavor is best if chilled for at least a couple of hours.
You can even make this a few days ahead of time.
Filed Under: Appetizers / Dips / Snacks

Chocolate Chip Pumpkin Bread

November 13, 2011 by
 
I don’t usually post on weekends, but I just had to get out one last pumpkin recipe. : )
And then, I PROMISE I will not be posting pumpkin recipes for a good while.
This bread is perfect for these blustery days (as pooh says) and while it freezes well, ours didn’t have much of a chance to make it to the freezer.  It’s a little dense but still very moist, and I love the combination of pumpkin and chocolate.  I think next time I’ll try using mini chocolate chips so they’ll be a little more evenly dispersed.  But either way, this one’s a winner!
 
PUMPKIN CHOCOLATE CHIP BREAD
 
2 1/2 cups flour
1 cup whole wheat flour
3 cups sugar
2 tsp baking soda
2 tsp cinnamon
1 tsp nutmeg
1 tsp salt
15 oz (about 1 3/4 cups) pumpkin puree
1 cup oil, canola or vegetable
4 eggs
2/3 cup water
1 cup semi-sweet chocolate chips
 
Mix flours, sugar, baking soda, cinnamon, nutmeg, and salt together in a large bowl.
In another bowl, whisk together pumpkin, oil, eggs, and water until well combined.
Stir wet mix into dry mixture, just until combined.  Stir in chocolate chips.
Divide batter between two greased 9 by 5 loaf pans.
Bake at 350 degrees for about 60 to 70 minutes or until a toothpick inserted in the center comes out clean.
Let cool in pan about 10 minutes, then transfer to a wire rack to cool completely before slicing.
 
Recipe source: Mel’s Kitchen Cafe
Filed Under: Bread, Quick & Muffins, Pumpkin Tagged With: , ,

Pumpkin Truffles

November 10, 2011 by
 
So, yes, yet another pumpkin recipe.  Just one more and then I promise we’ll return to another food group. : )
These are super quick and easy, and I love the idea of serving them with pumpkin fudge and pumpkin sea salt caramels for a little pumpkin sweets buffet this fall.
You could easily make these ahead of time and store in a container in the fridge or freezer.
They are a little softer than regular truffles, but the chocolate exterior gives a nice crunch.
PUMPKIN SPICE TRUFFLES
 
10 oz white chocolate chips
1/4 cup pumpkin puree
1/2 tsp cinnamon
pinch ginger
1/4 tsp nutmeg
1/2 tsp vanilla
1/2 cups dark chocolate chips
 
Melt the white chocolate chips in a double boiler or microwave.
Add everything else except dark chocolate, stir until well combined.
Put mixture in the fridge to cool.
When cool, drop by spoonful’s onto a parchment or silicone lined tray.
Put in the freezer to harden.
Roll with your hands to get a smooth ball.
Melt dark chocolate, and dip bottom half of balls in chocolate.
Then drizzle the top with more chocolate.
Or, dip entire ball in chocolate.
Return mixture to fridge to cool and set chocolate.
 
Recipe adapted from Tasty Kitchen
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Filed Under: Candy / Confections, Pumpkin