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OKTOBERFEST SAUERKRAUT

10/25/2019

1 Comment

 
While visiting family in New Orleans, I checked out local cooking shows and really enjoyed watching a jovial and enthusiastic chef named Kevin Belton.  When I returned to New Mexico, I discovered his cooking shows here on PBS. Belton does not bother to give out measurements.  He just starts throwing ingredients together, and soon a dish is plated and ready to serve.  He likes promoting the many food festivals that occur all year long all over Louisiana and recently taught his viewers that Oktoberfest is celebrated throughout his state, thanks to the influx of Germans in past centuries.  They, of course, established beer breweries and started bakeries that to this day continue to supply NOLA’s many stores and restaurants with tasty bread.  Virtually every Louisiana community celebrates Oktoberfest.  Chef Belton recently presented a menu that started with large soft pretzels for dipping into mustard while drinking beer, pork schnitzels, and sauerkraut.  I jotted down the ingredients for this dish but had to guess at measurements based on using one pound of sauerkraut.  Here is my result, but please do use your own judgment about measurements when you “throw together” this traditional German October dish, which you may want to serve with bratwurst and potatoes.  Prosit!

​2 to 4 ounces butter
1/2 pound bacon, diced
black pepper
​In a large pan, melt butter and render bacon in it.
(I prefer thick bacon.)
Season with black pepper.
​1 medium onion,
   sliced very thinly
1 large crisp apple,
   peeled and sliced thinly
1 tablespoon caraway seed
​Sauté onion and apple in the butter and rendered bacon until they soften.  Add caraway seed and stir.
​1 pound sauerkraut,
   rinsed and drained
beer to cover, about 1 can
​Add sauerkraut to the pan and stir to mix all ingredients.
Pour in the beer---just to cover sauerkraut.
Put lid on pan and heat sauerkraut thoroughly.

EnJoy
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Afternoon Snack

10/18/2019

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​Intro — Afternoon Snack
 
While Autumn mornings in northern New Mexico can be quite chilly, Autumn afternoons are pleasantly warm but, blessedly, not hot—a good time for a snack.  Why not crunchy chocolate chip cookies washed down with REAL lemonade?  The crunch in these cookies comes from 1 cup crushed corn flakes.  The refreshing lemonade is made from real lemons.  These recipes are provided by Maggie Elliott of Santa Fe, a frequent visitor to Abiquiu with many friends here.  Maggie believes that sharing recipes makes the world a better place and a more delicious place, especially on an Autumn afternoon.
LEMONADE NECTAR
Every refrigerator should always have fresh lemons on hand.  A few drops of these golden citrus orbs, loaded with Vitamin C and its myriad health benefits, can give a fresh taste to vegetables, fish, salads, dips, beverages, or even to a glass of plain water.  In our always-in-a-hurry society, refreshing good old-fashioned lemonade has been replaced with hard-to-swallow and bitter powdered liquid.  The real thing can be prepared just as quickly as the artificial drink--if one keeps a jar of this easy-to-make lemonade nectar in the refrigerator.  Try this recipe just once, and you will not be tempted ever again to drink the powdered imitation.
​2 cups granulated sugar
1 cup water
rinds of 3 lemons
   cut into thin strips
Create thick simple syrup by boiling sugar, water, and lemon rinds for 5 minutes.
 
Let syrup cool.
​juice of 8 lemons
​Add juice of 8 lemons.  Strain.  Store in covered container in refrigerator until thoroughly chilled.

To make a single serving of lemonade:
​ice
2 tablespoons (or to taste)
   chilled lemonade nectar
cold water
half slice lemon
​Fill a tall glass three-quarters full with ice.
Add 2 tablespoons (or to taste) chilled lemonade nectar.
Fill glass with cold water and stir.
Garnish with a half slice of lemon.
EnJoy
BEST-EVER CHOCOLATE CHIP COOKIES

This recipe was given me by dear friend Maggie Elliott after I tasted her gift of them and declared them the best-ever chocolate chip cookies.  Maggie received this recipe from Marge Mann in Michigan, and now it is time to share it.  Enjoying these cookies reminded me of other versions of America’s favorite cookie.  When I needed a large-quantity recipe for a Girl Scout project, Illinois neighbor Henrietta Hertel generously shared her recipe, which also contained oatmeal, coconut, and nuts.  Henrietta baked these cookies for children, teachers, and staff in the Palatine school system.  Regrettably, I no longer have this nummy and generously sized recipe.  Another fond chocolate chip cookie story that comes to mind is of 1970s co-worker Helen Applebaum, who danced disco every other night and came home so late that—instead of going to bed because she was afraid she might not get up to make it to work on time—she would stay up and bake a batch of chocolate chip cookies which she brought, still warm, to the office for her grateful co-workers.
3-1/2 cups flour
3 teaspoons baking soda
1 teaspoon salt
​In a medium bowl, sift together flour, baking soda, and salt.
Set aside.
1 cup butter
1 cup brown sugar
1 cup white sugar
1 egg
1 tablespoon milk
2 teaspoons vanilla
​In a large bowl, cream butter with sugars.
Incorporate egg, milk, and vanilla.
Blend thoroughly. 
1 cup vegetable oil
​Stir flour mixture into butter mixture alternately with oil.
Blend thoroughly.
1 cup cornflakes, crushed
1 cup quick-cooking oats
1 12-ounce package
   chocolate chips
1 cup pecans, chopped
​Incorporate cereals, chocolate chips, and pecans.
Blend thoroughly.
Drop teaspoonfuls of cookie dough mixture onto ungreased cookie sheets; using fingers, slightly flatten each cookie. Bake in preheated 350°F oven for 13 minutes or until golden (not brown).  Cool on racks.  Yields dozens. 

EnJOY
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