Vinegar Meringue Pie

Yep, Vinegar pie. I found this old recipe and just had to try it out. I could not imagine any pie made with vinegar being any good. I was completely wrong. I would wager that if this was served and no one told of the vinegar everyone would be pleasantly surprised. It’s filling is a spiced custard topped with meringue. I’m not sure that I would ever make it again; at least I can say I gave it a try.

Vinegar Meringue Pie

Filling:

6 egg yolks

1/2 cup flour

1 cup brown sugar

1/8 teaspoon salt

1 teaspoon allspice

1/4 teaspoon mace

1/4 cup apple cider vinegar

2 cups warm water

1/4 cup butter, room temperature

9 inch pre-baked pie crust

 

Meringue:

6 egg whites

1/4 teaspoon salt

1 teaspoon apple cider vinegar

8 teaspoons extra fine granulated sugar

1 1/2 teaspoons cornstarch

In the top of a double boiler, beat the egg yolks, flour, sugar and spices. Whisk in the vinegar and warm water. Cook until mixture thickens. Remove from heat , stir in butter. Set aside to cool slightly.

While filling is cooling slightly , make the meringue.

Preheat oven to 325 degrees.

In a bowl of a mixer fitted with a whisk attachment, beat together egg whites , salt and vinegar. Beat until soft peaks form. Combine the extra fine sugar and cornstarch and begin adding while beating a tablespoon at a time to the egg whites . Beat until stiff peaks are formed.

Place filling into baked crust. Place the meringue on top of filling , making sure to have the meringue completely to the edges.

Bake in oven until meringue is golden brown. Completely cool pie and place in  refrigerator until well chilled.

 

 

 

Chocolate Coconut Almond Macaroons

Chocolate Coconut Almond Macaroons

1 (14 oz. ) can sweetened condensed milk

2 oz. unsweetened chocolate

1/4 teaspoon salt

1 teaspoon pure vanilla extract

4 cups sweetened shredded coconut

3/4 cup chopped roasted salted almonds

3 oz. bittersweet or 70% cacao chocolate, melted

Preheat oven to 350 degrees.

Line sheet pans with parchment paper.

In a double boiler or heat-proof bowl placed over pan of simmering water, place the unsweetened chocolate, salt and sweetened condensed milk in bowl and stir until chocolate is melted and combined with sweetened condensed milk.

Remove from heat and stir in the vanilla and coconut. Stir until well combined.

Using a small ice cream scoop or disher about the size of a heaping teaspoon, scoop out macaroons out onto parchment lined baking sheets one inch apart.

Bake for about 10-12 minutes. Watch that they do not brown on bottom.

Remove from oven and allow to cool on baking sheets.

Once cooled, drizzle heavily with the melted chocolate. Sprinkle with the chopped roasted-salted almonds.

Set aside and allow the chocolate to set up.

 

German Tomato-Cucumber Salad

German Tomato-Cucumber Salad
1 large, peeled English cucumber. Thinly sliced
3 ripe tomatoes, thinly sliced
1 small red onion, thinly sliced
2-3 tablespoons chopped fresh dill
1-2 tablespoons chopped parsley
Place all ingredients in bowl; set aside.

Dressing
1/3 cup sour cream
1 tablespoon white wine vinegar
1/4 teaspoon Dijon mustard
2 Tablespoons whole milk or cream
Salt to taste, about 1/4 teaspoon
Freshly cracked black pepper, to taste
Whisk together all the ingredients until smooth.
Place dressing into bowl with tomato-cucumber mixture. Toss gently.
Place in cover bowl in refrigerator for at least two hours.

Basic Sauerkraut

The crock I used is a European style fermenting crock. There are other methods found on You tube which can be used. I only have experience with the European style crock with water seal lid.

The crock can be found online on Amazon and through this link:

https://www.lehmans.com/p-3058-european-style-fermenting-crocks.aspx

Basic Sauerkraut for 5liter crock

5 lbs shredded cabbage, removed larger outer leaves and set aside.

3 tablespoons sea salt

a mixture equivalent to 2 teaspoons of

dillseed

caraway seed

celery seed

1 tablespoon juniper berries or whole peppercorns

4 oz. buttermilk

Toss the shredded cabbage, salt and seasonings together in a large bowl. Add to the crock. Using very clean hands , a potato masher or sauerkraut stomper, which I recommend: stomp and smash down the cabbage mixture , packing tight in the crock. Leave at least 1/5  head space in crock as the carbon dioxide produced in the fermentation process needs room .

Continue to stomp cabbage mixture until juices are released . Ideally you want enough juices from cabbage to cover the top of the packed mixture.

Make sure mixture is firmly packed.

Once the mixture has produced all the liquid it can, add the buttermilk. Sometimes the cabbage does not create enough juice. In that case make a brine of  salt water the strength of sea water, boil it allow to cool before adding to cabbage mixture.

Place the reserved large cabbage leaves that were removed prior to shredding over the top of the cabbage mixture. Put the weight stone, which in my case came with the crock on top of the whole cabbage leaves. Press down firmly so that the liquid covers the stones at least 1-2 inches. Add cooled brine water to compensate ,if need be.

Place the lid on top of crock and fill basin with water. This creates the air tight seal needed to begin the fermentation process. Set the crock in a cool place out of the way undisturbed for anywhere between 2-6 weeks or longer. Do not open the lid during this time. With the crock I used , you do have to add water to basin as evaporation occurs to maintain airtight seal. The time spent fermenting depends on your taste preference. It’s something you must experiment with.

After the desired fermenting time has elapsed, remove lid.

There may be a whitish scum floating on top. Don’t be concerned. It’s perfecting normal yeast formation. Carefully using a spoon , spoon it out and discard.

You may not get all of the yeast scum, that’s okay. It won’t hurt you.

Remove the weights and large cabbage leaves from the top.

Begin placing you sauerkraut in sterilized jars that seal air tight. Top off each filled jar with the liquid in crock. Make sure the sauerkraut is covered with the liquid and seal jars.

You could seal jars in a water bath and store on shelf. I did not do this however I store mine straight into the refrigerator. It will last up to 6 months in the refrigerator providing its in a air tight container and the juice is over the top of the sauerkraut.

 

Portuguese Sweet Bread

Portuguese Sweet Bread

Makes 2 Round Loaves

1/2 cup sweetened condensed milk

1 cup whole milk, room temperature

1 teaspoon pure vanilla extract

1/2 teaspoon pure lemon extract

grated zest from 2 lemons

6 eggs, room temperature

6 cups bread flour

1 teaspoon salt

1/2 cup butter, melted and cooled to room temperature

2/3 cup granulated sugar

1/4 teaspoon freshly grated nutmeg

6 teaspoons instant yeast  or  7 1/2 teaspoons Active yeast

Glaze

1 egg white beaten with a slash of whole milk

If using instant yeast no need to proof otherwise Active yeast must be proofed.

I used instant yeast.

To proof Active yeast , place yeast in bowl. Heat milk to slightly warm and add to yeast along with the sugar. When yeast has bloomed ready to continue on with recipe.

Place the yeast whether instant or proofed Active into bowl of stand mixer fitted with beater attachment. Add to the bowl with the yeast,  the sugar, sweetened condensed milk. whole milk, vanilla and lemon extracts, lemon zest, and butter. Of course if using Active yeast , the sugar and whole milk are already in the bowl.

Beat this mixture until combined and add eggs one at a time until combined.

Switch out beater attachment for bread hook attachment. With mixer on low speed add the remaining ingredients and beat/knead until smooth. The dough will be slightly sticky.

Place the dough into a greased bowl and allow to rise , covered until doubled in bulk.

Grease two pie tins and set aside.

Once doubled in bulk, punch down dough and divide in half. Shape each half in rounds; add just enough flour to allow you to work with the dough. Place each round in a greased pie tin, cover and allow to rise once more until doubled in bulk.

Once doubled in bulk, lightly brush tops with the egg white/milk mixture.

Place in 325 degree preheated oven . Bake for about 55-60 minutes until done. If thermometer is placed in bottom of bread and reads 200 degrees loaves are finished.

Turn out bread on to a rack to cool, cover with a tea towel as they cool. Once cool, store in airtight container.

Killer Berry Brownies

Killer Berry Brownies

Brownie Batter:

3 oz. unsweetened chocolate

3 oz. semisweet chocolate

1/2 cup butter

3 eggs, beaten

1/2 cup granulated sugar

3/4 cup packed brown sugar

2 tsp. pure vanilla extract

3/4 cup. flour

1 tsp. baking powder

1/4 tsp. salt

1 cup, chopped toasted pecans

1 cup white chocolate chips

Filling:

1 – 8 oz. cream cheese, room temperature

1/4 cup butter, room temperature

1 tsp. pure vanilla extract

1/3 cup granulated sugar

2 eggs, beaten

3/4 cup mixed berry pie filling or any berry filling

Ganache:

16 oz. semisweet chocolate, finely chopped

1 cup heavy cream

3/4 cup granulated sugar

Garnish:

1/4 cup white chocolate, melted

fresh berries

Preheat oven to 350 degrees. Line a 9×13 pan with parchment and grease entire pan.

Batter:

Melt the chocolates with the butter; set aside. In a mixing bowl, combine the eggs, sugars and vanilla; mix well. Stir in the chocolate mixture . In a separate bowl , whisk the flour, baking powder and salt; stir into chocolate mixture. Stir in the nuts and white chocolate chips. Set aside.

Filling:

Cream the butter and cream cheese until smooth. Add vanilla and sugar and blend well. Add the eggs and mix well.

Assembly:

In the prepared pan pour half the brownie batter and smooth out evenly. Top with the fillinf batter and smooth out evenly. Drop by spoonful the berry pie filling all over the top in the filling. Dollop the remaining brownie batter over the top and smooth over top the best you can but don’t over work it. You will see all the layers. It’s just more important that it’s level.

Using a knife swirl it through the batter creating a marbling effect. Bake for about 30-35 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool completely.

Once the brownies are cool, make the ganache. In a small saucepan heat the heavy creamm and sugar to boil. Pour the hot cream mixture over the finely chopped chocolate and stir until smooth. Pour over the top of the cooled brownies and spread out evenly quickly. Quickly place berries in position over the brownies according to the number of brownies you will be cutting. The recipe can make 12 -24, so for example 12-24 berries placed accordingly. Place the melted white chocolate into a piping bag and drizzle over the top of the top. Refrigerate until set . Cut and serve.

 

Marzipan Carrot Cake

Marzipan Carrot Cake

2 cups granulated sugar

1 1/2 cups vegetable oil

4 eggs, room temperature

4 cups shredded carrots

2 cups flour

2 teaspoons baking soda

2 teaspoons baking powder

1 teaspoon salt

1 tablespoon ground cinnamon

1 1/2 teaspoons pure almond extract

3/4 cup toasted coconut

1 -8oz. can crushed pineapple, drained

12 oz. almond paste, 8 oz. for cake, 4 oz for marzipan carrots

Preheat oven to 350 degrees . Grease and line bottoms with parchment 2-9 inch pans; set aside.

Place sugar, almond extract and oil in a bowl and whisk together. Whisk in eggs one at a time until well combined and light in color. In a separate bowl, whisk together the flour, baking powder , baking soda, cinnamon and salt. Stir into egg mixture until just combined.  Stir in the carrots, drained pineapple and coconut into the egg mixture. Divide batter evenly into the prepared pans. Bake for about 30-45 minutes until done or a toothpick inserted into the center of the cakes comes out clean. Remove from the oven and allow to cool 10 minutes before removing cakes from pans. Allow cakes to completely cool.

While cakes are cooling, with 8 oz. of almond paste, roll two disks the diameter of the finished cakes. Keep each disk separated with a silpat , plastic wrap or parchment paper and wrapped in plastic wrap until ready to put together cake.

Cream Cheese Frosting

1 pound cream cheese, room temperature

1/2 pound butter, room temperature

2 pounds powdered sugar

1 1/2 teaspoons pure vanilla extract

1 1/2 teaspoons pure almond extract

Sliced almonds for decoration

In a mixing bowl, combine all ingredients except the almonds and beat until fluffy.

Marzipan Carrots

4 oz. almond paste

orange food coloring

Curly parsley

Combine the food coloring and almond paste and  knead until colored orange.

With disposable plastic  glove pinch of small amounts of almond paste and form into carrot shapes. Set aside on a plate until time to complete cake.

Assembly of the cake

Place first layer onto cardboard cake round or cake plate. Spread a thin layer of frosting on top of cake with a offset spatula. Place a almond paste disk on top . Spread some more frosting on top and place other layer of cake and repeat.

Frost the entire outside of cake. Using the sliced almonds , poke randomly into the side of the cake.

Using a toothpick, gently poke a hole in the top of the marzipan carrots. Clip pieces of parsley to represent carrot tops and poke into holes made on top of carrots. Arrange completed marzipan carrots on top of cake.

Store refrigerated but serve at room temperature.

Ruth’s Rhubarb Cake

Ruth's Rhubarb Cake.

Ruth’s Rhubarb Cake

I was rummaging through some Amish and Mennonite recipes and came across this interesting recipe for rhubarb cake. It’s not only delicious but very quick and simple as well. I’m not a food snob and from time to time will use a cake mix which is what this recipe calls for.

Ruth’s Rhubarb Cake

3 cups 1/4 inch sliced fresh or frozen rhubarb

1-3 ounce box strawberry gelatin

1 cup granulated sugar

1 cup water

1 box yellow cake mix

1-10.5 ounce bag mini marshmallows

Preheat oven to 350 degrees for a metal pan or 325 degrees for a glass baking dish.

Mix rhubarb, sugar, strawberry gelatin, and water in a saucepan. Bring the mixture to a boil and boil 2 minutes. Remove from heat and set aside.

Grease a 9×13 inch baking pan or dish. Cover bottom of prepared dish with the mini marshmallows.

Mix the box of cake mix together as directed on the box. Pour batter over the marshmallows and spread out evenly.

Spoon the rhubarb sauce over the top of the batter.

Bake for 45 minutes.

I suggest you place a baking pan underneath ; it has a tendency to bubble over just a bit.

I serve it with slightly sweetened whipped cream.

Making sauerkraut, week one.

Making homemade sauerkraut. It takes 6-8 weeks to ferment. Mine is currently on week one. It’s talking to me by making bubbling sounds. That’s supposed to be a good thing. It means it’s doing it’s fermenting magic.