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

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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.

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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.

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Marzipan Carrot Cake

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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.

Homemade Corn Tortillas

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Homemade Corn Tortillas

You’ll never buy store bought again. Homemade corn tortillas are not hard to make or at least they don’t have to be.

Ingredients:

2 cups instant Masa Harina

3/4 teaspoon salt

about 9 oz. hot water

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Purchase a tortilla press either at a Latin Food store or online.

Using a gallon size zip-loc bag, cut the zipper portion off and cut down the sides. The end product is one large piece of heavy plastic. The plastic is used in the press to keep the dough from sticking to the press and also ease of removal of the tortilla.

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In a large bowl whisk together the Masa,and salt until well combined. Pour the hot water into the masa and stir to combine. The dough should not be too dry or too sticky. If too dry add more water, if too sticky add a small amount of masa. Roll the dough into a ball and place back in bowl and cover with plastic wrap.

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Allow the dough to rest and finish absorbing the water within the dough for about 15-20 minutes.

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Divide the dough into 10 equal portions and roll into balls. Place on a tray , lightly covered with plastic wrap.

Heat a flat griddle on high heat.

Using the tortilla press lay the plastic over bottom of press with the other half available to lay over the dough ball. Place a dough ball onto the press. Cover the dough ball with the other half of plastic; press gently. Corn tortillas will be slightly thicker than flour tortillas.

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Carefully pull the plastic from the top of one side of the tortilla. Flip over onto your hand and again finish removing the rest of the plastic.
470Slap the tortilla onto the heated flat griddle and allow to cook there undisturbed for about 45 seconds or until edges begin to curl and tortilla is loosened from griddle. Flip the tortilla and continue to cook on other side until it begins to brown slightly. Flip back on to griddle and cook about 15 seconds more. Wrap the cooked tortillas in a damp kitchen towel. Best if served warm/warmed and the day they are made.

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Low Carb Cabin Cajeta-Cheesecake

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Low Carb Cabin Cajeta-Cheesecake

This is a not too sweet cheesecake. I choose less sweet because of the decadent, gooey Cajeta sauce. More Stevia sweetener could always be added for more sweetness, if desired.

Crust:

1 1/2 cups almond flour/meal

1 teaspoon ground cinnamon

1 Tablespoon Stevia sweetener

4 Tablespoons melted butter

Preheat oven to 350 degrees.

Combine the crust ingredients well and press into the bottom of a 9-10 inch greased spring form pan. Bake for about 12-15 minutes or until golden. Allow to cool completely.

Cajeta Sauce:

2 cups goats milk

2 cups Stevia sweetener

1 vanilla bean, split and seeded

1/2 teaspoon baking soda dissolved in 1 tablespoon water

Combine milk, Stevia, split vanilla pod, scraped of seeds in to a large heavy bottomed pan. Place over medium heat.

Bring to a simmer, stirring constantly until Stevia is dissolved. Remove from heat and remove the vanilla pod; stir in the baking soda dissolved in water. Mixture will bubble up. When the mixture stops bubbling, return to heat; bring to a simmer and cook, stirring often until thick and golden. Once golden, stir  constantly until Cajeta is a deep rich brown and coats the back of a spoon. Set aside.

 

Filling:

1 1/2 lbs. cream cheese , room temperature.

3/4 cup Stevia sweetener

2 Tablespoons soy flour

3 eggs, room temperature

1 egg yolk, room temperature

1/2 cup heavy cream, room temperature

2 teaspoons pure vanilla extract

Preheat oven to 325 degrees.

Combine the cream cheese and Stevia until blended smooth but not over beaten. Blend in the soy flour. Add the eggs one at a time. Pour in the cream and add vanilla extract. Blend until well combined. Evenly pour into prepared cooled crust. Wrap the outside of cheesecake pan with foil . Place foil wrapped cheesecake in a larger roasting pan . Pour hot water half way up the sides of the roasting pan.

Bake for about 1 1/2 hours in a water bath until set 3/4 of the way into the center. Remove from the water bath to cool completely.

Spread the cooled Cajeta sauce over the top.

1/2 cup Cinnamon covered almonds, chopped, optional. Used to sprinkle over top as garnish.

Low Carb Cabin Quiche

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One of my sons asked me to develop some Low Carb recipes. This is one of them with more to come.

Low Carb Cabin Quiche

Make 2 nine-inch deep dish quiches
Preheat oven to 400 degrees.

Low Carb Crust

3 cups Soy Flour

1 cup all-purpose flour

2 teaspoons salt

1 1/3 cups cold shortening

about 8 tablespoons ice cold water

Filling:

1 lb. diced bacon, cooked crisp, removed to paper towel lined plate

8 oz. sliced baby bellas/cremini mushrooms

1 bunch green onions,sliced

1 bell pepper, diced

5 oz. baby spinach

2 cups grated Gruyere cheese

2 cups grated Emmentaler cheese

salt and pepper , to taste

1 tsp. ground nutmeg

16 eggs, room temperature

3 cups heavy cream, room temperature

Crust:

In a large bowl, whisk together the flours and salt. Cut in the cold shortening until pea sized. Add cold water and combine gently until dough comes together. Divide dough in half . Roll out and place each half into the deep dish pie plate or deep fluted tart pans. Set aside.

Filling:

Saute the mushrooms and bell pepper until tender in the remaining bacon fat. Remove to a colander on a plate using a slotted spoon to drain and cool. Add the spinach to the pan and sauté just until wilted and place in colander to drain well and cool. Place the cooled bacon, mushrooms, bell pepper, green onions and wilted spinach in a bowl; toss to combine. In a large bowl, whisk together the eggs, cream, nutmeg and salt and pepper.

Divide the bacon, vegetable mixture between the lined baking dishes; spread evenly on bottom. Divide grated cheeses evenly between the two baking dishes. Carefully pour the egg mixture between the two baking dishes.

Place each quiche on a baking sheet. Lightly tent the baking sheet with foil. Place in oven and bake for 45 minutes. Remove the foil and bake until golden and set. Remove to rack to set at least 10 minutes before serving.

Chocolate Coconut Tarts

maggiesonebuttkitchen

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Chocolate Coconut Tarts

Coconut Crust:

1 cup cream of coconut

2 tablespoon light corn syrup

4 egg whites

2 teaspoons pure vanilla extract

1/2 teaspoon salt

6 cup flaked sweetened coconut

1 cup toasted chopped almonds

Filling:

1/2 cup sugar

6 tablespoons cornstarch

1/2 teaspoon salt

1 tablespoon instant espresso powder

2 cups heavy cream

2 cups half-and-half

6 egg yolks

14 oz. bittersweet chocolate, melted

2 teaspoons pure vanilla extract

Almond Topping:

1/8 cup water

1/4 cup sugar

1 1/2 teaspoons cocoa

1/2 cup almonds

Crust:

Preheat oven to 375 degrees. Cut out squares of parchment paper to fit about (16-18) 4-inch pie tins. Center the parchment paper on each tin and place each lined tin on top of each other and weight down while completing recipe.

In a large bowl whisk together the cream of coconut, corn syrup, egg whites, vanilla, and salt until well combined. Stir coconut…

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