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Posts Tagged ‘Sizzling Summer’

Wednesday Special Spotlight

Shines On

The ever-resourceful Sloane Taylor who brings us her latest menu to celebrate Halloween.

Halloween October 31 – Centuries ago ancient Celtics believed that at summer’s end the barrier between our world and the world of spirits thinned, allowing evil to cross over to us. Time passed and people dressed as saints and went door to door which is the origin for tonight’s ghosts and goblins to magically appear at your front door to trick you if you don’t treat them.

Invite friends over and celebrate Halloween with this menu that will tame your creatures who go bump in the night.

MENU
Appetizers
Barbequed
Meatballs
Garlic Dip & Pretzels
Sangria

Main Course
Braised Short Ribs
Mashed Potatoes
Veggie Sauté
Dry Red Wine – Pinot Noir

Appetizers
Barbequed Meatballs

This is an easy appetizer recipe you adjust to suit you. Add more jelly if you prefer a sweeter taste or cut jelly amount and increase barbeque sauce if you want a tangy taste. Plan on 4 – 5 meatballs per person.

1 12 oz. (340g) jar grape jelly
1 – 2 bottles barbeque sauce
50 precooked frozen Italian style meatballs
Toothpicks for serving
Scoop jelly into a medium-sized saucepan set over medium heat. Add 1 bottle barbeque sauce. Stir until jelly melts.

Add meatballs. Stir in more barbeque sauce if needed. You want the meatballs covered but not swimming. Simmer 5 – 10 minutes, stir occasionally.

Serve warm.

Garlic Dip & Pretzel Twists
8 oz. (226g) cream cheese, softened
1 tbsp. (15ml) garlic powder, not salt
Pinch salt
2 tbsp. (30ml) milk, possibly more
Lay cream cheese in a medium-sized mixing bowl. I know this seems too large, but you need the room. Use a wooden spoon to mash the cheese against the sides of the bowl.

Sprinkle on garlic. Stir well. Add salt and stir well. Taste for flavor. Add more garlic if necessary. Don’t add more salt. You’ll get plenty of that flavor from the pretzels.

Drizzle in milk. Stir well. Carefully stir in milk until you reach a consistency soft enough to dip the pretzel without breaking it.

Scoop into a serving bowl, cover with cling wrap, and refrigerate. Remove from fridge a half hour or so before serving. This dip lasts 1 week in the fridge.

Sangria
½ lemon, peel intact and sliced thin
½ orange, peel intact and sliced thin
½ lg. apple, cored and sliced thin
¼ cup (30g) superfine sugar
1 bottle dry red wine, Portuguese or Spanish preferred
¼ cup (60ml) brandy or cognac
1-liter club soda, chilled
Ice

Combine lemon, orange, apple, and sugar in a large pitcher. Stir in wine and brandy. Taste for sweetness. If the punch is still not sweet enough, carefully add another ¼ cup (30g) of sugar.

Refrigerate for several hours to intensify the flavors.

Just before serving gently stir in club soda. Fill wine glasses with ice and pour in Sangria.

Main Course
Braised Short Ribs

2 – 3 lbs. (1 – 1.5kg) beef short ribs, cut into 2 inch (5cm) or so pieces
freshly ground pepper to taste
½ cup (60g) flour
½ tsp. (2.5ml) thyme
2 tbsp. (30ml) lard or solid shortening
2 medium onions, chopped
½ cup (60g) carrot, chopped
1 tbsp. (15ml) garlic, pressed or chopped fine
1 cup (250ml) beef stock
2 small bay leaves
1 tbsp. (30ml) Worcestershire Sauce

Preheat oven to 325° F (160°C).

Pat ribs dry. Grind pepper over meat. Pour flour and thyme into a paper bag. Add 2 – 4 ribs at a time. Shake bag gently to coat meat. Remove ribs and set on a large plate. Continue until all ribs are coated.

Melt lard or shortening in a Dutch oven over medium-high heat until it shimmers. Carefully add ribs and brown them on all sides. Don’t crowd the pan. Best to brown meat in batches so the cooking temperature remains constant. Return ribs to plate. Lower heat to medium.

Add onions and carrots to the same pot. Sauté until onions are soft and transparent. Add garlic. Cook 45 – 60 seconds.

Stir in stock. Bring to a boil over high heat. Scrape in any brown bits clinging to the bottom and sides of the pan.

Reduce heat to medium. Stir in bay leaves and Worcestershire sauce.

Nestle ribs in pan and bring to a boil. Cover and then place in oven. Braise ribs for 1½ hours or until meat shows no resistance when pierced with the tip of a sharp knife.

Arrange ribs on a clean platter and tent with foil to keep them warm.

Strain braising liquid through a fine sieve into a saucepan. Press down hard on vegetables to extract juices. Discard vegetables. Skim off surface fat. Bring to a hard boil. Cook 2 – 3 minutes to intensify flavor.

Pour sauce into a gravy boat and serve alongside ribs.

Mashed Potatoes
Chicken stock, not broth
1 small russet potato per person, peeled and quartered
3 tbsp. (43g) butter
Sour cream, a very large dollop
¼ cup (60ml) milk, at room temperature
Freshly ground pepper to taste
Parsley, snipped or chopped for garnish

Preheat oven to 220° F (100°C).

Pour one-inch (2.5cm) chicken stock into saucepan. Place potatoes in saucepan. Add tap water to cover by at least one inch (2.5cm). Cover the pan and bring to a boil over medium heat. Lower temperature to a strong simmer. Cook approximately 20 – 25 minutes. Potatoes are done when a fork inserts easily into a section.

Drain potatoes. Stir in butter, sour cream, and pepper. Mash well. Drizzle in milk. Mash and continue to add milk until you achieve the consistency you prefer.

Keep the saucepan warm in the oven while you finish preparing dinner.

Veggie Sauté
Leftovers from this easy recipe make a tasty lunch when reheated in a little butter and served with crusty bread and a glass of cold white wine.
8 oz. (250g) baby bella mushrooms
2 tbsp. (30ml) olive oil
1 zucchini, sliced thin
1 red pepper, seeded and ribs removed
1 yellow pepper, seeded and ribs removed
1 small onion, sliced thin
½ tsp. (2.5ml) garlic powder, not salt
Freshly ground black pepper to taste

Clean mushrooms with a paper towel to remove bedding soil. Slice them in half lengthwise if medium size or into thirds if large.

Dribble oil into a medium-sized frying pan set over medium heat. Do not let it smoke.

Add all the vegetables except mushrooms. Turn up heat to medium-high. Sauté about 4 minutes, stirring frequently.

Lower temperature to medium. Stir in mushrooms, garlic powder, and pepper.

Continue to cook 3 minutes or until peppers are at the crispness you prefer.
May you enjoy all the days of your life filled with good friends, laughter, and seated around a well-laden table!


Sloane

Sloane Taylor is an Award-Winning romance author with a passion that consumes her day and night. She is an avid cook and posts new recipes on her blog every Wednesday. The recipes are user friendly, meaning easy.

Learn more about Taylor’s cookbooks, Date Night Dinners, Date Night Dinners Italian Style, Sizzling Summer, and Recipes to Create Holidays Extraordinaire on Amazon.

Read Full Post »

Wednesday Special Spotlight

Shines On

Chief par-excellent Sloane Taylor who brings us her Oktoberfest inspired menu from her vast collection of easy to prepare recipes.

Oktoberfest is the festival to end all festivals and is celebrated around the world but started in Munich, Germany for a royal wedding in 1810. The citizens of Munich were invited to all the festivities held in fields just outside the city gates. And from there the world adopted this grand event. It runs from late September to the 1st Sunday in October. Be sure to include plenty of German music when you celebrate.

MENU
Sauerbraten – Marinated Pot Roast
Boiled Potatoes
Red Cabbage with Apples
Rye Bread
German Red Wine – Spätburgunder which is German for Pinot Noir

Sauerbraten – Marinated Pot Roast
5 black peppercorns
4 whole juniper berries*
1 med. onion, sliced thin
½ cup (120ml) dry red wine
½ cup (120ml) red wine vinegar
2 cups (450ml) cold water
2 small bay leaves
4 lbs. (2kg) boneless beef roast, top or bottom round or rump
3 tbsp. (43g) lard or solid shortening
½ cup onion, chopped fine
½ cup carrots, chopped fine
½ cup celery, chopped fine
2 tbsp. (30ml) flour
½ cup (120ml) beef stock, if needed
½ cup (50g) gingersnap cookie crumbs

Use a mortar and pestle or a baggie and hammer to crush black peppercorns and juniper berries together.

In a medium-sized saucepan combine peppercorn mix, sliced onion, wine, vinegar, water, and bay leaves. Bring marinade to a boil over high heat. Remove pan from stove and let cool to room temperature.

Trim excess fat from roast. Set beef in a deep flat bowl or pot just large enough to hold it comfortably. Pour marinade over the top. Add more wine if marinade is not halfway up the sides of the meat. Turn meat to moisten all sides. Cover pan tightly with foil or cling wrap. Refrigerate for 2 – 3 days. Be sure to turn the meat over at least twice a day.

Preheat oven to 350° F (180°C).

Remove meat from marinade. Pat dry with paper towels. Strain marinade through a fine sieve set over a bowl. Discard spices and onion, but reserve marinade.

Melt lard in a Dutch oven over high heat until it sputters. Add roast and brown well on all sides. Adjust heat so as not to burn the meat. Transfer meat to a platter. Pour off and discard all but 2 tbs. (30ml) of fat. Add onions, carrots, and celery to pot. Cook over moderate heat until they are soft and light brown, 5 – 8 minutes. Sprinkle flour over veggies. Cook, stirring constantly 2 – 3 minutes or until flour begins to color.

Pour in 2 cups (450ml) of reserved marinade and ½ cup (120ml) water. Bring to a boil over high heat. Return meat to pot. Cover tightly. Cook in the oven for 2 hours or until meat shows no resistance when pierced with the tip of a sharp knife. Transfer meat to a heated platter. Cover with foil to keep warm.

Discard veggies. Pour liquid from pot into a measuring cup. Skim off fat. You need 2½ cups (570ml) liquid for the sauce. If you have more, boil briskly to reduce the amount. If you have less, add beef stock. Combine liquid and gingersnaps in a small saucepan. Cook over moderate heat, stirring often, for 10 minutes. The crumbs will dissolve and thicken the sauce. Strain sauce through a fine sieve. Keep warm on very low heat until ready to serve.

To serve, carve meat into ¼ inch (.64cm) slices. Arrange on individual dinner plates or a large platter. In either case moisten the meat with a little sauce. Pass the remaining sauce in a gravy boat.

*Rosemary is a good substitute for juniper berries. Use one fresh sprig.

Boiled Potatoes
1 red potato per person, peeled and quartered
Chicken stock
Tap water
1 lg. bay leaf
Freshly ground pepper to taste
Butter to taste

Add potatoes to a saucepan that holds them comfortably. Pour stock halfway up the potatoes. Top off with water, covering potatoes by an inch (1.25cm) or so. Add bay leaf. Set a lid on top.

You can do up to this point earlier in the day. Leave on the counter or stovetop until you are ready to cook.

Bring pan to a boil over medium heat. Adjust the lid and heat so the water continues a soft/light boil, but does not spill over. Cook 15 – 20 minutes, then test for doneness. A fork will insert easily.

Drain potatoes and discard bay leaf. Sprinkle pepper over potatoes. Add butter. Stir carefully so as not to smash potatoes.

Don’t have bay leaf? Add 1 tablespoon (20ml) or so of dried basil to the pot. When you drain the potatoes most of the leaves will be gone, but the good taste remains.

Red Cabbage with Apples
2 – 2½ lb. (1 – 1.5kg) red cabbage
⅔ cup (150ml) red wine vinegar
2 tbsp. (30ml) sugar
2 medium-sized apples, peeled and cored
2 tbsp. (25g) lard or bacon fat
½ cup (50g) onions, chopped fine
1 whole onion, pierced with 2 whole cloves
1 bay leaf
5 cups (1.2L) boiling water
3 tbsp. (45ml) dry red wine
3 tbsp. (45ml) red currant jelly, optional

Wash cabbage under cool water and then remove tough outer leaves. Cut cabbage into 4 pieces. Remove core. Shred easily by slicing each section into thin strips.

Place cabbage in a large mixing bowl. sprinkle with vinegar and sugar. Toss with a spoon to cover the shreds evenly.

Slice apple into thin wedges. Melt lard or bacon fat in a large pot. Add apples and onions. Cook, stirring frequently, for 5 minutes or until apples are lightly browned.

Add cabbage, onion with cloves, and bay leaf. Stir well while pouring in boiling water. Bring to a boil over high heat. Reduce heat so cabbage does a slow simmer. Cover and cook 1½ – 2 hours, or until cabbage is tender. Check occasionally to be sure cabbage is moist. If it seems dry, add 1 tbsp. (15ml) or so of boiling water. When cabbage is tender there should be almost no liquid in the pan.

To serve remove whole onion and bay leaf. Stir in wine and jelly. This recipe freezes nicely.

May you enjoy all the days of your life filled with good friends, laughter, and seated around a well-laden table!


Sloane

Sloane Taylor is an Award-Winning romance author with a passion that consumes her day and night. She is an avid cook and posts new recipes on her blog every Wednesday. The recipes are user friendly, meaning easy.

Learn more about Taylor’s cookbooks, Date Night Dinners, Date Night Dinners Italian Style, Sizzling Summer, and Recipes to Create Holidays Extraordinaire on Amazon.

Read Full Post »