Father's Day Weekend 2010

Actually, this lasted from the Saturday before Father's Day until Tuesday after Father's Day. Wow! Just great! And Robin gave me an online course, Bird Biology, from Cornell Lab of Ornithology which will really be fun to do. In the meantime, here are some photos from the weekend! Remember to watch these photos in Full Screen mode. Cheers.

This photo slideshow made with Smilebox

Cinco de Mayo - Barbacoa Beef Cheek Tacos

Cinco de Mayo (5 May) is right around the corner. And what a better way to celebrate than to make some beef cheeks (barbacoa). Here is a recipe that is pretty easy to make, but it takes some time. Enjoy these. Cheers!

Barbacoa Beef Cheek Tacos

The marinade turns into a thick, rich almost mole-like sauce ... delicious!
Serves 6-8

Pickled Onions:
1 Red Onion
1 T Salt
2 T Sugar
1 Beet, cut into ¼
1 bunch Cilantro
⅓ c Water
⅔ c Cider Vinegar

Directions:
Slice the onions very thinly and put them in a microwaveable container. Add the beet, cilantro, salt and sugar. Cover everything with the water/vinegar mix. Microwave for 1 minute, stir, and microwave for another minute. Cool, then refrigerate overnight. The beet will turn it a really pretty hot pink color.

Barbacoa Beef Cheeks:
2½ lbs Beef Cheeks
4 lg Garlic cloves
1 T unsweetened Cocoa powder
1 T Peanut Butter
1 Ancho Chili
1 t instant Espresso
2 T Olive Oil (plus 2 more for cooking)
1 T Honey
2 t Cumin
1 t smoked Sweet Paprika
1 bunch fresh Cilantro
1 t Salt
1 c Beef Stock
3 Limes
1 Avocado
Corn Tortillas
fresh Cilantro

Directions:
Clean and trim the cheeks. Put them in a container that you can marinate them in.
Remove the stem and seeds from the ancho, cut it up into chunks and rehydrate in a little water (You can stick it in a ramekin and microwave for 30 seconds)

Peel and chop the garlic. Put everything from the garlic to the salt in the food processor (including the water from the chili) and blend into a paste. Toss the paste with the cheeks and marinate for several hours or better yet over night.

When it is time to cook, heat the oven to 275ºF, and heat 2 T olive oil in a Dutch oven. Brown the cheeks on both sides. Use the stock to rinse the rest of the marinade into the Dutch oven, then squeeze the juice of 3 limes in.

Bake at 275ºF for 3½ hours - turn the cheeks over once or twice while they cook and if the liquid dries up add a bit more stock.

When the cheeks are fall-apart tender, take the pan out of the oven. Using 2 forks, pull the meat apart in the pan so that it mixes in with all of that fatty juicy goodness.

To serve - heat 2 tortillas. Fill with barbacoa (beef cheeks), a slice of avocado, some of pickled onions and fresh cilantro. Serve and enjoy!!! Join us on Facebook in the group Here's What's Cookin!

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Irish Soda Bread

Nope! I'm not done yet! It is springtime warm outside and my BBQ is saying, "Pulled Pork!". (Is that a gauntlet Mr Joe?) But that will have to wait, and I have been working on that too this morning. But today is St Patrick's Day and here to go with your Corned Beef and Cabbage, Green Wine, Guinness Stout and some good Scotch Whisky, is my rendition of an Irish Soda Bread.

Irish Soda Bread

Author: Bob and Robin Young
Web Page: http://www.rockinrs.com
Degree of Difficulty: Easy
Oven Temperature: 375°F
Servings: 20

Ingredients:
3 c All-Purpose flour
1 c Whole wheat flour
1 t Baking Soda
1 T Baking Powder
4 T Honey, use a light, floral honey. Tupelo is good.
½ t Salt
½ c Butter, room temperature
1 c Butter milk
1 Egg
¼ c Butter, melted
¼ c Buttermilk

Directions:
1.) Pre-heat oven to 375°F. Lightly grease a large baking sheet.
2.) In a large bowl, mix together the flour, honey, baking soda, baking powder, salt and butter. Stir in 1 cup Buttermilk and egg.
3.) Turn the dough out onto a lightly floured surface and knead lightly. Form dough into a round and place on a prepared baking sheet.
4.) In a small bowl, combine the melted butter with ¼ cup of buttermilk; brush the loaf with this mixture. Use a sharp knife and cut an "X" into the top of the loaf.
5.) Bake in a pre heated oven for 40 - 50 minutes or until a tooth pick inserted into the loaf comes out clean (190°F). You can continue to brush the loaf with the butter mixture while it bakes.

Preparation Time: 15 minutes
Cooking Time: 50 minutes
Total Time: 1 hour and 5 minutes

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Do enjoy the day!!

Fasnacht

Fasnacht

Makes 50 Fasnacht

Ingredients:
¼ cup warm water
1 pkg. yeast
2 tbsp. sugar
2½ cups lukewarm milk
4½ cups flour
4 eggs, beaten
½ cup lard, melted
1 cup sugar
dash of salt
5 ½ cups flour

Directions:
1). Dissolve yeast in warm water.
2). Mix next three ingredients together, then add to yeast mixture. Set in warm place and let rise overnight.
3). In the morning add next four ingredients. Add last batch of flour slowly; it may not all be needed. Dough should be sticky but able to be handled.
4). Let rise until doubled, approximately 2 hours.
5). Roll out and cut with biscuit or doughnut cutter, with or without a center hole. Let rise 1 hour.
6). Deep fry in hot oil at 375 degrees for several minutes, turning until brown on both sides.

Among the PA Germans, Shrove Tuesday (day before Ash Wedsnesday) is known as Fassnacht Day (night before the fast). In a symbolic effort to rid their homes of leavening agents and to feast before Lent, many PA Germans cooks spend part of their day making Fassnachts. The cakes are made of yeast dough, and tradition requires that they be shaped in squares or rectangles, with slits cut in them.

Shrove Tuesday is the day before Lent begins.
.

Valentine's Dinner 2010

We had a great Valentine's Day Dinner at Sweetwater's Tropic Zone here in Boise. Robin, Marnie and Mac, Sophia, Chris and Maddy and I all had a great time. Enjoy the slides! Cheers!

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Daily Erotica

No, this is not a XXX posting!! On 06 February, there was a book signing for "Daily Erotica - 366 Poems of Passion" at the Seasons Bistro in Eagle, Idaho. The food was great; The wine was great; The company was great! What else can one ask for? Here are some photos of the party! Happy Valentines Day coming up!!!

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Cheers! And don't forget the chocolate!!
.
.

We Soak In The Light of a Great Season

There are two new BSU T-Shirts available. Need I say More??





Nope! Heads up Virginia Tech!

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Hogmanay - New Years Eve in Scotland

Hogmanay - New Years Eve in Scotland
By Elaine Lemm, About.com Guide

What is Hogmanay?
Hogmanay is a Scottish celebration, it is the celebration of New Years Eve and can last for days. No-one celebrates the eve quite like the Scots. It is believed the Scots inherited the celebration of Hogmanay from the Vikings and their celebration of the shortest day but many believe that as Christmas was virtually banned and not celebrated in Scotland from the end of the 17th century until the 1950’s, New Years Eve was a good excuse for some revelry and the excuse to drink whisky and eat good food. Hogmanay involves parties and festivals across Scotland with the largest and most famous public party in Edinburgh.

Hogmanay Customs:
As midnight strikes the strains of Auld Lang Syne, Robert Burn's version of this traditional Scottish air, can be heard everywhere, followed by a toast to health, wealth and happiness for the coming year and the custom of First Footing.

First Footing:
First-Footing – the visiting of friends and family immediately after midnight sees the Scots rushing from house to house to welcome in the New Year. The First-Foot in the house traditionally is a dark, handsome male carrying a piece of coal, whisky, Scottish shortbread and black bun - a rich dark fruitcake encased in pastry. The visitor in return is given a small glass of whisky.

Customs in the Rest of the UK:
Many of the Scottish customs have infiltrated into the rest of Britain. Though First Footing is less common south of the Scottish border, the singing and toasting - sometimes followed by fireworks - can be heard throughout the British Isles.

The Foods of Hogmanay and New Years Eve:
Food at Hogmanay must include the traditional foods of Scotland.

Shortbread is always eaten at Hogmanay and sometimes served with cheese.

All the First Footing on a cold night means food must be warm and comforting a casserole or a hearty Venison Pie with a side dish of Rumbledethumps and of course Haggis will most certainly make an appearance.

And to Drink....?:
It has to be Whisky in Scotland. Scotch Whisky is world renowned and what better time to drink it than Hogmanay. Nobody knows exactly when the art of distilling was first practised in Scotland but it is believed it was the Ancient Celts who first practiced the art. Uisge Beatha - the water of life - as the Celts call it evolved into Scotch, a drink made only in Scotland, but enjoyed around the world.

The Words to Auld Lang Syne:

Should auld acquaintance be forgot,
And never brought to mind?
Should auld acquaintance be forgot,
And auld lang syne!
Chorus:
For auld lang syne, my jo,
For auld lang syne,
We'll tak a cup o' kindness yet
For auld lang syne.

The Translation
Should old acquaintances be forgotten
And never be remembered?
Should old acquaintances be forgotten
and days long ago.
Chorus:
For days long ago, my dear,
For days long ago
We'll drink a cup of kindness yet
For days long ago!

A hearty casserole is ideal for the main course - lamb stew topped with a crust of best Scottish black pudding is perfect food to warm diners up. To line the stomachs further, a dish of Rumbledethumps, made from wholesome potatoes, turnips (called 'swede' south of the Scottish border) and kale is delicious and comforting.

Pudding must be over-the-top as we Scots have such a sweet tooth, so a steamed pudding served with hot butterscotch sauce will end your Hogmanay dinner with panache.

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Lamb Stew with Stornoway Black Pudding crust

By Sue Lawrence

Description:
Stornoway is my favourite black pudding, with its rich yet non-greasy flavour and good crumbly texture.

Ingredients:
2 tbsp olive oil, plus extra for brushing
25g/1oz butter
800g/1lb 12oz lamb shoulder, chopped into bite-sized pieces
1 heaped tbsp flour, seasoned with salt and freshly ground black pepper
1 onion, chopped
2 leeks, finely sliced
2 garlic cloves, chopped
2 bushy sprigs fresh rosemary
150ml/5fl oz red wine
150ml/5fl oz lamb stock
200g/7oz Stornoway black pudding, skin removed, thinly sliced (chill well before slicing)

Method:
1. Preheat the oven to 160C/325F/Gas 3.
2. Heat one tablespoon of olive oil with the butter in an ovenproof casserole until hot.
3. Place the lamb into a large bowl, sprinkle over the seasoned flour and mix well. Tip half of the lamb pieces into the casserole and cook, stirring frequently, until browned all over. Remove with a slotted spoon to a plate and repeat with the remaining meat, then remove the second batch of meat to a plate.
4. Add another tablespoon of oil to the casserole and gently fry the onion, leeks and garlic until softened.
5. Return the meat to the casserole along with the rosemary, wine and stock. Bring to the boil, then cover with a lid and transfer to the oven. Cook for about an hour, stirring once halfway through the cooking time.
6. Remove the casserole from the oven and discard the rosemary sprigs. Increase the oven temperature to 190C/375F/Gas 5.
7. Place the black pudding slices on top of the stew, overlapping slightly. Brush the slices with a little olive oil, then return to the oven and cook, uncovered, for about 30 minutes, or until the stew is bubbling and the topping is crisp.
8. Serve at once with Rumbledethumps and a green vegetable.

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Seven-cup Pudding with Butterscotch Sauce

Serves 6
Preparation time less than 30 mins
Cooking time over 2 hours

By Sue Lawrence

Description:
Non-Scots might eat this with some custard or cream, but I would inundate it with custard, cream - and (don't forget that sweet tooth of ours!) a scoop of best-quality ice-cream.

Ingredients:
For the pudding (use a regular 300ml/10fl oz coffee mug for the measurements)
1 mug raisins
1 mug sultanas
1 mug self-raising flour
1 mug shredded suet
1 mug fresh breadcrumbs
1 mug light muscovado sugar
1 level tsp ground cinnamon
1 heaped tsp ground mixed spice
1 mug whole milk
1 medium free-range egg, beaten
butter, for greasing
For the butterscotch sauce
75g/2¾oz light muscovado sugar
50g/2oz butter
150ml/5fl oz double cream
few drops vanilla extract
crème fraîche, to serve

Method:
1. For the pudding, place the first six mugfuls of ingredients into a bowl with the spices and mix well.
2. Add the milk and beaten egg and mix well.
3. Grease a 1 litre/1¾ pint pudding basin with butter, then pour the pudding mixture into the basin.
4. Cover with baking paper or foil, then place into a steamer set over a pan of simmering water and cook for about 2½ hours, or until cooked through.
5. For the butterscotch sauce, place all the sauce ingredients (not the crème fraîche) into a pan and heat gently until the sugar dissolves. Bring to the boil and boil for three minutes, stirring frequently, until thickened and smooth.
6. To serve, turn the pudding out onto a serving plate and serve with the butterscotch sauce and crème fraîche.

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So there you have a different custom. My Mom would be proud! I'll tip a glass for you, Pop! Cheers! (There's a hot link for some information at the title.)

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27 Dec 2009 Our Open House

It was really great to have so many people over to our house recently for an Open House. So, what did we have?

Deviled Eggs

Veggie Tray with Green Garlic Dip

Meat Balls in Sweet and Sour Sauce

Idaho Deviled Blue Crab

“Flying Grandma” Punch

Skewered Tomato and Basil and Mozzarella

Fresh Made Lox with Cream Cheese

Pesto Stuffed Mushrooms

Artichokes Hearts Stuffed with Brie and Spinach

Sage Bread Sticks

Olive Tray

Homemade Chicken Liver Pâté

White Bean Dip

Fresh Baked Cookies

And the wines?

1979 Robin's Best Red Cabernet Sauvignon Alexander Valley

1979 Robin's Best Red Petit Syrah

1978 Chalone Vineyard Estate Bottled Pinot Blanc

1978 Chalone Vineyard Estate Bottled Chardonnay

1971 Chateau Trotanoy Pomerol

1970 Chateau Clerc Milon Grand Cru Baron Philippe de Rothschild

None of this would have been possible without the help of Our Wine Cellar, Susan, to help straighten the house up, Marnie and Mac for their countless hours of helping to prep the food and run errands, Chris for making the punch (Did he try any?) and Mattie for keeping Chris “in line”. Many thanks to all of you. And Thanks too, to everyone who came. We certainly did enjoy your company! Be sure to look at the photos! Some photos are new .... some photos are old! Cheers! And Happy 2010! And yes, some of the recipes are available if you would like a copy. Just email me.

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Try A "Flying Grandma" Punch This New Years!

At our Open House tonight, close to 30 people were there, we had a Flying Grandma Punch among other things. This is really, really good!

Flying Grandma

Recipe from Mr. Boston Holiday Cocktails

Makes 10 to 12 drinks

• 18 ounces citrus vodka [ or 8 oz Idaho Huckleberry vodka and 10 oz Bombay Gin - Queen Victoria]

• 6 ounces Grand Marnier

• 9 ounces fresh grapefruit juice

• 60 mint leaves (about 10 sprigs)

• Ice mold or large block of ice (made decorative with grapefruit rind and mint leaves -in sparkling water)

• One 750 ml bottle Moscato d’Asti, chilled

• Grapefruit twists, for garnish

Combine the vodka, Grand Marnier, grapefruit juice and mint in a large pitcher. Refrigerate for at least 30 minutes.

Strain through a fine-mesh sieve into a punch bowl. Add the ice and Moscato D’Asti and stir thoroughly.

Ladle into chilled Champagne coupes, garnish each drink with a grapefruit twist and serve.

This is one awesome punch! Try it. Cheers!

Christmas In Boise, 2009

"The Day" has come and essentially gone. Long day. Awesome time. Good dinner. What else can I say. Oh yes, Thank-You to all who made this day so great: Robin, Marnie, Mac, Chris, Mattie and Buddy and Gus. Here are your photos!

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Happy Thanksgiving From Our House To Yours!

Yes, it was a wonderful day starting at 10:00am when Chris - our Grandson - arrived to start making bread. He made the "Dilly Bread"; Sophia made the "Green Bean Casserole", Jerri, of "Jerri's Old Fashioned Pie Shop and Bakery" made the awesomely , sinful "Chocolate Truffle Pie"; Le Cafe de Paris surprised us yesterday with an "Apple Torte"; Robin and Marnie had the table all set and the dining room beautiful and Mac was here for moral support. Not much for me to do but sit back and enjoy the day ...... and I did. We hope that everyone who reads this had a great day and I will think about you at "Black Friday". I will be checking my eyelids for holes! Cheers and Happy Holidays!

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Thanksgiving In Boise

Several people have asked what we are making for Thanksgiving Dinner. Folks from Idaho, Michigan, California and South Africa. And no, that is not our house. It is one across the street from us and this is about the first year that they have gone so "all out". I just thought it would be nice to have it here to "introduce" the Holiday Season! It certainly does light up the neighborhood. Here is our Thanksgiving menu (The pie was just delivered and it says "Keep Refrigerated", so I guess I can not sample it. You know, The Queens Taster?) Enjoy - we will!

Wine Opener:

Ogni Giorno Lambrusco Amabile

Dinner Wine:

2005 Westerland Gewurztraminer (South African)

Spatchcocked 70 Minute Turkey
(Recipe found on the Boise Foodie Blog)
with
Madeira Turkey Gravy


Brussels Sprouts in Balsamic Reduction

Dried Corn

Dilly Casserole Bread

Dessert Wine:

2006 Bitner Vineyards Reserve Red Dessert Wine

Chocolate Truffle Pie
(Jerri's Old Fashioned Pie Shop and Bakery - Listed on this blog)

We do hope that everyone who celebrates Thanksgiving, has a wonderful holiday. Cheers!

Game Day Draws Near

Ahhh! Yes! The day draws near. In about 24 1/2 hours, the University of Idaho Vandals will play to their past reputation and go down in defeat!!! BSU Rules! And the game is being played in the Bronco Nation. Snow is predicted to be on the ground, along with the Vandal ball carriers and quarterback. The temperature will be in the upper 30's and wind chill in the lower to mid 20's. The Big Chill is on it's way!!

According to the Associated Press, the sports director from the University of Idaho, could not handle all the pressure. Look at this!

Spear refuses to board Boise St. plane

Associated Press




MOSCOW, Idaho -- The Boise State vs. Idaho rivalry has taken to some not-so-friendly skies.

Idaho athletic director Rob Spear says he declined to board a Horizon Air flight after learning the airplane was painted in Boise State's blue and orange colors.
Spear was traveling to Boise on Saturday for fundraising events. He requested another flight and then drove about 90 miles north to fly from the Spokane, Wash., airport to Boise.

Boise State and Horizon Air unveiled the plane, which sports the team logo on its tail, as an ode to the Broncos earlier this month.

Spear says he'll board the plane after Horizon Air paints an airplane for the Vandals, whose football team will try to beat the No. 6 Broncos this Saturday for the first time since 1998.

Oh well. And there you have the latest news on the rivalry!

Go Broncos!

A Super Day In The Life Of ......

Today really was a super day for us. We had an audition for teaching a dance program at Arts West School in Eagle, Idaho, a private school dedicated to the arts. They evidently liked our abilities and dance/teaching skills, because there will be a contract issued next week. The contract will run from January 2010 through May 2010. But then there was dinner. Wanted to celebrate in some
small way. Thought about taking Robin out for Halibut Beurre Blanc, but Andrae's closed about a year ago, so I'm not sure anyone in Boise can make it now. Except ......... ME!! And if you look left, you can see the results. (Just should have let it thicken a little more)
But it really was good and the vegetable medley went well with it. The Chardonnay we had to go with it was "over the hill", a 1998 Ravenswood. It is now in the vinegar jar. (We have a wine vinegar going) Oh well, can't have everything. Cheers!

Chocolate Stout Cake

Here's one for thhe National Chocolate Week in London this week. You will like this! A whole article on the chocolate week and her birthday dinner menu is on the Boise Foodie Blog.



OK. So here is the recipe for the Chocolate Stout Layer Cake that Marnie and Mac made yesterday for her birthday dinner. They got the original recipe from Bon Appetit. Enjoy this one ... We did!

Chocolate Stout Layer Cake with Chocolate Frosting

Cake:
3 ounces unsweetened chocolate, chopped
2 1/4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
14 tablespoons (1 3/4 sticks) salted butter, room temperature
1 1/4 cups plus 3 tablespoons sugar
3 large eggs, separated
3/4 cup chocolate stout, regular stout, or porter
2/3 cup freshly brewed strong coffee

Frosting:
1 pound bittersweet chocolate (54% to 60% cacao), chopped
2 cups heavy whipping cream
1 teaspoon instant espresso powder

For cake:
Position rack in center of oven and preheat to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of each cake pan with parchment paper round; butter and flour parchment. Place chopped chocolate in medium metal bowl. Set bowl over saucepan of barely simmering water and stir until chocolate is melted and smooth. Remove bowl from over water and set aside.

Whisk flour, baking powder, baking soda, and salt in medium bowl to blend. Using electric mixer, beat butter and 11/4 cups sugar in large bowl until fluffy and pale yellow, about 2 minutes. Add egg yolks 1 at a time, beating until well blended after each addition. Beat in lukewarm melted chocolate, then stout and coffee. Beat flour mixture into chocolate mixture in 2 additions just until incorporated.

Using clean dry beaters, beat egg whites and remaining 3 tablespoons sugar in another medium bowl until stiff but not dry. Fold 1/3 of egg whites into cake batter to lighten, then fold in remaining egg whites in 2 additions. Divide batter between prepared cake pans (about 3 cups for each); smooth tops.

Bake cakes until tester inserted into centers comes out clean, about 30 minutes. Transfer cakes to racks and cool in pans 20 minutes. Invert cakes onto racks; remove parchment paper and cool completely. DO AHEAD: Can be made 1 day ahead. Cover and store at room temperature.

For frosting:
Place chopped chocolate in medium heatproof bowl. Combine whipping cream and espresso powder in medium saucepan. Bring cream mixture to simmer over medium-high heat, whisking occasionally. Pour cream mixture over chopped chocolate; let stand 1 minute, then whisk until chocolate is melted and mixture is smooth. Chill chocolate frosting until slightly thickened and spreadable, stirring occasionally, about 2 hours (or for quick chilling, place frosting in freezer until thickened and spreadable, stirring occasionally, about 30 minutes).

Using serrated knife, trim rounded tops from both cake layers so that tops are flat. Place 1 cake layer, trimmed side up, on 9-inch-diameter tart pan bottom or cardboard round, then place on rack set over baking sheet. Drop 1 1/4 cups frosting by large spoonfuls over top of cake layer; spread frosting evenly to edges with offset spatula or butter knife. Top with second cake layer, trimmed side down. Spread remaining frosting evenly over top and sides of cake.
DO AHEAD: Can be made up to 1 day ahead. Cover with cake dome and refrigerate. Let cake stand at room temperature at least 1 hour and up to 3 hours before serving.


Ingredient tip:
If you can find it, use a chocolate stout (Brooklyn Brewery and Oregon's Rogue Brewery make it) in the cake batter. The chocolaty flavors in the beer come from dark-roasting the malts. Some brewers even add a little chocolate to the beer as well. If you can’t find chocolate stout, use another stout, such as Guinness. Sierra Nevada Porter and Samuel Adams Honey Porter would also work well in this recipe.

Oktoberfest Recipes

And continuing with our Oktoberfest theme and recipes from allrecipes.com, here are some more. Enjoy these. This will be all for this year!

Leeks and potatoes are simmered with a ham bone, then pureed before cream is added to this subtle soup.

German Leek and Potato Soup

Serves: 6
Ingredients:
1 cup chopped onion
1/2 cup butter
1 cup chopped leeks
8 potatoes, peeled and sliced
6 cups water
1/2 teaspoon fresh thyme
1 ham bone
1 cup heavy cream
salt and pepper to taste

Directions:
In a large pot over medium heat, cook onions in butter until translucent. Stir in leeks, potatoes, water, thyme and the ham bone. Bring to a boil, then reduce heat, cover and simmer until potatoes are tender, 20 to 30 minutes.

Remove ham bone and puree soup with a blender or food processor. Return to pot, stir in cream, salt and pepper, heat through and serve.

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And here is the Grand Daddy of them all -

Sauerbraten

Serves: 6
Ingredients:
4 pounds rump roast
salt and pepper to taste
1 cup red wine
1 cup red wine vinegar
2 cups water
2 cloves garlic, minced
3/4 cup sliced onion
2 bay leaves
10 black peppercorns
1/4 cup white sugar
5 whole cloves

Beef Prep:
1 cup all-purpose flour
2 tablespoons bacon grease

Gravy:
2 tablespoons all-purpose flour
2 tablespoons water
1 1/2 cups sour cream

Directions:
Rub the roast with salt and pepper and place in a large non-metal bowl. In a medium saucepan, combine wine, vinegar and 2 cups water and bring to a boil. Stir in garlic, onion, bay leaves, peppercorns, sugar and cloves and pour the marinade over the beef. Cover and refrigerate 12 hours or overnight.

Beef Prep - Remove the meat from the marinade and thoroughly pat dry. Dredge in 1 cup flour (may use more or less if necessary). Heat bacon grease in a Dutch oven over medium-high heat. Brown roast in drippings on all sides. Pour in half the marinade, reduce heat to low, cover and simmer until tender, 3 hours.

Gravy - Remove meat to serving platter. Increase heat to medium-high; mix 2 tablespoons flour with 2 tablespoons water and add to pan, stirring until gravy thickens. Stir in sour cream. Pour sauce over sliced meat.

What to Drink? - Zinfandel or a lager that is on the sweet side.

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Black Forest Cake

Serves: 12
Ingredients:
1 2/3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups buttermilk

1/2 cup kirschwasser
1/2 cup butter
3 1/2 cups confectioners' sugar
1 pinch salt
1 teaspoon strong brewed coffee
2 (14 ounce) cans pitted Bing cherries, drained

2 cups heavy whipping cream
1/2 teaspoon vanilla extract
1 tablespoon kirschwasser
1 (1 ounce) square semisweet chocolate

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line the bottoms of two 8 inch round pans with parchment paper circles. Sift together flour, cocoa, baking soda and 1 teaspoon salt. Set aside.

Cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Beat in flour mixture, alternating with buttermilk, until combined. Pour into 2 round 8 inch pans.

Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely. Remove paper from the cakes. Cut each layer in half, horizontally, making 4 layers total. Sprinkle layers with the 1/2 cup kirshwasser.

In a medium bowl, cream the butter until light and fluffy. Add confectioners sugar, pinch of salt, and coffee; beat until smooth. If the consistency is too thick, add a couple teaspoons of cherry juice or milk. Spread first layer of cake with 1/3 of the filling. Top with 1/3 of the cherries. Repeat with the remaining layers.

In a separate bowl, whip the cream to stiff peaks. Beat in 1/2 teaspoon vanilla and 1 tablespoon kirshwasser. Frost top and sides of cake. Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate.

What to Drink? - Port or a good TBA (I'd take the TBA) or a good Riesling Ice Wine

1st Course - German Leek and Potato Soup
2nd Course - Sauerbraten
Dessert - Black Forest Cake

There's a whole dinner for your Sweetheart during Oktoberfest when you were at the Beer Hall! Cheers!!

Idaho Salmon and Steelhead Days

OK, so really, it's not all wine and wine parties. Idaho is so lucky - we have Salmon! Fresh, wonderful, succulent salmon. Twice a year in the Boise area, there is a salmon feast: One in Meridian to support the Burn-Out Fund and then this one to help with the costs of the MK Nature Center. A beautiful natural center in the middle of Boise. Well, you be the judge. Look at these photos. And don't be afraid to go full screen at the prompt.

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See what you missed? Good salmon! Cheers!

Boise Beer Fest, August 2009

Well really, it does have something to do with food! Beer does have grain in it. And vegetables. And it is cooked. And it is persevered. I guess that makes it a "one pot meal". So, this afternoon, Mac calls me and asks, "Do you want to go to the Beer Festival at Ann Morrison Park this afternoon?" Who am I to turn down a crafted beer. But, I had to explain to him that I had an Apple Honey Challah to bake - pictured here - and that I probably could not go before early afternoon. He said that was Ok. I had to hurry to get the second and third rises done; the bread baked and cooled and coated with a honey/butter mixture. (I never said it was low calorie) OK, I made it! The bread was complete and 8 minutes before I was to meet him, I was on the way. I should have taken some with me ... it would have gone quite well with some of the beers, and there were a lot of them. Here are some photos. Enjoy!

Cheers!

Apple Honey Challah

From Martha Stewart Living, September 2009, page 176, we get an awesome challah, the Jewish celebration bread! This is not extremely hard to do, let's just say moderately difficult. But it does take time. You might want to look at Apple Honey Challah for the slightly modified recipe. In the article, we learn that, "Apples and honey, Rosh Hashanah's symbols of a sweet new year, are perfect additions to a loaf of challah." I have made several challah's before, but not one with apples in it. I am using Pink Lady's - that's what I have - but the recipe calls for "... tart green apples, preferably Granny Smith ...". The sweetness of the Pink Lady and the red blush should be an interesting colorful streak of red.

Be adventuresome and try this bread. It is a real treat for the family and definitely a celebration bread. If anyone wants to comment on this bread and the tradition(s) behind it, please do. Can you add anything about the tradition of challah? I'd love to hear it. Cheers!