Wednesday, September 20, 2017

Fried Obatzda Oktoberfest Appetizer


The next five post on this here blog will be a series of Oktoberfest inspired recipes. 



Last minute circumstances prevented me from attending the Wies'n this year so I decided to throw my own Oktoberfest on my blog.




Prost!

The first dish in my Oktoberfest Recipes 2017 series of recipes is an appetizer. I'm offering up a fried twist on Obadza.

Monday, September 18, 2017

Cinnamon-Apple Twist Bread - King Arthur Flour's September Bakealong Recipe


Twist bread reminds me of the baked goods of my childhood. Every week, my grandmother would buy sweet glazed braided loaves filled with sweet apple and nuts from the local Jewish bakery.


These bakery beautiful and sweet seasonal apple cinnamon bread loaves from this month's King Arthur Flour's Bakelaong are perfect for your weekend brunch. Keep one and give the other as a gift. Hopefully, to someone deserving of this deliciousness. 


This classic, beautiful recipe, perfect for those just picked apples or if you are just feeling in a Fall baking mood. I love fall baking moods. 

Friday, September 15, 2017

Herbed Potato Horseradish Crusted Turkey Breast Over Zucchini Noodles


These roasted turkey breasts are covered with an herbed potato mash that is spiked with horseradish. For the herb combinations, I used fresh rosemary, thyme, and parsley. Use whatever fresh herbs you still have left in your garden or have on hand.



To balance the carbs in the potato crust, I paired this recipe with zucchini noodles. The yellow variety adds beautiful color. Using both yellow and green zucchini for the noodles would be even lovelier.

If you do not have a spiralizer, mandoline slicer or similar machine to make the zucchini noodles, use an ordinary vegetable peeler. The spiralizer cuts a good 10-15 minutes off the prep time.



This dish is a wonderful, colorful combination of flavor and color. A great fall menu option.The zoodles lighten up the dish and the potato crust adds just enough to satisfy a carb craving.  

Boneless chicken breasts would work just as well in this recipe. 

Wednesday, September 13, 2017

Buttermilk Oatmeal Whole Wheat Bread


There always seems to be a few cups of pesky leftover buttermilk in my fridge. I buy it for one recipe then it sits. Me = racing time to come up with another way to use it before it spoils.


I usually collect buttermilk recipe ideas just for this purpose. So I was pretty smug when the half carton was peeping out at me from the fridge and I knew just what to do with it. 



This lumpy but loveable loaf of bread is dense and sour in a good way. The oatmeal adds more heft to the recipe. I will tell you, a little piece goes a long way. 




Just be aware this bread takes a significant amount of time to make. It has a one and a half hour rise time and takes an hour to bake. Everyone's oven is different so I recommend checking the bread at the 45-minute mark. Tap on the bottom of the bread. If it sounds hollow, it's done. 

Monday, September 11, 2017

Chocolate Chip Toasted Walnut Spelt Cookies


Today is always a tough day, especially if you are a New Yorker. Every year tears spill over as I listen to the heart wrenching live reading of the names of the people who died on September 11, 2001. 


This past week before, twin beams of light illuminate the night sky marking the place where the world famous twin towers once stood. An unavoidable reminder of what happened that day.



Doing my best to shake off the undercurrent of sadness permeating the city today. Chocolate chip cookies are comfort food in my book so in the spirit of solace, I am posting this version today. 



In full disclosure, these were supposed to be chocolate-chocolate chip cookies. I wanted to double down on the chocolate for obvious reasons. I was so distracted (lots happening at home lately) I didn't realize I forgot to put the cocoa powder in until I started photographing them. Distracted much?

Friday, September 8, 2017

Pear Potato Cheese Casserole


This simple to prepare, side dish for your harvest table sports unique flavor.


Potatoes and juicy pears make a great seasonal duet for a casserole gratin especially when topped with nutty, buttery swiss cheese, crispy pan fried smoked ham, fresh chives and sprinkled with fragrant fennel seeds. 



Paired with a simple crisp side salad, this flavor packed casserole is hearty enough to serve as a main dish for dinner and is a great fall brunch option. 

Wednesday, September 6, 2017

Potato Turmeric Soup with Fresh Rosemary
















Summer's over. Boo Hoo. But I'm turning that frown upside down because my favorite time of the year is rolling in and I can't wait for crisp air, the explosion of red, orange, gold and yellow leaves and all the lovely fall recipe-ness that comes with the season. 


This soup was a throw together with leftover ingredients in my kitchen. A lucky last minute soup that exceeded expectations in the taste department. 

The soup is thick from the potatoes but has no cream, just vegetable stock which makes it vegetarian. Swap out the tablespoon of butter for another of olive oil and you have a vegan version as well.

Monday, September 4, 2017

Rote Grütze Sticky Rolls


Years ago, when I first started traveling to Bavaria for work, one of the pleasures during my time off was exploring the nearby alps. I would take day trips with friends and stop and wonderful restaurants to sample to local cuisine. 



One of my favorite desserts discovered during those times was Rote Grütze, a delicious blend of seasonal red berries and cherries cooked into a thick sauce. Rote Grütze is served with vanilla sauce or poured over vanilla ice cream. Eventually I found a way to create my own version, using it as a filling for homemade vanilla French Macarons



Rote Grütze is a delightful treat originating in north Germany and Scandinavian countries. The translation means Red Grits or Red Porridge because the original recipe contained sago, a thickening agent.


Friday, September 1, 2017

Everything Sauerkraut Rolls


Everything everything seems to be a recent food trend. So I thought I would hop on the everything bandwagon. I added a homemade Everything mix to these rolls laced with sauerkraut.




I stayed with pretty much the traditional combinations of seeds and spices in making the mix. However, as I was hunting through my cabinets to find the poppy and sesame seeds, all sorts of other combinations started pinging through my baking brain. Chia, cumin and coriander seeds were practically waving at me from the recesses of my kitchen. I ignored them all and went classic. Restraint people. 



One of these days I will experiment with making variations on the traditional Everything mix. But not today. 


Wednesday, August 30, 2017

Sour Cherry Mint Streusel Tart


I'm streuseling again. It's a verb I made up, like schnitzeling. Streuseling is making a streusel dessert. Schnitzeling is making schnitzel, often out of unconventional food items. Thanks for your attention. 



I tried to get my hands on some fresh sour cherries this season but was not able to. 

Sigh. 

So a jarred version will have to do for this recipe. However, if you can procure fresh sour cherries, please use them instead and ignore my envy.



Sour cherries are the bomb. I love their sour sweet flavor. This recipe comes from a German cooking magazine. Sour cherry recipes are hugely popular in Germany. At our home there, a neighbor with a sour cherry tree shares the bounty with my mother-in-law. She in turn gifts me with some fresh and preserves the rest.