German butter cookies

One of my favorite holiday traditions is making Christmas cookies.  My favorite cookie?  A delicious butter cookie (although shortbread is a very close second).  During the Christmas season as a child, my family would make butter cookies.  My mom would make the dough; my dad would roll the dough out, and my brother and I would press the cookies.  Then mom would watch while they baked.

{German butter cookies}

This year, I wanted to share this recipe because this is the first time that I have made the dough myself.  I rolled the dough out, and I pressed cookie with cutters that I used as a child.  It brought back so many good memories, but I also made new ones.

 {My mom prefers them with jelly in between, but I prefer the single cookie}

{Jelly-filled and single cookies}

German butter cookies

Makes 36-48 cookies (depends on the shapes and sizes)

2 1/2 sticks butter, room temperature (250 g)
2/3 cup sugar (140 g)
1 egg
1 teaspoon vanilla
3 cups flour (500 g)
2 teaspoons baking powder
1/8 teaspoon salt
Zest of a lemon

1. In a mixing bowl, cream butter and sugar together until light and fluffy.
2. In another bowl, mix dry ingredients together and whisk until combined.
3. Once the butter and sugar are creamed, add eggs and vanilla, beating until light and fluffy.
4. Slowly add flour mixture and mix until just combined.
5. Allow dough to sit in the fridge overnight.
6. Preheat oven to 350.
7. Roll out dough until about 1/4 inch thick; cut cookies out of dough.
8. Bake for 8-10 minutes or until edges just begin to turn golden.
9. Cool for 1-2 minutes on a cookie sheet and then transfer to cooling racks.
10. These can be eaten plain, with jam sandwiched in between, and/or with powdered sugar.

Does your family make Christmas cookies?  Do you have a favorite?  If you're still looking for that perfect cookie, head over to this Christmas cookie recap for some ideas!

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eggnog

One of the most famous drinks of Christmas is eggnog.  I'm not the biggest fan; usually one glass a year will cure me of the craving.  The Hubby on the other hand, can drink it in gallons.  He loves my mom's eggnog so this year, I asked her if she could teach me.  She was happy to (especially because now she'll ask me to make it from now on--love you mom!), and I couldn't believe how easy it was!

 {eggnog with spice cookies}

 {The color of the eggnog will depend on the eggs that you use--using fresh farm KY Proud eggs will result in the color above while using store eggs will make it much lighter yellow, almost white}

eggnog

Makes 2 quarts

8 egg yolks (KY Proud)
2 whole eggs (KY Proud)
3-5 cups powdered sugar (depends on how sweet you want it)
1-12 oz can evaporated milk
1 teaspoon vanilla
1 cup clear vodka or rum (optional)**

1. Place yolks and whole eggs in a mixing bowl and turn to medium for 2 minutes.
2. Slowly add sugar 1 cup at a time, waiting until each cup is fully incorporated.  My family typically uses 3 1/2-4 cups.
3. Slowly add the milk and vanilla to the egg mixture.
4. Taste and adjust.
5. Optional:  Slowly add liquor and turn to low to combine.
6. Store in an airtight container like a Mason jar for up to 2 weeks (at the most!  It's best to drink it all as soon as possible)

This will definitely be a big hit with the parties and family gatherings you still have coming up!  Do you like eggnog?

**If you are using alcohol, then please enjoy responsibly!Pin It

July 4th: German Cabbage Salad

What's July 4th without a refreshing salad?  It's not!  My family loves this salad because it's light and crisp.  Plus it's easy to make since it needs to sit overnight for maximum flavor!

 {German Cabbage Salad}

 {Two bags of coleslaw mix and onion}

 {Cabbage marinating in the vinegar mix}

 {German Cabbage Salad side view}

German Cabbage Salad

Makes 12 servings

2 bags coleslaw mix
1 large onion, finely diced
1 cup sugar
1 cup oil (grape seed, safflower, or vegetable)
2 tablespoons Kosher salt
1 teaspoon pepper
2 cups red wine vinegar
1 bottle mineral water

1. Mix all ingredients together.
2. Set overnight.
3. Serve.

This is another throw-it-together-and-forget-about-it recipe!  I prefer to do anything I can before a party because that means I spend it with my guests rather than in the kitchen.

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Pork Schnitzel

So, I've been so excited about revamping the blog that I forgot it was the first of the month!  Not to worry!  I'll have a Spice It UP!!! ready for you later this week.  In my defense, I half wrote the post last week...

Anyway....  On to Schnitzel!  I won't lie--I am terrible at frying.  I didn't grow up with it, and that was one skill in culinary school that I really, really had to work at.  I have found that I love to pan-fry thin cuts of meat, and schnitzel is the best way to keep those skills fresh!

{Pork Schnitzel}

 {Making dill sauce}

 {Breading set-up}

 {Cooking schnitzel in a cast iron pan}

 {Plate of schnitzel}

 {I served it with mashed potatoes and steamed asparagus}

Pork Schnitzel
from my recipes

Makes 4 servings
Prep time: 10 minutes
Cook time: 20 minutes (if cooking in batches)

1/4 cup sour cream
1 1/2 teaspoons dried dill
2 tablespoons buttermilk
1/4 cup milk
1 large egg, beaten
3/4 cups bread crumbs
1 tablespoon dried parsley
1 teaspoon garlic powder
4-6 pork loin steaks, thinly sliced or pounded thin
2-4 tablespoons olive oil

1. Mix sour cream, dill, and butter milk together until well combined.  Season with salt and pepper.  Set aside until service time.
2. Mix milk and egg in a shallow dish until combined.
3. Mix bread crumbs, parsley, and garlic in another shallow dish until combined.
4. Heat oil in a pan, preferably a cast iron skillet, until hot.
5. Dredge pork loin in egg mixture then toss in bread crumb mixture until coated.
6. Cook about 3 minutes on each side or until golden brown.  This might have to be done in several batches.
7. Serve with dill sauce.

Do you have an aspect of the kitchen that you are not too good at?  I'd love to hear!

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Cajun Garlic Bread

Naturally, when you make Cajun seasoning you have to use it.  I've discovered a local Cajun restaurant (coming soon!) that has awesome food and excellent garlic bread.  They call if Cajun Garlic Bread, and it is so delicious that I asked how to make it.  It's so easy!  Just Cajun seasoning, garlic powder, butter and bread!!!

{Cajun Garlic Bread}

{Cutting the baguette}

{Buttered bread ready to toast}

{Creamed corn (tomorrow!), steamed broccoli, Cajun Garlic Bread, and seared steak}

Cajun Garlic Bread

Makes 4 servings

1 teaspoon Cajun Seasoning
2 tablespoon unsalted butter
1/4 teaspoon garlic powder
4 slices bread, your choice

1. Mix Cajun seasoning, butter and garlic powder in a small bowl.
2. Microwave until butter is melted.
3. Spread Cajun garlic butter on bread.
4. Toast bread until desired crispness is reached.
5. Serve.

Let's be honest--anything with "garlic" is awesome to me!  The hubby loves this garlic bread because of the spice!  What's your favorite type of garlic bread?

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Sauerbraten (German Pot Roast)

My hubby is a meat and potatoes guy; practically anything along those lines are good in his book.  My German heritage lends to many meat and potatoes dishes, and this traditional Sauerbraten dish is one that my family has made for years.  The only part I modified--cooking it in a crock-pot all day for tender, delicious meat!  Hubby couldn't wait to dig in, and he even helped!  This is straight from the hubby's mouth--"tell your readers that I said to shred the meat because it soaks up the gravy better".  I won't argue with that!

 

{Sauerbraten}

 

{Marinating the roast}

 

{Searing the meat}

 

{Beautiful!}

 

{Degalzing and reducing (learn how to deglaze here)}

 

{Place in a crockpot}

 

{Pull out the meat, shred it, and try not to eat it all}

 

{Strain wine sauce}

 

{Reducing the wine sauce for the final time.  I guess I forgot to get pictures of thickening it, but you can go here to learn how to roux}

 

{Serve with steamed veggies and potatoes (not pictured because the hubby ate them all...}

One year ago:  Spiced Cider

Sauerbraten (German Pot Roast)

Serves 4

2 tablespoons olive oil
3 pound beef roast
1/2 cup red wine vinegar
1 1/2 cup red wine
1/2 onion, diced
1/4 cup carrots, chopped
1/4 cup celery, chopped
1 teaspoon dried parsley
2 bay leaves
1 teaspoon whole black peppercorns
3 cloves
2 cups broth, reduced by half
3 tablespoons butter
3 tablespoons flour

1. Place beef in a container to marinate with all ingredients, except broth, butter, and flour, overnight or up to 2 days (the longer the better).
2. Heat oil in a pan until hot; add beef roast and sear on both sides until nice and caramelized.
3. Remove the beef to crock-pot.
4. Add wine to the hot pan to deglaze it. 
5. Then add wine mixture to the pan; simmer until reduced by half.
6. Place everything in a crock-pot and cook on low for 6-8 hours.
7. Take meat out of the crock-pot and shred it. 
8. Strain the wine sauce into a pan, add reduced broth, and reduced by half (again).
9. Make a roux and add it to the reduced wine sauce.
10. Add beef back to sauce.
11. Serve.

Do you have any recipes that you make to honor your heritage?  Do you make them just like the old days or do you modify and update it?

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Sauerkraut Soup

My hubby and I were getting bored with just eating sauerkraut and brats.  So when I stumbled across this sauerkraut soup recipe, it sounded just odd enough to be good.  It was more than good--it was delicious!

 

{It's the only picture that I took.....  We were so hungry!}

{Ingredients for this odd yet delicious soup}

{Getting everything prepped}

{Just dump in a crockpot and forget about it!}

Sauerkraut Soup

Makes 8 servings

2 medium potatoes (yukon gold or red), cubed into bite-sized pieces

1 pound kielbasa, cut into rounds

28 oz sauerkraut

4 cups chicken and/or beef broth

1/2 large onion, diced

3 cloves garlic, minced

2 pints fresh mushrooms, quartered

1/4 cup carrots, diced

1/4 cup celery diced

2 tablespoons vinegar

2 teaspoons dried dill

1/2 teaspoon black pepper

2 oz bacon bits

1. Mix everything in a crockpot.
2. Cook on low for 6-7 hours.
3. Turn crockpot to high for 1 hour to finish the potatoes.
4. Serve.

This soup was very hearty and much appreciated since these nights are starting to get cold!  YAY!!!!!!!!!!  FALL IS HERE!!!!!!!!!  I'm already planning on making a bunch of pumpkin-based foods in the next two weeks because it's that time of year!  What are your traditional fall foods?

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Bee Sting Cake (Bienenstich)

When I saw the recipe for Bee Sting Cake (Bienenstich) on smitten kitchen's website, I immediately printed it off and began to devise reasons to make this cake.  Any reason would have done, but I knew Mother's Day was coming up, and my family did not have anything planned!  I immediately called my mom and told her we were having afternoon tea with this cake as the star.  She was game; the cake is German in origin, and Germans really do make the best desserts.  (Warning--we might be a bit biased as my Mom is German)

{Bee Sting Cake}

{Bee Sting Cake--side view}

German sweets and pastries are not sickingly sweet.  That's probably why my family prefers them.  I don't want a sugar rush when I eat cake; I just want to satisfy the sweet craving with as little sugar (aka calories) as possible.  This cake definitely delivers.  The yeasty taste of the cake with the sweet and crunchy topping coupled with the slight sweetness from the cream filling--oh man am I craving that last piece that is sitting on my counter!  As far as the tea went, this cake was mostly gone and EVERYONE took a slice home to their husbands!  That's what I like to hear!

This cake was a bit more work than what I normally like to do, but this is really simple to make.  There are just several steps and parts.  I am positive that even a novice baker can make this delicious cake!

Making the cake:

{Bloom the yeast}

{Mix cake ingredients together}

{Let cake rise.  The cake will not double or anything, but it should noticably rise}

Making the topping:

{Add ingredients to saucepan}

{Melt and boil for 3-5 minutes or until color changes}

{Add almonds and cool}

Bake the cake:

 

{On the recipe, she said just put the almonds on the top and they will spread out themselves.  That didn't happen with me so PLEASE make sure that you spread the almond topping as evenly as possible}

{Cake should be  dark and done when a toothpick inserted comes out clean}

Making the filling:

{Whisk egg yolks and sugar together until thick and light lemon color (I used farm eggs so the yolks were a bit darker)}

{Add flour and whisk until smooth}

{Add hot milk slowly whisked thoroughly after each addition}

{Mixture will be liquid but add heat and mixture will thicken}

{This was a little lumpy so keep whisking!}

{Press plastic wrap onto the top to prevent a skin from forming}

Assemble the cake:

{Get a long serrated knife and a spatula to spread the filling}

{I didn't free-hand; I lazily used the plate lip as a guide.  Why?  Because it was perfect!}

{My almond topping fell through in some places, but the cake was still delicious!}

Bee Sting Cake (Bienenstich)

Makes 8-16 slices depending on how its cut

Cake:

1 package (think it's 1/4 oz) active dry yeast

3/4 cup whole milk, heated to 100 degrees (if you don't have a thermometer, place a clean finger in the milk--it should be slightly warm to the touch)

1/4 cup sugar

2 cups all purpose flour

3/4 teaspoons salt

2 large eggs, room temperature

4 tablespoons unsalted butter, room temperature

Topping:

6 tablespoons butter

1/3 cup sugar

3 tablespoons honey

2 tablespoons heavy cream or 1/2 and 1/2

1 1/2 cups sliced almonds

Dash of salt

Filling:

3 egg yolks, room temperature

1/4 cup sugar

3 tablespoons all purpose flour

Dash of salt

1 cup whole milk

1/4 teaspoon almond extract

2-3 tablespoons cold butter

1. Cake:  Mix warm milk and yeast together to bloom; let stand 3 minutes.  Meanwhile, combine the remaining ingredients in a bowl.  When yeast is done blooming, add to cake mixture.  Mix with mixer on low-medium setting for 2-3 minutes.  Cover bowl with plastic wrap and set in a warm, draft-free place (like oven with door propped open to allow light to heat the oven) for 60 minutes or until it's puffy (it won't double which is fine).
2. Topping:  Mix butter, sugar, honey, and heavy cream together in a saucepan.  Bring to a boil and boil for 3-5 minutes or until mixture darkens slightly stirring frequently.  Once color is achieved, add almonds and stir to combine.  Set aside to cool.
3. Filling:  Whisk egg yolks and sugar together in a saucepan until thick and pale, lemony yellow (about 2 minutes).  Add flour and salt and whisk until smooth.  Meanwhile, heat milk and almond extract in microwave until hot.  Add milk to egg mixture, drizzling slowly and whisking the entire time.  Once milk is fully incorporated, turn heat to medium-high until it bubbles whisking the entire time.  Let it bubble for 2-3 minutes until thick, whisking to make sure no clumps form.  Take filling off the heat and add cold butter, whisking to make sure no clumps form.  When finished, filling should be smooth, thick and creamy.  Place in a container with plastic wrap directly on the cream so no skin forms.  Cool in the fridge.
4. Bake cake:  Butter a 9 inch springform or cake pan (springform will be easier because you won't have to take the cake out of the pan, just pop off the sides).  Stir cake batter gently to deflate then place in buttered pan.  Allow to rest another 30 minutes.  Preheat oven to 350.  Spread topping evenly on cake batter surface.  Bake cake for 20-25 minutes or until top is bronzed and toothpick inserted in the center comes out clean.  Cool cake in pan for 10 minutes, then remove cake from pan.  Allow cake to cool overnight before assembly.
5. Assemble cake:  Using a long, serrated knife cut cake in half horizontally.  Remove top and spread cream filling on the bottom half of cake.  Replace the top half of cake and serve.
6. Try not to die from the deliciousness!

See--not too complicated just many, many steps and processes.  Please don't be intimidated!  I am always here to help!  I would really, really hate for you to be deprived of this cake!

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