Monday, May 28, 2012

Homemade Sauerkraut

Quick Sauerkraut

1 tablespoon olive oil
1 small onion, sliced thin
2 (10 ounce) packages of shredded green cabbage or 1 medium green cabbage, shredded
1 1/4 cups cider vinegar
1/2 cup apple cider
1/2 cup water, to taste (use less water if you like it more tangy)
1 tablespoon kosher salt 1 teaspoon caraway seed (optional)

1. Heat oil in pan over medium-high heat and cook onion, stirring constantly, until it begins to soften and turn translucent. 
2. Add cabbage, cider, vinegar, water, salt and caraway seeds and bring to a boil.
3. Cover, reduce heat, and simmer for approximately 30 to 45 minutes, until the cabbage is tender. Add a little water if it gets too dry.
4. This can be kept in the fridge for 2 weeks.

I didn't have all of or enough of the called for vinegars so I used 3/4c apple cider vinegar and 3/4c white vinegar and it turned out delicious (I also skipped caraway seeds)! Great with Fresno State made Polish dogs!

Tuesday, May 1, 2012

TWD: Hungarian Shortbread

 Again I waited until Tuesday to do the baking for TWD. I am actually proud of myself from the standpoint I have finished another recipe. From the start I wanted to quit. First, just from procrastination. Second, because when I whisked the flour with the baking powder I used baking soda. There is a difference! I headed back to the store because I also used up all my flour. I am proud that I did not let that deter me. We have two weddings this year and the rehearsal dinner for one is here so I had to go pick up plants for the back yard. This allow me to go to the store most likely to have rhubarb.
 Look at this beautiful color. I have had no experience with rhubarb but this is strawberry rhubarb from Washington (according to the sign at the store). The jam recipe was easy and it is delicious. Tart and sweet. The black spots on the spoon are from the vanilla bean that was scrapped into the rhubarb.
 Once I had the right ingredients the dough came together quickly. It has a pound of butter in it!!! The interesting part of the recipe is that you wrap it up and freeze it. After 30 minutes you grate the dough.  A very clever trick. No rolling just sprinkling and resisting the urge to smash it down. It looks like rice crispies treats. I read a lot of other participants and many baked the bottom half 15 minutes so I did too. It really worked well.

The end result is delicious!! A little ice tea and a plate of shortbread...way to ruin a trip to the gym. After another bite it is so worth it. This makes a lovely dessert. It looks so pretty. The tart jam really stands out from the sweet shortbread. I have to be careful not to eat more but send it to work!

Thanks to Lynette of 1smallkitchen and Cher of The not so exciting adventures of a dabbler… for hosting. The recipe can be found on their blogs.