Adapted from an Anne Burrell recipe
We used to live in the house across the street. The son of the people who moved in suddenly died this week. Jan wanted to bake them some muffins as a mitzvah.
Monthly Archives: November 2013
Jan’s Cranberry Cumberland Sauce
Jan used to make the cranberry Cumberland sauce from the Moosewood Cookbook, but our copy seems to have taken a walk at some point. This year she found something close on My Recipes. Using the ingredients she had on hand and her own preferred technique, it is more of a handshake rather than an adaptation of the recipe she found.
Jan’s Cranberry Cumberland Sauce
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Filed under Sauces and Spices
Karl’s Mixed Roasties
I usually do my traditional recipes for Thanksgiving. I do not do anything spectacular for the turkey (butter and Bell’s Poultry Seasoning under the skin and apple, lemon and herbs in the cavity) and I have already posted my Thanksgiving stuffing. Chris, my son-in-law, requested my cauliflower au gratin (yes, this is the third time in three weeks—he and Jan really like this dish). Other dishes we made this year were Jan’s Cranberry Cumberland Sauce and Jan’s Pecan Pumpkin Pie (this was just her pumpkin pie topped with pecans). The other dish that Jan requested for this year was mixed roasties.
Karl’s Mixed Roasties
Filed under Side Dishes, Starches, Vegan
Karl’s Pear Compote
Eilene’s birthday party turned into an overnight, so I had to come up with a breakfast. Eilene asked for waffles. I had a Bosc pear on hand so I decided to whip up some fruit compote to go on top.
Karl’s Pear Compote
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Filed under Breakfast
Karl’s Mac & Cheese with Bacon & Cauliflower
Today is Eilene’s 18th birthday. Her mother is in Chicago. Her sister is in Peru. She had school and work all day. She will have her real party later next week. To celebrate the day, she is having some friends over and she requested mac & cheese.
Karl’s Mac & Cheese with Bacon & Cauliflower
Filed under Main Dishes, Pork
Karl’s Scotch Broth
Jan has her favorite soups, but Scotch broth is mine. Jan does not like it at all. This is something I make when she is off on a conference, like this week. Lamb, barley, and leeks, for anyone who is even a bit Scot it is paradise. (Hey, what can I say, I even like Haggis.)
Karl’s Scotch Broth
Filed under Lamb, Main Dishes, Stews
Karl’s Scottish Oatcakes
I had leftover lamb fat from making Scotch broth. I decided that oak cakes would be a good compliment to this stew. I use only a pinch of salt, because I am on a low salt diet. You may use as much as a quarter teaspoon. How much fat you may use is also a personal choice, you may use as little as one tablespoon. It is also not really necessary to brush them with fat, as I did, a Pam-ed baking sheet will work as well.
Karl’s Scottish Oatcakes
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Filed under bread, Breakfast, Side Dishes, Vegan
Karl’s Bavarian Schweinsbraten (Pork Shoulder Roast)
Last Sunday I made a Georgian pork roast. This left a good bit of leftover meat. I used part of the meat to make pork tacos early in the week. When I make taco filling I add lots of chilies, onions, and celery. After we had eaten our fill I was left with a good bit of taco filling left over. I used this meat to make sixteen tamales. These were so good that Jan asked me to make more pork this weekend, so we will have leftovers for tamales next week.
Karl’s Bavarian Schweinsbraten
(Pork Shoulder Roast)
Filed under Main Dishes, Pork
Karl’s Bavarian Essence Pork Rub
As I was scanning the WordPress “recipes” tag I ran across a Bavarian Essence recipe. This combination of spices was an attempt to replicate the chickens produced by Bavarian beer gardens. I, of course, can’t leave well enough alone, so I will be adding my own tweaks.
Karl’s Bavarian Essence Pork Rub
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Filed under Sauces and Spices
Karl’s Roasted Cauliflower Leyden au Gratin
Jan’s first fieldwork was with the Kwinti Maroons of Suranam. To follow up on the records of this people she had to spend some time searching the colonial records in Holland. While she was there she fell in love with Leyden cheese, which is a Gouda cheese with cumin seeds.
Karl’s Roasted Cauliflower Leyden au Gratin
Filed under Side Dishes, Vegetables
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Miriam
Jabberwocky Stew 