The first time I made strawberry jam, wife Jan complained that it was too sweet. I cut the sugar way back and found I had to add some commercial pectin to get my jam to set. I had also tried adding some ginger and I found that it was not enough to rise above the strawberry flavor. Boosting the amount of fresh ginger did the trick.
Tag Archives: Claudia Lueck
Before I left home for the first time, I sat down with my mother’s recipe box and wrote down my favorite dishes. The recipe below is all that was written on both sides of my mother’s 3 x 5 card. When my siblings got together to combine all of the recipes we saved, one of my sisters had a different variation our mother uses of this iconic 1950’s American staple.
Note: I have not made this dish this way in years, so I do not have any pictures of it. Continue reading
We have had company for the last several days, so I wanted a Sunday dinner that was not hours of preparation. An American standard meal of meatloaf, potatoes, and green beans seemed like a good idea. Of course, I could not make it that simple I had to get spontaneously creative.
Before I left home for the first time, I sat down with my mother’s recipe box and wrote down my favorite dishes. About twice a month, my mother would make tacos—in those days, that meant beef tacos. While I have very fond memories of these grease bombs, they were neither very healthy nor really Mexican cuisine. Continue reading
When I was a child, my mother Claudia would make sugared strawberries to top our waffles with—but only if it was strawberry season, when they were cheap. She would slice the strawberries and sprinkle a fair amount of sugar over them—as much as a quarter of a cup. Over time, the sugar would draw out the strawberry juices and make a fresh berry syrup to spoon over your waffle. Being diabetic, I have reduced the amount of sugar and, of course, I used my signature orange infused sugar.
This is a simplified variation of the turkey I made two years ago. It produces a really moist bird and a savory stuffing that was well worth repeating. It also has the advantage of roasting in under two hours—true it does not produce a Norman Rockwell turkey, but flavor and convenience over presentation!
I posted the recipe for my mother Claudia’s French toast a while ago. For a few people it is a treat, but it is a bit finicky in that you have to soak the bread slices and then cook them two at a time. If you are having a crowd at the table, this leaves some people hungry while they wait for the next batch. My memory is that she made this when we had breakfast company.
Before I left home for the first time, I sat down with my mother’s recipe box and wrote down my favorite dishes. These were all written to fit on a 3×5 card and written simply to remind her about how to make the dish. As a result, they are often hard for anyone else to “unpack” the sometimes cryptic instructions. I am adapting this recipe for my Japanese feast this Sunday, so I thought to post it for reference. Continue reading