12.07.09

Traditional Recipe for A German Christmas

Posted in cabbage at 8:23 pm

Since Tim’s Great Grandmother, Big Nan was from Germany. I decided to try this year to see if I can copy some Big Nan’s recipes and jar a few memories of some of Tim’s Christmas’s as a child.

I am planning on serving Fried Red Cabbage, and I am going to be making Stollen for the first time ever.

 

 

Sauteed Red Cabbage

This can be done a day ahead. Since it keeps well, it is a good candidate for doubling, and a good dish to prepare at holidays.

1/4 pound thick bacon, chopped

1 large onion, chopped

1 medium tart apple,cored and cubed

Small red cabbage, about 1 to 2 pounds, grated

1/2 cup apple cider vinegar

1 cup water

1 teaspoon salt

Fresh black pepper

 

Cook bacon over medium heat in a 4 quart Dutch oven. When beginning to brown, stir in onion and apple. Cook until onions are soft, about 10 – 15 minutes.

Mix in cabbage, white wine and water. Cook over low heat, covered, until cabbage is soft, about 30 minutes. Season with salt and pepper.

I hope I do Big Nan right by this recipe.

11.21.09

Potatoes

Posted in Vegetables, potatoes at 2:02 pm

I just love this potato dish. My mother made this one night as a way to brighten up a dull winter supper. The color of the potatoes and the parsley were a great contrast to the brown colors of the outside. This is an extremely simple dish to prepare.

 

Parsley Red Potatoes:

2 pounds small red potatoes

1 tablespoons olive oil

1 medium sweet onion, chopped

1 garlic clove, minced

1 cup chicken broth

1 cup fresh parsley, chopped and divided

1/2 teaspoon white pepper

 

Peel a strip of skin around the center of the potato. A vegetable peeler works best for this. Place the potatoes in a bowl and cover with cold water.

Heat a large skillet over a medium high heat; add the oil. Saute’ the onion and garlic for about 5 minutes or until tender. Add the broth and 1/2 cup parsley; mix well. Bring to a boil.

Place the potatoes in a single layer in the skillet. Return to a boil; reduce the heat. Simmer for 10 minutes or until the potatoes are tender.

Remove the potatoes with a slotted spoon to the serving bowl. Add the pepper to the skillet; stir. Pour the sauce over the potatoes. Sprinkle with the remaining parsley.

I hope you and your family have a wonderful Thanksgiving.

11.07.09

Acorn Squash

Posted in acorn squash at 12:00 am

My mom loved acorn squash cooked this way. I made it for Tim and he absolutely loved it. This would be a great side dish for Thanksgiving as it is so simple to prepare.

 

Maple Brown Sugar Acorn Squash:

2 acorn squash Sliced in half and seeds removed

1/4 cup brown sugar, divided

1/2 stick butter

1/4 cup maple brown sugar

 

Preheat the oven to 350 degrees.

Melt butter. Place the squash on cookie sheets.  Fill the center with the brown sugar. Brush the cut edges with the melted butter. Pour rest of the butter into the center of the squash. Pour the maple syrup into the center of the squash. Cover the pans with foil and bake for 30 to 45 minutes till squash is fork tender. Remove from the oven and cool slightly, Slice into wedges, Drizzle with more syrup if you like.