Cookies and German Christmas bread.

Stollen    RECIPE COURTESY OF BETSY OPPENNEER

Long before the Romans occupied parts of Germany, special breads were prepared for the winter solstice that were rich in dried or preserved fruit. Historians have traced Christollen, Christ's stollen, back to about the year 1400 in Dresden, Germany. The first stollen consisted of only flour, oats and water, as required by church doctrine, but without butter and milk, it was quite tasteless. Ernst of Saxony and his brother Albrecht requested of the Pope that the ban on butter and milk during the Advent season be lifted. His Eminence replied in what is known as the famous "butter letter," that milk and butter could be used to bake stollen with a clear conscience and God's blessing for a small fee. Originally stollen was called Striezel or Struzel, which referred to a braided shape -- a large oval folded in half with tapered ends -- said to represent the Baby Jesus wrapped in swaddling clothing. Around 1560 it became custom that the bakers of Dresden give their king, the ruler of Saxony, two 36-pound stollens as a Christmas gift. It took eight master bakers and eight journeymen to carry the bread to the palace safely. This custom was continued for almost 200 years. In 1730 Augustus the Strong, the electoral prince of Saxony and the King of Poland, asked the Baker's Guild of Dresden to bake a giant stollen for the farewell dinner of the Zeithain "campement." The 1.8-ton stollen was a true showpiece and fed over 24,000 guests. To commemorate this event, a Stollenfest is held each December in Dresden. The bread for the present-day Stollenfest weighs 2 tons and measures approximately 4 yards long. Each year the stollen is paraded through the market square, then sliced and sold to the public, with the proceeds supporting local charities. Although there is a basic recipe for making the original Dresden Christollen, each master baker, each village and each home has its own secret recipe passed down from one generation to the next. There are probably as many recipes for stollen as there are home bakers. The commercial production of Dresden stollen is carefully licensed and regulated to ensure quality and authenticity. Authentic German stollen is usually sprinkled heavily with confectioners' sugar prior to serving. I personally have never liked this topping and choose to drizzle the tops of my loaves lightly with a simple icing (confectioners' sugar mixed with enough heavy cream to reach the consistency of honey)

Note: Make two small loaves, not one. Making one large loaf takes so long to cook that by the time it is done in the middle, the edges are crisp and the bottom is starting to burn.

For the Fruit:

1 cup mixed candied fruit

1 cup raisins

3 tablespoons dark rum or orange juice ( used bourbon and soaked overnight)

For the Sponge:

1 scant tablespoon or 1 (1/4-ounce) package active dry yeast

1/4 cup warm water (about 110 degrees F)

2/3 cup milk

1 teaspoon honey

1 cup unbleached all-purpose flour

For the Dough:

1/3 cup honey

1 large egg, beaten

1/2 cup (1 stick) unsalted butter, softened

1 tablespoon finely grated lemon zest

1 teaspoon salt

1/2 teaspoon ground mace (used cardamom)

1/2 cup chopped almonds, toasted

3 to 4 cups unbleached all-purpose flour

Oil, for coating bowl

For the Filling:  Between 2 pieces of waxed paper or plastic wrap, roll 3 ounces almond paste or marzipan into the lengthwise shape of half the oval. Place the marzipan on half of the oval and fold the dough in half. Let rise and bake as directed. if you don’t have almond paste or marzipan, use

2 tablespoons unsalted butter, melted

2 teaspoons ground cinnamon

3 tablespoons granulated sugar

For the Topping:

1/2 cup confectioners' sugar

Directions            

• Prepare Fruit: Combine the mixed fruit, raisins, and rum. Cover and set aside. Shake or stir the mixture every so often to coat the fruit with the rum.
• Prepare Sponge: In a large bowl, sprinkle the yeast in the water to soften. Heat the milk to 110 degrees F and add it to the yeast along with the honey and 1 cup flour. Cover the sponge with plastic wrap and let rise until light and full of bubbles, about 30 minutes.

By Hand: Add the fruit mixture, honey, egg, butter, zest, salt, mace, almonds, and 2 cups of the flour to the sponge. Beat vigorously for 2 minutes. Gradually add the remaining flour 1/4 cup at a time until the dough begins to pull away from the side of the bowl. Turn the dough out onto a floured work surface. Knead, adding flour a little at a time, until the dough is smooth and elastic.

By Mixer: In the mixer bowl, add the fruit mixture, honey, egg, butter, zest, salt, mace, almonds, and 2 cups of the flour to the sponge. Using the paddle, beat the mixture on medium low speed for 2 minutes. Gradually add the remaining flour 1/4 cup at a time until the dough begins to pull away from the side of the bowl. Change to the dough hook. Continue to add flour 1 tablespoon at a time until the dough just begins to clean the bowl. Knead 4 to 5 minutes on medium-low.

• First rise: Put the dough in an oiled bowl and turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about 1 hour.
• Shape and Fill: Turn the dough out onto a lightly oiled work surface. For 1 large loaf, roll the dough into a 9 by 13-inch oval. For 2 loaves, divided the dough in half and roll each half into a 7 by 9-inch oval. Brush the melted butter over the top of the oval(s). Combine the cinnamon and granulated sugar and sprinkle over one lengthwise half of the oval(s). Fold the dough in half lengthwise and carefully lift the bread(s) onto a parchment-lined or well-greased baking sheet. Press lightly on the folded side to help the loaf keep its shape during rising and baking.
• Second rise: Cover with a tightly woven towel and let rise for 45 minutes.
• Preheat oven: About 10 minutes before baking, preheat oven to 375 degrees F.
• Bake and cool: Bake for 25 minutes until the internal temperature of the bread reaches 190 degrees F. Immediately remove from the baking sheet and place on a rack to cool.
• To serve: Sprinkle heavily with confectioners' sugar just before serving.
• 
  
• Notes: One cup coarsely chopped mixed dried fruits may be substituted for the candied fruit. Cover the dried fruit with boiling water and let sit at room temperature for 8 to 12 hours. Drain and use as you would candied fruit. You can also make your own candied fruit and peel. This bread freezes nicely for up to 6 months. If freezing it, do not sprinkle with confectioners' sugar. To serve, first thaw the bread, then bake on a baking sheet in a preheated 375 degree F oven for 7 to 10 minutes. Just before serving, sprinkle with confectioners' sugar.

Chocolate chip cookies

Ingredients

• 1 cup salted butter* softened
• 1 cup white (granulated) sugar
• 1 cup light brown sugar packed
• 2 tsp pure vanilla extract
• 2 large eggs
• 3 cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• 1 tsp sea salt***
• 2 cups chocolate chips (or chunks, or chopped chocolate)

Instructions

• Preheat oven to 375 degrees F. Line a baking pan with parchment paper and set aside.
• In a separate bowl mix flour, baking soda, salt, baking powder. Set aside.
• Cream together butter and sugars until combined.
• Beat in eggs and vanilla until fluffy.
• Mix in the dry ingredients until combined.
• Add 12 oz package of chocolate chips and mix well.
• Roll 2-3 TBS (depending on how large you like your cookies) of dough at a time into balls and place them evenly spaced on your prepared cookie sheets. (alternately, use a small cookie scoop to make your cookies)!
  
• Bake in preheated oven for approximately 8-10 minutes. Take them out when they are just BARELY starting to turn brown.
• Let them sit on the baking pan for 2 minutes before removing to cooling rack.

Video

Notes

• When you remove the cookies from the oven they will still look doughy. THIS is the secret that makes these cookies so absolutely amazing! Please, I beg you, do NOT overbake!
• **Butter. I use Kirkland Brand Salted Butter from Costco to make these cookies. I have also used Tillamook salted butter with equally excellent results. Unsalted butter would also be great! I just recommend tasting the dough to ensure that it's salted to your liking!
• ***Some people have said they think the cookies are too salty. Please be sure to use natural Sea Salt (not iodized table salt). If you are concerned about saltiness start with 1/2 tsp salt and adjust to your tastes. I always make it with salted butter and 1 tsp sea salt. 
• **Recipe information calculated based on this recipe making 24 large cookies. 

Sandwich with Heritage ham on ham and egg salad

Because Thanksgiving dinner was moved up sooner than I wanted, I was still finishing up at the last minute. I was still making gravy and slicing bread when people started arriving.  That is why I did not have time to take any pictures.  I brought ham back to the Thanksgiving table after many years absence. My uncle never ate any kind of fowl so we always had some ham along with the turkey. I started serving Heritage ham along with turkey because it is so good.  This is a leftover ham and egg salad that is Charlie's favorite. I added some ham slices to my sandwich.  The following is a description of one of the farms that raised pigs for Heritage Foods.

Healthy Heritage Hogs

Unlike the overcrowded inhumane conditions of industrially farmed pigs, which makes up
97% of the dry, tasteless pork sold today, White Oak Pastures’ pigs forage on lush pastures
 and pecan groves, while also enjoying farm fresh eggs, nuts and grains. These
accommodations coupled with the mixed heritage breed of Tamworth, Berkshire, and
Gloucester Old Spot result in the most astonishingly healthy, full-flavored ham you will ever enjoy.

Ham n Egg Salad

Ingredients

2 c. Left over baked ham, diced very small
4 hard boiled eggs, chopped
1 c. mayonnaise
1/2 c. chopped celery
1/4 c. chopped sweet onion
1/4 c chopped dried apricots Have used dried apples and or golden raisins.
Salt and Pepper to taste

Instructions

Combine diced ham, eggs, celery, onion, and dried apricot. Add mayonnaise and mix. Salt and pepper to taste. If possible, allow to sit in refrigerator for 1 hour. Serve alone or on bread.

Cornish Hens with Asian Orange Sauce

GAME HENS WITH ORANGE AND HONEY

2 Cornish game hens

SAUCE

1 cup orange juice

3 inch strip orange zest

1/2 teaspoon salt

1/8 teaspoon red pepper flakes

1/2 inch ginger peeled and sliced

1 clove garlic peeled and split

3 green onions, sliced 1-inch thick

1/3 cup soy sauce

1/3 cup honey

1/4 cup sesame oil

------------------

1teaspoon corn starch dissolved in  water 

orange slices for garnish

MIX sauce except, cornstarch  water.  Simmer to reduce to about a cup. Add cornstarch and water to thicken.  Cook cornish hens according package directions.  Baste with sauce every 15 minutes.  Serve hens with sauce.

SPINACH KIM CHE         2 servings

10 oz. spinach 1 T. Sesame oil

2 T Soy sauce 1 T scallion, minced

2 tsp Sugar 1 tsp vinegar (optional)

1 1/2 tsp sesame salt salt & red pepper (optional)

BLANCH SPINACH IN BOILING WATER UNTIL BRIGHT GREEN ( ABOUT 2 MINUTES).  PLUNGE INTO COLD WATER.  SQUEEZE OUT EXCESS WATER.  MIX REMAINING INGREDIENTS AND  TOSS WITH SPINACH.  SERVE IMMEDIATELY OR REFRIGERATE UP TO SEVERAL DAYS.

Ham Hocks, Navy Beans and Collard Greens

I tried this recipe for collards today and don't care for it. Charlie couldn't tell a difference and it is easy and quick but it leaves the bitterness in the greens more than I like. I prefer to simmer them in seasoned water for a couple of hours instead.  I used navy beans today. Charlie does not care for black-eyed peas and we only have them on New Years Day any way.  Beans were cooked OK but they were probably too old to cook as tender as they should have after two hours. I didn't use the scallions for garnish. 

Black-Eyed Peas With Ham Hock and Collards 

• DAVID TANIS YIELD About 12 cups cooked beans, 10 to 12 servings TIME2 hours

INGREDIENTS

• 2 pounds black-eyed peas, soaked overnight if possible

• 2 pounds smoked ham hock, meaty ham bone or slab bacon

• 2 teaspoons kosher salt

• 1 large onion, peeled and stuck with 2 cloves

• 1 bay leaf

• ½ teaspoon black pepper

• ½ teaspoon allspice

• 2 tablespoons vegetable oil

• 4 garlic cloves, minced

• ½ teaspoon crushed red pepper

• 2 pounds collard greens, cut in 1-inch ribbons (about 8 cups)

• 1 bunch scallions, cleaned and chopped, for garnish

•

PREPARATION

1 Drain peas and put them in a large Dutch oven or heavy-bottomed soup pot. Add ham hock or bone (if using slab bacon, cut it into 2-inch chunks), cover with 10 cups water and turn heat to high. Add salt, onion stuck with cloves, bay leaf, black pepper and allspice.

2 Bring to a boil, then reduce heat to a gentle simmer. Skim off and discard any foam that rises to the surface. Simmer for 1 1/2 to 2 hours, until peas are tender. Throughout cooking, add water as necessary, always keeping liquid level 1 inch above surface, stirring with wooden spoon occasionally. Turn off heat. Check broth for salt and adjust seasoning. Mixture should be fairly brothy. With a pair of tongs, remove ham hock, ham bone or bacon. Chop meat and skin in rough pieces and set aside.

3 Put a large wide skillet over medium-high heat. Add vegetable oil and heat until wavy. Add garlic and red pepper and let sizzle without browning. Add collard greens and stir to coat. Season with salt and add 1 cup water, stirring to help wilt greens. Add chopped ham and reduce heat to medium, then cover with lid slightly ajar and cook until greens are soft, about 20 minutes. Check seasoning.

4 To serve, put greens and meat in low soup bowls, then ladle over hot black-eyed peas. Sprinkle with scallions.

Kielbasa and Cabbage

Kielbasa and Cabbage  

6 slices bacon

1/4 cup water

2 tablespoons white sugar

1 onion, chopped

2 teaspoons minced garlic

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon seasoning salt

3 teaspoons caraway seed

1 large head cabbage, cut into small wedges

1 pound Polish kielbasa

Directions Prep10 m Cook 30 m Ready In 40 m

• In a large skillet, fry bacon over medium high heat until browned, turning once. Remove bacon from pan, reserving drippings, and place on paper towels. 
• Stir water, sugar, onions, garlic, red pepper flakes, seasoned salt, and caraway seeds into drippings. Add cabbage, and gently stir. Cover, and cook over medium heat for 10 to 15 minutes. 
• Add kielbasa to the pan. Cook, covered, for an additional 10 to 15 minutes. Crumble bacon over top, and serve hot.

Smoked ribs and beer brats

I got some ribs even though I thought it would be difficult to use the smoker on a cold day but it fired right up and held temp. for four hours just like it was a summer day.

Chili

Norm's Chili

1 lb hamburger 

1 lb  chorizo

1 onion, finely chopped 

2 cloves garlic, smashed

8 oz tomato sauce 

1 Tbs. sugar

3 Tbs. chili powder 

1 ounce red wine vinegar 

1 C. picante sauce 

1 bay leaf 

1/2 to 1 tsp. salt 

1 T. paprika 

1 can red beans, not drained 

1/2 tsp. pepper 

1/4 tsp. cumin 

1/4 tsp. cayenne 

1/2 bottle beer 

1-2 ounces cocoa powder 

dash or two Tabasco No Tabasco, added about 1/4C ketchup

Saute meat, when almost done, add onions and garlic. When onions are tender, add rest or ingredients. Cover and simmer 1 hour. Remove lid and let cook down if necessary. Refrigerate overnight and remove fat and reheat. 

Note: if desired.... 

If cooked without beans, serve them and grated raw onion on the side as a garnish. 

Chili toppings

corn chips 

thinly sliced green onions 

grated cheese

sour cream 

diced fresh jalapeno 

Corn

Cut corn off cob, heat with 1 Tbs, butter, add salt, 1 Tbs honey and a dash of cream or milk to taste. Heat for about 5 minutes.