Spaetzle

After being reminded how much I loved spaetzle both at Oktoberfest in New Ulm and at a German restaurant in Palm Springs with friends, I asked for a spaetzle maker for Christmas. A 1/3 batch of the recipe on the maker's label was delicious and a generous amount for two people.

Spaetzle 

(Serves 2)

• 1 egg
• 1/3 c milk
• 1 c flour
• scant 1/4 tsp salt
• couple dashes nutmeg

Using paddle, beat egg until foamy, then beat in milk, then dry ingredients, a little at a time. The dough will be stiff and elastic. Use the spaetzle maker to press into boiling water and allow to boil 2-3 min. Strain the cooked floating dumplings out of the water and top with butter and freshly cracked pepper.

Vegetarian Sushi

Grandma rolling sushi

Rolling your own sushi is a fun, if a bit messy.

Sushi Rice

2  c sushi-grade short grain rice

2 c plus 2-4 tbsp water (more if very dry/in the winter)

1/3 c rice wine vinegar

2 Tbsp sugar

1/2 tsp salt

Rinse rice well, then cook on the regular cycle in the rice cooker. Remove to a large bowl or cookie sheet and fluff with a paddle. Allow to cool (you can periodically fan the rice). Mix vinegar, sugar and salt, and gradually sprinkle over the rice and lightly mix (don't stir). Wait until cool to the touch before using. Don't refrigerate.

Dynamite Sauce

1/4 c mayo

1 tsp to 1 Tbsp Sriracha hot sauce (to taste)

Stir to combine.

Quick pickled carrot and daikon

5 oz daikon

4 oz carrot

1/2 c water

1/2 c apple cider vinegar

1/3 c sugar

pinch salt

Julienne daikon and carrot using a julienne peeler. Combine vinegar, water and sugar in a saucepan and heat until sugar dissolves. Allow to cool, then add to vegetables.

Other ingredients:

Nori wrappers

Pickled ginger

Soy sauce

Wasabi (in the tube is better than preparing from dried which is what we did this time)

Avocado

English cucumber

Furikake seasoning

Green onions

Will trying out the Sushezi extruder

Quick Sourdough Crumpets

Halving this King Arthur Flour crumpet recipe makes 2 crumpets- they're quick and go well with soup.

• 1/2 c unfed sourdough starter
• 1/2 tsp sugar
• 1/8 to 1/4 tsp salt
• 1/8 tsp plus a pinch of baking soda

Preheat griddle to 300 and grease it. Grease the 2 circular molds. Divide batter into the molds on the griddle and cook 5 min, then remove rings and flip, cooking another 4-5 min until golden brown.

This one was cooked in a cast iron skillet with a good film of oil

Pretzel Hugs

Meg asks for these each year. The recipe is from here, although I find the cooking times need to be extended. The hugs need to go at least 7 min, and the chocolate kisses at least 9 (oven at 200F). Even then, the chocolate kiss versions don't melt well. The Hug version is more reliable, and we all think a bit tastier- stick with the Hug version going forward.

Ready to go into the oven

Fudge

After seeing the new Wow Fudge stand at the MN State Fair (over 70 flavors), I was suddenly having daydreams of quitting my job and opening a fudge store, or maybe just seeking out a fudge apprenticeship. I watched videos of people stirring big copper kettles of fudge with what looked like small boat oars, or manipulating a thick layer of fudge on a marble slab. I imagined the smell, and the joy of people buying and eating fudge. I searched for bulk recipes for fudge businesses and didn't find anything (of course proprietors will guard these carefully) but I did see that a lot of places that sell fudge now do so using pre-packaged mixes, like from Calico Cottage. I'm not seeing that a lot of places sell genuinely homemade fudge anymore. I guess I understand why- the cooking process has to be managed to precise temperatures, and there is a big cash outlay in specialty equipment if you're going to prepare from scratch. 

I decided to try some fudge recipes at home and see what I could create. My first attempt was a recipe for Old Fashioned Salted Caramel Fudge. The recipe called for heating the mixture on the stove, stirring constantly until it reached the temperature of 240F. My batch was taking FOREVER to get to that temperature, and then it suddenly seized. I tried to "rescue" it following directions that call for adding water and bringing it up to soft-ball temperature again. Again, no luck. I tested my old analog candy thermometer using boiling water, and discovered it wasn't accurate. I threw it out and bought a new, fancy, 4-probe digital thermometer that Andy can also use for multiple meats in the smoker. 

Salted caramel fudge- gone terribly wrong

Next, I tried a recipe for pistachio "fudge," but this wasn't really fudge, because it was made with sweetened condensed milk, white chocolate chips, pistachios and Jell-O pudding mix, and you melted things together. It was alright. It did not have the texture of real, creamy fudge.

Pistachio "Fudge"

The Fannie Farmer Cookbook sounds like a reputable place to get a fudge recipe, so I tried that next.

Fannie Farmer Chocolate Fudge

• 4 Tbsp unsweetened cocoa powder
• 2 c sugar
• 3/4 c milk
• 2 Tbsp corn syrup
• 2 Tbsp butter
• 2 tsp vanilla

Oil an 8x8" pan. Combine the cocoa, sugar, milk and syrup. Bring to a boil over low heat, stirring slowly. Boil with a lid on for 2-3 min. Uncover and wash down the sides of the pan with a pastry brush dipped in water (I did this, it didn't do anything). Continue boiling slowly without stirring until it reaches 234F. Remove from heat, add butter without stirring. Cool until it is 110F (this took about 45 min). then add the vanilla and stir without stopping until it loses its gloss and thickens. Pour into prepared pan, let cool/solidify at room temperature.

I found this recipe made a pretty skimpy batch in the 8x8 pan, about 1/2" high. It was pretty creamy, but not especially chocolatey. Using the new digital thermometer was much better, and more precise.  I made this to bring on a trip to Palm Springs with my girlfriends, and it triggered a TSA bag check at the airport. Fortunately it was considered a solid and the agent let me keep it.

Next up, I tried the Old Fashioned Salted Caramel fudge again, this time with the new digital thermometer. It came out much better, but I'm beginning to realize that making fudge is much more time-intensive than recipes imply. When it says bring the mixture to 238F, they don't say that you stand there stirring it for 20 min before it gets there. And to cool to 105 took about 45 min. It did get good reviews at a holiday party I brought it to.

Be careful what size pan you choose- when the mixture boils it expands a lot

The  new thermometer in action

I thought I'd try a fudge that calls for chocolate rather than cocoa, and so I tried this recipe. Utter failure. It never set at all and had the consistency of soft frosting that you'd have to eat with a spoon. I had to throw it away.

The fudge on the left was pretty good. The fudge on the right had to be tossed

Burnt Peanuts

As I was growing up, whenever we visited my grandma Nellie and grandpa Jim, my first stop would be the purple slag glass chicken candy dish in their dining room. It was always filled with some variation of Brach's candy, most commonly spiced gum drops, jelly beans, candy corn or burnt peanuts. It was a sad day when I found the contents were circus peanuts (these candies are an abomination- texture of Styrofoam, shaped like a bloated peanut, colored pastel orange and tasting like artificial banana). When grandma died there was really only one thing I wanted- that purple chicken. I figured EVERYONE would want the purple chicken because of all the good memories so I was overjoyed to learn I could have it.

4 inch hen, most likely made by LG Wright after 1966 and before they went out of business in 1999

Even though the burnt peanuts were unnaturally red and a bit waxy, I loved them. Several years ago I started making them at home during the holidays in memory of grandma Nellie. The homemade ones are highly superior (almost addictive) to what you can purchase, and easy to make.

Burnt Peanuts

Note: many recipes include red food coloring as an option. I always omit, as there are health concerns with food coloring and these get a nice umber color on their own. The peanuts are inexpensive to buy at Fleet Farm

16 oz raw spanish peanuts (no substitutes)

1 c sugar

1/2 c water

1/2 tsp (or a bit more to taste) salt

In a heavy saucepan, combine the sugar, salt and water. Bring to a boil over medium heat; stir in peanuts. Cook, stirring occasionally, for 12 minutes or until peanuts are coated and no syrup remains. Spread peanuts into an ungreased 15x10x1-in. baking pan and separate them with a fork. Bake at 300° for 30 minutes, stirring every 10 minutes. Cool. Store in an airtight container at room temperature.

Skillet Cookies

A skillet cookie is a great quick dessert for 3-6 people. You can prepare the dough in advance, spread it in the skillet and then wait to bake it so it's warm and ready when you want to eat dessert.

The King Arthur Flour skillet cookie recipe (for a 10" skillet) is really good and calls for ingredients I always have on hand. A half-batch of the recipe works well in a 7" diameter skillet.

I've also made a Reese's peanut butter skillet cookie:

1/4 to1/2 cup granulated sugar (I used 1/4 c)
1/2 cup brown sugar
1/2 cup salted butter softened
1 large egg room temperature
1/4 cup whole milk
1/2 cup creamy peanut butter
1/4 teaspoon salt
1/2 teaspoon baking soda
1 3/4 cups all purpose flour
1 cup Mini Reese's peanut butter cups halved (I used the ones from Trader Joe's )

Preheat oven to 350 degrees. Cream butter and sugars together, then mix in egg, peanut butter and milk. Add dry ingredients and mix well to combine. Gently fold chopped PB cups into the cookie dough.
Lightly grease a 10 inch cast iron skillet. Place the cookie dough into the cast iron skillet and spread out with a spatula until the surface is even.
Bake the skillet cookie for 25-30 minutes, or until nicely browned on top and a tooth pick inserted in the center comes out clean. Allow the skillet cookie to cool for 10 minutes.

Peanut butter cup

A half-batch in a 7" skillet