Fastnachts

I had so many wonderful memories as a childhood with my folks. They made certain I always remembered them with fondness. One of my favourite memories was coming home from school on Shrove Tuesday to my Mom making these delicious donuts from her native Germany. She explained to me that fastnacht was made on Fastnacht (the night of fast0 in order to use up lard and flour prior to Lent. I don't think they lasted much past dinner, but then I don't think she made as many as I do.  

I only brought this tradition back to my family in the last few years and they look forward to it every year now. This time I was lucky to have my children home from school because of unused snow days so I could put them to work helping me knead, powder, deep-fry - wherever I needed the help in the hours long process.  

It was worth the time!

Fastnacht

Ingredients:

        2 1/2 cups Milk

        1/2 cup Shortening

        2 tsp Salt

        1/4 cup Warm Water, for proofing yeast (110 degrees)

        2 packets Active Dry Yeast

        9-10 cups Flour, sifted

        1 1/2 cup Sugar

        1/2 tsp Nutmeg

        6 Eggs, beaten

        2 quarts Vegetable Oil, for frying

        Powdered Sugar to dredge

Directions:

1. Scald the milk, add shortening and salt.
2. Cool milk until it is lukewarm.
3. In a small bowl, proof the yeast by adding the warm water to the yeast. 
4. Let stand 10 minutes.
5. Add yeast to milk mixture. Stir.
6. Gradually add 5 1/3 cups sifted flour, beating batter thoroughly.
7. Put in warm place and allow to stand until full of bubbles.
8. Mix sugar with nutmeg and combine with beaten eggs.
9. Stir into first mixture and remaining 3 2/3 - 4 2/3 cup flour.
10. Knead well, cover and let rise in a warm place for about 1 hour. 
11. Turn out lightly onto floured board and roll 3/4 inch thick.
12. Cut with a doughnut cutter or biscuit cutter, shaping into ball or make into twists.
13. Cover with a thin cloth and let rise on board until top is springy to touch of finger.
14. Drop into hot fat (375) with the raised side down, so the top side will rise while under side cooks. 
15. Drain on absorbent paper. 
16. Toss in confectioners sugar while still warm.

Yields 6 dozen.

Enjoy!

            Ingrid

Smoked Sausage and Chicken Gumbo

We wanted to celebrate Mardis Gras this year with a dish from New Orleans. After searching Pinterest I found this recipe from Iowa Girl Eats. There was just the right amount of kick to this Gumbo and everyone, including the fussy ones, loved it.

Smoked Sausage and Chicken Gumbo

Ingredients:

        1 tsp + 3 Tbs Olive Oil

        14 oz Andouille Sausage, sliced into half-moons
        4 skin-in, bone-in Chicken Thighs
        1 tsp + 1 Tbs Cajun Seasoning
        6 Tbs Flour
        1 Green Bell Pepper, chopped
        2 small Celery Stalks, chopped
        1 small Onion, chopped
        2 cloves Garlic, minced
        2 Tbs Tomato Paste
        56 oz low-sodium Chicken Broth
        2 Bay Leaves
        1/4 tsp Smoked Paprika
        1/4 tsp Cayenne (more or less according to taste)


Directions:

1. Heat 1 teaspoon oil in a 6-quart Dutch oven or soup pot over medium-high heat.
2. Add sausage then saute until browned, 5-7 minutes.
3. Transfer to a plate then set aside.
4. Season both sides of chicken thighs with 1 teaspoon Cajun seasoning then place skin side down in Dutch oven.
5. Sear on both sides until golden brown, 3-4 minutes a side (does not need to be cooked through).
6. Transfer to plate with sausage and set aside.
7. Remove Dutch oven from heat for a few minutes to cool slightly then place back over medium heat.
8. Add remaining 3 Tablespoons oil.
9. Sprinkle in flour and whisk constantly until mixture is the color of caramel, 10-15 minutes (this is your roux.)
10. Add bell pepper, celery, and shallot or onion then saute until vegetables are slightly tender, 5 minutes, scraping the bottom of the Dutch oven often with a wooden spoon to make sure roux doesn't burn.
11. Add garlic and tomato paste then saute for one more minute.
12. Add a couple big glugs of chicken broth at a time to the Dutch oven, using the wooden spoon to scrape up any bits on the bottom.
13. Add remaining chicken broth, remaining 1 Tablespoon Cajun seasoning, bay leaves, smoked paprika, cayenne pepper, sauteed sausage and chicken thighs then turn heat up to bring gumbo to a boil.
14. Turn heat down to medium then simmer uncovered for 1-1/2 hours, occasionally skimming off the fat that rises to the top.
15. Transfer chicken to a cutting board then remove and discard skin and bones.
16. Shred chicken then add back into the gumbo.
17. Remove bay leaves then taste and adjust seasonings if necessary.
18. Serve over cooked white rice.

Serves 6

Enjoy!

            Ingrid

Beef Rendang or "Rendang Daging" - Spicy Beef Stew with Coconut

Beef rendang or “rendang daging” is of Indonesian origin. It's a time-consuming dish, but well worth it - save some leftover as it only gets better overnight.

Beef Rendang

Ingredients:

        1 1/2 lb Boneless Beef Short Ribs (cut into cubes)
        5 Tbs Cooking Oil
        1 Cinnamon Stick (about 2-inch long)
        3 Cloves
        3 Star Anise
        3 Cardamom Pods
        1 Lemongrass (cut into 4-inch length and pounded)
        1 cup Thick Coconut Milk
        1 cup Water
        2 tsp Tamarind Pulp (soaked in some warm water for the juice and                             discard the seeds )
        6 Kaffir Lme Leaves (very finely sliced)
        6 Tbs Kerisik (toasted coconut)
        1 Tbs Sugar/Palm Sugar or to taste
        Salt to taste

Spice Paste:

        5 Shallots
        1 inch Galangal
        3 Lemongrass (white part only)
        5 cloves Garlic
        1 inch Ginger
        10-12 Dried Chilies (soaked in warm water and seeded)

Directions:

1. Chop the spice paste ingredients and then blend it in a food processor until fine.
2. Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry them until aromatic.
3. Add the beef and the pounded lemongrass and stir for 1 minute.
4. Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked.
5. Add the kaffir lime leaves, kerisik (toasted coconut), sugar/palm sugar, stirring to blend well with the meat.
6. Lower the heat to low, cover the lid, and simmer for 1 – 1 1/2 hours or until the meat is really tender and the gravy has dried up.
7. Add salt to taste. If not sweet enough, add more sugar to taste.
8. Serve immediately with steamed rice and save some for overnight.

Cook’s Note:

To prepare the kerisik or toasted coconut, just add the grated coconut to a dry wok and stir continuously until they turn golden brown.

This is good with white rice to tame the spiciness.  

Enjoy!

            Ingrid