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

Authentic Carnitas - cooked in lard

I know I have featured Carnitas before but I wanted to make sure that I include  this version from The Pampered Chef.  Carnitas are chunks of pork shoulder that have been slowly cooked until golden brown, slightly crispy, and very tender. Cooking them in lard is the secret in this recipe. I have another version more Tex-Mex that is healthier.

Authentic Carnitas

Ingredients:

    

        2 1/2 lbs Boneless Pork Shoulder

        2 lbs Lard

        1/4 cup Lime Juice 

        1/2 Tbs Salt 

        2 doz Tortillas

        Pico de Gallo

Directions:

1. Slice the pork into 3 inch slabs. It's important that they all end up roughly the same size, so they cook in the same amount of time.  
2. Toss the pork into a large bowl.
3. Add the lime juice and salt.
4. Stir the pieces until well coated.
5. Cover the bowl and set aside for an hour.
6. Toss the pieces twice over the course of the hour. 
7. Meanwhile, melt the lard in a large pot over medium heat.  
8. When the hour is up, carefully add the pork to the pot. The lard should cover the pieces. After a few minutes, very large and lazy bubbles will pop to the surface. This is what you want. 
9. Let cook on medium, flipping the pieces occasionally for even cooking, for about 2 hours. The meat should be very tender when pierced with a fork. It took me an extra 15 minutes. 
10. Raise the temperature to medium-high. The lard will start bubbling furiously.
11. Cook for 30 minutes. They should come out all nicely browned and golden. 
12. Set them on a cutting board and let sit for 10 minutes or so. 
13. Meanwhile, fill the bottom of another pot with about a 1/2 inch of water and bring to a boil. 
14. Wrap the tortillas in a towel and set in a steamer basket atop the boiling water. Cover the pot.
15. Cook for 1 minute. 
16. Then turn off the heat and let sit for 15 minutes or so. 
17. Pull the pork apart with two forks.
18. Roll up a little meat into a taco, sprinkle on some salt, and top with pico de gallo.   

Enjoy!

            Ingrid