Oktoberfest Stoup

oktoberfeststoup

My mom made this recipe for our Christmas lunch and oh goodness does it make a delicious soup (or “stoup” as Rachael Ray terms her recipes that are somewhere between a stew and a soup). I found the recipe in the chef’s 30-minute Get Real Meals book.

2 TB vegetable oil
2 TB butter, cut into pats
3 knockwursts, diced into 1-inch cubes
3 bratwursts, diced into 1-inch cubes
1 red onion, quartered and thinly sliced
2 lb red cabbage, quartered and shredded
1 t caraway seeds
salt & pepper
1 12oz bottle dark beer
1 qt veal or chicken stock
2 C tomato sauce
2 TB Worcestershire sauce
1 bay leaf, fresh or dried
3 TB finely chopped flat-leaf parsley
2 Red or Golden Delicious apples, peeled and diced
juice of 1/2 lemon

Heat a big soup pot over med-high heat. Add 1 TB of vegetable oil and half the butter. When the butter melts into the oil, add the cubed worsts and brown them on all sides, 5 minutes. Remove the browned sausages and add the remaining tablespoon each of oil and butter. When the butter melts into the oil, add the onion and cook for 2 minutes. Add the cabbage and caraway, season with salt and pepper, and stir. Cook the cabbage for 10 minutes, stirring frequently. Add the beer and cook down 1 minute. Add the stock, tomato sauce, Worcestershire, and bay leaf and stir to combine. Add the wurst back to the pot. Cover the pot and bring the stoup up to a boil, 2 or 3 minutes. Remove the lid and simmer for 5-10 minutes longer, until the cabbage is tender. Remove the bay leaf. Combine the parsley, apple, and lemon juice in a small bowl. Ladle the stoup into shallow bowls and top with generous spoonfuls of the flavored apples to stir into the stoup as you eat it.

**We used Emeril’s Chicken & Apple Sausage in place of the wursts simply because it’s what we had on hand. In retrospect, we should have added these fully cooked sausages at the end of cooking. Also, it took longer than 10 minutes to produce tender cabbage. Nonetheless, the stoup made for an unusual and delicious dinner!

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Spinach and Artichoke Dip

1 (8 ounce) package cream cheese, softened
1/4 cup sour cream
1/2 cup grated Parmesan cheese
1/4 cup shredded mozzarella cheese
1 clove garlic, peeled and minced
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
salt and pepper to taste
1 (14 ounce) can artichoke hearts, drained and chopped
1/2 cup frozen chopped spinach, thawed and drained

DIRECTIONS
1 Preheat oven to 350 degrees F. Lightly grease a small baking dish.
2 In a medium bowl, mix together cream cheese, sour cream, Parmesan cheese, mozzarella cheese, garlic, basil, garlic powder, salt and pepper. Gently stir in artichoke hearts and spinach.
3 Transfer the mixture to the prepared baking dish. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.

Wassail

Wassail

I quadrupled the batch this time (recipe is for a single batch). I think it’s the first time I’ve actually filled up my biggest pot.

2 quarts apple juice
1 pint cranberry juice
3/4 cup sugar
2 cinnamon sticks
1 teaspoon allspice
1 small orange
8 to 12 whole cloves.

In a large crockpot combine apple and cranberry juices, then sugar. Mix well. Add cinnamon sticks and allspice. Poke cloves into the orange and add to the mixture. Cook on high for 1 hour, then on low for 4 to 8 hours. Serve hot.

Peppermint Kisses

Peppermint Kisses

Tanya Dunn made these treats one year for a Christmas party and I begged for the recipe. I like to underbake the cookies just a bit for an even chewier texture. Also, don’t forget the cooking spray!

2 egg whites
2/3 C sugar
1/4 t salt
1/2 t vanilla
2 T candy canes (or 2 candy canes), crushed
1/2 C chocolate chips

Beat egg whites until stiff peaks form. Gradually add sugar, beating well. Fold in salt, vanilla, candy & chocolate. On a lightly greased sheet, drop teaspoonfuls (or tablespoon-size, depending on your preference) of batter, then bake at 275 for 25-30 minutes.

Five Cup Salad

Or “Fluffy Orange Salad” as I like to call it. As a latecomer to Nebraska (we moved here right before 7th grade), I think fruit salads with marshmallows are quite odd. This fluffy salad does not have marshmallows and perhaps that is why I like it so much. Also, the recipe comes from my friend Julie Cutler; yet another reason for it to be well-liked.

1 c mandarin oranges
1c chunk or tidbit pineapple
1c cottage cheese
1 pkg orange jello, dry
1 sm. ctn. Cool Whip

Drain the fruit really well. Mix oranges, pineapple cottage cheese and cool whip together. Stir in package of dry Jello; chill before serving.

Eskimo Cookies!

1 1/2 sticks butter
2 cups quick oats
3/4 cup sugar
confectioner’s sugar
1 Tbsp. water
1/2 tsp. vanilla
3 Tbsp. cocoa

Soften butter in bowl. Beat well. Add sugar, mix well. Mix in water, vanilla & cocoa.  Mix in 2 cups oats.  Roll into balls.  Refrigerate overnight.  Roll in confectioner’s sugar.