December 28, 2006
In case you missed this in our October e-letter – this is a great recipe for your New Year’s Eve buffet. (Adapted from a classic 1980s Bon Appetit recipe.)
¾ pound Italian sweet sausages (Southwestern substitution: Chorizo sausage)
1 medium onion chopped
1 medium carrot diced
2 garlic cloves, minced
1 medium apple, peeled, cored, and chopped
1/2 cup diced green bell pepper or Cannon’s Just Plain Green Chile
¼ cup Cannon’s Red Hots (optional)
2 cups seasoned bread stuffing mix
1 egg, lightly beaten
½ cup chopped flat leaf parsley
(Southwestern substitution: cilantro)
½ cup beef broth
¼ cup Madeira
Salt and freshly ground pepper
1 2-pound flank steak, butterflied and lightly scored on each side
Barbecue sauce (We use Kraft Hickory-smoked, the old standby)
½ cup water
Break sausage into small pieces and sauté in large skilled over medium heat about 8 minutes. Remove with slotted spoon and transfer to medium bowl. Add onion, carrot and garlic to drippings in pan and sauté 4 to 5 minutes. Stir in apple and green pepper (if using green pepper) and sauté until slightly softened about 3 to 4 minutes. Remove from heat and add sausage, green chile (if substituting for green pepper) and Red Hots.
Preheat oven to 350 degrees. Add stuffing mix, egg, parsley, broth and Madeira to sausage mixture and blend thoroughly. Season to taste with salt and pepper. Spread mixture on meat, leaving ½ inch border on all sides. Loosely roll steak lengthwise and secure at intervals with string or skewers. Place in roasting pan, seam side down and bake 45 minutes. Brush with barbecue sauce and bake 15 to 30 minutes more, or until meat is tender. Remove to serving platter and keep warm.
Degrease roasting pan and place on range over medium heat. Add water and 1 tablespoon barbecue sauce and cook for a few minutes, scrapping pan to blend in any brown bits. Strain. Slice steak thinly, arrange on plate and pour sauce over.
December 7, 2006
It’s that time again – and to get in the mood, I’m baking. Here’s a favorite:
Old Fashioned Pepparkakor
(Thanks to Elaine Withee)
3 ½ cups all purpose flour
1 teaspoon soda
1 ½ teaspoons ginger
1 ½ teaspoons cinnamon
1 teaspoon cloves
¼ teaspoon cardamom (optional)
½ cup butter. Add gradually to
3/4 cup sugar, creaming until light and fluffy.
1 unbeaten egg
¾ cup dark molasses
2 teaspoons orange zest (grated orange rind). Beat well.
The dry ingredients, gradually, mixing until well blended. Cover or wrap in waxed paper and chill overnight (or at least two hours). Dough may be used in small amounts. Dough will keep for one week in refrigerator.
Roll out on well-floured board to 1/8 inch thickness. Cut into shapes. Place on greased baking sheet. If desired, place a blanched almond half in the center of each cookie. Cookies may also be decorated with colored sugar or frosted with confectioner’s sugar frosting.
Bake in moderate oven (375 degrees) 8 to 10 minutes.
Makes 3 to 6 dozen,, depending on size.