Wednesday, September 9, 2015

Sauerbraten (German Pot Roast

Serving Size : 12

6 pounds beef top round roast


1 cup Cider Vinegar
1 quart Beer ( I Use Heineken )
1 each large onion -- sliced
1 large carrots, coarsely chopped
2 stalks celery, coarsely chopped
2 each Bay Leaves
4 each Cloves, Whole
1/2 teaspoon Thyme
1/4 teaspoon Ginger
1 teaspoon salt
1 teaspoon pepper
1/2 tablespoon Garlic -- minced

1/2 cup Olive Oil
1/4 cup Sugar

Marinade From Beef
1 Cup Beef Stock

1/2 cup Red Wine
1/4 cup Sour Cream
Roux if needed

[1) Mix Vinegar, Beer and Seasonings, bring to a boil Pour over Beef.....Marinate 2-3 days in refrigerator. Turn twice each day. 3 or 4 days is even better.

[2) Remove meat from marinade and pat meat dry. Brown Meat in Olive oil on all sides. Sprinkle a little sugar over beef and brown. The browning does not seal in juices as many think - what browning does is develop more complex flavors - so brown it well and don't skip this step.

[3) Pour marinade into large pot and add the browned beef. Add beef stock to just barely cover meat about 2/3 or more. SIMMER 3 - 4 hours, covered, until meat is 160 to 180 degrees F internal temperature.

[4) When done, remove meat; Strain liquid, pressing vegetables to get all the juices. Add Red Wine to cooking liquid and reduce till flavor is correct. Add Sour Cream and mix in; thicken with roux if needed.

For a stronger and more intense flavor:
* You may leave out the ginger and use crushed ginger snap cookies instead of roux to thicken the gravy. Or do both.
** You can also press cloves into the meat before marinating, 20 to 30 cloves. Be sure to remove them before cooking.

Sweet Corn Casserole

Servings: 6 to 8 side
1/4 cup (1/2 stick) butter or margarine
2 tablespoons vegetable shortening
1/2 cup masa harina flour (Mexican corn masa mix)
2 cups loose-pack frozen whole-kernel corn, partially thawed
3 tablespoons cold water
3 tablespoons ALBERS® Yellow Corn Meal
1/4 cup granulated sugar
2 tablespoons NESTLÉ® CARNATION® Evaporated Milk
1/4 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon chili powder (optional)

PREHEAT oven to 350° F.
 Lightly grease 9-inch pie plate.
PLACE butter, vegetable shortening and flour in food processor; cover. Process until creamy. Add water and corn; process until corn is coarsely chopped. Combine corn meal, sugar, evaporated milk, baking powder and salt in medium bowl. Stir in corn mixture until combined. Spread into prepared pie plate. Sprinkle with chili powder.
BAKE for 40 to 45 minutes or until firm and lightly browned around edge. Cool on wire rack for 15 minutes before serving. Scoop or cut into wedges to serve.

"Rice" Pudding

1/2 cup finely grated (riced) RAW cauliflower
1/2 cup ugar
1/4 cup Brown Sugar
4 oz. cream cheese
2 egg yolks
1 cup heavy whipping cream
1 teaspoon vanilla extract
1/2 teaspoon nutmeg
1/8 teaspoon ground cloves

Mix 1/4 cup of cream with sweeteners, extracts, spices, and cauliflower. Heat in microwave
for 1 1/2 minutes. Let stand for 15 minutes. Beat egg yolks with 1/4 cup of cream; set aside. Pour remainder of cream in sauce pan, add cream cheese and cook on medium heat, stirring constantly, until thickened. Add cauliflower mixture and egg mixture to pan and stir to rethicken.

Pour into 4 small ramekins or pudding dishes and refrigerate 1-3 hours. Serve and enjoy!

Makes 4 servings.