My Czech roots are precious to me and this week I enjoyed a hearty stock of Sauerkraut Soup. This recipe was one of two recipes my Mother made and she was given this recipe by our dear Bohemian friend, Blanche.
I understand that many families serve a Sauerkraut Soup as a traditional Christmas Eve meal but I enjoy it anytime!
After the rich, sweet treats of the holidays, the hearty sauerkraut soup was a welcome change allowing me to walk down memory lane once again.
1 pint sauerkraut (add extra caraway seed if desired)
1 cup finely diced ham
1 quart cooked and drained diced potatoes
1 quart Milk (more or less)
1 egg yolk
1 heaping tablespoon of flour
salt and pepper
dill weed garnish (optional)
Put enough water on sauerkraut to simmer slowly with ham.
When tender, pour milk over and a chunk of butter. Salt and pepper to taste.
Break egg yolk into small bowl and whisk.
Add flour and mix together.
Drop small pieces of the dough into the soup until cooked through, 10-15 minutes.
Add cooked, drained potatoes to the soup.
Heat until low boil. Serve or cool to serve next day. The flavor is even better the next day!
Every year my daughter and I look forward to the seasonal Pumpkin Frozen Custard at Good Times. When I saw the Pumpkin Frozen Yogurt recipe in relish.com, I had to try it. It is very good and, I tell myself, healthy. It freezes quite hard so be prepared to torture yourself for a few minutes while it softens to serve.
I also tried drizzling honey with a bit of cayenne pepper on the top. Quite tasty and the honey hardens on the icy frozen yogurt.
FROZEN PUMPKIN YOGURT
1 1/2 cups Greek low-fat yogurt
1 1/2 cups whole milk
1 1/2 cup dark brown sugar
2 cups pureed pumpkin
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
Whisk all ingredients in a bowl until combined. Place in container of ice cream freezer and freeze according to manufacturer’s instructions. Serves 10.
The zucchini continue to produce and multiply and I continue to seek new ways to use it. I found this recipe at Health.com and really liked it. The rounds are very good hot from the oven, but also very good at room temperature. I served them plain but know they would be great dipped in ranch dressing!
1/4 cup dry breadcrumbs
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/4 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/8 teaspoon freshly ground black pepper
2 tablespoons milk
2 1/2 cups thinly sliced (1/4″) zucchini rounds
Preheat the oven to 425 degrees.
Combine the breadcrumbs, cheese, salt, garlic powder and pepper in a medium bowl, stirring with a whisk.
Place milk in separate, shallow bowl.
Dip the zucchini rounds in the milk and dredge in the breadcrumb mixture.
Place the prepared slices on an ovenproof wire rack coated with cooking spray. Place rack on a baking sheet. Bake for 30 minutes until browned and crisp.
Tres Leches (Three Milk) Cake was not on my radar screen until 8-10 years ago. A friend served it for the Holidays and I was instantly in love! When my sister and I traveled to Puerto Rico a few years ago, we couldn’t get enough of it!
On my way home from Nicaragua several weeks ago, I wasn’t ready to let go of the cuisine and was happy to discover Tres Leches at the Miami airport. It was good, but not of the quality I truly wanted to experience.
Once home in Colorado, I had to make it from scratch. It tasted wonderful, but not the most beautiful presentation I’ve ever seen. Oh well, I’m more about the taste, especially when fresh strawberries graced the top of each serving.
TRES LECHES CAKE
1 cup flour
1 teaspoon baking powder
5 eggs, separated
1 cup sugar
1/2 cup milk
1 teaspoon vanilla
Preheat oven to 350 degrees. Lightly grease a 9 inch square baking pan.
In a mixing bowl, sift together the flour and baking powder.
Use an electric mixer to beat egg whites, in a large bowl, until forming soft peaks.
Add sugar a bit at a time and beat until well mixed.
Add egg yolks one at a time, beating 30 seconds after each egg yolk is added.
Continue beating and add half of the flour mixture and half of the milk.
Mix very well then add the remaining flour, milk and vanilla extract. Assure all are mixed well together.
Pour batter into prepared pan and bake 20-25 minutes. Remove from oven and cool on a wire rack. Use a toothpick, fork, or skewer to poke several holes in the cake.
THREE MILK SYRUP:
12 ounce can evaporated milk
14 ounce can sweetened condensed milk
1 cup heavy cream
Mix the evaporated milk, condensed milk and heavy cream together until well blended. Pour over top of prepared cake. Cover and refrigerate for 2 hours or more.
I served the cake without the following frosting but with strawberries. Just in case you are more of a frosting person, here it is:
1 cup cold whipping cream
1/4 cup sugar
1/2 teaspoon vanilla
Before serving the cake, whip together the cream, sugar and vanilla in a chilled bowl. Use an electric mixer to beat until stiff peaks form.
Spread frosting over cake. Cut into squares and service. Store any leftovers in the refrigerator.