Cooking at home
Whenever I hear the word hasenpfeffer, I automatically think of the Bugs Bunny cartoon “Shishkabugs.” Yosemite Sam is the cook for a fussy King, and has to figure out what hasenpfeffer is. Hasenpfeffer is a stewed rabbit dish from Germany. There are numerous variations, and this is version I make.
We enjoy food from a variety of cultures, Indian, Asian, Italian, German, and Mexican. It’s always nice to make foods from scratch and I like this basic red sauce with tamales and enchiladas. I talked about cooking up meats for use in Mexican dishes in this post. I may do a post on making tamales at some point, but I will have to make them when Walt is home to help with pictures. Tamales are a three-handed operation at the best of times.
Stollen is a traditional German holiday bread with nuts, dried or candied fruit and spices. Most recipes are fairly similar, using flour, water and yeast as a start, then adding various other ingredients. The recipe I use comes from The Better Homes and Garden New Cook Book. The copy I own was published in 1989.
Cooking and baking for the holidays is a tradition for many. Whether it is cookies and candy for Christmas or latkes and kugal for Hanukkah, many cultures enjoy special foods around major holidays. Decorated sugar cookies are always a favorite of ours.
When the weather starts to cool off, I love to put in some baking time. Okay, I like to bake anytime, but especially enjoy it when it’s chilly. Here’s my recipe for Crackle-top Molasses Ginger Cookies. I got it from a friend’s mom many years ago.
I love to bake and cookies are always good. Like many other things, it’s nice to put some up for later when you are mixing up a batch. For a lot of cookies, I just bake the whole batch and freeze some of them. For chocolate chip cookies, I like to freeze the dough and bake a few at a time so they are hot and fresh when it’s time to eat.
In the fall, I like to do warm desserts such as pies and cobblers and crisps. Since it is almost Thanksgiving, I wanted to make a small batch of cherry cobbler so that we could finish it off before I make mincemeat pie.
Good measuring tools are important for many different projects. Whether you are in the workshop, the studio, or the kitchen, being accurate can mean the difference between success or not the best results. Cooking is very forgiving, but I like to measure all the ingredients the first time I try a recipe. Having the right tools at hand can make it easier to enjoy the process.
I’ve done a couple of posts on pies, but I was making one this weekend and decided to show making filling from fresh berries. I used fresh blueberries for this one, but you can use can use any combination of blueberries, strawberries, gooseberries, and raspberries.
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