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Mar 29 2010

Traditional Easter and Passover Recipes

Category: Uncategorized — Steven @ 3:30 pm

In the PA Dutch Tradition, add some fun color to your Easter table with this recipe for Red Beet Eggs:

8 eggs
2 (15 ounce) cans whole pickled beets, juice reserved
1 onion, chopped
1 cup white sugar
3/4 cup cider vinegar
1/2 teaspoon salt
1 pinch ground black pepper
2 bay leaves
12 whole cloves

Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel.
Place beets, onion, and peeled eggs in a non-reactive glass or plastic container. Set aside.
In a medium-size, non-reactive saucepan, combine sugar, 1 cup reserved beet juice, vinegar, salt, pepper, bay leaves, and cloves. Bring to a boil, lower heat, and simmer 5 minutes.
Pour hot liquid over beets and eggs. Cover, and refrigerate 48 hours before using.


This recipe for Coconut Easter Eggs makes a great take-home treat for guests and coworkers:

3/4 cup  Mashed potatoes; unsalted
2 cups  Flaked coconut; fresh or dried
1/2 teasoon Salt
1 teaspoon Vanilla extract
3 1/2 cups  Confectioner’s sugar
8 ounces Semisweet chocolate
1 tablespoon Vegetable oil

In mixing bowl, mix potato, coconut, salt and vanilla. Gradually mix in sugar. Cover; refrigerate overnight. Shape into 1/2 tablespoon-sized eggs. Heat chocolate and oil until chocolate melts. Dip eggs into chocolate oil mixture. Set aside on wax paper in refrigerator to harden. Makes about 60.

If you’re celebrating Passover or just looking for something different, here’s a recipe for a twist on the traditional Haroset:

2 Granny Smith apples
Juice of 1/2 lemon
1/2 cup fresh mango, peeled and diced
1/2 cup chopped toasted pecans
1/2 teaspoon cinnamon
1 tablespoon honey
1 tablespoon Port or sweet wine

Peel, core, and dice the apples and sprinkle with the lemon juice.  Place all the ingredients in a food processor. Pulse once or twice just to break up. Let sit for the flavors to meld.

Jan 11 2010

Sauerkraut Ball Recipe

Category: Uncategorized — Steven @ 3:02 pm

The recipe below is a twist on the traditional Pennsylvania Dutch New Year’s pork and sauerkraut.  If you’re craving more PA Dutch food, come on down to Lancaster County and stay at the Country Inn & Suites in Manheim.  We’re close to many PA Dutch restaurants and other attractions.  Call 1-877-720-1202 or visit www.countryinns.com/manheimpa for more information.


Saurkraut Ball Mixture:
1/4 cup butter (1/2 stick)
1 medium onion, minced
2 cloves garlic, finely minced
1 can Spam, finely chopped (any flavor but I find hickory adds a special something)
1 TBP dried parsley
1/4 cup flour
1 qt saurkraut

Breading:
1 bowl of flour
1 bowl of egg and milk mixture
1 bowl of breading

1.) Melt butter in pan. Add onions and garlic and brown, stirring occasionally.
2.) Once onion is golden, stir in Spam pieces and cook until browned.
3.) Add parsley and stir into mix.
4.) Stir in flour 1 tablespoon at a time.
5.) Pour in saurkraut and stir until well blended. Cook on medium until mixture is heated through completely. Mixture should be thick and cohesive. If too thin, add more flour 1 tablespoon at a time until desired thickness.
6.) Place mixture in a bowl and cover with wax paper or plastic wrap. Put bowl in the refrigerator overnight, preferably up to 24 hours.
7.) After resting overnight, remove mixture from refrigerator. Using a teaspoon to scoop out mixture, roll it into approx. 1 inch balls.
8.) Heat oil in deep fryer. Roll balls in the flour, then in the egg/milk, then in the breading. Place breaded balls in deep fryer until they float or about 5 minutes. Timing will change as you work on the batch. Balls should be a golden brown when removed from the oil.
9.) Place balls on cookie sheets lined with newspaper covered by paper towels to catch excess oil. Once the balls have cooled slightly, transfer to plate. Or simply eat from the cookie sheet. Most of all, ENJOY!