German Potato Salad

When I first started eating, and loving, German potato salad I was not even in my twenties, (let’s just say that was a while ago) and had no concept of the kinds of potatoes other than russet or baking potatoes and my favorites, red new potatoes. It wasn’t until I tried to start making German potato salad that I began to understand about waxy potatoes.  This recipe calls for waxy potatoes and my favorite are Yukon Gold. dd_1657

1 1/4 lbs Yukon Gold potatoes
4 slices of bacon, or more because it is bacon
1 1/4 cups chicken broth
2 Tbs white wine or cider vinegar
1 small onion, minced
1 tsp sugar
1 tsp kosher salt
1/4 tsp white pepper
2 Tbs canola oil
1 Tbs Dijon mustard
1/4 cup snipped chives
1/4 cup chopped parsley

Cook the potatoes in salted simmering water until just tender. Just test them with a paring knife – it is the best way to decide if they are done or not. Drain, dry, and peel and slice into 1/2 inch thick slices.

While potatoes are cooking, prepare dressing. Cook bacon in a sauté pan over medium high heat until bacon is crisp. Remove bacon to a paper towel-lined plate, leaving bacon fat in the pan. Crumble bacon into small pieces and reserve.

In a pot, bring broth, vinegar, onions, salt, sugar, and pepper to a boil.

Combine canola oil, bacon fat, and mustard with warm potatoes. Pour broth vinegar mixture over potatoes. Toss to combine. Add in reserved bacon and chives and parsley.

– I think the best thing you can do is dress a potato while it is still warm because will just be a sponge to the liquid you are including. Another reason to love any kind of potato salad – in my opinion.

I first learned this idea from a good friend who dressed her potatoes for potato salad with pickle juice from the jar right when they came out of the hot water – it makes a world of difference.

 

Butter / Egg Usage – November 2016

4 November 2016 –  Walnut Tartlets – 16 Tbs (8 for crust / 8 for filling) / 1 large egg

4 November 2016 – Sour Cream Pecan Sandies – 8 Tbs / 1 large egg

4 November 2016 – Keebler’s Pecan Sandies – 8 Tbs / 1 large egg

12 November 2016 – Lemon Buttermilk Cupcakes – 1 large eggdd_1645

13 November 2016 – Parmesan Walnut Crackers –  8 Tbs

18 November 2016 – Nut Tassie Dough – 16 Tbs

18 November 2016 – Lemon White Chocolate Chip Cookies – 16 Tbs / 2 large eggs

23 November 2016 – Cornbread for Dressing, two pans – 2 eggs

23 November 2016 – Sugar Cookies with Hershey’s Kiss – 8 Tbs / 1 large egg

23 November 2016 – Butter Crust – 5  1/3 Tbs butter

23 November 2016 – Old-Fashioned Pecan Pie – 4 Tbs / 6 large eggs (yolks only)

23 November 2016 – Sunday Sweet Potatoes – 5 1/3 Tbs / 2 large eggs / 4 Tbs

24 November 2016 – Cornbread Dressing – 3 Tbs / 2 large eggs

25 November 2016 – Lemon Bars – 8 Tbs / 5 large eggs

 

114.9 Tbs butter = 14.3625 sticks = 57.45 ozs = 3.59 pounds

7 eggs

 

Walnut Tartlets 

I bought these small tartlet pans  – they are kind of like tart pans with removable sides, but just smaller.  They have been sitting around for a couple of months, but I finally decided to do something with them. So I took a tart recipe and made do with it. I also changed the nuts from pecans to walnuts, but the idea remains the same. Mostly.

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Dough:
1 cup all-purpose flour
1 Tbs sugar
1/2 tsp salt
8 Tbs unsalted butter, chilled, cut into cubes
1 Tbs ice water

Filling:
1/2 cup unsalted butter, room temperature
1/2 tsp vanilla
Pinch of salt
2 cups chopped walnuts

*^* special equipment: 4 – 4″ tartlet pans with removable sides.

In the bowl of a food processor, mix flour, sugar, and salt. Add the cubed butter and pulse until mixture is pea sized. Add ice water a teaspoon at a time and pulse until dough comes together into a ball. Turn dough onto a surface and form into a ball. Flatten into a disk and wrap in plastic. Refrigerate for 30 minutes.

Divide dough into 4 pieces. Press dough into bottom of tart pans and working up the side, making sure the pan is covered, but not too thick. Place a piece of foil on each pan, pressing into dough to hold its shape. Place the pans in the freezer for 30 minutes.

Preheat oven to 400 degrees. Remove pans from the freezer and remove foil. Place a piece of foil on a baking sheet and add tartlet pans. Prick bottom of tart dough with a fork and bake 15 – 20 minutes or until dough is lightly browned. Remove from oven and let cool to room temperature. Lower oven to 350 degrees.

In a large bowl, mix together butter, brown sugar, egg, and salt until well combined. Divide filling among the 4 tartlets.

Place tartlets on foil-lined baking sheet and bake for 25 minutes until lightly browned and a little puffy. Remove from oven and let cool to the touch. Remove outer ring of tartlet pans. Let cool completely before cutting.

Overwhelming 

If you follow food online this is the most overwhelming time of the year – between Thanksgiving, or maybe even Halloween, and New Years.

I get so many emails in my gmail account* with “29 recipes for dressing,” or the “best pecan pie,” or, heaven-forbid more recipes for Brussels sprouts – I am sorry there is not enough bacon in the world to make those things taste good. They should be called what they are, nasty little cabbages. Do not care how you shave them for a raw salad or what you roast them with. Am not doing it. Um, ever. 

The whole holiday food situation is just overwrought.

It is just a bit overwhelming and I think the best thing you can do it avoid it as best you can. Which is what I do around the holidays – avoid as best you can.

It reminds me of the traffic in our neighborhood that basically goes to hell in a hand basket between mid November and mid January because we are centrally located – which seemed like a good idea when we moved here, but when you cannot get out of your own neighborhood for about three months, you realize, it is not a good thing.

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Cranberry Relish – an easy tradition

Maybe that is why traditions become so important. They dial down the stress. You have recipes you know work and that you know your family and friends love, so it takes the pressure off. With the caveat that you don’t try to add too many new things in a single year – that way, friends, is disaster. Again, something I am prone to do, but am working on it. So far this holiday season I think I have done an admirable job.

I think the most important things are the things that make you happy. That is what all the holidays are about and that is why I always make M&M cookies for Christmas.

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Yep – M&M Cookies for Christmas

* and this is my fault.

 

Lemon Buttermilk Cupcakes with Lemon Cream Cheese Frosting 

So I have been interested in cupcakes and muffins lately, and this was a request – lemon cupcakes. And I also want to use the new cupcake liners that I got from the Amazon. They are really kind of pretty. Not very fall like, but I do like the pink. dd_1645
1 1/4 cups all purpose flour
3/4 cup sugar
2 tsp baking powder
pinch of salt
1 Tbs lemon zest
1 large egg
1/2 cup buttermilk
1/3 cup sour cream
1/4 cup lemon juice
3 Tbs canola oil
1 tsp lemon extract
1 tsp vanilla

Preheat oven to 350 degrees. Whisk together flour, sugar, baking powder, and salt. Whisk in lemon zest.

In a bowl, whisk together egg, buttermilk, sour cream, lemon juice, oil, and lemon extract. Add wet mixture to dry mixture, folding with a spatula until just combined. Do not over-mix.

Fill muffin cups half full and bake 29 – 31 minutes or until toothpick come out clean or with a few moist crumbs. Set on a rack to cool.

Frosting:
8 ozs cream cheese, softened
1 tsp vanilla
juice of one lemon and zest that lemon too, if you are going for it. You should
8 ozs powdered sugar, sifted**

In the bowl of a stand mixer, beat together cream cheese, butter, vanilla, and lemon juice. Once smooth, sift in powdered sugar (sifting keeps the frosting smooth).

I think next time I will leave out the lemon extract from the cupcakes. It just seems to take over. Bugger all. I really think I like lemon extract less as time goes on. No, I know I do.

Cranberry Relish 

I have been making this relish for a very long time and you either like it or you do not – it is either a horseradish thing, or more likely, a cloves thing. I really do not think there is a middle ground here. I am forever in debt to my lovely mother in law – who is now my only mom for the great gift of lots of serving bowls*. I know I use this one year after year, but it is really beautiful. Indeed. dd_1651

I started making this just after the Boy and I came back from England. And I shared it with a really good friend the first time. Now I share with lots of friends – and that makes me really happy. I am 90% sure this is a recipe from Southern Living Magazine.

2 packages (6 cups) fresh cranberries
2 cups sugar
1 1/2 cups fresh orange juice
1/3 cup prepared horseradish, just drain it a bit
1/2 tsp ground cloves

Rinse cranberries, removing any that seem suspect. Combine sugar and orange juice in a large saucepan. Heat until sugar is dissolved on medium heat. Add cranberries and mix until the cranberries start to burst. Simmer for a bit. Let cool completely. Mix in the horseradish and the cloves. Refrigerate.  This will keep for months. And that is an excellent thing. Because you never know when you are going to need it.

For friends this year:

Traci 
Sandy
Joyce
Elaine
Josh
Tony
Ham

I am on my second batch and I am sure there will be a third batch. I just tell people when your canning jar is empty, let me know and I will fill it up again with cranberry relish. Because this is the time for fresh cranberries.

That being said, frozen cranberries (fresh cranberries that you shuffle off into the freezer), work for this too. No, really, they do. And I do freeze fresh cranberries, because you never know when you want cranberries with horseradish, especially in the summer. Yes, for a summer turkey sandwich with bleu cheese dressing and cranberry relish. That is good stuff.  And Tony says make the sandwich on Hawaiian rolls – I cannot believe I did not think of that before – duh.

* Need to get pictures of all the serving bowls she gave me – they are pretty much amazing.

 

Edna Frillmann’s Warm Potato Salad 

I have not made “German” potato salad for Thanksgiving before, but I did this year just for kicks. Once again, we shall see how this works.

I love family recipes which, based on what I’ve read, this is, from a good Lutheran family (read: German) in the Midwest. It was from the NPR show Here & Now just before Thanksgiving and well, any excuse to try a new German potato recipe – I will take it. dd_1657

1 3/4 pounds Yukon gold potatoes, peeled – my decision to use Yukon Golds
6 slices of thick cut bacon
1 medium yellow onion, chopped
1 Tbs sugar
1/2 tsp kosher salt
few grinds of freshly ground black pepper
1/2 cup water
1/3 cup cider vinegar

Place potatoes in medium sized pot, cover with water and bring to a boil over medium heat. Boil until tender but still holding its shape. Drain well, let cool and slice into 1/4 inch slices.

Fry bacon in a large skillet until crisp.  Remove bacon to paper towel-lined plate. Leave bacon fat in skillet.

Cook onion in bacon fat until soft. Stir in sugar, salt, and pepper. Reduce heat to low and simmer until mixture is bubbly. Add water and vinegar and heat to boiling, stirring and watching carefully. Boil for 1 minute. Remove from heat. Add the potatoes. Stir until all potatoes are coated. Check seasoning. Serve warm.

In my case for this Thanksgiving, I will reheat and add bacon just before serving. 

This was not bad, but did not live up to my ideal version from The Creamery. I honestly don’t think any recipe would. But I would give just about anything for that recipe. No, really, just about anything.