CELEBRATING OCTOBERFEST

Once upon a time, in a far-away city called Munich in old Bavaria, there was a handsome prince who was betrothed to a beautiful Princess from Saxe-Hildburghausen. Although Saxe-Hildburghausen was a tiny mini-state, it became the capital of the land in 1684 with a magnificent palace and a French-style park. Now, in 1810, wedding nuptials were about to be consummated between the two most eligible young people in the Kingdom. The wedding in Munich was like none other. The Crown Prince, who was to become King Ludwig 1^st. fifteen years later, and Princess Therese invited all the citizens of Munich to attend the festivities on the wiese, or grassland, in front of the city’s gates. To this, they added the Princess’ name, Therese, to christen the area “Theresienwiese”, or “grassland of Therese”. Now, it seems as though everyone enjoyed themselves so much – particularly when the celebration ended with horse races in the presence of the Royal Family, that they decided to repeat it the next year as a festival for the whole of Bavaria. Two hundred years later, Oktoberfest continues to be held on the Theresienwiese, although the locals still refer to the event as the “Wies’n, which translates to “Welcome to the Oktoberfest”.  In the middle 1800s, German immigrants brought the festival with them to America, where it spread across the country with people from all backgrounds gathering together to dance, drink, and eat in the Bavarian-German tradition. (History lesson: Bavaria became part of Germany after joining the Prussian forces in 1870, thereby joining the German Federation, which was renamed Deutsches Reich -German Empire- in 1871.) And, Oktoberfest has become the largest festival in the world, with over 6 million visitors from around the world traveling to Theresienwiese each year.

            Postscript: Ludwig and Therese had eight children together. However, Ludwig was forced to abdicate his throne following the Revolution of 1848 in part because of an affair he was having with Lola Montez, the beautiful dancer, who was also reputed to have been the mistress of Franz Liszt. The phrase/song “Whatever Lola wants, Lola Gets” refers to her.

            So, now that we know “the rest of the story”, let’s create some old fashioned German fare, guaranteed to make you celebrate Oktoberfest. I have put together a complete meal with my own family recipes for your own festivities with friends or family. Don’t forget a good, dark beer to accompany this German “comfort food”.

Roast Pork with Caraway (Schweinebraten)

Yield: 6-8 servings – Gluten-free

Make a day in advance for best flavor

The secret of tender, juicy pork roast is to brown it quickly on all sides in a pan over high heat and then remove it to a covered casserole to cook in a slow oven. Any recipe for pork shoulder or leg can be made with the loin or rib or loin end, which corresponds to the rump of beef. The loin has the least amount of fat, corresponding to porterhouse and T-bone steaks, and must be watched carefully so it does not become dry. The shoulder (below) has the perfect combination of fat and lean. It is the favorite of most European chefs.

5-6 pound shoulder picnic or leg roast, boned and tied

Salt and pepper

2 tablespoons olive oil

1-2 garlic cloves, crushed or finely minced

2 tablespoons caraway seeds

2 onions, cut up

4 carrots, cut up

1 cup light beer or chicken broth

2 teaspoons cornstarch

¼ cup sour cream or heavy cream to finish

Optional: 1 tablespoon currant jelly to finish

1.      Preheat oven to 325°F.

2.      Sprinkle the roast with salt and pepper and rub olive oil all over.

3.      Brown it on all sides over high heat in a pan deep enough so the fat will not splatter the stove. Remove and allow the meat to cool enough to handle.

4.      Crush or mince the garlic. Combine it with the onions and carrots in a food processor to mince.

5.      Rub the roast all over with the caraway seeds. Roll the roast in the vegetables and set over remaining vegetables in a Dutch oven or deep roaster.

6.      Add the beer to the roaster. Cover.

7.      Roast 1 ½ hours. Check to see if more liquid is required. If so, add chicken broth or wine. Cover again and roast another hour. Remove from the oven to cool.

8.      Remove the roast to a platter or wrap in foil. Refrigerate overnight.

9.      Pour the gravy into a container. Refrigerate overnight.

10.  Skim off fat from the gravy. Stir 2 teaspoons cornstarch into the gravy and pour into a pot. Heat, stirring, until thickened. Stir in Heavy cream and currant jelly and continue cooking over medium-low heat.

11.  Preheat oven to 325°F.

12.  Slice the roast rather thin and place the slices into a casserole serving dish. Cover and cook until quite warm.  Do not leave in the oven too long.

13.  Pour the hot gravy over the roast to serve.

Garlic Mashed Potatoes

Yield: 4 Servings

2 pounds Idaho potatoes

1 teaspoon salt

1or more clove cloves, peeled and split

4 tablespoons butter

½ cup warm milk

1 teaspoon salt

Optional: 1/8 teaspoon white pepper

Optional: Pinch of red pepper flakes

1.                  Peel and quarter the potatoes. Cover with water. Add 1 teaspoon salt and the split garlic clove(s) and bring to a boil. Boil, covered, until potatoes are very soft. Pour off all but 2 tablespoons of the water. Mash the garlic into the potatoes.

2.                  Add butter and stir in milk slowly. Add salt, white pepper and pepper flakes. Taste for seasoning and pile into a bowl for all to serve themselves.

White Cabbage with Apple and Onion (Weisskraut)

Gluten-Free

Yield: Approximately 8 cups

This German specialty is a favorite choice during Oktoberfest. As with many German recipes, it is best when made a day in advance.

2-3 pound head of white cabbage

1 ¼ cup chicken broth

¼ cup apple cider vinegar

¼ cup white wine

1 tablespoon brown sugar

Salt and pepper

6 slices bacon

1 onion, chopped fine

1 large apple, peeled, cored and chopped fine

1.      Discard the coarse leaves from the outside of the cabbage. Slice away from the core. Discard the core. Chop the cabbage coarsely or shred thin. Remove to a large bowl.

2.      Toss the cabbage with the broth and vinegar. Add some salt and pepper.

3.      Preheat oven to 350°F.

4.      Place bacon on a piece of foil and cook until golden but not crisp. Remove bacon and cut into small dice. Spoon 2 tablespoons of the liquid bacon fat into a pot.

5.      Add the onion and apple and toss to coat with the bacon fat.

6.      Add the cabbage and stir until combined with the onion and apple.

7.      Simmer over low heat 1 hour or longer.

Lime and Pineapple Mold

Yield: Approximately 8 servings

6 ounces lime Jello®

1 ½ cups boiling water

1 ½ cups cold water

16 ounces sour cream or unflavored yogurt

8.5 ounce can crushed pineapple, drained

6 cup mold

Vegetable oil

1.                  Bring the water to a boil in a pot and stir in the Jello®. When water returns to a full boil, remove it from the stove and stir in the cold water. Cool to room temperature. 

2.                  Whisk a little of the Jello® into the sour cream to smooth. Whisk in the rest until smooth.

3.                  Stir in the pineapple.

4.                  Rub the inside and bottom of the mold heavily with vegetable oil. Pour gelatin mixture in. Refrigerate overnight.

5.                  To serve: Surround with fresh pineapple rings.

To remove mold: Run a knife around the inside edges and turn upside down onto a platter.  Allow it to sit 5 minutes before lifting off the mold. 

Black Forest Sundae(Schwarzwaldbecher)

Dessert is an absolute Must Have after any German meal!

Just fill a chilled parfait or beer glass with vanilla ice cream. Cover with chilled canned cherries, either Bing or Pie cherries that have been pitted and sliced in half. Add chopped walnuts, a little Kirsch and chocolate sauce. Top the whole thing with heaps of sweetened whipped cream.

Tune in Comcast channel 22 & BrightHouse 199 to watch host, Valerie Hart, interview chefs in their kitchens "The Back of the House", or watch it live on your computer at www.lakefronttv.com. Follow her food page on Wednesdays in The Daily Commercial.

AVOCADOS THE HEALTHY FAT

AVOCADOS – HEALTHY FAT

            Avocados: Facts & Fiction: Fact: Avocados are high in fat. Fiction: Avocados will raise cholesterol and make you fat. The truth is that most of the fat is mono-unsaturated, the same heart-healthy fat found in olive oil. People whose diets are high in mono-unsaturated fats have a lower risk of heart disease and are generally slimmer. This almost sugar-free fruit is also an excellent source of vitamin C-E-K, folic acid, and fiber. However, it does contain calories because of the fat, so portion discretion is advisable.

            In the United States, we have two main varieties of avocados or Alligator Pears as they once were called. They are generally marketed as California (Hass) and Florida Big-Avocados! The California variety is small with dark pebbly skins. Those from Florida are more than twice the size with smooth green rinds. We in Florida just enjoy our gift, whereas the folks in California make a big ‘to- do’ about how much richer and creamier theirs are. But then, folks in California make a big fuss about everything they grow to create a marketing snob appeal. In all fairness, California avocados have a stronger flavor, and are recommended for recipes such as guacamole where they are mashed. On the other hand, recipes where the avocado is sliced or cubed work better with the firmer Florida variety.

            Avocados can be frustrating to serve because the beautiful yellow-green of their flesh turns to ugly brown and black unless they are cut immediately before serving. Some food people claim that leaving the pit in an avocado or placing it in the bowl of guacamole will keep it from turning brown. Many chefs, who prepare in advance, claim that immersing them in ice water will accomplish this. Others rub them with lime or lemon juice. The chemical reason for the change in color is simply the air. You have approximately six hours before a cut avocado begins its color change when sitting at room temperature. Because the culprit is oxygen, the best preventative to slow down the discoloration is to cover it with plastic wrap. The cold water serves to keep the avocado away from oxygen.  

            Avocados, like black olives, are an acquired taste that many culinary aficionados label Ambrosia, the Greek word meaning ‘The fruit of the Gods’. Because they are so bland, they are best when enhanced with acidic additives, such as citrus and vinaigrette dressings. The marriage of avocado with our Florida red or white grapefruit, for instance, requires no other embellishment, although a slightly sweet dressing such as poppy seed or raspberry vinaigrette provides the “frosting” on the cake. A half an avocado left in its shell, filled with cottage cheese, and topped with 1,000 island dressing is another winner.

           

Guacamole - The Ultimate Dip

Yield: Approximately 1 ½ cups

3 Hass avocados (California small)

Juice of 1 large lime

½ teaspoon salt

½ teaspoon cumin

½ teaspoon cayenne pepper

1 clove garlic, crushed, or ½ teaspoon garlic powder

1 medium sweet onion, minced

2 plum (Rome) tomatoes, seeded and diced fine

1 tablespoon minced cilantro

1.      Mash the avocado with the lime juice, salt, cumin, cayenne, and garlic. Stir in the garlic (fresh is always best), tomatoes and cilantro. Do not refrigerate. Serve with Taco chips.

 Gazpacho with Avocado - The Ultimate Cold Soup

Quick & Easy

Yield:  Approximately 6 servings

14.5 ounce can diced tomatoes with Italian or Mexican seasonings, drained

2 cups Bloody Mary Mix

1 teaspoon cumin

2 garlic cloves, peeled and chopped

1 red onion, peeled and chopped

1 pound ripe plum tomatoes, seeded and c hopped

1 green bell pepper, chopped

1 large seedless cucumber or 2 regular cucumbers, seeded and chopped

2 ripe Florida avocados, peeled and cubed

Wedge of lime

1.                  Combine canned tomatoes, Bloody Mary mix, cumin, garlic and onions in a blender and blend thick.

2.                  Pour into individual bowls or Margherita glasses. Stir in cucumbers and avocado. Top with a wedge of lime.

Avocado Salad

Yield: Approximately 6 servings

For best flavor, do not refrigerate.

3 ripe tomatoes, cut into cubes

1 red onion, sliced into thin rings

2 tablespoons chopped mint leaves

Coarse sea salt to taste

Freshly ground black pepper

2 ripe firm Florida avocados, cut into cubes

White balsamic vinegar

Extra virgin olive oil

1 clove garlic or ½ teaspoon garlic powder

Juice of 1 lime

Cold baby greens

2 Florida Rio Red or Ruby Red grapefruit, sectioned without pith

1.                  Toss the tomatoes, onion and mint together. Sprinkle lightly with salt and pepper.

2.                   Drizzle the vinegar and oil over and toss again. (1 part vinegar to 3 parts oil)

3.                  Directly before serving, gently toss the avocado cubes with lime juice and spoon over the top. Sprinkle again with salt and pepper.

4.                  Serve with cold baby greens and grapefruit sections arranged around the outside of the platter or plates.

Ciabatta translates from the Italian as a 'slipper' or old shoe. This hearty, delicious bread is shaped as a comfortable slipper. 

Ciabatta with Avocado

Yield:  2 to 4 servings

1-12 inch round ciabatta, halved horizontally

4 teaspoons extra virgin olive oil

4 thin slices fresh mozzarella cheese

4 large plum tomatoes, sliced thin

8 or more basil leaves, chopped

1 Hass avocado, sliced or mashed

Juice of ½ lime

Salt

Freshly cracked black pepper

4 slices brie cheese

 1.                  Slice the ciabatta across horizontally and brush both halves with oil.

2.                  Set the mozzarella slices on the bottom half. Layer with tomatoes and basil. Sprinkle with salt and pepper

3.                  Set or spoon the avocado over. Spoon lime juice over the avocado. Top with the brie.

4.                  Cover with the top half of the bread.

5.                  If you have a Panini press, set the sandwich in for approximately 8 minutes, or until the bread is crusty and the cheese has melted. Or, put it in a non-stick griddle or grill with a heavy pot cover resting on it.

6.                  Cut into quarters to serve.

Tune in Comcast channel 22 & BrightHouse 199 to watch host, Valerie Hart, interview chefs in their kitchens "The Back of the House", or watch it live on your computer at www.lakefronttv.com. Follow her food page on Wednesdays in The Daily Commercial.

GORGONZOLA RECIPES

GORGONZOLA MAGIC

            Who in his right mind concocted a recipe to cover up expensive tenderloin steak or a delicate piece of fresh fish with Gorgonzola cheese sauce?  The word, “sauce” is French. It translates as a relish to make our food more appetizing. It is said that the French invented it to cover up the meat and vegetables that lingered in open carts for three days during the summer months in their travel from the Provinces during Marie Antoinette’s reign during the 1700s.  History, however, records the Romans using sauces to disguise the taste of doubtful freshness as early as 200 AD. Certainly, meat and produce farmed in a country now dedicated to artisanal fresh foods do not require such embellishment. Or, do they? One becomes easily bored with plain salt and pepper. As a nation of self-sanctioned gourmets, we are not covering up food, we are embellishing it! “Ecco. Portare il gorgonzola!”  But, exactly what is Gorgonzola? Why is this Italian cheese different from Blue Cheese and Stilton or Roquefort that also have blue marbling and a pungent odor and flavor with their sweet, yet slightly spicy flavor?

            Most of the bluish veined cheeses are named after their places of origin. Gorgonzola was once a village near Milan, now a part of the Milanese suburbs. It actually dates back to the ninth century when in the fall, the herds of cows made their way down from the Alps to the valleys of the Po River. They would arrive in the fields near the city of Gorgonzola from the valleys of Bergamo, where they fed on fresh grass. True Gorgonzola must be made exclusively with milk from cows raised in Piedmont and Lombardy. Since 1996, Gorgonzola has benefited from the Denomination of Protected Origin (DOP) certification.

Anyone can make a cheese with holes in it and call it Swiss, and there are delicious Swiss cheeses made in many countries, including America.  Anyone can mix mold with curdling milk and produce a cheese he can call “blue”, but authentic “Bleu” cheese was developed in the Bresse region of France after World War 2 to compete with Italian Gorgonzola. Its texture is creamy like the French Brie and its white edible coating has a slight mushroom aroma.

In order for Roquefort cheese to be authentic, it must be made with ewe’s milk, not cow’s, creating its juicier texture. And, the cost of ideal refrigeration and humidifying conditions to build a facility for its production somewhere else are provided gratis by Mother Nature in Roquefort, France. True Roquefort must come from the town of Roquefort-sur-Soulzon, as decreed 1n 1666 by the Parliament of Toulouse, the high court for southwestern France.

This foodie’s favorite is Blue Stilton from Great Britain, often called ‘the King of all cheeses’. Stilton is a protected name cheese and by law can only be made in the three counties of Derbyshire, Leicestershire, and Nottinghamshire. It has a less aggressive flavor and is not as salty as other blue cheeses and is also considerably more expensive. It takes 136 pints of milk to make one 17 pound Stilton cheese. The experience of finishing a traditional Christmas dinner with this cheese joined by fresh and dried fruits, nuts and Port or Sherry wine is memorable.

To Store Cheese: Purchase smaller pieces of cheese more often. Never wrap cheese in plastic wrap. Cheese is a living food that needs to breathe or it will die of suffocation. Wrap first in wax paper to protect the surface flavor and than in plastic wrap so it will not dry out. Change the wrapping every few days. Use foil for higher moisture blue cheeses. The vegetable drawer is slightly warmer and moister than other parts of the fridge and, therefore, provides a less hostile environment. It also prevents cross-contamination of flavor and aroma with other foods.

Portobello Mushrooms with Spinach and Gorgonzola

Yield: Vegetarian Dinner for Two

Our area is populated with many who have chosen a vegetarian diet lifestyle for health, environmental, religious or philosophical reasons. Others may add chopped bacon or ham or prosciutto to the spinach with the cheese.

2 large Portobello mushrooms

1 teaspoon melted butter to brush mushrooms

10 ounces (1 bag) fresh salad spinach

2 tablespoons unsalted butter

1 tablespoon all-purpose flour

2 tablespoons white wine

½ cup fat-free half and half

4 ounces crumbled Gorgonzola cheese

Bell pepper, onion, tomato, chopped into cubes

1.      Remove the dark gills and stems from the inside of the mushrooms with a small, sharp knife.

2.      Brush the mushrooms with butter. Set on the top rack under the broiler, open side up, and broil until the butter is bubbly and the mushroom begins to ‘weep’. Remove to two plates.

3.      Slit the plastic bag of spinach open and microwave 3 minutes on high. Remove, cool, and squeeze out any moisture. Slice the spinach, but do not chop. Set aside.

4.      Melt the butter over low heat. Stir in the flour. Stir in the wine and half & half, cooking until smooth and slightly thickened.

5.      Stir in 3 ounces of the Gorgonzola, reserving the last ounce for garnish.

6.      Mix the spinach into the Gorgonzola sauce and pile it into the mushroom. Sprinkle remaining cheese over.

7.      Surround with the chopped pepper, onion, tomatoes that have been tossed with salt and pepper.

8.      Microwave each plate 30 seconds to serve hot.

Bacon Wrapped Beef Filet with Gorgonzola

Yield: 2 servings

Yield: 2 servings

These marvelous steaks can be quickly grilled over gas or hot coals instead of searing in a pan. Remove them from the grill to a pan or 300°F oven to finish.

2 slices center cut bacon

2 thick tenderloin filets at room temperature

Pepper to sprinkle

1 tablespoon unsalted butter

1 tablespoon extra virgin Italian olive oil

1 small shallot, minced

¼ teaspoon ground thyme

¼ teaspoon Worcestershire sauce

1 teaspoon all-purpose flour

¼ cup dry Marsala wine (dry sherry can be substituted)

2 tablespoons crumbled Gorgonzola

1.      In a heavy skillet, cook the bacon until some of the fat has been released. Remove the bacon. Wipe the pan with paper toweling, but do not wash.

2.      Pat the filets dry with paper toweling. Sprinkle the filets with pepper and wrap each with a slice of bacon.

3.      Melt the butter and olive oil in the skillet over medium-high. Sear the filets on one side.  Turn. Reduce heat to medium and cook approximately three minutes. Press the tops with the back of a fork. The softer the touch, the rarer the meat. Do not overcook. Remember that this cut of meat continues to cook internally after being removed from the heat. Remove the steaks to a warm platter and sprinkle with salt.

4.      Add the shallot, thyme and Worcestershire sauce to the skillet. Cook over low heat until the shallot softens. Stir in flour. Stir in wine. Stir in Gorgonzola. Bring to a quick boil. Pour over the steaks. Serve immediately.

Salmon with Gorgonzola and Olives

Yield: 2 servings

Note: Any meaty fish can be substituted and grilled over fire rather than baked.

Penne rigate or broad egg noodles

2 tablespoons butter

Salt to taste

2 salmon fillets (wild salmon, if available)

Coarse sea salt and black pepper

1tablespoon lemon juice

1 tablespoon melted butter

3 tablespoons butter

1 cup dry white wine

1 cup heavy cream

1 cup crumbled gorgonzola cheese

8 green pimento olives, sliced

1 tablespoon grated Parmesan cheese

1.      Boil penne in water to cover until edible but firm. Drain off water. Do not rinse. Return to the pot and toss with butter and salt.

2.      Preheat oven to 350°F.

3.      Rinse and pat dry the salmon fillets with paper toweling.

4.      Sprinkle sparingly with salt and pepper.

5.      Brush with lemon juice. Brush with butter. Set into a shallow baking dish that has been sprayed with cooking spray or lined with parchment. Bake approximately 10 minutes or until fish flakes with a fork. Do not overcook.

6.      Melt butter in a saucepan. Stir in wine and bring to a boil. Boil 1 minute. Add cream and bring to a boil, stirring. Reduce heat to low and continue stirring until mixture begins to thicken.

7.      Stir in gorgonzola. Stir in olives.

8.      Remove fish from the oven to two plates. Spoon some of the sauce over. Toss the penne with remaining sauce and serve topped with a sprinkling of Parmesan.

Tune in Comcast channel 22 & BrightHouse 199 to watch host, Valerie Hart, interview chefs in their kitchens "The Back of the House", or watch it live on your computer at www.lakefronttv.com. Follow her food page on Wednesdays in The Daily Commercial.

ELDERBERRY JELLY

A non reactive pot or pan is one that does not produce a chemical reaction with it comes into contact with acidic foods because is not porous. Aluminum pots and pans are reactive. Stainless steel, glass and enamel are not. However, glass and enamel do not heat properly to make certain recipes, so it is best to use stainless steel for fruit jellies and jams.

The secret of this labor-intensive recipe is removing the elderberries from their clusters. You must wear latex – or latex free – gloves or your hands will remain purple forever. Remove any white, green or red berries from the cluster. They are toxic, even cooked, and can be poisonous if eaten raw. Never eat raw elderberries, regardless of color.   The best jelly is made from the darkest berries. Those that appear black will be attached to stems that have turned from green to a light purple. Be careful because the next stage is overripe where the berries have dried out. Usually the birds have gotten to them first so you will not see many of these. Hold the stem in one hand and, with your thumb and forefinger and middle finger, gently pull away the berries all together into a large colander or strainer.

The next secret is to purchase a mesh paint strainer from the hardware store. You can also use cheesecloth but the paint strainer is stronger and will not tear when squeezing the juice from the berries.

If you do not have cheesecloth or a mesh paint strainer, you may push the juice through a regular strainer with a spoon. It is necessary, however, to strain the juice again because fragments of the berries will fall through a regular strainer.

Now that you have decided to go ahead and make this jelly, you might as well make 2 recipes. Eight cups of raw berries will produce 3 cups juice. Wash and remove 16 cups elderberries from their stems. Cook covered, over very low heat without water according to the directions below. After mashing and straining the juice through the mesh, divide into two 3 cup containers. You cannot double the jelly recipe. You must make it in 2 batches. Follow the directions beginning with the lemon juice.

ELDERBERRY JELLY

Yield: 6- eight ounce jars or 12-four ounce jars

8 cups elderberries (will make 3 cups cooked and strained juice)

1 cinnamon stick

⅓ cup sweet Marsala or tawny or ruby port wine

¼ cup bottled lemon juice, from concentrate

1 package SureJell® or other pectin

4 ½ cups granulated sugar

Supplies: paper toweling, jelly jars, soup pot, measuring cups, deep bowl, latex gloves, potato masher, cheesecloth or mesh paint strainer, large bowl.

1.                   Put on gloves. Wash the clusters of ripe elderberries. Remove 8 cups whole berries from their stems into a colander. (A few stems are okay to leave because you will be straining the juice later) Remove to a large non-reactive pot.

2.                   Cook without water on low or simmer, depending on your burner. Cover and cook very gently 15 minutes, stirring occasionally. With a potato masher, mash to open the berries for their juice to escape. Cover again and cook 15 minutes longer, stirring occasionally. Remove from the heat and cool to room temperature.

3.                   Put your gloves on again. Set a deep bowl into the sink. Stretch the sides of the paint strainer fit around the bowl. Pour the elderberries and their juice into the paint strainer, letting the juice drip into the bowl. Squeeze as much of the juice as possible through the mesh. This is tedious and takes strength in the hands. Just when you think you have squeezed out all the juice, it continues to drip. Do not lose one precious drop.

4.                   Pour the elderberry juice into a measuring cup to measure 3 cups. Rinse out the pot to remove any berries left inside and pour in the elderberry juice. Add the cinnamon stick, sherry and lemon juice.

5.                   Sterilize the jars. This can be done by putting them in the dishwasher on hot cycle without detergent. Put the tops of the jars in a pot of water to bring to a boil to sterilize.

6.                   Bring the elderberry mixture to a full boil, stirring. Add the SureJell®. Bring to a boil again, stirring constantly. Add the sugar all at once. Bring to a boil, stirring constantly. Cook at a rolling boil exactly 1 minute. Remove from the stove and immediately fill the sterilized jars.

7.                   Wipe the tops with a wet paper towel before sealing. Seal tightly and invert jars (turn upside down) for 10 minutes. 

Tune in Comcast channel 22 & BrightHouse 199 to watch host, Valerie Hart, interview chefs in their kitchens "The Back of the House", or watch it live on your computer at www.lakefronttv.com. Follow her food page on Wednesdays in The Daily Commercial.

RED CABBAGE COLESLAW

Yield: Approximately 4 cups

1 medium head red cabbage, shredded

1 small red onion, diced fine

1 rib celery, diced fine

1 teaspoon Dijon mustard

½ teaspoon salt, or more to taste

½ teaspoon pepper, more or less to taste

1 full teaspoon horseradish

3 Fuji or other sweet, juicy apple of choice

Juice from 1 medium lemon

1 cup sour cream or yogurt, more or less to taste

1.      Combine the ingredients. Taste for seasonings. Refrigerate several hours before serving.

Tune in Comcast channel 22 & BrightHouse 199 to watch host, Valerie Hart, interview chefs in their kitchens "The Back of the House", or watch it live on your computer at www.lakefronttv.com. Follow her food page on Wednesdays in The Daily Commercial.

VICHYSSOISE

Yield: Approximately 8 cups

The original recipe called for 3 leeks, white part only, split lengthwise, and roasted on a flat sheet at 400°F in the oven until browned before chopping to add to the soup pot. An onion may also be added. Leeks have a unique flavor, pleasant to some and not so appealing to others. They are also costlier than onions. It is interesting to note that this sophisticated rendition of peasant cooking with a French title did not originate in France at all, but, rather, the fashionable Ritz-Carlton Hotel on Madison Avenue at 46^th Street in New York. The year was 1917, and the head chef was a Frenchman named Louis Diat (1885-1957), who later became a regular contributor to the early issues of Gourmet Magazine. One of his favorite recipes was a potato and leek soup given to him by his mother. According to legend, he had planned to serve the soup for the opening of the roof garden.  He made it the day before with the intent of reheating. However, someone, in the confusion, forgot to remove it from the refrigerator. With instant culinary creativity, he left it cold, added cream and sprinkled it with chopped chives. He quickly renamed it “Crème Vichyssoise Glacée”, or Chilled Cream Vichyssoise, in honor of Vichy, the town in which he was born.  The proper pronunciation is “vee shee swahzz” and not “vee shee swah”, because, in the French language, an “e” after the final “s” signals the sound “zzz”. Slice yourself a piece of rustic bread and pour an icy cold light beer or a German Reisling wine to take the heat off all the summer blahs.

           

VICHYSSOISE

4 tablespoons unsalted butter

3 large onions, sliced

2 celery ribs, sliced

2 pounds potatoes, peeled and sliced

1 quart rich chicken broth

½ cup vodka

1 bay leaf

Salt to taste, approximately 1 tablespoon

1 teaspoon white pepper

⅛ teaspoon cayenne pepper

1 cup heavy cream

4 tablespoons chopped chives or scallions

1.                  Melt the butter in a soup pot.  Slice the leeks and onions thin and sauté in the butter until soft.   

2.                  Add the celery, sliced potatoes, chicken broth and bay leaf and bring to a boil. Boil gently 45 minutes.  Add salt and peppers. Cool to room temperature.

3.                  Purée in a blender. You will have to do this in batches.

4.                  Strain the soup into a bowl or plastic container, pushing the thickness through.  Stir in the heavy cream.  Taste for seasoning.  Chill overnight.

5.                  Serve in cream soup bowls that have been chilled in the refrigerator.  Garnish the tops with fresh chives

COLD TOMATO SOUP

Gluten-free

2 teaspoons of instant tapioca may be exchanged for the tomato paste to thicken the soup.

Dill may be exchanged for the basil for a different taste sensation. Some cooks incorporate both into recipes but I personally feel the two spices confuse each other when mixed. This is personal preference. This soup, when made with basil, can change to Tomato-Curry with the addition of one teaspoon curry powder. Delicious!

Yield: Approximately 4 cups after it has been strained

3 pounds ripe beefsteak tomatoes, sliced

1 teaspoon Kosher salt

2 tablespoons granulated sugar

2 cups organic vegetable broth (Pacific® preferred by this foodie)

1 large garlic clove, peeled and split

Large handful of fresh basil leaves, stems removed

½ teaspoon ground thyme or 1 large sprig fresh

½ teaspoon white pepper

1 tablespoon granulated sugar

8 ounces onion (1 small) or 1 large shallot, peeled and chopped

1 bay leaf

2 tablespoons lime juice

Pinch of Hungarian hot paprika or cayenne pepper or hot sauce, if desired.

2 tablespoons tomato paste

Fresh basil leaves, chopped or left whole to decorate. Chopped hard-boiled eggs to decorate.

Optional: Heavy cream or fat-free half & half served on the side to temper the acid

1.                  Combine all the ingredients except the tomato paste in a pot. Bring to a boil. Reduce heat    to low or simmer if soup boils too hard. Cover and cook, gently, 45 minutes. Cool to room temperature. Remove bay leaf.

2.                  Remove to a blender or, if you own one of those fabulous professional hand blenders, known as the “Smart Stick” (priced from $20.00 - $150.00 - The cheap ones work just as well as the expensive). Blend the ingredients until smooth. Strain into a bowl.

3.                  Stir in the tomato paste. Add paprika or cayenne, if desired. Taste for more white pepper and salt. Refrigerate until very cold. Leaving it overnight will allow the flavors to settle.

4.                  Serve topped with basil leaves and, if you wish, chopped egg or chives to decorate.

5.                  Offer fat-free half and half or heavy cream in a cream pitcher to minimize the acid.

SENEGALESE SOUP

 (Senegal is a republic in N. Africa on the Atlantic. Once a French colony, it achieved independence in 1960.) This creamy curry soup that incorporates fresh African ingredients and spices is traditionally served cold, although it is equally delicious hot. This recipe looks long, but is quite uncomplicated.

Adapted from the recipe served at the ‘21’ Club in New York City.

Yield: Approximately 6 servings

2 tablespoons unsalted butter

2 tart (Granny Smith) apples, peeled and chopped

1 large yellow onion, chopped coarse

1-2 garlic cloves, chopped

2 ribs celery, chopped

1 large carrot, chopped

¼ cup black raisins

1 tablespoon all-purpose flour

(Gluten intolerant? Exchange the flour with a medium potato, peeled and sliced thin)

1 tablespoon curry powder

½ teaspoon ground ginger or 1 teaspoon minced fresh ginger

4 cups chicken broth

½ cup heavy cream

Major Grey® Chutney to garnish

1.      In a heavy soup pot, bring the butter to the bubbling point over medium heat. Add the apples, onion, garlic, celery, carrot and raisins. Reduce the heat to low and cook very slowly until the onion, garlic celery and apples have softened. Add the flour (potato), curry and ginger.

2.      Slowly stir in 2 cups of the chicken broth, bringing the soup to a full boil. Reduce heat to medium-low and boil gently 10 minutes, covered. Remove from the heat to cool 15 minutes.

3.      Transfer the soup to an electric blender and blend smooth. Return to the pot.

4.      Slowly stir in remaining 2 cups chicken broth. Bring to a boil. Reduce heat to medium-low and cook 45 minutes or longer, covered.

5.      Taste for salt and pepper.

6.      Pour the soup through a strainer into a large bowl or container.

7.      Cool and refrigerate several hours or overnight.

8.      Stir in the heavy cream directly before ladling into bowls topped with a spoonful of chutney.

AVOCADO SOUP

Yield: Approximately 4-6 servings

1 ripe large Florida or 2 Hass avocados, peeled, pitted and diced

2 tablespoons lime juice

3 cups vegetable broth or unsweetened coconut milk

2 tablespoons chopped fresh dill or 1 tablespoon dried

2 cups Romaine lettuce, chopped

2 tablespoons minced cilantro leaves

3 scallions, green part only, minced

1 teaspoon chili powder

1 teaspoon ground coriander

½ teaspoon ground cumin

Optional: 1 ounce melon liqueur

1.      Combine ingredients in a blender and blend smooth. Refrigerate until very cold.

2.      Top with a spoonful of plain yogurt or sour cream, chopped tomatoes and bell peppers of choice.

BERRY CHILLED FRUIT SOUP

Yield:  Approximately 8 cups with fruit

1 bottle (750 ml.) sweet wine, such as Riesling or Beringer® Zinfandel

3 tablespoons quick cooking tapioca

1 vanilla bean or 1 teaspoon vanilla extract

2 tablespoons granulated sugar

Pinch of salt

Handful fresh mint leaves or 2 tablespoons Crème de Menthe liqueur

10 ounce package frozen strawberries or raspberries in syrup

1 cup fresh raspberries

1 cup fresh blueberries

1 cup fresh strawberries

1 tablespoon lemon juice

¼ cup granulated sugar

Fresh mint leaves

1.                  Bring wine, tapioca, vanilla bean, mint leaves, sugar and salt to a boil. Boil gently until mixture reduces to 3 cups. Pour through a fine strainer, discarding mint and vanilla bean.

2.                  Purée frozen strawberries in a blender.  Strain into wine mixture through a fine strainer to remove seeds. Refrigerate several hours or overnight.

3.                  Toss fresh berries in the lemon juice and sugar and stir into the soup, leaving some to decorate. Ladle into individual glass bowls and decorate with reserved berries and mint leaves.

Tune in Comcast channel 22 & BrightHouse 199 to watch host, Valerie Hart, interview chefs in their kitchens "The Back of the House", or watch it live on your computer at www.lakefronttv.com. Follow her food page on Wednesdays in The Daily Commercial.

RAMADAN RECIPES FOR ALL TO ENJOY

RAMADAN 2012

The Feast of Ramadan begins July 20^th and ends August 19^th. During this month, Muslims will observe the Fast of Ramadan between dawn (fajr) and sunset (maghrib).
We who live in a Judeo-Christian country understand almost nothing of the Islamic religion. Most of us never heard the word, Ramadan, until recently. The Jews and Muslims have been at war since Abraham. Genesis 21.9 describes the religious conflict between the two sons of Abraham right after Isaac was weaned. And, the Christian world has been at war with the Ottoman Empire for 1,300 years. Religiously, politically and culturally, we might never homogenize, but we can bond with an appreciation of each other’s cuisine. As with art and music, when we join together to share each other’s talents, we break down social barriers and prejudice. One of the most powerful expressions of mutuality and friendship is sharing a meal together. We tend to eat with people we like and with people who are like us. Shared meals break down social boundaries. All of us need to eat, and when we break bread together we embody common humanity. When we look at countries and how they think about their diet, it tells us about them as a civilization. We also learn about their history and in some sense, about their future.  And this Eastern world of which we know so little offers an enormous lesson harmonious with our new quest for a healthier style of eating. Foods that are light and nutritious are ideal during Ramadan. Each day’s fast begins and ends with breads, soups, fresh fruits and vegetables. Dates are the first choice to break the fast at sundown because they are an excellent source of fiber, sugar, magnesium, and potassium, and have carbohydrates which aid the body in maintaining health. The carbohydrates found in dates also make the fruit a slower digesting food, much better than fried or fatty foods that digest fast, leaving one hungry for more. Foods such as squash and watermelon are also suggested to hydrate their bodies after 16 hours of fasting.

            The predawn meal, suhoor, is their key to a good fast. It's not just cereal and milk because this is not enough to get them through the day.  The day begins at 3:30 a.m. in order to allow the family about one hour to prepare and eat a filling meal before the sun starts to rise around 4:30. The meal includes eggs, vegetables, fruit, smoothies, and coffee, if there is enough time. Ramadan is not meant to be a hardship to its believers but a time of contemplation and worship with family and friends. Despite the 16 hours each day when they cannot eat, Ramadan is not a holiday that's defined by not eating. It is, rather, a time to be grateful for the miracle of food, to savor and enjoy the taste and the experience of food on a higher level.

            We might never have the opportunity to break bread with those of the Muslim world but we can appreciate their culture a little better by partaking of their cuisine. The five recipes below have been adapted from those found in Islamic cookbooks.

Honeydew Melon Cooler

Combine honeydew, guava, mango and orange juice in a blender in any proportions that please your palate. Blend with or without ice. Serve in a tall glass with a straw.

Dates with Almonds and Cream

Yield: 6 servings

6 jumbo pitted dates
6 whole roasted almonds
⅓ cup sour cream or whipped heavy cream or crème fraîche

1teaspoon grated lemon rind
2 teaspoons grated orange rind

Optional: Chopped pistachios

1.    Slice each date in half and insert an almond. Close it tightly, pressing the edges until they adhere to each other. Arrange the dates on a small platter. Top each with a spoonful of sour cream or whipped cream or crème fraîche. Sprinkle grated lemon and orange rind over and surround with the pistachios. 

Baked Eggplalnt

Yield: 6 servings

1 medium eggplant, peeled

1 tablespoon coarse sea salt

2 cloves garlic, minced

½ pound white mushrooms, sliced thin

1 green bell pepper, sliced thin

1 red bell pepper, sliced thin

1 onion, sliced thin on the round

2 tablespoons extra virgin olive oil

1 cup bread crumbs or panko crumbs

¼ teaspoon white pepper

2 jumbo or 3 extra large eggs, beaten

2-14.5 ounce cans stewed tomatoes with or without seasonings of choice

1.      Preheat oven to 350°F.

2.      Slice the eggplant into ¼ inch thick pieces. Remove to a colander set over the sink or bowl. Sprinkle with the salt and allow it to stand at least 30 minutes. Rinse under cool water and pat dry with paper towels.

3.      Sauté the garlic, mushrooms, peppers and onions in the oil over medium heat until the vegetables are limp but not colored.

4.      Beat the eggs. Dip the eggplant slices into the eggs and then coat with the crumbs.

5.      Layer the eggplant with the vegetables in a rectangular casserole dish. Cover with the canned tomatoes.

6.      Bake 30 minutes, covered.

7.      This may be covered with mozzarella cheese, if desired. Cover the last 10 minutes.

Roast Fish with Mango Salsa

1 whole fish with firm, white flesh, such as tilapia, cleaned

Olive oil
1 sprig rosemary

1 sprig thyme or 1 teaspoon ground thyme

1 sweet onion, sliced very thin on the round

1 lemon, sliced very thin on the round

Salt and pepper

Paprika

1.      Preheat oven to 300°F.

2.      Rinse the fish and pat dry. Brush inside and out all over with oil and place it on a rack set over a pan.

3.      Season the inside with the rosemary, thyme, onion and lemon slices. Sprinkle with salt and pepper. Close the fish tightly. Sprinkle with paprika.

4.      Roast 25-30 minutes or until fish flakes with a fork.

Mango Salsa

Yield: Approximately 1 ½ cups

1 clove garlic, minced
2 Hass avocados, diced
2 tablespoons tarragon leaves, roughly chopped
½ cup minced purple onion

Juice of 1 garlic clove

1 mango, diced
¼ cup scallion greens or chives, minced

Salt to taste
Juice of 1 lime

1.      Combine ingredients in the order given and carefully incorporate together in a bowl. Refrigerate several hours before serving on the side.

2. 

3. 

4. 

5. 

6. 

7. 

8. 

9. 

Tune in Comcast channel 22 & BrightHouse 199 to watch host, Valerie Hart, interview chefs in their kitchens "The Back of the House", or watch it live on your computer at www.lakefronttv.com. Follow her food page on Wednesdays in The Daily Commercial.