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Monika's Kartoffelklösse-German Potato Dumplings

1/12/2020

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Its been a while since I posted and I do apologize. After breaking my ankle in Budapest, my spunk and motivation left me. During my recovery, I was entertained by your blogs and reading them helped me a great deal. Speaking of recovery, I am walking again and I am thankful for every tiny step I take. The last part of my recovery seems to be the hardest, as I am impatient by nature and eager to move on. But I can’t. I have to take it easy, because if I don’t, I am back in bed with my foot elevated, watching Netflix or YouTube. I also had some emotional issues to deal with, like a post-dramatic depression, upon realizing the danger I had been in and its possible consequences. ​
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Goose and dumplings, a lunch I had in Potsdam a couple of years ago
But it is a new year, a new decade, and with it comes new beginnings. I am ready to move on. I am starting to cook again and I am enjoying it. I had planned to make a goose for the holidays, but instead my dear friend and neighbor, Susanne, invited me for Christmas dinner. She made her famous Rouladen (stuffed rolled beef), a German tradition for the holidays. I was in culinary heaven.
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I have wanted to make homemade potato dumplings for years, but have always opted for the pre-made packaged ones. The one time I tried, when I prepared a goose years ago, it turned into an inedible potato soup. So this year, it was a project I wanted to tackle, so I started to watch German YouTube videos and tried one recipe. I didn’t like them—honestly the pre-packed ones made by Pfanni were better. But I didn’t give up. My girlfriend, Monika, from Germany makes them every year with her goose for Christmas. She uses a recipe from an old German cookbook from Schlesien (or Silesia) that is now in southwestern Poland. Both she and her husband came from this region. I love the quote in the cookbook saying that a Sunday dinner without dumplings is like a sky without stars. They were served with every roast, cooked cabbage or any other vegetable. In the cookbook, they are described as an easy-to-make recipe, but there are tricks to follow to avoid the dumplings falling apart or being hard as a rock.
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I made them twice now and both times they got the approval from my friend, Susanne. Each region in Europe has their own version of potato dumplings. The Bavarian ones are made with half-raw and half-cooked potatoes. Leftover dumplings are perfect sliced and then fried in butter, the ultimate German comfort food. When making the dumplings, you can stuff them with small croutons. I think they need some kind of sauce to be truly enjoyed—like a mushroom sauce or gravy from a roast. I don’t have any photos of our Christmas dinner, but a week later, I served my second batch of potato dumplings with some of my friend’s leftover beef brisket from Hanukkah.
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My friend Monika sent me this photo from her Christmas dinner
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Leftover dumplings, fried and sliced
recipe for Susannne's Rouladen
recipe for red cabbage
I recommend that you follow the recipe and make no modifications. Or you will end up with potato soup. I used two russets and two yellow fin potatoes. It is also important to make a test dumpling before cooking the rest. I made a small one and tasted it, and both times it was okay. To avoid bland-tasting dumplings, don’t reduce the salt. If the dough is sticky, add some more flour. Don’t over mix the potatoes. If you don’t have a potato press, you can use a potato masher. Don’t skimp on the salt because you are flavoring the water—first to boil the potatoes and then to cook the dumplings.
Print Recipe
Ingredients:

(makes approximately 10-12 dumplings , depending on the size)

1 lb. (2) russet potatoes 
1 lb. (2) yellow fin potatoes
2 scant cups of all purpose white flour (250g or a little less than 8 3/4 ounces) 
plus extra flour to roll in the dumplings before cooking
1 egg
1 tsp. salt to boil the potatoes 
1 3/4 tsp. salt for the dough
2  tsp. salt for the water to boil the dumplings.

Croutons: (optional) 

a cup of day-old bread cut into ½ inch pieces
2 TB olive oil 
garlic salt

Parsley butter sauce:
​

4 TB butter
3 TB of finely chopped parsley
Directions:

Peel the potatoes in halves or quarters (according to size). Cover them with cold water and add 1 tsp. salt, bring them to a boil and cook for 15-20 minutes. They are done when you poke them with a small paring knife and they are soft. It is better to undercook them, so you don’t turn them into a potato mush by overcooking them. When the potatoes are done, pour off the water and return the pot to the stove, shake the potatoes in the pot over low heat until all the moisture has evaporated. Cool the potatoes.

While the potatoes are cooling, fill your largest pot with water and bring it to a boil. Add 1½ tsp. salt. When the potatoes are cool, press them through a potato press or use a potato masher. I used my potato press. Add the egg, 2 tsp. salt, and the flour. Mix with a fork and then with your hands, until you have a dough that isn’t sticky. According to the German recipe, you are supposed to add more flour when it is sticky. (I didn’t have to do it the two times I made the dumplings.) Do not over mix the dough. Form a small test dumpling and simmer it in the water for several minutes. If it doesn’t fall apart, you are in business. Otherwise, according to the book you are supposed to add more flour.  Mine came out perfect both times, I did increase the amount of salt in my second batch. Form the dough into a 2-inch thick logs and cut into 10-12 pieces. Roll the pieces into round balls. If you add croutons, put the dough in your hand, then put the crouton in the middle and form it into a dumpling.

Put a couple of tablespoons of flour onto a plate. Roll each dumplings in the flour and add them to the boiling water. Reduce the heat to a low simmer and cook the dumplings for about 18 minutes, uncovered. Make sure your dumplings don’t stick to the pot and make sure the water stays at a low simmer. Eventually, the dumplings will float to the top. The dumplings are at their best right after they are cooked. I talked to my girlfriend and she told me that she reheats the dumplings the next day by putting them back in simmering water for 10 minutes. She also told me that she freezes them. The only thing I have done with leftover dumplings is to slice and sauté them in butter. It is a special treat.

Each time I made dumplings this year, I made a parsley butter sauce for them. I melted the butter in a frying pan and added the finely chopped parsley. Then I poured the sauce over the dumplings. 
​

Guten Appetit!
recipe © Sunnycovechef
​
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Chicken or Turkey Stock made from Leftover  Food Scraps

12/10/2019

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It has been almost eight weeks since my accident, and I am not allowed to walk without my boot and crutches. One of my ankle bones has not healed yet. My doctor told me to write the alphabet with my foot as many times as I can to regain mobility. I can now do it in cursive and in block print. I have learned a lot during these last eight weeks, especially to be patient and resourceful. I also learned to be very careful and take care of my body. Being so physically dependent, I am thankful for my husband’s and son’s loving care. Most of all, it has been a humbling experience, and a lesson about how fragile life can be.
I have been cooking very little these days. I have eaten a lot of salads, rotisserie chicken and food brought by friends and neighbors. Once I am allowed to walk, I will start cooking again. I can’t wait.
A couple days ago, I was looking at a chicken carcass. I hate to waste good food. For years, I’ve made my own chicken and vegetable stock, and never make it the same way. Sometimes I buy chicken legs or a whole chicken, but most of the time I just use the chicken or turkey carcass, leftover vegetable scraps from the freezer or veggies that have seen better days.  Whenever I use leeks, I freeze the part that I don’t use which are the dark green leaves. I wash the leaves and put them in a bag. Mushrooms stems give the stock a great Unami flavor. Ginger and garlic add more flavor. I add a couple of carrots, a couple of celery stalks with the leaves, and a whole onion cut into half (leaving the skin on). Some cooks blacken the cut side of the onions in a frying pan to add color, but I don’t. I put all these ingredients in a large cast iron pot and cover them with cold water. When the water boils, I add 1 teaspoon of salt, some pepper, and garlic salt. I always add a couple of bay leaves. So, you see I really don’t have a specific recipe. 
Recipe for Wonton Soup
Recipe for German Vegetable Shrimp Soup
Print Recipe
Ingredients:
​

A chicken/turkey carcass or

chicken or turkey parts (legs, necks or wings) 
1-2 carrots 
2 -3 celery stalks with leaves 
1 onion (with peel)
1 leek (or clean dark leek leaves)
A handful of parsley (with stems)
A couple of dried mushrooms (or frozen mushroom stems)
several garlic cloves 
2 bay leaves 
a few pieces of ginger
1 tsp salt
1 tsp garlic salt
1-2 tsp pepper
Directions:
​

Put everything in a cast iron pot and cover with water. Bring it all to a boil, spooning of the scum that rises to the top. When the stock boils, turn down the heat and simmer it covered for 2-3 hours, occasionally spooning off the scum. At the end, pour the stock through a fine sieve into a large bowl, discarding the solids. If there is some fat floating around  put the bowl in the fridge and remove the fat layer when the stock is cold. I usually freeze my stock or use it within a couple of days. 
​

Guten Appetit !
recipe by©Sunnycovechef.com
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Budapest

11/14/2019

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Budapest is the capitol of Hungary and Hungary's most populous city. It is a city that has been influenced by many cultures throughout history, most prevalent is the Austrian influence from the 19th century when Hungary was part of the Austrian Habsburg Empire. ​
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Budapest consists of two parts—Buda and Pest. The Danube River divides the medieval streets  and Roman ruins of Buda from the 19th century boulevards of Pest. Many bridges connect the hilly Buda with the flat Pest. The most famous and first bridge ever built was  the 19th century Chain Bridge. It was the first bridge to link Buda with Pest.
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In 1987, Budapest was added to the Unesco World Heritage list for the cultural and architectural significance of the banks of the Danube—the Buda Castle Quarter and Andrássy Avenue. ​
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You will find some great architecture in Budapest, especially the Art Nouveau style. Unfortunately, we  only had two days to explore the city before I fell and broke my ankle. ​
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We arrived by train from Vienna on a Friday, a pleasant 2 ½ hour train ride. That night, we attended a concert in the St. Stephan's Basilica, the largest church in Hungary. It was a wonderful introduction to Budapest. This church was dedicated to the first King of Hungary.
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​The next day, we took the Castle Hill funicular up to the castle. It offers a great view while riding up. The funicular links the Adam Clark Square and the Chain Bridge. 
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The castle built on Castle Hill was meant to protect the city from the Tartars and Mongols. It was destroyed many times. Today, the Castle Hill area houses the Hungarian National Gallery and the Budapest City Museum.
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On Saturday, after exploring Budapest on a warm and sunny day, we had a wonderful lunch on an outside patio at Dunacorso, a restaurant that has been in existence for over one hundred years. We  enjoyed the food and the ambiance with a view of the Danube. ​
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After being released from the hospital, I was well taken care of and nurtured by the Ritz Charlton of Budapest. The concierge was wonderful and so was the rest of the staff. I could not have survived this ordeal without them. The Ritz has a great spa with a swimming pool. The restaurant had a wonderful goulash soup that I had two times. It was the staff of the Ritz who saved us when I broke my ankle. I cannot thank them enough. ​
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Our room at the Ritz Charlton.
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Broken Bones, Budapest, and Fit to Fly

11/13/2019

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Traveling is a wonderful way to enrich your life but there are inherent dangers that we all hope won’t happen to us. After half a century of traveling, I  had an accident. My husband and I planned a 10-day trip to Europe, visiting Vienna and a long weekend in Budapest. Vienna was gorgeous, and hopefully I will write a blog post about it. We took the train to Budapest for a long weekend, planning to return to Vienna Monday and fly home Tuesday.
On Sunday afternoon, after spending some delightful hours in a large thermal bath, we were looking for a taxi in the park. I saw a taxi and turned around on a small incline—and the next thing I knew I was on the ground and heard a loud crack in my left ankle. My left foot was turned the wrong way and I knew something bad had happened. A kind soul called an ambulance and a woman who spoke English called our hotel. The ambulance picked me up, the EMT didn’t speak English and I was transported to the Budapest Trauma Center.
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The entrance to the Trauma Center
In the admission room, some guys took me and grabbed my foot to set it. I screamed bloody murder, then somebody stuck me with a needle to take some blood and insert an IV in my hand. Nobody asked my permission, because nobody spoke English. It was like a pre-war movie.  I was in shock, my husband and the most wonderful concierge from the Ritz Carlton spent four hours doing all the paperwork.
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X-rays from before the operation
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My new hardware after the operation
While lying on a gurney for four hours, I made calls to Germany, the US, and Switzerland. I didn’t think I had an option because I had a complicated break that needed an operation immediately. I was rolled into a room with five female patients who lay undressed, covered only with a sheet. (The hospital does not provide gowns.) I was snarled at by the staff, and my husband was not allowed in the room. The surgeon came in saying that he would perform the surgery the same night or the next day. When I asked him how many of these operations he had done, he told me that I had insulted him by asking the question. The anesthesiologist was a kind and gentle woman who stayed with me throughout the operation late Sunday night. She looked so tired. After my operation in a very antiquated operating room, I was rolled to what I thought was a private room, because I spent  the night by myself with a kind nurse who gave me an extra pillow and asked if I wanted a blanket. The next morning, two other patients were rolled in, when I realized it was not a private room. My husband came as soon as possible, bringing water, juice and something to eat that the hotel had packed for me. In Hungary, the family of the patients provide the towels, cups and everything else you need. The staff is totally overworked and earns very little money. Most of them are unfriendly and don’t speak English or German. The surgeon told me that I was going to be released on Wednesday and I could fly home that day. He never checked my wound and disappeared and I never saw him again. But I am thankful for his skills, because my doctor here in Santa Cruz told me he did a pretty good job. Most important, he had written a sentence in my report that allowed my return flight home. ​
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There was no wifi in the hospital, I called all my friends in Europe who offered to pick me up and drive me to Switzerland, Austria or Germany, but I thought it was best for me to go straight home. My husband went back to the hotel and booked a new flight, canceling all the old reservations. The hotel staff helped him. I was on the phone all day, calling my doctors, friends and anybody else who I thought could help. I spent another horrible night at the hospital, and checked myself out the next morning after my bandages were changed and the drainage taken out.
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I can tell you I was so happy when I reached the Ritz and the entire staff, including the manager, greeted me. The hotel extended our room for an additional three nights and provided me with a wheelchair. It was like I had entered heaven after being in hell. I will never forget the kindness and the generosity that the Ritz-Carlton in Budapest gave us. It was phenomenal. They provided us with food, drinks, comfort and taxis anytime my husband needed one.  One of their employees took us to the airport counter, where the airline personnel asked for a document from my doctor saying I was "fit to fly." And here is one of the reasons why I am writing this post, my dear readers. If you ever intend to board a plane with some obvious handicap, you need to have a doctor’s note saying you are FIT TO FLY.
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Being pampered at the Ritz
The 2 flights lasting 14 hours were fine. My husband booked a business class seat that enabled me to raise my legs. The flight attendant brought ice for my ankle. Thank you, United Airlines. I was transported by a special wheelchair that fit the aisle of the airplane and a regular wheelchair for the airport. 

I arrived on Thursday and ended up going to the Stanford emergency room where I waited for five hours before somebody changed my bandages. It was a total waste of time and we were totally exhausted, especially my poor husband. The next morning, we saw a wonderful  doctor here in town who is now taking care of me. He said my operation was good, so now I am in a cast hopping around on one leg.

I haven’t cooked. Friends are bringing dinner and my husband is barbecuing. So sorry, there's no new recipe, but I am sharing some photos from Budapest on my Wanderlust blog.
​ Click here.
​Since Thanksgiving is right around the corner click here for recipes that are helpful to you for the upcoming feast.
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Plum Tart or Zwetschgenkuchen

9/27/2019

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When I see plums I always think of the Italian prune plum tree we had at our farm in Germany where these plums are called Zwetschgen. When the fruit ripened in mid September we would make Zwetschgenmus (plum jam) and everybody baked Zwetschgenkuchen on large trays. They dough was usually a yeast dough with different toppings for the plums. My favorite was a custard topping which is called Schmandkuchen. One day I would like to bake it in my village and get advice from all those old cooks and bakery friends. In the meantime I found this wonderful recipe on YouTube that is easy to make and all my American friends liked it. The shortbread dough is used for the crust and the streusel.
German  plum cake
The Zwetsche , a European plum ( Prunus domestica) has many different names, in France it is called quetsche, here in the US they are called Italian Prune Plums and sometime Empress Plums. These plums are small and dense with purple skin, easy to pit (freestone pits) and have yellow flesh. There is something magical that happens to this egg shaped, somewhat bland tasting Italian plum when you bake it, it becomes a sweet gooey delight, in cakes, in jams, and dumplings. As was the case with my cake.
German Plum cake
I am writing this while eating small slivers of this tasty treat. My doctor tells me to stay away from sweets and I do most of the time but there are times when these rules don’t apply. This cake brings back memories from my childhood in Germany, where Zwetschgenkuchen was a seasonal treat . My mother liked the simple version, adding plums with a little bit of sugar to a sheet yeast cake. Sometimes she splurged and put a custard on top of the cake. I remember stuffing myself and being told to share. My friend, aunt Frieda, that lived on the next farm made the best sheet cakes ever in a wooden pizza oven where she also baked her bread. I would sit on her wood box watching her cook. Oh, those childhood memories.
German plum cake
Some more  of my recipes using plums. The plum jam is tart but full of flavor. It's baked in the oven so you don't have to sweat over a hot stove and there is no stirring.  Click on the photos below for the recipe.
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Spiced Plum Jam
Marian Burros Plum Torte
Marian Burros Plum Torte
Here is the link to the YouTube video where I found this recipe. It's in German but Thomas  speaks very slowly and it is fun to watch him make the tart. I think this would be a great project for young cooks. ​
When buying Italian Prune Plums get the hard ones, some of the soft ones will be rotten inside and always buy more, just in case. These plums don’t have a long shelf life, that’s why a lot of stores don’t carry them.You can use another variety of plums if you are unable to get Italian plums.
Print Recipe
Ingredients:
A  12 inch cake or tart pan with removable bottom
This tart makes 10 generous slices, 12 small ones. 


14 oz. (3 cups) (400g) white flour
8 oz. (2 sticks) (230g) cold butter
4.5 oz. ( a generous ½ cup) (130g) sugar
1 ½ tsp baking powder (7g)
​1 egg and 1 egg yolk  

1 tsp. vanilla extract
1 TBS. lemon zest
a pinch of salt
2 Ib. of Italian prune  plums or other plums.
3 TBS. Turbinado raw cane sugar
Directions:
Generously butter a 12 inch tart or cake pan with a removable bottom.  
Sift the flour with the baking powder. Cut the cold butter into smallish cubes. Put the sugar and lemon zest in the food processor, pulse for 30 seconds to mix the lemon zest into the sugar. Add the flour, butter, eggs, and a pinch of salt. Pulse until  the butter is broken into small pieces . Pour the dough onto a surface and put a little less than 1/3  aside for the streusel. Kneed the the dough with your palms until it comes together. Start pressing pieces of the dough into the tart pan and flatten them with your hands. Build the dough up to the sides and chill the tart for at least 30 minutes. 
In the meantime wash the plums and remove the pits from the plums by cutting them half open but leaving them in one piece. Sprinkle them with the cane sugar and let them stand for a few minutes. Take the tart out of the fridge and arrange the plums in a circular fashion starting on the outside. Sprinkle the tart with the streusel. Both times I baked the tart I had some leftover streusel that I froze for later use. 
Bake the tart on a baking sheet to prevent the juices from spilling into the oven. Bake at 350 degree Fahrenheit (180 Celsius) in a preheated oven for 50-60 minutes. You want the dough to slightly brown and some of the plum juices being released and bubbling. 
Cool the tart for about an hour on a cooling rack. If you want you can sprinkle some powdered sugar over the tart. The tart tasted great a day later. 


Guten Appetit! 
recipe by Pour Le Plaisir - Thomas kocht
​translated  and adapted by ©Sunnycovechef.com

​
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Sugarless Blackberry, Raspberry and Cherry Jam

8/29/2019

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One of the reasons I write my blog is to share my love of cooking and experimenting with different foods. There are so many recipes hidden away in my folders, magazines and books. And there is so much food I buy because it looks so good, as was the case when I ended up with an abundance of fresh berries and cherries. I used the freshest fruits for my Rumtopf and the rest of the berries to make a quick jar of jam, using only one tablespoon of honey as a sweetener. It is good and I have been eating it for the last three weeks. My favorite is to put it on a cracker with peanut butter for a quick snack.
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It’s also great on my morning yogurt. This is the perfect recipe for making your first jam. I realize cherry season is over but with this recipe you can use other seasonal fruit. It’s easy and doesn’t take much time and effort. I found the recipe in a magazine called Real Simple that I enjoy reading. A little warning that this is not a sweet jam; it is more of a spread on the tart side. The original recipe called for chia seeds and I added them, but I made my second batch without them and I like that better. I like the crunchiness of the chia seeds, but one could easily mistake them for blackberry or raspberry seeds.
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A delicious breakfast using my sugarless jam in a crepe with a German cheese called Quark
Here are some recipes for some of the marmalades and jams I have made in previous years. Plums are in season right now and my Zwetschgenmus (spiced plum jam) is a real treat, as are my other jams.
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Whenever I come across Italian prune plums I make this spiced plum jam called Zwetschgenmus in Germany
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A no fuss plum and blackberry jam that is baked in the oven.
Zwetschgenmus or Spiced Plum Jam
Plum Jam Baked in the Oven
You only need three ingredients for this jam. The consistency is more of a topping or spread than a jam. It is tart and has to be kept in the fridge. ​
Print Recipe
Ingredients:
​

1 lb. fresh fruit
¼ tsp salt
4 tsp. chia seeds (optional)
​1TBS. honey
1-2 tsp fresh lemon juice
Directions:
Carefully rinse the fruit. Pit and halve the cherries. If you want the cherries to be smaller, roughly chop them. Put the fruit and the salt in a heavy saucepan with ¼ cup of water. Cover and bring it to a simmer over medium-high heat. Reduce the heat to medium and simmer until the raspberries begin to fall apart. Uncover the pot and continue to cook it for about 5-8 minutes, stirring often and mashing the mixture gently. Remove from heat and stir in the honey, lemon juice and chia seeds if you use them. Fill the cooled mixture into a jar and store in the fridge.

Guten Appetit! 
​recipe by
Ananda Eidelstein in Real Simple magazine
adapted by Sunnycovechef.com
​
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Rumtopf  or Rum Pot/ How to Preserve Fresh Fruit in Rum

8/14/2019

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​Yum, yum, it’s soaked in rum! If you are looking for an easy way to preserve the taste of summer for a cold winter night, look no further. Make an old-fashioned rum pot with the tastiest strawberries, cherries, raspberries (or any other fruit), add sugar and rum, then let it sit for at least two months. You will end up with a boozy delicacy, which is perfect on pudding, ice cream, flan, cheesecake, almond cake and in drinks. You only need three ingredients and a non-corrosive container with a lid for this classic German condiment.
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This German tradition of making a rum pot goes back to 18th century, when rum was imported from the Caribbean to the northern Hanseatic towns. Legend has it that some tropical fruit accidentally ended up in a rum barrel. Whether it’s true or not, it’s a good story.  My story goes back to my gentle, caring and loving father who wasn’t a cook. How could he be when he worked from dawn to dusk on the farm seven days a week? But he managed somehow to make a rum pot, which he loved to pour over ice cream.
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A traditional Rumtopf is done in a special crock pot ( see the photo below) . My father just used a regular crock pot, but a mason jar will do. The fruit is added when it is ripe—strawberries in June, followed by raspberries, apricots, blueberries, cherries, plums (or any other fruit) in July and August. Sugar and rum is added for each addition. The  beauty of the Rumtopf is that you can use almost any fruit you have available as long as you top it with rum that is 54% or higher (108 proof). It will put hair on your chest, so be careful and eat responsibly.
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I live in California and only harvest a handful of berries from my garden, but fresh delicious fruit is everywhere else, especially at the farmers markets. I am found of cherries and love to eat them. I ended up with a refrigerator full of fresh fruit and had to do something with it, so the idea of a Rumtopf was born. All I had to do was find was a bottle of rum that was more than 54% alcohol. I am thinking of starting another Rumtopf the traditional way, by adding fruit and sugar and topping it with rum. Layering my Rumptopf with different fruits as time goes by, which keeps the pot going indefinitely.
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This is a photo of a Rumtopf that is for sale at ETSY.
Before you click on the recipe, please understand that this is an experiment , I usually taste my recipes before I post them, so please keep in mind that this is not one of them. If it turns out (and I don’t see why not), I will fill some small mason jars with my Rumtopf and give them to my friends for Christmas. We’ll see!
Your container can be a crockpot or a mason jar that has been cleaned thoroughly.
I mixed the stronger rum with regular 40% (80 proof) rum. But make sure to use 54% (108 proof ), otherwise your Rumtopf will get moldy. Be careful, because the rum is flammable. It is important that the fruit is covered with rum. You might have to top it off while you are aging it. I loosely put some plastic wrap on top of my pot and and then add a saucer on top of that to make sure that the fruit is immersed in the rum. After I put the lid on, I wrap the top again in plastic wrap. According to all recipes I found, the Rumtopf needs to age at least two months so that the special flavors can develop. Some Rumtopf have been nurtured for years. The Rumtopf is like a perpetual jar, much like sourdough starter that can be kept alive for years
Print Recipe
Ingredients:

This is what I did, but anybody who is interested in creating a Rumtopf can be creative.

2 lb. fruit
For my two pounds of fruit, I used: ​
cherries
blackberries
strawberries
raspberries
10 oz. sugar
750 ml (151-proof) dark unflavored  rum
375 ml  (80-proof) dark unflavored rum
Directions:

All the fruit has to be as fresh as possible and without any rotten spots.
Wash the fruit, mix it with the sugar and let it sit for 20 minutes.
Add the fruit to the jar and cover with rum.
Add a large piece of plastic wrap on top of the mixture and wrap up the sides of the jar to create a seal. Then add a small plate on top to make sure all the fruit is immersed in the rum.  Add the cover, reseal with the plastic wrap again and put the rum pot a dark in a cool place, away from children. Mine is curing in my colder downstairs bathroom. 
​

Prost!
recipe by©Sunnycovechef.com
Do you want a fruity drink  tonight, try out my recipe for a light Strawberry Punch.  Click on the photo for the recipe.
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A personal note to followers of my blog:
For those of you who been wondering about me, life has had its challenges this year for my family. But we survived and I had to become stronger because of it. It’s been difficult, but the outcome is good for better days ahead. Thank you to all my friends and family for your support and love. I am respecting my husband’s request for privacy to not share more on the worldwide web.
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Fresh Apricot Salsa with Poached Halibut

7/8/2019

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Apricots are in season and it’s time to make my favorite recipes and discover some new ones and that is exactly what I have done for the last couple of weeks. On our way home from the Sierras I bought several pounds of apricots from a fruit stand in the Central Valley of California. They were not quite ripe so I put them on a cookie sheet in my cool downstairs bedroom. They ripened quite nicely and I ended up with some juicy apricots. ​
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I had dreams of making my delicious apricot jam or my apricot dumplings but I didn’t. Instead I was searching for new recipes. I found  some but wasn’t real happy with them. In my opinion one cake was too sweet and the other was not as good as my German apricot cake or my  apricot blueberry cobbler.  Click on the photo  below for the recipes.
After looking through some of my cookbooks and folders I came upon a recipe that caught my attention, poached halibut with apricot salsa. Sunset magazine published this recipe in 2007. I was a little hesitant to poach the halibut, but it was perfect and had an amazing texture and the apricot salsa was a perfect condiment for the halibut. This meal makes an elegant lunch or dinner, especially on a hot summer day.  I served it on lettuce with some avocados. I can also imagine making this salsa with peaches or plums.
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I am disappointed that I didn't get to make my roasted apricot sorbet, my apricot dumplings, or my apricot jam. Hopefully I will catch up next year.  Click on the photos for the different posts and recipes. Have  a happy and healthy summer, my  friends.
​Chilled Poached  Halibut with Apricot Salsa The  secret in the salsa are toasted brown mustard seeds that add a nice crunch. Usually you can find  mustard seeds in your grocery store. Be careful when roasting the seeds as they burn easily.  I thought that the texture of the halibut improved after it was chilled for a day.
Print Recipe
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Ingredients:

Makes 4-6 servings

2 tsp canola oil 
2 tsp brown mustard seeds 
1 ½ lb. apricots
4 tsp fresh lemon juice
1 cup diced red onions 
1 cup chopped cilantro, chopped
1-½ jalapeńo pepper
about 1 Tbs. coarse salt , divided
1 lemon, cut into thin slices 
2 ¼  lb. of halibut filet cut into 4-6 pieces
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Directions:
​

Heat the oil in a skillet, add the mustard seeds, cover and cook them over medium heat until they begin to pop. After a minute remove the skillet from the heat and let it cool down. Be careful I burned my first batch.
Cut the jalapeño in half, remove the seeds and slice thinly. You can control the heat by adding less jalapeño. 
Cut the apricots into small slices ( about ½ inch ). Put the apricots in a large bowl and toss gently with lemon juice, onion,  cilantro, and the mustard seeds with the oil. Season with 1 ½ tsp of salt and chill for ½ hour. 
Wipe skillet clean and fill half-full with water, add 1 tsp of salt and the lemon slices.  Heat water over medium  heat until gently simmering. Add the fish and cook, covered, for 5-8 minutes until opaque in the center (cut to check). Don’t overcook because the halibut will get tough. Move the fish with a spatula to a plate and chill for at least an hour. Season with salt and pepper and serve cold with a salad and the apricot salsa.  My halibut tasted better the next day while the apricot salsa is better the first day.​

Guten Appetit!
Recipe from Sunset Magazine
adapted by©Sunnycovechef.com
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How to navigate the German Railroad System

6/21/2019

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I returned from Germany and Switzerland two months ago. I was planning on writing several posts about my wonderful trip but didn't. My April-May trip was wonderful. I savored every minute and criss-crossed Germany on the train by myself visiting places and friends. I decided to write a post on how to navigate the German trains because some people have ask me to do so . Hopefully this post will unravel some the mysteries of German Railroad travel. ​
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ICE means Intercity Express. It is the  fastest train of the GermanRail system and provides high-speed connections between metropolitan areas. They usually run every hour and have a dining car and a bistro  for food and drinks. However, I would recommend taking your own food and drinks. Ok, maybe the lentil soup is fine and so is the potato salad with a hot dog.  Most of the trains have WiFi.
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The dining car in the ICE train divides first class from second class.  It is called Bordrestaurant. Some people stay in the dining car for the duration of their trip and order a drink or something to eat. ​
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You can order food and drinks in first class. Of course it's expensive  and  that is  why I  often bring my own lunch which is totally ok. Larger rail stations have several food courts , a book and magazine store, and an information center where most of the agents speak English and  can help you with your ticket and other questions you have. ​
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​Most of the time I take the ICE but sometimes I take the IC/EC ( InterCity/EuroCity). They are slightly slower than the ICE and  are usually older trains. I have never taken an overnight train with sleeping accommodations. I often take the Regional Express (RE) or RB (ReginalBahn) that connect smaller towns. ​
Each railway station is different and it takes some time to navigate your way to the train. Most rail stations have escalators and elevators but occassinally you have to carry your own suitcases down some stairs. I always have to negotiate stairs in Hamburg which is my least favorite railway station. 
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Once you arrive in the station look for an electronic display for the departure of trains. This display will tell you from which track your train is leaving and if it is on time. You will also find the information posted on boards in the railway station. These boards will show you the cities at which the train stops. White boards show the arrivals and yellow boards show the departures. Each train is numbered . Compare the number on your ticket with the number on the board to get the right one. ​
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You made it to the right track, called a Gleis in German. This was my train leaving at 12:14 pm to Interlaken Ost  (East).  I was getting out in Göttingen which is not on the board . You see the A B C D E F G and the knife and the fork.  The knife and fork indicate the dining car. The 1 and 2 indicate first and second class. The next train following my train was an IC going to Amsterdam and the one after that was a regional train going to a small town nearby.
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At the track where your train is leaving you will find a board like the one below. It has your train number and the location of your car if you made seat reservations. Even if you didn't  make seat reservations I recommend deciding where you want to enter the train. The last thing you want to do is to slog your luggage through a train. Not good, believe me. On the blue board an announcement was made indicating the train cars were in a different order than on the yellow board. If you ever are not sure don't hesitate to ask other train passagers or a conductor. ​
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Here you can see how long some of the trains are and why you want to be in the right section. In this case it is G. The trains will only stop for a few minutes and the doors close automatically. I know of an American family that lost their father because he wanted to get something outside the train. They eventually reunited but it ended up to be a stressful day. ​
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The ICE has a little booklet called "Ihr Reiseplan" a travel itinerary that shows when your train arrives at your destination and connecting trains at the different stations. ​
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​Whenever I plan my trip to Germany I decide on what to buy for a train ticket. If I know exactly what I am doing and where I am going I buy tickets ahead a time with the Deutsche Bahn. This is the least expensive way. The Deutsche Bahn has a good English website. I also have the app on my phone. When you buy tickets you have to use the train you buy the ticket for, changing times and trains can be expensive. 
These days I prefer to buy a German Rail Pass for a set number of days. You can buy this pass before you travel or at some stations like the one at the Frankfurt Airport. I always bought mine ahead of time. When you arrive in Germany you have to validate it at the station with your passport. The pass is good for four weeks and you choose which days you want to travel. For each day you travel you can go anywhere in Germany. I buy a first class pass because there are usually more seats available, second class is fine but it can be very crowded and if you don’t have a seat reservation you are liable to stand for hours. I seldom buy a seat reservation in first class, although I recommend it for long trips. There have been times over the years where I have had to stand .
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​My favorite train ride was in an old Hungarian train going from Berlin to Prague , the train continued to Budapest. It was in the winter and the countryside was beautiful and remote .
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I hope I didn't bore you with this post, but I have helped so many American travelers that I hope this will be helpful to some. Let me know if you have any more questions that I can answer for you.  Gute Reise my friends. ​
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Creamy Asparagus Soup and other Recipes with Asparagus

5/9/2019

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Asparagus was considered a beneficial herb among the Romans and later in the 12th century was given aphrodisiacal power by Indian sex gurus. It was cultivated by French monks circa 1469, and a century later in Germany.
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Here in the United States we eat green asparagus, while in Germany white asparagus is popular. Although green asparagus is becoming more popular. In Germany, Spargelzeit (asparagus season) is from April to June. During that time in Germany, you will find an abundance of asparagus at the local farmer’s markets and on the menus in most restaurants. Traditionally, it is served with boiled potatoes and hollandaise sauce. You can have it with cooked or smoked ham, or Schnitzel (pork chops). ​
Asparagus is low in calories and rich in fiber and vitamins. It has chromium, a trace mineral that helps insulin-transporting glucose from the bloodstream into the cells. This is a big plus for the millions of people who are diagnosed with pre-diabetes or are diabetic. Click here  for a recipe for asparagus frittata  that I posted a couple of years ago..
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I love asparagus. Once the season starts, I buy it all the time. My husband prefers steamed asparagus, but I prefer mine roasted with hazelnut oil and sprinkled with some sea salt. When I steam the asparagus, I break off the woody ends. When I roast the asparagus, I prefer the thicker stems. I break off the woody ends and peel the rest of the stalk using a vegetable peeler, leaving the tips intact. However I cook my asparagus, I like it al dente. Click here for a delicious Chinese noodle salad that is perfect for spring and summer parties.
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I have been playing with the recipe for this asparagus soup for a few years. Last year, I made one using leeks that was good, but not as good as the one I am posting here. This is a very simple but deliciously creamy soup with the flavor of asparagus. It is cooked in no time and you will enjoy every spoonful. I usually serve it with some fresh bread and salad. It would also make a great first course for a fancy dinner.
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Print Recipe
Ingredients: 
This recipe makes about 4 cups of soup.

1 lb. green asparagus
1 cup chopped white onions 
2 TBS butter
2 TBS white flour
2 cups chicken stock
½ cup milk 
½ cup half and half
​½ tsp. salt
½ tsp. pepper
a pinch of freshly grated nutmeg 
1 tsp fresh lemon juice
Instructions:

Break off the woody ends from each asparagus spear, discard them and cut the rest into 1 inch pieces, leaving the tips intact. Keep the tips separate from the rest of the stems. 
Melt the butter in a medium-size heavy saucepan, add the onions and sauté them for about 3 minutes. Do not brown them. Add the asparagus pieces and cook them for a couple of minutes. Add the flour and sauté for another couple of minutes. Whisk in the chicken broth one cup at a time. Add the milk, salt, pepper and nutmeg, bringing it to a boil, then simmer covered for about 10 or more minutes. You want the asparagus to be very soft. Puree the soup with an immersion stick or in a mixer. Reheat and add the half and half,  season with additional salt and pepper and  lemon juice. In the  meantime cook the asparagus tips in boiling water for about 2 minutes. When you serve the soup add the asparagus tips to the individual serving bowls. I served my soup with parmesan crackers. 

Guten Appetit!
recipe by@Sunnycovechef
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Avocado Toast , Preserved Lemons and Easter in Germany

3/26/2019

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Quickly, let me give you my recipe for avocado toast. Take a slice of your favorite bread (toasted or not) and spread a ripe avocado on it. Or just put slices of avocado on your bread. The choice is yours and anyone can do it. If you want to, add a fried egg and call it breakfast or lunch. Or add anything else you like. I see coffee shops and restaurants that sell these toasts for a lot of money. There is a way to elevate this simple toast into a culinary delight by adding finely chopped, preserved lemon rind. Anytime you bite into one of these crunchy little lemon cubes, your palate will experience an explosion of flavors from the floral notes of the released lemon oils to the salty fermented umami crunch.
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Preserved lemons are more than just lemons, as they capture the glorious perfume of the lemon and excite your palate. They will enhance almost any dish. Sprinkle them on a salad, a chicken dish or anything else you can think of. Preserved lemons add a fermented quality that regular lemons don’t have with their tart, salty and slightly bitter taste.
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Preserved lemons have been a staple in North African cuisine since the 11th century. It is a way to preserve lemons for use long after their season is over. Paula Wolfert introduced them to the American audience in 1970 with her award-winning cookbook Couscous and Other Good Food from Morocco. If you want a true Moroccan preserved lemon, add the spices.
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Those who have followed me, know about my lemon trees and my ongoing love for lemons. My blog has many recipes using my Meyer lemons, which I treasure. For years, I have made preserved lemons with some of them, but I have never blogged about them. So, I thought it is time to do so. I have given many jars to my friends and wish I could share them with you too. My niece and her husband took a jar with them back to Germany. I have added whole cloves, dried bay leaves, cinnamon sticks, coriander seeds and black peppercorns. In my last batch, I used just kosher salt, and I think that’s what I prefer. Usually, I use the rind and peel only, removing the pulp and rinsing the peel thoroughly to remove most of the salt. Then, I cut them into into tiny cubes, the smaller the better. I read somewhere that the pulp is great in cocktails, but I haven’t tried that. Lately, I have been adding some preserved  lemon when making my chicken stock.
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Making preserved lemons at home is easy; it just takes time. Mine have lasted a year or longer in the fridge.
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I am leaving for Germany in a few days and I am not sure that I will post again before Easter.    Easter is one of my favorite time to visit my family and friends. The arrival of spring is a happy occasion after the long winter. Everybody is happy and ready to embrace the warmer  weather and longer days. The restaurants and cafes move their tables outside, as every ray of sunshine is greeted with a smile and spring is celebrated with holidays and festivities.
This year is especially nice because the Easter holiday is later in April. I am going to be able to not only to celebrate Easter but also the first of May. In my village, this day is celebrated with a walk through the forest into the next village. Along the route, there are stands with drinks, some of them being little shots of Schnaps (a gin-like drink). The word Schnaps (according to wikipedia) refers to the fact that the drink is a consumed with a quick slug from a shot glass. In the evening, the celebration continues with a gathering around the May tree in the center of the village where Maibowle (May punch) is being served. This punch is wine steeped in an herb called sweet woodruff. I'll post more about my trip when I return, but in the meantime, I will add  some photos from my trip on Facebook and Instagram. ​I can't wait to be with my German family again. Read about one of my previous trips and deviled eggs here.
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In this  nutty, chewy, not-too-sweet almond lemon cake, whole cooked lemons are being used. It  is not your average lemon cake.  Click here for the recipe.
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Here is an easy-to-make pound cake that is infused with lemon juice. A great combination and perfect any time of the day. Click here for the recipe. 
I wish you all a Happy Easter or Fröhliche Ostern as we say in German.
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It is important to scrub the lemons very clean with a brush in a tub of water and dry them with a clean towel. Sterilize the jars in boiling water for 15 minutes and then dry them.
Print Recipe
Ingredients:

1 or 2 wide-mouth quart jars
(or one larger wide-mouth large jar)
​

8 or more Meyer (or other) lemons 
½ cup kosher salt 
lemon juice

Spices (optional)
​

1 cinnamon stick
3 cloves
5-6 coriander seeds 
3-4 black peppercorns 
1 bay leaf
Directions:
​

Quarter the very clean lemons almost all the way leaving the quarters still attached at one end. Rub the inside of the lemons with salt (about 2 TBS) and pack them inside the very clean jar. Add the spices as desired. Repeat with the remaining lemons, squishing them into the jars. Press the lemons down to release their juices, making room for the remaining lemons. When you can’t fit any more lemons into the jar, add enough fresh lemon juice to cover them completely. Put the cover on the jar and leave it out on the counter for a week, shaking it twice a day to redistribute the salt. If necessary, add additional lemon juice to fill the jar to the brim. After a week, put the jars in the fridge with an occasional turn or shake for a month. Now you are ready to use them and they will last in the fridge for a year or more. ​

Guten Appetit!
loosely adapted from different recipes 
by © Sunnycovechef.com
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Spicy Dungeness Crab Cakes

3/19/2019

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These crab cakes have a little spice with a kick and are a delicacy, especially when they are made with our local Dungeness crab. I usually buy one or two freshly cooked crabs and my husband cleans them meticulously, pulling out every little tidbit of crabmeat he can find. What a nice guy. Normally, we have crab with a salad and some fresh crusty bread. It is the perfect meal with a glass of Chardonnay. Life during crab season is good.
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Then I came across an old page from my beloved Gourmet magazine that had a recipe for Louisiana-style crab cakes. Of course, I had to make it. Crab cakes are a real treat for me and I often order them in restaurants. There are many varieties, as each region has its own way of making crab cakes and using their own local crab. I am still dreaming of Maryland crab cakes made with Maryland blue crab. The secret to any good crab cake is using big lumps of crabmeat that retain its form through the cooking process. That way, you will bite into mostly crabmeat with some added flavor.
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There are all kind of sauces that are served with crab cakes. I like a good tartar sauce or a remoulade. This time, I choose to make crab cakes for dinner with creamed leeks, so I didn't need any extra sauce. There is nothing wrong with a citrusy green salad and a crab cake.  I can envision making mini-crab cakes, served on lettuce with a dollop of tartar sauce. What is your favorite way to eat crab cakes?
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If you are looking for another special dish to prepare, try my crepes with salmon and fennel filling. In Italy, this dish is called Cannelloni Ripieni di Salmone and the crepes are called crespelle. This could be an elegant dish to celebrate the arrival of spring especially when served with fresh asparagus.
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How about something sweet that is easy to make and tastes good? Try this Italian shortbread tart called Fregolotta. Pretend you are eating a slice in a little cafe somewhere in Italy.
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recipe for salmon and fennel stuffed crepes
recipe for fregolotta tart
This recipe makes 4 crab cakes and it doesn’t take more than 30 minutes to make if you buy the fresh crabmeat. Make sure your crabmeat has large pieces in it. Carefully pick over the crabmeat to remove any small pieces of shells. I finely grind the saltine crackers in my blender
Print Recipe
Ingredients:

1/4 cup finely chopped red onions
1/3 cup finely chopped red and yellow mini peppers
​3 TBS finely chopped celery 

3 TBS butter 
1 egg
1 TBS crème fraîche or sour cream
½ tsp dry mustard 
½ tsp Worcestershire sauce 
1/8 tsp cayenne pepper
¼ tsp salt 
2 TBS thinly sliced green onions
16 saltine crackers
½ Ib crabmeat
1 TBS canola oil
Directions:

Heat one  tablespoon of butter in a frying pan and sauté the onions, peppers, and celery over low heat, stirring occasionally until the vegetables are softened.

Whisk the egg, créme fraîche, mustard, Worcestershire sauce, cayenne and salt in a bowl. Now stir in the green onions and ¼ cup of the ground crackers. Carefully fold in the crabmeat.
 

Form into 4 cakes and coat with ground saltine crackers. There will be some leftover ground crackers.

Heat the oil and 2 tablespoon of butter in a frying pan. Fry the crab cakes until golden brown for about 8 minutes, turning them over once.  
​  


Guten Appetit!
recipe by Gourmet Magazine
by©Sunnycovechef.com
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Wonton Soup

3/1/2019

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This wonton soup is full of flavor, easy to make, and you end up with a light soup which is flavored with ginger, enriched with bok choy and tasty wontons. It has been my go to soup for years and I think of it as Chinese penicillin when I have a cold.. The term wonton comes from a Chinese phrase meaning swallowing clouds.
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Wonton soup with homemade wontons and pork-shrimp balls
Lately I have been needing wonton soup in my house. On a cold and rainy evening this soup will warm your belly. It will do the same on a foggy summer night. I have been playing with the recipe for years . The secret is in the tasty light broth that you want to slurp with delight. Of course a homemade broth is tastier but there is nothing wrong with using commercial chicken broth.
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Wonton soup with store-bought wontons
Normally I have been making this soup with store-bought wontons that I keep in the freezer. It is an easy and light dinner that is ready in 20 minutes. But when I decided to post this recipe I had to make my own wontons. I found a recipe I liked  at  (click here for the video on how to make wontons). I modified the original recipe to make less wontons. I didn’t like the flavor of my wonton wrappers so I made mostly pork-shrimp balls. For all purposes you can make this soup with pork-shrimp balls  only. Whatever you do, I hope you enjoy it as much as my family has.
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In about a month I will be in Hamburg, a city in Northern Germany. I can’t wait, but in the meantime here is a recipe for Krabbensuppe, a  delicate pureed vegetable soup , topped with bay shrimp. This soup is a staple in that region served with a tasty local little shrimp called Krabben. (click here for the recipe)
Make the wontons first if you make your own and keep them covered so they don’t dry out. The pork should be finely ground. If you don't have Mirin cooking wine try using sherry. Get all the ingredients for the broth ready before you begin cooking. Use both the stems and the leaves from the  bok choy. There is enough soup for 3-4 servings .
Print Recipe
Ingredients :
Wontons:​
This recipe will make 30 meat-shrimp balls or wontons

6 ounces (170g) minced ground  pork 
5 ounces  (140g) bay shrimp
1 TBS grated ginger
2 green onions, finely chopped ( 3TBS) 
1 TBS soy sauce
2 TBS cooking wine (I used Mirin) 

2 tsp toasted sesame oil 
1 tsp salt 
Square Wonton Wrappers

 The Broth:

2 TBS regular sesame oil
2 TBS garlic, minced 
1½ TBS grated ginger
4 cups chicken broth
1 cups of water
2 tsp soy sauce 
½ tsp salt
½ -1 cup shiitake mushrooms
1 medium bok choy ( about 2 cups chopped)
½ cup frozen peas
2 Tbs chopped parsley
Directions: 
Wontons:

Put all the ingredients except the wrappers in a food processor and pulse a few times. Be careful not to over mix.
Lay wontons wrappers on a board. Put about 1½ tsp of filling in the center of the wonton. Have a glass of water to wet the wontons. With your fingers put some water on half of the edges of the wonton. Fold the square wonton in half creating a triangle. Make sure the edges of the wonton are sealed and all the air bubbles have been removed. Roll up the spine and bring the corners together . Cover the wontons with a wet towel so they don’t try out or put them in a covered container.

The Broth:
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Clean the shiitake mushrooms, remove the stems and slice the mushroom caps. Slice and wash the bok choy, including the stems. Chop the parsley.  Mince the garlic and grate or mince the ginger collecting all the juices. 
Heat the sesame oil and sauté the garlic and the ginger for about a minute at medium heat. Don’t let the garlic get brown. Add the chicken stock and the water and bring to a boil. Add the soy sauce, shiitake mushrooms and salt. Cook for a couple of minutes. At this point add the frozen or homemade wontons. The homemade wontons need to cook for about 4-5 minutes or until they float on the top. If you are using store-bought wontons cook them according to the directions on the package. Add the frozen peas and bok choy during the last minute of cooking.  Sprinkle with parsley and serve immediately . 

Guten Appetit!
Recipe for homemade wontons adapted from recipetineats
recipe for broth by© Sunnycovechef
​
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A week in Maui

2/11/2019

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​This was a particularly special trip to Maui because my niece and her husband from Germany came with us. It was a wonderful week long vacation. Hawaii has always been my favorite tropical destination. The warm trade winds greet you as soon a you exit the airplane.
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Continue to read about my Maui trip on my Wanderlust blog . Click here!
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Cioppino
After all this traveling, I am ready to cook some food at home. Since it is crab season here in Northern California, it’s time to make my cioppino. Click here for the recipe.
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If you need a more substantial meal that is absolutely delicious try my Jägerschnitzel. I just made this breaded pork cutlet with a creamy mushroom sauce and I enjoyed every bite of it.  It's the perfect meal for a rainy evening. Click here for the recipe.
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For dessert, let’s have something with chocolate. It’s February after all.
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​This is a German chocolate walnut tart with a shortbread crust. It is a chocolate lover's delight.  Click here for the recipe. 


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​These chocolate walnut delight bars are great for a crowd. The office will love you for these tasty morsels. Click here for the recipe. ​

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A Week in Maui

2/11/2019

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The aloha spirit can still be found on the busy yet beautiful island of Maui in the Pacific Ocean. The light, the sun, and turquoise color of the ocean all add to the beauty of this island. It was a pleasure to share this trip with my niece and her husband.
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On this trip we rented a condo located near Kaanapali, which we had booked last August. It has a nice beach, which is important to me because I love splashing in the water, although I’m a lousy swimmer. I love to snorkel and look at the colorful fish and turtles. To me, snorkeling is a moving mediation in water.
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On the first day, we gave our kids (as we refer to them) a feel for the island with its fabulous scenery on different parts of the Island. Our first quick stop was Paia, a historic plantation town near the beach. We had a good cup of coffee while checking out all the cute little stores.
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Then we went along the coast to look at places to go kite surfing, a hobby of my niece’s husband.
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We continued upcountry to Makawao, where we had lunch at the Hali’imalie General Store, a must-do for me when I am in Maui. Our guests were not disappointed with their meal either. My niece and I had the fish tacos, which we decided were the best fish tacos on the Island. The fresh fish of the day was served on grilled taro tortillas with mole sauce and tropical salsa. My niece’s husband had the Kalua pork enchilada pie, which I highly recommend.
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I always enjoy my visit to the town of Makawao, with its mix of eclectic stores and buildings dating back from the cowboy era. Makawao has a feel of the past and old Hawaii that I enjoy. 
On the way back, we visited the Iao Valley State Park with Iao Needle. It had been years since my last visit and it wasn’t too crowded with buses or visitors.
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Food was more of an afterthought on this trip, as we prepared several dinners in our condo. I seared some fresh tuna and served it with an Asian salad. The kids made us pizza. 
We did have a nice meal during happy hour at the Monkey Pod Kitchen in Kaanapali. We were lucky to be seated outside with a great view of the sunset. The Mai Tais were the best.
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Another day we drove through Kihei and Wailea, showing them our favorite beaches at Makena and the Kanahena Natural Area Reserve, which is an amazing peaceful spot on this busy Island. It’s where you can see the where lava flowed from the Haleakala volcano.
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The kids had a lot of fun driving around the island, hiking and going kite surfing. My husband, an ardent football fan, had to watch the playoffs while I enjoyed the beach and a good book. Life was very good. The highlight of the trip was hiking the Kapalua Coastal Trail on West Maui on a day with a high surf.
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The time went by fast and before we knew it, we were back on the crowded airplane returning to San Fransisco. Read about my previous trip to Maui here. Note however, that Chef Sheldon Simeon of the former Migrant restaurant at the Marriott’s in Wailea has moved to Wailuku. He opened a new restaurant called the Tin Roof in Kahului, but I have not eaten there yet. The Marriott Hotel now has a new restaurant called The Humble Market Kitchen by Roy Yamaguchi, who became famous with Roy’s restaurants. I can't wait to return to this beautiful Island. ​
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Winter Sojourn in the Napa Valley

1/29/2019

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​My husband and I love to visit the Napa Valley in January or February when it is not crowded, and the rolling hills are green and covered with yellow mustard flowers. The air is usually crisp in the morning and warm in the afternoon.
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Did you know that the Napa Valley is the only Agricultural Preserve in the United States? With an abundance of different wineries and fabulous restaurants, the valley’s cute little towns lure visitors from all over the world. I feel so lucky that I live within a two-hour drive to this gorgeous spot on earth. .
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Saint Helena
My husband is the wine expert in the family, so he gets to pick the wineries we visit. Since we belong to the Foley Johnson Wine Club, we always visit their wineries. Click here for our 2018 visit to Napa and read more about their beautiful wineries. If you go, I recommend you pick a few you really like, as there are so many beautiful and often spectacular ones. I read that there are approximately 475 wineries in the Napa Valley, 95% of which are family owned. ​
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This year, we visited the Culinary Institute of America Greystone in the Napa Valley. I have eaten there several times and have never been disappointed
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We only had a quick lunch at the cafeteria and it was delicious. All the food is prepared and served by CIA students under the direction of a CIA director. I had a wonderful Caesar salad with a moist chicken breast and my husband had a delicious small pizza that he shared with me. For dessert, the chocolate-caramel nut cookie with my espresso was divine. I bought some local products at their store. There are also tours of the Institute. The Gatehouse restaurant is part of the Institute and serves creative meals prepared by the students.
Just as my husband likes his wineries, I love to overnight at Indian Springs in Calistoga to swim in their amazing pool. The pool was built in 1910 and is completely fed by naturally hot geyser water that ranges from 92-101 degrees Fahrenheit. There are four geysers and the water comes from a 400-foot depth heated by the earth’s hot magma. I love to float in the pool for hours, especially at night or in the early morning. It’s an experience that I treasure.
The two days went by too fast, and before I knew it, I was back at home and dreaming of next year. As soon as I got home, I started to work on some new recipes. One of the recipes was from a famous chef and his new cookbook promoting a healthy diet, which was a Christmas gift from my son. I picked a recipe I thought I would like: fish marinated in miso and cooked in parchment paper with bok choy. It totally bombed—for which I take full responsibility. Once again, I realized that not every recipe works for me. In the meantime, I’ll stick with my foolproof Mediterranean recipe with fish and vegetables baked in parchment paper. Click here for the recipe.
There are some wonderful pears in the store right now, so here are a few pear recipes I have enjoyed over the years. ​
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I baked this almond pear tart last week and everybody loved it. This is a variation of the traditional French-style Pear Frangipane Tart. It is easier to make than it looks.
Click here for the recipe. ​
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This poached pears make a stunning presentation. It's a light dessert, perfect after a heavy winter meal.
​ Click here for the recipe.
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A great bundt cake, full of spices and different flavors. The recipe is from Gale Grand, a pastry chef from Illinois.  
​Click here for the recipe.
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Roasted Rhubarb and Strawberry Ice Cream

1/1/2019

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Making the base for this ice cream a day before will develop the flavors. Add more sugar if you want a sweeter ice cream.
Here is a link to the rhubarb compote.
Print Recipe
Ingredients:

2 ½ cups sliced strawberries 
1 ½ cups roasted rhubarb compote
3/4 cup of fine white sugar
a pinch of salt
​2 tsp lemon juice

1 tsp lemon zest
1 cup of whipping cream
1 cup of half and half
Directions:

​Sprinkle the cleaned and sliced strawberries with 2 TBS of sugar and let them sit until the sugar dissolves. Mix the strawberries and rhubarb compote with the sugar, salt, and lemon zest in a food processor. I used a Vitamix.  Add the whipping cream and the half and half, pureeing it until the mixture is velvety smooth. Refrigerate the base for at least 4 hours or overnight. Pour the mixture into the freezer bowl of an ice cream maker and freeze according to manufacturer’s directions.

Guten Appetit 
recipe © Sunnycovechef.com
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Strawberry Jam with Homemade Pectin

1/1/2019

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This is the first time I made strawberry jam with homemade pectin. The jam carries the fresh sweet flavor of sweet strawberries. It has the essence of the food. Nothing takes away from the flavor. It is a runny soft jam,  thickened just a little by the pectin of the green apples. This is a keeper for years to come.
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PRINT RECIPE
​Ingredients

7 1/2 pounds of strawberries ( 9 pints)
6 cups of sugar
Juice from 3 lemons ( a scant 1/2 cup) I used Meyer lemons
The juice of a small orange
2 cups of homemade pectin
Directions

Prepare 7 pint jars with lids and screws. I run the jars through the dishwasher and keep them warm, or put them in a pot with water and boil them for 10 minutes with the screws. Keep the lids in simmering water or follow the manufacture's  instructions.

Put two small plates in the freezer. Wash, clean, and quarter or half the strawberries depending on size, leaving the  small ones whole. Mash half the strawberries lightly. Add the sugar to a large (the larger the better) tall pot. Add the juices. Warm up this mixture over medium heat and partially melt the sugar stirring constantly so it want stick to the button. A wooden spoon with a long handle works great.

Add the rest of the ingredients and bring it to a boil at high heat. The mixture will bubble up, rising high ( that's were the tall pot comes in handy.) After a while the jam will boil down, forming darker, smaller bubbles.  Cook this at medium heat stirring occasionally until the mixture reaches the thickness you like. My jam cooked for about 40 minutes. Test your jam for consistency by putting a small spoonful of the jam on the small cold plate you kept in the freezer.

​Turn off the heat, and carefully ladle the jam into the prepared canning jars leaving some space at the top. I use a wide mouth funnel for this and it works great. Clean the lid with a wet, clean towel and put the lid onto the jar. Screw on the bands. Turn the jar upside down onto a clean towel. After the jars have cooled turn them over. Usually my jars are all properly sealed at this time, but if they're not I put them in a water bath until they seal. Before you store your jams check your lids for seals. Lids should not flex up and down when center is pressed and you should not be able to lift them with your finger tips.
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Apricot Jicama Shrimp Salad

1/1/2019

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I bought cooked shrimp instead of cooking raw shrimp. In this case, I don't think it makes much difference. If you omit the shrimp you have a regular salad the goes well with chicken or meat dishes.
PRINT RECIPE

Ingredients ​

1 Ib cooked shrimp 
¼ cup plus more seasoned rice vinegar 
1 tsp minced garlic
1 tsp  peeled and minced  ginger
1 Ib jicama, peeled and cut into 1/8-inch matchsticks 
1 long European seedless cucumber, peeled and
​cut into 1/8-inch thick matchsticks

1 Ib firm, ripe apricots cut into ¼-inch thick wedges
¼ cup chopped cilantro
salt and pepper to taste

Directions

Make the dressing by whisking together the vinegar, ginger, garlic and oil. Add the shrimp, jicama, cucumber, and cilantro . Season with salt and paper. 

recipe from Gourmet magazine
by ©Sunnycovechef
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Homemade Pectin

1/1/2019

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This recipe comes from "Preserving the Taste by Edon Wycott." I found it on the cooking channel site. Emeril Lagasse used it in his strawberry recipe. Remember this has to be made at least a day ahead of time  before you make your jam.
PRINT RECIPE
Ingredients


2 pounds of underripe green apples, washed and cut into eights depending on size (not peeled or cored)

4 cups of water

This makes about 1-2  cups of pectin
Directions

In a large saucepan, over high heat, bring the apples and water to boil.

Reduce the heat to medium and simmer until  the apples are soft and  fall apart , about 20 minutes. Line a  sieve with a cheesecloth and put sieve in a large bowl  ( the drained  juice should not touch the sieve) . Let it drain for several hours or overnight.  Measure the apple juice and pour in a pot. Bring the liquid to a boil and cook until reduced by half. Refrigerate and use within 4 days or freeze for up to 6 months.

I made this recipe twice to get the amount I needed
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Apricot Jam

1/1/2019

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Boy do I love apricots! In summer, while apricots are in abundance and at their peak of flavor, it's jam making time at my house. Yes, it's a bit of work, but isn't it worth it to have this wonderful fruit all year long? What's better than waking up in the morning, buttering some whole grain toast and then slathering on a heaping spoonful of this fruit goodness. Nothing I say. Nothing is better. 
The almond pits add a delicate hint of bitter almond  flavor. I roast all the almond kernels in a preheated oven at 350˚ for 10 to 15 minutes . This makes them easier to crack them open and also destroys an enzyme that  generates poisonous prussic acid when the kernels are mixed with water. I crack my kernels with a hammer and roast the remaining pits for another 5 minutes. For this recipe I used about 8 pits and chopped them . ​
PRINT RECIPE
Ingredients

For each batch I used:

5 pounds of apricots, pitted and roughly diced
5 cups of organic coarse sugar (I buy mine at Costco )
Juice of 2 lemons
10 apricot pits, roasted for 15 minutes at 350˚ degrees, cracked open with a hammer and roasted again for 5 minutes,  Adding the chopped  pits is optional.

Canning jars and lids

Stir the diced apricots , chopped almond pits and sugar. Let the mixture stand at least two hours or overnight, stirring often.You want the sugar to be totally dissolved.

Put two small plates in the freezer to help you test the consistency of the jam.

Prepare your jars and lids. I run my jars through the dishwasher and put my screws and lids in a pot of boiling water, where I simmer them for about 10 minutes.
Directions

Bring the apricots and sugar to a boil over high heat, stirring often to prevent the apricot mass from sticking. I use a large, tall pot and a wooden spoon with a long handle, a great tool that keeps distance between your skin and the boiling jam. Skim off the foam, I use a soup ladle with a long handle. Boil the jam until it reaches the consistency you like. Test for consistency by putting some jam on the cold plate. I like my jam more like a thick sauce. The cooking time on these two patches was short, about 20 minutes, the mass had thickened with some pieces of apricot in it. The cooking time can take up to 40 minutes. I added the juice of two lemons at the end.
Ladle the jam into jars, leave some space at the top, wipe the lip of the jar clean and add the lid, screw the ring onto the jar. I turn the hot jars upside down for 20 to 30 minutes.  After that I check to make sure that they are sealed. If they are not, I put them in a water bath for 10 to 15 minutes and boil them until the tops pop. You know your jars are sealed when the lid doesn't move or pop when you press on it. To be totally safe follow the manufacturer's instructions that comes with the jars.

One batch makes about 10 cups. 



Guten Appetit !
Recipe adapted from Alice Waters
recipe©Sunnycovechef
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Homemade Chicken or Turkey Broth from Leftover Scraps

1/1/2019

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Print Recipe
Ingredients:
​

A chicken/turkey carcass or

chicken or turkey parts (legs, necks or wings) 
1-2 carrots 
2 -3 celery stalks with leaves 
1 onion (with peel)
1 leek (or clean dark leek leaves)
A handful of parsley (with stems)
A couple of dried mushrooms (or frozen mushroom stems)
several garlic cloves 
2 bay leaves 
a few pieces of ginger
1 tsp salt
1 tsp garlic salt
1-2 tsp pepper
Directions:
​

Put everything in a cast iron pot and cover with water. Bring it all to a boil, spooning of the scum that rises to the top. When the stock boils, turn down the heat and simmer it covered for 2-3 hours, occasionally spooning off the scum. At the end, pour the stock through a fine sieve into a large bowl, discarding the solids. If there is some fat floating around  put the bowl in the fridge and remove the fat layer when the stock is cold. I usually freeze my stock or use it within a couple of days. 
​

Guten Appetit !
recipe by©Sunnycovechef.com
​
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Plum and Blackberry-Plum Jam

1/1/2019

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I made two batches of Jam. The Plum Jam is very tart. The second batch is dense and sweet. I like making them because they are so easy to make. While they are baking you can relax, read or clean the house. In Germany,  jam is usually made with " Gelierzucker", a mix of sugar and dry pectin I assume. I made my own by mixing dry pectin and sugar together. This Jam needs to be processed in a water bath to seal correctly. Follow the manufacturer's instructions.
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Robert's beautiful plums
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My jars, screws, and lids are being sterilized
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The baked jam
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Jam on French Brie
PRINT RECIPE
Ingredients:

Recipe for Plum Jam
4 8 ounce canning jars with lids and screws
8 cups of washed, pitted, and quartered plums ( about 3 pounds) 
2 cups of sugar mixed with 3 TBS of dry pectin
1-2 cinnamon sticks


Recipe for
Plum and Blackberry Jam


Ingredients:

2 8 ounce sized canning jars with lids and screws
4 cups of plums
1 cup of washed blackberries
2 scant cups of sugar mixed with 3TBS of pectin.
Directions for both Jams:


Preheat oven to 350 degrees
Spray Pam in a large pyrex or other pan
Put the fruit on the button
Add the sugar and pectin mixture on top.
Bake for about 2 hours
During the first hour the mixture will be very juicy.
During the second hour the juice will cook down. Stir and
mash the mixture.
Fill the jam into the prepared jars, put on the lids and the screws and process in a water bath for about 10 to 15 minutes. ​
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Rhubarb Strawberry and Blackberry Jam

1/1/2019

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This is my husbands favorite jam. He uses it for his peanut butter sandwiches. It is a tart thick jam that will stay on your toast. Because of the blackberries it will have some seeds. I have made this jam with blueberries instead of blackberries and it is just as good. This is an easy and quick way to make jam. This is a tart jam with a berry flavor. ​
PRINT RECIPE
Ingredients:

This recipe will yield 6 pint sized jars with a little left over.

Prepare the jars, lids and bands.

4 cups sliced strawberries ( 1 pound)
4 cups blackberries ( 1 pound) or blueberries 
3 cups  cleaned and thinly sliced rhubarb   ( 13 ounces)
3 cups of sugar
6 TBS powered pectin
The juice of one lemon
Directions:

Mix together the rhubarb, strawberries, and the sugar. Let it sit for an hour for the fruits to render their juice and the sugar to  dissolve. Add the blackberries and mash with a potato masher. Add the lemon juice.

In a large pot bring the mixture to a rolling boil, cook for about 5 minutes. Add the pectin and continue to cook for another two minutes. Turn the heat off and ladle the jam into the clean, hot jars. Clean the rim of the jars with a clean wet towel (I use wet paper towels). Put the lid and band on jars. Turn them around until cool. When turning them over make sure that all are sealed properly.
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Strawberry Jam

1/1/2019

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This is a recipe I have used for years and it is a favorite it has a tart fruity flavor with a tang  which I believe comes from the combination of the lemon juice and the grated green apple. Last year more of the strawberries were left whole than this year and I think I like it better that way. One can manipulate the consistency of the jam by how long it is cooked. This is a no fuss recipe which is easy to make.

PRINT RECIPE
Ingredients
 
5 1/4 pound of strawberries or 6 pints

3 cups of sugar

Juice and zest of one lemon

1 large grated green apple
Directions

Wash and slice the strawberries

Macerate the strawberries and sugar for an hour and longer. The fruit should have rendered their juices

Put in a large tall pot , add the grated apple, zest and lemon juice.

Bring to a rolling boil on high heat stirring to prevent burning.

Turn to medium heat and continue to cook until the jam reaches your desired consistency. I cooked mine for about 25 minutes. 

Turn off the heat and immediately ladle the jam into prepared jars and seal according to the manufacture's instructions.

This amount yields 4 to 5 pints of jam. ​
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    WELCOME TO SUNNY COVE CHEF

    Thank you for visiting my blog.  My two passions are cooking and traveling. Traveling exposes me to a wide variety of food and experiences. I walk around cities looking for markets, restaurants, bakeries, shops, you name it, and if it is related to food you will find me there, tasting, smelling, talking to vendors, and having a great time.

    ​
    If you  have tried any of my recipes, snap a photo and tag me @sunnycovechef I'd love to see your creations!​


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