for a menu idea here ya go:
1 beef chuck, round or rump roast, about 2-1/4 pounds
2 large onions, sliced
1/2 cup coarsely chopped celery leaves
1-3/4 cups dry red wine
1 cup red wine vinegar
1 tablespoon coarse salt
1/4 teaspoon freshly ground pepper
1-1/2 tablespoons granulated sugar
1/2 tablespoon mustard seeds
1/8 teaspoon freshly ground nutmeg
1 teaspoon black peppercorns
2 sprigs fresh parsley or 1 tablespoon dried
2 bay leaves
1 tablespoon bacon grease or cooking oil
1/4 cup ground gingersnap crumbs
Place the roast in a large sealable plastic bag. Add the onions and celery leaves, being certain to get some on both sides of the meat. In a medium bowl, mix together the wine, vinegar, salt, pepper, sugar, mustard seeds, nutmeg, cloves, peppercorns, parsley and bay leaves. Pour into the bag and seal tightly. Place the bag in a baking dish and refrigerate for 2 or 3 days, turning the bag over every 12 hours to marinate both sides.
Remove the meat from the marinade, reserving the marinade. Pat the meat with a paper towel to remove excess moisture. Season with salt and pepper. Heat a Dutch oven over medium-high heat. Add the bacon grease and heat. Add the meat and brown on all sides. Add the reserved marinade and bring to a boil. Cover, reduce heat to medium-low and simmer until the meat is very tender, about 2-1/2 to 3 hours. Remove the meat from the pot and keep warm. Skim any excess fat from the broth and strain. Whisk in the gingersnap crumbs. Bring to a boil and cook, stirring, until desired thickness. Taste for seasoning. Serve the sauce over the sliced meat and spaetzle.
2-1/2 cups sifted all-purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg
2 eggs, beaten
1 cup milk
5 tablespoons butter
Additional salt and pepper to taste
In a large bowl, mix together the flour, salt and nutmeg. Add the eggs and milk; stir until thoroughly combined. Let dough rest about 15 minutes before cooking.
Heat a large pot of lightly salted water until boiling. Add the spaetzle and cook until done, about 4 minutes. The dumplings will float when done. Drain well. Brown the butter in a small saucepan or skillet. Place the spaetzle in a serving dish and pour the butter on top. Season with salt and pepper; toss well to combine. Serve immediately.
Note: There are several spaetzle makers available. One is just like a potato ricer with different size holes. Another looks like a flat grater that fits on top of the pot. It has a hopper, into which you place the dough, that slides back and forth over the grater. That is what I have and it works very well. Many recipes suggest you use a colander if you don't have a regular spaetzle maker. I tried that years ago and, quite frankly, it did not work well and was terribly messy. It is possible that my colander holes were too large, or that the dough I made then was not the correct consistency.
3 cans (15.25 ounces each) red beet slices
1 tablespoon butter (or to taste)
Salt and pepper to taste
Drain most of the juice from the beets. Heat in microwave on high for 3 minutes or on stovetop. When hot, add butter, salt and pepper. Enjoy
Braised red cabbage:
2 tablespoons bacon grease or butter
2 small heads red cabbage, quartered, cored and thinly sliced
1 large tart apple, such as Granny Smith, cored and cut into 8 pieces
1 large onion, peeled, halved and sliced
Salt and pepper to taste
1/2 cup dry red wine
1/4 cup red wine vinegar
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 tablespoon brown sugar
2 cups water
2 tablespoons butter (optional)
Heat a large sauté pan or Dutch oven over medium-high heat. Add the bacon grease and heat. Add the cabbage, onions and apples and stir to coat. Add the remaining ingredients and stir well to combine. Bring to a boil; reduce heat to medium-low and simmer, covered, until cabbage is tender, about 40 minutes. (If there is too much liquid, remove the lid and allow some to evaporate. The cabbage should be very moist, but not soupy.) Serve immediately or keep warm over low heat. This also reheats very well.
1 recipe for a double crust pie dough (see Favorite Pie Crust)
4 medium baking apples, preferably Macintosh
8 teaspoons dark brown sugar, more to taste
4 teaspoons butter
Make the dough according to recipe. Roll into shapes large enough to wrap around each apple. Remove the core from the apples. Place in center of dough. Fill apple with about 2 teaspoons sugar, 1 teaspoon butter and a sprinkle of cinnamon. Bring dough around apple and crimp at top. Place in an 8x8 baking pan. Bake in a preheated 325° F oven for 35 to 40 minutes or until pastry is golden. After about 30 minutes, juices will form in the bottom of the pan. Baste the apples with the juices. Cool at least 10 minutes before serving. Serve warm in a bowl with cream.
Notes: Refrigerated pie shells can be used but roll them slightly thinner than packaged. Unused dough can be rolled, topped with cinnamon, sugar and butter and baked as an extra treat.