All posts filed under: heirloom recipes

Foolproof Apple Pie

After a fun morning picking apples at Sunset Orchards we are ready to make some delicious apple pie. Precooking the apple filling makes this pie foolproof and fun to make with kids! My 9-year old twins always love to sneak a taste of the filling while it’s cooling down. 2 tablespoons unsalted butter 2 ½ pounds apples, peeled and cored, then cut into thin slices ¼ teaspoon ground allspice ½ teaspoon ground cinnamon ¼ teaspoon kosher salt ¾ cup plus 1 tablespoon sugar 2 tablespoons all-purpose flour 2 teaspoons cornstarch 1 tablespoon apple cider vinegar 1 recipe all-purpose pie dough 1 egg, lightly beaten Melt butter in a large saute pan set over medium-high heat and add apples to the pan. Stir to coat fruit with butter and cook, stirring occasionally. Meanwhile, whisk together the spices, salt and .75 cup sugar, and sprinkle this over the pan, stirring to combine. Lower heat and cook until apples have started to soften, approximately 5 to 7 minutes. Sprinkle the flour and cornstarch over the apples and continue …

Rotkohl (German Red Cabbage)

1 red cabbage, shredded 2  tsbp unsalted butter 1 medium onion, finely diced 1/2 – 1 tsp kosher salt freshly ground pepper to taste 2 tbsp organic lingonberry jam 1 bay leave 1 1/2 cups vegetable bouillon 1 medium apple, shredded (use Gala or another sweet variety) 2 tbsp cider vinegar 1/2 tsp dried thyme 1 tbsp cornstarch In a large saucepan melt the butter and sauté onion until tender. Add the shredded cabbage and cook for 5 minutes. Season with salt, pepper and bay leave. Stir in the lingonberry jam and add the vegetable bouillon. Cover and cook for 10 minutes. Add the apple and vinegar, stir and re-cover. cook for another 10 minutes. Mix the cornstarch with 2 tbsp of cold water and add to the cabbage. Bring to a boil and cook for another 2 minutes. I like to serve this with pretzel nuggets and mashed potatoes. Use this recipe and replace the breadcrumbs with crushed pretzels.  

Dampfnudeln (my Grandma’s Recipe for Sweet Dumplings from Germany)

I have very fond memories of my Oma Gertrud making these fluffy, sweet dumplings in her kitchen. They are steamed, not baked – have a light, airy top and a crunchy, slightly salty crust on the bottom. Serve with vanilla sauce or stewed fruits, such as plums. This is a traditional recipe from the Black Forest region in Germany. Special thanks to my friend and fellow foodie Michelle Danzer-Gries for asking me about this recipe and sending me on a trip down memory lane… yeast dough 1 tbsp dry yeast 2 1/2 – 3 cups all-purpose flour 1/4 tsp kosher salt 1 cup sugar zest of one lemon, finely grated 6 tbsp unsalted butter, very soft 3/4 cup of warm milk 2 large eggs Place the warm milk, 2 tbsp sugar, 2 tbsp flour and yeast into the bowl of an electric mixer. Stir to combine and let it sit for 10 minutes. Add the rest of the ingredients and work into a smooth dough (start with 2 1/2 cups of flour, but add more if needed). Dough should not stick to the sides …