Corned Beef & Cabbage Quiche

CELEBRATING OKTOBERFEST!

Nothing says fall better than Oktoberfest, a tradition dating back to 1810 in Munich, Germany. Originally a celebration of the marriage of the King of Bavaria and Princess Therese. Everybody had so much fun that it was resolved to repeat the celebration, which has been done, every year since. 

Beer enthusiasts from all over the world flock to Munich for Oktoberfest, where they feast on everything from steins of beer to plates of sauerkraut, bratwurst, cabbage rolls, sausage and wiener schnitzel. Bavarian music fills the air to promote the fun atmosphere of Oktoberfest.

While the true celebration has to be experienced in Munich, there are actually some great Canadian events that try to duplicate the festivities without having to travel abroad. In different parts of the country this is a fun and social sampling event featuring many local craft and authentic Bavarian breweries as well as authentic food, Oktoberfest music, dancers, games, etc..

Even if it is a little hard to admit summer has ended and fall is officially here, Oktoberfest seems like a great little celebration to ease into the coming winter months.

I came across this recipe for CORNED BEEF AND CABBAGE QUICHE.  From the reviews I read it sounded pretty good so I thought it was worth a try. It seems to fit the occasion I think.

Corned Beef & Cabbage Quiche
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Servings
6
Servings
6
Corned Beef & Cabbage Quiche
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Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. In a large skillet, melt butter; add onion, cabbage & garlic. Cook, stirring frequently, until vegetables are crisp-tender, about 5-7 minutes. Add water, cover & cook for 5 minutes. Remove cover & cook until liquid evaporates & cabbage begins to brown, about 8-10 minutes longer. It is important to get the liquid out of the cabbage or it will cause quiche to become watery.
  2. Stir in corned beef; remove pan from heat & allow to cool for 15 minutes. Preheat oven to 375 F. In a medium bowl, whisk together eggs, milk, flour, caraway seeds, salt & pepper until blended.
  3. Spread half of cabbage mixture in pie crust. Top with half of the Swiss cheese; repeat layers. Slowly pour egg mixture over ingredients in pie shell. Sprinkle with Parmesan cheese. Bake for 30-40 minutes or until quiche is puffed & golden. Let cool 5 minutes before slicing to serve.
Recipe Notes
  • This quiche is nice baked 'galette' style or using a springform pan instead of a regular pie pan.
  • Recipe inspired by busycooks.about.com
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Classic Gingerbread Cake

Gingerbread (cake) is the perfect sweet/spicy dessert for fall and winter, flavored by a ‘strange lumpy little root’. I recall my mother baking gingerbread cake for our supper dessert. She would serve it warm with farm fresh whipped cream. For lack of a better expression, ‘it was to die for’. Strangely enough, I was never fond of molasses but certainly enjoyed that warm gingerbread cake!?

Gingerbread has been baked in Europe for centuries. In some places it was soft, delicately spiced cake, in others, a crisp, flat cookie. Then in other places, warm, thick, dark squares of bread served with lemon sauce or whipped cream.

At first, gingerbread was made with breadcrumbs and sweetened with honey, but as it made its way throughout the world it has been adapted to meet the taste of different cultures. In North America, along with the ground ginger we usually like to add cinnamon, and cloves. Molasses is usually labeled as ‘sulphured’ or ‘unsulphured’ depending on whether sulphur was used in the processing. The unsulphured molasses is lighter in color and tends to have a nicer flavor.

Brion does not remember ever eating gingerbread cake?? I’m going to try to bring back the taste of a memory  with this classic little cake and see what he thinks.

Classic Gingerbread Cake
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Applesauce is such a great addition in that it adds to the cake moistness.
Servings
9-12
Servings
9-12
Classic Gingerbread Cake
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Applesauce is such a great addition in that it adds to the cake moistness.
Servings
9-12
Servings
9-12
Ingredients
Servings:
Instructions
  1. Preheat oven to 350 F. Line a 9-inch square baking dish with parchment paper.
  2. In a medium bowl, cream together sugar & butter until lightened in color & fluffy. Beat in egg, molasses, applesauce & hot water until fully combined.
  3. In a small bowl, whisk together flour, baking soda, salt, cinnamon, ginger & cloves. Whisk into wet ingredients, mixing ONLY until blended.
  4. Bake for 30-35 minutes until cake springs back when touched or a knife inserted comes our clean.
Recipe Notes
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Rhubarb Tartlets

I never seem to get enough of making use of my rhubarb plants, since this is probably my 4th ‘rhubarb’ blog so far this year. I’m sure any of you that are following my blog stories are tired of hearing about rhubarb but ……… At the risk of boring you with this subject, I still want to share a few other ideas for this seasonal plant.


 Spiced Rhubarb Relish : Place 8 cups chopped rhubarb, 2 cups chopped onion,       1 tsp allspice, 1/2 cup vinegar, 2 cups sugar & 1 1/2 tsp salt in a large pot; bring to a boil. Reduce heat; simmer & cook uncovered on low heat, stirring frequently. Cook until onion becomes tender & mixture thickens. Pour into hot sterilized jars & seal. Nice to serve with red meats.                                                                                        Stewed Rhubarb: In a medium saucepan, heat 4 cups sliced rhubarb with 2/3 cup sugar over medium heat until tender, about 15 minutes. Stir often.                      Rhubarb Smoothie: To cold stewed rhubarb add your choice of frozen berries, low-fat yogurt, orange juice & a banana. Mix in a blender & add honey to taste.  Rhubarb Muffins/Scones: Add 1 cup of finely chopped rhubarb & zest of 1 orange to your favorite batter.                                                                                                                   Rhubarb Applesauce: Heat 3 cups of peeled, sliced apples, 1/3 cup sugar, 1 cup chopped rhubarb over medium heat until apples are soft, about 15 minutes. Stir often. To enhance flavor, add raisins, cinnamon or ginger to taste.                              Rhubarb Cherry Pie: Stir 1 cup coarsely chopped rhubarb with 1 – 540 ml can of cherry pie filling. Bake the same as you would for a cherry pie.                                     Savory Rhubarb Pork Sauce: In a medium saucepan, combine 2 cups sliced rhubarb with 1/3 cup brown sugar, 1 Tbsp cider vinegar & 3/4 tsp fresh, grated ginger. Simmer until soft.

Hopefully you will find one of these ideas useful. Enjoy!

Rhubarb Mini Flans
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Servings
8
Servings
8
Rhubarb Mini Flans
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Servings
8
Servings
8
Ingredients
Cornmeal Tart Crust
Servings:
Instructions
Cornmeal Tart Crust
  1. In a food processor, place flour, cornmeal, salt & sugar; pulse several times to combine. Add butter; process until mixture resembles coarse meal, about 10 seconds. While machine is running, pour the ice water through the feed tube in a slow, steady stream, until the dough just holds together (do not process for more than 30 seconds). Turn the dough out on work surface. Place dough on plastic wrap. Flatten to form disk; wrap & refrigerate at least 1 hour.
Rhubarb Filling
  1. In a medium saucepan, combine rhubarb, both sugars, cornstarch & salt. Cook stirring occasionally, until the rhubarb releases its liquid & begins to breakdown, creating a thick, chunky sauce, about 10 minutes. Remove from the heat & stir in vanilla. Set aside to cool to room temperature.
  2. On a lightly floured work surface, Divide dough into 16 pieces. Line 8 mini flan pans with bottom crusts; rolling the remaining 8 balls into circles for top crusts. Pace circles on parchment paper. Refrigerate bottom & top crusts again for 1 hour.
  3. Preheat oven to 375 F. Divide rhubarb filling among the 8 tarts. Cut a design of choice in the top crusts & fit to mini tarts. Brush with egg wash & sprinkle with sugar. Bake until crust is golden & filling bubbles a little bit, about 20-25 minutes. Serve warm or at room temperature, topped with whipped cream or ice cream.
Recipe Notes
  • These little minis would also be nice made as fruit galettes for something a bit rustic looking.
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German Apple Custard Cake

We will soon be heading into fall. For apple lovers, the cool mornings and clear days of Autumn mean one thing; its time for some of the season’s crisp, juicy apple harvest. Apples are available year round thanks to controlled-atmosphere, cold storage chambers that keep them fresh for months. Some varieties even develop better flavor overtime. After 30 plus years in the food service industry, I retired and spent some wonderful years as tree and shrub buyer for a garden center. On this property there were many apple trees. One of the varieties was called Westland. These particular apples don’t taste like much until the first frost had touched them. Apples are a very common fruit but shouldn’t be overlooked due to their versatility.

When you take notice of how many ways apples are used in German baking, cooking, etc. its very clear that Germany loves its apples. For example there’s fresh apples, apple sauce, apple pancakes, apple juice, apple schnapps, apfelschorle (apple juice and carbonated water) and of course the many versions of apple cake …..

This German Apple Cake is served with a nice vanilla custard sauce making it quite special.

 

German Apple Custard Cake
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Servings
12
Servings
12
German Apple Custard Cake
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Servings
12
Servings
12
Ingredients
Cake
Custard
Servings:
Instructions
Cake
  1. Preheat oven to 375 F. Grease & flour or line with parchment paper an 8 or 9-inch spring form pan.
  2. In a large bowl, whisk together flour, baking powder, salt, cinnamon & cardamom. Using a pastry blender or your fingers, cut in butter until mixture resembles fine crumbs. Add 3/4 cup sugar & mix. Peel apples; slice & cut as suggested. Toss apples with flour mixture to coat.
  3. In a separate bowl, beat eggs & milk together. Add to the apples & flour; mix in with a large spatula until just combined. Batter should look thick & dough-like. Transfer the dough to prepared cake pan & flatten the top using the back of spatula. Sprinkle 2 Tbsp sugar over the cake top. Bake for 45-50 minutes or when cake tests done.
Custard
  1. In a bowl, whisk egg yolks & sugar until pale yellow about 2-3 minutes. In a medium saucepan, bring the milk just to a boil. Slowly whisk the hot milk into the egg/sugar mixture. Transfer the mixture back to the saucepan & stir over medium heat until custard thickens, about 4 minutes. Custard should be thick enough to coat the back of a spoon. Stir in vanilla & transfer to serving pitcher. This custard is not a thick, pudding like consistency; it needs to be a pour able.
  2. Serve custard warm or cold over apple cake.
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Vintage Pineapple Pie

This week we celebrate my husband, Brion’s birthday. Family birthdays forever bring me back to my childhood days. My mother always made the birthday person’s favorite meal on their day along with a cake. Although she excelled at cooking in general, her creative talent was put to good use when she decorated our birthday cakes.

Brion has always loved pineapple pie. I’m not sure where it came from but could possibly have been from time spent in the Cook Islands years ago.

In 1950, the Pillsbury company (General Mills) came out with a pie crust mix. Their promotion read that ‘the quality was assured by the finest ingredients, scientifically blended and perfectly balanced’. All you had to do was add water and mix. To further promote their product they included a recipe for Pineapple Pie supposedly having been written by ‘Ann Pillsbury’. This was a fictitious home economist created for marketing purposes. She essentially represented the members of the Pillsbury Home Service department. Unlike Betty Crocker, Ann Pillsbury did not catch on and was replaced in 1965 by the Pillsbury Doughboy who we still see in their current advertising.

My blog recipe is a bit different from the vintage one but is one of Brion’s favorites. Over the last six months, Brion’s love and support have helped me recover from shoulder replacement surgery for which I’m very grateful.

                                               BIRTHDAY WISHES WITH LOVE!

Vintage Pineapple Pie
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Servings
6-8
Servings
6-8
Vintage Pineapple Pie
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Servings
6-8
Servings
6-8
Ingredients
Pineapple Filling
Crumb Crust
Meringue Topping
Servings:
Instructions
Pineapple Filling
  1. In a saucepan, combine cornstarch & sugar. Gradually stir in water until mixture is smooth. Add lemon zest & undrained crushed pineapple. Stir constantly over medium heat until mixture starts to boils; reduce heat slightly & continue to boil 2 minutes. Remove from heat; quickly stir in butter & beaten egg yolks, mixing well. Allow mixture to cool to room temperature.
Crumb Crust
  1. In a food processor or with a rolling pin, crush biscuits finely & evenly. Melt butter; add to crumbs, mixing well with fork. Press evenly over bottom & up sides of a 9-inch flan or pie pan. Refrigerate crust while filling is cooling.
Meringue Topping
  1. Preheat oven to 375 F. In a small bowl, beat egg whites until soft peaks form, gradually add sugar. Beat until sugar is dissolved. Spread filling evenly into crust; top with meringue making sure to spread it to the edge of crust to form a seal.
  2. Bake for about 5-10 minutes or until surface of meringue is evenly golden brown.
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German Banana-Orange Pancakes

You could say the German pancake is a cross between a souffle and an omelet. Baked in a round pan with sides, it is quite similar to a Yorkshire pudding in which the center is sunken. It derived from the German Pfannkuchen  and is also called Dutch baby pancake. This light, airy pancake is crispy around the edges while retaining a tender, custard like middle.

In most cases these pancakes would be served with lemon slices, powdered sugar and butter. My choice today is to serve them with sliced bananas drizzled with orange sauce.

This is one of the simplest dishes to prepare and one of the most impressive to serve. I don’t actually recall my mother making these but we certainly did eat the more ‘common’ pancakes, which were so good as well.

German Banana-Orange Pancakes
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Servings
2
Servings
2
German Banana-Orange Pancakes
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Servings
2
Servings
2
Ingredients
Pancakes (2 - 9" pancakes)
Banana/Orange Sauce
Servings:
Instructions
Pancakes
  1. Preheat oven to 400 F. Generously butter two 9-inch cake pans. In blender, process eggs gently until light in color. Add remaining ingredients; process until smooth & pour into pans. Bake 20 minutes; reduce heat to 350 F. & bake 10 minutes more. Slide onto warm plates. Prepare banana/orange sauce WHILE pancakes are baking.
Banana/Orange Sauce
  1. In a skillet, combine butter, sugar, orange juice & zest; bring to a boil. Peel bananas & slice; add to orange sauce. Stir to coat. Remove from heat. Pour banana/orange sauce over baked pancakes & serve.
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German Bierocks

With my passion for food history and preparation, there is always a draw that pulls me back to my German roots. A lot of these recipes I recall my mother making but some are new to me that I just can’t resist trying.

In 2016, I posted a couple of recipes ( one in April and the other in August) for Potato Bread that had a meat filling baked inside. These take sandwiches to a whole new level and are so great for picnics — the perfect meal all in one.

The hand held meat ‘pie’ has a worldwide history. The British serve Cornish pasties, while empanadas are found throughout Central and South America. Italians are drawn to calzones (which are often made without meat). That brings me to eastern Europeans with their bierocks.

A bierock is made from a yeasty dough stuffed with ground or shredded beef, cabbage and onions. They were created to be carried by miners and farmers to work so they could enjoy a hearty lunch. What began as a ‘pocketful’ of beef and cabbage eventually led to the Reuben  that we know today. The BIEROCK  is a characteristic food of Germans from Russia.

These bierocks freeze well, so making them ahead of time is no problem. Just take them out of the freezer in the morning to thaw by lunch time. You can warm them in the microwave for 1-2 minutes in 30 second increments to heat through if you wish.

German Bierocks
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Servings
8-12
Servings
8-12
German Bierocks
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Servings
8-12
Servings
8-12
Ingredients
Dough
Servings:
Instructions
Dough
  1. In a large bowl, place milk & butter. Microwave for 30 seconds at a time until butter has melted. Add sugar & whisk to dissolve. Whisk mixture until it has cooled to lukewarm. Sprinkle yeast over milk mixture & allow to stand 5-10 minutes, until foamy. Whisk again, adding in 2 cups of flour, egg & salt.
  2. Stir in remaining flour, 1/4 cup at a time until dough comes together. On a floured surface knead dough 10-15 minutes until soft, smooth dough forms, adding flour as needed. Dough should be tacky but not sticking to your hands.
  3. Shape dough into a disk; place in a greased bowl, turning dough to coat. Cover loosely with plastic wrap & place in a warm, draft-free place to rise, about 1 hour or until doubled in bulk.
Filling
  1. In a large skillet, brown meat until almost cooked, 5-7 minutes. Drain grease from pan, add onions & cook 2-3 minutes or until they begin to soften. Add cabbage & cook 7-10 minutes, until cabbage is tender. Remove from heat & season with salt & pepper.
Forming Bierocks
  1. Place dough on a floured work surface, knocking it back. Divide into 8-12 balls (about 85 g each). Flatten each ball to a circle 4-5" in diameter. Spoon 2 large Tbsp of filling onto the center of each circle, leaving edges clear. Bring the edges together & pinch them to seal dough completely. Continue with rest of the filling & dough.
  2. Place the shaped 'bierocks' on a greased baking sheet & allow to rise, covered 30-45 minutes until roughly 1 1/2 times the original size. Preheat oven to 375 F. during the last 10 minutes of rising time. Brush bierocks lightly with milk & bake 20-25 minutes or until golden & hollow sounding when tapped. Remove from oven & cool on a wire rack.
Recipe Notes
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German Plum Cake / Tart

I know it sounds quite ordinary but we are not just talking about just any plum cake. Variations of the German specialty, ‘zwetschgenkuchen’, exist where some versions are made with a shortbread pastry verses a yeast dough, some have streusel – some do not – some are round, other’s are rectangular. One thing for sure is that they all use the plump, sweet, juicy European plums also known as Italian Prune Plums or Empress Plums. This variety is ideal for cooking not only because of their texture but also because their flavor becomes more complex through cooking.

Fruit and yeast-based cakes are a German hallmark with this cake being a perfect example. Its not overly sweet, has a touch of tartness to it, a small hint of cinnamon and that tender yeast dough.

When I was growing up and my mother used Italian Prune Plums in her canning or baking, I just thought it was because they were available at the time. I had no idea that they played such a special part in German baking until I was older.

I realize this is probably not the kind of thing you feel like making on a hot summer day. I suggest putting it on hold for a rainy day because it is well worth the effort. Just to encourage you further, I’ve added an alternate yogurt dough you could use instead of the yeasted one which would speed things up.

German Plum Cake / Tart
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Servings
6-8
Servings
6-8
German Plum Cake / Tart
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Servings
6-8
Servings
6-8
Ingredients
Streusel
Yogurt Cake Dough (an alternate to use instead of yeast dough)
Servings:
Instructions
Yeast Dough
  1. In a large bowl, dissolve yeast in 1/3 cup warm milk & allow to become frothy, about 5-10 minutes. With an electric hand mixer, beat together sugar, salt, warm melted butter, egg & vanilla. When yeast is ready, Combine with egg mixture. Add flour, 1 cup at a time to wet mixture. Stir well after each addition; dough should become smooth & elastic. It will not be firm enough to knead into a ball, more like thick batter. Cover loosely with plastic wrap & set in a warm, draft-free place to rise for an hour or until doubled in bulk.
Streusel
  1. In a small bowl, combine streusel ingredients. Using fingertips, rub mixture until it resembles coarse meal.
'ALTERNATE' Yogurt Dough
  1. In a bowl, whisk together flour, sugar, baking powder & salt. In small bowl, beat together yogurt, milk, oil & vanilla. Make a well in center of dry ingredients; add wet mixture & combine until dough forms a ball.
To make Plum Cake Tarts
  1. Generously butter eight - 4 x 3/4" mini tart pans or press out a rectangle of dough about 8 x 10" size on a baking sheet or a jelly-roll pan could be used. For tart pans, divide dough into 8 pieces & press dough out over bottom & up sides. For the rectangle shape, dough could be rolled out on parchment paper & laid directly on pan.
  2. Lay plums close together in rows, covering the entire dough. If using YEAST DOUGH, set pan in a warm place & let rise rise an hour. Sprinkle the streusel over the top & bake at 350 F. for 30-35 minutes or until top is golden. If using YOGURT DOUGH, evenly sprinkle farina over dough before placing the plums on the pastry ( it helps to keep the pastry from becoming soggy). Arrange plums on pastry; distribute streusel over cake. Bake at 350 F. for 30 minutes or streusel is light golden.
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Cheese Crusted Apple Pie

CELEBRATING FATHER’S DAY!

Father’s Day, that special day set aside to honor our fathers and the father figures who have influenced our lives. A father’s love is such a special gift beyond compare. You only know the meaning when he is no longer there.

My father passed away in 2005 and Brion’s in 2011. The passage of time will never dim those precious memories we have of them. They followed very different paths in their life’s journey; my father was a farmer and Brion’s an army soldier. Both of them gave so much of themselves to their life’s work as well as to their families.

There are not enough words to describe how important my father was to me and the powerful influence he continues to be in my life even though he’s gone.

As a tribute to our dad’s on Father’s day, I am featuring a CHEESE CRUSTED APPLE PIE.  Both of them loved apple pie so it seems like a good choice for the blog recipe.

Cheese Crusted Apple Pie
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Servings
10
Servings
10
Cheese Crusted Apple Pie
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Servings
10
Servings
10
Ingredients
Cheese Pastry
Filling
Topping
Servings:
Instructions
Cheese Pastry
  1. In a large bowl, whisk together flour, salt & cheese. Cut in half the shortening to resemble coarse meal; then remaining shortening until it resembles small peas. Add water, a little at a time, mixing lightly with a fork. Shape dough into a firm ball; chill for 10 minutes.
  2. Preheat oven to 400 F. On a lightly floured surface, roll pastry out to fit a 9-inch flan pan; trim edges. Cover pastry with a piece of parchment paper; cover with dried beans & bake for 7 minutes. Carefully remove beans & bake another 7 minutes. Remove from oven & cool.
Filling
  1. Chop apples coarsely, place in a saucepan with lemon juice; cover & cook about 10 minutes or until just tender. Stir in flour, sugar & cinnamon; cool to room temperature.
Topping
  1. In a small bowl, combine sugar, flour & pecans. Rub in butter until mixture is coarse & crumbly.
  2. Place filling into pastry shell, sprinkle with topping. Bake at 400 F. for 15 minutes; reduce heat to 375 F. & bake further for 15 minutes. Cool to room temperature. Decorate with whipped cream, extra chopped pecans & powdered sugar, if desired.
Recipe Notes
  • Due to the fact that ovens sometimes vary in temperature, you may need to adjust the baking temperature a little higher or lower than recipe states.
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Seafood Lasagna Roll-Ups

Lasagna has a rich history as a comfort food. Originally it resembled layered macaroni and cheese rather than its present form. The origin is a little unclear but none involve Italy. However, Italians have been credited with its name of ‘lasagna’.

Present day lasagna has become very versatile with recipes such as vegetarian and seafood which use either red or white sauce. Although, lasagna has been a favorite meal of many people, it also comes with a high fat and calorie count. That being said, there are numerous ways to change that. In traditional lasagna, substitute ground turkey or use extra lean ground beef. In the case of a white sauce, substitute fat free plain yogurt for sour cream and use skim or 1% milk to reduce the fat content. Using low fat or non fat ricotta cheese, fat free cottage cheese or part skim mozzarella cheese helps to boost the calcium and protein contents without adding a lot of fat.

In any case, lasagna is just too good to not enjoy it.  These SEAFOOD LASAGNA ROLL-UPS  can be made with a light version of either homemade or purchased Alfredo sauce. We absolutely loved this meal!

Seafood Lasagna Roll-Ups
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Servings
2
Servings
2
Seafood Lasagna Roll-Ups
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Servings
2
Servings
2
Instructions
  1. Prepare lasagna noodles according to package directions. Rinse under cool water; reserve. In a large skillet melt butter. Saute spinach until wilted. Remove to paper towels. Add shrimp & scallops to skillet; saute for 3-4 minutes until opaque & just barely cooked; reserve. Grate mozzarella cheese.
  2. Preheat oven to 350 F. Butter a small casserole dish. On a large piece of wax paper, line up lasagna noodles in a row. Spoon about 1/4 cup of Alfredo sauce onto each noodle & spread.
  3. Alternately top with shrimp & scallops, cooked spinach, shrimp/scallops, spinach & crab meat. Sprinkle noodles with grated cheese. Roll each noodle & stand or lay in casserole dish. Spoon remaining Alfredo sauce over rolls.
  4. Place a pan with a small amount of water in it, under the casserole dish & place in the oven. This will help the noodles from becoming dry during baking time. Very loosely, cover with foil, just to keep the noodles from drying on top. Bake for 30 minutes or until slightly bubbly. Sprinkle with Parmesan cheese; allow to sit 5-10 minutes before serving.
Recipe Notes
  • If you prefer to make your own sauce, I had noticed the tasteofhome.com website has a very similar recipe making the sauce from scratch. It looks real good if you have the time.
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