Subj : Crampers
To : Dave Drum
From : Ruth Haffly
Date : Thu May 11 2023 12:30:47
Hi Dave,
DD> I'm not much on cider doughnuts. They're OK ... but so is kissing you
DD> old maid auntie. I much prefer hot cider as a beverage ... I first met
DD> it at Lincoln's New Salem State Park during their winter festival. I
DD> enjoyed it so much I asked for (and received) the recipe. It tastes as
DD> if you're dringing apple pie. Bv)=
RH> I like both the cider (hot or cold) and the doughnuts. (G)
DD> Perhaps it's because all of the cider doughnuts I have had are "cake"
DD> doughnuts .... which is not my favourite form of cruller. My
DD> preference is for what I call "old fashioned" - unglazed, glazed or
DD> glazed and then drizzled w/chocolate icing. Bv)=
That'll work. I presume you're not a fan of Dunkin or Tim Horton's?
Sounds like the NC native Krispy Kreme might fit your favorite category.
DD> If I ever make it I'll lose te kidney beans (a texture thing with me)
DD> in favour of red beans or black beans. And might substitute Polish or
DD> Smoked sausage for the bratwurst.
RH> That would work. Last night I made sauerbraten for supper. Couldn't get
RH> to my usual recipe for the marinade so I winged it--turned out probably
RH> the best one I've ever made. Gingersnaps for gravy came from Wegman's.
RH> (G) In the marinade I used peppercorns, whole cloves, whole allspice,
RH> juniper berries and bay leaves plus cider vinegar, a bit of sugar and
RH> water.
DD> Funny you should mention that. An aquaintance harvested a deer with
DD> his SUV and has gifted me with a nice venison rump-roast. It's
DD> currently in the marinade getting ready to be weekend dinner. Bv)=
The first time my mom made it, she used a venison roast she'd been
given. Don't know what she did but it was really gamy and most of the
family didn't like it. I don't recall her making it ever again. When
Steve and I got married, she typed up a book of recipies I requested so
I checked that one for sauerbraten when I couldn't get to my usual one.
She said to marinade it in vinegar and water ratio 2:1, a couple of
onions and a couple of bay leaves. Cooking instructions were just to
cook it like pot roast, using the marinade for cooking liquid. No real
flavor there except the vinegar.
DD> His comment to me was "When I bought that Isuzu I thought the
"brush DD> guard" front bumper was a bit much. But there's no damage to
the DD> little guy - so I believe I'll keep it."
Sounds like a good idea to me. We just traded the tonnu cover for a cap
on the back of the F-150. Gives us a lot more room for extra camper and
radio gear.
DD> MMMMM--------------------------MARINADE-------------------------------
DD> 2 1/2 c Water
DD> 2 c Cider or red wine vinegar
DD> 1/3 c Sugar
DD> 2 md Onions; peeled, sliced,
DD> - divided
DD> 2 tb Mixed pickling spice;
DD> - divided
DD> 1 ts Whole peppercorns; divided
DD> 8 Whole cloves; divided
DD> 2 Turkish bay leaves; divided
DD> 2 tb Oil
DD> In a small bowl, combine salt and ginger; rub over meat.
DD> Place in a deep glass bowl. In a large bowl, combine the
DD> water, vinegar and sugar. Pour half of marinade into a
DD> large saucepan; add half of the onions, pickling spices,
DD> peppercorns, cloves and bay leaves. Bring to a boil. Pour
DD> over roast; turn to coat. Cover and refrigerate for 2 - 4
DD> days, turning twice a day.
DD> To the remaining marinade, add the remaining onions,
DD> pickling spices, peppercorns, cloves and bay leaves. Cover
DD> and refrigerate.
DD> TO COOK: Drain and discard marinade from meat; pat dry.
DD> Brown roast in oil on all sides. Place in a Dutch oven or
DD> crock-pot. Put one cup of reserved marinade with all of
DD> the onions and seasonings into a small sauce pan and bring
DD> to a boil. Pour over meat (cover and refrigerate balance
DD> of marinade). If using the Dutch oven cook at a simmer for
DD> 3 hours or until the meat is tender. If using a crock-pot
DD> put the meat into the crock-pot and set to low, cook until
DD> meat is tender.
DD> TO MAKE GRAVY: Strain cooking juices, discarding onions
DD> and seasonings. Add enough reserved marinade to the
DD> cooking juices to measure 3 cups. Pour into a large
DD> saucepan; bring to a boil. Reduce heat and simmer until
DD> gravy is thickened. Slice roast and serve with gravy.
DD> Uncle Dirty Dave's Kitchen
I use the spices I named above, cook it in the marinade in a dutch oven.
Used to do it in the crock pot but found we like it better done in the
dutch oven. When done, take it out, defat the cooking liquid, put it
back in the pot. Add crushed gingersnaps--about 10/12 cookies per cup of
liquid, a bit (tablespoon or so) of sugar and simmer until thick. The
meat will be falling apart tender, the gravy will make a great topper to
noodles, potatoes or whatever starch you serve with the sauerbraten. I
usually do noodles but did bow tie pasta this time. Red cabbage makes a
good side to the meal also.
---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28
... Are you sure you really want to know that?
--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)
