Alsatian Gugelhopf

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This recipe is another one that I copied from a cookbook checked out from our local library maybe 30 years ago, and pasted on an index card. I have no idea what its origin, but I know there are many similar variations of festive gugelhopf and kugelhopf from France and Germany, with many different spellings, and probably in many more countries. In fact, it’s not too different from Italy’s Panettone or Pandulce, as far as ingredients go.

This particular recipe is a moist yeasted sweet bread with dried fruits, topped with nuts. Obviously, there can be many variations. I made this one specifically for Christmas morning, so I used only dried tart cherries and pistachios.

Alsatian Gugelhopf

1 cup dried tart cherries, cut in half if they’re large, about 5 ounces
1/2 cup golden raisins, about 2 1/2 ounces
4 tablespoons Kirsch or ruby port
1/4 cup warm water
1 teaspoon sugar
2 teaspoons dry yeast
8 tablespoons unsalted butter, at room temperature, divided
1 cup sugar
4 egg yolks
1/4 teaspoon orange oil
3 teaspoons vanilla
3/4 cup tepid whole milk
3 1/2 cups white flour
1/2 cup ground pistachios or almonds

Mix the dried fruits and the Kirsch in a medium bowl. Do not be tempted to add any more Kirsch; it could kill the yeast. Allow to sit for 15 minutes, then drain and set aside.

Combine 1/4 cup warm water and 1 teaspoon sugar in a small bowl. Sprinkle yeast over; stir to dissolve. Let sit for 10 minutes or until yeast foams to top.

In large bowl beat 6 tablespoons of butter, 1 cup sugar, egg yolks, zest, vanilla, and salt until well blended. Add yeast mixture, milk, and 1 cup of flour. Beat until smooth.

Add in plumped fruits and gradually add remaining flour and beat until dough forms.

Cover and let sit for 15 minutes.

Butter a 10-cup Bundt pan with 2 tablespoons of butter. Add the nuts, tilting pan to coat bottom and sides.

Spoon dough into pan. Cover with plastic wrap and damp towel. Let dough rise in warm place for 3 hours.

Preheat the oven to 350 degrees F. Bake about 35 minutes. Let rest for 10 minutes.

Turn onto rack to cool.

If desired, make a glaze for the Gugelhopf by combining 1 cup powdered sugar with 2 tablespoons of Kirsch and 1 tablespoon of cream. Whisk until smooth, then pour over the cake.

Personally, I don’t love powdered sugar glazes, and this bread is sweetened already, but I made a glaze for half the gugelhopf.

I love gugelhopf slightly toasted with butter.

Bobotie

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2020, the year that will always be remembered for the world-wide pandemic, was also the year my husband and I would finally visit South Africa, and some neighboring countries. This was a highly anticipated trip of ours, not only for wildlife, wine, and culture, but for me, it was so much about the food of South Africa.

Being a geeky kid, I remember reading my mother’s Time-Life series of the Foods of the World. There were 27 in total, representing various cuisines – a larger book, and a smaller, spiral-bound recipe booklet.

I loved the larger books with the photos, and in African Cooking, I oohed and aahed over crayfish curry, a “popular dish at the Cape of Good Hope.”

African Cooking encompasses the continent of countries and their varied regional cuisines. A ridiculous task, really. The book is divided into five regions, and Southern Africa is one of them.

From the book, “Fertile soil and agreeable climate give South Africa much of the best grazing and crop land south of the Sahara. The Dutch first settled the region, and its culture and cuisine still bear their imprint, but a wide variety of other ethnic strains – Europeans, Asian, and African – exist in the south side by side.”

In anticipation of our 2020 South African trip, our daughter gave me this cookbook, by Melinda Roodt, published in 2016.

It is from this cookbook that I’m making the recipe for Bobotie. Another wonderful recipe is from one of my favorite professional food bloggers, stylists, and photographers, Sam from Drizzle and Dip, who lives in Cape Town, South Africa. This is one of her Bobotie photos.

From her blog post: “The Indonesian influence on South African cookery entered the country with the Dutch colonists, some of whom came from Indonesia at the time. The Indonesian word “bobotok” from which bobotie is derived, appeared in a Dutch cookery book in the year 1609. Malayans brought their culinary traditions to the country and these formed the cornerstone of many dishes, which were perfected and adapted by each succeeding generation and can be regarded as indigenous. One of the most typical traditional dishes “Bobotie” still features prominently and preparing and serving it will allow you to taste and delight in the spice of South African life.”

This has to be the yellowest meal I’ve ever made!

Bobotie

1 thick slice white bread
8 ounces milk
1 ounce olive oil
1 onion, chopped
2 cloves garlic, minced
1 tablespoon Robertsons Rajah Mild & Spicy Curry Powder
1 tablespoon turmeric
2 – 2 1/2 pounds beef mince
1 apple, peeled, cored, diced
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 tablespoons lemon juice
1 tablespoon white vinegar
2 tablespoons apricot jam
3 ounces Mrs. Balls chutney
3 extra-large eggs
3 – 4 bay leaves
2 tablespoons cake flour
2 teaspoons beef stock powder
16 ounces water
1 tablespoon Worcestershire sauce

Preheat the oven to 350 degrees F. Put the bread in a bowl with the milk to soak.

Heat half the olive oil in a large saucepan over medium heat and sauté the onion and garlic. Add the remaining olive oil, the curry powder, and 2 1/2 teaspoons of the turmeric to the onion and sauté for another 30 seconds.

Add the mince and fry over high heat for 5-10 minutes, stirring continuously, until cooked and loose in texture.

Turn down the heat and stir in the diced apple, salt, pepper, lemon juice, vinegar, jam, and chutney.

Drain the bread (keep the milk) and tear it into the mince. Mix well.

Beat 1 egg, quickly stir this into the mince mixture and remove the pan from the heat.Spoon the mince into a 8 x 12” ovenproof dish, reserving 2 tablespoons in the pan, and even out the top.

Beat the remaining eggs with the reserved milk and the remaining turmeric in a small bowl and pour over the mince in the dish.

Press the bay leaves halfway into the top and bake for 30 minutes until set.

While the bobotie is cooking, add the flour and stock powder to the reserved mince mixture in the pan. Bring to a high heat while adding the water and stir until thickened. Add the Worcestershire sauce and season to taste.

Serve the bobotie with this reduction and turmeric rice.

And then start planning when you’ll make it next, cause you will want to!

Ultimate Christmas Pudding

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We have a new member of our family – our British son-in-law. My daughter and he have been at our home for Thanksgiving the last two years, but because of the pandemic, they won’t be back in 2020. In fact, they married in Brighton, England, and of course we couldn’t attend. My daughter said I could include a wedding photo in this post. I just couldn’t pick one. Aren’t the pics beautiful!

I’ve been wanting to make a steamed Christmas pudding for years, not just now with a Brit in our family. Ironically, he doesn’t like Christmas pudding! (I’m actually trying to figure out who does!)

I don’t enjoy alcoholic desserts, but Christmas pudding isn’t similar to American fruitcakes, in that they’re not slogged with brandy or rum weekly before being served.

It’s recommended that one start a Christmas pudding up to 3 months in advance of serving, which I did. I chose Nigella Lawson’s Ultimate Christmas pudding from her book Nigella Christmas, which is my favorite book of hers, probably because I love Christmas so much. And I love Nigella.

This took me a while to understand, but desserts in England are called puddings, like sticky toffee pudding isn’t a pudding, nor is this Christmas pudding.

Nigella Lawson’s Ultimate Christmas Pudding
From Nigella Christmas

150 grams currants
150 grams sultanas
150 grams roughly chopped prunes
175 millilitres pedro ximenez sherry
100 grams plain flour
125 grams fresh breadcrumbs
150 grams suet
150 grams dark brown muscovado sugar
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
1 teaspoon baking powder
grated zest of 1 lemon
3 large eggs
1 medium cooking apple (peeled and grated)
2 tablespoons honey
125 millilitres vodka (to flame the pudding)

You will need a 1.7 litre/3 pint/1½ quart heatproof plastic pudding basin with a lid, and also a sprig of holly to decorate.

Put the currants, sultanas and scissored prunes into a bowl with the Pedro Ximénez, swill the bowl a bit, then cover with clingfilm and leave to steep overnight or for up to 1 week.

When the fruits have had their steeping time, put a large pan of water on to boil, or heat some water in a conventional steamer, and butter your heatproof plastic pudding basin (or basins), remembering to grease the lid, too.

In a large mixing bowl, combine all the remaining pudding ingredients (except the vodka), either in the traditional manner or just any old how; your chosen method of stirring, and who does it, probably won’t affect the outcome of your wishes or your Christmas.

Add the steeped fruits, scraping in every last drop of liquor with a rubber spatula, and mix to combine thoroughly, then fold in cola-cleaned coins or heirloom charms. If you are at all frightened about choking-induced fatalities at the table, do leave out the hardware.

Scrape and press the mixture into the prepared pudding basin, squish it down and put on the lid.

Then wrap with a layer of foil (probably not necessary, but I do it as I once had a lid-popping and water-entering experience when steaming a pudding) so that the basin is watertight, then either put the basin in the pan of boiling water (to come halfway up the basin) or in the top of a lidded steamer (this size of basin happens to fit perfectly in the top of my all-purpose pot) and steam for 5 hours, checking every now and again that the water hasn’t bubbled away.

When it’s had its 5 hours, remove gingerly (you don’t want to burn yourself) and, when manageable, unwrap the foil, and put the pudding in its basin somewhere out of the way in the kitchen or, if you’re lucky enough, a larder, until Christmas Day.

On the big day, rewrap the pudding (still in its basin) in foil and steam again, this time for 3 hours. Eight hours combined cooking time might seem a faff, but it’s not as if you need to do anything to it in that time.

To serve, remove from the pan or steamer, take off the lid, put a plate on top, turn it upside down and give the plastic basin a little squeeze to help unmould the pudding. Then remove the basin – and voilà, the Massively Matriarchal Mono Mammary is revealed. (Did I forget to mention the Freudian lure of the pudding beyond its pagan and Christian heritage?)

Put the sprig of holly on top of the dark, mutely gleaming pudding, then heat the vodka in a small pan (I use my diddy copper butter-melting pan) and the minute it’s hot, but before it boils – you don’t want the alcohol to burn off before you attempt to flambé it – turn off the heat, strike a match, stand back and light the pan of vodka, then pour the flaming vodka over the pudding and take it as fast as you safely can to your guests.

If it feels less dangerous to you (I am a liability and you might well be wiser not to follow my devil-may-care instructions), pour the hot vodka over the pudding and then light the pudding. In either case, don’t worry if the holly catches alight; I have never known it to be anything but singed.

FREEZE AHEAD TIP: Make and freeze the Christmas pudding for up to 1 year ahead. Thaw overnight at room temperature and proceed as recipe on Christmas Day.

Maplev Bourbon vButter

3 tablespoons butter, at room temperature
1 tablespoon cream cheese, at room temperature
1 cup powdered sugar
2 teaspoons vanilla powder
2 tablespoons brown sugar bourbon, or your choice of liquor
1/4 teaspoon ground nutmeg
Pinch of cinnamon
Pinch of allspice

With a mixer, beat the softened butter until creamy. Add the powdered sugar and mix while scraping the sides of the bowl, so the sugar and butter come together evenly. Add the vanilla, bourbon, and spices.

Mix, scraping the sides again, to combine. Spoon the sauce into a bowl.

This is brown sugar bourbon.

Serve warm or at room temperature, along with some of the maple bourbon butter.

Well, I do like Christmas pudding. And I really like this butter, which I adapted from Ms. Lawson. They’re a great combination.

Well, I liked it!

Foriana Sauce

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Soon after starting my blog, I posted on this miraculous concoction called Foriana sauce. I’d never heard of it before which is what I love about food and cooking. There is always something to discover.

The recipe is in the cookbook, “Well-Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods” by Eugenia Bone. She claims its origin is a little island off of the coast of Naples. I definitely need to visit this island to see what other culinary treasures they have!

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So I posted on foriana sauce back when I had about 3 followers, and it’s just too good to keep to myself. So this is a re-post of sorts.

foriana sauce

Foriana Sauce

1 cup walnuts
1 cup pine nuts
10 good-sized cloves garlic, peeled
1 tablespoon dried oregano
3 tablespoons olive oil
1/2 cup golden raisins
More olive oil

Place the walnuts, pine nuts,and garlic cloves in the jar of a food processor. Pulse until the nuts look like “dry granola.” Add the oregano and pulse a few more times.

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Heat a skillet over medium heat with the olive oil. Add the nut-garlic mixture and the raisins and cook on the stove, stirring occasionally, for about five minutes. The nuts and raisins will caramelize a bit.

Divide the mixture between 3 – half pint jars that have just come out of the dishwasher (sanitized) with their lids. Let the mixture cool. Tamp it down a bit to limit air pockets, then pour in olive oil until there’s about 1/2″ of oil over the nut-raisin mixture. When cooled completely, cover and refrigerate until use.

foriana sauce cooling off in the jars

After using, replace some of the olive oil on the top to protect the sauce.

To test it out, we spread chèvre on baguette slices and topped it with the foriana sauce. Everyone fell in love with this stuff. I quickly gave the other two jars away so I wouldn’t be tempted to eat more of it!

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Then, that Christmas, I made foriana sauce again, but this time with two different kinds of dried cranberries instead of the raisins, just to make it more festive! Plus, I processed the nuts a bit more to make the sauce more spreadable. And once again, I can share with you that this stuff is heavenly!

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I tested it with a variety of cheeses, for the sake of research, and I found foriana sauce especially good with warmed bleu cheese!

I hope you try this extraordinary “condiment” of sorts for the holidays, or any time of year. You will not regret it!

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note: I can see this spread on chicken or fish, or added to lamb meatballs, or added to a curry. The author also has suggestions as to how to incorporate foriana sauce into various dishes.

Trottole Trapanese

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This is a pasta post, based on my discovering the cutest twirly pasta ever, called Trottole. I purchased the spinach variety, for color.

As is my pattern, apparently, I purchase a unique pasta, then figure out what sauce to put on it. For the trottole, I decided to again make a Sicilian sauce that I made once and fell in love with!

This sauce is so crazy wonderful and different than anything I’ve ever come across on other food blogs, that you folks need to discover it, too. So here it is again.

The sauce, called Pesto Trapenese, is an uncooked, Tunisian-influenced tomato sauce, that originated in Trapani, Sicily. The sauce is ready before the pasta has finished cooking. I discovered it in Nigella Lawson’s cookbook called Nigellissima.

Ms. Lawson uses fusilli lunghi when she makes Pesto Trapanese, otherwise called telephone cords, but I think these trottole will be a perfect substitute.

Trottole Trapanese
Or, Sicilian Pasta with Tomatoes, Almonds, and Garlic

1 pound fusilli lunghi (or other pasta of your choice)
salt for pasta water (to taste)
9 ounces cherry tomatoes
6 anchovy fillets
1 ounce golden sultanas
2 cloves garlic (peeled)
2 tablespoons capers (drained)
2 ounces blanched almonds
2 ounces extra virgin olive oil
Parmesan
1 small bunch fresh basil (approx. 20g / 1 cup, to serve)
Cayenne pepper flakes

Put abundant water on to boil for the pasta, waiting for it to come to the boil before salting it. Add the pasta and cook according to packet instructions, though start checking it a good 2 minutes before it’s meant to be ready.

While the pasta is cooking, make the sauce by putting all of the 7 ingredients through the olive oil into a processor and blitzing until you have a nubbly-textured sauce.

Tip the drained pasta into your warmed serving bowl. Pour and scrape the sauce on top, tossing to coat (add a little more pasta-cooking water if you need it).

Serve immediately and strew with basil leaves.

Grated Parmesan and cayenne pepper flakes are optional.

I’m so in love with the trottole. And they hold their shape beautifully.

And you can bet I’ll keep making pesto Trapanese. At first you taste the bite from the garlic, then the saltiness from the anchovies, then the tang from the capers, and then some raisin sweetness, and finally, the texture from the almonds. The tomatoes are hardly noticeable, yet provide a good base for the goodies.

Try this sauce!!!

 

 

Strawberry Onion Chutney

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Rarely do I come out of “retirement” to cater. If I do it’s only for good friends, but still these gigs are few and far between. I’m just not in the catering groove any longer.

A few years ago, however, I said yes to a friend who needed help with her staff party. I don’t remember the menu in its entirety, except that I made a sous vide pork loin.

Because it was springtime, I created a chutney using fresh strawberries to go with the pork.

Following is the sweet-spicy-tart condiment recipe that I’m so happy I wrote down. I must say it was superb and loved by all!

Strawberry Onion Chutney
printable recipe below

1/2 cup golden raisins
1/2 cup ruby port
1/4 cup olive oil
4 white onions, chopped
4 cloves garlic, minced
1 – 1″ piece ginger, minced
1/4 cup red wine vinegar
1/4 cup loosely packed brown sugar
1 teaspoon salt
1 teaspoon ground cayenne
1 pound hulled strawberries, chopped into small pieces
Allspice, to taste

In a small bowl, soak raisins in the port. Set aside.

Heat the oil over medium heat in a large Dutch oven. Add the onions and begin the sautéing process. It will take at least 30 minutes. A little browning is fine, but mostly I just wanted them nice and soft and cooked through.

Add the raisins and the port, along with the garlic and ginger, and cook the mixture for about 5 minutes.

Add the vinegar, brown sugar, salt, and cayenne, and cook for another 5 minutes.

Then stir in the strawberries and continue cooking the chutney, stirring occasionally, until the strawberry pieces have cooked, but still hold their shapes.

If I might say so, this chutney is spectacular. When I made it the second time, I used dark raisins, and served it with roasted chicken, which was equally delicious as previously with the pork loin.

And with cheese? It’s fabulous!!!

 

 

Golden Cauliflower and Carrot Rice

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I’m pretty sure you all know that I’m not fond of food trends. I’ve probably mentioned this numerous times. So if something becomes popular and trendy, I completely ignore it.

Sure, I’m old(er) and old-fashioned, but it’s just my personality. I never wore white metallic lipstick in the 60’s, either.

The dumb thing is, sometimes when you’re too stubborn, you can really miss out. Like the bowl trend. Is there one on my blog? No! But they do look lovely.

And in the 80’s, when I really started cooking, I looked down my nose at both sun-dried tomatoes and basil pesto because they were everywhere. I have no idea how many years I lost not indulging in those two fabulous foods. I’ll never forgive myself for that.

Which leads me to… cauliflower rice. Nope.

Then, thanks to the lovely Serena from her blog, Domesticate Me, I saw a recipe that I couldn’t ignore. It was a cauliflower and carrot rice with almonds and golden raisins.

If you don’t know Serena, you must check her blog out and her just-published cookbook, The Dude Diet.

She’s a doll, she’s funny, and she swears. Oh, and she’s a professionally-trained chef. What’s not to love?!! But also, and this is important to me, if I comment, she responds to my comment.

Now this may seem a bit silly, but I will stop following blogs if the authors have no time for me. It’s not that I’m so great, it’s because the best thing about blogging in my four-plus years of doing so, is the interaction. It’s like this virtual, giant group of foodie friends that you get to know around the world.

Plus, on some of those fancy blogs, you can tell that the author responds to nobody’s comment. They’re just too important and busy. I just don’t get that.

Serena has been on her book tour around the U.S., but she is still responding to comments. And I know how much time it takes, because I follow many blogs. It’s just part of the dedication one should have to one’s blog. And Serena’s blog is also one of those fancy ones!

I promised Serena that I would make her “rice” dish because it really sounded lovely. She assured me it would not disappoint.

Golden Cauliflower and Carrot Rice
Adapted slightly from Domesticate Me!

1 medium head cauliflower, florets only, about 1 lb. 6 ounces
Baby carrots, 8 ounces
1 tablespoon extra-virgin olive oil
2 teaspoons ground turmeric
¼ teaspoon cayenne pepper
¼ teaspoon ground cumin
Salt
Juice of 1 lemon
¾ cup chopped parsley leaves
½ cup golden raisins (I used figs)
½ cup chopped raw almonds (I used hazelnuts)
Lemon wedges for serving (optional)

Add about half of the cauliflower florets to a food processor and pulse until a “rice” forms. Place in a large bowl, then process the remaining cauliflower.

Process the carrots the same way, and add the riced carrots to the cauliflower.

Heat a large skillet over medium heat. When hot, add the cauliflower and carrot rice, turmeric, cayenne, cumin, and a good pinch of salt.

Cook for 2-3 minutes until the rice is just tender.

Turn off the heat and stir in the lemon juice.

Fold in the parsley, dried fruits, and toasted nuts. Taste, and add salt if necessary.

I served this “rice” with some grilled chicken that was marinated in a garlic-parsley marinade.

What’s really fun is changing up the dried fruits and nuts according to your taste and the season. Imagine this dish with dried cranberries and pistachios in December!

Dried figs and hazelnuts are really more autumnal, but I had them on hand and I love them.

Okay, so am I glad I finally tried cauliflower rice? Of course! But I really liked what Serena did with the dish, adding carrots, seasoning, and the fruits and nuts. I can also see this as a salad with a vinaigrette, maybe with some orzo, or barley, or just like it is.

Serena’s actual name for this dish is Cauliflower and Carrot Golden “Rice,” and she serves it in a bowl, but it’s okay, cause I like her. I put mine on a plate. Maybe I can start a plate trend?!!

Pumpkin Pancakes

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Pumpkin is not only for Thanksgiving time, or for just making pumpkin pie. After all, it is a squash. It’s healthy, delicious, and really versatile.

I used to make pumpkin pancakes year-round for my daughters when they were growing up. They loved the pancakes and, unbeknownst to them, the pancakes were terribly healthy.

This is a version of what I made for them:

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Pumpkin Pancakes with Raisins and Walnuts

1/2 cup raisins
1/2 cup milk – almond, soy, hemp, whatever you prefer
2 eggs
3/4 cup pumpkin purée
Ground walnuts, optional
1 teaspoon cinnamon
1 cup whole-grain pancake mix
Butter
Maple syrup, or agave syrup

Place the raisins in a small bowl. Pour the milk over them and let them sit for about 15 minutes, or even overnight in the refrigerator. Warm the milk slightly if the raisins are hard.

In a separate larger bowl, add the eggs and pumpkin and whisk until smooth.

Stir in the walnuts, cinnamon, and the raisins with the milk.

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Gradually add the pancake mix, but don’t overstir. You might have to adjust the quantity.

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Place about one tablespoon of butter in a skillet or on a griddle. Heat it up over medium-high heat. I let my butter brown and even burn a little.

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When the butter is ready, make pancakes with the batter, spreading it evenly. Let cook for about a minute, then turn over, turn down the heat a little, and cook them for about 2 minutes. I like the outsides browned, but the insides need to be cooked through.

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When the pancakes have cooked, place them on a plate and continue with the remaining batter.

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Of course I add more butter to the warm pancakes.

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This recipe makes about one dozen pancakes, about 3″ round or so.

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Drizzle with maple syrup.

Enjoy!
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note: Children may not like the walnuts unless they’re more finely chopped. Oats that have been soaked in liquid are another option for added texture and nutrition.

Chopped Brussels Sprouts Salad

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Recently I had brunch at a restaurant in Fort Worth, Texas, and I was so intrigued by their Brussels sprouts salad, that it ended up being my brunch meal. I surprised myself, because I typically get something breakfasty for brunch, but the interesting-sounding salad won me over.

I was smart enough to snap a couple iPhone photos, shown below, so I would remember the ingredients, all of which were chopped into similar sizes except for the cheese.

So today I’m “copying” this salad to enjoy again and calling it a “chopped” salad. But I’m making one change. I’m cooking the Brussels sprouts. My pieces in the salad were at the most parboiled, and as a result, hard and bitter. It almost ruined the salad for me.

I’m still glad I ordered this unique salad, though, and was excited to try it out at home!

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Chopped Brussels Sprouts Salad

1 pound Brussels sprouts
8 ounces, approximately, grilled chicken
6 small, whole cooked beets
4 hard-boiled eggs
2 good-sized avocados
Handful of golden raisins
8 ounces Manchego or Idiazabal
4 ounces Marcona almonds

To begin, trim the ends off of the Brussels sprouts. Cut the larger ones in half, if necessary, so that they are fairly uniform in size. Place them in a steamer pan and steam them until just tender. I prefer steaming over boiling because I feel they’re less water logged.

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Place the Brussels sprouts in a large bowl and let cool. Meanwhile, cut the chicken, beets, eggs and avocado into similarly-sized pieces.

Add the chicken, beets, eggs, and avocado.

Add the raisins and the cheese. I cut the cheese in smaller pieces than the other main ingredients.

Then add the almonds. Make a light dressing of your choice. I used some olive oil and a champagne vinegar.

This is the champagne vinegar I used. If you see it, don’t buy it. I had never used it until I made this salad. As I was sprinkling it on the salad I got a whiff of it. Nasty stuff. Terrible aftertaste. I’m pretty sure I got it at Central Market.

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I quickly switched to a white balsamic vinegar, and I’m really glad I did. I actually poured that awful vinegar down the drain.

Toss the salad gently and serve at room temperature.

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You can sprinkle some finely ground almonds on the top if you wish.

This salad was even better than I remember it.

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The beets are a little problematic because they want to color the other ingredients purple. And the hard boiled eggs are impossible to cut neatly and keep from crumbling.

But flavor-wise, the salad is wonderful. I especially love the almonds and golden raisins! I will make this again!