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Archive for the ‘Breakfast’ Category

Cook up a sample to confirm the seasoning

Cook up a sample to confirm the seasoning

Seasoned diced pork and fat

Seasoned diced pork and fat

One of the first tasks of our Thanksgiving is the preparation of the country sausage for the stuffing. While this is readily available and usually cheap, we like to be able to season the sausage exactly how  we like. As long as you have a sturdy meat grinder and a little elbow grease there really is not much to this chore. Make plenty and frreeze, this stuff is, of course, unbelievable with breakfast. Good Stuff!

 

Country Sausage

3 pounds lean pork
2/3 pound pork fat
1/2 Tablespoon salt
1/2 Tablespoon ground black pepper
1 Tablespoon chopped fresh sage
1 Tablespoon chopped fresh marjoram
1 Tablespoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1 Tablespoon dark brown sugar
1/2 teaspoon crushed red pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon ground nutmeg
 

Place meat grinder and all attachments into the fridge or cold working area for at least one hour before grinding the meat, we worked outside on a frigid day. Finely chop the pork and fat into fingernail size chunks. Toss with remaining ingredients, mixing well. Refrigerate for at least one hour before grinding. It is imperative that the meat, grinder, and all attachments be extremely cold during the grinding process. Grind all the meat. Cook a one or two tablespoon dollop to taste the seasoning, re-season if necessary. Wrap into 1 1/2 inch logs and freeze until needed. God Stuff!

Meat grinder set up on back porch on a frigid day

Meat grinder set up on back porch on a frigid day

Wrap very tightly and freeze until use

Wrap very tightly and freeze until use

 

 

 

 

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Rolled and cut with biscuit cutters

Rolled and cut with biscuit cutters

Carefully slide off floured spatula

Carefully slide off floured spatula

Montauk_Fat Tuesday

In my working class Polish Catholic family, the day before Ash Wednesday has always been doughnut day. Pancake day, Fat Tuesday, Mardi Gras,… pretty much all the same. Last night we had some lovely lemon doughnuts with boiled lemon icing and some holes with powdered sugar. Do not make too many of these things, they will kill you. Be sure to use fresh oil or oil that has only been used for sweets. We took care to replace the fish cake oil and wash the fry pot very well. Last night we had them with brandy, but they go great with iced cold milk and hot coffee. Good Stuff!

 

Allow the doughnuts to drain and cool completely before icing or dusting.

Allow the doughnuts to drain and cool completely before icing or dusting.

Iced with boiled lemon icing and holes tossed with 10x sugar.

Iced with boiled lemon icing and holes tossed with 10x sugar.

Lemon cake doughnuts

2 cups cake flour

2 teaspoon baking powder

1/2 teaspoon lemon zest

1 egg

7 Tablespoons sugar

6 Tablespoons milk, warm

2 1/2 Tablespoons melted butter

Combine flour and baking powder and sift, add lemon zest, reserve. Beat egg until light and frothy, slowly add sugar. Scrape bowl with spatula before slowly drizzling milk and butter into the eggs. Now add the wet to dry in one shot and mix as little as possible. The dough should be sticky and messy. Wrap in plastic wrap and refrigerate for at least two hours or overnight. To cook, remove dough from fridge and allow to rest for one hour. Roll out with large amounts of flour to 3/8 inch. Cut into desired shapes and transfer with a well floured spatula to a well floured piece of was paper. Allow cut doughnuts to rest for up to one hour before cooking, this will allow them to resist soaking up oil while cooking. Carefully slide the doughnuts into 375 degree oil with the well floured spatula. Take some care to not get too much flour into the deep fryer. Cook for 1-2 minutes on each side, flipping carefully with chopsticks or tongs. Remove to several layers of paper towel, drain one side for 15-25 seconds and then flip and allow to drain the other. Doughnuts must be completely cool to ice, but if you will be tossing them in sugar or 10x they will be tossed while still slightly warm.

Boiled lemon icing

1 egg white

1/2 cup sugar

1 teaspoon corn syrup

2 teaspoons lemon juice

pinch cream of tartar

Combine all ingredients and mix well. In a double boiler or a heat proof bowl over boiling water beat the icing well with hand mixer or whip for seven minutes, until icing firms up, comes away from sides of bowl, and begins to lose some of its volume. Remove from heat and continue to beat until icing is room temperature and stiff and airy. Spread on cooled cakes or doughnuts with a small spatula or use a pastry bag to apply. Good Stuff!

 

 

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Assembled ingredients

Mix hot fat and sugar into nuts and bran

Simple to make, stores well, we serve it with almond milk. Preheat oven to 300 degrees.

3 cups oats

Spread on a cookie sheet and toast, stirring every 5 minutes, for 15 minutes. In the meantime, combine in a small saucepan,

1/2 cup butter, oil, or virgin pressed coconut oil

1/2 cup honey, maple syrup, or brown sugar

1 Tablespoon molasses

No need to boil, but get it quite hot. Reserve hot. In a heatproof bowl, combine

1 cup wheat germ

1/2 cup bran

1 cup sliced almonds

1 cup shredded coconut

1/2 teaspoon salt (unless you are using salted butter.)

Add hot fat and sugar mix to dry ingredients, combine well. Add hot toasted oats, combine well. Return to cookie sheet and 300 degree oven. Toast for 45 minutes, stirring every ten. Allow to cool completely before serving. Do not add raisins, dates, or any other “wet” additions until service. Good Stuff!

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