German Plum Cake

Ingredients

3+ pounds Italian plums,cut into quarters, pits removed

1 cup warm milk, *start with 3/4 and add extra to the dough as needed

1 1/2 tbsp dry active yeast

4 cups all-purpose flour

3/4 cup sugar

1/2 tsp salt

1stick butter (1/2 cup melted but not hot)

2 eggs

1 tsp vanilla extract

For the crumbly sweet topping

1 cup all-purpose flour

1 cup sugar

1tsp cinnamon pdr

1/2 cup butter,at room temperature 

Preparations

Dissolve the yeast into the 3/4 cup warm milk and let is sit for 5-10 minutes until frothy.

 Place the flour, sugar and salt in the bowl of a stand mixer and pour in the yeast mixture, melted warm (not hot) butter, eggs and vanilla extract. Give it an initial stir to combine the ingredients and then attach a dough hook and knead it on the bread setting (“2”) for 4-5 minutes, adding the remaining 1/4 cup milk as necessary. (The dough will be sticky but should hold together fairly well. It will not be firm enough to knead into a ball, think of it more as a thick batter.) Cover it loosely with plastic wrap and set it in a warm, draft free place to rise for an hour or until about doubled in size.

Generously butter an extra large jelly roll pan (at least 18 inches in length and 1 inch sides, but even then the crust will be thicker than with the Backblech so consider using slightly less of the dough).

 

Use your hands to spread the dough out across the full length of the pan, pressing it up against the sides. (It's yeast dough so it will resist, but just keep pushing it back into position the best you can. Once you put the plums on it, those will help keep it in place.) Lay the plums close together in rows over the whole length of the dough on the sheet pan. (If you want your cake a bit sweeter you can sprinkle it *lightly* with sugar or cinnamon-sugar if you prefer more cinnamon. I emphasize "lightly" because the more sugar you add the more watery the cake will be as the sugar liquifies during baking and your streusel will also "melt" in contact with it.)

Set the pan in a warm place and let it rise for up to another hour.

To make the crumbly topping: Place all the ingredients in a medium-sized bowl and use your fingers to bring it all together. Work with the mixture until it’s thoroughly combined and forms a rough sand and clumpy texture. Sprinkle the topping over the top of the cake. Bake the cake on the middle rack of the oven preheated to 350 degrees for 30-35 minutes or until the top is golden.Let the cake sit for at least 10 minutes before slicing to let some of the liquid set. Slice the cake into squares and serve.

Notes

*This cake holds up well for a day or two and is even more flavorful once the juices have absorbed into the dough.

 

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Pickled Banana Peppers

 Ingredients

12 ounces banana peppers (or peppers of choice), washed and sliced, discarding as many seeds as you reasonably can(select fresh peppers without wrinkles, soft or dark spots)

3 cloves garlic, cut in half and smashed

2 tsp black peppercorns

2  bay leaves

2  cups white vinegar

1 cup water

2 tbsp sugar(optional; or use more if you prefer your peppers sweeter)

1 tbsp kosher/ pickling salt

Note: If you prefer a richer color (some store-bought peppers include food coloring) you can add 1/2 to 1 teaspoon ground turmeric to the pot when you're heating up the brine.  

 banana peppers

Place the garlic, bay leaf and peppercorns in the bottom of a 1 quart (1 liter) glass jar. Pack in the sliced peppers.

Place the vinegar, water, sugar and salt in a small pot and bring to a boil, stirring until the sugar and salt are dissolved. Pour the hot vinegar over the peppers until the peppers, pressing them down with a butter knife to eliminate air pockets. Close the lid tightly and let it cool completely at room temperature and then transfer the jar to the fridge.  For the best flavor let the jar sit for at least 1-2 weeks before using, occasionally giving the jar a good shake.

 

 

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Sweet Pickle Relish

 Ingredients

2 1/2 lbs cucumbers, peeled, center row of seeds removed, and finely diced

1 large sweet onion

1 large red bell pepper, finely diced

1/4 cup Kosher/ pickling salt, neither of these have additives which is important for canning

3 cups white granulated sugar

2 cups apple cider vinegar

1 tbsp mustard seeds

2 tsp  celery seeds

4 whole all spice berries*

1 bay leaf

 * Four whole allspice berries equal about 1/6 to 1/4 teaspoon of ground allspice

 

 

Preparations

Place the diced cucumbers, onion, and red bell pepper in a large mixing bowl. Combine with the salt and pour water over the mixture until covered. Let sit for at least 6 hours or overnight.

Drain the cucumber mixture in a colander, rinse thoroughly with water, and drain again.

In a large stock pot, add the sugar, vinegar, and spices and bring to a boil. Reduce the heat to medium-low and simmer for 5 minutes. Add the drained cucumber mixture and return to a boil. Reduce the heat to medium-low and simmer, uncovered, for 10 minutes.

Ladle the hot relish into sterile jars, leaving 1/4 inch of headspace. Wipe the rims of the jars clean and seal tightly with the lids.

Process the jars in a boiling water bath for 10 minutes. Carefully remove the jars and let them sit undisturbed for 24 hours.

Sealed jars will store in a cool, dark place for a year. If the seal is broken, the relish will keep in the fridge for a month.

This makes about 4 pints.

Let the relish sit for at least a week or two before using to give the flavors time to meld.

 

 

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Authentic Plum Sauce

 Ingredients

 2 pounds plums, pitted and chopped

 1/2 cup diced Garnet yam (i.e., orange flesh) *

 1/2 cup chopped yellow onion

 1/2 cup apple cider vinegar

 3/4  cup light brown sugar

1/4 cup soy sauce

2 tbsp honey

2 tbsp grated fresh ginger

2 cloves garlic

 1 tsp sea salt

 For the Spice Mixture:

 1 2-3" cinnamon stick

 2 whole star anise

1/2 tsp black pepper

1/4 tsp whole fennel seeds

1 tsp 5 Spice pdr 

 *Garnet yams are actually     

 

Preparations Place all the ingredients except for the spice mixture in a medium-sized pot and bring to a boil.  Reduce the heat to medium-low and simmer uncovered for 30 minutes.  Use an immersion blender or transfer to a blender to puree until smooth (then return to pot).   Place the whole spices (skip if using store-bought five spice powder) in a small dry pan and toast over medium-high heat just until fragrant.  Be careful not to scorch the spices or they will taste bitter.  Let the spices cool and then place the whole spices in a piece of cheesecloth tied shut with string or in a tea sachet.  Do the same if using store-bought ground five spice powder.  Place the spice packet in the pot with the plum sauce and continue to simmer uncovered for 25-45 minutes until the sauce is thickened to the desired consistency.  Discard the spice packet.  Let the sauce cool.  Store in the fridge in an airtight non-reactive container.  Will keep for up to 2 weeks. CANNING INSTRUCTIONS:  Ladle the hot plum sauce into sterilized jars, seal with the lids and process in a boiling water canner for 15 minutes.  Turn off the heat and let sit for 5 minutes.  Remove the jars and let sit undisturbed for 24 hours then check the seals.  Will keep in a dark, cool place for at least a year.

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https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

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https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

Almond Plum Cake

  

Ingredients

12 Italian plums, or apricots or equivalent pitted cherries, washed and pitted (Italian plums recommended; more fleshy/less water

2 tsp lemon juice

1 1/2 tbsp granulated sugar

3/4 cup unbleached all-purpose flour

1/4 cup almond flour

1 tsp baking pdr

1/4 tsp salt

1 cup granulated sugar

1/2 cup unsalted butter, room temperature

2 large eggs, room temperature

1 tsp quality pure almond extract 

1 tsp lemon zest, finely grated

1 tsp vanilla extract

1/4 cup almonds sliced

light dusting of powdered sugar(optional)

 

Instructions Preheat the oven to 350 degrees F. Grease a 8-10 inch spring-form (depending on how tall you want the cake. Bake a few minutes less if using 10 inch). Place the halved stone fruits in a bowl with the lemon juice, 1 1/2 tablespoons sugar and stir to combine. Set aside. In a small bowl combine the flour, almond flour, baking powder, and salt. In a separate medium bowl beat the butter and sugar together.  Add the eggs, almond extract, vanilla extract and beat until smooth.   Add the dry mixture to the wet mixture along with the lemon zest and beat until combined.  Spoon the batter into the greased spring-form and spread it evenly.  Place the stone fruits on top of the batter skin side up leaving a little space in between each fruit.  Sprinkle with flaked or slivered almonds.  Bake for one hour.  Remove and let cool completely.  Remove the rim of the spring-form pan.  If desired, lightly dust the cake with some powdered sugar.  

 

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How to Make a One-Ingredient Watermelon Sorbet

When it's hot and sweltering outside, we all begin to crave something cold and sweet to cool us down. However, many frozen treats can put a real strain on your waistline, causing you to pile on the pounds. Luckily, there are healthy options available that will help you keep cool without feeling guilty, such as the incredible one-ingredient watermelon sorbet that you can find below:

To make your one-ingredient watermelon sorbet, you should first peel a ripe watermelon, and cut out as many medium-sized cubes as you can.

Then, arrange the cubes on a 9″x13″ baking sheet and place it in the freezer for around 2 hours, or until it has frozen entirely.

Once all of the fruit has frozen, remove the tray from the freezer. Then, in separate batches, add all of the pieces to a blender, and puree until perfectly smooth. 

Once each batch has been pureed, empty it into a loaf pan, firmly packing it and evening it out with a spatula.

Then, simply place the loaf pan into the freezer again for at least 1-2 hours. Always remember to let it sit for around 5 minutes on the counter before serving, otherwise, it will be way too hard to eat!

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How Long To Soak Dal Before Cooking? A Quick Guide To Moong, Masoor, Chana And Urad

  

Dal is an everyday staple in Indian kitchens, but soaking every variety overnight is unnecessary. Soaking can soften the grains, reduce cooking time and help tougher dals cook more evenly. The ideal duration, however, depends on the dal’s size, hardness and whether it is whole, split or skinless.

As a simple rule, smaller skinless dals require little or no soaking, while whole varieties with a tough outer layer need several hours.

Moong Dal

Yellow moong dal is small, skinless and among the quickest dals to cook. It can be prepared without soaking, although soaking it for 15 to 30 minutes can make it softer and shorten the cooking time slightly.

Whole green moong has an outer skin and requires more time. Soak it for six to eight hours before cooking. It must also be soaked thoroughly when preparing sprouts.

Masoor Dal

Split red masoor dal cooks quickly and does not usually require soaking. If you prefer a softer texture or want it to cook faster, soak it for around 20 to 30 minutes.

Whole brown masoor is firmer and benefits from four to six hours of soaking.

Chana Dal

Chana dal is larger and harder than moong or masoor. Soaking it for two to four hours helps it cook faster and more evenly while retaining its shape. If you are short on time, warm water may help speed up the softening process.

Urad Dal

Whole urad has a tough outer skin and should ideally be soaked for six to eight hours. Split urad generally requires around two to four hours.

For idli or dosa batter, soaking urad dal for four to six hours makes it easier to grind into a smooth, airy consistency and helps support proper fermentation.

Does Every Dal Need To Be Soaked?

No. Small, split and skinless dals such as yellow moong and red masoor can be cooked without soaking. Whole dals and larger varieties need more time to soften.

After soaking, drain the water, rinse the dal and cook it in fresh water. During hot or humid weather, avoid leaving dal at room temperature overnight; refrigerate it while soaking to reduce the risk of spoilage.

 

 

 

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