5 gallons of warm water
1 quart bran
1 handful hops
1 quart honey
1 package of dry yeast
Brown bran in oven. Put the browned bran and hops in a cloth sack large enough to allow for swelling, and put in warm water. When the strength is all out of the bran and hops, lift them out of the water and add the honey. This mixture should be hot. When cool enough, add the dissolved yeast. When this mixture is cool, skim and bottle. Set away at room temperature.
Tuesday, January 20, 2009
Danish Sweet and Sour Cabbage
We hope you all enjoyed the Thanksgiving Holiday. Here at the Hafen Household we work for two days cleaning, cooking, decorating, and setting a beautiful table with the finest china and silverware. We sit down, give thanks to the Lord, and then it takes about twenty minutes to devour it all.
It was just Grandma Great (Alice), Peter and myself at the table this year. Pretty boring, huh?
Our children rotate spending Thanksgiving with us and spending Christmas with us. We get them all for Christmas this year. However, they all seem to show up for leftovers, games and Grandpa Pete's famous pies.
One of our family favorite recipes is Grandma Rigby's Danish Sweet and Sour Cabbage. Well lets say, it is a favorite of some. But Thanksgiving would not be Thanksgiving without it. I used to tease Grandma Rigby about the smell. You can't enjoy the beautiful smell of turkey roasting in the oven if sweet and sour cabbage fills the air. So, this year we did the cabbage on a campstove out in the shop about 150 feet away from the house.
Here is the recipe. Nothing is exact. Subtract or ad as you like: One head of red cabbage. Remove the outer leaves and chop it into chunks of about two inches each. Put the cabbage in a large pot with about two cups of water. Put on the stove at medium heat and let the cabbage steam and decrease in size. Then add vinegar and sugar to your taste. Bring all to a high heat to encourage the sugar and vinegar to carmelize the cabbage. (easier said than done). Add a little crumbled bacon, apple juice and whatever to suit your own taste. Serve hot. Watch for the reaction of your guests. They either love it or they absolutely hate it.
It was just Grandma Great (Alice), Peter and myself at the table this year. Pretty boring, huh?
Our children rotate spending Thanksgiving with us and spending Christmas with us. We get them all for Christmas this year. However, they all seem to show up for leftovers, games and Grandpa Pete's famous pies.
One of our family favorite recipes is Grandma Rigby's Danish Sweet and Sour Cabbage. Well lets say, it is a favorite of some. But Thanksgiving would not be Thanksgiving without it. I used to tease Grandma Rigby about the smell. You can't enjoy the beautiful smell of turkey roasting in the oven if sweet and sour cabbage fills the air. So, this year we did the cabbage on a campstove out in the shop about 150 feet away from the house.
Here is the recipe. Nothing is exact. Subtract or ad as you like: One head of red cabbage. Remove the outer leaves and chop it into chunks of about two inches each. Put the cabbage in a large pot with about two cups of water. Put on the stove at medium heat and let the cabbage steam and decrease in size. Then add vinegar and sugar to your taste. Bring all to a high heat to encourage the sugar and vinegar to carmelize the cabbage. (easier said than done). Add a little crumbled bacon, apple juice and whatever to suit your own taste. Serve hot. Watch for the reaction of your guests. They either love it or they absolutely hate it.
Danish Ebleskivers
3 separated eggs
2 Tbs sugar
1/2 tsp salt
2 cups buttermilk
2 cups flour
1 tsp baking powder
1 tsp vanilla
Dash nutmeg
Oil
Separate eggs, beat egg yolks and add sugar, salt and buttermilk. Sift dry ingredients together and add to the egg mixture. Beat egg whites until very stiff and fold into the batter. Add vanilla and nutmeg.
Place about a teaspoon of oil in each indentation of a preheated Danish Ebeleskiver Pan (preferably cast iron). Then fill each indentation to about two/thirds full with the batter.
Cook until bubbly on the top. Then turn carefully with a fine knitting needle or skewer or fork and finish cooking the other side. When fully done, you can roll them in powdered sugar, granulated sugar, cinnamon sugar or whatever suits your fancy. Serve them with jam, or syrup or real butter.
Honey Pudding
1 Cup Milk
1 Cup Suet or oil
1 Egg
2 Cups Flour
1 tsp soda
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg
3/4 tsp allspice
1 Cup Nuts
You can add 1 cup each of fruit, dates or raisins; whatever you want.
You can make it rich or plain.Steam for 2 hours.
Serve with caramel sauce and whipped cream.
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