Sauerkraut Suppe

This is an old recipe from my parents that I recently came across.  It had a basic list of ingredients, but no quantities and very basic instructions.  I've added approximate quantities that I used last time I made this, but they are certainly not set in stone.

Enjoy.  Or, as we say in Germany, "Guten Appetit".

Sauerkraut Suppe

Ingredients

• Thick-cut bacon, 3 rashers, chopped
• One large onion, chopped
• 4 cups chicken stock 
• 2 jars Sauerkraut
• 3 pickles, chopped
• 6 medium potatoes, chopped
• 2/3 Bologna ring sausage (I use the one with garlic), halved and sliced
• creme fraiche

Preparation

In a large pot, brown the onions and bacon.

Add stock, sauerkraut, pickles and potatoes and bring to a boil, then simmer until the potatoes are done.  (Because of the acidity of the sauerkraut and pickles, this will take significantly longer than you think, but they will keep their shape better and not turn to mush).

Once the potatoes are done, add the bologna and creme fraiche (to taste), continue to simmer until the bologna is heated through.

Can be served immediately.  Tastes even better reheated the next day.  Makes approximately 6 servings.

Meat Fondue

Meat fondue was a Christmas Eve tradition when I was growing up and "the feast you cook yourself" as Vivian called it last year, is becoming a Christmas Day tradition in our house, too.  In a couple of years, both girls will be old enough to cook their own meats in the fondue pot and it will be even more fun.

We usually have pork, beef tenderloin, mini meatballs and cocktail sausages for meats, lots of different types of pickles (red beets, pearl onions, olives, gherkins) and a baguette.  But most important are my Dad's three sauces.  We've started to tweak the recipes a tiny bit, but they are still clearly "his" sauces.  We've also added Will's curry mayonnaise as a fourth sauce.

Cumberland Sauce

Ingredients

• Orange peel
• 3 Tbsp red wine
• 250g red currant gelee
• 1-2 tsp mustard (grey poupon)
• salt
• lemon juice

Preparation

• Combine all ingredients and simmer on very low heat for about 10 mins

Apple-Horseradish Sauce

Ingredients

• 25ml apple cider vinegar
• juice of 1/2 lemon
• 1 Tbsp sugar
• salt
• 2 apples, grated (save some for the next recipe)
• 1 tsp horseradish, grated (from a jar)
• Worcestersaucer

Preparation

• Combine all ingredients 

 Devil's Sauce

Ingredients

• 3 hard-boiled egg yolks, pressed through a sieve
• 1 hard-boiled egg white, finely chopped
• salt
• 2 Tbsp oil
• 1Tbsp mustard
• 1-2 Tbsp lemon juice
• 1 heaped tsp shallot (or onion), finely chopped
•  pepper
• sugar
• 1 tsp tarragon, finely chopped
• 1 Tbsp apple, grated (from previous recipe)
• 2 Tbsp red wine
• 1 tsp tabasco

Preparation

• Combine all ingredients

Senegalese Peanut Soup

This is based on a weightwatchers recipe. I usually just increase the peanut butter (recipe contains original amount) and I've even further simplified the already easy instructions.

Ingredients
15 oz can chickpeas
14 1/2 oz can diced tomatoes
3 cups reduced-sodium chicken broth (can use vegetable broth to make this vegetarian)
3 Tbsp peanut butter
1 tsp peanut oil
2 onions, chopped
1 in piece fresh ginger, chopped
1 1/2 tsp curry powder
1/2 tsp ground cumin
chopped cilantro (optional, I usually skip this)

Preparation
Heat the oil in a pan. Add onions, saute until soft. Add spices and garlic, saute for 30 secs. Add all other ingredients.

Bring to the boil, simmer for 10 mins.

Puree.

Irresistible Honey-Curry Chicken

Found this one on the six o'clock scramble (www.thescramble.com). Easy to make and tasty.

Ingredients
2 Tbsp butter or margarine
1/4 cup orange juice
2 Tbsp lemon juice
3 Tbsp honey
1 Tbsp Dijon mustard
1 Tbsp curry powder
1/2 tsp salt
6-8 pieces bone-in chicken thighs, remove skin
1 tsp cornstarch
1/3 cup cold water

Preparation
Preheat the oven to 375 degrees. In a small saucepan, melt the butter or margarine over medium heat. Once it's melted, add the next six ingredients (orange juice through salt) to the pot and whisk them together. Remove from the heat.

Place the chicken in a 9x13 inch baking pan. Pour the butter mixture evenly over the chicken, reserving the unwashed saucepan for later. Bake it for 45-50 minutes, basting it occasionally, until the chicken is cooked through.

When the chicken is fully cooked, remove it from the oven and put it on a serving plate. Pour the sauce from the bottom of the baking pan back into the saucepan and bring to a boil. Whisk together the corn starch and cold water. Add to the pan. Stir until it thickens, about two minutes.

Serve with rice and Waldorf salad.

Found on the Six O'Clock Scramble