Sour Meat and Dumplings

This is a family recipe. It was served in our home often, when I was growing up.
My sister-in-law, Lisa, was making it last weekend, so of course that made me hungry for it and I made it yesterday.

It was published in our  first edition Harter House cookbook.
A recipe by Barbara Bettlach. (my mom)

This is a German / Bohemian recipe.

Sour Meat and Dumplings

Any Beef Roast  (I used a 1.5 lb. chuck roast)
White Onion, diced
4 slices bacon, uncooked and diced
2 cups white vinegar (off brand, like Best Choice)
2 cups water
10-14 whole cloves
10-14 Whole Allspice
4 Tablespoons flour
1 1/2 cups whole milk

Rinse and salt beef roast.  Dice onion and bacon.  Put on top of roast.  Put water and vinegar in pan around the roast.  Sprinkle whole Allspice and whole Cloves in the vinegar water. Cover and cook.  I  left the roast in a 350 degree oven for almost 4 hours.  It was probably done at 3 hours.  When Roast is done,  take out of liquid.  To make gravy: in a small container, whisk flour and milk together so that it doesn't clump up.  Pour mixture into hot (not boiling) vinegar and water.

Drop Dumplings 
(I cut this down by a third, because I was only making it for about 4 servings)

Original recipe calls for
4 cups flour
1 tsp salt
1/2 tsp baking powder
3 eggs
1 3/4 cup water

In a large bowl, mix together flour, salt, baking powder and eggs. Add water slowly.  Mixture should be sticky and not smooth.  Spoon into a large pot of boiling water.  Boil 10 - 12 minutes.  Stir when all are put in water to help from sticking to the bottom.

Combine meat and dumplings in the gravy and enjoy

Note: if there is to much water mixed into the drop dumplings they will not hold together well.

. 

The chuck roast just shredded with my fork.
And my meat and dumplings really soaked up the gravy.
Very delicious!

Chipotle-Marinated Pork Tenderloin with Black Bean Salsa

The benefits of pork tenderloin go on and on: It's low in fat and calories, easy to prepare, quick to cook, affordable, and absorbs seasoning and other flavors easily.

And I always enjoy a Black Bean Salsa. 

Here, pork tenderloin is marinated in a Southwestern chipotle blend, seared in a grill pan, and served with a fiber-rich bean and tomato salsa.

Ingredients

1 can(s) chipotle chile, in adobo sauce, (for pork)
3 clove(s) garlic
1/2 cup(s) coarsely chopped white onion, (for pork)
2 tablespoon(s) fresh lime juice, (for pork)
1 teaspoon(s) sherry vinegar
1 teaspoon(s) dried Mexican oregano OR Italian Seasoning
1 pound(s) pork tenderloin, trimmed of fat
1 can(s) (19 ounces) black beans, drained and rinsed
1 cup(s) grape tomatoes, quartered
1/4 cup(s) finely chopped white onion, (for salsa)
1/4 cup(s) finely chopped fresh cilantro
3 tablespoon(s) fresh lime juice, (for salsa)
2 teaspoon(s) minced canned chipotle chile, in adobo sauce, (for salsa)
1/2 teaspoon(s) ground cumin

________________________________________

Directions

1. Make the pork marinade: Process chile, garlic, onion, lime juice, vinegar, and oregano in a blender until smooth. Rub marinade all over the pork. Transfer pork to a dish, and cover with plastic wrap. Refrigerate overnight.

2. Preheat oven to 350 degrees. Heat a grill pan over high heat. Grill pork until seared on all sides, about 2 minutes per side. Transfer pan to the oven; cook until an instant-read thermometer inserted into center of meat registers 145 degrees, 20 to 25 minutes. Let pork stand at room temperature 5 to 10 minutes before slicing.

3. Meanwhile, Make the Salsa: Stir together the black beans, tomatoes, onion, cilantro, lime juice, chile, and cumin in a small bowl. Serve with the pork.

Pork tenderloin is one of the leanest cuts of meat.

You will find everything you need at Harter House and Harter House World Flavors.

Garlic-Herb Crusted Boneless Pork Sirloin Roast

We love to make pork roast for a company meal because it adapts beautifully to a wide variety of seasonings and sauces, and it always yields great results. This recipe features a simple, flavorful rub made with an ample quantity of garlic and an assortment of fresh herbs. It's fabulous on this boneless cut of pork.

Ingredients:

2-1/2 to 3-pound boneless pork roast (pork sirloin or Pork Loin)

For the rub:

3 tablespoons extra virgin olive oil

2 to 3 teaspoons fresh garlic, finely chopped

1-1/2 teaspoons kosher salt

3/4 teaspoon freshly ground black pepper

1-1/2 teaspoons fresh sage, chopped

1-1/2 teaspoons fresh rosemary, chopped

2 teaspoons fresh thyme, chopped

2 teaspoons finely grated orange zest

Boneless Pork Roast Preparation:

Bring the roast to room temperature by removing it from the refrigerator 30 minutes before cooking.

Make the rub by combining the olive oil, garlic, salt, pepper, sage, rosemary, thyme and orange zest in a small bowl.

Preheat the oven to 350°F.

Using your hands, coat the roast completely with the prepared rub. Place on a rack in a roasting pan and pour 1/2-inch of water into the bottom of the pan.

Roast the pork until a thermometer inserted into the center of the roast registers 145°F, 50 to 60 minutes.

Remove from the oven, tent loosely with foil and allow the roast to rest for 15 minutes before carving.

Slice and serve on a platter garnished with sprigs of fresh herbs.

Makes 6 servings

Boneless pork sirloin roasts generally weigh between 2-1/2 and 3 pounds, enough for about 6 servings. If you're having a larger group, simply cook two roasts side by side. This cut cooks fairly quickly, is easy to carve, and, when done to the proper internal temperature, turns out tender, juicy and full of flavor.

It's a great choice for smaller gatherings, or if you're short on time or oven space and you won't be sacrificing quality or flavor.

Peaches in Peach Schnapps with Basil

Looking for a hot weather recipe to cool you off? Here's a great one by four-time James Beard Award Winner, renowned chef, author, and international food and restaurant consultant Rozanne Gold. This "diva of simplicity" has set the Gold Standard for inspiring professional chefs and home cooks alike to "keep it simple."

PEACHES IN PEACH SCHNAPPS WITH BASIL

4 large ripe peaches

1/2 cup peach schnapps, chilled

2 tablespoons wildflower honey

1/4 cup julienned basil

Wash peaches. cut into thin wedges and put in a bowl. Stir together schnapps, honey, and 1/4 cup water. Pour over peaches and stir. Let sit 5 minutes. transfer to wine glasses and top with basil.

Serves 4

This fun recipe brought to YOU by Harter House and World Flavors

and MF&L Staff at Maine Food & Lifestyle magazine

Fresh Peach Crisp

 

This time of year, peaches are abundant and SO delicious.

I think it's time for a Peachy dessert.

This Peach Crisp is easy and my family loves anything with fresh peaches right now.

Harter House peaches this week (June 9 - 15, 2021) are $1.29 lb. and they have been very sweet.

REAL SIMPLE PEACH CRISP

5 pounds peaches (about 12), each cut into 8 wedges

1/3 cup granulated sugar

3/4 cup plus 1 tablespoon all-purpose flour

1 1/4 cups light brown sugar

1/4 teaspoon kosher salt

3/4 cup (1 1/2 sticks) unsalted butter, chilled and cut into small pieces

2 cups rolled oats

1 cup almonds, roughly chopped

Directions

Heat oven to 350° F. In a large bowl, toss the peaches, granulated sugar, and 1 tablespoon of the flour. Transfer to a shallow 3-quart baking dish.

In a separate bowl, combine the brown sugar, salt, and the remaining 3/4 cup of flour. Using your fingers, incorporate the butter until coarse crumbs form. Mix in the oats and almonds.

Squeeze the topping into marble-size clumps and sprinkle on the peaches. Bake until the top is golden and the fruit is tender, 45 to 55 minutes.

Shrimp Scampi with Linguini

 

Do you ever think of recipes as a guideline?

I wanted Shrimp Scampi. 
I had the shrimp but was missing some other ingredients.
I used spaghetti instead of linguini.
I used chicken broth instead of white wine.  Imagine me not having wine.  But, I guess it happens.
I did not have shallots so I used diced onion.
I did not have garlic on hand. Another unbelievable occurrence. So I used garlic powder.
And I did not have a lemon, but I did have a squeeze lemon juice.
And I did not have parsley on hand.

All this to say that it was still wonderful.

INGREDIENTS

1 lb. Linguini or spaghetti
4 Tablespoons Butter
4 Tablespoons Extra-Virgin olive oil, plus more for drizzling
2 shallots, finely chopped
2 cloves of garlic, minced
pinch red pepper flakes, optional
1 pound shrimp, peeled and deveined
Kosher salt and freshly ground pepper
1/2 cup dry white wine or broth
Juice of one lemon
1/4 cup finely chopped parsley leaves

DIRECTIONS

Cook Pasta al dente, as directed on the package

Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive over medium-high heat.  Saute shallots, garlic red pepper flakes, until the shallots are translucent, 3-4 minutes.  Season the shrimp with salt and pepper, add them to the pan until they turn pink, about 2-3 minutes.  Remove the shrimp from the pan and keep warm.  Add wine and lemon juice and bring to a boil.  Add 2 tablespoons butter and 2 tablespoons olive oil.  When butter is melted, return the shrimp to the pan with the parsley and cooked pasta.  Stir well and season with salt and pepper.  Drizzle over a bit more olive oil and serve immediately. 

Strawberry & Chocolate Icebox Cake

 

1 (14.4-ounce) box chocolate graham crackers
1 (16-ounce) container frozen whipped topping, thawed
1 cup seedless strawberry preserves or jam, slightly melted
1 quart fresh strawberries, sliced thin, with 6 to 8 whole strawberries reserved for garnish
1/2 cup semisweet chocolate chips, melted

 
DIRECTIONS

Line the bottom of an un-greased 9 x 13-inch baking dish with 1/3 of graham crackers.

In a large bowl, combine Whipped topping and strawberry preserves until well mixed.

Spread 1/3 of Strawberry cream mixture over graham crackers.  Place 1/2 of the strawberry slices on top.  Repeat layers 2 more times, ending with strawberry cream.  Drizzle with chocolate and garnish with whole strawberries.  Refrigerate until chilled.