Tomato Salad

Summer, summer where did you go? It just seemed like yesterday that we had snow! Summer, summer please don't leave. Why can't you wait until Christmas Eve?

Since I want to hold onto summer just a little longer, I decided to make a tomato salad. If you like tomatoes, you will like this dish.

Tomato Salad with Buttermilk Dressing
3 cups cherry tomatoes, halved
1/4 cup buttermilk
1/4 cup sour cream
2 tsp oregano
1 shallot, minced
Salt and pepper to taste

Directions:

1. In a medium bowl, add the cherry tomatoes,
2. In a small bowl, whisk together the buttermilk, sour cream, oregano, and shallot.
3. Pour the buttermilk dressing over the tomatoes. 
4. Salt and pepper.
5. Gently toss to coat the tomatoes.
6. Serve immediately.

Recipe adapted from Pat and Gina Neely.

One year ago..........................I made German Pancakes.
Two years ago.......................I made Apple Strudel.

Did you already know............
-This year the first day of fall was on Sept. 22nd.
-The first day of fall is decided by the Autumnal Equinox.
-The Equinox happens twice a year when day and night are roughly equal in time.

German Potato Salad

I realized I hadn't posted a German Potato Salad. I make it every year. I even order it if I'm at a German restaurant. When I made this recipe, I didn't mention to my family that it was German Potato Salad so I asked how they liked it. My husband told me that he really liked it a lot. Then I asked him if I should have added more vinegar to the dish. Smiling, he said that is what gave the dish a little zing but he couldn't place the ingredient. He said it was great just the way it was made especially the bacon and chives.

German Potato Salad
2 lbs. gold potatoes
1 tsp olive oil
8 slices of bacon, cut into pieces
1 yellow onion, diced
1/2 cup chicken stock
1/3 cup apple cider vinegar
1/4 cup fresh chives, chopped
salt and pepper, for taste

Directions: 

1. In a medium saucepan, cover the potatoes with water and season generously with salt.
2. Bring the pot to a boil and then reduce to a simmer. Cook for about 20 minutes and the potatoes are fork tender.
3. Drain the potatoes and set aside.
4. In a large skillet, heat the olive oil over medium heat.
5. Add the bacon to the skillet and cook until the bacon is brown and crispy.
6. Add the onions and cook for about 8 minutes.
7. Add the stock and vinegar to the skillet. Stir.
8. Add the potatoes and chives. Toss gently to coat.
9. Season with salt and pepper to taste. 
10. Serve immediately.

Recipe by Anne Burrell.

One year ago..........................I made Plum Cake.
Two years ago.......................I made Apple Strudel.

I helped with the potato harvest this year.

Did you already know............
-The primary agricultural product of Northern Maine is the potato.
-Many variety of potatoes are grown in Maine including the Rose Gold potato.
-The Rose Gold potato has a red skin and a golden flesh. 

Fruit Riesling

I have discovered I can get my husband to consume fruit in two ways. The most obvious way is dessert. The other way is in a drink. He will occasionally drink a smooth as long as he can't see any spinach in it. We have tried telling him that he can't taste them but he is convinced he has superman taste buds and he can taste it. I made this drink and he shared a glass with me. He said he liked it. I love the novelty of fruit in my drinks even if I add it just to water but this German wine is even better.

Fruit Riesling Drink
2 plums, sliced
1 peach, sliced 1 (11.5 oz) frozen white grape raspberry juice
3 cups water
1 1/2 cup Riesling
1 1/2 cup ginger ale
Directions:

1. Evenly place the fruit slices in two to four glasses. Set aside.
2. In a pitcher, combine the juice, water, wine, and ginger ale. Stir.
3. Pour the drink over the fruit in the glasses. 
4. Serve immediately or refrigerate the pitcher.

Recipe by Jen of Sweet Morris.

One year ago...........................I made Fiesta Chicken Enchiladas.
Two years ago.........................I made German Red Cabbage.

Did you already know..............
-Riesling originated from the Rhine region of Germany.
-Riesling is made from white grapes.
-Riesling wine is typically a sweet white wine.

German Honey Cookies

Every year around this time, I think about Oktoberfest. Since I haven't convinced my husband that we should go back, I figure I'll tempt him with the food. If I planned this better, I should tempt in the Spring. Maybe next year? When I was thinking about what to make, I looked at all the past recipes we have tried. Here are some of the ones listed:

Black Forest Cherry Torte

German Apple Pancakes

Pretzel buns with Bratwurst

Sauerbraten

Apple Strudel

German Red Cabbage

This year I wanted to try something different and found these cookies. Since I like honey, I decided to bake them. These cookies are soft and sweet. They are good and easy to make. I substituted ground ginger for pumpkin pie spice. My theory is the second largest ingredient is ginger in pumpkin pie spice so it works.

German Honey Cookies
1/2 cup sugar
1/2 cup butter
1/2 cup honey
1 egg
1/2 tsp vanilla
1/2 tsp baking soda
1/2 tsp pumpkin pie spice
2 1/2 cups flour

Directions:

1. Preheat oven to 350 degrees F.
2. Line a baking sheet with parchment paper. Set aside. 
3. In a medium saucepan, melt the sugar, butter, and honey over low heat. Allow to cool.
4. In a small bowl, whisk together the egg, vanilla, baking soda, and pumpkin pie spice.
5. Slowly, add the cooled honey mixture to the egg mixture.
6. Add the flour until just incorporated.
7. Drop about a teaspoon of the batter onto the baking sheet. 
8. Bake the cookies for about 12 minutes or until golden.

Recipe adapted from All recipes.

One year ago...........................I made Chocolate Peanut Butter Cupcakes.
Two years ago.........................I made Hot Artichoke Dip.

Did you already know.............
-This year Oktoberfest began on Sept. 22 and will end on Oct. 6.
-Oktoberfest is held at fairgrounds in Munich, Germany.
-Oktoberfest is called kie Wiesn by the locals.

Stuffed Pork Chops

My husband will pick chicken over pork chops every time. I have never heard him ask for pork chops. He thinks they are going to be dry and lack flavor. Well, pork chops were on sale and they looked good. Since I still had some apples left on my counter, I decided to stuff them. Oh, these pork chops came out so good. My husband said this is the best pork chop recipe he ever ate. I know he doesn't eat pork chops a lot but it is still nice. He said the bacon gave the pork chops just the right enough of flavor and saltiness. I will definitely make these again.

Stuffed Pork Chops
4 bacon stripes
1 apple, chopped
1 Tbsp thyme
1 Tbsp salt
1 tsp pepper
4 boneless pork chops
1 tsp butter
1/2 cup white wine

Directions:

1. In a skillet, cook the bacon until crispy over medium heat.
2. Remove the bacon and crumble the bacon onto a paper towel lined plate. Set aside.
3. Drain the excess bacon grease from the skillet.
4. Add the butter to the skillet and evenly coat the bottom.
5. On another plate, mix the thyme, salt, and pepper. Set aside.
6. Preheat the oven to 350 degrees F.
7. Carefully, cut the pork chops in half to make a pocket.
8. Stuff the pocket with pieces of the chopped apple and crumbled bacon.
9. Press both sides of the pork chops into they thyme mixture.
10. Place the pork chops into the skillet and cook for about 2 minutes per a side.
11. Place the pork chops into an oven safe dish with the wine and cook in the oven for about 15 minutes and the internal temperature reaches at least 145 degrees F.
12. Allow the pork chops to rest for five minutes before serving. 

Recipe by Jen of Sweet Morris.

One year ago...................I made Focaccia Bread.

Did you already know.......
-According to USDA, pork internal temperature should reach 145 degrees F for medium rare.
-Pork served today is leaner than past generations.
-Pork usually has less saturated fat than the ones served in past generations.