Quark (cheese)

An early European cheese still consumed daily in many European households.  Quark is a fresh soft cheese with a mild flavor and similar in texture to whipped butter or ricotta cheese. It is similar to yogurt, but more versatile and not as sour.  It can be used in baking (cheesecakes, souffles), as a filling or garnish (waffles, scones, raw veggies) or eaten fresh with herbs, fruit, jam or honey.  It keeps in the fridge for up to 2 weeks.

We enjoy it for breakfast with fresh fruit and a drizzle of honey.

It's also nice with fresh herbs as a side or snack.

Quart is very easy to make, either with or without a culture.  I usually use a culture for consistent texture and flavor, but have also made it with my buttermilk left after making butter.  I like it as well either way.  Instructions for both ways follow.

Quark made with starter culture:  This makes 1 to 1-1/2 pounds.
1 gal. pasteurized milk
1 packet direct-set buttermilk starter (order @ www.cheesemaking.com)
2-3 Tablespoons heavy cream, H&H or milk
strainer or colander
cheesecloth or butter muslin
Directions:  Heat milk to 88 degrees in a non-aluminum pot.  Stir in culture and mix thoroughly.  Cover and let sit at room temp 24 hours.  The curd (solid) will partially separate from the whey (liquid).  Place the strainer in the sink (or over a large pot) and line it with the cheesecloth. Pour the contents of the pot into the cheesecloth and cover the cheese with the ends of the cloth.  Let it drain for 2-3 hours.  You can speed the drainage to 1-2 hours by weighting the cheese down.   Add cream, H&H or milk; a little at a time, until spreadable consistency.  Store, covered, in refrigerator 2 weeks.

Quark made without starter culture:  (this makes 1-2 cups)
1 quart cultured buttermilk (1% fat)
1/4 cup skim milk, as needed
kosher salt, to taste
glass baking dish
cheesecloth or butter muslin
strainer or colander
Directions:
Preheat oven to 150.   Pour buttermilk into the baking dish and cover (lid or tinfoil).  Place the dish in the oven for 8-12 hours.  Remove the dish from the oven. The curd (solid) will have partially separated from the whey (liquid).  Place the strainer in the sink or a large pot and line it with the cheese cloth. Pour the contents of the baking dish into the strainer and cover the cheese with the ends of the cloth.  Let it drain for 2-3 hours. You can speed the drainage to 1-2 hours by weighting the cheese down. Add cream,  H&H or milk, a little at a time, until it is a spreadable texture.  Add salt to taste.  Store, covered, in refrigerator 2 weeks.

Grandma Lutzke's Sausage and Cabbage Stew

I am fortunate to be enjoying weekly dinners with my in-laws; Paul and Gen Lutzke.  Father-in-law Paul prepares the main dish using unscripted family recipes passed down from his mother.  Gen prepares fresh sides and sweet desserts.  I am the "go-fer".  There is much variety in Paul's weekly fare;  there is much consistency in the warmth and comfort of our meals.
One of my particular favorites is his Sausage and Cabbage Stew.  Like most traditional Upper Midwest food; it is simple, yet mouthwatering.
Sausage & Cabbage Stew
1 pound kielbasa (or other) ring sausage, cut in bite-size pieces
1 small head cabbage
1 large onion, chopped
hunk of butter
2 quarts chicken broth
heavy pinch of ground cloves
salt and pepper to taste
--Fry onion, cabbage and sausage over med-low heat just until cabbage wilted and sausage heated through.  Combine with chicken broth, cloves, salt and pepper in a pot and warm slowly over low heat 1-2 hours. Serve with crusty, thick-sliced bread

Caught in the act!

Watergate Cake--March dessert of the month

This is a flavorful, rich cake with a light topping. 
The recipe was passed down to me by my sister, Sally Jack.  I never fail to make it for St. Pat's Day; either for us or some other deserving souls.  This year my in-laws were the lucky recipients.  I don't exactly recall why it is called Watergate cake, but I recall it has something to do with the color (green), the number 7 (7-up), the bake temp (335), the bake time (32 min). 

This melt-in-your-mouth cake is always a hit!

Watergate Cake     335 degrees   32 min

1 deluxe white cake mix (B.Crocker or Pillsbury)

1 box pistachio instant pudding

3 eggs

2/3 cup oil

1 cup cold 7-Up

--Combine and bake at 335 for 32 min.  It may not look done, but it is.

Topping:

1-1/2 cups milk

1 box pistachio instant pudding

1 tub Cool Whip (8 oz)

--Mix milk and pudding; let stand until thick.  Fold in Cool Whip.

March Table

My March table combines green for the Irish holiday and colorful flowers for our early Spring.  The placemats are cross-stitched shamrocks on Irish linen, made by my Grandmother.  I am fortunate to dress my table with family heirlooms.  I just purchased my pitcher this past winter at a church rummage sale with my sister Judy.  It matches everything!

Valentine's Day Table

To avoid crowded restaurants on Valentines Day, I take a raincheck on eating out and prepare a special meal at home.  Valentine's Dinner is always served on the china I selected for my hope chest at age 15. It is the Norwegian "Farmer's Rose" pattern.  They were purchased at a Norwegian gift shop, Dannevigs, owned by my Aunt Marge Danewick.   Many place settings and serving dishes for this pattern were received as wedding gifts.

February's Chocolate Dessert of the Month

It's just a simple chocolate brownie; but it's rich and chewy, melt-in-your-mouth goodness!  With a little sauce, caramel or fruit atop; it qualifies for a  special-occasion dessert.  It's got good keeping quality too.

With raspberry sauce for a Valentine's Day dessert

Best Chocolate Brownie Recipe      8" square pan.  325   approx 30 min. 
2-1/2 squares unsweetened chocolate
1/2 cup butter
1 cup sugar
2 eggs
1 teaspoon vanilla
1/2 teaspoon salt
1/2 cup flour
--Melt chocolate and butter together in microwave by putting in for 1 min, then stirring until chocolate melts.  Heat a little longer if necessary.  Mix sugar and eggs and add to chocolate mixture.  Add vanilla, salt and flour and stir to combine.  Spread in greased 8" square pan.  Bake at 350 for 25-40 min; until pulling away from sides and top is set and dry (with little holes starting to appear).

Homemade Pizzas with Red Sauce

Superbowl food!

A stay-at-home weekend is the perfect time for homemade pizza.  I make all ingredients from scratch, including the sausage and cheese.  No other pizza compares in taste to one prepared with totally homemade ingredients.  It's worth the extra work; homemade ingredients will give it a much better taste over packaged pizzas.  For the best texture and flavor, I use fresh (not canned) veggies.  You may want to make the mozarella ahead of time (see post 7/27/11).  It's surprisingly easy and only takes a short time.  Fresh, warm cheese on top of a homemade pizza is mouthwatering!  The more time you put into it, the more prized the end result will be.  Following are recipes for the crust, sausage and sauce.
Pizza Crust  (makes two 12" round or 9" square pizzas)
3 cups flour
1 package dry yeast
1 cup luke-warm water
1/4 teaspoon salt
2 Tablespoons olive oil
-Mix half of the flour with yeast and salt;  Add oil and warm water and stir to combine well.  Beat for a few minutes.  Add flour until a stiff ball can be formed.  Turn out onto counter and add any remaining flour.  Knead 6-8 minutes.  Divide in half. 
For thin crust pizzas:  Cover balls and let rest 10 minutes.  Grease two 12" pizza pans.  Roll out dough to fit pans with a bit extra.  Put into pans and build up edges.  Bake @ 425 for 10-12 min--until lightly browned.
For pan pizzas:  Grease two 9" square pans.  Pat dough into pans, going halfway up sides.  Cover and let rise until double in bulk (30-45 min).  Bake @ 375 for 20-25 min, until lightly browned.
Red Sauce 
1 can Hunts tomato sauce (15 oz can); (or cook down 6 garden-fresh          tomatoes until soft and strain for sauce)
2 Tablespoons fresh, finely-chopped oregano
  (or 1 Tablespoon dried oregano)
2 teaspoons fresh, finely-chopped basil
  (or 1 teaspoon dried basil leaves)
2 tsp sugar
1 teaspoon salt
1/2 tsp garlic powder
1/4 teaspoon pepper
Homemade Sausage
1 pound ground pork
1 Tablespoon rubbed sage
2 teaspoons brown sugar
1 teaspoon Italian Herb seasoning
1 teaspoon salt
1/4 teaspoon fennel seed
1/4 teaspoon pepper
pinch ground clove
--combine all and fry into crumbles
Toppings:  Use any or all of the following fresh toppings:  onion, green  peppers, mushrooms, sliced olives and cheese.  Note:  recipe for homemade mozarella is on 7/27/11 blog post.
Assembling and Baking:  Spread sauce over hot pizza crusts.  Place desired toppings on sauce.  Add cheese last. (can be frozen at this point)
Bake thin crust pizzas @ 425 for 10-15 min. more, until cheese melted and bubbly.  Bake pan pizzas @ 375 for 15-20 min more, until cheese melted and bubbly.