Homemade Pretzels
Yield: 8 pretzels
Active time: 45 minutes
Start to finish: 2 hours
1 cup warm water (110°)
1 1/2 teaspoons sugar
1 1/2 teaspoons active dry yeast
1 tablespoon salt
2-3 cups unbleached all purpose flour
2 tablespoons baking soda
1 large egg white + 2 tablespoons water
Kosher salt as needed
Caraway-Malt Mustard
- Place water in a large bowl and stir in sugar and yeast. Allow to sit for 5 minutes to ensure that the yeast is alive. It should look frothy.
- Add the salt and 2 cups of flour. Stir until the dough becomes thick.
- Turn the dough out onto a floured board. Knead until smooth, about 6-7 minutes, adding more flour if the dough is too sticky.
- Place in a bowl to rise, covered with plastic wrap, for one hour or until doubled in size.
- Preheat the oven to 450°.
- To shape the pretzels, punch down dough and divide into 8 pieces.
- Roll each piece into a rope, then shape into a pretzel.
- Place on a parchment lined sheet tray, cover with plastic, and allow to rise about 15 minutes more.Bring about 2-3 inches of water to a boil in a large shallow pan. Add baking soda and reduce heat to a simmer.
- Carefully add the pretzels, a few at a time, and simmer for one minute.
- Return to the sheet tray and brush with the egg white glaze and sprinkle with salt. Bake until well browned, about15 minutes.
Caraway-Malt Mustard
1/2 cup whole grain mustard
1/2 cup Dusseldorf Mustard (or Dijon mustard)
1 tablespoon toasted caraway seed
2-3 tablespoons barley malt syrup
Combine all ingredients and serve with pretzels.
Kasseler – German Cured and Smoked Pork Loin
Yield: 4-6 servings
Active time: 1 hour
Start to finish: 12 hours
1 gallon water
1 cup kosher salt
1/2 cup sugar
5 cloves garlic, crushed
1 tablespoon juniper berries
1 tablespoon coriander seed
1 small bundle fresh thyme
6-8 fresh sage leaves
2-3 pounds boneless pork loin, trimmed of excess fat
2-3 cups wood chips (preferable alder wood)
- In a large pot, combine the first eight ingredients and heat to a simmer over medium heat to dissolve the sugar and salt.
- Remove from heat and cool completely.
- Place the pork loin in the brine, weighing it down with a plate or another clean object to keep it submerged.
- Refrigerate for 6-8 hours.
- Remove the loin from the brine and discard the brine.
- Wash off the pork loin and pat dry.
- Prepare your smoker: Start your charcoal fire in the bottom of the smoker an hour before you want to smoke the meat.
- Soak the wood chips in water for about 30 minutes to one hour.
- Place your smoking tray (or aluminum foil tray) on top of the charcoal and add 1/2 cup wet wood chips. Place the grill about a foot above that.
- Place the meat on the grill, cover and smoke 2 - 3 hours, until the internal temperature is 150°F or above. Add more wet chips as needed to keep the smoke strong.
Braised Red Cabbage
Yield: 4 servings as a side
Active time: 20 minutes
Start to finish: 1 hour
1 tablespoon extra virgin olive oil
1 shallot, sliced
3 cloves garlic, minced
4 cups red cabbage, shredded
1/4 cup honey
2 tablespoons sugar
1/3 cup red wine vinegar
1/2 cup red wine
2 tablespoons butter
Salt and pepper to taste
- Heat a heavy pot over medium low heat and add the olive oil.
- Add the shallot and garlic and gently sauté until tender, about 1 minute.
- Add cabbage, season with salt and pepper and cook until softened.
- Add the honey, sugar, vinegar and wine and stir to combine. Cover pot and cook gently over low flame for about 30-45 minutes, or until cabbage is very soft and tender.
- Uncover pot and allow extra liquid to evaporate. Add the butter and adjust seasoning with salt and pepper and serve.
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