Sep 28, 2015
A buttery, golden cake studded with plums. Fall season prune plums add beautiful deep purple colour to this simple cake. They’re a bit tarter than regular plums, and less juicy, but they’re better suited for baking.
Yield: 8 to 12 slices
Ingredients
10-12 prune plums, pitted and quartered (or 6 regular plums, pitted & quartered)
1 cup all-purpose flour
1 tsp. baking powder
pinch of salt
1 stick of butter (1/2 cup), softened to room temperature
3/4 cup granulated sugar, plus 2 tbsp. for sprinkling
2 large eggs
1/2 tsp. pure vanilla extract
Powdered sugar for dusting cake
Directions
1. Wash the plums, pat dry, and slice into quarters. Remove and discard the stones. Set to one side.
2. Preheat oven to 350°F. Grease a pie, tart or quiche pan with butter.
3. In a bowl, sift together the flour, salt and baking powder.
4. In a large bowl, cream together beat the sugar with an electric mixer until fluffy, about 3 to 4 minutes. Add the eggs and vanilla and mix for another minute. Slowly add the flour mixture and mix until well combined, about 2 minutes.
5. Pour the batter into greased pan and use a spatula to spread evenly. Gently press the quartered plums, cut side up, into the batter. (Don’t push too far into batter – the batter will rise around plums during baking.) Sprinkle the top with 2 tablespoons sugar.
6. Place pie pan on the middle oven rack and bake until golden brown, approx. 20 to 35 minutes, or until a toothpick comes out clean when inserted into the center of the cake.
7. Leave to cool and dust with powdered sugar before slicing and serving.
The cake will store covered in a container for up to 4 days.
Sep 28, 2015
A classic German side dish, ideal for Oktoberfest, German Red Cabbage (Rotkohl) is a lovely combination of sweet and sour flavour and is often served with potatoes and sausage.
Prep: 5 min. Cook: 30 min. Makes: 6 servings
Ingredients
1 medium onion, sliced
1 unpeeled apple, cored, thinly sliced
1 medium red cabbage, shredded
1/2 cup water
1/2 cup sugar
1/2 cup apple cider vinegar
1/4 teaspoon salt, optional
1/4 teaspoon black pepper
3 whole cloves
1 tablespoon lemon juice
Ingredients
In a large pot, add all ingredients except lemon juice. Stir, cover and bring to a boil. Cook for 30 minutes or until just tender. Drain off liquid, and stir in lemon juice.
Sep 28, 2015
Local Yellowfin Tuna has a mild flavor and a firm texture that makes it ideal for grilling. Prepared in a simple marinade and paired with sautéed fresh vegetables, you can feel good about serving up a healthy, nutritious meal. Serves: 2
Grilled Marinated Tuna
Ingredients
2 (6-ounce) tuna fillets, thickly cut
2 teaspoons soy sauce
2 tablespoons olive oil
2 tablespoons sesame oil
1 clove of garlic, minced
2 tablespoons fresh ginger, minced
1 teaspoon Kosher salt
1 teaspoon ground pepper
Directions
1. In a small bowl whisk together soy sauce, olive oil, sesame oil, minced garlic, grated ginger, salt and pepper.
2. Place tuna fillets in sealable plastic bag and add marinade. Turn bag over and over, to coat fillet. Refrigerate for 1 to hours, turning bag every 20 minutes.
3. Grill tuna fillet for 3-4 minutes on each side, or until desired doneness (don’t overcook as fish will dry out). Remove from grill and cover with aluminum foil to rest.
Sautéed Vegetables
Makes: 6 servings
Ingredients
1 Tablespoon extra-virgin olive oil
2 to 3 cloves garlic, minced
6 small shallots, peeled
1 cup broccoli florets
1 cup sliced carrots
3/4 cup shiitake mushrooms, sliced
1 medium zucchini or summer squash, cut into 2-inch strips
1/4 cup fresh cilantro or parsley, minced
2 small sprigs of fresh rosemary
Salt and freshly ground black pepper, to taste
Directions
1. Heat the oil in a large skillet. Add the garlic, shallots, shiitake mushrooms and small rosemary sprig and sauté for 1-2 minutes, until golden.
2. Add broccoli florets, carrots, and 1/4 cup water. Cover and cook over medium-high heat; stirring occasionally, until broccoli turns a deep, bright green.
3. Add the squash to the skillet and continue to sauté over medium heat, stirring occasionally until vegetables are crisp tender.
4. Remove from heat and stir in cilantro or parsley. Season with salt and pepper.
TO SERVE: Spoon a portion of the vegetables onto a plate and top with marinated tuna fillet. Place one rosemary sprig on each tuna fillet. Add a wedge of lemon on the side of the plate for garnish.
Sep 28, 2015
Don’t put the patio furniture in storage yet! Oktoberfest is a great excuse to get outside and celebrate in the backyard.
Oktoberfest, held annually in Munich, Germany, is the world’s largest beer festival, and takes place every year typically starting the third week of September and continuing through until the end of first week of October. This year the celebration runs from Sunday, September 20, 2015 – Sunday, October 04, 2015 and while the main event is held in Munich, people celebrate this fun festival in countries the world over. Simply put, it’s not too late to raise your stein and get the party rolling!
We can’t help you with an oompah band or lederhosen costumes, but we do have a few suggestions for some hearty German foods that pair perfectly with steins of cold beer.
Let’s not forget this is a ‘bier’ (beer) festival! Lindo’s carries Paulaner Oktoberfest Bier – available in a commemorative 1 litre can with a mug priced at $19.95 each or single 500 ml bottles priced at $6.75 each.
Paulaner Oktoberfest Bier is strong and golden. The perfect balance of a light taste of hops and a strong note of malt.
Guten appetit!
Sep 28, 2015
Soft pretzels are a famous Bavarian snack popular all over the world. This recipe yields pretzels that are soft on the inside with a slightly crusty exterior. They’re the perfect accompaniment to an ice-cold lager.
Serve with a variety of mustard for dipping or beer cheese.
Total time: 1 hr 30 mins • Prep time: 45 mins • Cook Time: 45 mins
Makes: 12 pretzels
Ingredients
1 tablespoon yeast
1 tablespoon sugar
1 teaspoon salt
2 tablespoons butter, softened
1 cup warm water (110°F)
2¾ cups all-purpose flour
coarse salt
FOR BAKING SODA BATH: 5 teaspoons baking soda, 4 cups water
Directions
1. In a bowl, proof the yeast: add yeast, sugar and water in bowl and stir. Let sit for 5 minutes. Once the yeast mixture is foamy (proof that the yeast is active), add salt, butter and 1 cup flour. Stir until smooth.
2. Add rest of flour and stir until combined well. When mixture becomes stiff and difficult to stir by hand, it’s ready to knead. Knead dough until smooth and the dough no longer sticks to your hands. Return dough to bowl and cover until dough has risen/doubled in size.
3. Preheat oven to 475°F. Lightly grease a baking sheet.
4. Prepare baking soda boil by combining the 4 cups of water and 5 teaspoons baking soda in a non-aluminum pot (non-reactive) and bring to a boil on stove.
5. When dough has risen, punch down and knead a minute or so. Divide and roll into six 12-inch long rolls to make into the pretzel shape.
6. Allow pretzels to sit for 2-3 minutes. Add 1-2 at a time into the boiling baking soda water. Let pretzels boil for 1 minute and 10 seconds on one side, then flip them over and boil 1 minute and 10 seconds on the other side. CAUTION WATCH THEM CAREFULLY: Under boiling will allow pretzels to puff up and be too soft. Over boiling makes them to tough and chewy.
7. Remove pretzels from soda bath using a slotted spoon and place on the greased baking sheet. Sprinkle with coarse salt. Bake 12-15 minutes until pretzels turn a medium-to-dark golden brown.
Like many other baked good, pretzels are best when served immediately or on the same day. Store in an airtight container in the freezer for up to a month.
Homemade Beer Cheese Dip
Rich and creamy with beer undertones. Serve with soft pretzels, veggies, slices of crusty Artisan bread, or crackers.
Total Time: 10 minutes • Serves: 8–10
Ingredients
1 (12 oz) bottle stale lager beer
1½ lbs shredded sharp cheddar cheese
1/4 small onion, thinly sliced
2 cloves garlic, peeled
Freshly ground black pepper and salt to taste
Directions
Place all ingredients except salt and pepper into a blender or food processor and puree until well combined and smooth. Add salt and pepper to taste.
NOTE: If you like a kick to your beer cheese add 1-2 teaspoons hot sauce and 1/2 teaspoon ground cayenne pepper.
