Hoffman Happenings: We're Not Superstitious

Sunday, August 3, 2008

We're Not Superstitious

Well, Tom and I recently celebrated 13 years of marriage! To celebrate, we took our kids to lunch at Buca Di Beppo. (We love Italian food in large portions.) And, Charissa made us an anniversary cake (from scratch!). We're spoiled.

Upon returning home, Tom injured his knee in a bike riding lesson gone wrong. So we decided to continue celebrating by kicking up...er...propping up the legs and relaxing. As it turns out, Harrison was under the weather. So, before bed, we gave him some children's Tylenol. This particular bottle had some dye that appears to have made him very AWAKE. He was up till about midnight. So much for romance!

We still had fun. It's been a great 13 years.

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A Taste of Hoffman Heritage

ENGLAND: ROAST BEEF & YORKSHIRE PUDDING

Ingredients:
2 lbs. rump roast, minced garlic, salt, freshly ground pepper, 1/4 tsp. salt, 1 cup all-purpose flour, 2 eggs (or substitute) and 1 cup milk

Directions:
-Preheat oven to 375 degrees F. Wash roast and sprinkle with minced garlic, salt and pepper. Insert a meat thermometer into the thickest part of the roast, making sure it doesn't touch any bone or fat.
-Bake on a wire rack inside a roasting pan in the preheated overn for 90 minutes, or to desired doneness. Remove roast from pan, reserving drippings.
-In a small mixing bowl, beat the 2 eggs until frothy. In another small bowl, mix the salt and flour. Stir the beaten eggs into the flour. Stirring constantly, gradually pour in the milk.
-Preheat oven to 400 degrees F. Pour the reserved pan drippings into a cast iron skillet. Place in oven for 3 minutes. Remove from heat and pour the egg, flour and milk mixture into the hot drippings. Return skillet to the oven and back for 20 minutes, or until fluffy and golden brown.

HOLLAND: ASPARAGUS WITH GOUDA

Ingredients:
Fresh Asparagus, Salted Butter & Finely shredded Gouda

Directions:
Steam asparagus until crisp tender. Toss with salted butter and serve with finely shredded Gouda cheese.

GERMANY: OBSTSALAT (Fruit Salad)

Ingredients:
1 dessert apple, 1 pear, 8 oz. fresh pineapple, 2 oranges, 2 small bananas, juice of 1/2 lemon, juice of 1 orange, 2 T. honey, pinch of ground ginger, and 2 T brandy (or vanilla extract)

Directions:
-Place the lemon and orange into a small saucepan, add the honey and stir over a low heat until the honey has dissolved. Mix in the ground ginger.
-Slice all fruit into bite-sized pieces (grapes can be left whole or cut in half). Add the glaze and toss the salad.
-Can be served with lightly whipped cream and Christmas biscuits. (We usually don't since our other dishes are so rich!)

POLAND: ZIEMNIAKI Z KWASNA SMIETANA (Potatoes in Sour Cream)

Ingredients:
6 medium potatoes, 2 onions - peeled & chopped, 1/2 stick butter, 1/2 cup sour cream, 1 T fresh dill (or 1 tsp. dried dill), and salt & pepper to taste

Directions:
Boil the potatoes for 5 minutes. Drain and slice (or boil sliced to save your fingers!), Saute the onions gently in the butter until softened. Add the potatoes, sour cream, dill, salt and pepper and cover the pan. Cook slowly for about 20 minutes or until the potatoes are tender. Serve hot.

IRELAND: STRAWBERRY COFFEE CAKE

Ingredients:
1 1/2 cups flour, 1 1/2 cups finely sliced strawberries, 1/2 cup milk, 1/4 cup sugar, 1/4 cup melted butter, 3 tsp. baking powder, 1/2 tsp. salt and 2 large eggs (or egg substitute)

Directions:
-Combine salt, sugar and flour.
-Add eggs, milk and melted butter. Stir until mixed well.
-Pour the mixture into a suitably sized baking dish (we use a 9" round cake pan).
-Top with the sliced strawberries and sprinkle with sugar.
-Bake in a preheated oven at 350 degrees F for 45 minutes, until lightly browned. Serve with whipped cream.

Sunday, August 3, 2008

We're Not Superstitious

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