KBKabaret

Ingredients

Cake:

• 1/2 cup poppy seeds
• 3 eggs
• 1 1/2 cups white sugar
• 1 1/2 cups sour cream
• 1 1/2 teaspoons vanilla extract
• 2 1/4 cups cake flour
• 3 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Lemon Filling:

• 1/2 cup white sugar
• 2 tablespoons cornstarch
• 1 pinch salt
• 1/2 teaspoon grated lemon zest
• 1/3 cup lemon juice
• 1/3 cup water
• 1/3 cup orange juice
• 2 tablespoons butter
• 3 egg yolks, beaten

Directions

1. Pour boiling water over the poppy seeds in a bowl and drain well over a fine sieve. If necessary, repeat this washing. Spread the poppy seeds on a tea towel or brown paper and let dry overnight.
2.  Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch pans and line bottoms with parchment paper.
3.   Sift together the flour, baking powder, baking soda and 1/4 teaspoon salt. Set aside.
4.  In a large bowl, beat the eggs and 1 1/2 cups sugar until thick and lemon colored. Beat in the sour cream and vanilla. Sift the flour mixture, and gently fold it into the egg mixture, along with the poppy seeds. Pour batter into prepared pans.
5.  Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
6.  To make the Lemon Filling: In a saucepan, mix together 1/2 cup sugar, cornstarch and pinch of salt. Stir in lemon zest, lemon juice, water, orange juice and butter. Cook, stirring constantly, until mixture thickens. Place egg yolks in a medium bowl. Slowly whisk 1/2 cup of hot mixture into egg yolks. Slowly pour the egg yolk mixture back to remaining hot mixture, whisking constantly. Cook, stirring constantly, for 5 minutes, or until thickened.

Fluffy Boiled Icing

Ingredients

• 1 cup white sugar
• 1/3 cup water
• 1 tablespoon light corn syrup
• 1/8 teaspoon salt
• 2 egg whites
• 1 teaspoon vanilla extract
• 3 tablespoons confectioners’ sugar

Direction

1.  Combine sugar, water, corn syrup, and salt in a saucepan; stir until well blended. Boil slowly without stirring until mixture will spin a long thread when a little is dropped from a spoon (hold the spoon high above saucepan), or reaches 238 – 242 degrees F (114 – 117 degrees C).
2.  In a large bowl, beat egg whites with a mixer until they are stiff, but still moist. Pour hot syrup slowly over egg whites while beating. Continue until mixture is very fluffy, and will hold its shape. Add vanilla, and beat until blended. If icing does not seem stiff enough, beat in 2 or 3 tablespoons confectioners sugar 1 tablespoon at a time until stiff enough to hold its shape. Spread on cake.

The traditional presentation is to scoop three balls of this dessert into a bowl or on a plate, dollop with whipped cream and garnish with chocolate sauce. A modern presentation is to cut it into squares so the different layers are evident. Rum is traditionally used in the simple syrup and chocolate sauce, but it can be omitted.

1 recipe *Vanilla Pastry Cream
3 recipes *(Combined for Plain Sponge Cake, Cocoa Sponge Cake, and Walnut Sponge Cake.)
1 recipe Rum simple Syrup
1 recipe Rum Chocolate Sauce

INGREDIENTS:

*Rum Simple Syrup:

• 3/4 cup sugar
• 3/4 cup water
• 1 (3-inch) strip orange zest (optional)
• 1 (3-inch) strip lemon zest (optional)
• 1/3 cup golden rum (optional)

For Assembly:

• 1/3 cup apricot preserves
• 1/2 cup finely chopped walnuts
• 1/2 cup golden or dark raisins
• 3 tablespoons Dutch-processed cocoa powder for garnish

*Rum Chocolate Sauce:

• 3/4 cup water
• 3 tablespoons golden rum (optional)
• 6 ounces good-quality bittersweet chocolate, chopped
• 3/4 cup sugar

Garnish:

• Sweetened whipped cream

DIRECTIONS:

1.    Prepare  *Plain Sponge Cake Recipe, Cocoa Sponge Cake Recipe, and Walnut Sponge Cake Recipe.
2.    Prepare *Vanilla Pastry Cream Recipe.
3.     Meanwhile, make the *Rum Simple Syrup by stirring the sugar, water, and orange and lemon zests, if using, in a small saucepan over medium heat until boiling. Continue to boil without stirring until the syrup has reduced slightly, about 5 minutes. Cool completely and stir in the rum, if using, and remove the zests, if using.

ASSEMBLY:

1.   To assemble: In a small saucepan, boil apricot preserves over medium heat and keep warm. Combine walnuts and raisins in a small bowl and set aside.
2.  Place walnut sponge cake in the bottom of a 13×9-inch rectangular pan. Brush with 1/3 rum simple syrup, then spread with warm apricot preserves. Spread 1/3 *vanilla pastry cream over the preserves and 1/2 the walnut-raisin mixture.
3.  Next, place the cocoa sponge cake in the pan, pressing down lightly. Brush with 1/3 rum simple syrup and 1/3 pastry cream. Sprinkle remaining walnut-raisin mixture on top
4.  Top with plain sponge cake, pressing down lightly. Brush with remaining rum simple syrup and remaining 1/3 pastry cream. Sift 3 tablespoons cocoa powder over top. Cover with plastic wrap and refrigerate for at least 8 hours or overnight.
5.  To make the *Rum Chocolate Sauce: In a small saucepan over medium heat, bring 3/4 cup water, 3 tablespoons rum (if using), 6 ounces chopped chocolate and 3/4 cup sugar to a boil, stirring often. Reduce heat and cook at a brisk simmer, stirring often, until thickened, about 5 minutes. Cool slightly and serve warm.

*PLAIN/WALNUT/COCOA SPONGE CAKE

INGREDIENTS:

• 3 large room-temperature eggs
• 1/3 cup sugar
• 1/3 cup cake flour
• (1/3 cup ground (not chopped) walnuts for Walnut Cake) [OMIT FOR PLAIN SPONGE CAKE]
• (2 tablespoons Cocoa for Cocoa Cake) [OMIT FOR PLAIN SPONG CAKE]
• Pinch salt

DIRECTIONS:

1.  Place rack in middle of oven and heat to 350 degrees. Lightly butter a 13×9-inch pan and line with parchment.
2.    Combine eggs and sugar in stainless-steel bowl or stand mixer bowl. Place over (not in) a simmering pot of water on medium heat, whisking constantly, until eggs are warm to the touch and sugar has dissolved, about 1 minute.
3.   Using the whisk attachment of a stand mixer or electric handheld mixer on high Meanwhile, combine flour, (ground walnuts) or (Cocoa) and salt. In two additions, sift the flour-walnut-salt mixture or flour-cocoa-salt mixture over the egg-sugar mixture, carefully folding it in so as not to deflate the batter.
4.    Spread the batter evenly in the prepared pan and bake about 12 minutes or until the center springs back when lightly pressed. Remove from oven and cool in pan 3 minutes.
5.   Run a knife around the edge of the sponge cake to loosen it. Then cover the pan with a sheet of parchment paper and another baking sheet and invert the sponge cake. Lift off the 13×9-inch pan and carefully peel off the parchment paper. Let cool completely.

*VANILLA CREAM

INGREDIENTS:

• 4 cups whole milk
• 1 vanilla bean, split lengthwise
• 1 tablespoon powdered gelatin
• 2 tablespoons cold water
• 12 large egg yolks
• 1 1/3 cups granulated sugar

DIRECTIONS:

1.    Have ready a large bowl filled 3/4 full with ice and covered with ice water. In large saucepan over medium-high heat, bring milk and vanilla bean to a boil. Once it comes to a boil, turn off the heat and let vanilla steep in milk for 10 minutes. Remove vanilla bean.
2.    In small bowl, gradually sprinkle gelatin over cold water and set aside to soften.
3.    In medium bowl, whisk egg yolks with granulated sugar for about 1 minute to combine. Gradually pour in hot milk, whisking continuously.
4.    Return mixture to saucepan and, stirring constantly with wooden spoon, cook over medium heat until sauce has thickened and is 180 degrees on an instant-read thermometer, being careful not to over cook or you will have scrambled eggs! Turn off heat.
5.    Immediately stir softened gelatin into pastry cream until dissolved. Strain mixture through a fine-mesh sieve into medium bowl. Place bowl of pastry cream into bowl of ice water and stir frequently until it starts to cool and thicken. If not using immediately as part of a layered dessert, chill in refrigerator for at least 4 hours.

Goulash (the real thing)

Ingredients:

•    2 1/4 lbs of beef chuck, cut into 1/2″-3/4″ cubes. Shin, boneless short ribs, other stewing cuts work well, too.
• Beef ribs/soup bones (optional)
•  One large (3/4 lb) onion, chopped into fine dice.
• 1 Italian frying pepper
• 1 long hot pepper (Optional)
• 2 quarts water
• 1 carrot, peeled, cut into thin disks
• 2-4 medium peeled potatoes cut into 1/2″-3/4″ cubes
• 2 cloves garlic, minced
• 2 generous tablespoons paprika
  (remember, use Hungarian sweet paprika if you can. Unsmoked Spanish dulce paprika will work, too, as will the sweet California paprika from Penzey’s or The Spice House)
• 1 teaspoon caraway seeds, whole
•  salt
• pepper
• Parsley to garnish

Directions:

Fry the onions and peppers in fat. You can use Chicken fat or Lard for flavor but neutral oils are fine, too.

Do not brown the onions. Add a little bit of salt here (about a teaspoon):
When translucent add the garlic, cook for a minute or two, and add your paprika and caraway seeds:

Turn down the heat (be careful not to let the paprika burn), mix it well with the onions, and let cook for about a minute, until the mixture is fragrant. Add beef.

Mix well, get the meat nice and coated in paprika, let cook for a minute or two, and then add your liquid:
Add hot water so meat won’t toughen or warm stock
Add another dose of salt to taste, maybe another teaspoon or two, and a few turns of the grinder of black pepper. You can use some  soup bones here, too, to increase the richness of the broth slightly.

Bring to a boil, then reduce to a simmer. Cover. When the beef starts softening (anywhere from 1.5 – 3 hours or so. After about an hour into cooking time add the Italian peppers.

Simmer, covered, until vegetables are cooked through. Adjust for salt (you probably will have to add a good bit more), and serve, garnished with parsley and one hot pepper sliced, if you like:

(A couple quick notes and variations: You can also add a ripe, diced tomato in there, or a tablespoon or so of tomato paste. If using, I usually put it in just before I add the water, letting it fry up a little, so the tomato thoroughly cooks and dissolves into the soup. )

In the hot (almost finished soup) you can also add csipetke, “pinched noodles” a simple pasta made from 1/2 cup flour, 1 egg, a few tablespoon of warm water, and a 1/2 tsp. salt. Should be gooey consistency (don’t overstir). Let rest covered for ten minutes.  Grate the mixture in a large holed grater right into the soup.  In five minutes it is cooked.

Original Stollen

Total Time: 3 hr 40 min
Prep: 1 hr
Inactive: 2 hr 15 min
Cook: 25 min
Yield: 1 large loaf or 2 medium-sized loaves

Ingredients

For the Fruit:

• 1 cup mixed candied fruit
• 1 cup raisins
• 3 tablespoons dark rum or orange juice

For the Sponge:

• 1 scant tablespoon or 1 (1/4-ounce) package active dry yeast
• 1/4 cup warm water (about 110 degrees F)
• 2/3 cup milk
• 1 teaspoon honey
• 1 cup unbleached all-purpose flour

For the Dough:

• 1/3 cup honey
• 1 large egg, beaten
• 1/2 cup (1 stick) unsalted butter, softened
• 1 tablespoon finely grated lemon zest
• 1 teaspoon salt
• 1/2 teaspoon ground mace
• 1/2 cup chopped almonds, toasted
• 3 to 4 cups unbleached all-purpose flour
• Oil, for coating bowl

For the Filling:

• 2 tablespoons unsalted butter, melted
• 2 teaspoons ground cinnamon
• 3 tablespoons granulated sugar

For the Topping:

• 1/2 cup confectioners’ sugar

Directions:

Prepare Fruit: Combine the mixed fruit, raisins, and rum. Cover and set aside. Shake or stir the mixture every so often to coat the fruit with the rum.

Prepare Sponge: In a large bowl, sprinkle the yeast in the water to soften. Heat the milk to 110 degrees F and add it to the yeast along with the honey and 1 cup flour. Cover the sponge with plastic wrap and let rise until light and full of bubbles, about 30 minutes.

By Hand: Add the fruit mixture, honey, egg, butter, zest, salt, mace, almonds, and 2 cups of the flour to the sponge. Beat vigorously for 2 minutes. Gradually add the remaining flour 1/4 cup at a time until the dough begins to pull away from the side of the bowl. Turn the dough out onto a floured work surface. Knead, adding flour a little at a time, until the dough is smooth and elastic.

By Mixer: In the mixer bowl, add the fruit mixture, honey, egg, butter, zest, salt, mace, almonds, and 2 cups of the flour to the sponge. Using the paddle, beat the mixture on medium low speed for 2 minutes. Gradually add the remaining flour 1/4 cup at a time until the dough begins to pull away from the side of the bowl. Change to the dough hook. Continue to add flour 1 tablespoon at a time until the dough just begins to clean the bowl. Knead 4 to 5 minutes on medium-low.

First rise: Put the dough in an oiled bowl and turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about 1 hour.

Shape and Fill: Turn the dough out onto a lightly oiled work surface. For 1 large loaf, roll the dough into a 9 by 13-inch oval. For 2 loaves, divided the dough in half and roll each half into a 7 by 9-inch oval. Brush the melted butter over the top of the oval(s). Combine the cinnamon and granulated sugar and sprinkle over one lengthwise half of the oval(s). Fold the dough in half lengthwise and carefully lift the bread(s) onto a parchment-lined or well-greased baking sheet. Press lightly on the folded side to help the loaf keep its shape during rising and baking.

Second rise: Cover with a tightly woven towel and let rise for 45 minutes.

Preheat oven: About 10 minutes before baking, preheat oven to 375 degrees F.

Bake and cool: Bake for 25 minutes until the internal temperature of the bread reaches 190 degrees F. Immediately remove from the baking sheet and place on a rack to cool.

To serve: Sprinkle heavily with confectioners’ sugar just before serving.

Variation: Between 2 pieces of waxed paper or plastic wrap, roll 3 ounces almond paste or marzipan into the lengthwise shape of half the oval. Omit the butter and cinnamon-sugar filling. Place the marzipan on half of the oval and fold the dough in half. Let rise and bake as directed.

Notes: One cup coarsely chopped mixed dried fruits may be substituted for the candied fruit. Cover the dried fruit with boiling water and let sit at room temperature for 8 to 12 hours. Drain and use as you would candied fruit. You can also make your own candied fruit and peel. This bread freezes nicely for up to 6 months. If freezing it, do not sprinkle with confectioners’ sugar.
To serve, first thaw the bread, then bake on a baking sheet in a preheated 375 degree F oven for 7 to 10 minutes. Just before serving, sprinkle with confectioners’ sugar.

Delicious Vegan Stollen

The recipe makes 2 loaves. You can easily make just one loaf by dividing the amounts listed.

Ingredients:

Dry Ingredients

• 4 ¼cups all purpose flour
• 2½ tsps. yeast
• ½ cup sugar
• 4 tblsps. icing, (powdered) sugar for dusting
• ¼ tsp. salt

Spices and Fruit

• ¼ tsp. ground nutmeg
• ¼ tsp. ground cloves
• ¼ tsp. ground cardomom, (optional)
• 1 cup raisins
• ½ cup currants
• 1 cup fruit cake mix or mixed orange and lemon peel
• 2 tblsps. finely sliced almonds

Wet Ingredients

• 7oz butter/almost 1 cup butter when melted, non-dairy butter for vegans
•  1 cup almond milk or milk of your choice
•  1 tsp vanilla extract
•  ½ teaspoons almond extract
•   extra melted butter, (non-dairy butter for vegans)
•   8 oz/approx. 1½ cups Marzipan, see recipe below
•   Please add the remaining sugar to the melted butter and mix into the flour

Directions:

1.   Melt butter and keep aside to cool
2.   Warm the milk
3.   Mix yeast with 1 teaspoon sugar, then add milk, mix and leave aside to rise
4.   Use remaining sugar to add the flour by mixing into the melted butter
5.   Sift flour in a large dish. Add all the spices
6.   Follow with vanilla and almond extracts. Mix all together
7.   Combine with risen yeast and melted butter
8.   Knead well. If dough feels too dry add small amounts of milk until you get a good consistency
9.   When well kneaded add almonds, and dried fruits. Carefully mix all ingredients
10.   When well mixed, place back in bowl, cover with cling wrap and leave to rise in a warm place, between 1-2 hours
11.   When well risen, knead again, divide dough in half & roll out
12.   Apply marzipan in center of rolled out dough, leaving a border of about 2″ on all sides
13.   Fold the dough with marzipan inside
14.   Place in a greased baking tray and leave to rise again between 1-2 hours
15.   Before baking place a piece of foil on top of bread to prevent burning
16.   Bake in a preheated oven, 190°C/ 375°F for approx 40-60 minutes
17.   When baked, remove from oven. Whilst still hot, brush generously with melted butter and dust with icing sugar
18.   Leave to cool
19.   When cool, slice, apply butter and serve
20.   Dust with icing sugar before serving
21.   Keep the extra Stollen in an airtight container or wrap in foil

Marzipan

Ingredients:

• 1 and 1/3 cup ground almonds
• ½cup plus 1 tblsp. icing/powdered sugar
• 3 tblsps. water
• ½ tsp. almond essence

Directions:

1.  Mix icing sugar and ground almonds together until well blended
2.  Add water and essence and mix until it forms a dough like texture
3.  Divide mix equally to apply to each rolled stollen dough

12 servings

Ingredients

• 3 cups all-purpose flour
• 2 cups sugar
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 3 large eggs, beaten
• 1 1/2 cups vegetable oil
• 1 1/2 teaspoons vanilla extract
• 1 (8-ounce) can crushed pineapple, undrained
• 2 cups chopped bananas
• 1 cup chopped pecans
• Shortening
• Run Spiked Cream Cheese Frosting*
• 1/2 cup chopped pecans

Preparation

Preheat oven to 350°. Whisk together flour and next 4 ingredients in a large bowl; add eggs and oil, stirring just until dry ingredients are moistened. Stir in vanilla, pineapple, bananas, and 1 cup chopped toasted pecans. Spoon batter into 3 well-greased (with shortening) and floured 9-inch round cake pans.

Bake at 350° for 25-30 minutes or until a wooden pick inserted in center comes our clean. Cool cake layers in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).
Place 1 cake layer on a serving platter. Spread 1 cup Cream Cheese Frosting over cake layer. Top with second layer, and spread 1 cup frosting over cake layer. Top with third cake layer, and spread top and sides of cake with remaining frosting. Arrange toasted pecan halves in a circular pattern over top of cake.

*Cream Cheese Frosting

Ingredients

• 2 (8 ounce) packages cream cheese, softened
•  1/2 cup butter, softened
• 2 cups sifted confectioners’ sugar
• 2 teaspoons of Malibu Rum

Directions

In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the rum, then gradually stir in the confectioners’ sugar. Store in the refrigerator after use.

This hearty Czech soup will keep you warm all winter long. It tastes smokey, paprika, tangy and just plain scrumptious! For a vegan version check the “Notes” section.
Serves: 4-6

Ingredients

• 1 lb. package of sauerkraut (jarred may also be used)
• 2 klobasa sausages, cut into bite-size slices or pieces*
• 1 extra large potato, peeled and cubed or cut into even-sized pieces
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp olive or vegetable oil
• 1 large dried bay leaf
• 2 tbsp sweet paprika
• 1 tsp whole caraway seed
• ¼ tsp ground black pepper
• large pinch of ground cayenne pepper, optional
• 4 cups of water**
• sour cream to top soup

Instructions

1.    Drain the sauerkraut, then place in a large bowl and cover with water, set aside. In a large pot heat the oil, add the onion and potatoes and saute until the potatoes are soft and onion translucent. Next add the sausage and garlic, cook for another 3 minutes. If the sausage releases a lot of oil drain most of it out. Add the bay leaf and caraway seed to the pot, cook for 2 minutes. Next add the smoked paprika, cayenne, black pepper and water, give the ingredients a stir.
2.    Drain the sauerkraut and add to the pot — gently to prevent splashing. Cover and simmer the soup for 45 minutes or as long as desired. Allow to cool for 15 minutes before serving. Serve with a dollop of sour cream.

Notes

*If Czech klobasa is not available, then substitute with other paprika spiced sausage or Polish kielbasa. If a paprika based sausage is not available, please add one more tablespoon of paprika to the pot.
**Instead of water you may use either vegetable or chicken broth for more flavor.

!Make it vegan:

To make this soup vegan/vegetarian replace the klobasa with a vegetarian/vegan sausage. You will also need to add the extra tablespoon of paprika and 1 tablespoon of smoked  in total using three tablespoons. Instead of sour cream you can use a vegetarian/vegan cream or yogurt.

Yield:4 servings

Ingredients:

• 1/4 cup extra-virgin olive oil
• 1/2 cup finely sliced shallots
• 5 tablespoons thinly sliced garlic
• 1 cup white wine
• Kosher salt and freshly cracked black pepper
• 2 pounds mussels, cleaned and beards removed
• 1/3 cup creme fraiche
• 1/3 cup minced fresh flat-leaf parsley
• 2 tablespoons unsalted butter
• 2 tablespoons minced chives
• 2 tablespoons whole-grain mustard
• French fries, for serving

Directions:

In a large Dutch oven or straight-sided 12-inch saute pan, heat the olive oil over medium heat.

Add the shallots and garlic and cook until softened, about 2 minutes.

Add the white wine and bring to a boil. Season with salt and pepper.

Add the mussels, cover and steam until open, about 3 minutes. Using a slotted spoon, transfer the mussels to a large serving bowl.

Add the creme fraiche, parsley, butter, chives and mustard to the remaining cooking liquid and bring just to a boil while stirring to combine.

Pour the sauce over the mussels. Serve with French fries.

makes 12 waffles

Ingredients:

• 6 tablespoons warm milk (no hotter than 110°F)
• 1/2 teaspoons granulated sugar
• 2 teaspoons instant yeast
• 1 1/2 cups (230 grams) bread flour, sifted
• 1 teaspoons cinnamon
• 2 teaspoons vanilla extract
• 1/2 teaspoons salt
• 1 medium egg
• 1 egg yolk
• 1/2 cup (4 oz) unsalted butter, at slightly cooler than room temperature
• 140 grams turbinado (sugar in the raw) sugar, or pearl sugar if you choose
• Cooking spray

Directions:

1.  Dissolve the sugar in the warm milk; then add the yeast. Make sure that the milk is not too hot, lest it kill the yeast instead of promoting its growth. Place a plate or some kind of cover on top of the bowl with the milk, sugar and yeast. Set aside for about five minutes. When you check on it, the yeast should have bubbled up, looking light brown and spongy.

2.  Meanwhile, mix the sifted bread flour with the cinnamon, vanilla extract, and salt in the bowl of a stand mixer. Pour in the yeast mixture; then add the whole egg and egg yolk. Mix on medium speed until it is fully combined. The dough will be yellow and stiff, yielding only slightly to a poke.

3.  Cover the mixing bowl with plastic wrap and let the dough rest in a warm place for about thirty minutes.

4.  Beat in the butter piece by piece; you do not have to wait for the prior piece to be fully incorporated before adding the next. When the dough has incorporated about half of the butter, the mixture will be like a very thick, somewhat broken-up paste. If you keep engaging the mixer on medium-high speed, the dough will eventually become a cohesive whole, looking smoother and more feeling more elastic. Scrape the sides of the bowl if needed.
Kneading very gently, incorporate the sugar crystals just enough to get them evenly distributed. Work quickly so as not to soften the buttery dough too much.

5.  Divide the dough into a dozen equal pieces, gently forming them into balls.
Place the balls of dough on a cutting board in a warmish place for fifteen minutes or so. During the last two minutes of this resting time, preheat your waffle iron until it is very warm, but not hot.

6.  Spray the griddles with cooking oil. Place each ball of dough in a whole square or section of the waffle iron. Like regular waffle batter, the dough will start to puff up. Cook the waffles until the surface is golden to dark brown. Be sure that the waffle iron you are using is appropriately deep, or else the interior of the waffle will not be cooked through. If you are using a vintage stovetop waffle iron, flip the iron every thirty to forty seconds, lifting the iron to check the rate of browning. The browning should be gradual to allow the interior to fully develop.

7.  Set the waffles on a cooling rack as they come out of the iron to promote a crispy exterior. Serve immediately with a sprinkling of powdered sugar.

8.  Any leftover waffles, if they are not dark brown, can be carefully re-cooked in a toaster for approximately thirty to sixty seconds. Leftover waffles may also be kept in an airtight container between sheets of parchment paper, for up to three days.

Ingredients:

• 3 eggs
• 1 tbsp extra fine powdered sugar
• 1 tbsp cream
• 1 tbsp butter
• 4 tbsp rum

Directions:

1.    Beat the eggs well and stir in the sugar, cream and half the rum. Heat the butter over a hot heat and pour in the eggs as soon as it starts to foam.

Keep stirring until the eggs start to set, then start folding, cooking for a further minute or so, then tip out onto a hot dish.

Pour the rest of the rum over and ignite. Extinguish before eating.

2.    You can of course use almost any liqueur for this although obviously the more flammable ones are more rewarding.

Carbonnade à la Flamande (Flemish Stew in the original beef and vegan versions) with wine pairings (again with vegan alternative)

This classic Belgian beef stew is known for its sweet-sour combination of caramelized onions and beer. The vegan version with beans and tofu are truly healthy and delicious, as well. Any dark Belgian-style ale would be a good choice here. As with most stews, the dish will taste even better a day or two after it’s made.

INGREDIENTS for Vegan Recipe

• 4 tablespoons olive oil
• 2 pounds extra-firm tofu, cut into 1/3-inch-thick slices, about 3 inches wide
• 2 can beans (mix or match, your choice)
•  Salt and freshly ground pepper
• 3 cups thickly sliced onions
• 1/2 cup all-purpose potato flour
• Three 12-ounce cans of Belgium beer**
• 2 cubes or packages of vegetable bullion
• 1/2 teaspoon dried thyme
•  2 bay leaves
•  Chopped parsley, for garnish
• Boiled carrots and potatoes, for serving

INSTRUCTIONS vegan version

1.    In an enameled cast-iron casserole, add 4 tablespoons of the olive oil. Season the tofu with salt and pepper and add to the casserole. Cook over moderate heat until lightly browned, 3 minutes per side. Transfer to a bowl
2.    Add the onions and beans to the casserole, cover and cook over low heat, stirring, until onions browned, 8 minutes. Stir in the potato flour until the onions are well-coated, then slowly add the vegan beer. Return the tofu and add vegetable bullion cubes or powder. Add the thyme and bay leaves, cover and simmer over low heat, stirring, 1 hour.
3.    Uncover and transfer tofu and beans to a bowl. Simmer the sauce over moderate heat until thickened slightly. Discard the bay leaves. Return the tofu and beans to the casserole and season with salt and pepper. Sprinkle with parsley and serve with boiled carrots and potatoes.

MAKE AHEAD

The carbonnade can be refrigerated for up to 3 days. Reheat gently.

SUGGESTED PAIRING

This stew is so hearty that it can handle a very tannic red like Vegan Cabernet Sauvignon
Suggestion: Frey Vineyards or Charles Shaw Vineyards both carry Vegan Cabernet

** German laws for purity enforce using only water, barley, wheat, hops, and yeast, so for the most part, German (and Belgian) beers are also vegan. Some of the best beer in the world comes from Germany and Belgium, so that’s good news for beer drinkers

INGREDIENTS for Original Recipe

• 3 pounds beef flatiron or blade steaks, cut into 1/3-inch-thick slices, about 3 inches wide
•  Salt and freshly ground pepper
• 3 cups thickly sliced onions
• 1/2 cup all-purpose flour
• Three 12-ounce cans beer
• 1/2 teaspoon dried thyme
• 2 bay leaves
• Chopped parsley, for garnish
• Boiled carrots and potatoes, for serving

INSTRUCTIONS Original Version

1.    In an enameled cast-iron casserole, melt 2 tablespoo4 tablespoons unsalted butter

2.    Season the beef with salt and pepper and add one-third of it to the casserole. Cook over moderate heat until lightly browned, 3 minutes per side. Transfer to a bowl. Repeat with 2 more batches of meat, using the remaining 2 tablespoons of butter.

3.    Add the onions to the casserole, cover and cook over low heat, stirring, until browned, 8 minutes. Stir in the flour until the onions are well-coated, then slowly add the beer. Return the meat to the casserole along with any accumulated juices. Add the thyme and bay leaves, cover and simmer over low heat, stirring, until the beef is tender, 2 hours.

4.    Uncover and transfer the meat to a bowl. Simmer the sauce over moderate heat until thickened slightly. Discard the bay leaves. Return the meat to the casserole and season with salt and pepper. Sprinkle with parsley and serve with boiled carrots and potatoes.

MAKE AHEAD

The carbonnade can be refrigerated for up to 3 days. Reheat gently.

SUGGESTED PAIRING

This stew is so hearty that it can handle a very tannic red like Cabernet Sauvignon.
Suggested: 2005 Hahn Estates Central Coast Cabernet Sauvignon or a 2005 SKN Napa Valley Cabernet Sauvignon