Hazelnut Chocolate Lebkuchen Squares {#dairyfree #recipe #cookie #gingerbread}

How was your weekend?  Ours was quite lovely filled with lots of baking, cooking and we may have never left the house on Saturday.  Heck, I may just come right out and admit that we actually never made it out of PJs on Saturday…ahm yes, maybe this is not something that should be admitted but it is true.  The girls and I spent the entire Saturday in our PJs baking, cooking, cutting stars for the window plus we watched National Lampoon's Christmas Vacation.  On Sunday we actually made it out of the door; never moved the car  (and yes, I am proud of that) and took a nice Solstice walk to Por Que No?and New Seasons Market.

One of the treats my assistant (MiaRose) and I made yesterday were these delicious little Hazelnut Chocolate Lebkuchen Squares.  They are delicious, maybe not pretty but super delicious...

Hazelnut Chocolate Lebkuchen Squares

• 1-3/4 stick Earth Balance (7/8 C) - (or your favorite vegan "butter")
• 1-2/3 C powdered sugar
• 2 eggs
• 2 Tb rum
• 3 oz dark chocolate
• 3 oz. shelled hazelnuts
• 2 C flour
• 1 tsp baking powder
• pinch salt
• 1 Tb Lebkuchen spice mix
• 1/2 tsp cinnamon

For glaze

• 3/4 C powdered sugar
• 3 Tb OJ
• Sprinkles

*** Preheat oven to 350 F - prepare a 8"x11" baking dish***

1. Cream Earth Balance together with powdered sugar until well combined
2. Add eggs, and rum and beat until everything comes together
3. In the meantime grind the chocolate and the hazelnuts
4. Add chocolate/hazelnut meal to the eggs/margarine mixtures and mix in well
5. In a separate bowl combine flour with baking powder, salt, and spices. Slowly add - 1/2 C at a time - the dry ingredients to the wet ingredients.  Do not over mix.
6. Pour dough into the prepared baking dish, smoothing out the top with a spatula.  Bake in preheated oven for about 35 - 40 minutes or until toothpick comes out clean.
7. Remove from oven and let it cool off.  Place Lebkuchen on a icing (cooling) rack
8. In a small bowl combine powdered sugar with OJ until it turns into a smooth paste.  Pour the glaze over the Lebkuchen and spread it with a baking brush.  Top with sprinkles.  Let glaze dry.
9. Once glaze is dry cut Lebkuchen into squares and place in cookie tin.

Enjoy!

Linzer Lebkuchen Cookies #dairyfree #recipe

I just realized that Christmas Eve is just four days away..yes,  hello earth to Bea where have I been all this time.  Only four short days away and there are still many more cookies that I want to make.  Thinking about Haselnussmakronen (hazelnut macaroons) Zimtsterne, plain Ausstecherle (cut outs) with the girls, coconut macaroons plus more Lebkuchen inspired cookies…Oh so little time but so many plans; let's see how many of these will make it out of the kitchen in time.  Good news is that today is a super dreary, rainy day here in Portland which makes it the perfect day for spending it in the kitchen baking with my girlies.

Today let me tell you about the Linzer Lebkuchen Cookies I made yesterday.  Remember the Lebkuchen cookie dough from earlier in the week?  You know, one dough makes at least two types of cookies…let me present you with part two  Linzer Lebkuchen Cookies - their name should be more like Linzer inspired Lebkuchen cookies since I filled them with cherry jam and not raspberry jam since cherry was in the house…Take a look - it seems like this girl (me) finally achieved a cookie that is pleasing to the eye. HA - finally a pretty looking cookie that is also absolutely delicious….

Linzer Lebkuchen Cookies

• 1/2 portion Lebkuchen cookie dough (or the entire recipe)
• 3 Tb your favorite jam - couple of drops of water
• 1 Tb powered sugar for garnish

*** Preheat oven to 375 F - Line baking sheet with parchment paper ***

1. Roll out half of the dough and using a Linzer cookie cutter - leaving out the insert - cut out the bottom rounds.  Place on a baking sheet and bake for about 10 minutes
2. While the bottoms are baking cut out the tops by placing the cut-outs inside of the Linzer cookie cutter. Bake tops for about 10 minutes
3. While the bottom and tops cool down, stir jam together with a drop or two of water.  
4. When cookies are cooled down spread a layer of jam on the bottom cookie then place the top on it. 
5. Once all cookies are assembled sprinkle with powdered sugar.

German Holiday Baking = Lebkuchen {Gingerbread} spice mix {#homemade}

The cookie baking frenzy has finally arrived at our little house in Portland and this year I wanted to make something different.  Yes,  there are old favorite - some are yet to be made - but I was really, really craving homemade Lebkuchen treats.  True, a sleeve of imported German Lebkuchen - dairy free even - can always be picked-up at Trader Joe's but there is nothing like homemade treats.  Right?!  I am sure you agree…

Now it's confession time so - I have never made Lebkuchen myself before plus the spice mix is not readily available at our local grocery stores.  Yes,  there is always the German store but it takes another trip and thus time out of my day.  So I searched and found the perfect recipe for a Lebkuchen spice mix…

Perfection friends - it smells like Christmas and takes me right back home, and oh, the treats you will be able to make with this delicious mix….

Lebkuchen Spice Mix

• 3 Tbs ground cinnamon
• 1 Tb ground cloves
• 1/8 tsp ground allspice
• 1/8 tsp ground coriander
• 1/8 tsp generous - ground cardamon
• 1/8 tsp generous - ground ginger
• Pinch of ground nutmeg

1. Combine all spices on a plate and mix up

2. Store Lebkuchen spice mix in a Mason jar

Mandarine Cream Torte #dairyfree #recipe {Käse-Sahne-Torte} for Opa

Happy Birthday to my Opa!!!  Today he would have celebrated his 93rd birthday ~ he has been  gone for over twelve years and to this day I miss him.  When in Tuttlingen {my other home} I make sure to pay him a visit at the graveyard.

My Opa was a wonderful, kind man. He loved art and always found time for me. When I was little together with my Oma went on adventures every Sunday.  It was always a day trip, and in the afternoon we always stopped for Kaffee und Kuchen {coffee and cake}.  Oh, yes Opa loved dessert;  lunch or dinner was never complete without it.

Opa at Mainau

So as I got older and started cooking my present for Opa on his birthday was a Käse-Sahne-Torte made from scratch; it is a torte filled with quark , whipped cream, and lemon. Oh, so delicious!!!

Opa passed away in 2001 ~ I remember the day, the phone conversation, and me walking while crying all the way from the north side of Chicago to Ron's downtown office.  I can honestly say that I was devastated, it was not a surprise and yes he lived to be 80 years old but it did not make it any easier.  Due to his heart condition he was never able to visit me in Chicago; the last time I saw him just a few weeks before his passing he told me that he had always wanted to visit and see my life on the other side of the Atlantic; he told me that he was thinking of me every single day; that he missed and loved me. As I write this tears well up in my eyes and I can still hear his voice…those are cherished memories. Opa never got to meet either of our girls but I just know that he would have adored them. So in remembering my Opa, honoring his birthday and telling the girls more about him I made Käse-Sahne-Torte; the first one in at least twenty years.

Now we all know, that the regular recipe just would not work since it is laden with (ga)lactose and would  not be a treat for the girls.  So I challenged myself to make "safe" Käse-Sahne-Torte for the family…and?!  YES ~ I declare success in achieving a "safe" Käse-Sahne-Torte a.k.a. Mandarine Cream Torte since I added some canned mandarines to the filling.  Oh yes, so good and it set perfectly.

So what did I use?  I substituted soft tofu for the quark, our favorite whipped topping for the cream, and added some gelatin.

Mandarine Cream Torte
Crust

• 2 eggs
• 3 Tb cold water
• 1/2 C sugar
• 1/2 vanilla bean scraped out
• 2/3 C flour
• 1/3 C + 1 Tb corn starch
• 1 tsp baking powder

*** Preheat oven to 375F*** Line a springform baking pan with parchment paper

1. Beat eggs with cold water until they are fluffy
2. Add sugar and vanilla; beat for another two minutes
3. Combine flour with corn starch and baking powder
4. Slowly - while continuing to mix - add flour/starch/baking powder to the egg mixture on the lowest speed of your kitchen machine
5. Pour batter into a parchment paper lined springform and bake immediately.  
6. Bake for about 25 minutes
7. Remove from the oven, slide a knife along the edges and open the form.
8. Let crust cool down.
9. Once it has cooled down carefully separate the crust into a top and lower layer.  Then place the bottom back into the springform and close it up. Line the walls of the springform with aluminum foil, or place a cake ring round the walls.

Filling

• 1 pack gelatin
• 4 Tb cold water
• 1/2 C lemon juice
• 3/4 C sugar
• 1/2 vanilla bean scraped out
• 2 pack 12 oz each soft tofu
• zest of one untreated lemon
• 1 small can mandarines drained, and chopped {about 10 oz.}
• 1-1/2 - 2 C whipped topping {I use truewhip}
• 1/4 C powdered sugar

1. Dissolve gelatin with cold water
2. Add lemon juice with dissolved gelatin, sugar and vanilla to a large mixing bowl.  Beat the ingredients until they are creamy
3. Add tofu and mix until it has fully incorporated.  It will look cream like a custard.  Add lemon zest together with the mandarine pieces.  Beat the mixture for another couple of minutes or so {the mandarine pieces will break apart}
4. Gently fold whipped topping into the filling
5. Adjust - if needed - flavor by adding more lemon juice or sugar
6. Pour the filling onto the bottom of the torte into the prepared springform.
7. On your surface cut the top into 16 slices and place on top of the torte.
8. Cover with plastic wrap and place in fridge for at least three hours
9. Remove about 1/2 hour before serving and top with powdered sugar.

Enjoy!

Rouladen for #SundaySupper {Rinderroulade}

Happy #SundaySupper, all!!!  Are you ready to hear about this week's event?  This week's recipes are all about Stuffed, Wrapped, and Rolled recipes. The amazing Amy from over at kimchi MOM is our wonderful hostess today.  Now doesn't today's theme sound intriguing?  Truth be said at first I was stomped as in what could I make - well, that lasted all but maybe a couple of minutes.  Yes, Rouladen one of my favorite special dishes is rolled..it was one of those "duh" {don't tell my kids I said that} moments.  Rouladen is one of those quintessential German dishes, perfect for the special #SundaySupper table, for any special occasions or for guests.  There are many variations of Rouladen - these are my traditional version.   Purists may argue, that THE traditional Roulade uses pickles and sweet pickled red peppers; but as I said this is my traditional version :).

Rouladen take a little time I am not going to tell you different but the result? Oh, oh so good and absolutely worth the work for that special dinner…tender beef, a slice of thick bacon, onions, and sweet pickled red peppers.

Rouladen

• 8 slices of thinly cut beef {ask your butcher to cut Top Round Beef into thin slices - at least 7" long and about 4" in width. Place the meat between a layer of kitchen wrap and carefully pound it until it is very thin. Be sure that  not puncture the meat}
• 4 Tbs of Dijon mustard
• 8 slices of thickly cut bacon
• 2 onion diced
• 1 jar of sweet pickled peppers, finely chopped (juice reserved need for braising)
• Kitchen twine
• Salt - Pepper - Paprika

• 3-4 Tb Canola Oil
• 2 C carrot, diced
• 1-1/2 C celeriac, diced {about 1/2}
• 3 C leak sliced {thoroughly washed, and sliced}
• 2 TB tomato paste
•    flour
• 1-1/2 C dry red wine
• 2 Bay leaves
• 1 Tb corn starch
• Salt, Pepper, and Paprika

Note: You will need a fairly large work space to assemble the Rouladen

1. Assemble Rouladen - lay out the meat flat on your work surface {I usually work two at a time}.  Carefully rub the meat with a little bit of salt, pepper, and paprika from both sides. Lay down flat and brush the meat {only on the side facing you} liberally with mustard.  Then place a slice of bacon on top, sprinkle onions as well as pickled peppers on the meat.  Now - working from the bottom to the top - carefully roll the meat up and try to keep the filling inside.  The next step is to tie the Roulade - cut a large piece of kitchen twine then place it underneath the Roulade, bring it to the top, go over the ends and tie it in the middle.  You have a nice little package.  Repeat this step until all the meat is wrapped up.
2. Heat 2 Tb of oil in a large - oven proof - dutch oven. When hot, place two {or more if they fit without crowding the pot} Rouladen in the pot. Sear from all sides until the outside is nicely browned; remove browned meat and set aside.  Repeat until all the Rouladen are browned; you may have to add more oil.
3. Preheat oven to 355F - Now add the vegetables {Rouladen are still set aside} and quickly roast them from all sides; add tomato paste and mix it under the vegetables. After a couple of minutes stir the wine into the vegetables and be sure to scrape up all of the bits and pieces.  Next add the reserved liquid from the sweet pickled peppers and the bay leaves. Stir up the liquid and the vegetables and bring to a quick boil. Then carefully place the browned Rouladen back into the dutch oven. Be sure to also pour in all the juices that accumulated while they were resting.  Cover and place in the preheated oven for about 90 minutes.  Turn the Rouladen over after about 45 minutes.
4. After 90 minutes remove the pot from the oven; carefully remove the Rouladen, wrap them in aluminum foil and set aside.
5. Gravy - pour the cooking liquid through a strainer {I use a tightly woven colander} and push as much of the gravy through.  Place the gravy back into the dutch oven and bring to a boil.   Place corn starch in a small bowl, and add a couple tablespoons {be careful not to burn yourself} of gravy into it.  Stir it up until all lumps are gone - you may have to add a little bit of water as well. Now, carefully stir the corn starch/gravy mixture back into the hot gravy {it should almost be boiling}. Lower the heat once the gravy starts to thicken.  Adjust salt and pepper.
6. Place the finished Rouladen together with all of their juices back in the gravy.  Gently heat for about another ten minutes or so.

That's it - friends; it sounds more complicated than it is but it does take time.  Well worth it so :)  Serve them with Kartolffelklösse {Potato Dumplings}or Spätzle or Egg Noodles, Red Cabbage {if you like it} or just with a large bowl of salad.  If you give it try please be sure to let me know how you like them.

Now check out all the other amazing Wrapped, Rolled, and Stuffed recipes by the other #SundaySupper contributors….

Starters and Snacks

• Easy Apple Dumplings by Hezzi-D's Books and Cooks
• Endive Stuffed with Blue Cheese, Walnuts and Honey by Shockingly Delicious
• Filipino Turon (Banana Lumpia) by Killer Bunnies, Inc
• Arepas de Queso (cheese stuffed cornmeal cakes) by A Kitchen Hoor's Adventures
• Chicken Tinga Taquitos with Avocado Cream by Savvy Eats
• Eggy Rice Wraps by Jane's Adventures in Dinner
• Puff Pastry and Prosciutto Wrapped Asparagus by The Girl In The Little Red Kitchen
• Onigiri by Brunch With Joy
• Stuffed Pierogie Shells by Seduction in The Kitchen
• Scotch Eggs with Sriracha Dipping Sauce by Run DMT
• Celery Root Lettuce Wraps with Beluga Lentils by The Wimpy Vegetarian

Entrees and Mains

• Rouladen by The Not So Cheesy Kitchen
• Stracci di Antrodoco by Manu's Menu
• Eggplant Rollatini by MealDiva
• Chicken Cordon Blue by The Foodie Army Wife
• Stuffed Whole Baby Savoy Cabbages by Food Lust People Love
• Chicken Taco Egg Rolls by Table for Seven
• Shrimp Tempura Rolls by Small Wallet, Big Appetite
• Lemon and Herbed Stuffed Salmon by Nosh My Way
• Tamales de Rajas y Requeson (Roasted Poblano Tamales) by La Cocina de Leslie
• Bademjan Shekam-por - Persian Stuffed Eggplant by Culinary Adventures with Camilla
• Mascarpone Blueberry Stuffed French Toast by gotta get baked
• Korean-style Meaty Stuffed Potatoes by kimchi MOM
• Strawberries and Cream Pancake Roll by Curious Cuisiniere
• Creamy Goat Cheese Quinoa Stuffed Tomatoes by Take A Bite Out of Boca
• Rolled Greek Meatloaf by Kudos Kitchen By Renee
• Shrimp Burritos Con Queso by Cooking On The Ranch
• Bee-Bim Bop Sushi Rolls by NinjaBaking.com
• Angel Hair Shrimp Lettuce Wraps by Family Foodie
• Genoa Salami and Kalamata Olive Calzones by The Texan New Yorker
• Zucchini Boats by Confessions of a Culinary Diva
• Girl's Camp Breakfast Burritos by Hot Momma's Kitchen Chaos
• Crab Louie Stuffed Chicken by Cindy's Recipes and Writings
• Rustic "Wrapped" Tart with Ramps by Delaware Girl Eats
• Potato Roll Stuffed with Ham and Cheese in Red Sauce by Basic N Delicious
• Ham, Turkey and Cheddar Turnovers by Magnolia Days
• Crispy Chipotle Shrimp Burritos by Bobbi's Kozy Kitchen
• Caprese Stuffed Chicken Breasts by Peanut Butter and Peppers
• Pizza Pockets by girlichef
• Ham and Cheese Crescent "Roll" Stromboli by Rants From My Crazy Kitchen
• Beef Wellington Braciole by Cupcakes & Kale Chips
• Greek Salad Wrap by The Messy Baker
• Cabbage Venison Lettuce Wraps With Fresh Herbs by Sue's Nutrition Buzz

All things Sweet

• Carrot Cake Cinnamon Rolls by Chocolate Moosey
• Chocolate Hazelnut Rugelach by Desserts Required
• Chocolate Cake Roll by That Skinny Chick Can Bake
• Cannoli Stuffed French Toast by Momma's Meals
• Lemon Poppyseed Swirl Cookies by What Smells So Good
• Peanut Butter Chocolate Chip Cookie Dough Egg Rolls by Melanie Makes
• Raspberry and Lemon Curd Mascarpone Stuffed French Toast by La Bella Vita Cucina
• Chocolate Chip Banana Sweet Rolls by Big Bear's Wife
• Orange Chocolate Swiss Roll by Noshing With The Nolands
• Salted Caramel Chocolate Cookies by Alida's Kitchen
• Flourless Peanut Butter and Jelly Cookies by Pies and Plots

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.

Herbed Pork Loin on Spätzle #SundaySupper #FamilyDinnerTable

Happy Sunday!!!  I am so excited to be participating in another event sponsored by American Family Insurance and the quest to Bring back the Family Dinner Table.  This is right in line with #SundaySupper mission to bring back mealtime around the family table.  It is something that rings true to me; it is without question that we eat dinner at the table together every night. 

Big Sunday Supper Meals that make leftovers to re-invented for Weekday Supper is the theme this week; another fantastic theme as Sunday is the day to make that big meal for everyone around the Family Dinner Table.  Our meals on Sunday are generally bigger, and I make sure to have enough leftovers for lunch on Monday, well at least for the girls lunch. Besides lunch we are not big leftover eaters; the same meal for twice in a row for dinner is just not appealing to me but leftovers re-invented into another dish?  Now you are talking...because we are talking about a different dish.  It is something I do frequently as I love to reinvent the side of Sunday into a new dish for Weekday Supper.  For example mashed or {s}mashed potatoes is such a side; I make quite a bit more and then during the week it will turn into a wonderfully, filling potato soup; leftover pasta will turn into a pan of  savory onion-greens-pasta; and if there is leftover ham along with the past it will turn into a savory dish of ham-tomato/or other veggie-pasta .  The key is to make enough of a dish that all love and easily turns into another easy Weekday Supper.  So today l bring one of our favorites; Herbed Pork Loin on Spätzle.  Can you guess what will be used for the re-invention?  If you decided on Spätzle you are correct; yes, leftover herbed pork loin is delicious but oh my, the options with Spaetzle.  Käsespätzle, or Spätzle in savory soup {I am thinking lentil}, or just fried up with onion, some bacon, greens, topped with some Gruyere and served with a big salad.  Oh yes...and the great thing is that you can also freeze Spätzle plus the recipe and easily be increased.  So now, are you ready for this delicious, easy, Big Sunday Supper Meal served at our virtual Family Table? Here it is...

Herbed Pork Loin on Spätzle

Herbed Pork Loin

• 2 medium sized pork loins
• Salt & Pepper
• 1/2 C fresh rosemary {pulled off the stems and chopped}
• 1/2 C fresh thyme stemmed {pulled of the stems and chopped}
• 1 Tbs Dijon Mustard
• 3 slices of thick cut bacon
• 1 C white wine
• Butcher twine

*** Preheat oven to 375F 

1.  Liberally rub pork loins with salt and pepper

2.  Slather each pork loin with dijon mustard

3.  Roll each pork loin in the herb mixture; to cover the entire meat

4.  Lay out the bacon slices and place one of the pork loins on top of it.  Wrap the bacon around the  pork loin and when done secure the bacon around the pork loin with butcher twine

5.  Heat a large - I use cast iron - pan and carefully brown each pork loin from each side {brown one

     pork loin at a time}

6. When both pork loins are browned, place them into a shallow baking dish

7.  Add 1 C of white wine to the pan used to brown the meat; be sure to stir up all the delicious bits   

     from the bottom of the pan. Bring to a boil, add a cup of water, or broth.

8. Pour the liquid into the baking dish

9. Bake pork loin in oven until internal temperature of the pork loin reaches 145 F.  Be sure not to over

    cook. {it takes about 30-40 minutes}

Spätzle*

• 500 gr. flour (app. 2-3/4 C) 
•     5 eggs
• 125 ml water, and 125 ml sparkling water {it is ok to just use plain water} Total = 1 C + 1 Tb.
• 1 Tb salt

****it is very easy to increase/decrease this recipe -> 5 eggs = 500 gr flour & 250 ml water;  3 eggs = 

        300 gr. four & 150 ml water, 10 eggs = 1,000 gr flour & 500 ml water etc.***

1. Combine flour with salt.
2. Add the eggs, one by one {my sister swears by the wooden spoon to mix the Spätzle dough}
3. Slowly add the water; stir dough the entire time
4. Continue to stir the Spätzle dough until you have worked out any flour lumps, and it falls heavy of the spoon
5. Bring a large pot of water with a generous pinch of salt to a boil
6. Once water is boiling, place dough {working in batches} in the Spätzle press, or push through a colander
7. Remove Spätzle from the water as soon as they rise to the top of the water; set them aside until ready to eat or place portion reserved for your Weekday recipe in fridge or freezer

When ready to serve, slice the Herbed Pork Loin and serve on top of the Spätzle; serve with a large side salad.

Do you have a favorite family recipe you are ready to share? Get ready to share it with American Family Insurance as they are having  a "Share Your Recipe" sweepstakes for 6 weeks.  The weekly prize is a $100 Williams-Sonoma gift card plus a grand prize of a $500 Williams-Sonoma gift card.  For details please visit American Family Insurance

Find American Family Insurance - on Pinterest, Facebook, Twitter, Google+, LinkedIn, and YouTube

There are a total of 20 #SundaySupper contributors participating in this fantastic event sponsored by American Family Insurance; take a look at all of these amazing recipes...

• Apple Cider Braised Pork Roast by Magnolia Days
• Bacon Cheeseburger Meatloaf by girlichef
• Baked Barbecue Chicken by Alida's Kitchen
• Brined and Roasted Turkey by Growin Up Gabel
• Chicken Cacciatore by Cindy's Recipes and Writings
• Cider Braised Pork Belly by The Girl In The Little Red Kitchen
• Classic Spaghetti and Meatballs with Homemade Tomato Sauce by Neighborfood
• Coffee Rubbed Ham by Curious Cuisiniere
• Glazed Ham with Bonus Recipe: Scalloped Potatoes & Ham by The Foodie Army Wife
• Herb Crusted Roast Beef by Crazy Foodie Stunts
• Herbed Pork Loin on Spaetzle by The Not So Cheesy Kitchen
• Picadillo-Stuffed Chiles Rellenos by Foxes Love Lemons
• Pork Tinga by Juanita's Cocina
• Roast Psycho Chicken by That Skinny Chick Can Bake
• Roasted Chicken with Potatoes and Vegetables by Hezzi-D's Books and Cooks
• Shrimp Scampi & Sushi by NinjaBaking.com
• Slow Cooker Barbecue Chicken by In The Kitchen With KP
• Slow-Cooker BBQ-Rubbed Turkey Breast by Cupcakes & Kale Chips
• Spicy Turkey Meatloaf by Runner's Tales
• Sunday Supper Spicy Portuguese Pulled Pork by Family Foodie

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.

This post is sponsored by American Family Insurance.  All opinions expressed in this post are my own.

Onion Tart {Zwiebelkuchen} for #SundaySupper {#Dairyfree}

What?! How can it be that fall has arrived...yes, this is my second favorite season; because you know what one of my favorite color's is?  It is orange - yup, you know the golden, orange, warm color.  Time to go hunting for a pumpkin and all the other fun that comes along with fall.  So, can you guess what this week's #SundaySupper theme is? Okay, I will stop the guessing games as they seem to be only fun to me and nobody else...the theme for this week's #SundaySupper is Fall Foods.  Thank you for Soni of Soni's Food for hosting today great event.

Fall to me is about Gemuetlichkeit {coziness in some sense}, comfort food, family, and friends.  To me it is also the time of year when I have to have Zwiebelkuchen {onion tart}.  I grew up in Southern Germany and Zwiebelkuchen is readily available at all of the bakeries, cafes, etc.  Zwiebelkuchen & Suser...oh, yes now Suser is not something I have found yet in Portland, please let me know if you have any leads :)

Now let me tell you about Zwiebelkuchen {Onion Tart} - this is my Mom's recipe and it works out every time; the only change is that we now use vegan "butter" and sour "cream".  It is delicious - really; it may just sound a little different :).

Take a look at our friends Larissa & Martin -

yes, they really liked it when I just introduced them to yet another Swabian dish :); and yes we did have Aperol Spritz instead of the Suser ;)

Zwiebelkuchen {Onion Tart}

Crust

• 4 C Flour
• 3 egg yolks
• 2-1/2 tsp yeast
• 1 pinch salt
• 1 pinch sugar
• 1 stick Earth Balance {125 gr.}
• 1  C water

1. Mix all of the ingredients together until you have a dough.  Cover and let rise in a warm spot for at least 2 hrs.

Filling

• 2-1/2 lb onion diced
• 7 oz lean Speck {or lean bacon}, diced {optional} - OR for a vegetarian version splash of Olive Oil
• 5 eggs
• 1 C Tofutti Sour Cream
• Pinch of salt
• 1  tsp caraway seeds {or less or more to taste - we really like it so I use 1-1/2 tsp}

1.  If using, fry up the speck until most of the fat has rendered and it is nice and brown, or
     If you want to make a vegetarian version heat up a splash of olive oil
2.  Add onions, and cover.  Cook until onions are soft {make sure that they do not brown};
3.  Pour onion/speck mixture into a bowl and let cool down,
4.  Mix eggs with Tofutti sour cream.  Pour over the cooled onion/speck mixture - mix up well,
     add salt and caraway seeds

Tart
1. Preheat oven to 425F
2. Roll out the dough and fit them into two springform pans,
3. Divide the onion mixture between the two pans, and pour on top of the dough {you will need to pull
    the dough up around the sids}
4. Bake for about 30-45 minutes, or until filling is cooked through and crust is golden

I would love to hear how you like it :) - now take a look at all the other amazing dishes the rest of the #SundaySupper team brought to the family table today. Are you ready for fall?!


Amazing Breakfasts, Brunches, and Breads

• Apple Spice Muffins from Pixie Dust Kitchen
• Skinny Pumpkin Cinnamon Chip Donuts with Maple Cream Cheese Glaze from The Messy Baker
• Apple Spice Waffles from Treats and Trinkets
• Pumpkin Spice Latte Donuts from Daily Dish Recipes
• Mini Pumpkin Pancake Kebobs from The Urban Mrs.
• Mini Apple Cinnamon Rolls from Peanut Butter and Peppers
• Cinnamon Apple Crepes from Juanita's Cocina
• Maple Apple Bread from The Foodie Army Wife
• Pumpkin Ale Pretzel Buns from A Kitchen Hoor's Adventures

Outstanding Soups, Starters and Sides:

• Bacon, Corn and Shrimp Chowder from The Girl in the Little Red Kitchen
• Pumpkin Tomato Sauce with Andouille Sausage from Hezzi-D's Books and Cooks
• Parmesan Polenta from That Skinny Chick can Bake
• Farro Date Salad with Mango and Arugula from Shockingly Delicious
• Butternut Squash Tian with Herb Topping from Food Lust People Love
• Chipotle Sweet Potato Soup from Alida's Kitchen

Comforting Main Dishes:

• Autumn Risotto with Chicken & Cranberries from Momma's Meals
• Mushroom and Sorrel Lasagne from Jane's Adventures in Dinner
• Roasted Fig & Pancetta Pasta Carbonara from Nik Snacks
• Chili from Casa De Crews
• Vegan Mushroom Pie from Killer Bunnies Inc
• White Pizza with Kale and Meatballs from The Hand That Rocks the Ladle
• Spicy Korean Monkfish Stew (Agu Jjim) from kimchi MOM
• Creole Shrimp & Cheddar Basil Grits Cake from The Roxx Box
• Penne with Spicy Pumpkin and Sausage Sauce from Webicurean
• Bacon Spinach Pasta from Magnolia Days
• Chicken, Spinach, and Gnocchi Soup from Cookin' Mimi
• Stuffed Meatballs in Tomato Alfredo Sauce from Family Foodie
• Butternut Squash and Lentil Pot Pie from Curious Cuisiniere
• Mini Meatball and Goat Cheese Risotto from MarocMama
• Onion Tart {Zwiebelkuchen} from The Not So Cheesy Kitchen
• Slow Cooker White Chicken Chili from Neighborfood

Decadent Desserts:

• Pumpkin Marshmallows from Home Cooking Memories
• Salted Caramel Apple Crisp Bars from Table for Seven
• Apple Cider Five Spice Caramels from girlichef
• Italian Apple Torta from La Bella Vita Cucina
• Apple Fig and Pomegranate Crisp from Take a Bite Out of Boca
• Caramel Apple Sugar Cookie Pizza from Chocolate Moosey
• Pumpkin Bourbon Pie with Walnut Crumble from Gotta Get Baked
• Camotes Enmielados (Mexican Candied Yams/Sweet Potatoes) from La Cocina de Leslie
• Maple Syrup Pumpkin Bars from What Smells So Good?
• Pear Almond Graham Cracker Tart from Vintage Kitchen Notes
• Walnut-Stuffed Baked Apples from Foxes Loves Lemons
• Buttery Bourbon Ice Cream from NinjaBaking
• Caramel Apples from Pies and Plots
• Funnel Cakes from The Texan New Yorker
• Pumpkin Chocolate Chip Oatmeal Cookies from In The Kitchen With KP
• {Gluten-Free} Pumpkin Swirl Pecan Crumb Cake from Cupcakes & Kale Chips
• Chocolate Pumpkin Swiss Roll Cake from Big Bear's Wife
• Hot Apple Pizza from Cindy's Recipes and Writings
• Savory & Sweet Coconut Cream Salted Caramel Apples from Sue's Nutrition Buzz

Tasty Drinks:

• Pumpkin Juice - Harry Potter Style from The Dinner-Mom
• The Best Wines for Fall Foods from ENOFYLZ Wine Blog

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.

Savory Baked Pinwheel's for #SundaySupper {#dairyfree & #vegan}

Football season is back and you know what that means?  It's Tailgate party season for many sport fans around the United States. I actually have never been to a Tailgate party but it sounds like a  fun way to get ready for a game.  Wikipedia describes a tailgate party as "...social event held around the tailgate of a vehicle..." it includes food as well as drinks and are usually held in the parking lot before the game.  The perfect theme for this week's #SundaySupper right?!  Thank you so much to Lane of Supper for a Steal hosting the annual #SundaySupper Tailgate Party again :).

Today I bring Savory Baked Pinwheel's it is the best title I could come up with.  In German these beauties are called Schnecken which translates to snails and I figured calling them Savory Baked Snails does not sound too appetizing, right?!

Savory Baked Pinwheels
Dough

• 2-1/2 C flour
• 2-1/4 tsp. yeast
• 1 tsp. salt
• 1-1/4 C warm water
• 1 Tb Olive Oil

1. Combine yeast with warm water in a large bowl. Gently combine both and let sit for a couple of minutes.
2. Add Olive Oil, salt and mix together.
3. Add the flour and combine all ingredients until a dough is formed {I like to make it by hand, but a mixer works as well}. 
4. Knead dough until it is smooth. Place into a larger bowl, cover with plastic wrap and set aside in a warm spot and let the dough rise. It is done when it has doubled its size.

Filling

• 2 lbs onion; thinly sliced
• 3 garlic cloves minced
• 1 large orange or red pepper thinly sliced
• 3 celery stalks diced
• 1 Tb Olive Oil
• 1/2 C Daiya Mozzarella style "cheese" {or other white vegan cheese}
• 2-3 tsp Dijon mustard
• Salt, pepper, and paprika to taste

1. Heat olive oil in a large pan until hot.
2. Add all vegetables and sautee a medium heat until soft; do not let them brown.  When soft
3. transfer to a bowl and combine with "cheese", Dijon mustard, salt, pepper, and paprika to taste. 
4. Set aside until ready to assemble the pinwheels

Assembly & Finishing

*Preheat oven to 400F - line cookie sheet with parchment paper

1. When dough has doubled - roll it out thinly; it should be about the size of a cookie sheet or larger.
2. Smooth the filling onto the dough
3. Gently roll up the dough - be very careful at this step
4. Gently cut about 3/4" thick slices from the roll and place flat - pinwheel side up - immediately on the prepared cookie sheet. Continue until the entire roll has been cut.
5. Place in preheated oven and bake for about 45 minutes; or until golden

Enjoy! - Serve as an appetizer, or main dish with a side salad, or side.

But now you must take some time and check out all the wonderful dishes the #SundaySupper contributors are bringing to the party.  Take a look....now the only question left for me is Duck or Beaver's because you know,  we do live in Oregon and the rivalry between the Oregon Duck's and the Oregon Beaver's is legendary in this state :)

Warm Ups (Appetizers):

• Bacon and Onion Dip by The Girl In The Little Red Kitchen
• Chicken Fajita Dip and Quesadillas by Chocolate Moosey
• Crab Rangoons by Hezzi-D’s Books and Cooks
• Double Cheese Dill Scones by Vintage Kitchen Notes
• Fried Yucca With Pink Sauce by Basic N Delicious
• Grilled Corn Dip by Kudos Kitchen By Renee
• Grilled Gameday Nachos by Supper for a Steal
• Homemade Potato Chips w/ Blue Cheese Sauce by girlichef
• Liptauer Cheese Spread by Magnolia Days
• Mahogany Baked Chicken Wings by The Dinner-Mom
• Mexican Corn Dip by Growing Up Gabel
• Pizza Dip by Small Wallet, Big Appetite
• Posh Pigs In a Blanket by The Weekend Gourmet
• Pretzel Nuggets by I Run For Wine
• Roasted Garlic & Tomatillo Salsa Verde by Killer Bunnies, Inc
• Savory Baked Pinwheel’s by The Not So Cheesy Kitchen
• Sesame Glazed Cauliflower “Wings” by Cupcakes & Kale Chips
• Stuffed Banana Pepper Bites by Daily Dish Recipes
• Sweet Potato Hummus by Alida’s Kitchen
• Sweet Potato Skins by A Kitchen Hoor’s Adventures
• VJ Catch-erole by My Other City By The Bay

Game Time (Main Dishes and Sides):

• 1,2,3,4,5 Chinese Spareribs by The Urban Mrs
• Bacon Burger Sliders by Peanut Butter and Peppers
• Beef on Weck by Healthy. Delicious.
• Carrot Slaw by The Foodie Army Wife
• Cheerwine BBQ Pulled Pork by Nik Snacks
• Chicken, Bacon, Ranch Quesadillas by Cookin’ Mimi
• Chicken, Brie and Apple Turnovers by Shockingly Delicious
• Easy Grilled Chicken Caesar Sandwiches by Momma’s Meals
• French Onion Chicken Sandwiches by Foxes Love Lemons
• Frito Olé by Home Cooking Memories
• Gomoku Treasure Rice by NinjaBaking.com
• Grilled Fajita Kebabs by CuriousCuisiniere
• Hatch Chile Pimento Cheese Burgers by Juanita’s Cocina
• Italian Tuna and Shells Salad by Cindy’s Recipes and Writings
• Pressed Brick Sandwich by That Skinny Chick Can Bake
• Pulled Lamb Barbecue Sandwiches by The Texan New Yorker
• Slow Cooker Buffalo Chicken Soup by Neighborfood
• Smoky Turkey Burgers by Webicurean
• Snorker and Spicy Slaw Sandwiches by Food Lust People Love
• Tandoori BBQ Chicken by Jane’s Adventures in Dinner
• Tortilla Hot Dogs by La Cocina de Leslie

Overtime (Drinks and Desserts):

• Coconut Funfetti Ice Cream Cake by What Smells So Good?
• Funfetti Sugar Cookies by Pies and Plots
• Individual Elvis Pies by Treats & Trinkets
• Portuguese Sangria by Family Foodie

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.

Jaegerschnitzel {Pork Schnitzel with Mushroom Sauce #Dairyfree}

Now I know a thing or two about Schnitzel; okay well, at least I am claiming to do so.  Yes, I am German and am a fan of a good Schnitzel.  It is actually one of the first meals I will order in a restaurant when we get home.  Ahhh, yes SchniPoSa how I love you :}  Oh, what is SchniPoSa?  Easy SchweineSchnitzel {breaded - pork}, Pommes Frites = French Fries, and Salat = Salad.  Oh yes, and served with a large dish of gravy as well as lemon slices...You know there are many different versions of Schnitzel.  Paniertes Schnitzel, Zigeuenerschnitzel, Jaegerschnitzel...Panierte Schweineschnitzel {Pork Schnitzel} are breaded,  Zigeunerschnitzel -  never breaded - topped with a red sauce consisting of peppers, as well as onions,  Jaegerschnitzel - never breaded -  topped with a thick mushroom sauce.  Of course there is also the ever famous Wiener Schnitzel; to qualify as a Wiener Schnitzel it must be veal and be breaded...

It was Jaegerschnitzel at our house.  You may have noticed that we really like mushrooms a lot...

For the Schnitzel I used pork cutlets and asked the butcher pound them with a meat mallet to no more than 1/4" in thickness. A Schnitzel needs to be thin and never a thick cut of meat - it makes all the difference...

Jaegerschnitzel

• 1 lb. of pork cutlet {4-6 pieces} using a meat mallet thin them to about 1/4" in thickness
• Salt, pepper, paprika to taste
• 1/2 C flour {or less}
• Safflower Oil {for frying of the Schnitzel - I did not measure...}
• 1/2 lb. of Crimini mushrooms {you can use any type I perfer Crimini to White Button} sliced
• 2 Tbs. Sherry
• 1/2 C Wildwood Soy Creamer
• Juice of 1/2 lemon
• Salt and pepper to taste
• 1 green onion diced 

1. Carefully rub salt, pepper, and paprika onto each piece of meat then
2. Dredge each piece of meat in flour
   
   
   
   
   
   
3. Heat oil in pan {I use cast iron} and fry meat in batches until golden {be careful not to crowd the pan} 
   
   
   
4. Set finished meat aside and keep warm.
5. Add sliced mushrooms to the hot pan and sauté until mushrooms soften 
   
6. Add Sherry and reduce for about 3 minutes
7. Add salt, pepper, as well as Soy Creamer. Reduce for another 3 minutes or so.
8. Add juice of 1/2 lemon to finish and adjust salt and peper
9. On a place place one or two Schnitzels, top with the mushroom sauce, and finish with green onions.

Enjoy!  Serve with either Spaetzle, Egg Noodles, French Fries, and a salad!