Blackberry & Sugared Pecan Salad - Seasonal Eating at it's BEST!

Blackberries from our first picking took center stage in a dinner salad that also featured garden lettuce. To offset the tartness of the berries, I added sugared Texas pecans and our favorite Celery Seed Dressing. It's seasonal eating at it's BEST!

Blackberry & Sugared Pecan Salad 
Garden lettuce, washed and torn into bite-sized pieced  - about a handful per salad
Fresh blackberries - as many or few as desired (we opted for many)
Sugared pecans (Add pecans to a dry, stick-free skillet set on medium temp; throw in some granulated sugar and stir until sugar crystalizes and then melts. Transfer immediately to wax paper to avoid sticking.)
Mom's Celery Seed Dressing

1. Arrange lettuce on individual salad plate.
2. Add blackberries and sugared pecans.
3. Drizzle with dressing and serve immediately.

Whole Wheat English Muffin Loaf

English muffin breads —everything you expect in an English muffin except it's a easier to mix up the batter bread, and it's baked in a loaf pan  Those typical nooks and crannies are present and it toasts up perfectly. 
This recipe comes from a vintage recipe from Fleischmann's Yeast fold out that is titled "English Muffin Loaves". Recipes range from traditional to those with added flavorings, different flours additions, nuts, fruits and herbs. A few examples include Orange Flavored English Muffin Loaf, Rye & Mustard English Muffin Loaf and Sour Cream & Chive English Muffin Loaf.

Yesterday I made the Whole Wheat English Muffin Loaf (without the currants) and baked it in a stoneware loaf pan that Barry made using the slab method.

Whole Wheat English Muffin Loaf   Makes 2 loaves or cut recipe in half for just one; freezes well
4 cups unsifted white (all-purpose) flour
1 cups unsifted whole wheat flour
2 (1/4 oz.) pkgs. active dry yeast (each pkg. contains 2 1/4 teaspoons yeast)
1 tablespoon (granulated) sugar
1 teaspoon salt
1/4 teaspoon baking soda
3/4 cup dried currants (optional)
2 cups milk
1/2 cup water
Cornmeal

1. Combine 1 cup white flour, whole wheat flour, undissolved yeast, sugar, salt baking soda and currants if using. 
   
2. Heat milk and water until very warm, 120-130° F.
   
3. Add to dry ingredients and beat well.
4. Stir in remaining white flour to make a stiff batter. 

   

   Dough is a stiff batter.

5. Spoon into two 8 1/2" x 4 1/2" x 2 1/2" loaf pans that have been greased and sprinkle with cornmeal.
6. Sprinkles tops with cornmeal.

   

   Looks "shaggy" and messy at this point.
7. Cover; let rise in a warm place, free from drat, for 45 minutes.
8. Bake (in a preheated) 400° F. oven for 25 minutes (or until internal temperature is at least 190* F.).
9. Remove from pans and cool.

   

   Above - I used a dough scraper to loosen bread from sides of pan before
   turning it over onto a cooling rack. 

   
10. To serve, slice and toast.  
    
    
    
    
    
    

    

    BREAKFAST BONANZA — Added a poached egg to a slice of toasted English Muffin Bread, topped it with cheese sauce and crumbled bacon; served with roasted potatoes slices. 

Recipe without photos . . .

Whole Wheat English Muffin Loaf   Makes 2 loaves or cut recipe in half for just one; freezes well

4 cups unsifted white (all-purpose) flour
1 cups unsifted whole wheat flour
2 (1/4 oz.) pkgs. active dry yeast (each pkg. contains 2 1/4 teaspoons yeast)
1 tablespoon (granulated) sugar
1 teaspoon salt
1/4 teaspoon baking soda
3/4 cup dried currants (optional)
2 cups milk
1/2 cup water
Cornmeal

1. Combine 1 cup white flour, whole wheat flour, undissolved yeast, sugar, salt baking soda and currants if using. 
2. Heat milk and water until very warm, 120-130° F.
3. Add to dry ingredients and beat well.
4. Stir in remaining white flour to make a stiff batter. 
5. Spoon into two 8 1/2" x 4 1/2" x 2 1/2" loaf pans that have been greased and sprinkle with cornmeal.
6. Sprinkles tops with cornmeal.
7. Cover; let rise in a warm place, free from drat, for 45 minutes.
8. Bake (in a preheated) 400° F. oven for 25 minutes (or until internal temperature is at least 190* F.).
9. Remove from pans and cool.
10. To serve, slice and toast.  

Clara's Clan Reunion Fare

Looking back to June, 2016 -- This is a partial run-down of the fare served at the Saturday evening heavy hors d'oeurve party in Kansas City. Many of the recipes were from Clara's Clan Cook Book.
Reunions are held every other year but we are missing 2020 due to COVID-19 so it seems appropriate to reminisce as we snack on some of these treats! 

Beer Cheese 

BBQ Meatballs

Cheese Cornelias

Faye's Salmon Pate'

Fern's Veggie Dip

Kansas Caviar, aka Lorraine's Black Olive Dip

Pickled Beets

Pickled Okra

Sunflower Seed Cookies 

And, here are photos from reunions past . . . 

And, here's a poem that a cousin wrote about her Clara's children:

First came Boris to start off the clan.
Then came Kyril a right dapper young man.
Next came Fern and Faydie for some fun.
On comes Clem another little son.
Watch for June a sweet young lady.
Last is Bert Nana's spoiled baby.
Here you are just look around the room.
Nana started a real population boom.
This isn't all you can bet.
We're not done no not yet.
Years have gone and time has passed.
But this great clan is going to last.
We miss you Nana and the others up above.
But we know you're here sharing your love.

Faye's Salmon Pate'

This is about the time we should be in Michigan for Clara's Clan reunion, an event that normally occurs every other year. Due to COVID-19 THE 2020 reunion has been moved to 2021. 
There's always food and fun at our reunions. Aunt Faye's granddaughter, Micki Kim, made her signature Salmon Pate' for the 2016 Clara's Clan reunion that included an appetizer buffet. Faye's favorite dip is always a family hit!

Faye's Salmon Pate'
1 (8 oz.) pkg. cream cheese, softened
1 (16 oz.) can Red Sockeye Salmon
1 teaspoon lemon juice
About 1 tablespoon cocktail sauce
1/4 teaspoon liquid smoke
1/2 cup chopped nuts
3 tablespoons chopped parsley (fresh or dried)
Sliced green olives

1. Drain and flake salmon. Remove skin and bones.
2. Combine all ingredients except nuts and parsley
3. Place mixture on wax paper and roll into a ball; chill well.
4. When chilled, remove waxed paper and roll in mixture of nuts and parsley. 
5. Decorated with several sliced olives.
6. Serve with crackers.
   
    2016 — Above: Clara's Clan ready to KC Royals game. Below: Plate painting activity in KC.
   

   

   
    2018 — Above: Clara's Clan gathering in Colorado. Below: Photo Op Family Fun!
   
   
   
   
   
   

Ramen Noodle Bowls

Another pantry and fridge fix that turned out to be a quick and easy evening meal . . . a light supper that hit the spot. Very versatile and there are so many ways to change this . . . add edamame or other protein sources, sugar snap peas, julienned zucchini . . .

Ramen Noodle Bowls     2 servings

Salad

1 (3 oz.) pkg. Ramen noodles, chicken flavored

Slaw mix (a combination of thinly sliced cabbage w/ grated carrots

Frozen peas, thawed

Slices of Smoked turkey

Roasted peanuts

Cilantro leaves

1. Cook Ramen noodles according to package directions using about half of the flavor packet added to the boiling water.
2. Drain noodles and arrange in two salad bowls.
3. Add peas, smoked turkey and roasted peanuts – using amounts tailored to each diner.
4. Garnish with cilantro leaves.
5. Drizzle with Asian dressing. 

Asian Dressing

1 tablespoon sesame oil

1 clove garlic, minced

3 tablespoons light soy sauce

1 tablespoon rice vinegar

2 teaspoons Sriracha hot sauce, optional

Combine all ingredients in a jar. Add lid and shake.

Here's another ramen noddle bowl variation we did with salmon, roasted butternut squash, fresh spinach and peas as toppers . . .

Sausage Kolaches

Our Saturday routine in New Braunfels, TX includes a stop at Naegelin’s Bakery on our way to the old town Farmer’s Market. Open since 1868, Naegelin’s is the oldest bakery in Texas and offers German, everyday and special occasion pastries of all kinds. Our favorite breakfast treat is definitely Sausage Kolaches with cups of Texas Pecan Coffee. Consequently, I am on a quest to create those sausage rolls, a Kansas variation of our Texas staple! 

A recipe for Chinese Hot Dogs caught by eye on a Facebook Red Star Bakers group, so I gave it a try. The bread is delicious. I’ll continue to experiment with different kinds of sausage and perhaps even use some whole wheat flour in the dough.
Concerning the name of these sausage rolls — a friend from Czechoslovakia and I have been having a conversation. She does not understand why these are referred to as kolaches. Actually, I was surprised by the name too. The case where they are located in the bakery is near the fruit-filled buns, the traditional kolaches and these do not resemble them in any way! So I did an internet search and found lots of recipes for sausage kolaches that looked similar to mine and those at the bakery.  This is also what I found—The sausage kolache, more accurately called klobasniky, is a staple for hearty, on- the-go breakfasts throughout Central Texas. 

Sausage Kolaches   Makes 12 

2/3 cup heavy cream (160 ml, at room temperature)

1 cup whole milk (plus 1 tablespoon, at room temperature; total 250 ml)

1 large egg (at room temperature)

1/3 cup granulated sugar (75g)

1/2 cup cake flour (70g) (helps create a soft dough)

3 1/2 cups bread flour (500g)

1 tablespoon active dry yeast (11g)

1 1/2 teaspoons salt (7g)

1 tablespoon vegetable oil

12 precooked sausages (brats)

Egg wash: whisk together 1 egg with 1 teaspoon water

Simple syrup: 2 teaspoons (8g) of sugar dissolved in 2 teaspoons hot water

Toppings, optional (sesame seeds, paprike, etc.)

1. In the bowl of a mixer, add the heavy cream, milk, egg, sugar, cake flour, bread flour, yeast, and salt (add it in that order). 
   
2. Using the dough hook attachment, turn on the mixer to “stir.” Let it go for 15 minutes, occasionally stopping the mixer to push the dough together. (If dough is sticky, a LITTLE more bread flour could be added but in small amounts; better to be a little sticky than to add too much flour.)
   
3. After 15 minutes, the dough is ready for proofing. Cover the bowl with a damp towel and place in a warm spot for 1 hour. The dough will grow to 1.5X its original size.
   
   
   
   
4. In the meantime, heat a tablespoon of oil in a skillet over medium heat. Add the sausages, and allow them to crisp slightly and get some color on them. Set aside on a plate to cool.
   
   
   
   
5. After the hour of proofing, put the dough back in the mixer and stir for another 5 minutes to get rid of air bubbles. 
6. Dump the dough on a lightly floured surface and cut into 12 equal pieces.
   
7. Preheat the oven to 350° F. 
8. Take each piece of dough and roll it into a 10-12 inch rope, keeping the middle thicker than the ends. 
   
9. Roll the rope around a hot dog, tucking in the ends. 
   
10. Place on a parchment-lined baking sheet (keep the buns 2-3 inches apart). Repeat until all the buns are assembled.
    
11. Cover the baking sheet with a kitchen towel and allow the buns to rise in a warm place for another hour. The buns should close to double in size. 
12. Brush with egg wash and sprinkle with sesame seeds or other toppings as desired. (I used sesame seeds on half and a sprinkling of paprika on others.)
    
13. Bake the buns for 14 minutes, rotating the pans halfway through baking.
14. Remove from the oven and immediately brush the buns with sugar water to create a surface shine. 
    

Recipe without photos . . .

Sausage Kolaches   Makes 12 

2/3 cup heavy cream (160 ml, at room temperature)

1 cup whole milk (plus 1 tablespoon, at room temperature; total 250 ml)

1 large egg (at room temperature)

1/3 cup granulated sugar (75g)

1/2 cup cake flour (70g) (helps create a soft dough)

3 1/2 cups bread flour (500g)

1 tablespoon active dry yeast (11g)

1 1/2 teaspoons salt (7g)

1 tablespoon vegetable oil

12 precooked sausages (brats)

Egg wash: whisk together 1 egg with 1 teaspoon water

Simple syrup: 2 teaspoons (8g) of sugar dissolved in 2 teaspoons hot water

Toppings, optional (sesame seeds, paprike, etc.)

1. In the bowl of a mixer, add the heavy cream, milk, egg, sugar, cake flour, bread flour, yeast, and salt (add it in that order). 
2. Using the dough hook attachment, turn on the mixer to “stir.” Let it go for 15 minutes, occasionally stopping the mixer to push the dough together. (If dough is sticky, a LITTLE more bread flour could be added but in small amounts; better to be a little sticky than to add too much flour.)
3. After 15 minutes, the dough is ready for proofing. Cover the bowl with a damp towel and place in a warm spot for 1 hour. The dough will grow to 1.5X its original size.
4. In the meantime, heat a tablespoon of oil in a skillet over medium heat. Add the sausages, and allow them to crisp slightly and get some color on them. Set aside on a plate to cool.
5. After the hour of proofing, put the dough back in the mixer and stir for another 5 minutes to get rid of air bubbles. 
6. Dump the dough on a lightly floured surface and cut into 12 equal pieces.
7. Preheat the oven to 350° F. 
8. Take each piece of dough and roll it into a 10-12 inch rope, keeping the middle thicker than the ends. 
9. Roll the rope around a hot dog, tucking in the ends. 
10. Place on a parchment-lined baking sheet (keep the buns 2-3 inches apart). Repeat until all the buns are assembled.
11. Cover the baking sheet with a kitchen towel and allow the buns to rise in a warm place for another hour. The buns should close to double in size. 
12. Brush with egg wash and sprinkle with sesame seeds or other toppings as desired. (I used sesame seeds on half and a sprinkling of paprika on others.)
13. Bake the buns for 14 minutes, rotating the pans halfway through baking.
14. Remove from the oven and immediately brush the buns with sugar water to create a surface shine. 

Refreshing Watermelon & Toasted Pecan Salad

Inspired by a recipe on Food Network’s The Kitchen, I combined ingredients we had on hand to create a refreshing  summer salad. The peppery taste of arugula is an interesting addition to the salad.

Watermelon & Toasted Pecan Salad

Garden greens including baby spinach, arugula and summer lettuce, washed, spun dry & chilled

(Seedless) Watermelon chunks, chilled

Toasted pecans (toasted for about 4-5 min. @ 350°)

Mom’s Celery Seed Dressing

Kosher salt and freshly ground pepper to taste 

1. Add greens to a salad plate.
2. Add a generous amount of watermelon chunks.
3. Liberally sprinkle with toasted pecan.
4. Drizzle with Mom's Celery Seed Dressing and add salt and pepper to taste.

Susan’s Squash Salad

This delicious salad was on Susan Dyess’ abundant Texas-style buffet last February. Packed with flavor, color and summer-time nutrition, it is a recipe I’ll make frequently this summer!

I prepped a smaller batch of veggies, added just part of the dressing and will then repeat later in the week – a fresh salad each time.

Susan’s Squash Salad

Dressing:

3/4 cup granulated sugar

1/2 cup cider vinegar

1/4 cup olive oil

2 tablespoons Ranch dressing mix

1/4 to 1/2 teaspoon black pepper

1/2 teaspoon salt

Salad:

2 medium yellow squash (I quartered the squash and cucumber & 

sliced out some of the seeds before

thinly slicing on the mandolin)

2 medium zucchini

1 medium cucumber

1 cup red onion, diced 

1/2 cup red &/or green peppers, diced

1. Dressing: Place ingredient in jar. Close lid and shake. Store on counter; if place in fridge, allow to come to room temperature as olive oil solidifies when refrigerated.
2. Salad Assembly: Shake salad dressing again and pour (as much or as little as preferred) over salad ingredients; chill until ready to serve. (I added dressing about a hour or two before serving.)

   

   Above: Susan putting the final touches on her buffet of delicious dishes.
   Below: Hungry diners ready to fill their plates!

   

Fresh Green Beans with Bacon & Onions

I grew up eating fresh garden green beans cooked with bacon and onions. Mom cooked the bacon (or added bits of ham) and onions, added the green beans, water and seasonings, put the lid on and cooked them until they were tender . . . verging on limp, their color was changed to a dull green but they were full of flavor and we thought it was the only way to cook them.

Since then I’ve roasted, steamed, even microwaved them. But this is my new favorite way to cook fresh green beans — it begins with an initial cook and shock (in cold water) and ends with finishing them off in a skillet. This method yields green beans . . .

*that retain their bright color

*are tender but with just a touch of crispness (just the way we like them)

*that can partially be prepared ahead & finished at the last minute (steps #1 & 2) 

TASTE OF SUMMER — Fresh Green Beans with smoked ribs, Susan's Veggie Salad & Potato Salad.

Fresh Green Beans with Bacon & Onions     6 to 8 servings

2 1/2 pounds green beans, trimmed

1/2 pound bacon, roughly chopped

1 medium yellow onion, finely chopped

2 cloves garlic, minced

Salt and pepper

1. Toss the green beans into a large pot of boiling salted water and cook until bright green in color and crisp-tender, about 5 minutes; do not cover. 
   
2. Drain the beans and shock in a large bowl of ice water to stop the cooking. Drain the beans again and pat dry.
   
3. Cook the bacon in a large, heavy pan until crisp, about 5 minutes. Remove the bacon to a paper towel-lined plate to drain. 
   
4. Spoon off the excess bacon grease, leaving 2 tablespoons in the pan (if bacon is lean, add 2 tablespoons olive or other vegetable oil). Add the onion to the pan and sauté until soft and very tender, 4 to 5 minutes. Add garlic and sauté until just fragrant, about 1 more minute. 
5. Add the reserved green beans and cook until heated through, 5 to 6 minutes more; add lid and a few tablespoons of water as beans heat.  Return the bacon to the pan. Season with salt and pepper.
   

Recipe without photos . . .

Fresh Green Beans with Bacon & Onions     6 to 8 servings

2 1/2 pounds green beans, trimmed

1/2 pound bacon, roughly chopped

1 medium yellow onion, finely chopped

2 cloves garlic, minced

Salt and pepper

1. Toss the green beans into a large pot of boiling salted water and cook until bright green in color and crisp-tender, about 5 minutes; do not cover. 
2. Drain the beans and shock in a large bowl of ice water to stop the cooking. Drain the beans again and pat dry.
3. Cook the bacon in a large, heavy pan until crisp, about 5 minutes. Remove the bacon to a paper towel-lined plate to drain. 
4. Spoon off the excess bacon grease, leaving 2 tablespoons in the pan (if bacon is lean, add 2 tablespoons olive or other vegetable oil). Add the onion to the pan and sauté until soft and very tender, 4 to 5 minutes. Add garlic and sauté until just fragrant, about 1 more minute. 
5. Add the reserved green beans and t cook until heated through, 5 to 6 minutes more. Return the bacon to the pan. Season with salt and pepper.