Sasha's Kitchen: Blueberry Peach Pie

Another pie. Is that all I do in the summer, make pies? Well maybe. There's nothing better than a delicious fruit pie in the summer, made with fresh farmers' market fruits from the Brooklyn Greenmarket.  I swear, I've been making other things too - its not like we have pie for dinner every night, you know. And I promise I will be posting some of those soon as well. Peaches and blueberries are in high season. I didn't have enough peaches to make a peach pie, but I had some pretty amazing blueberries from the farmers' market so I threw them together. The result was pretty spectacular, and one of my best pies to date. 
To make this pie, I used the exact same crust for apple pie, with my own peach and blueberry filling.

Sasha's Peach Blueberry Pie
2 1/4 cups flour
big pinch of Kosher salt
pinch of sugar
2 sticks of cold butter
1/4 cup of ice water, plus a but more if needed (this time I used about 2 T additional ice water)

21/2 cups of fresh peaches, peeled and sliced
2 1/2 cups of fresh blueberries, squished with your hands
1/2 cup of sugar

1 T lemon juice
1/2 tsp cinnamon
4 T cornstarch
2 egg yolks

To make the pie crust, follow the detailed instructions that I gave in writing about apple pie.  Basically, combine the salt, sugar and flour in a bowl. Cut up the butter into small chunks and gently incorporate with your hands into the flour. Splash the ice water into the mixture, and mold until it *just* forms  a ball of dough, adding more water as needed so it just sticks together (be sure to add the water slowly so not to overdo it). The key to a good pie crust is not to overwork the dough, so it is best to do this by hand. There will still be clumps of butter in the dough - don't worry about that, as it will make the crust more rustic and also crisper. Divide the dough and bring into two balls. Plastic wrap and refrigerate for exactly twenty minutes to allow the dough to firm a bit.

Roll out one of the balls on a well floured surface, rotating after each roll or two so it does not stick to your surface. Roll to 1/4 of an inch thick and place in the pie dish, before trimming the edges with a pastry scissor. Using a pyrex pie dish is best.

Combine the ingredients for the fruit mixture. You should peel the peaches before slicing, and squish the blueberries a bit with your hands. Add most of this to the pie - about four and a half cups total. 

Roll out the second ball of dough the same way and cut to form a lattice. I glazed the top of the pie using two egg yolks and sprinkled some granulated sugar on top. Bake the pie at 425 covered with foil for 30 minutes. Then, reduce the heat to 350 and remove the foil baking for another 30-45 minutes (my oven required about 35). The pie is done when it is tender when poked with a knife.

Sasha's Kitchen: Blueberry Peach Pie

From Amasea's Kitchen in Sun Valley: Cheap but delicious tilapia

Yeah. I got laid off on June 13.

Not much to say about that, except I understand industry-wise why it happened, it totally sucked, and there might be a nice silver lining in that I was planning to get a freelancing career started anyway so this could be the kick in the pants I need to do it sooner rather than later.

Another possible silver lining? I've been thinking about learning how to bake bread for several years now, and even got an excellent cookbook/explanatory book about it a few years ago for Christmas that I haven't used as much as I'd hoped. So with time on my hands, a good instruction manual, a lot of fear and a vanishingly small amount of pastry self-confidence, I may move forward with this project soon. Never fear, I'll keep you posted if I do.

Today, though, I cooked what may be the cheapest fully realized dinner of my life (assuming meals of ramen and reheated chicken wings aren't a fully realized dinner, that is).
It started when I went to Atkinsons' in Bellevue, which has quite the section devoted to those whose appetites are of the Hispanic persuasion. Whole (cleaned, scaled) tilapia were on sale. I bought two...for $2.42. Yep, you read that right; I could have bought four and still spent less than a Subway sandwich. How could I resist that, especially after having seen some excellent depictions of the cooking of whole fish on Top Chef and other such shows?

I pulled one out of the freezer two days ago, and have been researching recipes ever since -- although I have a small amount of whole-fish experience that primarily consists of catching, gutting and grilling little lake trout, these tilapia were slightly frightening. They did have clear eyeballs though, which I've heard is a good indication that the fish is fresh (or freshly frozen). And it didn't smell "fishy" even two days after defrosting (though I did cut the fish open farther than the way it came to me, because the open space wasn't big enough to hold much of the filling I had chosen for this first experiment -- I recommend a sharp fillet knife for this).

So this is the recipe I decided to start with. Because if I'm ever in a kitchen without butter, garlic and onions, shoot me. And I'm growing flatleaf parsley out back (it survived the frost that killed my tomatoes and peppers). I made a few substitutions, like the "tuscan-style" herbed butter+olive oil mixture I bought accidentally a few weeks ago, and oh, twice or three times the garlic. I was suspicious the garlic would be too much when I smelled it cooking, but actually the raw Vidalia onions I used were more prominent in the final product's flavor profile than the garlic. And can you really ever have too much garlic?
I will say that, for aesthetics, the broiling is pretty important. Though the fish was fully cooked when it came out of the 400-degree oven, it still looked like it did when it went in -- broiling gave it the lovely browned bubbliness you expect from some properly cooked fish.

As a side, I cooked some jasmine rice in our rice cooker, and some black rice on the stove, with a bit of S&P and butter. Topped the cooked fish with a little fresh chopped cilantro and a final light sprinkling of salt, and...

...it was *really* good. I like tilapia's ability to take on the flavor of whatever you cook it with -- and I'm already plotting what I'll do with the other fish waiting in the freezer -- but seriously? Onion, garlic, butter, lemon and parsley on fish? How could that NOT be good? You do have to watch out for the bones, including both ribs and backbone, but they're pretty big so unless you eat super-fast or unregarding for unsavory bits they shouldn't be a problem.

I think there are more $1.21 whole tilapia in my future.

From Amasea's Kitchen in Sun Valley: Cheap but delicious tilapia

Sasha's Kitchen: Summer Nectarine Salad

I love peaches, apricots and nectarines in the summer - especially ones from a farmers' market that are fresh, juicy and delicious. Nothing captures the flavors of summer better. I've now made this simple nectarine salad a couple of times, and it's an easy, satisfying and rewarding combination of flavors. I love Boston lettuce - it goes so nicely with almost any salad, and has such a lovely buttery flavor.

Sasha's Summer Nectarine Salad
head of Boston butter lettuce
3 nectarines, sliced
bocconcini mozzarella
hazelnuts
balsamic vinaigrette (oil, balsamic vinegar and a tablespoon of lemon juice)

Assemble the salad ingredients. If you wish, you can saute the nectarines before using them, but they taste better fresh and juicy in my opinion.

Sorry such a short post, but stay tuned for some new and delicious updates from my kitchen. This is just a simple recipe for a monday night.

Sasha's Kitchen: Summer Nectarine Salad

Sasha's Kitchen: Mini Dark Chocolate Lava Cakes

This was my first attempt at making a molten chocolate lava cake. The recipe came from the cookbook Rose's Heavenly Cakes, the bible on cake baking. The result was delicious but the lava didn't flow quite as much as I had hoped. The recipe calls for a souffle cake, with a molten dark chocolate ganache center. I think the key to getting the chocolate in the center to flow is using 60-62% cacao dark chocolate for the center. However, I had some fabulous 72% dark chocolate from my visit to the Mast Brothers' chocolate factory in Williamsburg, so I went with that. The result was delicious, but I'd like it to flow a bit more next time.


Rose's Molten Chocolate Souffle and Lava Cakes
Ganache Center
2 oz dark chocolate (60-62% cacao)
1/4 cup plus 2T (3oz) heavy cream

Batter
1.5 oz dark chocolate (60-62%)
1/4 cup plus 1/2 T unsweetened cocoa powder
3T unsalted butter
3 large eggs, separated, plus one large egg white
3 T creme fraiche or heavy cream
1/2 tsp cream of tartar
3 1/2 T granulated sugar

First, make the ganache centers. Melt the chocolate using a double boiler, stirring frequently with a silicon spatula. Do this over simmering water and do not let the bottom of the container with the chocolate actually touch the water.

Heat the cream until warm and gradually stir the chocolate into the cream. Line an egg create with plastic wrap and press into the cavities of the egg create. Pour a spoonful of the ganache into nine cavities. Cover with a second piece of plastic wrap and refrigerate for several hours until firm enough to mold into balls. Refrigerate balls until ready to bake the cakes.

Preheat the oven to 400 degrees before preparing the cake batter. Using a double boiler, melt the chocolate, cocoa and butter for the batter. Whisk together the yolks and creme fraiche. Lightly whisk 1/2 cup of the egg whites for easier pouring. Measure out 2 T of the egg whites an stir these into the chocolate mixture.

Beat the remaining egg whites in your mixer using a whisk attachment until foamy on medium speed. Add the cream of tartar and raise the speed to high. Continue beating until soft peaks form and gradually beat in the sugar, continuing beating until stiff peaks form. Using a wire whisk, stir in the chocolate mixture into the egg whites and fold in the remainder.

Using nine 3 oz silicon molds or 4 7 oz silicon cupcake containers, fill each three quarters fill with the chocolate souffle batter. Gently place the cold ganache balls in the center of each, but avoid pushing them down.  Bake the cakes for 10 minutes in the 3 oz containers or 14 minutes in the 4 oz containers.

Cool the cakes for 20-30 minutes until they have pulled away slightly from the edges. Carefully invert and gently un-mold each. When ready to serve, reheat each cake for 10-15 seconds on high power in the microwave.

Sasha's Kitchen: Mini Dark Chocolate Lava Cakes

Sasha's Kitchen: Strawberry Balsamic Pie

I was inspired to make a strawberry balsamic pie after tasting the delicious one at Four and Twenty Blackbirds, New York's best spot for delicious pies. I couldn't find their recipe, but I think I created a pretty good one myself, and am happy to share the recipe here. I love fresh, local strawberries this time of year, and this is certainly a good use for them.  You really don't need a lot of sugar for this one due to the natural sweetness of the fruit, but a half a cup seems to do the trick.

Sasha's Strawberry Balsamic Pie
Pie Crust (works for any fruit pie)
2 1/4 cups flour
hefty pinch of granulated kosher salt
pinch of sugar
1 cup (two sticks) of cold butter
1/4 cup ice water (can adjust slightly as needed - I added another 2T)

Strawberry balsamic filling
4 1/2 cups strawberries, hulled and sliced
1/2 cup granulated sugar
4 T cornstarch
2 T balsamic vinegar
1 tsp lemon juice

To make the crust, you can follow my instructions here for my apple pie or here for my strawberry rhubarb pie, because they are identical. Once you prepare the crust bottom, mix the ingredients for the filling, and fill the pie. Prepare a lattice top using the second ball of dough and glaze with an egg yolk. Bake at 425 for thirty minutes. Then reduce to 350 for 35-40 minutes. 

Sasha's Kitchen: Strawberry Balsamic Pie

Sasha's Kitchen: Summer Vegetable Risotto

I can't exactly take all the credit for this dish. I had planned on making a summer vegetable risotto, after the spring vegetable risotto I made a while back was so good. I bought some great locally grown vegetables for the summer dish, but asked my mom and my husband to execute the actual recipe, since Brad is a skilled risotto maker and my mom was visiting. The end result was absolutely spectacular, and luckily we have great notes on each person's contributions to this dish. The vegetables were prepared perfectly, a lovely al dente, and this might just be the best risotto yet at our house - a true feast!

Garden Fresh Summer Vegetable Risotto

2 cups arborio risotto rice

6 cups low sodium chicken stock

4 carrots, chopped

2 ears of corn, shucked

1 cup of fresh english peas

5 scallions, thinly diced

2 yellow zucchini, thinly sliced

zest of two lemons

1 cup of white wine

1/2 cup grated parmesan cheese

1 onion, diced

1 heaping tablespoon of diced garlic
1 1/2 tsp fresh thyme

Saute the garlic and onions in about three tablespoons of olive oil. Cook for several minutes until the onions are translucent. Then add the arborio rice in three tablespoons of olive oil. Then add the wine and cook over medium heat until half of the white wine is gone and dissipated. Add one cup of chicken stock and allow to reduce before adding the next cup of chicken stock. Keep adding and reducing the chicken stock, one cup at a time until fully reduced and the risotto is fully cooked. In total you will add about six cups of chicken stock. 

The carrots were sliced and steamed in a steamer until almost tender. The peas were separately then steamed in the steamer, also until almost tender. Then, briefly saute the corn kernels in a scant tablespoon of olive oil. Saute the zucchini lightly, separately, in a tablespoon of olive oil. 

Add the vegetables to the risotto. Then mix in the thinly sliced scallions, thyme and lemon zest and a half of cup of grated parmesan cheese, and serve hot.

Sasha's Kitchen: Summer Vegetable Risotto

Sasha's Kitchen: Asian-Style Scallion Cilantro Pancakes

My mom recently sent me a wonderful new cookbook, but a women whose gardening books she had read, Sarah Raven, called Fresh From the Garden. The book focuses on fresh uses of seasonal, garden fresh ingredients and their uses in delicious seasonal recipes. So far, I have read the recipes for spring and winter and there's so many I want to try. The scallion/cilantro pancakes and rhubarb cardamom chutney were both delicious, and my husband and mom (cooking together for me) also tried a summer vegetable risotto that was a loose variation on the recipe in her book. Each of these three recipes were spectacular. This might just be my favorite new cookbook that I have tried in a long time! Don't skip out on Sarah's dipping sauce either - its the perfect match as I love sesame oil!

Scallion Cilantro Pancakes (from Sarah Raven)
makes 12 five inch pancakes or six eight inch pancakes - I doubled the recipe below for more because they were so good!

1/2 cup unbleached flour
1/4 cup rice flour
1/2 tsp kosher salt
1 large egg
1 large egg yolk
1 small red chile, thinly sliced (i used 1/2 tsp of red pepper flakes instead)
pinch of ground black pepper
4 drops of sesame oil
canola oil for frying
5-6 scallions diced (green parts only)
small bunch of cilantro, freshly chopped

Dipping sauce
3 T soy sauce
2 T rice vinegar
1 tsp sesame oil
1 tsp sesame seeds
1 T freshly chopped fresh cilantro

Put the flours, salt, egg and egg yolk and 1/4 cup of water, red pepper flakes, and sesame oil in a bowl and whisk together.  Allow to stand for thirty minutes at room temperature. Chop the scallions and cilantro and set aside.

combine the soy sauce, vinegar and sesame oil for the sauce and stir in the sesame seeds. Also add the reserved white parts of the scallions left over from the pancake recipe.

Heat a teaspoon of canola oil in an eight inch nonstick pan over moderately high heat until hot but not smoking. Spoon in 1/2 T of the batter, tilting the pan to spread it over the bottom. Scatter the scallions and cilantro over the top, gently pressing them with a spatula. Fry until the underside is pale golden, about two minutes. Turn over and cook another minute or so. Transfer to a piece of parchment paper while you prepare the other pancakes. Serve right away with dipping sauce.

Sasha's Kitchen: Asian-Style Scallion Cilantro Pancakes

Sasha's Kitchen: Strawberry-Blueberry Popsicles

Popsicles are the perfect summer treat. I had never made my own before, but really why not? It's easy enough to do if you have the right molds, and nothing could be a more refreshing summer treat than making your own with fresh local fruits and berries. I came across some basic recipes in Bon Appetit  and decided to give it a try using some popsicle molds that I bought at the Brooklyn Kitchen in Williamsburg. The molds are from a company called Tovolo than makes great freezer pop and ice cream sandwich molds. The key to making good popsicles from fresh fruit is balancing the fruit with a bit of citrus. I can't wait to use the molds again to make these banana pudding and chocolate sea salt pops next time!

Strawberry-Blueberry Popsicles (from Bon Appetit)
strawberry portion
1 lb fresh strawberries, hulled and halved
1/4 cup sugar
1 tsp fresh lemon juice

blueberry portion
12 oz fresh blueberries
1/3 cup sugar
1 tsp fresh lime juice

Puree the strawberries, sugar and lemon juice in a food processor with 1/4 cup of water until smooth. Strain using a wire mesh strainer, pressing on solids to extract the puree. Set aside. Puree the blueberries, sugar and lime juice with 3 T of water in a food processor, and once again, strain.

Pour some of the strawberry puree into the popsicle molds and freeze until just firm, about 30 minutes. Then, pour some of the blueberry puree on top and freeze for 30 minutes, alternating layers as you choose to. I just made bi-color strawberry-blueberry ice pops. One done, add caps and freeze until firm. To eat, dip bottoms of molds in hot water for 20-30 seconds to loosen the pops.

Sasha's Kitchen: Strawberry-Blueberry Popsicles

Sasha's Kitchen: Homemade Ravioli with Ramps in Sage Butter Sauce

Ramps (also know as wild leeks) are one of my favorite vegetables of the spring. They're gone now, sadly, as the season has passed, but before they were, I tried them out in some delicious ravioli. I learned how to make ravioli and pasta at a wonderful pasta making class that I took at the Brooklyn Kitchen in Williamsburg, which is a wonderful place to take cooking classes. After the class, I bought a pasta machine and a ravioli press, very reasonably, both of which are needed to make ravioli. This was the first recipe I tried, which was a winner. The recipe made plenty, so I froze half of the raviolis rather than cooking them all.

Sasha's Homemade Ravioli with Ramps in Sage Butter Sauce 
pasta dough (see below)
2 15oz containers of ricotta cheese
1/2 cup grated pecorino cheese
1/2 to 1 tsp red pepper flakes
bunch of ramps, diced
4 T butter
4 T olive oil
7-8 sage leaves

Pasta Dough (recipe from the Brooklyn Kitchen class i took)
4 cups flour
4 large eggs
4 T extra virgin olive oil
4 tsp Kosher salt

To prepare the dough, beat the eggs, extra virgin olive oil and salt in your mixer until smooth. Then add all of the flour, and beat until it forms a dough. You may need to add some additional water (I added about 3 T) to bring it all together. Take the dough out of the stand mixer once it is coming together, and form int four balls. Wrap in plastic wrap and refrigerate for about 45 minutes.

Meanwhile, make the filling with the two cheeses, red pepper flakes and ramps.

Then roll the first ball of dough in your pasta machine, starting at the widest setting, following the manufacturers instructions.  Flour the machine before using it and roll several times at the first setting to form a nice, even sheet. Then roll two times at each setting, getting progressively thinner. I stopped after setting number 7. Cut the sheets into sheets the length of the ravioli press and press one into the ravioli press, using the top to mold it into form. Fill each with a teaspoon of the filling. Lay a second pasta sheet neatly on top and roll over both as hard as possible with a rolling pin to press the ravioli and cut it into shape. Remove the ravioli carefully from the press and separate. The  dry for about 20-30 minutes on a drying rack before cooking. Continue with the rest of the dough - the recipe makes about four dozen ravioli. It's like magic, isn't it? To cook, place in salted water brought to a boil and cook for about five minutes.

Serve in a butter/sage sauce. I browned the butter in the pan, then added the sage and olive oil and cooked for a few minutes, before mixing in the cooked ravioli. Serve with a bit of grated cheese.

Sasha's Kitchen: Homemade Ravioli with Ramps in Sage Butter Sauce

Sasha's Kitchen: Hot Lips Cinnamon Cupcakes

I am so behind in posting stuff. I swear I have been cooking and baking, but there's so much stuff in my back-log of things to post - raspberry frozen souffles, dark chocolate lava cakes, scallion pancakes, and my fabulous homemade ravioli with ramps. I'll catch up, but how about sharing some cupcakes first.

The inspiration for these cupcakes was to create a cinnamon cupcake with a delicious honey-cinnamon frosting. I decided to give them a sexy "hot lips" theme that seemed to go with cinnamon well, so I piped red lips on each cupcakes using a fine tip on my frosting bag. They are intended to be finished by placing a perimeter of red hots around the border of each cupcake. But, alas, I forgot to pick them up. But, use your imagination, or add them if you make this recipe at home. Pucker up and enjoy!

Sasha's "Pucker-Up" Cinnamon Cupcakes
1 1/2 cups all purpose flour
1 tsp baking powder
2 tsp cinnamon
1 cup granulated sugar
1 stick unsalted butter
3 eggs
3/4 cup milk
1/2 tsp vanilla extract

Sasha's Honey-Cinnamon Frosting
1 stick of unsalted butter
4 oz cream cheese
3 cups confectioner's sugar
2 T freshly made, organic honey
1 tsp cinnamon
drop of gel food coloring

To prepare the cupcakes, mix the dry ingredients in a bowl and set aside. Beat the butter for about three minutes with the granulated sugar in the basin of your stand mixer. Beat in the three eggs. Alternate adding and mixing in the dry ingredients and the milk on medium speed and combine until smooth. Fill lined silicon cupcake molds 3/4 of the way to the top. Bake in an oven preheated to 350 for 25 to 30 minutes until a toothpick comes out clean. Allow to cool completely before frosting.

To make the frosting, beat the confectioners's sugar, honey, butter and cream cheese in a stand mixer on high speed for several minutes until smooth. Beat in the cinnamon. Add a drop of gel food coloring if you want any color different from the color the cinnamon gives which is very natural. I used an Ivory gel based food color, which is actually very similar.

Pipe on the frosting using a wide tip, fluted frosting bag. Using a very small tip, pipe the lips to have nice puckered shapes.

Sasha's Kitchen: Hot Lips Cinnamon Cupcakes

Sasha's Kitchen: Beef Sauerbraten with Sweet and Sour Cabbage and Pretzel Dumplings

I've been meaning to post this recipe I made with my mom when she was visiting for awhile now, but it's just so complex, that it's quite a lengthy write up. The meal was really, really good - absolutely fantastic though. This is not a tuesday night dinner. This is a weekend meal, that you need to prepare in advance for and should probably cook for company and not "just for fun." But it truly was fantastic. The recipe is one of the signature dishes at Prime Meats, a fabulous farm to table restaurant right here in Brooklyn, and I came across the recipe in the New Brooklyn Cookbook.


Prime Meats' Beef Sauerbraten with Red Cabbage and Pretzel Dumplings
Beef
2 lb beef brisket (I used a three pound cut)
2 cups dry red wine
1 cup red wine vinegar
4 juniper berries
2 tsp white peppercorns
1 celery stalk, sliced
2 carrots, diced
1 leek, sliced
2 cloves of garlic, halved
3 yellow onions, 1 diced and three cut into 1/4 inch slices
1/4 cup canola oil
salt and pepper to taste
2 granny smith apples, peeled and diced
1 cup raisons
1 bay leaf
1 tsp fresh thyme
3/4 cup low sodium beef or chicken stock

Pretzel Dumplings
1 cup while milk
six day of soft pretzels (I cheated and used store bought ones rather than making my own)
salt and pepper
3-4 T buter
1 medium spanish onion, diced
1/4 cup chopped flat leaf parsley
1 large egg, beaten

Sweet and Sour Cabbage
4 T unsalted butter
1/2 cup diced red onion
1 medium white onion, diced
2 granny smith apples, peeled and diced
1 large red cabbage (three pounds) cored and sliced thin
2/3 cup dried cherries (I used frozen cherries, instead)
1 1/2 cups dry red wine
2 cloves garlic
1/3 cup brown sugar
1 bay leaf
1/8 cup apple cider vinegar
juice of 1/2 of a lemon

Whew! It just took forever and that's just the stuff you need to buy to make this monster of a meal! First, place the beef in a large bowl and combine the wine, vinegar, juniper berries, peppercorns, celery, carrot, leek, garlic and one of the sliced onions for the marinade. Marinade the brisket for 3-4 days. If the brisket is not completely submerged, turn the meat a couple of times a day (which you should do anyhow).

Strain the marinade and reserve. Preheat the oven to 275. Heat the canola oil in a dutch oven and brown the brisket on all sides, about ten minutes. Remove the meat and season with salt and pepper. Add the remaining two onions to the dutch oven, and cook the onions about 15 minutes in the remaining oil until caramelized. Add the reserved marinade to the pan and scrape the bottom. Add the apples, raisins, bay leaf, thyme and stir to combine. Return the meat to the dutch oven and bring to a summer over medium heat. Place in the oven and braise for two and a half hours until tender, turning the meat every hour or so.

To prepare the dumplings, do so while the meat is in the oven. Warm the milk over low heat and pour the milk in a bowl over the pretzels. Allow to soak for thirty minutes after seasoning with salt and pepper. In a saute pan, melt one T of butter and saute the onion until translucent. Add the parsley and the onion mix to the dumpling mix and mix well with your hands to combine.

Add the egg to the dumpling mix and incorporate well, again using your hands. Form three logs out of the mix that are two inches across and wrap each log in plastic wrap top secure. Wrap in aluminum foil and secure the ends. Drop the logs in a pot of boiling water, then reduce to a summer and simmer partially covered for thirty minutes. Remove the logs, unwrap and allow to cool.

Next, prepare the cabbage, which is a wonderful pickled cabbage. I wasn't expecting to LOVE this part of the dish as much as I did. Who knew that I liked pickled cabbage? In a dutch oven, melt the butter over medium heat. Add the apples and onions and saute until translucent, about five minutes. Add the cabbage, cherries, red wine, cloves, brown sugar and bay leaf, stirring to combine. Increase the heat to medium and bring to a boil. Cover the pan, reduce heat and summer for an hour. Then stir in the apple cider vinegar and lemon juice and cook for one minute.

When the brisket is tender, transfer to a cutting board and cut with a meat knife against the grain. Add the stock to the dutch oven and reduce by half over medium heat with the marinade for twenty minutes.

To finish the dumplings, discard the foil and plastic wrap and slice into half inch slices. Saute for a few minutes in one T of melted butter.

Sasha's Kitchen: Beef Sauerbraten with Sweet and Sour Cabbage and Pretzel Dumplings