While the Christian world (and chocolate lovers) prepare for Easter, I’m focused on the next day. The Monday following Easter Sunday is a day for Polish sausage, hard-boiled eggs and beer. This traditional Polish holiday is celebrated in many communities around the world.

Per this website managed by The Holidays Calendar, the tradition was brought to the United States by Polish immigrants, and records of it being celebrated in this country can be found going back to the 19th century. Today, it is celebrated in many cities across the U.S, particularly ones that have large Polish populations, such as Chicago, Illinois; South Bend, Indiana; Pittsburgh, Pennsylvania; Bristol, Connecticut; Elizabeth, New Jersey; Cleveland, Ohio and Buffalo, New York.

I learned about the holiday in the years I lived in South Bend.

Much like St. Patrick’s Day, when the Irish allow you to be Irish, on this day, you are allowed to be Polish. Enjoy the day, eat the food, and participate in the parades. In Indiana, because the day falls during the primary season, this is also a time for political gatherings. Depending on the day of the year (some Easters are earlier than others), the day can be the kick-off of primary campaigns.

The original intent of the holiday was to commemorate the baptism of the first ruler of Poland, which brought Christianity to the country. At first, people sprinkled water on one another. That changed to a custom of young men showing affection for young women by dumping water on their heads. To add to the displays of affection, the men could whip the legs of the women with branches of pussy willows.

On the day following, the women could retaliate by throwing crockery at the men.

Nowadays, they can retaliate on the same day, by throwing water back.

We’ve come a long way, baby.

Today, It’s All About The Food

Very few families and individuals observe the “no courtships during Lent” thing, so Dyngus Day has become all about the food.

Note: Lent is bookended with gustatory celebrations: Fat Tuesday on the day before and Dyngus Day on the day after. What’s up with that?

Well, what’s up on the day after Lent is Polish food, like potato pancakes, stuffed cabbage, kielbasa (Polish sausage), and pierogi. Traditional desserts include Kolacky and paczki (custard filled donuts).

Here is a website with traditional Dyngus Day recipes, like Martha Stewart’s Potato and Goat Cheese Pierogi, Fried Sauerkraut Cakes with Kielbasa, and Bigos Stew.

Bigos is not a stew, per se. It is based on sauerkraut and can change as you like, or as the items in your pantry dictate. The only firm rule is that the sauerkraut must be truly fermented, or German-style. And it takes two days to make.

Basic ingredients:

• Meat for veal stew
• Pork shoulder (cubed)
• Meat for beef stew
• Onions, rough chopped
• Sauerkraut
• Dried Polish mushrooms (soaked, reserving the strained soaking liquid)
• Boczek (Polish pork belly, like salt pork or slab bacon), chopped into pieces
• Polish sausage, chopped into pieces
• Stock cubes (not actual stock, too much liquid)
• Peppercorns
• Bay leaf
• Caraway seeds
• Red wine
• Optional: tomato paste and/or Prunes

(For an idea of quantities and proportions: about a half pound of each kind of stew meat, 2 pounds of sauerkraut, maybe three onions, a good handful of dried mushrooms, half a two-foot link of Polish sausage, a small-ish piece of boczek… nothing is really exact here, sorry.)

In a very large pot over high heat brown all your meats in batches until they are just sealed (not the sausage or the boczek) and set aside. Don’t cook the meats through, because they have a long time to spend cooking. If you take them too far at this early stage, they’ll fall to shreds long before you’re done. Add the rough chopped onion and the sauerkraut to the pot and just barely cover with water. It shouldn’t be “floating” in the water, it should just look saturated. Bring to a simmer, turn the heat way down and add all your meats, the boczek, the sausage, the mushrooms and the strained soaking liquid, the stock cubes, everything but the red wine. Simmer on very low heat for at least an hour and a quarter. Take a peak and a stir every now and again.

After an hour and a quarter or so, come back to the pot and add a cup of decent red wine. Use a good-bodied German or Austrian wine with soft tannins, rather than a very fruit forward wine with lots of acidity. At this point, if you want to, you can add a little tomato paste and about 10 whole pitted prunes. Stir for a bit, keep the heat low, and let it go for another couple of hours, you could even go three hours.

At this point, turn off the heat, cover the pot, and put it in a cool place overnight. In the morning put it back on the stove, bring it all back to a simmer and cook it for another 2 or 3 hours. You COULD eat it at this point, but tradition dictates you repeat the overnight cooling and 2-hour simmer the following day, and it gets even better.

It’s a tricky balance between adding just enough water, and cooking the water off and replacing it. If for any reason your Bigos seems too watery at the end of cooking you can try and fix it with one pureed potato, but you’ll have to be careful and watch that it doesn’t burn when you continue to cook it. The potato starch tends to sink to the bottom of the pot and burn the pot. It’s not ideal, but it’s one fix-it option if you need it.

Traditionalists vs Modernists

This website has fun with several polish favorites. I like recipes that add a modern twist.

Polish sausage showdown:

• Traditionalist: Let the sausage shine on its own, eaten with rye bread on the side.
• Modernist: The Rebel (sauerkraut balls with aioli).

Pierogies:

• Traditionalist: Stewed Sauerkraut (cook sauerkraut with butter and carrots until it’s sweet).
• Modernist 1: Mac & Cheese Pockets (with cheddar, Muenster, Gruyere, provolone and mozzarella).
• Modernist 2: Sour Cherry (just sour cherries and a little sugar).

Kolacky

Another website gives a recipe for Kolacky, a traditional dessert, pronounced kolotch-key. This particular section has the dessert spelled more than one way. Because… well… apparently we can’t decide which way to go.

The dough:

• 1 (8 ounce) package cream cheese, softened
• 1 cup butter
• ½ cup confectioners’ sugar
• 2 cups all-purpose flour
• ¼ cup confectioners’ sugar for dusting

The filling (a list of ideas):

You can do fillings the easy way, by purchasing fruit fillings, such as Solo, or jams, jellies or preserves. Or you can make your own. Traditional flavors are apricot, prune, pineapple, or cheese (Danish or farmer’s). For a more traditional approach, recipes are included below.

Place the cream cheese and butter in a large bowl; beat with electric mixer until smooth and creamy. Beat 1/2 cup of confectioners’ sugar into the butter mixture. Slowly beat in the flour; mix well. Cover bowl and refrigerate at least 3 hours or overnight.

Preheat oven to 375 degrees F.

On a well-floured board, roll out chilled dough to 1/8 inch. Use a pizza wheel to cut dough into 2-inch squares. Spoon approximately 2 teaspoons of filling in the center of each square; do not overfill. Fold opposite corners of each square into the middle to encase dough, pinching dough together in center. Filling should peek out a little at each end. Transfer cookies to an ungreased baking sheet.

Bake the kolacky in the preheated oven until set but not brown, about 12 minutes. Remove to racks to cool. Dust cooled kolacky with remaining powdered sugar

Fillings from a traditional recipe site:

This site uses a different spelling, “kolaches.”

Poppy seed filling: Put 1/4 lb. freshly ground poppy seed into a small pan, add ½ cup or less of water to moisten and cook through a little. When thickened, pour enough milk, about 1/2 cup, to cover. Continue cooking slowly for about 10 minutes being careful that it does not scorch. Stir frequently! Add 1 T. butter, 1/2 t. vanilla, 1/2 t. cinnamon and 1/2 cup sugar. Continue cooking for about 5 minutes and remove from heat. If the mixture is too soft, add crushed vanilla wafers or graham crackers.

Prune filling: 1 16-oz. package of pitted prunes, 1 c. water, 1/2 c. sugar 1 t. lemon juice, 1 t. lemon rind, 1/2 t. cinnamon, 1/2 t. allspice. Cook prunes with sugar in the water using low heat. Stir constantly (a potato masher is useful for this task) until smooth and thick. Add lemon juice and spices. May be prepared before starting kolach dough and stored in a freezer.

Apricot filling: 1 16-oz. package of dry apricots, 1 c. water, 1/2 c. sugar. Cook as above, using dry apricots, instead of the prunes. Omit lemon juice, rind, cinnamon and allspice.

Pineapple filling: 1 13.5-oz. can of crushed pineapples, 1/4 c. water, 1/4 c. sugar, 1 T. cornstarch (level). Cook until thick, stir in 2 T. butter while warm. Cool before using. Top with the following: 3/4 c. flour, 1/2 c. sugar, and 1/3 c. butter mixed, together until ingredients are crumbly.

Nut Filling: 2 eggs, 1/2 t. vanilla, 3/4 c. sugar, 2 c. ground nuts, 1/4 c. butter. Beat egg yolks and half of the sugar. Beat in the soft butter until quite stiff. Beat egg whites until stiff and add remaining sugar a little at a time. Fold into egg yolk mixture. Add vanilla and nut meats. For a crunch topping: 1/2 c. flour, 1/2 c. sugar, 1 T. butter and 1/8 t. cinnamon mixed together until ingredients are crumbly.

Cottage Cheese filling: 1 lb. cottage cheese, 2 egg yolks mixed with 3 T. butter, a little grated lemon rind, 1/2 t. vanilla, sugar to taste, 1/2 c. raisins which have been washed in hot water. Mix all ingredients together. If the cheese was not the real dry kind, you may add a little cream of wheat to thicken it. This mixture should stand a while. May be prepared before starting kolach dough.

Apple, Cherry or Blueberry filling: Use the pie fillings available in 21 oz. (1 lb. 5 oz.) 595 grams cans. If the apples slices are too large, just cut them into smaller pieces.

In Closing:

It’s a great reason to look forward to Easter!

This is a Tiger Lily Approved Way To Eat & Party Hearty.

Meatballs could be the world’s most perfect food. Make them the right way and add marinara, they’re Italian. Make them another way and add another sauce, and they’re Swedish. Make them another way, add barbecue, and, well, pure American. The Italians make a wedding soup that’s pretty good, too, with very tiny meatballs.

I used to do a low-carb diet. The only way I could handle going to an Italian restaurant was to order a side of meatballs with marinara. Some restaurants had (probably still have) a side dish of one very large meatball.

Now I just try to eat sensibly (and well). The following ideas are – to put it bluntly – very tempting to me. I would probably be able to stop at a reasonable portion size, but I would probably have several meals a day of that reasonable portion size.

Hint: you can make anything better for you. For example, for Italian meatballs, spiralize zucchini, yellow squash, broccoli spears or a sweet potato in place of pasta.

Best Meatballs Ever

This recipe can be found here. They named it “best meatballs ever.” I’m not sure if they are, because I’ve not made them. However, they sound fantastic. This would be one to make if you weren’t interested in just doing it the simple way.

• 1 pound ground beef
• ½ pound ground veal
• ½ pound ground pork
• 2 cloves garlic, minced
• 2 eggs
• 1 cup freshly grated Romano cheese
• 1 ½ tablespoons chopped Italian flat leaf parsley
• Salt and ground black pepper to taste
• 2 cups stale Italian bread, crumbled
• 1 ½ cups lukewarm water
• 1 cup olive oil

Combine beef, veal, and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper.

Blend breadcrumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold its shape if rolled into meatballs. (It usually takes about 1 1/4 cups of water). Shape into meatballs.

Heat olive oil in a large skillet. Fry meatballs in batches. When the meatball is very brown and slightly crisp, remove from heat and drain on a paper towel. (If your mixture is too wet, cover the meatballs while they are cooking so that they hold their shape better.)

Classic Meatballs

This website provides a simple recipe for meatballs suitable for marinara sauce. The instructions are flexible, and you can use the ground meat(s) of your choice. I copy much of the site, but for all of the information, please go there. The site contains a frequently asked question section that will help you trouble-shoot your problem meatballs.

How to make Meatballs:

Meat: Meatballs can be made with a mixture of ground pork and ground beef, or just ground beef. A common ratio, if mixing, is 1:1.

Using Italian style breadcrumbs adds wonderful seasoning. The texture of the breadcrumbs is so fine that it blends into the meat while they cook. You can always sub the Italian breadcrumbs for plain breadcrumbs and control the seasonings on your own.

Flavor: Use fresh grated Parmesan, finely minced onion and minced garlic. (Do not saute the onions; leave them raw.)

Season: A hefty helping of salt is needed for these meatballs. 1 tsp per 1 pound of meat. Other seasonings include ground black pepper and herbs of your choice.

Mix: Mix the meat and other ingredients by hand. This allows you to ensure the ingredients are combined completely, and it doesn’t overwork the mixture to give you tough meatballs.

Add milk: Saving this as the last step helps you to control the texture. The meatball mixture should be wet. Add the milk slowly to help you get the right texture. If the mixture starts to feel wet before you get the full amount in, you can stop adding, or if you need a bit more you can increase the amount.

How to cook Meatballs:

Cooking meatballs in sauce: 

• Pan Sear:Sear the meatballs in a small amount of oil in a large skillet over medium heat. This method allows you to keep the browned bits from searing and use them in a homemade sauce.
• Broil Sear:Lay the meatballs on a large baking sheet and broil for about 7-8 minutes until browned on top. At this point the meatballs can be added to a sauce to continue cooking.
• Poach: Add the raw meatballs directly to the sauce, but you will miss the sear on the outside.

Cooking meatballs with no sauce (Great option if making a large batch and freezing for later)

• Oven Baked Meatballs: Lay the meatballs on a large baking sheet and broil for about 20 minutes and cook them thoroughly. They will be ready to save for later.

Swedish Meatballs

This website gives a recipe for a classic Swedish meatball recipe. The secret is the rich, creamy gravy. You can tone down the calories and fat by using non-flavored low-fat yogurt.

• 1 pound ground beef
• 1/4 cup panko breadcrumbs
• 1 parsley chopped
• 1/4 ground allspice
• 1/4 ground nutmeg
• ¼cup onion finely chopped
• ½ garlic powder
• ⅛ pepper
• ½ salt
• 1 egg
• 1 olive oil
• 5 butter
• 3 flour
• 2 cups beef broth
• 1 cup heavy cream
• 1 Worcestershire sauce
• 1 Dijon mustard
• salt and pepper to taste

In a medium-sized bowl combine ground beef, panko, parsley, allspice, nutmeg, onion, garlic powder, pepper, salt and egg. Mix until combined.

Roll into 12 large meatballs or 20 small meatballs. In a large skillet, heat olive oil and 1 Tablespoon butter. Add the meatballs and cook turning continuously until brown on each side and cooked throughout. Transfer to a plate and cover with foil.

Add 4 Tablespoons butter and flour to skillet and whisk until it turns brown. Slowly stir in beef broth and heavy cream. Add Worchestershire sauce and Dijon mustard and bring to a simmer until sauce starts to thicken. Salt and pepper to taste.

Add the meatballs back to the skillet and simmer for another 1-2 minutes. Serve over egg noodles or rice.

Italian Wedding Soup

Go to this website for a classic recipe for Italian wedding soup. Delicious. This is one of those soups that you just want to have over and over again.

Meatballs:

• 1 small onion, grated
• 1/3 cup chopped fresh Italian parsley
• 1 large egg
• 1 teaspoon minced garlic
• 1 teaspoon salt
• 1 slice fresh white bread, crust trimmed, bread torn into small pieces
• 1/2 cup grated Parmesan
• 8 ounces ground beef
• 8 ounces ground pork
• Freshly ground black pepper

Soup:

• 12 cups low-sodium chicken broth
• 1 pound curly endive, coarsely chopped (1 pound of escarole would be a good substitution)
• 2 large eggs
• 2 tablespoon freshly grated Parmesan, plus extra for garnish
• Salt and freshly ground black pepper

To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese, beef and pork. Using 1 1/2 teaspoons for each, shape the meat mixture into 1-inch-diameter meatballs. Place on a baking sheet. (Hint: the best Italian wedding soups I have had were made with very small meatballs.)

To make the soup: Bring the broth to a boil in a large pot over medium-high heat. Add the meatballs and curly endive and simmer until the meatballs are cooked through and the curly endive is tender, about 8 minutes. Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin strands of egg, about 1 minute. Season the soup to taste with salt and pepper.

Ladle the soup into bowls and serve. Finish soup with parmesan cheese if desired.

Vegan Meatballs

Did you think I would forget? This is for all of my vegan and vegetarian family and friends. Try this website for this and other recipes.

• 1 cup cooked brown/green lentils
• 1 tablespoon olive oil *
• 1 cup yellow onion chopped
• 4 cloves garlic minced
• 3/4 cup cremini mushrooms chopped
• 1 flax egg (instructions below)
• 1/2 cup vegan Italian breadcrumbs
• 1/3 cup fresh parsley chopped
• 1/2 teaspoon salt + pepper (each)
• 1/4 cup olive oil (for frying, skip if baking)

To cook dry lentils (skip this step if using canned lentils): Cook 1/2 cup dry lentils on stovetop, using 1 1/2 cups water. Be sure to use a large enough saucepan as the lentils will double or triple in size. Bring to a boil, cover tightly, reduce heat and simmer until they are tender. About 15-20 minutes. Drain if needed and measure out 1 cup cooked lentils for the recipe.

Make a flax egg by mixing together 1 tablespoon ground flaxseed and 2.5 tablespoons water in a small bowl. Let sit for 5 minutes to thicken.

Meanwhile, chop yellow onion, garlic and cremini mushrooms. Heat 1 tablespoon olive oil in a skillet on medium heat, add chopped veggies to pan and sauté until soft. About 5 minutes.

Once vegetables are soft and lentils are cooked, add to food processor along with breadcrumbs, fresh parsley, flax egg, and salt + pepper.  Pulse ingredients until combined. Use a spatula to scrape down sides as needed. You’ll want the mixture to be well-combined, very mushy and sticky.

BAKING INSTRUCTIONS

Preheat oven to 350°F. Lightly grease a baking sheet and set aside.

Roll each ball between your hands to form golf-ball sized balls. Place evenly spaced on a lightly greased baking sheet.

Bake in pre-heated oven for 25-30 minutes. Rotate each ball and reshape if needed every 10 minutes. (The longer you leave them in the oven, the crispier the outside will become).

FRYING INSTRUCTIONS

If frying, heat 1/4 cup olive oil on medium heat in a large skillet. Roll the mixture into golf-ball sized balls and add to hot oil – be careful because it can splash. Carefully turn balls as they start to brown on each side.

As each ball gets browned, place them on a paper-towel lined plate to absorb some excess oil.

Serve warm or freeze for later.

This is a Tiger Lily Approved Food Group!

Fat Tuesday is tomorrow, February 25. So… you aren’t going to be in New Orleans or Lake Charles Louisiana? Mobile, Alabama? Galveston, Texas? So… the answer is no? Try staying at home and cooking like you’re there!

This is the day-before-Lent-begins feast to end all feasts (until you get to the end of Lent and Dyngus Day).

New Orleans-Inspired Meals

Flip to this website for traditional classics. You can’t go wrong with the classics. You’ll get recipes like this:

• Andouille Sausage Jambalaya with Shrimp. This is a slow-cooked version.
• Traditional King Cake. This round pastry is decorated in purple, green and gold and has a surprise treat inside.
• Crawfish Etouffee. This is a stew served over rice.
• Warm Gumbo Dip. Gumbo is a traditional southern soup; this dip combines the ingredients in a different way.
• German Chocolate Pancakes. This is an altered German chocolate cake.
• Best Ever Seafood Gumbo. Best, because it is both easy and satisfying.
• Stovetop Crawfish Boil. It has all of the fixings: crawfish, corn, potatoes, spices, and whatever else you desire.
• Shrimp Po-boys. Wow. The. Best. Sandwiches.
• Praline Bread Pudding. Pecans, brown sugar and nutmeg.
• Pan-Seared Shrimp with Chive Grits and Salsa Verde. It can double for breakfast or dinner.
• Cajun Chicken Cassoulet. One pot that cooks more quickly than the French version.
• New Orleans Beignets. These are bite-sized pastries, and the site claims this recipe is fool-proof.

Updated Recipes

From this website come some other Fat-Tuesday-inspired recipes, somewhat less traditional.

• Emeril’s Muffuletta. A traditional sandwich, Chef Emeril Lagasse puts a personal touch to it with briny olives and pickled vegetables.
• Vermouth-Poached Shrimp with Ginger Remoulade. Chef Jason McCullar reinvents a classic appetizer.
• Shrimp And Crab Gumbo. Chef Donald Link adds a special roux to the mix.
• Chile-Lime Crab Salad with Tomato and Avocado. This is a classic combination, but Chef Sue Zemanick adds jalapeno to her dressing.
• Crème Fraiche Biscuits. Use crème fraiche instead of buttermilk. Interesting.
• Root Vegetable, Pear and Chestnut Ragout. Slightly sweet and not too rich.
• Mango-Peach Sangria. Yes.

And Even More

You can never have enough food for Fat Tuesday. This website offers even more options. The following are only a few of the recipes to be found here.

• Cajun Shrimp Lasagna Roll-Ups. Traditional flavors in an updated style.
• Ragin’ Cajun Eggplant and Shrimp Skillet. Onions, bell peppers, tomatoes and eggplant, mixed with shrimp.
• Bananas Foster Sundaes. This is a lighter version of the southern treat.
• Easy Crab Cakes. Easy and flexible.
• Bourbon Chocolate Pecan Pie. What’s not to like?
• Muffuletta Cheesecake. This is muffuletta made into an appetizer (a dip).
• Shrimp Chowder. This is a slow-cooker recipe.
• Carolina Shrimp and Cheddar Grits. Grits and shrimp are a southern favorite. This is spiced with cheddar and Cajun seasoning.

In Closing

My favorite appetizer for Fat Tuesday is SO simple. Take a block of cream cheese, put it on a plate, cover it with your favorite pepper jelly. Let the cream cheese come to room temperature, the easier to dip crackers. Yum.

This is a Tiger Lily Approved Holiday!

Someone said “chocolate,” then someone said “cake,” and I was a goner. I mean, I was really, really gone. Normally, if I’m going to eat a dessert, it will be pie or cookies. Sometimes ice cream, especially if it’s on top of a great fruit cobbler.

My mother made great cakes, though. She would make cakes more than pies, probably because she was feeding a family of five plus whatever folks might be around during the farming season. Cakes might last for a couple of meals, which for us was a couple of days. We had dessert with only one meal of the day.

While I type this, I have to let you know that there are some words that give me fits. Like dessert and desert. The English language is one of the most difficult to learn. You might think that if you were talking about the final course of a meal, you would get something like desert. That looks like it would include a long “e.” But no. The one spelled with two s’s, the one that looks like it would be a short “e,” is the correct one. Please excuse me if I misspell that one particular word.

Moving right along, let’s get back to cake. Chocolate cake. On National Chocolate Cake Day.

Since it’s a national day and all, I’m going to give you several recipes (real recipes) to help make this a perfect day for you. (Normally, I either just send you to a site or list the ingredients and let you figure it out.)

We’ll Start With A Simple Cake

This website gives a recipe for a simple layered chocolate cake with chocolate icing. It is simple to make, and it has a simple look to it. If you want to make a scratch cake and don’t have a lot of time, this is the cake for you.

• 2 cups granulated white sugar
• 1 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 1 cup warm water or coffee
• 1 cup milk
• 1/2 cup corn, vegetable, safflower or canola oil
• 1 1/2 teaspoons pure vanillaextract

Chocolate Frosting:

• 6 ounces semi sweet or bittersweet chocolate, coarsely chopped
• 1 cup unsalted butter, room temperature
• 2 cups confectioners’ sugar, sifted
• 1 1/2 teaspoons pure vanilla extract

Preheat oven to 350 degrees F and place oven rack in the center of the oven. Butter, or spray with a non-stick vegetable spray, two 9-inch cake pans. Then line the bottoms of the pans with parchment paper.

In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.

In another large bowl, whisk together the eggs, water (or coffee), milk, oil, and vanilla extract. Add the wet ingredients to the dry ingredients and stir, or whisk, until combined. (The batter will be quite thin.) Evenly divide the batter between the two pans and bake for about 27 – 32 minutes or until a toothpick inserted into the center of the cake just comes out clean.

Remove from oven and let cool on a wire rack for about 10 minutes. Then remove the cakes from their pans and cool completely on a greased wire rack before frosting.

Chocolate Frosting: Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water. Remove from heat and let cool to room temperature.

In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy (about 1 minute). Add the sugar and beat until it is light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the chocolate and beat on low speed until incorporated. Increase the speed to medium-high and beat until frosting is smooth and glossy (about 2 -3 minutes).

Black Forest Gateau

Want something fancy? Take a look at this website for a picture, and here’s the recipe. “It consists of three dense, rich and surprisingly not too sweet layers of dark chocolate cake that are drenched in kirsch syrup, topped with macerated kirsch cherries, a fluffy mascarpone cream frosting, and a dark chocolate ganache… and then finally decorated with an abundant load of fresh fruits and a sprinkling of icing sugar.”

This is not simple. This is not quick. This, if you can master it, will make you famous.

For the cake:

2 ½ cups plain flour, 2/3 cup + 3 tbsp Dutch processed cocoa powder, 2 tsp baking powder, 2 tsp baking soda, Pinch of salt, 2 cups caster sugar, 2 large eggs, at room temperature, 1 1/3 cup sour cream, at room temperature, ½ cup butter, melted, 2/3 cup + 3 tbsp boiling water

Heat an oven to 350 F. Grease and line three 7-inch cake pans.

In a large bowl, sift together the flour, cocoa, baking powder, soda and salt. Stir to combine.

Add the sugar, eggs, sour cream, butter and hot water. Stir gently until the batter is uniform and smooth.

Divide between the three prepared cake pans (the mixture should weigh a little over 42.3 oz so roughly 14 oz in each pan.

Bake for 25-30 minutes then let the cakes cool in their pans for 10 minutes before inverting onto a cooling rack. Let the cakes cool completely before levelling any domed tops and assembling.

For the cherries:

16 oz whole cherries, pitted, ½ cup kirsch liqueur, ½ cup caster sugar

Place the pitted cherries in a saucepan with kirsch and sugar. Bring to a light boil and then reduce temperature and simmer for 10 minutes, stirring carefully often, until the cherries have softened but are not reduced to mush.

Strain the mixture, placing the cherries in one bowl and reserved syrup in another.

Use the left-over syrup to brush over the cooling cakes.

For the ganache:

3.5 oz dark chocolate, ½ cup thickened (heavy) cream

Roughly chop the chocolate and place in a bowl.

Bring the cream to a light simmer in a saucepan. Once at a simmer, pour the mixture over the chocolate. Leave for 2 minutes, and then stir until smooth and thick. Leave to cool completely at room temperature.

For the mascarpone:

17.5 oz mascarpone cheese, 6-8 tablespoons icing sugar, 2/3 cup + 3 tablespoons cup thickened (heavy) cream

Beat the mascarpone and icing sugar until creamy. Add the cream and whip until thickened and spreadable, being carefully not to over whip and split the mixture.

For assembly:

Fresh cherries, raspberries, blueberries and red currants, icing sugar for sprinkling

Place the first cake layer on a serving platter or cake stand. Spread a thick layer of the mascarpone cream frosting on-top. Place half of the kirsch macerated cherries over the frosting and gently press in to indent.

Place the second cake layer over the first and repeat the layering process as before.

Top with the third and last cake layer. Spread a thick layer of ganache over the top. Decorate with fresh fruits and icing sugar. Before serving, set in a refrigerator for 15 minutes for an easier cut.

Flourless Chocolate Cake

From this website comes a carb-friendly chocolate cake. Yes. From my low-carb days. I craved this cake.

• ¼ teaspoon salt
• ¾ cup white sugar
• 18 (1 ounce) squares bittersweet chocolate
• 1 cup unsalted butter
• 6 eggs

Preheat oven to 300 degrees F. Grease one 10-inch round cake pan and set aside.

In a small saucepan over medium heat combine the water, salt and sugar. Stir until completely dissolved and set aside.

Either in the top half of a double boiler or in a microwave oven melt the bittersweet chocolate. Pour the chocolate into the bowl of an electric mixer.

Cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. Beat in the hot sugar-water. Slowly beat in the eggs, one at a time.

Pour the batter into the prepared pan. Have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.

Bake cake in the water bath at 300 degrees F (150 degrees C) for 45 minutes. The center will still look wet. Chill cake overnight in the pan. To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate.

In Closing

What could be wrong with a day that ends in chocolate cake?

This is a Tiger Lily Approved Food Group! (Chocolate, That Is….)

Avocados are more than “just” the main ingredient for guacamole. They’re perfect for sandwiches, salads, wraps, smoothies and even brownies. And they’re a super food!

If you’re a dieter like me, it’s good to know that people who add half of a fresh avocado to their lunch are less interested in eating during the next three hours. They’re high in monounsaturated fat (“good” fat) and, when eaten in moderation, they can help in lowering “bad” cholesterol.

According to this website, avocados should be stored at room temperature. You can speed up the ripening process by placing them in a paper bag with an apple or banana. (Personally, I put them in “green” containers to maintain freshness longer.) You will find lots of good information about avocados on this website.

This website gives additional information about choosing, storing and preparing avocados, including five things to do with them. (Smoothies… spreads – think avocado toast… adding to pasta, salads or potatoes… feeding to babies… and paired with the ever-versatile egg.)

Health Benefits

With nearly twenty vitamins and minerals, they can help you do everything from control your blood pressure to maintain your eyesight. Avocados can help fight disease and infection as well. They’re low in sugar and contain fiber.

This website gives great information about the benefits of avocados, including benefits for heart health, bone health, cancer prevention, improved digestion, and many other benefits. I could spit it out here, but why not leave it to the professionals? Take a quick look at the site!

Let’s Get To The Good Stuff: Eating!

If you are used to my blogs, you know that recipes are coming, right? Right! This website touts fifty-four avocado recipes. They’re broken into sections that make sense:

• Breakfast (Smoothies, tacos, the versatile egg.)
• Avocado toast (This is a favorite of mine, and while this website gives a few recipes, let me tell you that you can do ANYTHING with this. Use fruit, jellies or jams, vegetables, meats, your imagination.)
• Dips (It makes more than guacamole.)
• Appetizers (Think spring rolls, bruschetta and more.)
• Salads (There are several recipes, but they can just be a starting point for your personal tastes.)
• Sushi (Well, I would call this fake sushi, because I like mine with raw fish, but avocado can be used to make any number of sushi pieces.)
• Tacos, Nachos or Quesadillas (Again, several recipes, but you are bound only by your imagination, or lack thereof.)
• Sandwiches (Like a sandwich? Add avocado and make it better.)
• Bowls (Think full meal deal. Crunchy, creamy, sweet, salty, and add a sauce. This site uses avocado for the creamy piece.)

And More Recipes

This website may double up on some of the recipes found in the site above, but again, there are fabulous ways to try an avocado. From this site, I’m going to share one recipe. (The site has fifty-three!)

Brassicas Bowl

• 4 large eggs
• 1 bunch broccolini, trimmed
• 5 tablespoons olive oil, divided
• Kosher salt
• 1 small shallot, finely chopped
• 2 tablespoons apple cider vinegar
• 1 tablespoon whole grain mustard
• ½ bunch curly kale, ribs and stems removed, leaves torn into 2-inch pieces (about 8 cups)
• 8 ounces Brussels sprouts, trimmed, thinly sliced lengthwise
• Freshly ground black pepper
• ½ cup unsalted, roasted sunflower seeds, divided
• ½ cup hummus
• 1 avocado, quartered lengthwise
• 2 tablespoons finely chopped chives
• 1 tablespoon toasted sesame seeds
• Crushed red pepper flakes (for serving)

Cook eggs in a large saucepan of boiling water for 7 minutes (whites will be set and yolks still slightly soft). Drain; transfer to a bowl of ice water and let sit until cool. Drain; peel eggs and cut in half lengthwise. Set aside.

Preheat oven to 500°. Toss broccolini with 1 Tbsp. oil on a rimmed baking sheet and season with salt. Roast, turning occasionally, until crisp-tender and charred in spots, 8–10 minutes. Let cool, then coarsely chop.

Whisk shallot, vinegar, mustard, and remaining 4 Tbsp. oil in a large bowl until emulsified; season with salt. Add kale and brussels sprouts and toss to coat; season with salt and pepper. Massage kale until slightly softened, about 5 minutes. Add roasted broccolini and 2 Tbsp. sunflower seeds; toss again.

Swipe some hummus along the inside of each bowl with a spoon. Divide salad among bowls and add an avocado wedge and 2 reserved egg halves to each. Top with chives, sesame seeds, and remaining sunflower seeds; sprinkle with red pepper flakes.

In Closing

There are myriad ways to use it. Be creative. You will not be sorry. Oh! I almost forgot a favorite way to use avocados. Mexican shrimp cocktail. Cooked shrimp, avocados, tomatoes, green onions, fresh cilantro, yellow bell peppers if you care, and a spicy tomato sauce. (I use a smokin’ bloody Mary mix.) Combine in a pretty glass container and dip into individual dishes, or make in individual glass containers, like a goblet or sundae dish.

This is a Tiger Lily Approved Food!

The cats and I have a tradition on New Year’s Eve. We purchase only the finest champagne (on a budget), get some great food (pizza is always a winner), turn on the television (or Prime, or Netflix, or put in some DVDs), and try to stay awake until the clock hits “new year.”

Trust me. It’s better than being out with the crazies. And much better than driving home having had a few to drink.

But If You Like To Go To A Party…

From this website comes some great ideas. It starts with this thought. “Good guests bring a bottle of bubbly to a New Year’s Eve party. Great guests bring a bottle of bubbly, and a little something delicious to go along with it.”

The site has recipes (and, of course, photos) of appetizers and side dishes that are easy to make and easy to carry to a party.

Oh, I may have to make some of these for our home party. (The cats will like some of it, also.)

• Orange-basil baked brie (made with phyllo, orange marmalade and fresh basil)
• Spicy cheddar “long” straws
• Bleu cheese-red currant cheese ball (the site misspells “bleu”) (cream cheese, hot sauce, bleu cheese a dried currants)
• Mushroom puffs (mushrooms, puff pastries, parmesan cheese and cream cheese)
• The ultimate classic collards (according to Southern tradition, collard greens bring wealth to the new year)
• Pepper jelly-goat cheese cakes (savory breadcrumbs, goat cheese, Sriracha and pepper jelly) (what else do you need?)
• Sautéed mustard greens with garlic and lemon
• Marinated mozzarella (marinated in olive oil and herbs, shown topped with sun-dried tomatoes skewered to the cheese with rosemary stems)
• Almond stars (almond cookies, cut into stars, iced and topped with sliced almonds)
• Hidden kiss cookies (shaped almond cookies with a chocolate kiss hidden inside)

Don’t Forget The Bubbly

For those of us on a budget, and for those of us who don’t know what to buy, I offer this website. The site even gives a recommendation for the best bottle to purchase if your goal is a great mimosa. (Champagne and orange juice, or pick another fruit juice to shake it up a little.)

Happy New Year!

This is a Tiger Lily Approved Way To Ring In The New Year.

Oh…….I love to put out possible Thanksgiving recipes. Last year, I wrote about family dinners in a couple of ways, including how to include your meat-lovers, your vegans and your vegetarians at the same table. I’m not paying attention to that this year, but if you need to, you probably already know how to take non-meat dishes and make them fit for other diets.

Updated Turkey

Wow. So many ways to cook a turkey. Here are seven updates for your seasonal favorite.

• Cider-brined turkey
• Date, pecan and pear stuffed turkey (I think this is the one I will try…)
• Slow-cooked turkey
• Deep-fried sriracha turkey
• Roasted turkey roulade
• Grilled turkey
• Turkey meatballs with cranberry barbecue sauce (because, why not?)

Modern Takes On The Entire Meal

This year, I found a wowzer website with modern takes on old favorites. As always, I direct you to sites with photographs.

This website has mouthwatering recipes for meats:

• Roast pork shoulder
• Stuffing-fried turkey tenders (deep fried whole turkey and the flavors of stuffing, worked into a crunchy coating)
• Pastrami-style grilled turkey breast (start with the breast alone)
• Stock-braised turkey legs (who needs pulled pork?)
• Gravy-braised turkey legs with cipolline (or pearl) onions (not for people on a diet)
• Spatchcocked turkey with anise and orange (for lots of guests – 2 turkeys, both 12-14 pounds, backbones removed – most butchers / meat departments can do this for you – but it’s all about the glaze)
• Barbecue spice-brined grilled turkey (another spatchcocked bird, it takes one hour)
• Porchetta-style roast turkey breast (turkey wrapped in bacon!)

For stuffing:

• Cheesy sausage and sage stuffing (something between a strata, a gratin and a traditional stuffing)
• Wild rice dressing (savory, gluten-free, filled with herbs)
• Rye, kale, mushroom and pumpkin seed stuffing
• The BLT oyster stuffing (I love stuffing; I love oyster stuffing; I love bacon; enough said.)

For cranberries:

• Spicy cranberry sauce (with jalapeno and lime)
• Cranberry and walnut relish (not too sweet!)
• Cabernet cranberry-kumquat sauce (sweet and sour!)

For vegetables and salads:

• Radicchio salad with sour cream ranch (salty, sweet and creamy)
• Shingled sweet potatoes with harissa (wow – this dish is beautiful! – the potatoes are sliced then and swirled into the baking dish, with pistachios, sesame seeds and fennel seeds – harissa is a combination of chiles, olive oil, garlic, and, if you’re making it yourself, any combination of herbs and spices))
• Broccoli Caesar (classic dressing, twist on the greens)
• Parsnip confit with pickled currants (warm olive oil with the refreshing taste of currants)
• Stir-fried Brussels sprouts (anything Brussels sprouts is great; this is a leaf-only dish)
• Roasted Brussels sprouts with warm honey glaze (this is something I make often!)
• Burnished potato nuggets (bite-sized chunks, crunchy on the outside and creamy on the inside)
• Glazed shallots with chile and thyme (sweet and spicy)
• Green bean with mushroom XO sauce (XO sauce is from Hong Kong and is made with dried shrimp or scallops, ham and chiles – it is called “salty, spicy and funky”)
• Hasselback butternut squash with bay leaves (beautiful, and with a chile glaze)
• Turnips with garlicky breadcrumbs and parmesan (look for Japanese hakurei turnips, which are small, mild and sweet)
• Roasted sweet potatoes with chile yogurt and mint (twice-roasted potatoes)
• Roasted carrots with creamy nuoc cham dressing (the dressing is made with shallot, Thai chiles, ginger, cloves, fish sauce, sugar, lime juice and mayo)
• Leeks in vinaigrette with walnuts and tarragon
• Tempura green beans with mushroom salt and shallot dip
• Charred sweet potatoes with honey and olive oil (simple!)
• Kabocha squash and scallion tempura (you can use acorn squash)
• Harissa-and-maple-roasted carrots
• Sautéed collard greens with caramelized miso butter
• Winter squash agrodolce (vinegar and chile glazed)
• Roasted carrots and red onions with fennel and mint
• Salt-and-vinegar rosti (a dish made with russet potatoes)
• Grilled Brussels sprouts with chanterelles (or use crimini or baby bella mushrooms)
• Blistered green beans with tomato-almond pesto (the sauce is “kicky”)
• Roasted broccoli with pickled shallots and peanuts (leave lots of stalk attached)

Don’t forget the gravy and maybe a bread or two:

• Umami gravy (easy-peasy)
• Cornbread with caramelized apples and onions (a cast-iron skillet cornbread, savory and sweet)

For desserts:

• Cranberry Linzer tart (2 crusts – walnut – with a tart filling)
• Butternut squash tarte tatin (hold the apples)
• Butternut squash and leek bread pudding (who woulda thought?)
• Sweet potato-miso pie with chocolate-sesame crust (the writers tested the recipe with canned sweet potatoes, but it was not as good as with fresh)
• Butterscotch pie with curry crust
• Pumpkin-caramel tart with toasted-hazelnut crust (a press-in crust, short bake time)
• No-bake chocolate cream pie with toasted meringue
• Malted walnut pie (with barley malt syrup, less sweet than pecan pie)

In Closing

So there you have it. You must – you absolutely MUST – have a month’s worth of Thanksgiving meals!

This is a Tiger Lily Approved Holiday!!!

Question: What could be better on a hot summer day than an adult beverage disguised as a popsicle?

Answer: Nothing!

As always, I provide a website developed by professionals. Ha! I’ll give you a list of what they showcase, and I’ll include a few recipes as well. (Of the ones I want to try!)

Creamy Popsicles

• Bourbon Peaches & Cream Popsicles
• Kahlua Café Con Leche Pudding Pops
• Roasted Strawberry with Mascarpone Cream Pops
• Coffee Oreo Fudge Ice Cream Pops
• Chocolate-Dipped Coconut & Rum Popsicles

Bourbon Peaches & Cream Popsicles

Ingredients

• 1 cup ripe peaches, crushed
• ¼ cup bourbon
• ½ cup simple syrup
• 2 cups plain yogurt

Instructions

1. Peel and slice peaches. Use a potato masher to crush the peaches. Combine crushed peaches and bourbon in a bowl, mix to combine. Add the simple syrup in slowly and taste to preference. Add yogurt to bourbon peach mixture and combine.
2. Score top edge of Dixie cup with scissors for easy peeling. Pour mixture into Dixie cups. Freeze for two hours or until mixture starts to solidify enough to hold a popsicle stick upright. Continue to freeze until mixture is completely frozen into a popsicle, about 5-6 hours. Peel off Dixie cups. Serve.

Fruity Popsicles

• Peach Moscato & Raspberry Pop
• Boozy Watermelon Pops
• Strawberry Peach Vodka Collins
• Sex On The Beach Poptails
• Grapefruit & Strawberry Greyhound

Sex On The Beach Poptails

Ingredients

• 12 oz. pineapple (about half of a large pineapple)
• 3 oz. raspberries (about 13 regular-size raspberries)
• 4 oz. vodka
• 2 oz. Pomegrante liqueur

Instructions

1. Place the pineapple and vodka in a food processor or a blender and process until pureed and well blended. Set aside.
2. Place raspberry and Pama Liqueur in the food processor or a blender and process until pureed and well blended.
3. Pour 1/2 oz of pineapple mixture into each popsicle well, then pour 1 oz of raspberry mixture on top of it. Fill remainder of the popsicle wells with pineapple mixture. Use the narrow handle of a spoon or fork to gently drag raspberry mixture through the pineapple mixture and against the walls of the mold for a soft swirling effect.
4. Place foil on top of popsicle form and cut a tiny hole in the center of each well. Stick popsicle stick through the hole. Freeze for at least 6 hours or until frozen solid. To release popsicles, run hot water on the outside of popsicle molds for 2-3 seconds.

Herb & Citrus Popsicles

• Mojito Popsicles
• Blueberry Mojito Popsicles
• Peach Mint Rum Popsicles
• Cosmo-sicles
• Basil Peach Margarita Popsicles

Cosmo-sicles

Ingredients

• 1 1/2cups 100% cranberry juice
• 1 1/2teaspoons triple sec or other orange flavored liquor
• 1tablespoon vodka
• 1tablespoon fresh lime juice

Instructions

1. Combine all ingredients in a large measuring cup
2. Pour into popsicle molds
3. Freeze overnight or until firm (at least 6 hours)

 Wine Popsicles

• Plum & Wine Popsicles
• Chocolate-Covered Strawberry Red Wine Popsicles
• Raspberry Peach Champagne Popsicles
• Blueberry Cabernet Cheesecake Popsicles
• Peach Sangria Popsicles

Peach Sangria Popsicles

Ingredients

• 1cup white wine
• 3Tablespoons Grand Marnier orange liquor
• 2/3cup peach juice
• 1/4cup club soda
• 1Tablespoon freshly squeezed lime juice
• 1 1/3cups diced mixed fruit (such as peaches, strawberries and pineapple)

Instructions

• In a large pitcher or liquid measuring cup, whisk together the white wine, Grand Marnier, peach juice, club soda and lime juice.
• Divide the diced fruit evenly among the popsicle molds then pour the sangria mixture on top to fill up the molds. Freeze the popsicles for 1 to 2 hours (depending on the temperature of your freezer) until they’ve firmed up slightly then insert the popsicle sticks and return the popsicles to the freezer until they are frozen solid, at least 6 hours.

Alcohol-Free Popsicles

• Blackberry Ombre Popsicles
• Pineapple Upside Down Popsicles
• Browned Butter Popsicles
• Banana Split Pudding Pops
• Passion Tea Lemonade Popsicles

Blackberry Ombre Popsicles

Ingredients

Yogurt Mixture

• 6 ounces plain fat-free Greek yogurt
• 2 ounces reduced-fat cream cheese, softened
• 1/4 cup low-fat milk
• 1/4 cup sugar
• 1 tsp vanilla extract
• pinch of salt

Blackberry Mixture

• 2/3 cup sugar
• 2/3 cup water
• 4 cups blackberries
• 1 Tbsp lemon juice
• pinch of salt

Instructions

1. Place yogurt in an ultra-fine sieve or a strainer lined with cheesecloth and strain over a bowl in the refrigerator for at least 4 hours (or up to overnight). Combine strained yogurt, cream cheese, milk, sugar, vanilla, and salt in a food processor; process until smooth.
2. Combine sugar and water in a medium saucepan; bring to a boil then simmer until sugar has completely dissolved, 5-6 minutes. Let syrup cool to room temperature, then combine simple syrup, blackberries, lemon juice, and salt in a food processor and puree.
3. Ladle blackberry mixture into four bowls; the first bowl will be pure blackberry. Mix in about 2 tablespoons yogurt mixture to the second bowl; about 1/3 cup yogurt mixture to the third bowl; and about 2/3 cup yogurt mixture to the fourth bowl (chill mixtures in the refrigerator while assembling pops).
4. Use a liquid measuring cup to fill each popsicle mold with pure blackberry mixture; let layer freeze for 30 minutes. Add second layer (next lightest shade) and let freeze for 30 minutes. Add third layer and let freeze for 30 minutes. Add fourth layer, leaving a 1/4-inch space at the top of each mold. Let freeze for 45 minutes, then insert popsicle sticks and freeze overnight. To unmold, let popsicles stand at room temperature for 5 minutes or run molds under warm water for 30 seconds.

In Closing

I just LOVE adult beverages, but sometimes, it’s just too darned hot…..

This is a Tiger Lily Approved Summer Activity.

I was raised with one foot in East Texas. (My momma was born and raised in the Piney Woods.) Growing up on an Indiana farm, we didn’t always do barbecue, but when in Texas, we did it a lot.

Here are links to websites that purport to be “the real thing.” We’ll see!!!

From a website that promises five Texan-approved BBQ recipes:

This site gives you the down and dirty about BBQ in Texas, starting with the “low ‘n’ slow” cooking. They say it’s a way of life. It is. My aunt, Mary Bess, used to tell me I talked too fast. It never failed, by the time I left Texas for Indiana, my speech had slowed, and I took on a little bit of the drawl of the Texas hills.

In Texas, beef is king. (Mom grew up around cattle, but moved to Indiana and had to get used to pigs.)

In Texas, sauce is served on the side. I should say what we in the Midwest refer to as sauce is served on the side. (Whenever I ask for barbecued ribs with sauce on the side in a restaurant in Indiana, I’m met with laughter – or worse – from the server.) In Texas, the “sauce” is different.

This website gives great recipes (with tips of how to do it like a resident of the Lone Star State).

• Smoked Brisket
• Smoked Texas Beef Rib
• Smoked Tri-Tip Roast
• Smoked Shoulder Clod with Coffee Quinoa Crunch
• Texas BBQ Burnt End Sandwich

Easy Texas BBQ Brisket

Here’s another recipe for brisket from a website that has only this recipe. You’ll notice it doesn’t have a barbecue sauce like you’re used to seeing.

Ingredients

• 2 tablespoons packed brown sugar
• 1 tablespoon salt
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 tablespoon ground mustard
• 1 tablespoon smoked paprika
• 1 tablespoon pepper
• 2 fresh beef briskets (3-1/2 pounds each)
• 1 bottle (10 ounces) Heinz 57 steak sauce
• 1/2 cup liquid smoke
• 1/4 cup Worcestershire sauce

Directions

• In a small bowl, combine the first seven ingredients. With a fork or sharp knife, prick holes in briskets. Rub meat with seasoning mixture. Cover and refrigerate overnight.
• Preheat oven to . 325°Place briskets, fat sides up, in a roasting pan. In a small bowl, combine steak sauce, liquid smoke and Worcestershire sauce; pour over meat.
• Cover tightly with foil; bake 4 to 5 hours or until tender. Let stand in juices 15 minutes. To serve, thinly slice across the grain. Skim fat from pan juices; spoon over meat.

Another Website

This website gives you information about sauces.

Traditional Texas barbecue sauce is a well-seasoned mixture of tomato, spices, celery, onions, and garlic. It is somewhat old-fashioned when compared to popular sauces of today. Texas-style barbecue sauce is thinner and less sweet. It typically includes vegetables as well as a beefy flavor from meat drippings or bouillon.

This sauce takes a little more time but is definitely worth the effort with its rich flavor. It is perfect when paired with sliced brisket or on brisket sandwiches. This style of barbecue sauce was developed in Central Texas where they had access to good cuts of beef for barbecue. As a thinner sauce, it doesn’t cover up the flavor of the meat itself. Let your barbecue shine with this classic sauce next time you smoke a brisket.

Ingredients

• 1/4 cup butter
• 1/4 cup onion (minced)
• 3 stalks celery (chopped)
• 2 cloves garlic (minced)
• 1 cup water
• 1 teaspoon beef bouillon (1 cube)
• 1 cup ketchup
• 1/2 cup cider vinegar
• 3 tablespoons Worcestershire sauce
• 2 tablespoons spicy mustard
• 2 tablespoons honey
• 1 tablespoon paprika
• 2 teaspoons chili powder
• Salt, to taste
• Pepper, to taste

Instructions

• In a medium saucepan over medium-low heat, melt butter and add the onion and celery. Cook for 4 to 5 minutes until the onions and celery are soft.
• Add the minced garlic and cook for only 15 to 20 seconds and no longer.
• Add the water and bouillon cube. Stir until the bouillon is dissolved.
• Add remaining ingredients (ketchup, cider vinegar, Worcestershire sauce, spicy mustard, honey, paprika, chili powder, salt, and pepper). Simmer on low for about 15 minutes, stirring occasionally.
• Remove the sauce from the heat and allow it to cool for 15 minutes.
• Pour the sauce into a blender or food processor and blend until smooth (about 15 to 20 seconds).
• Use the sauce immediately

In Closing

Texans know how to do barbecue. Seriously.

I want to give a shout out to Neely’s in Marshall, Texas and Country Tavern outside Kilgore, Texas. If you’re in the vicinity and want to try real Texas flavor, hit one of these places. They are very different, but both indicative of true BBQ heaven.

This is a Tiger Lily Approved Fun Food!