Wildflower in the Wind

A reuben to remember….

I started thinking about a reuben about a week ago. Then, I started obsessing about having one. Having a really good one is just worth the time and effort to find all of the right ingredients. You need to have just the right… everything.. to make it really memorable. I don’t eat them very often, but when I do, I want it to be a kick butt sandwich. Grilled just right, on good rye, with good homemade Thousand Island dressing, and tasty ingredients.

So, I set about it yesterday, and I must say, it hit the spot. At the deli, I got good corned beef, and some great tasting swiss cheese. I like it on well-made seedless rye with just enough sauerkraut.

I like to put swiss on both sides of the bread, spread one side with some dressing, then layer a few slices of corned beef, the sauerkraut and then another slice of swiss. Put the sandwich in a cast iron frying pan, and slowly cook it until the bread is just toasted, the cheese is melted and the meat is warm. Serve it with some extra dressing to dip, and yum! It is best with some warm potato salad. I didn’t have the time to do that yesterday, so I guess I will be having another in a few days.

Reuben Sandwich

Ingredients:
2 slices rye bread (I use seedless)
butter
swiss cheese (sliced)
corned beef (sliced)
sauerkraut (drained)
Thousand Island dressing (see recipe below)

1. Lightly butter the bread.
2. Place the swiss cheese on one slice of bread. Spread some dressing on it, then lay some slices of corned beef on top of that. Follow this with some sauerkraut, another slice of swiss cheese, and the second slice of bread.
3. Grill the sandwich in a pan until the bread is golden brown and the cheese has melted.
4. Serve with additional dressing on the side.

Thousand Island dressing:
2 tablespoon mayonnaise
1 tablespoon ketchup
1 teaspoon horseradish
1 tsp relish
1/4 teaspoon Worcestershire sauce

Swiss Easter Cake

in a shop window

at the Schweizerhof Hotel cafe in Lucerne

my easter cake

I want to make this fabulous easter cake again. I made it a few years ago when I got back from visiting friends in Switzerland. These ‘cakes’ (more like tarts) were ubiquitous and only available at Easter. I indulged in them several times in the week that I was there. Always a good experience. I made sure to get the recipe from my friend there.

Here is the recipe from her mom with measures in both metric and US

Swiss Easter Cake
Elsbeth’s recipe book identifies the following under the title:
“Osterkuchen”-“Gâteau de Pâques”

SWEET DOUGH (like for fruit pies):
250 gr flour
100-150gr butter
to be blended by hand until smooth
add:

60 gr sugar
1 egg
1 pinch of salt
1-2 spoons of water
to be stored at cool temperature and rolled out to line the cake tin (mold)

FILLING:
60 gr semolina or 100 gr rice (1/4 c. semolina or 1/2 c. rice)
0.6 liters of milk ( 2 1/3 cups)
1 pinch of salt
to be cooked over low heat until soft, then to let cool down

prepare seperately:
50-80 gr butter (5 Tbsp)
70 gr sugar (1/3 cup)
1/2 peel of lemon
3 egg-yolks
to be beaten to become light and foamy, and then mixed with the cold semolina- or rice-mush

add to this mixture:
50 gr sultana(golden) raisins (1/3 cup)
50 gr minced or sliced almonds (1/3 cup)

add and mix-in:
3 egg-whites beaten until stiff

bake with good lower heat (325-ish) about 30 minutes to become golden-yellow.
After it has cooled, use powder-sugar to cover the top.
(and try powdering it with a cutout of a bunny on it, as is the custom!)

PS: 1 gr (gram) is equivalent to .035 ounces/ 1 liter is 1.057 quarts

fabulous coffee cookies

These cookies are great for something that is just a little different. They are scrumptious!

I just made a batch to bring up to Maine with us. We will be having supper tomorrow night with friends after we drop off Eli at camp. I offered to bring something and when they said chocolate chip cookies, I suggested these. I was glad they said yes, as I haven’t made them in a while, and they really are good.

Coffee Chocolate Chunk Cookies

This recipe is from an old Yankee magazine “book”- although I tweaked it a little bit. They are really good, even though kids aren’t so crazy about them.
When I make these, I usually try to save at least a few spoonfuls worth, scoop them into balls, and freeze them, to be able to have just a few another time.

1/4 c. instant coffee powder
2 T boiling water
1 1/2 c. flour
1/4 t baking soda
3/4 c ( 1 1/2 sticks) butter, softened
3/4 c granulated sugar
1/2 c packed light brown sugar
1 egg
1 t vanilla
1 pkg (11oz) semi-sweet chocolate chunks
1 1/2 c chopped hazelnuts (optional but good)

preheat oven to 350*
1. Mix coffee with boiling water, let stand 15 minutes.
2. Mix flour and baking soda, set aside.
3. Beat butter and sugars until light and fluffy. Mix in coffee, egg and vanilla. Stir in flour mixture until well blended. Add chocolate and nuts. Stir until evenly distributed.
4. Chill.
5. Drop large spoonfuls (very mounded Tablespoons) 2” apart onto a foil lined cookie sheet. Smoosh each mound, then bake at 350° for 16 minutes*.

makes 2 dozen large cookies

*340° for 12 minutes for freshly made (not chilled, but room temp)
*340° for 16 minutes for cold from the fridge