Sunday, October 22, 2017

Ahwahnee Hotel Sweet ‘n Sour Red Cabbage

We visited Yosemite National Park on our honeymoon, and again for our 25th anniversary. At dinner on that second trip I enjoyed this delectable side-dish so much that I wanted to recreate it for a Christmas dinner a few years later. I actually  found the recipe!

At the hotel ((renamed the Majestic Yosemite Hotel in 2016) it was served with tender loin-cut pork chops, but it's a wonderful accompaniment to any pork or smoked meat, like turkey or chicken.

This traditional method for preparing red cabbage does help retain the beautiful red color.

The recipe yields about 1½ quarts, but it's easy to cut it in half or thirds.

6 strips bacon, diced
1 medium apple, peeled, cored and diced
1 medium onion, halved, then sliced
1 medium head red cabbage, cored and shredded
¾ cup water
½ cup red wine vinegar
½ cup brown sugar
½ cup currant jelly
1 teaspoon salt
½ teaspoon ground clove
1⁄8 teaspoon pepper
3 tablespoons flour
3 tablespoons melted butter


In large heavy pot or dutch oven, saute the bacon until crisp. With a slotted spoon, remove the bacon from pot; leave bacon drippings in the pot.

Saute apple and onion in reserved bacon drippings until onion is transparent.

Add cabbage and fry a little longer. Add water, vinegar, sugar, jelly, and seasonings. Bring to boil, cover pot and place in 350-degree oven.




Bake about 1 hour, or until cabbage is very tender.

Combine the flour with melted butter, add a little of the hot liquid from cabbage, then stir the flour mixture into the pot. You may need to add a bit more liquid to balance out the flour, it depends on how juicy the cabbage was before cooking.

Cook over medium-high heat until thickened. Serve with mashed potatoes and spiced winter squash for a really satisfying winter meal!

Note: Half of this recipe will feed 6-8 people as a side to mild meats like ham and pork.

Friday, June 28, 2013

Molassas Sugar Cookies

This recipe really does require vegetable shortening or butter to get the right shape and texture. It is possible to replace half of the flour with white whole wheat flour, though it does result in a more grainy texture. If using regular whole wheat flour, I'd probably stick to subbing out half or less of the all-purpose flour.

3/4 cup vegetable shortening, melted and cooled
2/3 cup sugar (brown sugar makes a richer flavor)
1/4 cup molasses
1 egg
1 tsp. vanilla
1/2 teaspoon cloves
1 teaspoon ginger
1/2 teaspoon allspice
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 t fine black pepper
2 teaspoons baking soda
2 cups sifted flour
Preheat oven to 375°F.
Combine shortening, sugar, molasses and egg and beat with mixer.
Sift together salt, and spices; add to first mixture and mix well. Add flour and soda.
Chill dough.  (pack into plastic container, bake within 2 weeks)
Form into 1" balls, roll in granulated sugar and place on ungreased cookie sheet 2" apart. (note: I use a parchment lined cookie sheet and it works fine)
Do not press down.
Bake for 10-11 minutes, rotating pan after about 8 minutes to bake evenly.
Cool on wire rack.

ALTERNATE METHOD
Make two rolls of the dough in waxed paper or parchment paper. Chill, or freeze up to a week, then thaw in the frig until soft enough to slice. Cut into 1/4" - 3/8" slices, dip the top of each slice in powdered sugar, then place slices on an ungreased cookie sheet. Bake at 350°F about 9 minutes. This method produces in a larger, thinner, crispy gingersnap type cookie.