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Sat Dec 28, 2013, 09:24 PM

Sick of Turkey? Best 2 Days after Christmas Dinner

Schleisicher Himmelreich.

1 tbsp flour

2 pds rolled boneless pork

1 cup dried apricot

1 cup dried pitted prunes

1/4 cup granulated brown sugar,

1/2 cup dry white wine.


Dust the inside of a cooking bag with flour.

Place meat and fruit in cooking bag; sprinkle with brown sugar. Pour wine over all.

Tie bag securely.

Puncture 4 small holes about 4 inches apart in top of bag.

Place bag in shallow roasting pan.

Cook in a slow oven (325 F.) 1 1/2 hours. Place meat on serving platter; arrange fruit around meat. Serves 4-6.

You'll find a cooking bag where they sell parchment paper for cooking


Serve with Gustav's home brewed Breslauer bier.

Wolf

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Arrow 13 replies Author Time Post
Reply Sick of Turkey? Best 2 Days after Christmas Dinner (Original post)
Wolf Frankula Dec 2013 OP
pinto Dec 2013 #1
csziggy Dec 2013 #11
pinto Dec 2013 #12
csziggy Dec 2013 #13
Wolf Frankula Dec 2013 #2
Galileo126 Dec 2013 #3
PADemD Dec 2013 #4
Freddie Dec 2013 #9
PADemD Dec 2013 #10
grasswire Dec 2013 #5
Fortinbras Armstrong Dec 2013 #6
rdharma Dec 2013 #7
Wolf Frankula Dec 2013 #8

Response to Wolf Frankula (Original post)

Sat Dec 28, 2013, 09:51 PM

1. What's a cooking bag? I've ended up with more ham than any one person should have on hand.

Looking for some different cook and freeze for later meals.

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Response to pinto (Reply #1)

Sun Dec 29, 2013, 11:21 PM

11. One of my favorites for leftover ham - South Pacific Casserole

1 to 1 1/2 cups ham, cubed
1 cup rice, uncooked
1/2 cup green pepper, chopped
1/2 cup onion, chopped
1 to 1 1/2 tsp curry powder
1 tsp salt
2 tblsp brown sugar
1 1/2 cups orange juice (or to taste)

Cook rice according to package directions. Saute green pepper and onion until tender. Add brown sugar, curry powder and 1/2 cup orange juice. Cook until ingredients are well mixed and sugar is melter. Add rice, ham, salt and remaining orange juice. Place in casserole. Bake at 350 for 30 5o 40 minutes. Serve with chutney.

I've added stuff like raisins, chopped apples, or chopped pears just to change it out and vary the taste. It freezes well at the step just before baking. I've also substituted leftover roast pork for the ham.

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Response to csziggy (Reply #11)

Sun Dec 29, 2013, 11:25 PM

12. Thanks. That sounds good. I'm going to give it a go. Definitely w/ raisins.

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Response to pinto (Reply #12)

Sun Dec 29, 2013, 11:33 PM

13. It's just so different than the usual ham dish

But it's really good. I just found a forgotten package of ham in the freezer - I think I will make it for us sometime in the next few weeks.

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Response to Wolf Frankula (Original post)

Sat Dec 28, 2013, 09:54 PM

2. It's a culinary parchment bag.

We buy the Reynold's variety at Winco.

Wolf

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Response to Wolf Frankula (Original post)

Sat Dec 28, 2013, 09:55 PM

3. Gonna have to try this

I like the idea of fruit with meat. It's very northern European (I think of Scandinavia, but Deutschland works too. Rustic, using preserved fruit.)

Being in SoCal, I'd probably replace the prunes with palm dates, since they are so plentiful and nicely sweet. This recipe looks very yummy!

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Response to Wolf Frankula (Original post)

Sat Dec 28, 2013, 11:39 PM

4. Sick of turkey

Sounds delicious, but New Year's Day is coming up; and, in PA, we eat pork and sauerkraut with mashed potatoes and spiced red apples for good luck in the New Year.

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Response to PADemD (Reply #4)

Sun Dec 29, 2013, 03:55 PM

9. Yep, I'm PA Dutch (Mom's side)

And it's a rule you must have pork and sauerkraut on NY day. Somehow the PA Dutch genetics lost me as I hate sauerkraut. Making pulled pork sandwiches for a party tonight, does that count?

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Response to Freddie (Reply #9)

Sun Dec 29, 2013, 06:17 PM

10. I'm not very fond of sauerkraut, too.

I sometimes cheat and add a spoonful of sugar.

I think it's eating the pork that brings luck.

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Response to Wolf Frankula (Original post)

Sun Dec 29, 2013, 12:40 AM

5. not sick of turkey; buying one t omorrow



But your dish looks delicious nevertheless.

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Response to Wolf Frankula (Original post)

Sun Dec 29, 2013, 07:29 AM

6. I tend to get a turkey breast, so there are some leftovers

But not a ton of them.

At the first job I had after I got married, they gave us all 20-pound turkeys for Christmas. Since it was just my wife and me, we had it for days and days.

This year, by the way, I made a lamb roast with roast potatoes and glazed carrots. There was enough lamb left over for a shepherd's pie.

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Response to Wolf Frankula (Original post)

Sun Dec 29, 2013, 01:05 PM

7. Schlesisches Himmelreich needs more than beer to accompany it........

 

Although that's a good start! But I'd recommend some Schlesische Kartoffelklöse (aka po Polsku "kluski śląskie" and some Rotkohl on the side as well.


Schlesische Kartoffelklöse are easy to make. You need just 1 1/2 lb. pre-boiled potatoes, about 5 oz. potato flour (use only potato flour!), an egg, and salt. This will make 4 dumplings that are made a little smaller than a tennis ball (you can adjust this recipe to the number of dumplings you want to make).

Cooled (but still warm) boiled potatoes are put through a ricer into a large mixing bowl, most of the potato flour is added, with the egg on top. Knead into an almost bread dough type consistency (adjusting the firmness by adding the remaining flour as needed). Put the formed dumplings in a pot of boiling water (enough water to sufficiently cover them). Adjust temperature of water to just below the boiling point and cover. When all the dumplings float, they are done.

This video is in German and the batch made is twice the size of my recipe aboove, but it gives you a good idea how it's done..........

Here's a good recipe for Rotkohl..... http://germanfood.about.com/od/saladsandsides/r/redcabbage.htm

BTW - Make sure to soak the dried fruit for the Himmelreich the night before.

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Response to rdharma (Reply #7)

Sun Dec 29, 2013, 01:09 PM

8. We Had Noodles and Cabbage with it.

Thanks for the dumplings recipe.

Wolf

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