Gray Gables Goodies

I get asked every year about sauerkraut balls when we make them for Christmas. I grew up in Germany and love sauerkraut and never heard of these until I moved to NE Ohio and was introduced to them by my former mother-in-law. One bite and I knew they needed to be part of the annual Christmas repertoire. The kicker is, I don’t want to cook on Christmas, so prep these in advance to only have to bread and fry them on Christmas Day. I tweaked her recipe a bit and everyone agreed (even her) that it was improved. Warning: it’s a 1-2 day process so don’t wait to start! These also freeze well (unbreaded), so we can make a batch and freeze half for Christmas in July. 1 lb ground beef 1 lb roll of breakfast sausage (Jimmy Dean is good) 4 tablespoons chopped onion 2 tablespoons dry parsley  1 teaspoon dry mustard powder 1 teaspoon salt 2 cups flour 2 cups of sauerkraut juice drained from: 2 lbs of bagged sauerkraut (canned isn’t as good) Note: if there isn’t 2 cups of juice, top off with milk ...

This recipe says it's from Concierge at DAKL, so I'm not sure if it's only for the bourgeoise or if it's OK for the hoi polloi, but I like it, either way. Especially the dressing. It's good on all kinds of things, including a spoon. 1/2 pound roasted corn kernels 1/3 pound diced onion 1/3 pound diced red bell pepper 1/2 diced jalapeno (can omit if heat sensitive) 1 Tablespoon chopped cilantro (ew, or you can use parsley) 1 diced avocado Dressing: 1/3 cup lime juice 1/3 cup lemon juice 1/2 cup rice vinegar Pinch of ground coriander, toasted Pinch of ground cinnamon, toasted Crushed red pepper to taste 3 Tablespoons sugar Make dressing and set aside. Mix relish ingredient and season with salt and pepper to taste, Toss with the dressing and serve.

Despite being a Southern girl and understanding that not eating black eyed peas on New Year's will lead to a bunch of ill luck, I just can't do it. I've never met a black eyed pea that I like. So, I substitute chickpeas in this one to make it even better. Or, black beans work, too. 1 pound black eye peas, soaked overnight (or just save time and use canned chickpeas, drained, you'll thank me) 1 pound roasted corn kernels 2 tomatoes, sliced 1 large onion, diced 1 cup scallions, diced (or green onion for the rest of us) 1 cup fresh spinach, chopped 1 Tablespoon fresh basil, chopped Dressing: 1/2 cup lime juice 1/4 cup sugar 1/4 cup rice vinegar 1 1/2 cups safflower oil 1 teaspoon red crushed pepper (omit if heat sensitive) 1 teaspoon ground cardamom, toasted zest from the lime Mix the dressing ingredients and set aside. Cook the peas (if you went that way), toss all ingredients, dress, and let marinate for at least 15 minutes

 You know I love a good pumpkin recipe and when it comes from one of my favorite places in the world (Boma at Disney's Animal Kingdom Lodge), then, yes, it needs to be preserved for posterity. This is an easy weeknight dinner to serve with a crusty bread and a cup of cider. 2 lbs pumpkin puree (fresh roasted or canned) 2 quarts of vegetable or chicken stock 2 cups diced onions 1 cup diced celery 1 cup diced carrots 1 cup honey 1 Tablespoon chopped garlic 1/4 teaspoon nutmeg 1/4 teaspoon cinnamon 1/4 teaspoon cloves 1 lb American cheese slices (don't look at me like that, it's delicious!) 1 quart heavy cream (I didn't say it was 100% healthy, either) Add all ingredients to large pot except for the cheese/cream. Cook slowly for 30 minutes Using a hand blender, puree until smooth Stir in cheese until it is melted Add cream and simmer for 10 minutes Garnish with toasted pumpkin seeds, croutons, or cinnamon spiced whipped cream (or a dollop of sour cream or skyr is delightfu...

If you've ever had the bread service from Sanaa at Disney's Animal Kingdom Lodge Kidani Village, you know how delicious it is, but did you know, you can make it at home? You can now!  I had the privilege to be a Duty Manager at DAKL (as it's affectionately known) and while I was there, the chefs graciously shared some of their recipes with me.  I only have 4 from the original bread service to share, but it's a start.  Tamarind Chutney: 1 Tablespoon canola oil 1 teaspoon ground cumin 1 teaspoon ground ginger 1/2 teaspoon garlic powder 1/2 teaspoon ground fennel 1/2 teaspoon garam masala 1/2 teaspoon dried hibiscus flowers (you can use hibiscus tea) 2 cups water 1 1/4 cups brown sugar 3 Tablespoons tamarind paste (some bougie stores carry this, or Amazon) 1/2 cup soy sauce Heat the oil in a saucepan over medium heat. Add the cumin, ginger, garlic powder, fennel, and garam masala. Cook until the spices become fragrant, careful not to burn. Add the dried hibiscus flowers. W...