tag:blogger.com,1999:blog-35509748976062267962024-03-05T21:58:47.005-08:00Awakening ArtemisRonnahttp://www.blogger.com/profile/00474941687416066718noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-3550974897606226796.post-40082288517199112222010-12-24T16:18:00.000-08:002010-12-24T16:18:36.562-08:00Russian Christmas Cookies for Santa<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfA7rMouLGBUBCwEPRG4FTUQcl_UhzU312c3WxlTGSYmmciDTEmR5gCH3iNDxgqBYsECW06rpc4vk14MoWzK_nBNgtOdPrzEPJksSPjwNVnJGUgJttixjl9qgGd0aRHGkg7cYvGeXNIaM/s1600/pic1.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfA7rMouLGBUBCwEPRG4FTUQcl_UhzU312c3WxlTGSYmmciDTEmR5gCH3iNDxgqBYsECW06rpc4vk14MoWzK_nBNgtOdPrzEPJksSPjwNVnJGUgJttixjl9qgGd0aRHGkg7cYvGeXNIaM/s320/pic1.jpg" width="232" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">For Santa's much-needed midnight snack we made a classic Russian Christmas cookie: tea cakes. With the help of my youngest son these simple, yet delicious morsels were ready for Santa in under 45 minutes. </div><br />
To make these delicious treats, mix:<br />
1 part softened butter <br />
1/2 as much powdered sugar <br />
vanilla extract (about 2 tsp/cup of butter)<br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">To this mixture add:</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 parts flour</div>a generous pinch of sea salt<br />
1 part finely chopped walnuts (preferably soaked overnight in salt water and then dehydrated)<br />
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The mixture should be crumbly, with the ability to hold together when squished together, but not sticking to the bowl. <br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Roll little balls about 1 inch in diameter and place, slightly separated on cookie sheet (I prefer stoneware). </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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Bake for 15-20 minutes at 325-350. Pull out <em>before </em>they golden. Quickly roll warm cookies in powdered sugar. Cool and set them out for Santa to enjoy!</div><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio8XpfHNvtx1wZELBbdef-WREPpOw0rLqBTCM1N78NvGaDhbbhyQGwf07WHvunMCizilyGlRBk4u3HIC8HTASRjR_QphIKRj6zC-Z1vsTa68ir6gdMIDYaW7uAT_KCgvZNfnxut7VzvXA/s1600/pic4.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio8XpfHNvtx1wZELBbdef-WREPpOw0rLqBTCM1N78NvGaDhbbhyQGwf07WHvunMCizilyGlRBk4u3HIC8HTASRjR_QphIKRj6zC-Z1vsTa68ir6gdMIDYaW7uAT_KCgvZNfnxut7VzvXA/s200/pic4.jpg" width="150" /></a></div>Ronnahttp://www.blogger.com/profile/00474941687416066718noreply@blogger.com0tag:blogger.com,1999:blog-3550974897606226796.post-79864958168802257182010-12-19T16:05:00.000-08:002010-12-22T14:53:18.939-08:00Homemade Beef Jerky<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Making beef jerky is becoming a holiday tradition, and a big hit with the men in the family on Christmas morning. This year my five year old son helped with every single step.</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIzkT5ia0V8EknNgl50ChoPLgvbERNtYSinMp2rV2lSceUyIzeAXjLtjOWA7hyIupgB7cCHeHlJ916wckT5AqoGb4UzUSiBd113eRdjwn7Bn1QSiUybgybu1m1dlnMOo639WusDanK1A0/s1600/Picture+019.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIzkT5ia0V8EknNgl50ChoPLgvbERNtYSinMp2rV2lSceUyIzeAXjLtjOWA7hyIupgB7cCHeHlJ916wckT5AqoGb4UzUSiBd113eRdjwn7Bn1QSiUybgybu1m1dlnMOo639WusDanK1A0/s320/Picture+019.jpg" width="240" /></a></div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">First, we make a marinade of soy sauce, salt, pepper, garlic, ginger, and worchestershire sauce. S carefully measured and mixed the ingredients before we carefully cut the London Broil into 1/4 inch-wide strips. It is important to use a lean cut of meat as fat makes the jerky tough and unchewable.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijKpMv2KUWD2yunJZVOswitNj7Z-9VUbNSlovIFIyr8i6ItUYUzb2nitn0NTRrLJ_0Lc1oL_i7CDDgs0SqnAb1bSFWlA03N7vPWBhPiEOI6ydGOa7cemfRNHHEuVK6c9RkSASDOHx88Rc/s1600/Silasjerky.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijKpMv2KUWD2yunJZVOswitNj7Z-9VUbNSlovIFIyr8i6ItUYUzb2nitn0NTRrLJ_0Lc1oL_i7CDDgs0SqnAb1bSFWlA03N7vPWBhPiEOI6ydGOa7cemfRNHHEuVK6c9RkSASDOHx88Rc/s320/Silasjerky.jpg" width="240" /></a><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"> </div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><img border="0" height="163" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja53SSeGfFWBrMCZ0IXDnAZZMsuRPUNI1GutIgFvlbMRPMioX7xuyjy1TlcsOdkXkVSlv_szxDTDJ-iwxBB86UQBnLj0jiQqm5Eaw_tWFPpWYF-0ZGoXli4hn67iCfU1Wd3r3IWkvPyGc/s200/Picture+008.jpg" width="200" /></div><br />
</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">After all the meat was cut into strips, we layered it in a glass dish, carefully pouring some marinade over each layer. This mixture sat in the fridge for about 12 hours, soaking up flavor. For this batch we used about 4.5 pounds of meat which resulted in just over a pound, or half gallon jar full of jerky.</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div></div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2UXsVLDPyB3xnkBL7HJoSNe4r33bFoICrHLpv84lrNw4sVosPNppyrGH6B1oRvgv5lSjsbKsHFwumikBRLgHsmJGRiq-Lx_tWddECR567zIWcZgY2HJr4F18RGAZxbIGX1D_9WjUQ2jI/s1600/Picture+021.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2UXsVLDPyB3xnkBL7HJoSNe4r33bFoICrHLpv84lrNw4sVosPNppyrGH6B1oRvgv5lSjsbKsHFwumikBRLgHsmJGRiq-Lx_tWddECR567zIWcZgY2HJr4F18RGAZxbIGX1D_9WjUQ2jI/s200/Picture+021.jpg" width="150" /></a>After soaking, the jerky is spread out on racks and placed in the oven over parchment paper (to catch the drippings). The meat dehydrates in the oven at 140-160 degrees for about 8 hours at which point the temperature can be lowered to 120-130. The jerky should be closely watched at this point to prevent the creation of jerky chips. The meat should bend and crack slightly without breaking when it is done. It is then removed from the oven and allowed to cool before packaging and storing in a cool, dry place. </div></div></div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">S was soooo proud of the jerky he made this year! He can't wait to have his own hand-made gift to give to his grandfathers this year. </div></div></div></div></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div align="left" class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja53SSeGfFWBrMCZ0IXDnAZZMsuRPUNI1GutIgFvlbMRPMioX7xuyjy1TlcsOdkXkVSlv_szxDTDJ-iwxBB86UQBnLj0jiQqm5Eaw_tWFPpWYF-0ZGoXli4hn67iCfU1Wd3r3IWkvPyGc/s1600/Picture+008.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Check out some other cool posts, recipes, and discussions at <a href="http://www.foodrenegade.com/fight-back-friday-december-17th/">Food Renegade</a>.</div>Ronnahttp://www.blogger.com/profile/00474941687416066718noreply@blogger.com2