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Pfeffernüsse (German Spice Cookies)

Some of us of a certain age will think they are pfeffernuse BECAUSE that's what Stella D'Oro called em;). As for spice use in Germany, uhm well it's recorded use goes back at least to the 13th century which is prior to the Golden Age of the Dutch.Keep in mind that due to several rivers, Germany, was an important part of the spice route. Whatever the origins, these cookies are delightful and I make some version or the other every year.

My favorite recipe is also from the JOC although I prefer cardamom over anise seeds as an addition:).

Dec 08, 2013
aluver in Recipes

Easy Slow Cooker Pulled Pork

Got to love this easy peasy technique. Changed the seasoning around a bit having have several convos with EAST NC(this is important;))friends. Added apple cider and a lil beer plus a touch of a sage leaf for 4 lbs of shoulder. omitted the chicken broth. No tomato based sauce added or cinnamon-they like a vinegar based sauce. Slamming and I expect the dish to be a fine addition to my camping menu with a home made apple coleslaw atop.

Mar 26, 2013
aluver in Recipes

Pork bones... Stock options

Late reply yet it's all collective knowledge isn't? :)

I, too, have made the tigers and strawberries chicken pork stock and can attest to it's amazing taste and mouth feel in Asian soups. In my area pork necks and feet are constantly available at great prices and are also a good source of the gelatin needed.

I do not see much use in the already cooked pork bones from the pork shoulder unfortunately.

Jun 21, 2012
aluver in Home Cooking

CHALLENGE - possible to make a terrine or pate with leftover cooked duck and ham, plus raw livers?

Sure you can do it with most of the ingredients you listed. Not sure about the jams and jellies having never included them myself. I made a pate over the December holidays that used pork and chicken livers (raw) plus cooked ham and raw veal strips. Came out wonderfully. You can find some nice recipes by googling Jacque Pepin and or Julia Child. As for the lack of food processor, I hand cut the pork liver using my knife; i used the whole lobes of chicken livers after marinating them in pineau de charentes. You can use your blender BUT be sure to only put small amts of ingredients in at a time or the bottom goods will be emulsified before the top has completed. HTH!

Jan 05, 2012
aluver in Home Cooking