Lemon Pound Sandtorte Cake
2 sticks butter
3 c. white sugar
1 c. sour cream
3 c. flour
¼ tsp. baking powder
1½ tsp. vanilla
1 tsp. almond extract
Zest of 1 lemon
6 tsp. fresh lemon juice
Preheat oven to 350°F. Grease and flour a Bundt pan. Cream butter. Add sugar a little at a time; beat until light colored. Add eggs, one at a time. Add sour cream and vanilla, almond extract, lemon zest and lemon juice. Mix flour and baking powder together and add to creamed mixture slowly. Bake for 1 hour and 25 minutes, but begin checking at 1 hour and 10 minutes. Over-cooking can make it dry and under-cooking can make it fall.
Juice of one large lemon
Zest of one lemon
2¼ c. powdered sugar
Mix together and drizzle over top of cake. Korean recipes are not for those cooks who want a fast meal. The preparation time can be tedious. This is why I would do the preparation on a weekend so they can be enjoyed during the week.
This recipe calls for beef short ribs—the beef short ribs that you find at your grocer are cut into large single sections. You need to ask your grocer to cut the ribs Korean style. Farm Fresh has had this cut in their store; or explain to your store’s meat department to cut crosswise so that there are three bones per slice, cut approximately ½ inch thick.
1 c. soy sauce
1 c. cola soda (do not use diet soda, Pepsi works best)
5 cloves garlic, chopped fine
3 Tbs. honey
1 Tbs. crushed red pepper
1 Tbs. sesame oil
3 Tbs. sugar, may need more to taste
6 green scallions
Rinse ribs thoroughly and pat dry. Mix sauce ingredients in large bowl. Taste the sauce to decide if you would like to make it spicier or sweeter. Take the ribs and place into the sauce, ensuring that the meat is coated. Divide the ribs and place into large zipper bags. Divide the remaining marinade and pour into the bags. Seal bags and place in a container so the bags can lay flat; refrigerate. Turn the bags over twice each day to ensure the marinade coats the meat. Repeat this process for three days at a minimum. I prefer to do this for 5-7 days.
To cook: Remove ribs from marinade and dispose of marinade and bags. You can barbecue the ribs as you would any meat. The ribs taste the best when they are cooked medium well done. If it is wintertime, you can put the ribs in the oven at 450 degrees and cook approximately 5 minutes per side using a baking sheet and cooling racks to let the juices drop onto the baking sheet.
1 pkg. wonton wrappers
1 lb. lean hamburger
1 stalk celery, chopped fine
2 small carrots, shredded fine
2 cloves garlic, chopped fine
4 green onions (entire onion), sliced thin
2 Tbs. soy sauce
Set a cup or bowl of water and a fork handy to seal the yakimandu when you have filled them. You will need a large tray or baking sheet to place the finished yakimandu.
Mix all ingredients except the wonton wrappers in a bowl. Open the wonton wrappers and keep a damp towel over them so they do not dry while you are working. Place a wonton on a small plate. When you fill the wonton you want to remember that you want the edges of the wonton to meet so that it resembles a triangle. You will need to determine which side of the wonton will be the bottom. Scoop approximately 1 tsp. of meat mixture and place towards the middle of the wonton. You will need to wet the bottom side of wonton with a pastry brush or your finger that has been dipped in water. Pull the top of wonton to meet the bottom. Using a fork dipped in water, press the top of the wonton to the bottom, ensuring the wonton is sealed. Place on tray filled side down and complete assembling the remaining wontons. Place the wontons on the tray so they do not touch each other.
To cook: Heat a large fry pan filled with choice of oil, cook until browned on both sides. Place on platter with paper towels to drain. Let cool for at least 5 minutes before eating, as they can be very hot.
Serve on platter with your choice of a dipping sauce, such as teriyaki or a duck sauce.
This dish is used as a side dish with steamed rice and can be served with the Korean Ribs.
1 large bag of pre-washed spinach, or your own bunch of spinach
1 c. soy sauce
1 c. honey
5-6 cloves of garlic
5-6 pieces of thinly sliced fresh ginger root
Sesame seeds, optional
Mix all ingredients together in bowl except for sesame oil and sesame seeds. Boil large pot of water. Place spinach in pot until it is submerged. Empty the pot into colander. Cool spinach with cold water. Grab handfuls of spinach and squeeze out as much water as you can. Place spinach, teriyaki sauce and a dollop of sesame oil in a small bowl. Let marinate for at least one hour in refrigerator; for best results marinate over night. When ready to serve you can put crushed sesame seeds on top if you like for presentation. Keep no longer than one week in refrigerator.
My grandmother would cook for us grandchildren when we were young while visiting at her home. These recipes are comfort food that I enjoy to this day.
Small head of red cabbage
Salt and pepper to taste
Oil and vinegar
Remove dead leaves from cabbage. Slice into thin slices approximately ¼ inch thick and place in bowl. Add oil and vinegar as you would for a salad dressing, salt and pepper. Chill for at least an hour. This salad will remain crisp for at least two days. Serve with any meal; very colorful side dish.
My brother was the only boy of six grandchildren. He used to like to use the old-fashioned eggbeater and beat water and this kept him busy for hours. Grandma would let him beat the eggs to add to the soup.
Small pasta, such as orzo or alphabet
2 eggs, beaten well
2 tsp. Parmesan cheese, in the shaker
2 chicken bouillon cubes, or 2 Tbs. granulated bouillon
3 c. water
Boil water in medium pan. Add bouillon and dissolve. Add pasta and cook until al dente. While the pasta is cooking, mix the eggs and Parmesan cheese together in small bowl. When the pasta is done, reduce the heat to a low simmer and wait until the boiling has subsided to low, slowly add the egg mixture to the pan in a circle around the edges of the pan. You will see the egg mixture begin to cook. Slowly take a spoon and mix the egg mixture with the pasta. The soup will be completed at this time. Serve in bowls. I have added sliced green onions on top to give it an extra kick.
I have also made this same recipe using ramen noodles and the seasoning mix for a quick meal. You can also add sliced chicken to make this a hearty meal with a side salad.
6 small to medium zucchini
3 eggs, beaten
¼ c. Italian seasoned breadcrumbs
¼ c. Parmesan cheese, in shaker
Pinch of oregano
Salt, to taste
Pepper, to taste
1 c. Cheddar cheese, grated
Parboil zucchini. Let cool. Slice zucchini in half; remove the pulp of the zucchini and place in bowl. Place the zucchini halves into a greased 9x13-inch baking dish. Drain and mash the zucchini. To the cooled zucchini mash, add beaten eggs, breadcrumbs, Parmesan cheese, oregano, salt, pepper and let set for 15 minutes. There may be some liquid that rises to the top of mixture; add like amounts of the cheese and breadcrumbs to absorb the liquid. Go lightly as this will absorb fast.
Spoon the mixture into the zucchini halves and top with the grated cheese. Bake in a 350°F. oven for about 30 minutes. Remove and let set. These can be served hot or can be stored in the refrigerator, covered, for up to four days. These are good hot or cold.
This next recipe is very similar to the stuffed zucchini, just in a different form.
6 medium/large zucchini, or the equivalent of green head lettuce or chard
5 eggs, beaten
Italian breadcrumbs, ½ of the amount of the egg volume
Parmesan cheese, grated in the shaker, ½ of the amount of the egg volume
Depending on whether you choose zucchini, lettuce or chard, it will need to be chopped fine. Place into Dutch oven pan and cook with a little of water to keep it moist while it is reducing. You want the product to be reduced to a mash. Drain and cool, approximately 15 minutes. Mix the eggs, breadcrumbs, Parmesan cheese, oregano and add to the cooled mixture about 1 cup at a time as to not let the egg mixture cook. Mix thoroughly.
Heat a large non-stick pan with about ¼ oil in the pan to medium-low. When heated, slowly add the mixture to the pan; ensuring the mixture is spread evenly. Reduce the heat to lowest setting. You may see the oil rise around the sides of the mixture; take spatula to even the edges of the mixture to form a large pancake. Be sure to keep pan on low and shake pan to ensure the bottom of mixture does not stick to pan.
Cook for approximately 45 minutes and remove from heat. Take a plate large enough to place over the pan and flip onto plate. Add a little oil to pan and return the mixture to the pan. Cook on low for approximately 30 minutes. Be sure to shake pan to ensure the freta is not sticking to pan. You may need to add oil at times, depending on what vegetable that you used. Chard and zucchini usually take more moisture to cook. When sides are browned, remove from heat and let set for about 30 minutes.
This is an easy way to serve: place on a plate and cut into slices like a pizza. Good hot or cold. Can be served with brown gravy on top!