Low-Carb Special Occasions
Published on: Tuesday, 02 October 2012 18:06:00.
At our last party we had a dilemma: Should we make low-carb food for everyone, or should we make an exception for the party and eat carbohydrates? Or stick to meat and salad? We didn't want a lot of leftovers, and we really didn't want to make food no one would eat. So that was the challenge: 30 servings, low-carb, easy and affordable to make.
For Christmas it was the opposite. Usually we make a five-course meal for four to six people. It's tradition! And Christmas without two weeks of trying things out, shopping for special ingredients, planning, and finally feasting is no fun!
And the third challenge: Parents come over on Sunday afternoon. Mom calls and asks, "Should I bring cake? (And this always means cake made from scratch, not a mix.) Oh, sure...I'll let you handle it." Of course, that appeals to my ambition. I'll show that cake can taste great without carbs!
To find low-carb answers to these challenges, keep reading...
Published on: Nov 21 2013, 19:34
Once everything's ready, we can assemble our dakos. First, brush the paximadi with some olive oil and salt it well. Spread the tomatoes on top. Add some more salt and crumbled feta (sheep feta, if you're feeling adventurous). Food for the gods (Zeus, that is!)
Published on: Jun 18 2013, 18:55
Okra is one of the oldest cultivated plants, although it's not common in Germany. Preparing fresh okra is somewhat complicated, so we use pickled okra from a jar. Pour the okra into a colander and drain it well, rinsing it thoroughly with water 2-3 times. This gets rid of the slimy juice (which is edible but gives the salad a, shall we say, unique texture). Combine 500 g yogurt and 2 EL olive oil in a bowl and stir until creamy. Season with plenty of fresh dill and then add the coarsely-chopped …
Published on: Jun 17 2013, 18:25
This is where it gets stressful, since both the Hollandaise and the pancakes require constant attention. Add 100 ml dry white wine to the egg yolks, then season with 1/2 TL salt, nutmeg, and (if desired) a little chili powder. Heat gradually in a water bath. The key to success is to stir continuously. Slowly add the liquid butter. The sauce should be quite runny at first, but as it heats the egg will congeal, creating the characteristic taste and texture of Hollandaise. It's important to notice …
Published on: Apr 18 2013, 23:28
When the lamb is ready, strain the gravy from the roasting pan and thicken it with guar gum. The gravy will be a gorgeous shade of dark red from the wine. Overturn the pudding pan to get the pudding out and then pour the mint sauce over it. This meal is both delicious and visually appealing - a feast worthy of a princess. If you've invited Kate Middleton over for dinner, it's perfect!
Published on: Apr 05 2013, 18:25
Now for a special touch, which admittedly wasn't my idea: Use a spoon to press 6 (or with a smaller dish, 4) wells into the casserole filling, and crack a raw egg into each one. Be careful not to break the yolks. Add a few drops of Worcestershire sauce to each egg white. Instead of covering the casserole with a flat layer of dough like in the original recipe, I crumbled the rest of the dough and sprinkled it over the top. The crumb topping confused our guests: "We're having something sweet f…
Published on: Mar 20 2013, 21:52
Arrange your bacon blossoms in the bottom of an oven-safe dish. Before the dish goes into the oven, place a small piece of Brie on top of each sprout, making sure to include some of the Brie's rind. Combine 100 ml of the Brussels sprout cooking water, 100 ml broth, and 100 ml cream and pour the mixture into the dish. This is not so much a sauce as a way to ensure that the sprouts don't dry out. Bake uncovered at 400° F (200° C) for 20 minutes. When we tasted the finished dish, it exceeded all…
Published on: Feb 03 2013, 23:00
I admit it: there's actually nothing African about these dumplings. The coconut is from the Dominican Republic, the bamboo shoots from China, the orange from Spain, and the marzipan (a mixture of ground almonds and rosewater) from the city of Lubeck. And dumplings, of course, are about as German as it gets. Furthermore, they're seasoned with Christmas spices. In spite of all this, the dumplings reminded me of an African dish that I enjoyed once: the mild sweetness mixed with a colorful bouquet o…
Published on: Feb 03 2013, 21:56
Fertig!One of my favorite recipes from the old days was Quiche Lorraine. No birthday buffet should be without it. I always cut it into small servings, because it's very filling! Once I moved to Offenbach and my parties got significantly larger, this wonderful dish was forgotten. Nachdem ich nach Offenbach gezogen bin, und meine Parties wesentlich größer wurden geriet dieses wunderbare Gericht etwas in Vergessenheit. A large pot of Chili is better suited to the task of feeding 35 hungry guest…
Published on: Jan 27 2013, 21:40
Published on: Jan 23 2013, 03:02
After washing the eggplants, cut them into round slices about as thick as your finger. Fill a pot with plenty of salt water, bring it to a boil, and blanch the eggplant slices for 5 minutes max. Blot them dry and brown them on both sides in olive oil. While browning the eggplant, we can remove the tomatoes from the vinegar water and puree them with an immersion blender. Add cream and cream cheese to the tomatoes. You probably don't need to add salt. The zing in our tapas comes from the chili…
Login to comment