Honey would change the consistency a bit, but careful
adapting would make it work.
About what I figured.
To me, honey has somewhat different characteristics
than even the thickest syrup, so I'd have to be
extra careful or at least thoughtful in the adaptation.
Might have to try it. I've made apple butter, peach butter and sweet potato butter at various times so a mixed fruit one sounds just as
good.
If you have extra odd bits of fruit, why not.
Right now we've got some SC peaches in the fridge, bananas on the
counter and mangoes in the hanging basket. The combo would make a good
fresh fruit salsa but not a butter.
I could see a peach butter (waste of peaches unless they
were second-rate) and a banana butter, but not a peach-and-
banana butter.
Title: Boiled Red Cabbage
Somewhat different from the way I do red cabbage; I use a recipe from a Bavarian cook book Steve was given when he had a TDY assignment in
Augsburg.
I've made braised red cabbage a bunch of times, never
using a recipe, but it's ended up tasting right every
time (also, it depends on what else the meal consists of).
+
endangered animals, to the degree that there are
now wildlife tours of the zone. We'll see how long
the North Koreans can refrain from causing trouble.
Interesting, that neveer happened in the No Man's Land with the Berlin
wall.
The area around the Berlin wall was narrow, urban, deforested,
and uninteresting. The DMZ is over 2 miles wide.
Hambak Steak
categories: Korean, Japanese, Salisbury, German, hambagu, main, beef
Serves: 4
2/3 lb ground beef
2/3 lb ground pork
1 sm onion, minced
1 Tb butter
1 egg
1/2 c Panko breadcrumbs
4 Tb milk
1/2 ts nutmeg
salt and pepper to taste
2 Tb oil
4 Fried eggs for topping, opt
h - For the sauce
1/2 c red wine
1/2 c beef stock
1/4 c ketchup
2 Tb Worcestershire sauce
2 Tb Heinz 57 or A1
In a skillet over medium heat, wolt onion in
butter until golden and soft.
Combine beef, pork, sauted onion, egg, Panko,
milk, and nutmeg; season. Mix everything well
with your hand. Take 1/4 and form into a patty,
then throw it forcefully from one palm of your
hand to the other several times as if you are
hitting the patty. This will improve the
texture of the patty and help it hold its
shape during the cooking. Repeat with the rest
of the patties. Make an indentation with your
finger in the patties in the center.
Heat skillet over medium heat, add some oil,
and drop the patties to sear the outside, 2 min
per side. Then reduce the heat to low and
continue to cook. You can cover with a lid
leaving a crack for the steam to escape. This
will ensure to cook the patties all the way.
Remove the patties to a plate and keep warm.
To make the sauce; raise the heat under the
skillet, and deglaze with the red wine. Let the
wine reduce in half. Add the stock, ketchup,
Worcestershire, and steak sauce. reduce the
heat to low and let the sauce simmer to thicken.
Drizzle the sauce over your steak and top with a
fried egg if you wish. Serve with steamed rice
and vegetable or salad.
after Holly, beyondkinchee.com
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