I have started a Monthly Giveaway. I will be drawing names from
followers that comment. The drawings will be on the 1st of each month!
These will be perfect for your Spring Decor. Remember each new posting you comment on, will be another chance for you to win the Prim Dried Carrots & Dried Grass
BAKED SAUSAGE AND SAUERKRAUT WITH APPLES
Sautéed apples and sauerkraut bring a sweet and sour flavor to the otherwise savory pan-fried sausages. Most commonly found in the German-speaking area of the Alps, this delicious entrée is often served with a dab of dark, spicy German mustard on the side for dipping
3 tablespoons butter, divided
1 large onion, cut in half and thinly sliced
2 rosemary sprigs
1 tablespoon extra virgin olive oil
2 pounds large raw pork sausage links, left whole
4 cups sauerkraut, about one 28-ounce jar, well drained
1/2 cup dry white wine
1/2 cup chicken broth
1 bay leaf
4 firm cooking apples, such as Fuji or Pippin, peeled, cored, and sliced
1 tablespoon brown sugar (optional)
Ingredient Options: Substitute chicken sausage links for the pork. Use a gluten-free chicken broth and gluten-free sausage.
Preheat oven to 325°F.
In a large oven-safe skillet, melt 1 tablespoon butter over medium heat. Sauté onion and rosemary sprigs until onion is golden, about 10 minutes. Transfer to a plate and set aside.
Add olive oil to the skillet. Add sausages and cook, turning, just until skins are browned, about 5 minutes per side. Remove sausages to a plate.
Add sauerkraut and sautéed onions to the skillet. Place sausages on top. Mix wine and chicken broth together. Pour slowly all over the top. Add bay leaf to the middle of the dish. Cover with a lid or foil and transfer pan to oven. Bake for 1 hour.
Meanwhile, prepare apples by melting remaining 2 tablespoons butter in a large skillet. Add apples and sauté until just tender, adding brown sugar, if desired. Apples will cook in about 5 to 10 minutes. To serve, spoon baked sausages and sauerkraut onto a serving platter. Top with sautéed apples. Serve
piping hot with spicy mustard on the side.
FLOURLESS CHOCOLATE CAKE WITH DARK CHOCOLATE GLAZE
Enjoy this luscious cake — a little goes a long way!
12 ounces bittersweet chocolate chips or bittersweet chocolate, roughly chopped
1 cup (2 sticks) plus 3 tablespoons butter, cut into chunks
1 1/4 cups sugar
1 cup unsweetened cocoa powder
1 tablespoon milk
1 tablespoon honey
1/4 teaspoon gluten-free vanilla extract
Preheat oven to 375°F. Spray a 9-inch springform pan with nonstick cooking spray, then line the bottom with a circle of parchment paper. Spray the paper with cooking spray, too, then set the pan aside.
Place two-thirds (8 ounces) of the chocolate and 1 cup (2 sticks) of the butter in a medium saucepan over medium low heat. Stirring often, melt chocolate with butter until completely blended. Remove from heat and transfer to a large bowl. (Alternatively, you may use your microwave to melt the butter with the chocolate, if desired). Add sugar and mix well. Add eggs one at a time, whisking well after each addition. Sift cocoa into bowl and stir until just blended.
Pour batter into prepared pan and bake for 35 to 40 minutes, or until cake has risen and top has formed a thin crust. The cake should be just firm in the center when done. Cool for 10 minutes, then invert onto a plate, removing sides of springform pan. Remove and discard parchment paper and set cake aside to cool completely.
Meanwhile, make the chocolate glaze. Melt remaining 4 ounces chocolate and 3 tablespoons butter in a small saucepan over medium low heat, stirring until smooth. Remove from heat, then stir in milk, honey and vanilla. Set aside to cool slightly.
When cake has cooled, pour glaze onto the center. Using a spatula or the back of a spoon, very gently smooth glaze along the top and sides of the cake. Chill cake, uncovered, for 30 to 60 minutes before serving to set the glaze and make the cake easier to slice.
Recipes from Whole Foods