The Rip Van Wrinkler, XXIII, Issue 4, November 2019

Page 4 < previous page > <next page>

"Table manners. . ." is the NEW Contest!
Enter stories &/or PHOTOS by January 1st.


AJ Grewe's fancy butter design.

Polite arrangement on the road - Stewarts' RV.

Polite arangement Chez Grewe - Imani, AJ and Lela.

M, not so polite - Harlans' table.

Frey and Liner have it all worked out.


by Mollie Katzen


Moosewood’s Swiss Cheese Onion Soup.

2 tablespoons butter
4-5 yellow onions thinly sliced
1 teaspoon salt
1/2 teaspoon dry mustard
2 Sprigs fresh thyme or a scant 1/2 teaspoon dried thyme
4 cups hot water
2 tablespoons soy sauce
3 tablespoons dry white wine
White pepper to taste
Day-old sourdough or peasant bread
Swiss Cheese

Over a medium heat, melt butter in a heavy-bottomed saucepan. Add the onions and salt. Sweat the onions for 10 minutes, stirring often.
Add the mustard and thyme. Stir, turn down the heat to low and cover the pan with a tight-fitting lid. Let the onions cook in their own juices for 35 minutes.
Add the water, soy sauce, wine, and white pepper. Stir soup, bring to simmer and cook for 10 minutes more.
Heat the broiler on low heat (if option). Place oven-safe bowls onto a cookie sheet and fill bowls 3/4 full with soup. Cover each soup with a slice of bread and a few slices of Swiss cheese. Put the cookie sheet under the broiler and broil until the cheese is melted. Serve immediately.

Pfeffernüsse (German Iced Gingerbread Cookies)
suggested by Luca Madden (Recipe by Kimberly Killebrew)

These authentic German Pfeffernüsse will bring back those cherished memories of the holiday season.

Prep Time - 20 mins
Cook Time - 15 mins
Total Time - 25 mins

Servings: 50 cookies Calories: 76kcal| Carbohydrates: 14g | Fat: 1g | Cholesterol:7mg | Sodium: 25mg | Potassium: 11mg | Sugar: 9g | Vitamin A: 1.1% | Calcium: 0.5% | Iron: 1.8%.

2 1/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3-4 teaspoons Lebkuchengewürz
*Homemade Lebkuchengewürze (highly recommended)
1/4 teaspoon finely ground white pepper
1/4 cup almond meal
1/2 cup packed brown sugar
1/3 cup pure honey
5 tablespoons unsalted butter
3 tablespoons heavy cream
1 large egg

For the Glaze:
2 1/2 cups powdered sugar
3-4 tablespoons hot water (less water will result in a
thicker & whiter glaze)

Ingredients. 2 1/2 tablespoons ground cinnamon. 2 teaspoon ground cloves. 1/2 teaspoon ground allspice. 1/2 teaspoon ground coriander. 1/2 teaspoon ground green cardamom. 1/2 teaspoon ground ginger. 1/2 teaspoon ground star anise. 1/4 teaspoon ground mace.

1. In a small bowl, combine the flour, baking soda, salt, Lebkuchengewuerz, white pepper and almond meal. Set aside.
2. Combine the brown sugar, honey, butter, and cream in a medium saucepan and heat, stirring frequently, until melted
and the sugar is dissolved. Remove from heat and let sit 5 minutes. Stir in the flour mixture. Once incorporated stir in the egg until thoroughly combined. The dough will have a nice glossy sheen. It will be very sticky and that's how it should be.
3. Turn the mixture out onto some plastic wrap and wrap the dough tightly. Refrigerate overnight or for up to two days.
4. Preheat the oven to 350 degrees.
5. Remove the dough from the plastic wrap and immediately roll it into two strands, each 3/4 inch thick. Slice the rolls into
3/4 inch thick rounds and roll each round into a ball (each ball should be about 3/4 inch large). Work quickly while the dough is still chilled.
6. Place the cookie balls on a line cookie sheet and bake for 15 minutes or until golden brown. Remove and let the cookies cool completely.
7. To make the glaze, combine the powdered sugar and water until smooth.
8. Dip each cookie in the glaze, letting the excess drip off, and place them on a wire rack positioned over a cookie
sheet (to catch the drips) and let them sit until the glaze is fully hardened.
9. Store the cookies in airtight container in a cool place.

Will keep for at least 2 weeks (they're usually stored longer) and the flavor only gets better over time.

< previous page > <next page>