With a very heavy heart,
Angus
Friday, February 12, 2010
Tuesday, February 9, 2010
Etsy Stalker January Shadowbox Giveaway Winner!
Congratulations to Deb of Debs1967 for winning the January Etsy Stalker Shadowbox Giveaway from Whimsy Beading! Deb won a fabulous set of Bling Rings earrings in Golden Topaz! You can check out Deb's shop here:
Deb's Shop!
Deb's Shop!
Friday, February 5, 2010
Hexensuppen Recipe from Ms. Whimsy Beading
The Whimsy Beadings discovered this soup at their very favorite special occasion restaurant, The Gasthaus in Louisville, KY. Nothing would do but that Ms. Whimsy Beading track down the recipe, only to find out that there really isn't one, at least not one in English that would work with the ingredients commonly available in the US. So, with the help of some Google Translate and determination, she came up with one. I'm pleased to report that the recipe contains absolutely no mutton at all.
Hexensuppen (Witches’ Soup)
2 tbsp. vegetable oil
1 1/2 lbs. beef roast, cut into 1/2 inch cubes
2 med. onions, chopped
32 oz jar of Hungarian pickled salad (Cabbage, red peppers, carrots, garlic)
1 cup button mushrooms, quartered (Fresh is good, but the ones in the jars will work fine too)
3 tbsp. sweet paprika
2 tbsp. salt
1/4 tbsp. pepper
1/3 cup tomato sauce
24 oz beef broth
8 oz cream cheese
1 cup heavy cream
A few shakes of hot sauce (optional)
Heat oil in Dutch oven or stockpot over medium high heat until hot. Add the onions and cook until translucent. Add the beef and cook until just barely browned. Add Pickled Salad, paprika, salt, pepper, tomato sauce and broth. Heat to boiling, then reduce heat to low. Cover and simmer at least 1 hour. Add the mushrooms in the last fifteen minutes of simmering time.
Remove soup from heat and add the cream cheese and cream, stirring until cream cheese melts. Turn heat to low and return the soup to the heat, simmering for 15-30 minutes more. Serve hot with crusty bread.
This soup will reheat and/or freeze well.
Hexensuppen (Witches’ Soup)
2 tbsp. vegetable oil
1 1/2 lbs. beef roast, cut into 1/2 inch cubes
2 med. onions, chopped
32 oz jar of Hungarian pickled salad (Cabbage, red peppers, carrots, garlic)
1 cup button mushrooms, quartered (Fresh is good, but the ones in the jars will work fine too)
3 tbsp. sweet paprika
2 tbsp. salt
1/4 tbsp. pepper
1/3 cup tomato sauce
24 oz beef broth
8 oz cream cheese
1 cup heavy cream
A few shakes of hot sauce (optional)
Heat oil in Dutch oven or stockpot over medium high heat until hot. Add the onions and cook until translucent. Add the beef and cook until just barely browned. Add Pickled Salad, paprika, salt, pepper, tomato sauce and broth. Heat to boiling, then reduce heat to low. Cover and simmer at least 1 hour. Add the mushrooms in the last fifteen minutes of simmering time.
Remove soup from heat and add the cream cheese and cream, stirring until cream cheese melts. Turn heat to low and return the soup to the heat, simmering for 15-30 minutes more. Serve hot with crusty bread.
This soup will reheat and/or freeze well.
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