How to Make and Can Sauerkraut

eHow
July 8, 2011

No Oktoberfest is complete without plenty of sauerkraut: a tangy, fermented cabbage condiment that is a staple of German cuisine. All you need for homemade sauerkraut is cabbage, salt and patience. Fermentation requires no cooking, as the sugars in the cabbage break down to form lactic acid, a preservative that gives sauerkraut its distinctive sour flavor. The sauerkraut is ready to eat after a few days, and can be left to ripen for several months. Can the leftovers for months of briny goodness.

Things You'll Need

• 5 lbs. cabbage
• large bowl
• 3 tbsp. salt
• Juniper berries, caraway seeds, celery seeds or apples (optional)
• 1-gallon food-grade bucket or ceramic crock
• Dinner plate that fits inside bucket
• 1-quart jar filled with water
• Cloth cover
• Canning jars with lids
• Large, deep pot with lid
• Round wire rack that fits inside pot
• Rubber spatula
• Clean dish towels
• Silicon tongs

Make the Sauerkraut

Step 1
Chop or grate 5 lbs. of cabbage coarsely and place in a large bowl.

Step 2
Add 3 tbsp. of salt to the cabbage gradually, layering salt and cabbage in the bowl.

Step 3
Mix in flavorings like juniper berries, caraway or celery seeds, sliced apples or other vegetables, if using.

Step 4
Pack the cabbage mixture tightly into the 1-gallon crock or bucket, pounding down as you go to start releasing water from the cabbage.

Step 5
Place a plate that fits snugly into the bucket on top of the cabbage. Place a sanitized jar filled with a quart of water, or other clean weight, on top of the plate to force water out of the cabbage. Cover the bucket with a cloth, towel or pillowcase.

Step 6
Press down on the weight every few hours over the course of 24 hours. The salt will draw the water out of the cabbage and the brine will rise above the plate. Add enough salt water to cover the plate if the plate is not submerged after one day.

Step 7
Skim the scum from the surface occasionally over the next several days. Taste the kraut after about three days. Let it sit for up to several months until the flavor suits you. The warmer the atmosphere, the faster it will ferment.

Can the Sauerkraut

Step 1
Sterilize the jars. Wash the jars and lids in hot, soapy water and rinse.

Step 2
Place a wire rack in the bottom of a large pot. Fill the pot halfway and bring to a simmer, but do not boil.


Step 3
Submerge the jars in the water. The rack keeps them from touching direct heat. Let them simmer until ready to use. Simmer the lids in a separate pot.

Step 4
Fill the jars with the prepared sauerkraut, leaving 1/2 inch of room at the top. Slide a clean rubber spatula around the insides of the jars to remove air bubbles.

Step 5
Wipe the rims of the jars with a clean towel and fasten the lids until sealed, but not too tight. Return the filled jars to the simmering water on the submerged wire rack. Cover the pot and bring to a boil for 15 to 20 minutes. Turn off the heat, uncover and let sit for 10 minutes. Remove the jars with tongs and place on a kitchen towel. Let sit, undisturbed, for at least 12 hours. A vacuum seal forms as the jars cool. Store for up to one year at room temperature.

References
Wild Fermentation: Making Sauerkraut is Easy!
Food Network: Sauerkraut; Alton Brown; 2004
“Food Network Magazine;” Try This at Home: Pickling; Michael Symon; August/September 2009

Aster Herbs

eHow
July 8, 2011

Aster is a perennial plant native to Eurasia. Its roots are used in homeopathic treatments as an expectorant to relieve cough and loosen phlegm. The word “aster” is from the Greek meaning “star,” referring to the shape of its flowering head. There are many species of aster, most of which grow in North America. Aster is a hardy plant that thrives in most climates.

Physical Characteristics
The name “aster” refers to the star shape of the flowering head. Aster herbs have many petals surrounding yellow stamens. The daisy is a member of the aster genus, and most species resemble it. Aster occurs in many colors, commonly blue, purple and white. Their green stems can grow several feet tall. The roots, used for medicinal purposes, are purple in color and stringy.

Varieties
Nearly 250 species of aster are known. Some common North American species are heart-leaved aster (cordifolius), white wood aster (divaricatus), smooth blue aster (laevis), New England aster (novae-angliae), New York aster (novae-belgii), white heath aster (pilosus) and flat-top white aster (umbellatus). The aster genus is native to Europe and Asia. While many species grow in the United States, none are truly native. Many that were once thought to be North American native species were later classified under another genus.

Medicinal Uses
Ancient Chinese medicine used aster root as an expectorant, calling it “zi wan.” Pliable purple or red roots of flowering aster braided and dried in the sun, then fried or baked with honey and consumed to combat lung dryness, coughing and phlegm obstructions. Echinacea is a well-known aster herb, used in Western culture for immune boosting and treating upper respiratory infections. Sales of Echinacea account for 10 percent of the American dietary supplement market, though the efficacy of the herb is dubious.

Warnings
People with allergies to plants in the Asteraceae or Compositae families, such as ragweed or daisies, may suffer allergic reactions to Echinacea and aster root. Reactions can range from skin rash and itching to anaphylaxis, which can cause death. Side effects of Echinacea include nausea, sore throat, dizziness and headaches. Echinacea is not recommended for people with immune disorders, cancer, tuberculosis, multiple sclerosis or rheumatologic disorders, or women who are pregnant or breastfeeding.

References
Mayo Clinic: Echinacea
Neuropathy Digest: Aster (zi wan)
Virginia Department of Conservation and Recreation: Native Herbs
Jade Institute: Zi Wan

Difference Between Antipasto & Antipasta

eHow
July 7, 2011

Antipasto means literally “before the meal.” It is an Italian platter of cured meats, various cheeses and marinated vegetables served as a first course before the entrée. “Antipasta” is an erroneous colloquialism for “antipasto,” a mistranslation of “before the pasta.” The plural form of antipasto is “antipasti.” Unlike hors d’oeuvres or appetizers, antipasti are served before traditional Italian meals to stimulate the appetite.

History
The term “antipasto” was first used in 16th century Italy. Much like French hors d’oeuvres and Spanish tapas, small bites signified the beginning of a meal by stimulating the appetite without filling the stomach. Meals traditionally lasted for hours, including several courses and wines. Though the food was not always lavish, it was savored. Antipasto is served at room temperature and incorporates many colors, textures and flavors to stimulate all of the senses before the main course.

Meats and Seafood
Various cold cuts appear on antipasti platters. Traditionally, meats were butchered and cured during the cold months and preserved throughout the warm months. Traditional Italian cured meats include prosciutto, pancetta, lardo, finocchiona, capocollo and saliccia. Italian sausages are featured in antipasti, particularly in America, where pepperoni and salami are familiar. Cold cuts are often accompanied by crusty bread and breadsticks. Sardines, smoked salmon and anchovies are served alongside capers and marinated onions. Calamari, shrimp, mussels and scallops also make an appearance. On very traditional antipasti platters, you'll receive crudo, thin slices of raw meat. Pate is also included atop crostini, or toasted bread.

Cheeses
Cheeses of varying textures are a primary element of antipasto. Hard cheeses like Parmigiano-Reggiano, Pecorino Romano and asiago, crumbling semi-hard cheeses like Gorgonzola, semi-soft cheeses like mozzarella and soft cheeses like Taleggio are served with fruits, crackers, honey and tomatoes. These cheeses lend saltiness and pungency balanced with the sweetness of fruit.

Vegetables
Marinated and pickled vegetables are salty, tangy additions to the antipasto platter. Marinated artichoke hearts, mushrooms, eggplant and zucchini, roasted red peppers, pickled peperoncini, olives and olive tapenade are rounded out with fresh, in-season fruits and vegetables. Giardiniera is a combination of pickled onions, carrots, cauliflower, zucchini and celery jarred in red or white wine vinegar. Bruschetta, tomato and basil atop crusty Italian bread, is a popular addition as well.

References
Lifescript: Italian Antipasto: Steeped in Tradition
Whole Foods: Guide to Antipasto
Food Network: Grilled Antipasto Platter; Tyler Florence

Wedding Party Finger Foods

Local.com
July 7, 2011

Gone are the days of “chicken or beef?” Wedding reception menus are becoming more inventive and gourmet-inspired. They are also coming in smaller packages — big flavors in tiny morsels, perfect for standing cocktail hours before dinner receptions or hors d’oeuvres receptions at non-mealtimes. Finger foods allow for an extensive spread rather than just two entrees, and hors d’oeuvres receptions let guests mingle freely, unencumbered with utensils and stiff seating arrangements.

Elegant Hors d'Oeuvres
Serving lobster tail to your entire guest list may not be an option. Instead, downsize those delicacies. The “wow” factor will be the same without the impact on your budget. Bacon-wrapped scallops are classic, while truffled deviled eggs put an unexpected twist on a guilty pleasure. Endive leaves become edible spoons when dolloped with crab salad or caviar. Serve lamb “pops,” mini lamb chops eaten like lollipops. Or send around an amuse-bouche, chilled soups like gazpacho or vichyssoise in shot glasses.

Whimsical Snacks
Who says elegance can’t be fun? Whimsical treats that put a gourmet spin on carnival fare and childhood favorites will please your guests’ imaginations as well as their palates. Mini empanadas filled with lobster or lamb are small packages filled with big flavor. Serve mini cotton candy for a lighter-than-air sweet. Offer French fries fried in duck fat or drizzled with truffle oil and served in paper cones. A miniature version of a wedding staple, shrimp cocktail, is fun and inventive when served in shot glasses. And you can’t go wrong with the ultimate finger food, sushi.

Comfort Foods
Balance a highly gourmet menu with reinvented comfort foods like mini burgers. For a fancy element, top them with fine cheeses or exotic condiments. Macaroni and cheese in parmesan cups are two-bite wonders, especially when made with a blend of upscale cheeses. Meatballs wrapped with spaghetti roll a whole pasta dish into one bite. The ultimate comfort food, the grilled cheese sandwich, can be made bite size and adult-friendly with roasted tomatoes, figs, prosciutto and other interesting additions.

Sweet Treats
Cupcakes are replacing the traditional wedding cake, but why stop there? End your wedding celebration on a sweet note with a fully stocked dessert bar. Invoke the flavor of cake without the plate and fork: cake balls, crumbled cake rolled with frosting and dipped in chocolate, can be made in endless flavor combinations. Truffles are little delicacies perfect for chocolate-lovers. Tiny brownies with an interesting flavor element are a familiar favorite, and mini dessert crepes lend a Parisian flair to your unforgettable evening.

References
“Brides”; International Foods for Cocktail Hour
“Martha Stewart Weddings”; Mini Hors d’Oeuvres
The Knot: Wedding Receptions: Creative Cuisine

3 Major Roles of Congress

eHow
July 6, 2011

The Congress of the United States is a bicameral legislature comprising the House of Representatives and the Senate. As one of the three branches of the federal government, along with the executive and judicial branches, Congress holds several responsibilities. Article 1 of the Constitution establishes a Congress and enumerates its powers.

Legislation
The primary role of Congress is policymaking and legislating. Congress introduces bills to become laws. Any member of Congress can introduce a bill. The bill is sent to committee in the chamber where it originated. The committee makes revisions and sends it back to the chamber for floor action. Members debate the bill and vote on it. It then goes to the other chamber for a vote. Both chambers must pass the bill for it to become law. When the bill is passed, it is sent to the president for approval or veto. The bulk of Congressional duty is legislation.

Checks and Balances
Three branches exist to enforce checks and balances on the others. Congress monitors the actions of the executive and judicial branches. Congress has the power to impeach a president or judicial officer. Impeachment is initiated in the House and decided in the Senate. The Senate also approves top presidential appointments, such as Cabinet officials and judges. The Senate also plays a role in foreign policy through its power to ratify treaties.

Representation
Congress fulfills its role of representation through its other duties. Members of Congress are directly elected to represent their constituencies. Senators represent their states, and members of the House represent districts within the states. In theory, members who serve as delegates vote in a way that truly represents the majority opinion, while members serving as trustees act of their own volition to best serve their constituencies. Members of Congress are not obligated to vote a certain way, but they are rewarded or punished by their constituents at election time for their efficacy of representation.

Enumerated and Implied Powers
Article 1, Section 8 of the United States Constitution enumerates the powers of Congress. Among the most important are the powers to levy and regulate taxes, declare war, establish bankruptcy law, coin money, establish post offices, grant copyrights and patents, hold tribunals, raise an Army, maintain a Navy and admit new states. These powers are specifically granted by the Constitution, but Congress is privy to implied powers as well, as justified by the Necessary and Proper Clause found in Article 1, Section 8. In the past, Congress has used this provision to establish a federal bank, regulate agriculture and define and punish crimes.

References
The United States Constitution
University of Missouri-Kansas City: The Reach of Congressional Power
Onecle: Necessary and Proper Clause
Project Vote Smart: How a Bill Becomes a Law

Desserts Using Lemon Pie Filling

eHow
July 6, 2011

Lemon pie filling, or lemon curd, is a custard made with lemons, sugar, eggs and butter. The creamy filling is the base for classic lemon meringue pie, but it is a versatile ingredient for various other desserts as well. Lemon curd is easy to make at home, and it is also available in shelf-stable cans. Use it to replace jam or fruit preserves in virtually any recipe.

Lemon Curd Recipe
In a food processor, pulse together the zest of three lemons and 1 1/2 c. sugar. Cream 1/4 lb. of room-temperature butter and mix in with the sugar-lemon mixture. Add four eggs, one at a time, and 1/2 c. lemon juice and 1/8 tsp. kosher salt. Cook in a saucepan over low heat until thickened, about 10 minutes. Do not simmer. Remove from the heat and let cool.

Linzer Torte Cookies
Linzer cookies, or cutout cookies, sandwich jam or preserves between two cookies and have a shape cut out to display the filling. In an electric mixer, cream together 3/4 lb. of butter and 1 c. sugar. Add 1 tsp. vanilla extract. In a medium bowl, sift together 3 1/2 c. flour and 1/4 tsp. salt, then add gradually to the sugar and butter. Mix on low speed until the dough comes together. Turn out onto a floured surface, wrap in plastic and refrigerate for 30 minutes. Roll the dough 1/4-inch thick and use a cookie cutter to cut out circle shapes. Cut a hole out of half the cookies with a cookie cutter. Place on a baking sheet and chill for 15 minutes. Bake for 20 to 25 minutes at 350 degrees. Allow to cool. Spread a thin layer of lemon pie filling on the whole cookies. Place the cutout cookies on top and dust with confectioners’ sugar.

Lemon Jelly Roll
Beat four egg whites until stiff. In another bowl, beat four egg yolks until light. Add ¾ c. sugar and 1 tbsp. vanilla. Sift together 3/4 c. cake flour, 3/4 tsp. baking powder and 1/4 tsp. salt and add to the egg yolks and sugar. Gently fold in the egg whites and pour into 15-inch by 10-inch by 1-inch jelly-roll pan lined with wax paper. Bake for eight to 10 minutes at 400 degrees. Turn the cake out onto a towel dusted with confectioners’ sugar, peel away the wax paper and trim the edges. Cool for 10 to 15 minutes and spread with 1 c. lemon pie filling. Roll the cake, beginning with the narrow end, and sprinkle with confectioners’ sugar.

Pavlova
Pavlova is a meringue nest filled with fruit preserves and fresh fruit. Whisk together 1 1/4 c. sugar and 1 1/2 tbsp. cornstarch. In the bowl of a stand mixer, combine six egg whites and 1/2 tsp. cream of tartar and mix on low heat. After one minute, increase to medium-low. After another minute, increase to medium and mix until soft peaks form. Slowly add sugar mixture and turn heat to medium-high. Beat for two minutes and add the juice of half a lemon and 1 tsp. vanilla extract. Beat on high for two to three minutes. Spoon six to eight nests onto a parchment paper-lined baked sheet. Bake at 250 degrees for 45 to 65 minutes, rotating halfway through. Cool the pavlovas and fill with lemon curd. Garnish with fresh raspberries.

References
Food Network; Lemon Curd; Ina Garten; 1999
Food Network; Mini Linzer Cookies; Ina Garten; 1999
Food Network; Old South Jelly Roll Cake; Paula Deen
Good Life Eats: Pavlova with Lemon Curd and Raspberries

Is Port Considered a Dry Red Wine, or Is It Sweet?

eHow
July 6, 2011

Port is a sweet, fortified red wine that comes from Portugal’s Duoro region. It is often served as a dessert wine, though some varieties are drier than others. Port is unlike other red wines because of the fortification process, which alters its flavor and alcohol content. Port is sometimes confused with spirits like brandy, but it is, in fact, a sweet red wine.

Winemaking Process
The process for making port is unlike the typical winemaking process. Once a red wine is made from grapes, it is fortified with aguardente, a neutral grape spirit that stops fermentation, the natural process by which fruits break down to become alcohol. When fermentation stops, port is left with residual sugar and high alcohol content. The alcohol content in port is 19 percent to 22 percent by volume. Most red wines contain only 11 percent to 14 percent alcohol by volume.

Sweetness of Port
Port is generally considered a dessert wine, but different varieties vary in sweetness. The level of sweetness is determined by the winemaker, depending on when he interrupts fermentation with the addition of aguardente. There are five recognized degrees of port sweetness: very sweet, sweet, semi-dry, dry and extra dry. Very sweet port contains more than 130 grams of sugar per liter. Sweet port contains 90 to 130 grams, semi-dry contains 65 to 90 grams, dry contains 40 to 65 grams and extra dry contains only 40 grams or less of sugar per liter.

Types of Port
The four types of port wine are distinguished by techniques used and length of aging. Ruby-style ports are young ports with a deep red color and strong fruity aroma, aged in the bottle. Tawny ports are aged in wooden casks over a long period of time. The aging process and exposure to oxidation gives them a golden color, resembling brandy, and the flavor of dried fruits with notes of wood. White ports are bottle-aged, and run the range of sweetness. As they age, their color becomes hard to discern from ruby port. Rose is pink due to limited exposure to the grape skins. It is bottle-aged, best consumed young and has distinct fruity notes.

Comparing Port to Other Wines
Port is, by far, the sweetest red wine available. The residual sugars it contains are absent in unfortified wines. Some varieties of red wine are sweeter than others. Red Zinfandel and Pinot Noir are rather sweet and fruity. Madeira is a fortified wine similar to port. Ice wine is very sweet, made from grapes frozen on the vine. Other dessert wines include Banyuls, Moscato and Sauternes.

References
Instituto dos Vinhos do Duoro e Porto: Port Wines
Alcohol Contents: Wine
The Cook’s Thesaurus: Dessert Wine; Lori Alden; 2005