Posted by: hearttohearthcookery | May 17, 2022

First the Sauce-A Taste of Hearth Cooking

After the well-washed fresh dandelions are ready then comes the sauce (whisked eggs, sugar, vinegar and water) for the Pennsylvania German receipt (recipe)  Heesse Schpecksass (Hot Bacon Sauce).

After the well-washed fresh dandelions are ready then comes the sauce (whisked eggs, sugar, vinegar and water) for the Pennsylvania German receipt (recipe)  Heesse Schpecksass (Hot Bacon Sauce).

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | May 13, 2022

Fresh Dandelions-A Taste of Hearth Cooking

Freshly harvested, well-washed dandelions are readied to receive the Pennsylvania German  Heesse Schpecksass (Hot Bacon Sauce) after the sauce has been thickened in the spider.

Freshly harvested, well-washed dandelions are readied to receive the Pennsylvania German  Heesse Schpecksass (Hot Bacon Sauce) after the sauce has been thickened in the spider.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | May 11, 2022

Thicken in a Spider-A Taste of Hearth Cooking

After the whisked eggs have been mixed with sugar, vinegar and water for the Pennsylvania German Heesse Schpecksass (Hot Bacon Sauce), the mixture is thickened in a spider greased with bacon fat over a burner of embers until a sauce.

After the whisked eggs have been mixed with sugar, vinegar and water for the Pennsylvania German Heesse Schpecksass (Hot Bacon Sauce), the mixture is thickened in a spider greased with bacon fat over a burner of embers until a sauce.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | May 9, 2022

Vinegar and Water-A Taste of Hearth Cooking

After sugar has been added to the whisked eggs for the receipt (recipe) Heesse Schpecksass (Hot Bacon Sauce), some apple cider vinegar and water are added.

After sugar has been added to the whisked eggs for the receipt (recipe) Heesse Schpecksass (Hot Bacon Sauce), some apple cider vinegar and water are added.

Visit my website at:   www.hearttohearthcookery.com

 

Posted by: hearttohearthcookery | May 7, 2022

Zucker-A Taste of Hearth Cooking

After the two eggs have been whisked for the receipt (recipe)  Heesse Schpecksass (Hot Bacon Sauce), zucker (sugar) is added.  This sauce will be served on fresh dandelion greens.

After the two eggs have been whisked for the receipt (recipe)  Heesse Schpecksass (Hot Bacon Sauce), zucker (sugar) is added.  This sauce will be served on fresh dandelion greens.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | May 5, 2022

Oier-A Taste of Hearth Cooking

After the schpeck (bacon) has been friend crisp for the Pennsylvanian German receipt (recipe) Heesse Schpecksass (Hot Bacon Sauce), two oier (eggs) are whisked with a birch twig whisk.

After the schpeck (bacon) has been friend crisp for the Pennsylvanian German receipt (recipe) Heesse Schpecksass (Hot Bacon Sauce), two oier (eggs) are whisked with a birch twig whisk.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | May 3, 2022

Schpeck-A Taste of Hearth Cooking

The schpeck (bacon) is being fried crisp for the receipt (recipe) Heese Schpecksass (Hot Bacon Sauce) to serve on the fresh dandelions.  This is a traditional Pennsylvania German spring receipt.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | May 1, 2022

Dandelion Green Salad-A Taste of Hearth Cooking

The dandelion greens used for the traditional Pennsylvania German receipt (recipe) for Dandelion Green Salad (Biddre Selaat) should be harvested very early in spring before even the buds appear as the leaves become bitter as the buds and flowers appear.  The greens need to be harvested where chemicals are not used and those that appear in a garden bed are the best.

Visit my website at:   www.hearttohearthcookery.com

 

Posted by: hearttohearthcookery | April 29, 2022

The Dandelion-A Taste of Hearth Cooking

The dandelion (Taroxacum officinale) was brought to North America by European settlers in the mid-1600's and was cultivated and used both as food and medicine.  For the Pennsylvania Germans dandelion greens were a spring tradition.  My next receipt (recipe) is  Löwenzahn Salat.

The dandelion (Taroxacum officinale) was brought to North America by European settlers in the mid-1600’s and was cultivated and used both as food and medicine.  For the Pennsylvania Germans dandelion greens were a spring tradition.  My next receipt (recipe) is dandelion salad (Löwenzahn Salat).

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | April 25, 2022

To Make Ramakins-A Taste of Hearth Cooking

After the Cheshire cheese, butter and eggs have been mixed, made into cakes, laid in a dish over hot coals, and browned with a salamander for the receipt (recipe) To make Ramakins, they are served up hot.

After the Cheshire cheese, butter and eggs have been mixed, made into cakes, laid in a dish over hot coals, and browned with a salamander for the receipt (recipe) To make Ramakins, they are served up hot.

Visit my website at:   www.hearttohearthcookery.com

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