Posted by: hearttohearthcookery | February 1, 2017

Gumbis

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The cabbage leaf cover has been removed from the redware stewpot of Gumbis.  This is a very old traditional receipt (recipe) from Canton, Zurich where it was called Gumbistopfel (pot Gumbis) and consists of a mixture of apples, cabbage, onions and ham hocks.  All the basic elements of a Pennsylvania German meal combined in one pot.

Visit my website for the listing of 2017 hearth cooking classes and workshops:  www.hearttohearthcookery.com

Posted by: hearttohearthcookery | January 30, 2017

Pot Transfer

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Once all the ingredients for the Pennsylvania German receipt (recipe) Gumbis, were nicely stewed, the layers (apples, cabbage, onion and ham hock meat) were mixed together and transferred to a reproduction of a traditional red ware gumbis pot.

Visit my website for the listing of 2017 hearth cooking classes and workshops:  www.hearttohearthcookery.com

 

Posted by: hearttohearthcookery | January 29, 2017

Cover-Cabbage Leaves

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After the apples, cabbage, onion, ham hock/sausage have been layered in the pot for the Pennsylvania German receipt (recipe), Gumbis, and the reserved broth from simmering the ham hocks poured over all,  the large cabbage leaves saved from the cut cabbages are used as lids and the pot placed on the floor of the hearth to cook slowly.

Visit my website for the listing of 2017 hearth cooking classes and workshops:  www.hearttohearthcookery.com

 

Posted by: hearttohearthcookery | January 27, 2017

Layer in Following Order

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For the Pennsylvania German receipt (recipe)  Gumbis, once the ingredients, cabbage, apples, onions and meat (ham hock/ sausage) have been prepared they are layered in the pot in the same order.  The top layer should always consist of cabbage.  The reserved broth from simmering the ham hocks is added.

Visit my website for the listing of 2017 hearth cooking classes and workshops:  www.hearttohearthcookery.com

 

Posted by: hearttohearthcookery | January 26, 2017

Simmer Ham Hocks

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For the Pennsylvania German receipt (recipe) for Gumbis, first you simmer the ham hocks in water until the meat is almost falling from the bone.  The broth that is created is essential to the flavor of the Gumbis and is saved.

Visit my website for the listing of 2017 hearth cooking classes and workshops:  www.hearttohearthcookery.com

 

Posted by: hearttohearthcookery | January 24, 2017

Ingredients for Gumbis

 

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The ingredients are on the table for Gumbis which is a “mixture”  having a long history in Swiss and South German cooking.   The stew is made by laying cabbage, apple, onion and a meat (typically ham, sausage or bacon.  In this Gumbis both ham hocks and sausage were used.

Visit my website for the listing of 2017 hearth cooking classes and workshops:  www.hearttohearthcookery.com

Posted by: hearttohearthcookery | January 23, 2017

Dinner of Diversity

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When I was planning my January 14th, 2017 Winter Hearth Cooking Class at the Johnson Ferry House, thoughts of the diversity of people that make America a strong country were in my mind.   The bill of fare was Gumbis (Pennsylvania German), To make a Hutspot from a Capon (Dutch), Jerusalem Artichoke receipt (French), and Apple Pasties to Fry and To make a Quince Pudding (English).  Pictured is the wonderful class that produced and enjoyed this dinner of diversity.

Visit my website for the listing of 2017 hearth cooking classes and workshops:  www.hearttohearthcookery.com

 

Posted by: hearttohearthcookery | January 21, 2017

To bake an Apple fritter

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When the receipt (recipe), To bake an Apple fritter, was done, the lid with a little fire on it was removed.  The receipt consists of finely crushed Rusk to cover the bottom of the Dutch bake kettle, a layer of cut apples cooked with a good piece of Butter and beaten Eggs layered on top and then more finely crushed Rusk.

Visit my website for the listing of 2017 hearth cooking classes and workshops:  www.hearttohearthcookery.com

 

Posted by: hearttohearthcookery | January 20, 2017

A Little Fire on the Lid

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After the last sprinkle of the mixture of finely crushed Rusk, sugar and cinnamon, the lid was placed on the bronze Dutch bake kettle and the baking of the receipt (recipe), To bake an Apple fritter, began with a little fire on the lid (glowing embers).

Visit my website for the listing of 2017 hearth cooking classes and workshops:  www.hearttohearthcookery.com

 

Posted by: hearttohearthcookery | January 16, 2017

Sprinkle Again

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There is a layer of finely crushed Rusk, cinnamon and sugar in the bottom of the Dutch bake kettle, then a layer of cooked apples with eggs, and the next step in the receipt (recipe), To bake an Apple fritter, is then sprinkle again with the afore-mentioned Rusk until the Apples are covered.

Visit my website for the listing of 2017 hearth cooking classes and workshops:  www.hearttohearthcookery.com

 

 

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