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welcome to my recipe page! most of these were originally posted to tumblr, so excuse my colorful language i hope you enjoy them!

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foolproof from-scratch apple cider

kitchen scrap broth

my great-grandma's norwegian meatballs and gravy

coming soon: my grandmother's tuna casserole

foolproof from-scratch apple cider

according to my boyfriend and girlfriend, this cider made them fall in love with me. use its power wisely~

also this makes a metric fuckload of cider, which is very rich and can be watered down considerably (seriously). share with your friends and/or freeze some to last the season (or halve it, i guess, but that’s no fun :P). can be served hot or cold.

recommended tools:

• apple corer or knife
• citrus zester
• large pot with lid
• slotted spoon or ladle
• two large bowls/pots/receptacles to strain the cider into
• fine mesh strainer
• potato masher
• cheesecloth or coffee filters

ingredients:

• 12 apples (the variety is up to you; i usually do half granny smith and half whatever’s on sale, plus a red delicious for garnishing)
• 10oz raisins
• cinnamon sticks, whole cloves, star anise, nutmeg, allspice, cardamom pods, any other warming spices u like (whole > ground) (follow ur heart on the amounts. it’s like garlic, just throw so much in there. just go wild. i believe in you)
• 1 orange
• 32oz dark brown sugar

steps:

1. scrub apples gently under hot water to remove grocery store wax coating. core apples making sure all seeds & stems are removed. add apples, raisins, and mulling spices to pot with enough water to fully cover ingredients, and bring to boil. reduce heat, cover, and simmer for 1 hour.
2. scrub orange to remove wax. zest and juice, avoiding the pith & seeds. use a potato masher or other utensil to lightly mash boiled apple mixture so every apple slice is at least partially broken up, then add the zest & juice to the pot. bring back to boil, reduce heat, cover, and simmer for another hour. then turn off the heat and allow mixture to cool.
3. place two mesh strainers over two bowls or pots (and cover each with a cheesecloth or coffee filters, if you have them). with a slotted spoon or ladle, remove as much of the solids from the pot as you can and place them in one strainer (the larger one, if they are different sizes) to drain, then press out as much liquid into the cheesecloth as possible.
4. pour the cider from the simmer pot into the second cheesecloth and press. combine the liquid from both bowls.
5. add brown sugar to taste

tips:

• the times listed above are bare minimums. once all the ingredients are in the pot (minus sugar!) you can simmer as long as you want, so long as someone’s nearby to supervise.
• always add any sweeteners after the cooking process. otherwise, they’ll burn and make the whole thing bitter.
• if it’s too acidic, add baking soda or more spices. if it’s not acidic enough, add lemon juice, additional orange juice, or apple cider vinegar.

variations:

• add 12oz fresh cranberries to the first step
• sub oranges for lemons or apple cider vinegar
• sub brown sugar for straight molasses, maple syrup, or alternative sweetener of your choice (i’d imagine fig or other fruit-based sweeteners would work best)
• report back to me if you try something new!! i want to hear how it turned out!

serving suggestions:

• add three or four cinnamon imperials (red hots) to your mug, along with a dash of fireball whiskey if you’re so inclined. i cannot stress enough how fucking amazing this tastes.
• garnish with apple slices, orange slices, cinnamon sticks, and/or star anise
• if you have dairy-free ice cream on hand, pour some cider over a scoop. you can use dairy ice cream, but it’s more likely to curdle.
• freeze some in an ice cube tray, then blend with some non-frozen cider for a slushie
• ok i’ve never tried this, but i bet blending with pumpkin puree would slap. PLEASE tell me if you try it

enjoy!!!

kitchen scrap broth

reduce waste and enjoy some yummy soup in the process!

this one is highly variable, so it's more of a guide than an actual recipe. i highly recommend you experiment with it! after all, it's all scraps and water anyway. nothing to lose! let me know if you come up with something good

• save your kitchen scraps. nearly everything organic can go in, as long as it isn't moldy or rotten, but here are some examples:
  • carrot tops, peels, and greens
  • the tops & skins of onion and garlic
  • celery leaves
  • squash rinds
  • citrus peels
  • apple cores
  • tomato tops
  • potato skins
  • lettuce & herb stems
  • eggshells
  • cheese rinds
  • chicken skin
  • gristle/fat deposits
  • BONES!!!
  • the water/oil from canned foods
  • skins, peels, stems, leaves, anything that isn't poisonous but you wouldn't normally eat.
  • (note: cruciferous veggies like brussels sprouts are ok in small quantities, but keep in mind that they're bitter and may bitter-ize your broth in larger amounts.)
  
• freeze scraps until ready for use. i'd recommend storing the liquids separately from the solids. add scraps whenever you've got em, until you've accrued about enough solids to cover the bottom of your pot.

• drizzle oil at the bottom of a soup pot--just enough to sauté your solids. add some minced garlic and herbs/spices, if you have them (dried is fine, but i don't recommend powdered spices unless they're all you've got.) i like warming spices like star anise and cardamom pods, and of course, bay leaves!! it ain't soup without bay leaves.
• (if you don't have/want animal parts, add a little extra oil. i'd also sauté for longer, and pick an oil with a little flavor if you can, like olive, or even butter/ghee. you want that richness.)

• add the solids and sauté. i usually just thaw them in the oil, but if you're better at planning than me, put them in the fridge the night before. ideally you should sauté until the veggies start to brown. i'm not always that patient. it's fine. just make sure everything warms up and separates from one another. get a thin coat of oil over everything.

• next, add the liquid ingredients and fill the rest of the pot with water. bring to a boil, then set it to simmer and leave it for as long as possible. this is KEY. i usually try to start this project in the morning, so i can leave it for the rest of the day. 2 hours would probably be my absolute minimum. stay close by, and stir it every so often so it doesn't boil over. chill on the couch. watch tv. enjoy the smell that permeates your house and makes it feel like cozy autumn afternoon.

• add salt, tasting as you go. some folks say to add the salt at the sauteing stage, but i feel this gives me too little control over the final product. you do you, though.

• once it tastes how you want it, strain out the solids. if i'm going to make soup right away, then i'll strain the liquid directly into another pot, throw in the soup ingredients, and simmer till everything's soft. otherwise, freeze it for later.

rejoice, you have broth!

sip it when you're sick, make it into soup, use it in a casserole, cook rice with it, give a jar to your neighbors, whatever. you are the broth god. you are unstoppable. you will never waste a vegetable piece ever again.

go forth and Experience The Broth.

my great-grandma's norwegian meatballs and gravy

for generations, my family has eaten a traditional norwegian-based dinner on christmas eve. i asked my mom for the recipe, and she sent me this:

thankfully, i've transcribed and edited it for your convenience

makes 12 servings of 1-inch meatballs

recommended tools:

• 2 mixing bowls
• whisk/beater
• frying pan
• spatula

ingredients:

• 12 tbsp very finely chopped onion
• 8 tbsp butter
• 2 lb ground beef
• 3/4 lb ground pork
• 1 cup bread crumbs
• 1 cup milk
• 2 eggs
• 4 tsp sugar
• 2 1/2 tsp salt
• 1 tsp nutmeg
• 1/2 tsp allspice

steps:

1. premix sugar, salt, nutmeg, and allspice
2. beat eggs
3. brown onions in half the butter
4. in a separate bowl from the sugar, mix the browned onions with beef, pork, bread crumbs, milk, and eggs. don't overmix, or the meat will become tough.
5. add sugar mixture to meat mixture, still taking care not to over-mix
6. shape meat mixture into 1 inch balls
7. heat the rest of the butter at a low temperature
8. add meatballs and brown over medium heat. shake the pan to keep meatballs round and ensure even cooking. serve alongside mashed potatoes, lefse, and søtsuppe!

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