By John Kirkendall
This time of year I like to think about advance preparation.
Not only because it is handy when the time comes to eat, but because I enjoy doing the cooking and baking when there is plenty of time and the kitchen is not overflowing with kids.
This meal is a simple one to do and one that will be appreciated by adults and kids alike.
While the Sloppy Joes are warming in the oven, you put together the cabbage-apple salad.
This is a dynamite combination.
And for dessert, top your favorite brownie with a scoop of slightly softened ice cream, some warm fudge sauce and a large dollop of real whipped cream.
And just because it has a flavor I crave, I toss a teaspoon or so of my favorite granola over the hot fudge before topping with whipped cream!)
It is hard to beat the flavor and texture of yeast rolls you bake yourself.
The problem with doing this in advance is that your family and guests will not experience the aromas coming from the oven as the rolls are baking — truly a sensation to be savored.
Rolls
Ingredients:
1 1/4 cups warm water (100 to 110f)
2 packages active dry yeast
1/2 cup warm milk (100 to 110f)
1/3 cup butter, softened
1/2 cup sugar
1 1/2 teaspoons salt
5 1/2 to 6 cups all-purpose flour
2 large eggs
Place 1/2 cup warm water in large warm bowl. Sprinkle in yeast; stir until dissolved.
Add remaining warm water, warm milk, butter, sugar, salt and 2 cups flour. Beat 2 minutes at medium speed of electric mixer. Add eggs and 2? cups flour.
Beat at high speed for 2 minutes. Stir in enough remaining flour to make soft dough.
Turn out onto lightly floured surface. Knead until smooth and elastic, about 8 to 10 minutes.
Cover with plastic wrap; let rest for 20 minutes. Punch dough down. Shape into buns.
Place on greased baking sheets. Cover with plastic wrap and foil, sealing well. Let rise in warm, draft-free place, until doubled in size, about 1 hour.
Preheat oven to 425 degrees.
Bake the rolls until well browned on the top, about 15 minutes. Transfer the pan to wire racks to cool for 5 minutes.
Sloppy joes
Ingredients:
• 1 tablespoon extra-virgin olive oil
• 1 1/4 pounds ground beef sirloin
• 1/4 cup brown sugar
• 2 teaspoons to 1 tablespoon steak seasoning blend, such as McCormick brand Montreal seasoning
• 1 medium onion, chopped
• 1 small red bell pepper, chopped
• 1 tablespoon red wine vinegar
• 1 tablespoon Worcestershire sauce
• 2 cups tomato sauce
• 2 tablespoons tomato paste
• 4 home made rolls, split, toasted, and lightly buttered
Directions
Heat a large skillet over medium high heat. Add oil and meat to the pan. Spread the meat around the pan and begin to break it up. Combine brown sugar and steak seasoning.
Add sugar and spice mixture to the skillet and combine. When the meat has browned, add onion and red peppers to the skillet.
Reduce heat to medium and cook onions, peppers, red wine vinegar and Worcestershire sauce with meat for 5 minutes.
Add tomato sauce and paste to pan. Stir to combine. Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer.
Using a large spoon or ice cream scoop, pile sloppy meat onto toasted, buttered bun bottoms and cover with bun tops. Wrap in foil and freeze.
Cabbage and apple salad
Sliver half a cabbage into thin strips. Toss in half of a grated Gala apple and add enough poppy seed dressing to moisten ingredients. Do this at the last minute.
Poppy seed dressing
Ingredients:
• 1/2 cup sugar
• 1 teaspoons mustard (i use coleman’s)
• 1 teaspoon table salt or 2 teaspoons kosher
• 1/2 cup olive oil
• 1/2 cup canola or grapeseed oil
• 1/3 cup apple cider or white wine vinegar
• 1/4 cup finely grated red onion
• 1 1/2 teaspoon poppy seeds
Method:
1. Pour olive and canola oil into a measuring cup, set aside.
2. Add the sugar, mustard, red onion and salt to the jar of a blender. Pour in the vinegar and blend on high until the sugar has thoroughly dissolved.
3. With the motor still running, remove the lid from the blender and pour in the combined oils in a steady stream until emulsified.
4. Pour the dressing into a jar, add the poppy seeds and shake or stir the dressing to combine. Seal the jar tightly and refrigerate until use.
Makes about 2 cups.
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Judge John Kirkendall is a retired Washtenaw County Probate judge. He has taught cooking classes for more than 25 years at various cooking schools in the Ann Arbor area and has himself attended classes at Cordon Bleu and La Varenne in Paris, as well as schools in New York, New Orleans and San Francisco.
