The Lederman Kitchen

My sister, Jenn, came over to Europe to spend Christmas with us over a ski holiday.  We met in Munich, rented a car and headed for our home base, Innsbruck, Austria. The plan was to ski a few days, cook Christmas dinner and check out Innsbruck, before flying back to Ireland and showing Jenn around our new home. None of us have ever skied (or snowboarded) in Europe, and we were not disappointed.  The mountains were incredible, the views spectacular and the on mountain ambiance was perfect.  We truly felt as if we were skiing in a postcard. We spent 1 day skiing at Solden, which is known for, along with some incredible slopes, their 30 on-mountain huts.  They were picture perfect mid-mountain Alpine Huts.  The real thing.  Nestled in the middle of the alps, these small, independent run huts served goulash soup and beer to hungry and tired skiers. Beautiful mountains   sisters On the slopes On mountain lunch   View from the l...

Like I mentioned in my last post , a few weeks back, Brian and I celebrated Hanukkah, over a dinner made for 2. Matzo ball soup and latkes were a must, that went without saying.  And for the main, Brian found a lamb recipe with some veggies that he thought would be nice. The beginning of all the dishes: Boiling a chicken and veggies for the matzo ball soup stock The mato meal was mixed with water, oil and some seasoning, refrigerated then rolled into perfect matzo balls Potatoes were grated, rinsed and squeezed dry.  Then onion, egg, matzo and seasonings were added for latkes My addition to the meal was homemade applesauce for the latkes. Apples were pealed (ok, there are still a few peels in there) and diced, and set to boil with a little water, sugar and cinnamon.  The lamb was prepared Things start to come together: The latkes are formed and ready to be cooked The Veg for the lamb is starting to cook  Finishing touches: ...