Eating Your Way Through History with Martin Luther, Hearty Potatoes au gratin, Luther Stew, Creamy potato, onion, and cheese soup, and Luther Cake

Eating Your Way Through History with Martin Luther

On October 31, 2017 marks the anniversary of the pivotal decision of Martin Luther to evoke change in the world. This is the date, October 31, 1517 that Martin Luther intended to open a dialogue with the Catholic Church and instead wound up starting the Lutheran church, a true reformation.

In celebration of this historic anniversary, celebrating Reformation Day, we will be introducing a few culinary creations to kick off the festivities.

Hearty Potatoes au gratin

4 cups of chopped potatoes, peeled and cubed

¼ cup of milk

Minced garlic

2 Tablespoons of cream cheese or grated cheddar cheese

½ teaspoon of salt

⅛ teaspoon of pepper

Directions: cut and peel potatoes and place in a saucepan with water. Bring to a boil, and reduce the heat to low. Cook for 20 minutes, or until soft. Once the potatoes are cooked, drain the water and add milk, garlic, cheese, salt and pepper. Mash the ingredients. Serve warm.

Luther Stew

2 ½ cups of water

1 ½ pounds of cooked lamb, diced

1 teaspoon of salt

¼ teaspoon of pepper

2 small onions, sliced

1 Turnip, diced

2 medium sized carrots, diced

1 celery stalk, diced

2 cups of cubed potatoes

Directions: Place enough water to cover meat in th pot; add onions, turnip, carrots, celery, and potatoes, and cook for 35-45 minutes. Thicken liquid with flour if necessary and serve stew with dumplings.

Dumplings

2 cups of flour

1 ¼ teaspoons of baking powder

¾ teaspoon of salt

1 Tablespoon of butter

⅔ cup of milk

Directions: Sift dry ingredients together, cut in butter, add milk to make dough soft. Roll ½ inch thick on a floured board. Cut into squares and drop into hot oil, cook 15 minutes or until dumplings are browned, makes 10 dumplings.

Creamy potato, onion and cheese soup

3 Tablespoons of butter

1 small onion, finely chopped

6 scallions, green part included, finely chopped

4 potatoes, cut into chunks

3 cups of chicken stock

Salt and pepper

⅔ cup of milk

⅔ cup of whipping cream

2 teaspoons of chopped fresh parsley, flat-leaf

¾ cup grated Cheddar cheese

Directions: heat the butter in a large pan over medium heat. Add the onion, scallions, and potatoes, cover and cook for 5-7 minutes, or until onions are tender.

Add the stock, bring to a boil. Cover and let simmer over medium-low heat for 20 minutes or until the potatoes are tender. Remove from the heat. Mash the potatoes and season to taste with salt and pepper. Stir in the milk, cream, and chopped parsley. Reheat, ladle into bowls and sprinkle with cheese and parsley.

Luther Cake

½ cup of butter

1 cup of chocolate chips

5 large eggs, separated

¾ cup of sugar

1 cup of ground almonds

⅓ cup of dried apricots, finely chopped

Directions: Melt the chocolate chips and butter together in the top of a double broiler and cool. Beat the egg yolks with the sugar until they become pale yellow. Mix the cooled chocolate mixture into the eggs and sugar mixture, blending in the ground nuts. Add the chopped apricots too. Next, beat the egg whites until stiff, and fold into the chocolate mixture. Place a pan of water on the bottom shelf of a pre-heated 375 degree oven. Finally, line the bottom and side of a 9-inch spring form pan with aluminum foil and place cooking spray or olive oil on the aluminum foil. Pour in the batter and bake for 45 minutes. Remove from the oven and cool in the pan for 15 minutes. Release the sides of the pan and carefully place onto a serving plate. Peel off the foil and allow to cool completely. To serve, dust with ground almonds, powdered sugar and garnish with dried apricots.