Annie's Stories 3-Day Countdown June 30th

In anticipation of the upcoming release of Annie's Stories we will feature a different post each day from 
June 29 - July 1st with all things related to the book, you never know what neat things we will dig up to share with you.

Countdown Day 2

Recipes

Annie and Stephen in Annie's Stories have two very different backgrounds, she is from Ireland and he is from New York City. I have carefully chosen the recipes to highlight the differences, and the similarities. These are food that they MIGHT have made or eaten. Hopefully these recipes will inspire you to try a little something new and take you deeper into the world of 1904 New York City.

American

Grilled Hot Dogs 
With Sauerkraut

Ingredients 

• 1 (1 pound) package sauerkraut, with juices
• 2 pounds natural casing all-beef hot dogs (such as Boar's Head or Dietz & Watson)
• Buns and brown mustard for serving

Directions

• 1. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate.
  
• 
  
• 2. Place sauerkraut and juices in a 10-inch square disposable aluminum pan. Alternatively, construct a tray out of a double layer of heavy duty aluminum foil, 10 inches square, with sides about 2 inches high. Nestle hot dogs into sauerkraut.
  
  
• 3. Place tray on hot side of grill and cook until simmering, about 4 minutes. Slide to cooler side of grill. Cover grill with vents over the sausages. Cook with all vents open until hot dogs are heated through, about 10 minutes, turning once in the middle.
  
  
• 4. Remove lid. Using tongs, remove hot dogs from sauerkraut and place directly on cooking grates over hot side of grill. Cook, turning occasionally, until well browned and crisp, about 3 minutes total. Return to sauerkraut. Toast buns over hot side of grill if desired. Serve hot dogs with buns, mustard, and sauerkraut.
  
  
  

Sources:
http://www.seriouseats.com/recipes/2012/05/grilled-hot-dogs-with-sauerkraut-recipe.html
http://www.chow.com/recipes/28172-boxty-irish-potato-pancake

Irish

Boxty 
(Irish Potato Pancake)

Ingredients 

• 2 pounds (3 to 4 large) Yukon Gold potatoes, peeled
• 3/4 cup whole milk
• 1 1/4 teaspoons fine salt, plus more for seasoning the potatoes before cooking
• 1 large egg
• 1/3 cup all-purpose flour
• 1/4 teaspoon freshly ground black pepper
• 1 to 2 tablespoons unsalted butter, cut into small pieces

Directions

1. Heat the oven to 200°F.
2. Chop half of the potatoes into large dice, place in a medium saucepan, salt generously, and cover with cold water by 1 inch. Bring to a boil over high heat, reduce the heat to low, and simmer the potatoes uncovered until fork tender, about 8 minutes.
3. Meanwhile, grate the remaining potatoes on the large holes of a box grater. Toss with 1/4 teaspoon of the salt and place in a fine mesh strainer set over a medium bowl; set aside.
4. When the boiled potatoes are ready, drain them, return them to the pot, add 1/4 cup of the milk, and mash until the potatoes are smooth.
5. With a plastic spatula, press the grated potatoes against the sides and bottom of the strainer to remove any liquid. Add the grated potatoes to the mashed potatoes (no need to stir though).
6. Place the egg, remaining 1/2 cup milk, flour, pepper, and remaining 1 teaspoon salt in a large bowl and whisk until smooth, about 10 seconds. Add the potatoes and stir until evenly incorporated.
7. Heat a large nonstick frying pan or griddle over medium heat. Test to see if the pan is hot enough by sprinkling a couple of drops of cold water in it: If the water bounces and sputters, the pan is ready to use; if it evaporates instantly, the pan is too hot.
8. Once the pan is ready, add enough butter to lightly coat the bottom when melted. Drop 3 dollops (about 1/4 cup each) of the batter into the pan and spread each to about 1/4 inch thick. Cook until the pancake bottoms are golden brown, about 4 to 5 minutes. Flip and cook the other side until golden brown, about 4 to 5 minutes more. Place on a baking sheet and set in the oven to keep warm. Repeat with the remaining butter and batter. Serve warm.

---

Annie's Stories
An Ellis Island Novel book 2
by Cindy Thomson

The Wonderful Wizard of Oz is taking New York City by storm, but for Irish immigrant Annie Gallagher, the book is more than mere entertainment. It's a sweet reminder of her father, a traveling Irish storyteller. After his death, with only a dream and his handwritten stories, Annie flees to America, finding work and friendship at a boardinghouse in the heart of the city.
    Just as Annie is settling into her new life, a friendly postman begins to show a particular interest in her – and her father's unpublished writing. He suspects the tales may hold a grand secret. But Annie isn't sure she wants to risk sharing her last remnants of home with the world. More trouble brews when authorities make accusations against a fellow boarder and threaten to shut down Hawkins House, jeopardizing everything Annie holds dear.
    Facing obstacles on all sides, Annie must forge her own path to aid her friend and build a new home to call her own.

Order Your Copy Today!

PRINT

KINDLE

Christian Book Store

PRINT

.

Notice: I have affiliates with Amazon & DeeperShopping so if you purchase 
a book through the links provided I will receive a small kickback.

---