WHAT COLOR IS DRY VERMOUTH RECIPES

Steps:

• Sift together the flour, nutmeg, cinnamon, allspice, baking powder, and salt and set aside. In the bowl of a standing mixer fitted with the paddle attachment, mix together the olive oil, vermouth, and eggs until well blended. Add the dry ingredients all at once and mix on low speed until the mixture forms a cohesive mass. Scrape the dough onto a very lightly floured board. Knead lightly until smooth. Shape the dough into a ball, flatten, and place in a bowl. Dust the top lightly with flour, cover with a towel or plastic wrap, and refrigerate for at least 2 hours or up to overnight to allow the dough to relax.
• If necessary, lightly dust the work surface with flour. Cut the dough into 6 or 8 pieces. Roll each piece into a rope 1/2-inch in diameter. Cut the ropes into 1/2-inch pieces. Shape into "gnocchi" with a gnocchi board, butter paddle, or on the back side of the tines of a fork. The deeper the grooves on the cookies the better as they puff up as they fry and the ridges, unless deep, tend to disappear.
• Heat the oil in a deep-fryer or deep pan to 350 degrees F.
• Fry the cookies in about 4 batches until puffed and medium to dark brown, about 1 1/2 minutes. It is easiest to pile the cookies in a sieve or fry basket and then dip them into the hot oil. Each batch should include enough cookies to cover the surface of the oil. Any fewer and the oil gets too hot and browns the cookies before they are cooked through. Stir the cookies while they fry so they do not stick together. The number of cookies you add to the oil and the amount of oil will change the timing. The cookies first turn light gold, then a light brown, and finally almost a light milk chocolate color. Remove just as they get to this color or a little before. Drain on paper towels.
• While still hot, put the cookies in a large shallow dish and pour the honey over them. Toss the cookies several times as they cool. If the cookies absorb all the honey, add more - they should be fully saturated. Serve in a pretty bowl or store in a covered container. They will keep for about 1 week.
• Chef's Notes: Starting with a 1/2-inch piece of dough yields a cookie about 1 inch long, perfect for popping in your mouth all at once. They can be made smaller or larger, depending on your preference. Two hundred sounds like a lot of cookies. But once you taste one you will understand why you should be thinking about making several batches in quick succession.

Steps:

• For the pork loin, pressure cooker method: 
• In a pressure cooker set on high heat, brown the pork in the oil on all sides. Season with salt and pepper. Add about 6 cups water or broth so there is about 1 1/2 inches. For larger roasts, add 1/2-inch more liquid per pound. Pressure cook until the pork is extremely tender and falling apart, 1 1/2 to 2 hours. (This is important to the dish.) Remove the meat from the pot and reserve the juices.
• For the pork loin, oven method: 
• Preheat the oven to 350 degrees F.
• Pierce the pork with a knife and insert the slices of garlic different parts of the roast. Season with salt and pepper. Heat the oil in a heavy cast iron pot over high heat. Sear the pork until brown. Add the beef broth and vermouth (this will also deglaze the pan) and cover the pot with a lid. Bake, basting frequently with the pan juices, until the pork is pink and juicy inside but not dry and gray, 1 to 1 1/2 hours. Be sure to periodically check your roast, as you want the roast to be pink and juicy inside, not dry and gray. Remove the meat from the pot and reserve the juices.
• Combine the cornstarch with 1/4 cup cold water. Slowly whisk the cornstarch mixture into the pan juices to thicken the juices so they will stick to the pork and dumplings. (However, Grandma and Grandpa preferred the traditional thinner juice.) 
• For the potato dumplings:
• While the meat is cooking, prepare the dumplings. Place a pot of water to boil.
• Place the potato flakes in a large bowl. Place the milk, butter and 2 cups water in a saucepan. Bring to a boil, then remove from the heat. Pour the potato mixture over the potato flakes and whip with a fork until smooth. Let cool.
• Add the eggs to the potatoes and mix well. Add 2 cups of flour and mix until a dough forms, adding more flour if needed.
• Turn the dough out onto a floured bread board and knead in more flour until the dough is stiff and doesn't stick to your hands. Break off small pieces and form into flat balls, drop into rapidly boiling water. Bring back to a boil and cook 10 to 15 minutes. Cut 1 and if it isn't sticky inside, they are done.
• For the sauerkraut:
• Heat the oil in a heavy bottomed pot. Add the onion and cook until transparent. Add the sauerkraut, vermouth, beef bouillon to taste, caraway seeds to taste, salt (not much) and pepper. Simmer until the flavors meld, 30 to 45 minutes. Serve along side the pork.
• For serving:
• This was usually done homestyle. Place some pork, a dumpling (cut into hearty, bit-size pieces) and some sauerkraut on a plate. Then pass and spoon or drizzle some of the reserved meat juices over the pork and dumplings--this ties everything all together and gives you a forkful of flavor in each bite.
• There you have it: hearty, stick-to-your-ribs pork, dumplings and sauerkraut--an excellent dish on a cold, frosty night!