German Cuisine

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Re: German Cuisine

Post  justmecookin on Wed Jun 25, 2008 7:27 am

Frankfurt Crown Cake

Cake
1 cup butter
6 large eggs
8 tablespoon rum
3-1/2 cup unbleached flour, sifted
1-1/2 cup sugar
1-1/2 teaspoon grated lemon rind
4 teaspoons baking powder

Apricot Glaze
1/2 cup apricot jam

Butter-Creme Filling
1 cup sugar
6 large egg yolks
1 cup unsalted butter
3/4 cup water
1 tablespoon rum praline topping:
2 tablespoon butter
1/2 cup water
1 cup sugar
1 cup blanched, sliced almonds

Cake: To prepare cake, cream butter and sugar until very light and fluffy, about 5 minutes. Beat in egg yolks, one at a time. Mix in lemon rind and 2 tablespoon rum. Sift baking powder and flour together. Gently mix into the butter mixture. Beat egg whites until stiff but not
dry. Gently fold the egg whites into the batter.

Pour into a well-greased 10-inch tube pan. Bake in a preheated 325 degree oven for about 60 minutes or until the cake tests done. Cool cake in pan for 10 minutes then turn out on wire rack to cool completely. Slice cake crosswise into 3 layers. Pour about 2 tablespoon of rum over each layer.

Butter-Cream Filling: For butter-cream filling, boil sugar and water to a soft ball stage. Beat egg yolks until very light and fluffy, 5 to 10 minutes. While still beating the egg yolks, add the sugar syrup in a thin stream. Beat 5 minutes more, until very thick and doubled in bulk. Slowly beat in the rum. Beat the butter in a small bowl until soft and light. Beat butter into the egg mixture a little at a time. Continue beating until thick. Chill until mixture can be spread. If mixture is too soft, beat in additional butter.

Praline Topping: While butter-cream is cooking, spread 2 tablespoon butter thickly in a 9x13-inch baking pan for praline topping. Then in a 1-quart saucepan, boil sugar and water to soft ball stage. Stir in almonds, cook until mixture caramelizes. Pour syrup into prepared baking pan.When cool, break up praline and grind it in a blender for a few seconds. Apricot Glaze: Finally heat jam and press through a strainer or sieve to make apricot glaze.

Cake Assembly: To assemble cake, place bottom layer of cake on cake plate and spread with half of the butter cream. Repeat with second layer. Place third layer on top. Spread top and sides of cake with apricot glaze. Press praline powder onto glaze. Any remaining butter cream can be used to decorate the top of the cake. Serves 8.

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Re: German Cuisine

Post  justmecookin on Wed Jun 25, 2008 7:27 am

Red Wine Cake

1 cup butter
2 cup granulated sugar
4 eggs
1/2 cup red wine
4 oz baking chocolate, grated
2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Confectioners sugar

Preheat oven to 350 degrees. Beat butter and sugar until fluffy. Add eggs, wine and grated chocolate, and beat. Combine flour, baking powder, cinnamon and nutmeg, mix into dough. Put into greased and floured Bundt pan and bake for 1 hour. Turn oven off and let cake rest in oven for 20 minutes. Dust with confectioner sugar.

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Re: German Cuisine

Post  justmecookin on Wed Jun 25, 2008 7:28 am

Saddle of Venison Cake

1-1/2 cups hazelnuts
8 ounces semisweet chocolate, chopped coarse
1 cup unsalted butter, softened
1 cup sugar
8 large eggs, separated
1 cup all-purpose flour
1/4 teaspoon salt
Chocolate glaze

Preheat oven to 350 degrees and butter a 10-cup bundt pan or other tube pan. In a food processor pulse hazelnuts until finely ground. In a double boiler or a bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth. Remove top of double boiler or bowl from heat and cool chocolate slightly.

In a large bowl with an electric mixer beat butter with 1/2 cup sugar until light and fluffy and beat in chocolate. Add yolks, one at a time, beating well after each addition. Stir in hazelnuts and flour. In another bowl with cleaned beaters beat whites with salt at medium speed until white, opaque, and beginning to hold their shape.

Gradually add remaining 1/2 cup sugar, beating at high speed until whites hold soft (not stiff), slightly glossy peaks. Stir one fourth whites into chocolate mixture to lighten and fold in remaining whites gently but thoroughly until no streaks remain. Pour batter into pan and smooth top. Bake cake in middle of oven 35 to 45 minutes, or until a tester comes out clean. Invert cake onto a rack.

After 5 minutes remove pan but leave cake on rack until cooled completely. With cake on rack set over a pan (to catch the drips), pour chocolate glaze over cake, allowing it to drip down outside and center. While glaze is still wet (to avoid cracking), transfer cake to a platter.

When glaze is set, cover cake loosely with plastic wrap or keep under cake dome at room temperature until ready to serve. If cake is kept more than 1 day (before or after serving), it should be wrapped in plastic wrap and frozen. Bring cake to room temperature before serving.

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Re: German Cuisine

Post  justmecookin on Wed Jun 25, 2008 7:30 am

Roast Goose Breast with Caraway and Apples

1 large whole goose breast, removed from bone
4 juniper berries, smashed
1 teaspoon chopped fresh rosemary leaves
1/4 cup olive oil plus 4 tablespoons
2 tablespoons red wine vinegar
2 medium onions, chopped into 1/4-inch dice
3 green apples, peeled, cored and chopped into 1-inch dice
2 tablespoons caraway seeds
2 boiled potatoes, peeled and cut into 1/4-inch cubes
1/2 cup bread crumbs
1/2 cup italian parsley, finely chopped
1 pinch ground cloves
1 egg

Lay breast out in a non-reactive baking pan. In a mixing bowl, stir together juniper, rosemary, olive oil and vinegar and pour over breast. Cover and refrigerate for 24 hours. Preheat oven to 425 degrees. In a 14-inch sauté pan, heat remaining oil over medium heat and add onions. Cook until softened, about 8 to 10 minutes.

Add apples, caraway and cooked potatoes and cook another 10 minutes, or until apples have started to soften. Remove from heat and allow to cool. Add bread crumbs, parsley, cloves, egg, season with salt and pepper and set aside. Preheat oven to 425 degrees. Remove goose from marinade, brush off and pat dry.

Season with salt and pepper and lay flat on cutting board, skin side down. Lay stuffing out evenly over goose and roll up like a jelly roll. Tie securely with butcher's twine and place in roasting pan. Roast in oven for 45 to 50 minutes, or until internal temperature reaches 150 degrees. Remove, allow to rest 10 minutes and carve. Serve with spiced white cabbage. Serves 6.

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Re: German Cuisine

Post  justmecookin on Wed Jun 25, 2008 7:31 am

Red Cabbage

1 head red cabbage, chopped
1 small peeled onion, quartered
6 whole cloves
1 large apple, quartered
3 tablespoons vinegar
2 tablespoons sugar
2 tablespoons flour
2 tablespoons oil

Combine cabbage, onion, cloves, apple, vinegar, 1/2 of sugar, and oil in a large pot or dutch oven. Add enough water to cover bottom of pot. Bring to a boil and simmer until tender. Dust with flour and remaining sugar before serving. Serves 4.

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Re: German Cuisine

Post  justmecookin on Wed Jun 25, 2008 7:32 am

Bavarian Sausage Salad

1/2 pound bratwurst, sliced
2 dill pickles, finely chopped
1 onion, finely chopped
3 tablespoons white wine vinegar
1 tablespoon mustard
2 tablespoons olive oil
1/2 teaspoon seasoned salt
1/4 teaspoon white pepper
1/4 teaspoon paprika
1/4 teaspoon sugar
1 tablespoon green onion, chopped
1 tablespoon fresh parsley, chopped

In a medium bowl combine bratwurst sausage, pickles and onions, set aside. In a large serving bowl start by mixing white wine vinegar, mustard and olive oil, add seasoned salt, white pepper, paprika and sugar and mix well once again.

Continue by adding green onions, bratwurst, pickles and onions, toss until mixed. Garnish with parsley. Keep refrigerated until served. Serves 4.

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Re: German Cuisine

Post  justmecookin on Wed Jun 25, 2008 7:32 am

Linzer Torte

1/2 cup plus 1 tablespoon butter
1 1/4 cup sugar
5 oz. ground hazelnuts
2 cups flour
1 teaspoon baking powder
2 tablespoon cocoa,
1 1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
Grated rind 1 lemon
1 egg
2 tablespoon kirschwasser
3 tablespoon milk
6 tablespoon red jam
1 egg yolk
1 tablespoon evaporated milk

In a large bowl, combine the soft butter, sugar, ground hazelnuts, baking powder, sifted flour, cocoa, spices, Kirschwasser, egg and milk. Work into a short dough. Refrigerate for 1 hour. Cut off 1/2 of the refrigerated dough and roll out in a circle.

Place dough-circle over bottom of 10-inch spring form and spread with red jam. Roll the other half of the dough flat and cut oval shapes from it. Build a decorative edge all around the cake, using the dough leaves and overlapping them slightly.

Use the remaining leaves to form a grill pattern over the jam-covered cake surface. Last, brush dough leaves with evaporated milk mixed with egg yolk and bake the Linzer Torte at 350 degrees for 1 hour.

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Re: German Cuisine

Post  justmecookin on Wed Jun 25, 2008 7:33 am

Three Kings Cake

2 cups + 3 tablespoons flour
1.4 oz fresh yeast
1/3 cup sugar
1/4 cup + 1 tablespoon lukewarm milk
7 tablespoons butter, melted
1/2 teaspoon salt
1 container of citron
1/2 teaspoon cardamom
2 eggs, 1 separated
1/2 cup raisins, soaked in rum
1 cup chopped mixed, dried fruit

Frosting
Powdered sugar
Lemon juice
Red candied cherries, cut in half

Put 3/4 of the flour into a bowl, make a hole in the middle, crumble yeast into it and mix the yeast with a pinch of sugar and some of the lukewarm milk. Dust the mixture with flour, cover and let rise in a warm place for 15 minutes. Add the melted butter, salt, citrons, Cardamom, egg, egg white, remaining milk and flour to the flour and yeast mixture.

Knead dough till smooth. When the dough begins to form a ball, stir in raisins and mixed, dried fruit. Form dough into a log. Cut off 1/4 of the log, divide the 1/4 into 4 equal parts and form balls from each.

Divide the remaining log into 4 parts and form balls from each. Grease well a springform pan with a central tube. Place dough in pan, alternating large and small dough balls.

Cover the pan and let rise in a warm place. Brush the dough with the beaten yolk and place in preheated oven 350 degrees for approximately 30 minutes. Cool cake thoroughly before removing from pan.

Mix the powdered sugar with lemon juice to an icing consistency (not too runny). Ice the cake and decorate with the candied cherries. In Germany, a small gold crown made with foil is placed in the middle of the cake.

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Re: German Cuisine

Post  justmecookin on Wed Jun 25, 2008 7:34 am

Rothenburg Treat

Schneebälle is a treat originating in the Medieval city of Rothenburg, Germany. Bakers began taking pie scraps of all kinds, slicing them into thin strips and rolling them together into Softball size balls.

Baked Pastry Crust: In a medium mixing bowl stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 1/3 cup shortening until pieces are pea-size.

Using 4 to 5 tablespoons cold water, sprinkle 1 tablespoon at a time over flour-shortening mixture until all the dough is moistened. Form dough into a ball. On a lightly floured surface, roll dough and cut in strips. Take strips and wrap in over other to form desired balls.

Bake the strips until just brown, brush lightly with melted butter and roll in powdered sugar. You may also dip them in melted chocolate and roll them in nuts.

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Re: German Cuisine

Post  justmecookin on Wed Jun 25, 2008 7:36 am

Elves Ears

2 cups flour,
3 eggs
3 tablespoon sugar,
2 tablespoon butter
5 tablespoon evaporated milk
Pinch of salt
Oil for deep frying
Powdered sugar

Beat eggs and sugar until fluffy, gradually stir in the melted fat and evaporated milk or cream, then beat until combined ingredients become fluffy again. Knead in the sifted flour and refrigerate dough for 1 hour. Shape into a roll and cut walnut-size pieces from it. On a floured board, roll each piece into a very thin sheet.

Pull each sheet even thinner with hands, as you would pull a strudel dough. Drop the dough sheets into the hot fat, several at a time. In frying they take on their characteristic crinkley shapes that earned them their name. Lift "ears" out of the fat when light golden yellow and drain on paper towels. Dust with powdered sugar and serve.

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Re: German Cuisine

Post  justmecookin on Wed Jun 25, 2008 7:37 am

Plum Pudding with Brandy Sauce

1 1/4 cups all-purpose flour
1 teaspoon grated orange rind
1 teaspoon ground cinnamon
3/4 teaspoon baking powder
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 cup firmly packed light brown sugar
1/4 cup butter, room temperature
4 large egg whites
1/2 cup apple juice
3/4 cup raisins
1/2 cup shredded carrot
1/3 cup candied cherries, halved
1/3 cup chopped candied pineapple
1/3 cup pecan halves
1/3 cup raisins
Brandy sauce, recipe below

Although often confused with fruitcake, this classic Christmas dessert tastes more like a rich, dense spice cake. This version uses butter instead of the traditional suet and can be made with your choice of candied fruit, currants, or raisins. Lightly grease a 1 1/2 quart steamed pudding mold or casserole. In a medium-size bowl, stir together the flour, orange rind, cinnamon, baking powder, ginger, and cloves.

In a large bowl, with an electric mixer on medium, cream the brown sugar and butter until light and fluffy, scraping side of bowl often. Add the egg whites and beat well. Using a wooden spoon, stir in one-third of the flour mixture, then half of the apple cider. Repeat, then stir in the remaining flour mixture. Stir in the raisins, carrot, cherries, pineapple, and pecans. Spoon the batter evenly into the prepared mold.

Cover mold with foil; tie foil in place with string. Place mold on rack in a Dutch oven. Pour boiling water into the Dutch oven until the water is halfway up the side of the mold. Cook, covered, over low heat for 2 to 2 1/2 hours or until a toothpick inserted in the center comes out clean. Place mold upright on a wire rack and let stand for 10 minutes. Using a narrow metal spatula, loosen side of plum pudding from the mold, then invert the pudding onto a serving plate.

Serve warm with Brandied Cider Sauce, top with vanilla ice cream if you like. (Or, cover and refrigerate the pudding-it will keep for 1 week. To reheat the pudding, steam as directed in step 4 for 1 hour or until heated through.)

Brandy Sauce: In a small saucepan, whisk together 3/4 cup apple cider or apple juice, 1/4 cup firmly packed light brown sugar, and 1 tablespoon cornstarch. Bring to a boil over moderate heat, whisking constantly. Cook for 2 minutes or until the mixture is thickened, whisking constantly. Stir in 2 tablespoons brandy or apple juice and 1 teaspoon butter or margarine. Makes about 3/4 cup. Serves 8.

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Re: German Cuisine

Post  justmecookin on Wed Jun 25, 2008 7:38 am

Welfenpudding

2 cups milk
3/4 cup sugar
1 tablespoon vanilla sugar
dash salt
1 1/4 oz cornstarch
4 eggs, separated
1 tablespoon fresh lemon juice
1 cup white wine
1/4 oz cornstarch

Beat egg whites until very stiff.Mix 1 1/4 oz cornstarch with about 2-3 tablespoon of milk. Bring remaining milk, vanilla sugar and salt to a boil. Add cornstarch/milk mixture, bring to a boil, stirring constantly. Take off the heat and fold in egg white with a wooden spoon until
completely combined. Fill mixture in a glass bowl (this is important, otherwise the colors will not show of in the end) and let it cool.

Yellow topping: Combine egg yolks, sugar, lemon juice, wine and cornstarch (which has been mixed with a little wine). Bring to a boil slowly over medium heat. Pass through a sieve and pour on top of the white base. Serves 4.

Note: Vanilla sugar in Germany is sold in packets. To substitute you may use 1 tablespoon of vanilla extract.

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Re: German Cuisine

Post  justmecookin on Tue Aug 05, 2008 2:03 pm

Pork Loin Braised with Cabbage

4 teaspoons Hungarian sweet paprika, divided
2 teaspoons chopped fresh thyme, divided
1 1/2 teaspoons kosher salt, divided
1 1/2 teaspoons freshly ground black pepper, divided
1 teaspoon chopped fresh sage
1 (2-pound) boneless pork loin, trimmed
Cooking spray
3/4 cup diced Canadian bacon (about 4 ounces)
14 cups thinly sliced cabbage (about 2 pounds)
2 1/2 cups thinly sliced onion (about 2 medium)
3/4 cup thinly sliced carrot (about 1)
1 tablespoon tomato paste
1/2 teaspoon caraway seeds
1 (12-ounce) bottle dark lager

Preheat oven to 350°. Combine 2 teaspoons paprika, 1 teaspoon thyme, 1 teaspoon salt, 1 teaspoon pepper, and sage; rub over pork. Heat a large ovenproof Dutch oven over medium-high heat. Coat pan with cooking spray. Add pork to pan; cook 5 minutes, browning on all sides. Remove pork from pan.

Add bacon to pan; cook 3 minutes. Add cabbage, onion, and carrot. Cover, reduce heat to medium, and cook 15 minutes or until cabbage begins to wilt, stirring occasionally. Stir in tomato paste, remaining 2 teaspoons paprika, remaining 1 teaspoon thyme, remaining 1/2 teaspoon pepper, caraway seeds, and lager. Return pork to pan. Cover and bake at 350° for 2 hours or until tender. Sprinkle with remaining 1/2 teaspoon salt. Makes 8 servings

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Re: German Cuisine

Post  justmecookin on Tue Aug 05, 2008 2:03 pm

Chocolate Linzertorte

3/4 cup butter, softened
1/2 cup sugar
3 egg yolks
2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon ground allspice
3 (1-ounce) squares semisweet chocolate, melted and cooled
1 1/2 cups whole natural almonds, toasted and ground
Vegetable cooking spray
1 cup seedless raspberry jam
1 (6-ounce) package semisweet chocolate morsels
1/2 cup whipping cream, whipped

Beat butter at medium speed of an electric mixer until soft and creamy; gradually add sugar, beating well. Add egg yolks, beating well.

Combine flour, salt, and allspice; add to butter mixture alternately with melted chocolate, beginning and ending with flour mixture. Stir in almonds. Divide dough in half.

Roll half of dough between 2 sheets of wax paper to an 11" circle. Freeze 15 minutes. Press remaining half of dough into an 11" tart pan coated with cooking spray.

Bake at 375° for 5 minutes. Stir jam well and spread over crust. Sprinkle with chocolate morsels.

Remove top sheet of wax paper from frozen circle of dough; cut into 1/2"-wide strips, using a fluted pastry wheel. Arrange strips in lattice design over torte, sealing ends of strips to prebaked crust.

Bake at 375° for 20 to 25 minutes. Let cool completely in pan on a wire rack. Serve torte at room temperature with whipped cream. Makes one 11" torte

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Re: German Cuisine

Post  justmecookin on Tue Aug 05, 2008 2:04 pm

Warm Potato Salad with Beer and Mustard Dressing

Known as Kartoffelsalat, this side dish is popular throughout Germany. Use pale lager when preparing the salad, as a darker beer will discolor the potatoes. Garnish with chopped parsley, if desired.

Salad:
3 pounds red potatoes
1/2 cup finely chopped red onion
1/4 cup thinly sliced green onions
1/4 cup finely chopped celery
1/4 cup chopped fresh parsley
1/4 cup finely chopped sweet pickles
2 tablespoons beer
2 tablespoons cider vinegar

Dressing:
1/4 cup olive oil, divided
3/4 cup finely chopped yellow onion
3/4 cup beer
1/4 cup cider vinegar
1 teaspoon sugar
3/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons Dijon mustard

To prepare salad, place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 25 minutes or until tender. Drain; cool. Cut potatoes into 1/4-inch slices. Combine potatoes, red onion, and next 6 ingredients (through 2 tablespoons vinegar); toss gently.

To prepare dressing, heat 2 tablespoons oil in a small skillet over medium-high heat. Add 3/4 cup yellow onion to pan; sauté 3 minutes or until tender. Add 3/4 cup beer and next 4 ingredients (through pepper); bring to a boil. Cook until reduced to 1/2 cup (about 6 minutes). Place mixture in a food processor. Add mustard to food processor; process until smooth. With processor on, slowly pour remaining 2 tablespoons olive oil through food chute, processing until smooth. Pour dressing over potato mixture; toss gently. Serve immediately. Makes 8 servings

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Re: German Cuisine

Post  justmecookin on Tue Aug 05, 2008 2:05 pm

Linzer Cookies

1 1/4 cups butter, softened
1 cup powdered sugar, sifted
2 1/2 cups all-purpose flour
1/2 cup finely chopped pecans, toasted
1/4 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1 teaspoon grated lemon rind
1/4 cup seedless raspberry jam
Powdered sugar

Beat butter at medium speed with an electric mixer; gradually add 1 cup powdered sugar, beating until light and fluffy. Combine flour and next 5 ingredients; gradually add to butter mixture, beating just until blended. Divide dough into 2 equal portions. Cover and chill 1 hour.

Roll each portion to a 1/8-inch thickness on a lightly floured surface; cut with a 3-inch star-shaped cutter. Cut centers out of half of cookies with a 1 1/2-inch star-shaped cutter. Place all stars on lightly greased baking sheets.

Bake at 325° for 15 minutes; cool on wire racks. Spread solid cookies with jam; sprinkle remaining stars with powdered sugar. Top each solid cookie with a hollow star. Makes 3 dozen

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Re: German Cuisine

Post  justmecookin on Tue Aug 05, 2008 2:05 pm

Spaetzle Baked with Ham and Gruyère

1 2/3 cups all-purpose flour
1 teaspoon salt, divided
1/4 teaspoon baking powder
2 1/4 cups 1% low-fat milk, divided
4 large eggs, divided
2 quarts water
Cooking spray
1 cup finely chopped onion
3/4 cup finely diced ham (about 4 ounces)
2 tablespoons all-purpose flour
1/4 teaspoon black pepper
3/4 cup (3 ounces) shredded Gruyère cheese

Preheat oven to 375°. Lightly spoon flour into dry measuring cups; level with a knife. Sift together 1 2/3 cups flour, 1/2 teaspoon salt, and baking powder. Combine 3/4 cup milk and 2 eggs, stirring with a whisk. Add milk mixture to flour mixture, stirring with a whisk until combined. Let stand 10 minutes.

Bring 2 quarts water to a boil in a large saucepan. Hold a colander with large holes (about 1/4-inch in diameter) over boiling water; spoon about 1/2 cup dough into colander. Press the dough through holes with a rubber spatula (droplets will form spaetzle); set colander aside. Cook 3 minutes or until done (spaetzle will rise to surface). Remove with a slotted spoon; drain in a strainer (spaetzle will stick to a paper towel). Repeat procedure with remaining dough.

Heat a medium nonstick skillet coated with cooking spray over medium heat. Add onion; cook 5 minutes or until lightly browned, stirring frequently. Remove from heat; stir in ham. Combine spaetzle and onion mixture in a 2-quart baking dish coated with cooking spray, tossing gently.

Combine remaining 1/2 teaspoon salt, 1 1/2 cups milk, 2 eggs, 2 tablespoons flour, and pepper, stirring with a whisk. Pour milk mixture over spaetzle mixture. Sprinkle evenly with cheese. Bake at 375° for 35 minutes or until cheese is lightly browned. Makes 6 servings (serving size: about 1 cup)

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Re: German Cuisine

Post  justmecookin on Tue Aug 05, 2008 2:07 pm

Poppy Seed Cake

1 cup (1/2 lb.) butter or margarine, at room temperature
2 1/2 cups all-purpose flour
1/2 cup (about 2 1/2 oz.) poppy seed
1 cup buttermilk
2 teaspoons almond extract
4 large eggs, separated
2 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon ground cinnamon

Butter and flour-dust a 10-inch decorative tube pan. In a small bowl, mix poppy seed, buttermilk, and almond extract. In a deep bowl, beat egg whites with a mixer on high until foamy. Continue beating and gradually add 1/4 cup sugar. Beat until whites hold stiff, shiny peaks.

In another bowl, using unwashed beaters, beat 1 cup butter and 1 1/2 cups sugar on high speed until light and fluffy. Add egg yolks and beat until well blended. Stir in poppy seed mixture. Mix 2 1/2 cups flour, baking powder, baking soda, and salt. Add dry ingredients to batter; beat slowly to blend. Mix at medium speed. Fold in beaten whites until blended.

Mix 1/4 cup sugar and cinnamon. Pour half the batter into pan. Sprinkle with half the cinnamon mixture. Add remaining batter and sprinkle with remaining cinnamon mixture. Holding a knife vertically, draw blade through batter around tube. Bake in 350° oven just until cake springs back when lightly pressed in center, 1 to 1 1/4 hours. Cool in pan 15 minutes. Invert cake onto a plate. Serve warm or cool. Makes 16 servings

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Re: German Cuisine

Post  justmecookin on Tue Aug 05, 2008 2:07 pm

German Meatballs

1/2 pound ground round
1/2 pound lean ground pork
1/4 cup dry breadcrumbs
1 1/2 tablespoons chopped fresh parsley
1/4 teaspoon salt
1 teaspoon prepared mustard
1/2 teaspoon Worcestershire sauce
1 egg white, lightly beaten
Vegetable cooking spray
2 garlic cloves, minced
1 cup Riesling or other slightly sweet white wine
1/2 cup nonfat sour cream
1/4 teaspoon pepper

Combine the first 8 ingredients in a bowl; stir well. Shape mixture into 24 (1-inch) meatballs.
Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add meatballs; cook 10 minutes or until browned, stirring frequently. Remove from skillet; set aside.

Add garlic to skillet; sauté 30 seconds. Add wine; bring to a boil over medium heat, and cook 1 minute. Return the meatballs to skillet; cover and cook 5 minutes or until done. Remove from heat.

Remove meatballs from the skillet with a slotted spoon; set aside, and keep warm. Add sour cream (at room temperature) and pepper to wine mixture in skillet; stir well. Spoon sauce over meatballs. Makes 4 servings (serving size: 6 meatballs and 1/4 cup sauce)

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Re: German Cuisine

Post  justmecookin on Tue Aug 05, 2008 2:09 pm

Pork Chops with Fresh Green and Red Cabbage

1/2 teaspoon fennel seeds
1 1/2 teaspoons caraway seeds
1 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper
4 bone-in center-cut pork chops, each about 1 in. thick (about 2 1/4 lbs. total)
1/4 pound thick-cut bacon, cut crosswise into 1/4-in. slices
2 cups shredded green cabbage
2 cups shredded red cabbage
1 tablespoon sherry vinegar or cider vinegar

Combine fennel seeds, 1 tsp. caraway seeds, salt, and pepper in a mortar (see Notes) and coarsely crush with pestle. Sprinkle mixture over pork chops and set chops aside. In a large frying pan over medium-high heat, cook bacon until browned and crisp, about 7 minutes. With a slotted spoon, transfer bacon to paper towels to drain.

Add pork chops to pan and cook, turning once, until browned on both sides and cooked through (cut into center to check), about 8 minutes total. Transfer pork chops to a rimmed plate and tent with foil to keep warm. Add cabbage to pan and cook, stirring frequently, until cabbage is wilted, about 3 minutes.

Stir in remaining 1/2 tsp. caraway seeds, the vinegar, and bacon; cook 2 minutes. Pile cabbage on a platter and arrange pork chops on top. Pour on any accumulated pork juices and serve immediately. Makes 4 servings

justmecookin

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Re: German Cuisine

Post  justmecookin on Tue Aug 05, 2008 2:10 pm

Sauerbraten

3 tablespoons pickling spice
2 onions, sliced
1 carrot, sliced
1 cup water
1 cup dry red wine
1 cup Burgundy
1 tablespoon salt
1/2 teaspoon pepper
2 bay leaves
1 (4-pound) sirloin tip roast
3 tablespoons vegetable oil
1/4 cup all-purpose flour
1 tablespoon sugar
3/4 cup crushed gingersnaps (about 12)

Tie pickling spice in a cheesecloth bag. Combine spice bag, onion, and next 7 ingredients in a shallow dish or large heavy-duty zip-top plastic bag; add roast. Cover or seal, and chill 8 hours, turning occasionally.

Remove roast from marinade, reserving marinade. Brown roast in hot oil in a Dutch oven. Remove roast, reserving drippings in pan. Whisk flour and sugar into reserved drippings, and cook over medium-high heat, whisking constantly, 2 minutes or until browned. Gradually stir in reserved marinade. Return roast to pan; bring mixture to a boil. Cover, reduce heat, and simmer 2 1/2 hours.

Discard spice bag and bay leaves. Remove roast, reserving drippings in pan; slice and keep warm. Stir gingersnaps into reserved drippings in Dutch oven; simmer, stirring constantly, 2 minutes. Pour mixture through a colander into a bowl. Press vegetables through colander with back of a spoon. Serve gravy with roast. Makes 8 servings

justmecookin

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Re: German Cuisine

Post  justmecookin on Tue Aug 05, 2008 2:12 pm

Plum Strudel

1 tablespoon vegetable oil
1 tablespoon butter or stick margarine, melted
3 tablespoons dark brown sugar
3 tablespoons dry breadcrumbs
1 teaspoon ground cinnamon
4 cups thinly sliced plums (about 1 pound)
1/4 cup packed dark brown sugar
1/4 cup diced pitted prunes
1/2 teaspoon grated lemon rind
8 sheets frozen phyllo pastry, thawed
Cooking spray
1/2 teaspoon cinnamon-sugar or granulated sugar

Preheat oven to 350°. Combine vegetable oil and butter in a custard cup or small bowls. Combine 3 tablespoons brown sugar, breadcrumbs, and ground cinnamon in a small bowl. Toss the plums, 1/4 cup brown sugar, prunes, and rind in a large bowl.

Place 2 phyllo sheets on a large cutting board or work surface (cover the remaining dough to keep from drying), and lightly brush with oil mixture. Sprinkle with 2 tablespoons breadcrumb mixture. Repeat the layers with the remaining phyllo, oil mixture, and breadcrumb mixture, ending with phyllo.

Lightly coat the top phyllo sheet with cooking spray. Ar-range plum mixture over phyllo, leaving a 2-inch border. Starting at short edge, roll up phyllo jelly-roll fashion. (Do not roll tightly, or the strudel may split.) Place the strudel, seam side down, on a baking sheet coated with cooking spray.

Lightly spray strudel with cooking spray; sprinkle with cinnamon-sugar. Bake at 350° for 30 minutes or until golden. Cool for 10 minutes, and remove from pan. Cut with a serrated knife. Makes 8 servings

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Re: German Cuisine

Post  justmecookin on Tue Aug 05, 2008 6:38 pm

Rubbed Pork Loin with Apricot Glaze and Sauerkraut

1 teaspoon garlic powder
1 teaspoon ground cumin
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (2-pound) boneless pork loin, trimmed
1 teaspoon olive oil
Cooking spray
1 cup sliced onion
2 teaspoons sugar
2 cups sauerkraut, drained
1/2 cup apricot preserves, divided
1/2 cup water

Preheat oven to 425°. Combine garlic powder, cumin, salt, and black pepper in a small bowl; rub spice mixture evenly over pork. Heat olive oil in a large nonstick skillet over medium-high heat. Add pork to pan; cook 5 minutes, browning on all sides.

Transfer pork to an 11 x 7–inch baking dish coated with cooking spray. Add onion and sugar to pan; sauté 3 minutes or until onion is lightly browned. Add drained sauerkraut to pan; sauté 1 minute. Arrange sauerkraut mixture around pork in baking dish. Brush pork with one third of apricot preserves. Pour 1/2 cup water over sauerkraut mixture.

Bake at 425° for 15 minutes. Brush pork with one-third of apricot preserves; bake for 10 minutes. Brush pork with remaining apricot preserves; bake for 10 minutes or until a thermometer inserted in center of pork registers 160° (slightly pink). Remove from oven, and let stand 10 minutes before slicing. Serve with onion mixture. Makes 8 servings

justmecookin

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Re: German Cuisine

Post  justmecookin on Tue Aug 05, 2008 6:38 pm

Peach-Streusel Kuchen

1 1/3 cups all-purpose flour
1/2 cup granulated sugar
3/4 teaspoon baking powder
1/2 teaspoon ground ginger
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup plain yogurt
1/4 cup water
2 tablespoons vegetable oil
2 teaspoons vanilla extract
1/4 teaspoon almond extract
1 large egg, lightly beaten
Cooking spray
3/4 cup all-purpose flour
2/3 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup chilled stick margarine or butter, cut into small pieces
1 tablespoon light-colored corn syrup
3 cups sliced peeled ripe peaches (about 2 pounds)

Preheat oven to 375°. Lightly spoon 1 1/3 cups flour into dry measuring cups; level with a knife. Combine with granulated sugar, baking powder, ginger, baking soda, and 1/4 teaspoon salt in a bowl. Combine yogurt and next 5 ingredients (yogurt through egg); add to flour mixture, stirring just until moist. Spoon batter into a 13 x 9-inch baking pan coated with cooking spray, spreading evenly.

Lightly spoon 3/4 cup flour into a dry measuring cup; level with a knife. Combine with brown sugar, cinnamon, and 1/4 teaspoon salt; cut in margarine and corn syrup with a pastry blender or 2 knives until mixture resembles coarse meal. Combine 1/2 cup streusel mixture and peaches in a bowl; arrange peach mixture evenly over batter. Sprinkle with remaining streusel mixture. Bake kuchen at 375° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack. Makes 12 servings

justmecookin

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Re: German Cuisine

Post  justmecookin on Tue Aug 05, 2008 6:39 pm

Pfeffernüsse

2 tablespoons butter or margarine, softened
2 cups sugar
4 teaspoons ground cinnamon
2 teaspoons ground nutmeg
2 teaspoons ground cloves
1/8 teaspoon pepper
4 large eggs
3 cups all-purpose flour
2 teaspoons baking powder
1 cup chopped pecans

Beat butter and sugar at medium speed with an electric mixer until blended. Add cinnamon and next 3 ingredients, beating until blended. Add eggs, flour, and baking powder, beating well. Stir in pecans.

Drop dough by heaping teaspoonfuls onto ungreased baking sheets. Bake at 350° for 14 minutes. Remove cookies to wire racks to cool. Makes 6 1/2 dozen cookies

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Re: German Cuisine

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