Friday, April 30, 2010
Lauren and Christina
Appetitanregendes Mittel
warme nüsse
roasted mixed nuts
Bretzen mit Apfelschmieren
soft pretzels with apple butter
BRATWURST mit Mostrich
Sausages with sweet bavarian mustard
SALAT
HASELNUSSENBOHNENSALAT MIT WESTFÄLISCHER SCHINKEN & FIGUREN
WARM HAZELNUT BEAN SALAD AND PROSCIUTTO-WRAPPED FIGS
SUPPE
KÜRBISSUPPE MIT WURST
BUTTERNUT SQUASH SOUP WITH CREAM AND SAUSAGE
HAUPTGERICHT
Halbes Hanchen mit SPÄTZLE
ROASTED CHICKEN WITH GERMAN PASTA
ALT KÜMMEL KARTOFFELSALAT
TRADITIONAL CARAWAY POTATO SALAD
SAÜERBRATEN MIT ROTKOHL
SLOW-MARINATED POT ROAST WITH SALAD OF RED CABBAGE, APPLES AND CHERRIES
NACHTISCH
BAYERISCHESAHN MIT BEEREN
BAVARIAN CREAM WITH BERRIES AND COULIS
Schwarzwälder Kirschtorte
BLACK FOREST CAKE
Appetitanregendes Mittel
appetizers
warme nüsse
roasted mixed nuts
Ingredients
1 pound pecans or almonds
1 whole egg white
1 tablespoon water
1 c sugar
¾ tsp salt
½ tsp cinnamon
Directions
Preheat oven to 250 degrees. Grease large jelly roll pan. In a large bowl, mix egg white and water until frothy. In a separate bowl stir sugar, salt and cinnamon. Coat nuts in egg white mixture then cinnamon mixture. Arrange on pan and bake for an hour, stirring every 15 minutes.
Mostrich
SWEET BAVARIAN MUSTARD
Ingredients
1/2 cup mustard seeds
2 Tbsp. dry mustard
1/2 cup COLD water
1 cup cider vinegar
1 small onion, chopped (about 1/4 cup)
3 Tbsp. packed brown sugar
2 cloves garlic, minced
3/4 tsp. salt
1/4 tsp. dried tarragon
1/4 tsp. ground cinnamon
Directions
Combine mustard seeds, dry mustard and water in a small bowl. Cover and let stand at least 4 hours or overnight.
Combine vinegar, onion, brown sugar, garlic, salt, tarragon and cinnamon in a small saucepan. Bring to a boil over high heat; reduce to medium. Boil, uncovered for about 7 to 10 minutes until the mix is reduced by half. Pour vinegar mix through a fine sieve into a food processor bowl. Rinse saucepan and set aside. Add mustard mix to the vinegar mix; process in food processor about 1 minute or until mustard seeds are chopped but not pureed. Pour into rinsed saucepan. Cook over low heat until mustard is thick, stirring constantly. Store in airtight container in the fridge for up to one year.
Apfelschmieren
APPLE BUTTER
Ingredients
8 large Granny Smith apples
1 1/2 cups apple cider
3 strips lemon peel
3 tbsp fresh lemon juice
1 1/2 cups sugar
1/2 tsp cinnamon
Directions
Peel and core the apples. Slice thinly and put into a large bowl. In a large 5-quart Dutch oven, add the apples, cider, lemon peel, and lemon juice to boiling over high heat. Reduce to low and simmer uncovered for another 20 minutes until apples are very soft. Stir occasionally. Add the sugar and cinnamon to the pot. Cook partially covered for 1 hour until apple butter is thick and has become darker. Stir occasionally. Spoon apple butter into jars and store in refrigerator.
Bretzen
Pretzels
Ingredients
1 teaspoon instant yeast
1 tablespoon malt powder or brown sugar
2-3 cups all-purpose unbleached or bread flour
1 teaspoon salt
1 cup warm milk
Directions
Combine all of the ingredients in a bowl and mix together until it forms a ball. I start with 2 cups of the flour and mix it together until it forms something like a thick batter, then add more flour a handful at a time until it'll form a nice ball. Either use an electric mixer to mix the dough for 5 minutes or remove it from the bowl and knead it by hand for 5 to 10 minutes until the dough begins to get smooth and satiny. Return the ball of dough to a clean, greased bowl, cover with plastic wrap, and set it aside to rise until it has doubled in size, approximately an hour. Before shaping, start preheating the oven to 425 degrees. Cut the dough into 6 pieces. Roll each one into a short log, cover with a towel, and let the dough relax for 5 to 10 minutes. After it has relaxed you should be able to roll it out and stretch again fairly easily. Place a rope of dough on the work surface in front of you. Take each end in a hand, loop the dough away from you, and bring the ends back toward your stomach, crossing them about an inch above the rope. Refrigerate several hours or overnight, covered. Bring a pot of water with a few tbsp of baking soda to a boil. Dunk each of the pretzels into the boiling water for 30 seconds, then place them onto a baking sheet and sprinkle with coarse salt or other toppings. Place pretzels on a baking sheet, brush them gently with an egg that has been whisked, then sprinkle with coarse salt or other toppings.
Place the baking sheets into the oven. Remove from the oven and eat immediately.
SALAT
salad
HASELNUSSENBOHNENSALAT MIT WESTFÄLISCHER SCHINKEN & FIGUREN
WARM HAZELNUT BEAN SALAD AND PROSCIUTTO-WRAPPED FIGS
Marinade Ingredients
2 cups port wine
1 cinnamon stick
12 figs, cut in half lengthwise
12 thin slices German Black Forest ham or German prosciutto
Directions
Heat port and cinnamon in a saucepan, reduce liquid to half, and pour over fig halves. Let figs macerate while liquid cools. Drain figs halves, reserving liquid, and wrap in ham. Set aside and make salad.
Marinated Bean Salad & Hazelnuts
Ingredients
1/4 cup hazelnut oil
2 tablespoons red wine vinegar
1 tablespoon port reduction
1 teaspoon German imported honey
1 teaspoon Bavarian Mustard
Salt and pepper to taste
1/2 pound cooked green and yellow wax beans
1 head frisee, trimmed and chopped
1 cup toasted, chopped hazelnuts
Chives to garnish
Directions
Whisk together oil, vinegar, port reduction, honey, Bavarian mustard and salt and pepper. Toss with beans, hazelnuts and frisee. To serve, place some salad in middle of each plate and top with 1-2 ham-wrapped figs.
SUPPE
soup
KÜRBISSUPPE MIT WURST
BUTTERNUT SQUASH SOUP WITH CREAM AND SAUSAGE
Ingredients
1 large butternut squash, about 3 pounds, halved, seeds removed
2 tablespoons vegetable oil
1/2 teaspoon salt
Freshly ground black pepper
1/2 pound sweet Italian sausage, removed from casings
1 large onion, chopped
6 cloves garlic, minced
1 tablespoon chopped fresh sage, plus 12 whole leaves
1 teaspoon chopped fresh marjoram
6 cups light chicken stock or broth
1 teaspoon cider vinegar or lemon juice
1/2 cup heavy cream, or more to taste
2 tablespoons butter
Directions
Preheat the oven to 400 degrees F. Lightly coat the squash halves with 1 teaspoon of the vegetable oil. Season the inside with salt and pepper and place cut-side down on a baking sheet lined with parchment paper. Bake until very tender, about 45 minutes. When the squash is cool enough to handle, scoop out the flesh and reserve. Discard the peel. In a large saucepan over medium-high heat, add the remaining vegetable oil and, when hot but not smoking, add the sausage. Cook until golden brown, about 4 minutes. Add the onions and cook, stirring, until the onions wilted and starting to caramelize, about 6 minutes. Add the garlic, sage and marjoram, and cook, stirring, for 1 minute. Add the cooked squash and chicken stock, stir well to combine, and bring to a boil. Reduce the heat to low, and simmer for 30 minutes, stirring occasionally. With a hand-held immersion blender, or in batches in a food processor or blender, puree the soup. Strain through a fine mesh strainer into a clean saucepan. Add the cider vinegar and stir to combine. Add the cream and adjust seasoning, to taste. In a small sauté pan, cook the butter over medium-high heat until it begins to turn brown around the edges. Add the whole sage leaves and cook until crisp, 1 to 2 minutes. Transfer the leaves to paper towels to drain. Serve the soup in bowls, garnished with the crispy sage leaves.
HAUPTGERICHT
main dishes
Halbes Hanchen
ROASTED CHICKEN
First wash, drain and pat dry two chickens and rub them on the inside with salt and freshly ground pepper.
Take 2 bunches of parsley, washed and drained, and stuff a bunch into each chicken.
Pre-heat the oven to 250 degrees C. Place the chickens on a wire rack in a roasting tin. Fill the tin with hot meat broth and add 2 carrots, 1 parsnip, and 1 sprig of lovage.
Baste the chickens frequently while they are roasting (should take about an hour, depending on the size of the chickens). Towards the end of the roasting time, brush the chickens with ice-cold salt water to make the skin all crispy.
SPÄTZLE
German Pasta
Ingredients
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground pepper
1/2 teaspoon ground nutmeg
2 large eggs
1/4 cup milk
3 tablespoons unsalted butter
2 tablespoons minced fresh chives
Directions
In a large bowl, combine the flour, salt, pepper, and nutmeg. In another mixing bowl, whisk the eggs and milk together. Make a well in the center of the dry ingredients and pour in the egg-milk mixture. Gradually draw in the flour from the sides and combine well; the dough should be smooth and thick. Let the dough rest for 10 to 15 minutes. Bring 3 quarts of salted water to a boil in a large pot, then reduce to a simmer. To form the spaetzle, hold a large holed colander or slotted spoon over the simmering water and push the dough through the holes with a spatula or spoon. Do this in batches so you don't overcrowd the pot. Cook for 3 to 4 minutes or until the spaetzle floats to the surface, stirring gently to prevent sticking. Dump the spaetzle into a colander and give it a quick rinse with cool water. Melt the butter in a large skillet over medium heat and add the spaetzle; tossing to coat. Cook the spaetzle for 1 to 2 minutes to give the noodles some color, and then sprinkle with the chopped chives and season with salt and pepper before serving.
ALT KÜMMEL KARTOFFELSALAT
TRADITIONAL CARAWAY POTATO SALAD
Dressing Ingredients
1/2 cup olive oil
1/3 cup alt beer
3 oz. light cream cheese
1 teaspoon caraway seeds
1/2 teaspoon celery seeds
1 teaspoon brown mustard seeds
1 teaspoon kosher salt
1/4 teaspoon hot red pepper flakes
2 tablespoons minced parsley
Directions
Blend all ingredients in a blender, and place in refrigerator to chill.
Salad Ingredients
1-3/4 to 2 lbs. small red potatoes
1 cup chopped celery (2 stalks)
1/2 cup cucumber, peeled, seeded and diced
3 scallions, minced (include some green leaves)
1/3 cup chopped kosher dill pickles
6-8 radishes, sliced
Salt and pepper to taste
Directions
Boil the potatoes in 1 quart water until tender. Place the remaining raw vegetables in a large bowl and mix well with the dressing. Remove the potatoes from the heat and drain well in a 2-quart colander. When cool enough to handle, cut the potatoes into quarters. Toss the warm potatoes with the dressed vegetables, and let cool to room temperature. Season to taste with salt and black pepper.
SAÜERBRATEN
SLOW-MARINATED POT ROAST
Ingredients
1/2 cup red wine vinegar
1 3/4 cups red wine
2 cups sliced yellow onions
1 1/2-2 lbs beef top round roast
1/2 cup flour
2 teaspoons salt
1 teaspoon fresh ground black pepper
2 tablespoons vegetable oil
3/4 cup chopped seeded tomato
3/4 cup water (approximately)
2 tablespoons cream sherry
1 tablespoon light brown sugar, plus additional to taste
1 tablespoon fresh lemon juice (to taste)
parsley sprig (to garnish)
sour cream (optional, to serve)
Directions
In a medium saucepan combine vinegar, 1 1/2 cups of the red wine, and the onions. Wrap the parsley stems, peppercorns, bay leaves, and cloves in a double layer of cheesecloth and tie shut. Add this to the saucepan, and bring mixture to a boil. Turn off the heat, and cool to room temperature. Prick the top round on all sides with a fork. Put it into a large resealable plastic bag and pour the marinade over it. Close bag and turn upside down a few times to cover meat well with marinade. Marinate, turning the bag once or twice a day, for 3 to 4 days in the refrigerator.
When ready to cook, bring marinated beef to room temperature, about 2 hours. Remove beef from marinade and pat dry. Strain marinade, reserving the liquid and onions; discard the cheesecloth bag. Preheat oven to 325 degrees. Combine the flour, salt, and black pepper on a large plate, mixing well. Heat the vegetable oil in a heavy, ovenproof pan with a lid, large enough to hold the roast, over moderately high heat. When the oil is hot but not smoking, dredge meat in flour mixture, then sear well on each side, about 5 minutes per side. Pour extra fat out of pan. Place 1 cup of the marinating liquid, the remaining 1/4 cup red wine, and tomatoes in the pan along with the reserved onions from the marinade. Add enough of the water so that the liquid comes about one third of the way up the side of the beef. Bring liquid to a boil and boil for 5 minutes. Cover beef pan with the lid, and braise in the oven, turning sauerbraten every 30 minutes or so and spooning braising liquid over it, until meat is very tender, about 3 hours. Remove beef from pan and keep warm, covered with foil. Strain and degrease the braising liquid, and discard the solids. Place the braising liquid in a small saucepan, and add the remaining marinade along with the sherry and the 1 tablespoon brown sugar. Boil the liquid until it is reduced by half, about 10 minutes. Add the additional brown sugar, if desired, and/or lemon juice to taste. Adjust seasoning. Carve roast against the grain into slices that are about 3/8 inch thick. Arrange slices on a serving platter, spoon sauce over them, and garnish with parsley sprigs. Top with a dollop of sour cream, if desired.
ROTKOHL
SALAD OF RED CABBAGE, APPLES AND CHERRIES
Ingredients
4 tablespoons unsalted butter
2 tart apples, cut into 1/2-inch pieces
1 medium red onion, finely diced
1 large head of red cabbage, cored and very thinly sliced (12 cups)
Salt and freshly ground pepper
1 cup dry red wine
1/4 cup light brown sugar
1/2 cup dried sour cherries
Pinch of ground cloves
1 small bay leaf
2 tablespoons cider vinegar
1 tablespoon fresh lemon juice
Directions
In a pot, melt the butter. Add the apples and onion and cook over moderate heat, stirring, until softened, about 8 minutes. Add the cabbage, season with salt and pepper and stir until slightly wilted. Add the wine, sugar, cherries, cloves and bay leaf. Cover and cook over low heat, stirring, until the cabbage is tender, about 45 minutes. Add the vinegar and lemon juice and simmer for 10 minutes. Discard the bay leaf, season with salt and pepper and serve.
NACHTISCH
dessert
BAYERISCHESAHN MIT BEEREN
BAVARIAN CREAM WITH BERRIES AND COULIS
Bavarian Cream
Ingredients
2 tbsp unflavored gelatin
1/2 cup cold water
4 egg yolks
1/2 cup white sugar
1 pinch salt
2 cups milk
1 tsp vanilla extract
2 cups heavy cream
Directions:
In a small bowl, stir together the gelatin and cold water. Set aside to soften. In a medium bowl, whisk together the egg yolks, sugar and salt until smooth. In a medium saucepan, bring the milk to a boil. Stir a small amount into the egg yolk mixture, then stir the egg yolk mixture into the hot milk until well blended. Whisk in the softened gelatin and vanilla. Run through a strainer, and allow to cool. When the mixture has cooled almost room temperature, whip the heavy cream to medium stiffness and fold into it. Refrigerate until ready to use.
Coulis
Cook 12 ounces of fresh or frozen berries in a saucepan over medium heat with 1/2 cup sugar and juice of one fresh lemon. When fruit has softened and blended with sugar and juice, remove from heat and blend in blender jar until smooth. Pass through a strainer. Refrigerate until ready to use.
Sugared Berries
Wash fruit. Gently blot dry with paper towels or let air-dry on paper towels. Beat egg white in a small bowl with form until foamy. Brush egg white onto each piece of fruit with paintbrush or pastry brush, coating all sides of fruit thinly and evenly. Place fruit on waxed paper that has been covered with granulated sugar. Sprinkle a light even coating of sugar over fruit with teaspoon. Let sugared fruit stand at room temperature until coating is dry.
Schwarzwälder Kirschtorte
BLACK FOREST CAKE
Ingredients
13 tablespoons butter, plus more for pan
1 cup plus 2 tablespoons sugar, plus more for pan
6 1/2 ounces bittersweet chocolate
4 large eggs, 3 separated, 1 whole
3 large egg whites
Pinch of salt
3/4 pound fresh Bing cherries
7 tablespoons kirsch, or to taste
1 cup heavy cream
Directions
Heat oven to 300 degrees. Butter and sugar an 8-inch springform pan, and set aside.
Chop chocolate into small pieces, and place in a double boiler or heat-proof bowl with the butter. Place over a pan of barely simmering water, and stir occasionally until completely melted. Remove from heat, and set aside.
Place 3 yolks, whole egg, salt, and 2/3 cup sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium high until thick and pale yellow, about 5 minutes. Transfer to a medium bowl.
Wash mixer bowl and whisk; add the 6 egg whites and 1/3 cup sugar to the clean bowl. Whisk until mixture is stiff and shiny, about 4 minutes.
Pour chocolate mixture into the egg-yolk mixture, and fold together. Gently fold in egg-white mixture until just combined. Pour into prepared pan, and bake until cake has risen quite high and top has begun to crack, about 1 hour 10 minutes. The center of cake should be set but not at all dry. Allow to cool completely on rack, then remove sides of pan.
Cut each cherry in half by running the tip of a paring knife around each, starting at the stem. Gently twist cherries to separate halves, and carefully remove pits. Place cherries and remaining 2 tablespoons sugar in medium skillet set over medium heat. Cook until sugar is dissolved and cherries release their juice, about 5 minutes. Remove pan from heat, add kirsch, and transfer carefully back to heat. Allow to cook until liquid is slightly thickened, about 2 minutes.
In a medium bowl, whip cream to soft peaks. Serve chocolate cake with warm cherry mixture and a dollop of whipped cream.
Lebkuchen
Heart-shaped gingerbread (adapted here as sugar cookies)
Ingredients
2 1/4 c sifted flour
1/2 tsp salt
1/2 tsp grated lemon rind
1 c. sugar
2 eggs beaten
2 tsp baking powder
1/2 tsp nutmeg
1/2 c butter
1 TBSP vanilla
Directions
Sift flour and add baking powder, salt and nutmeg. Add lemon rind to butter stir until creamy. Add eggs and vanilla. Add flour gradually. Chill for 2 hours and bake at 350-375 degrees for 7-8 minutes. Do not over refrigerate.
Frosting:
Ingredients
4 c powdered sugar
1/2 cup soft butter (more if needed)
1-4 TBSP heavy cream
Directions
Cream butter, then mix in sugar. Add cream to achieve the desired consistency.
