Aspic (Aspik)

Aspic is a wonderful garnish for cold meat platters as made below.
Also use it to prepare jellied meat by filling individual molds (or one large mold) 1/2 inch deep with liquid aspic.
Chill. On this put cold cuts, sliced hardboiled eggs, pickles, tomatoes, cooked peas, beans or any desired filling.
Fill mold with liquid aspic and chill.
Dip dishes in hot water and loosen edges of aspic to turn out easily.

2 cups white wine
2 cups water
Maggi seasoning
Pinch of salt
4 tablespoons vinegar
2 1/2 envelopes gelatine

Bring wine, water, MaggiÂ, salt and vinegar to a boil.
Dissolve gelatine in 1/2 cup water and mix with liquid.
Turn out in large, shallow pan and cool.
Cut into cubes.

adminGerman and Austrian20 Oct, 2007No Comments

Sauerbraten

This is wonderful served with potato pancakes or potato dumplings and red cabbage.

1 boneless rump roast (about 4 pounds)
4 cups water
2 cups red wine vinegar
2 tablespoons granulated sugar
1 medium-size onion, finely chopped
3/4 cup celery, finely chopped
1/4 teaspoon salt
Pinch of pepper
1 teaspoon mixed pickling spices
24 crushed gingersnaps (1 1/2 cups crumbs)

Trim meat of all but a thin layer of fat.
Place in a large glass bowl.
Add water, vinegar, sugar, onion, celery, salt, pepper and pickling spices to bowl, stirring to mix.
Cover with plastic wrap; refrigerate 4 or 5 days, turning meat each day.

Remove meat from marinade; reserve marinade; pat meat dry with paper toweling.
Heat shortening in Dutch oven.
Brown meat on all sides (about 15 minutes).

Remove fat from pan.
Pour marinade over meat.
Roast uncovered at 350 degrees F for 30 minutes.

Cover; continue roasting for 2 1/2 to 3 hours longer, or until meat is tender.

Remove meat to platter.
Strain marinade; remove fat and return marinade to pan.
Stir in gingersnap crumbs.
Heat until thickened; strain again.

Slice meat and serve with gravy.

adminGerman and Austrian26 Sep, 2007No Comments

Linzer Torte

1 cup butter
1 cup granulated sugar
3 eggs, separated
1 lemon, grated rind and juice
1 tablespoon brandy
1/2 pound almonds, chopped fine
2 cups flour, sifted 3 times
1 teaspoon baking powder
1 (12 ounce) jar jam or preserves

Preheat oven to 350 degrees F.

Cream butter and sugar well.
Add yolks, flavoring and almonds. Add flour mixed with baking powder, and fold in the stiffly beaten whites.
Roll out or pat two-thirds of the dough in a greased and floured 9-inch springform pan having the dough a little thicker on the bottom than the sides.
Fill with jam.
Roll remaining dough.
Cut in strips and place crisscross on top.
Bake for 40 minutes.

Before serving, fill hollows on top with jam.

adminGerman and Austrian25 Sep, 2007No Comments

Austrian Egg Cake (Eierkuchen)

This is a wonderful breakfast dish that is very easy to make.

6 eggs, beaten
1 1/2 cups milk
1 teaspoon salt
Dash of pepper
2 1/2 cups soft bread crumbs
2 scallions (with tops), chopped

Mix eggs, milk, salt and pepper.

Tear 3 1/2 slices bread into pieces.
Place in blender container, on slice at a time, cover and blend until crumbled, about 3 seconds.
Stir in bread crumbs and scallions.
Pour into greased 8-inch square baking dish.
Bake uncovered at 325 degrees F until set and top is light brown, about 40 minutes.

adminGerman and Austrian23 Sep, 2007No Comments

Zuricher Geschnetzeltes (Ute’s Dish — German)

1 (2 pound) round steak, cut into 1-inch cubes
Salt and pepper, to taste
Margarine
1/2 pint whipping cream
Small jar chopped mushrooms
Flour and water
Parsley (fresh)

Brown steak slowly in margarine.
Add salt and pepper to taste. Make a flour and water paste and add slowly to browned steak. Simmer about 10 minutes.
Add whipping cream to mixture and simmer slowly again about 5 minutes or until warmed.
Before serving, add chopped mushrooms and parsley.
Serve the real German way with hash brown potatoes, or serve over rice.

Serves 4 to 6.

adminGerman and Austrian19 Sep, 2007No Comments

German Sauerkraut Rolls

1 1/2 large cans sauerkraut
4 eggs
3/4 cup shortening or oil
1/2 teaspoon salt
3 cups all-purpose flour
1/4 cup water

Drain juice from kraut.

In skillet, heat oil or shortening; stir in kraut; add salt and pepper to taste.
Fry about 20 minutes, or until browned; cool.

Mix flour and salt.
Add eggs and water.
Knead until dough is smooth and elastic, like noodle dough.
On floured board, roll to 1/4 inch thick.
Spread cooled kraut on top; roll up jellyroll style.
Slice cross-wise; place cut pieces into frying pan.
Cover with a small amount of water; add salt.
Cook over medium heat for one hour.

NOTE: For added flavor, place hot dogs or Polish sausage around dough.

adminGerman and Austrian11 Sep, 2007No Comments

Steamed Pudding (John in the Pocket)

1 package active dry yeast
3 cups sifted flour
1 egg, well beaten
3/4 to 1 cup milk
1/3 cup raisins
1/3 cup currants
1/3 cup orange peel
Salt, to taste

Scald milk, then cool to lukewarm.
Dissolve yeast in warm milk. Add egg and milk and yeast mixture to the flour.
Dough will be sticky.
Work in the raisins, currants, orange peel and salt.
Cover and let rise in a warm place 45 minutes to 1 hour.

Meanwhile, sprinkle a clean wet cloth with some flour.
Tie dough into cloth, place in boiling water and simmer 2 to 3 hours.

Remove from cloth.
To serve, slice pudding and spread with melted butter and brown sugar.

adminGerman and Austrian10 Sep, 2007No Comments

Hot German Potato Salad

Although generally served hot, this salad is good chilled, also.

8 medium red potatoes, peeled or unpeeled
1 1/2 celery ribs, finely chopped
1/2 green bell pepper, finely chopped
2 hardboiled eggs, grated
1/4 cup sliced scallions (tops only)

In a large pan of salted boiling water, cook potatoes over high heat until tender, about 15 to 20 minutes.
Drain potatoes, rinse in cold water, and drain again.
Set aside to cool.

Place celery, bell pepper, eggs and scallions in a large bowl. Slice the potatoes thick, and add them to the bowl.

Dressing
4 slices slab bacon, chopped
1/2 medium onion, chopped
1 garlic clove, minced
2 teaspoons all-purpose flour
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon freshly-ground black pepper
3/4 cup beer or unsalted chicken stock
6 tablespoons unrefined cider vinegar
1 tablespoon plus 1 teaspoon granulated sugar

In a skillet over medium heat, fry bacon until it is browned and crisp.
With a slotted spoon, remove the bacon.
Drain it, and set it aside.

Add onion and garlic to warm bacon drippings, and cook them briefly, until they are softened.
Sprinkle in flour, mustard, salt and pepper; stir to combine.
Pour in 1/2 cup of the beer or stock, vinegar and sugar; bring the sauce to a boil.
Reduce the heat and simmer for 2 to 3 minutes.

Pour the sauce over the potato mixture, and toss to combine.
The result should be moist, but not runny.
If the salad seems dry, add some or all of the remaining beer or chicken stock.
Taste, then adjust the seasoning.
The salad should have plenty of pizzazz from the vinegar, but should not be overly tart.
Add the bacon shortly before serving.

adminGerman and Austrian5 Sep, 2007No Comments

Sour Cherry Soup

Sometimes this soup is thickened by boiling spaetzle in the broth.

2 pints sour cherries, pitted
2 cups red wine
1/4 cup granulated sugar
1 stick cinnamon
2 whole cloves
2 egg yolks
Rind of 1 lemon, grated

Stew the cherries gently in the wine with the sugar and spices until the cherries are soft.
Remove cinnamon and cloves. Purée 1/2 cup of the cherries with 1 cup of the liquid and the egg yolks (beaten with a little of the hot liquid first) and return to the pan.
Add the lemon rind and taste for seasoning.

Serve cold or hot.

Serves 4.

adminGerman and Austrian23 Aug, 2007No Comments

Short Ribs with Horseradish Sauce (Tafelspitz)

2 tablespoons vegetable oil
4 pounds beef short ribs, cut into pieces
4 cups water peppercorns
1 large onion, sliced
1 large carrot, cut into 1-inch pieces
1 stalk celery, cut into 1-inch pieces
1 medium turnip, cut into 1-inch pieces
1 1/2 teaspoons salt
10 to 12 whole black peppercorns
1 bay leaf
Minced parsley
Horseradish Sauce

Heat oil in Dutch oven until hot.
Cook beef ribs over medium heat until brown on all sides; drain fat.
Add remaining ingredients except parsley and Horseradish Sauce.
Heat to boiling; reduce heat. Cover and simmer until beef is tender, about 2 hours.

Sprinkle with parsley.
Serve with Horseradish Sauce.

Yields 4 servings.

Horseradish Sauce
1 cup applesauce
1 to 2 tablespoons prepared horseradish

Mix applesauce and horseradish.

adminGerman and Austrian19 Aug, 2007No Comments