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 Beer Brats & Kraut  Prep Time: 5 minutes Cook Time: 10 minutes Makes: 6 Servings 3 (12-ounce) bottles beer 6 brats 1 large jar sauerkraut 6 sesame brat buns, or hot dog buns Dijon mustard, or yellow mustard Pour beer into a pot and heat over medium heat. Place brats and kraut in beer and simmer for approximately 10 minutes. With tongs, remove brats from beer and place 1 in each bun. Using a slotted spoon, cover brat in sauerkraut. Drizzle mustard on top of kraut. Grilled Bratwurst With German Potato Salad  Prep Time: 10 minutes Cook Time: 30 minutes Makes: 4 to 6 Servings 4 cans beer, 12 ounces each 1 1/2 pounds Bratwurst sausage links (2 to 3-ounce links) 2 pounds baking potatoes, peeled and medium diced Salt 6 ounces raw bacon, chopped 1 cup chopped onions Freshly ground black pepper 1/4 to 1/3 cup apple cider vinegar 1/4 cup whole grain mustard 4 hard-boiled eggs, sliced 1/4 cup chopped green onions Drizzle vegetable oil 12 slices or 6 rolls, dark bread, warm Crock whole grain mustard In a saucepan, over medium heat, bring the beer up to a simmer. Add the sausages and cook until plump, about 4 to 6 minutes. Preheat the grill. In a saucepan, over medium heat, cook the potatoes in salted water until tender, about 15 minutes. Remove and drain well. Keep warm. In a saute pan, over medium heat, cook the bacon until crispy. Add the onions. Season with black pepper. Saute for 1 minute. Remove from the heat. In a large mixing bowl, combine the cooked potatoes, crispy bacon/onions with fat, vinegar, to taste, mustard, eggs, and green onions. Season with salt and pepper. Mix well. Using the back of a spoon, mash the mixture together. The salad should be well blended but with some lumps. Lightly brush the sausages with oil. Place on the grill and cook for a couple of minutes on each side. Remove the sausages from the grill. Mound the potato salad in the center of each serving plate. Lay the sausages next to the salad. Garnish with parsley. Serve with the brown bread and mustard. Kartoffelklsse are traditionally served alongside a Roast with lashings of gravy or with Sauerbraten and Rotkohl. Leftover potato dumplings can be enjoyed the following day thickly sliced and sauted in butter. (Makes: 4 to 6 Servings) 1 kg / 2 lbs of starchy potatoes 2 teaspoons of salt teaspoon of freshly grated nutmeg cup of plain white flour 1 egg Scrub and rinse the potatoes well and place in a large saucepan of cold water. Bring the unpeeled potatoes to the boil, add salt and simmer the potatoes for around 35 minutes or until they are just tender. Drain the potatoes and cool them slightly - just enough so that you can handle them. You should now be able to peel the skins away from the flesh of the potatoes with your bare hands. Once all the potatoes are peeled, cut them into even-sized pieces and refrigerate until cold. The potatoes can be prepared the previous day, if desired. Mash the potatoes with a fork or mashing tool in a large bowl. Mix in the salt and freshly grated nutmeg. Add half a cup of flour and mix to combine. With your hands knead the mixture in the bowl until a smooth soft dough forms, add more flour by the tablespoon if the dough remains sticky. Combine one beaten egg with the mixture. Form the mixture into smooth round balls using of a cup of dough for each ball. At this stage you may wish to insert a crouton, prune or other filling into each dumpling. Croutons are traditionally used to soak up any extra moisture inside the Kartoffelkloesse. Stoned prunes are a common filling when accompanying a Roast Goose at Christmas. A small spoonful of cooked, flavoured ground beef / mince is also a tasty alternative. Seal the filling closed inside each of the Kartoffelklsse. In a large saucepan of salted simmering water, almost boiling, poach the completed dumplings in batches of 4 to 5. Do not place more than 4 to 5 dumplings in the pot at any one time - to prevent them from sticking together or touching during cooking, which could cause them to fall apart! Cook the dumplings for 10 to 15 minutes or until the dumplings rise to the surface. Remove and drain each of the Kartoffelklsse with a slotted spoon into a serving dish. Keep the dish covered to conserve heat while the remaining dumplings are cooked. Knocks & Chops  Knockwurst with Spiced Sauerkraut and Smoked Pork Chops with Bacon, Apple and Onion. Prep Time: 15 minutes Cook Time: 20 minutes Makes: 4 Servings Knocks: 1 (16-ounce) package (4 links) knockwurst 1 tablespoon butter 1 pound sauerkraut, rinsed and drained 1 teaspoon caraway seeds 1 bay leaf 1/2 teaspoon whole peppercorns 1 cup dark German beer Spicy mustard 1 loaf pumpernickel, sliced Chops:
Accompaniments:
Heat a second skillet over medium high. Add oil, 1 turn of the pan and add chopped bacon. When the bacon renders its fat, add onions and saute 3 to 5 minutes, then add sliced apples and saute mixture another 2 or 3 minutes. Add smoked chops to the pan and caramelize meat on both sides, 2 or 3 minutes. Remove chops to a plate and loosely cover with foil. Pour the beer into the pan and reduce heat to a simmer. When you are ready to serve, cut several slices of pumpernickel in half down the middle. Place a bowl of spicy mustard alongside the pumpernickel bread for passing at the table. Place 2 or 3 chunks of the knockwurst on each dinner plate on a bed of spiced sauerkraut.
Serve 3 pieces of smoked pork chops topped with bacon, apples and onions.
Place deli style large dill or half sour pickles, German cheeses and pretzels out for an evening of uber snacking! Marzipan This Marzipan recipe can be used for marzipan fruits, chocolate dipped marzipan confectionery or to ice cakes. The quantities given will ice one medium sized cake. 75 - 100 grams / 3 - 4 oz of ground almonds 1 cup of icing sugar cup of castor sugar 1 egg yolk 2 tablespoons of fresh strained lemon juice teaspoon of almond essence In a medium sized bowl or food processor mix together the ground almonds, icing sugar and castor sugar. Make a well in the centre of the mixture and add the egg yolk, strained lemon juice and essence. Taste and add more essence if desired. Mix together thoroughly. Turn out onto the bench dusted with a mixture of icing sugar and cornflour and knead the mixture until smooth. Use as required. Potato Pancakes Prep Time: 15 minutes Cook Time: 20 minutes Makes: 4 to 6 Pancakes 1 large, baking potatoes, like russets, about (8 ounces) 1/2medium onion, (about 4 ounces) 1 egg 1 tablespoon chopped parsley 1 tablespoon flour 1 tablespoon dry bread crumbs 1/4 teaspoon dry thyme Juice of 1 lemon Salt and pepper Oil for pan frying 1/3 cup applesauce, for garnish Using a food processor or a box grater, grate the potato and onion on the large hole into a bowl. Using your hands, squeeze out the excess liquid and place the dry potato onion mixture in a bowl. Add the egg, parsley, flour, breadcrumbs, thyme, lemon juice and seasonings. Mix well. Heat 1/2 cup of oil in a heavy skillet. Add 1/2 cup mounds of potato mixture to the hot oil, and flatten down to a 3/4-inch thick pancake. Turn heat to medium. Cook for 5 minutes on each side, or until crispy and golden. Serve with the applesauce. Roast Pork Loin With Beer Sauce Prep Time: 10 hours Cook Time: 3 hours 30 minutes Makes: 6 Servings For Marinade: 1/2 cup Dijon mustard 1 large onion, chopped 1/2 cup honey 3 cups beer (not dark), preferably German 3 1/2 pound boneless pork loin, tied (3 to 3 1/2 inches wide) 2 tablespoons vegetable oil Beurre manie made by rubbing together 1 tablespoon softened unsalted butter and 1 tablespoon all-purpose flour Make Marinade: In a large saucepan stir together marinade ingredients. Bring marinade just to a boil, stirring (marinade will rise and foam), and remove pan from the heat. In a blender puree marinade in 2 batches, transferring it as pureed to a bowl. Cool marinade to room temperature and spoon off any remaining foam. In a large heavy resealable plastic bag combine pork and marinade and seal bag, pressing out any excess air.
Put bag in a baking pan and marinate pork, chilled, turning bag once or twice, at least 8 hours and up to 24.
Let pork in marinade come to room temperature, about 40 minutes. Transfer marinade to a saucepan and bring to a boil. Pat pork dry with paper towels and season with salt and pepper. In a flameproof roasting pan heat oil over moderately high heat until hot but not smoking and brown pork on all sides. Roast pork in middle of oven, basting frequently with some marinade, until a meat thermometer registers 155 degrees F. for slightly pink meat, 1 to 1 1/2 hours. Transfer pork to a cutting board, reserving juices in roasting pan and discarding string, and let stand, covered loosely with foil, about 15 minutes. While pork is standing, skim and discard fat from pan and add remaining marinade. Deglaze roasting pan over moderately high heat, scraping up brown bits. Bring sauce just to a boil and strain through a fine sieve into another saucepan. Bring sauce to a simmer and whisk in beurre manie, bit by bit, whisking until sauce is combined well and thickened slightly. Serve pork, sliced, with sauce. Rotkohl (Red Cabbage) This colourful red cabbage is ideal eaten hot with a hot meat main dish or eaten cold with a selection of cold meats and salads. (Makes: 4 to 6 Servings) 1 onion 1 tablespoon of olive oil 1 medium sized red cabbage 1 apple juice of half a lemon 3 tablespoons of brown sugar 4 tablespoons of red wine vinegar 4 tablespoons of water salt and pepper to taste Preheat the oven to 160C (325F or gas mark 3). Peel and finely chop the onion and apple. Finely shred the cabbage. Heat a large oven proof saucepan or casserole dish. Saut the onion in the oil until slightly golden. Stir in the red cabbage and diced apple. Remove from the heat. Combine the lemon juice, brown sugar, vinegar, water and salt and pepper and pour over the cabbage mixture. Toss to combine and cover. Place in the oven the slowly cook for 2 hours. Serve hot along aside your main meal with Kartoffelklsse, or chill to serve with a selection of cold meats and cheese. Sauerbraten (German Soured Pot Roast) (Makes: 6 to 8 Servings) 1 kg / 2 lbs of whole beef sirloin 8 -10 whole cloves 300ml / 10 fl oz of flat lager or pilsner styled beer 300 ml / 10 fl oz of red wine vinegar 1 large onion 1 carrot 1 large stalk of celery 3 cloves of garlic 1 bouquet garni 4 tablespoons of butter 2 tablespoons of plain white flour 1 cup of beef stock cup of brown sugar salt and pepper to taste Firstly stud the sirloin by pressing the whole cloves into the meat. Peel and roughly chop the onion, carrot, celery and garlic cloves. Place the vegetables into a large bowl, mix in the vinegar and flat beer, along with a bouquet garni of fresh herbs. Place the studded piece of meat in the bowl and turn to coat in the marinade. The meat should be totally submerged in the marinade, if not add a little water to the liquid. Cover the bowl and place in the refrigerator to marinate for 2-4 days, turning the meat over twice each day. Preheat your oven to 180C (350F or gas mark 4). Remove the meat from the marinade and reserve the marinade for use later. Pull the cloves out of the meat and discard. Pat the meat dry with absorbent kitchen paper. Heat a deep large ovenproof casserole dish or saucepan and melt 2 tablespoons of butter. Brown the meat evenly on all sides in the dish - the browning is very important for developing the flavours in the meat. Once well browned remove the meat from the pan. In the same dish melt the remaining butter, add the flour and stir through. Cook on a low heat for around half a minute being careful not to burn the flour. Slowly add the marinade, including vegetables and bouquet garni with the beef stock. Add a little at a time stirring constantly. The mixture will thicken as you do this. Add a little salt and pepper and return the meat to the dish. Bring to the boil and place in the oven for 1 to 2 hours, until the meat is tender. Once cooked, remove the meat and set aside somewhere warm. Strain the gravy through a fine sieve, pressing the vegetables to get all the juices. If the gravy is still quite runny gently heat and reduce until you reach the desired consistency and flavour. Check the seasoning and add more salt and pepper if necessary. To serve, slice the meat and arrange on a warmed platter with seasonal vegetables and the finished gravy. Sauerkraut  Ingredients: 3 1/2 pounds green cabbage 3 tablespoons coarse salt Preparation: Cut cabbage in quarters and remove core. With a mandolin or food processor fitted with a 2-millimeter slicing blade, slice as thinly as possible. Place in a large bowl with salt and toss to combine. Transfer to a large glass or ceramic container and tap down by hand so liquid rises to top.
Cover with a damp towel touching cabbage and top with a 3-pound weight.
Cover again with a layer of plastic wrap and set aside in a warm place for 5 days to ferment.
Sauerkraut may be kept in a sealed container in refrigerator as long as 3 weeks. Sauerkraut Balls  Prep Time: 1 hour 15 minutes Cook Time: 35 minutes Makes: About 4 Dozen Ingredients: 1 pound Idaho potatoes, peeled, diced and cooked until tender 2 cups sauerkraut 1 cup small diced Bavarian ham 2 egg yolks 3/4 cup whole grain mustard 2 tablespoons chopped green onions 2 cups all-purpose flour 2 egg, beaten with 2 tablespoons milk 3 cups fine dried bread crumbs Oil, for frying 1 1/2 cups sour cream 1 tablespoon finely chopped fresh parsley leaves Preparation: Using a food ricer, rice the potatoes into a large mixing bowl. Add the sauerkraut, ham, egg yolks, 1/4 cup of mustard and chopped green onions. Mix well. Season with salt and pepper. Form the mixture into small balls, about a tablespoon each. Place on a parchment lined baking sheet. Place in the freezer and freeze for 30 minutes. Preheat the fryer. Season the flour, egg wash, and bread crumbs, with salt and pepper. Roll each sauerkraut ball in the flour, coating completely. Dip each in the egg wash, letting the excess drip off. Finally roll each in the bread crumbs. Fry the sauerkraut balls in batches until golden brown, about 2 to 3 minutes. Remove from the fryer and drain on paper towels. Season with salt. In small mixing bowl, combine the remaining 1/2 cup of the mustard and sour cream.
Season with salt and pepper. Mix well. Serve the sauerkraut balls on a large platter with the mustard dipping sauce.
Garnish with parsley. Sauerkraut Fancified The complexity of flavors in this recipe is delicious and has a wonderful texture. If you don't have Granny Smith apples use Red Delicious apples instead you'll find they're a tinge sweeter which, balances the saltiness of the bacon and the tartness of the sauerkraut. You can also omit the juniper berries if you want. This is a nice compliment to schnitzel and spaetzle." One tip which isn't said in the recipe...drain and press the sauerkraut well so it can absorb the chicken broth while cooking. Prep Time: 10 minutes Cook Time: 15 minutes Makes: 10 Servings Oil for cooking 6 ounces smoked bacon, diced small 1 cup thinly sliced onions 1 cup grated Granny Smith apple 1 teaspoon dry leaf thyme 1/2 teaspoon caraway seeds 2 crushed juniper berries 3 cups fresh sauerkraut, rinsed 2 cups chicken stock 1 cup grated Idaho potatoes 2 tablespoons unsalted butter Salt and pepper Heat 1 tablespoon cooking oil in a large soup pot. Cook bacon until crispy. Add the onion and apple, cook for 4 minutes. Add the thyme, caraway seeds, juniper berries, and kraut. Stir to thoroughly mix. Add the stock and simmer, covered for 5 minutes. Add the potatoes and butter. Stir and cook for 5 more minutes. Season with salt and pepper. Sptzel (Spaetzel) (Makes: 4 to 6 Servings) 4 cups of plain white flour 1 teaspoon of salt 3 eggs water 1 tablespoon of butter Sift the flour and salt into a large bowl. Beat the eggs and add to the bowl with enough water to form a very soft and smooth dough. Press the dough flat on a plate or floured board. With a sharp knife, scrape small pieces of dough off and drop into boiling salted water. There should only be one layer of spaetzel cooking at a time so that they don't stick together. Boil gently for 5 to 8 minutes or until they swell and float to the surface. Remove with a slotted spoon and leave to drain. Serve immediately tossed in melted butter. Alternatively you may wish to saut the finished spaetzel in butter until golden or sprinkle the sptzel with freshly grated Parmesan cheese. Wiener Schnitzel 1  6 veal cutlets 1 1/2 tablespoons fresh lemon juice Salt 1/2 to 1 cup all-purpose flour 2 eggs, lightly beaten with 2 tablespoons cold water 2 tablespoons vegetable oil 1 generous cup fine, dry bread crumbs 4 to 5 tablespoons butter Preheat oven to 250 degrees. Pound the veal cutlets to an even, approximately 1/8-inch thickness, or have your butcher do this for you. In a dish, sprinkle the cutlets with lemon juice and let stand for 30 minutes. Season both sides with salt. Place the flour on a flat plate, and place the egg/water mixture in a wide, shallow bowl. Add the oil to the egg mixture and beat in with a fork. Spread the bread crumbs on a large plate. Dip the cutlets lightly into the flour, making sure to coat all surfaces, then gently shake off the excess flour. Dip the cutlets into the egg mixture, letting the excess drip away, and then dredge them in the bread crumbs. Let stand at room temperature for 20 minutes. Heat your largest, heavy skillets over medium-high heat and add the butter. When the butter is quite hot and the foam starts to subside, add the veal (cook in batches if necessary - but don't crowd them in the pan). If the butter browns too much after cooking the first batch, you may need to discard it, wipe out the pan, and add more butter for the next batch. Cook for 4 to 6 minutes on each side, until golden brown, and turn with a spatula (don't use a fork or tongs, or the breading may be pierced). When the second side is golden, the schnitzels should be cooked through. Transfer to a warm platter and keep warm in a 250 degree oven while you cook the second batch, if necessary. Wiener Schnitzel 2  This recipe is easy and satisfying and tastes very authentic. Prep Time: 10 minutes Cook Time: 12 minutes Makes: 4 Servings Ingredients: 1 1/2 pounds pork scallops, divided by 4 and pounded thin as for scaloppini 1/2 cup flour 3 large eggs, lightly beaten 1 cup fine dry bread crumbs Salt and freshly ground black pepper 3 tablespoons sunflower or canola oil 3 tablespoons butter 1 lemon Preparation: Place flour, eggs, and bread crumbs in 3 individual shallow dishes. Season cutlets with salt and pepper. Dredge in flour, shake of excess, dredge through egg, and last in bread crumbs. Heat the oil in large skillet, add butter, and heat until foam subsides. Add 1 Schnitzel at a time to pan,
brown from both sides about 2 to 3 minutes. Transfer to plate lined with paper towels and place in 250 degree F oven to
keep warm. Repeat with other Schnitzel. Serve with lemon wedges. Wiener Schnitzel a la Holstein:
Wiener Schnitzel a la Holstein  Prep Time: 15 minutes Cook Time: 12 minutes Makes: 4 Servings Ingredients: 1 pound boneless veal inside round, sliced 1/2-inch thick on the bias and thinly pounded Salt Freshly ground black pepper 1 cup flour 2 eggs, beaten with 2 tablespoons milk 2 cups fine dried bread crumbs 6 tablespoons clarified butter 4 jumbo eggs 1 fresh lemon 4 teaspoons capers 2 tablespoons finely chopped fresh parsley leaves 8 anchovies, cut in half Preparation: Season the veal chops with salt and pepper. Season the flour with salt and pepper. Season the egg wash with salt and pepper. Season the bread crumbs with salt and pepper. Dredge the veal slices in the flour. Dip each chop in the egg wash, letting the excess drip off. Finally, dredge the chops in the seasoned bread crumbs, coating completely. Add 1/4 cup of the oil to 2 large skillets. When the oil is hot, add 2 chops to each skillet. Pan-fry the chops for 2 to 3 minutes on each side, or until golden. Remove the pan and drain on paper towels. Wipe out 1 of the skillets with paper towels.
Add 4 tablespoons of the butter and place over medium heat.
When the butter is melted, crack the eggs into the pan.
Season with salt and pepper.
Cook until the eggs are fried.
Place the veal chops on each serving plate.
Lay a fried egg on top of each veal chop.
Add the remaining 2 tablespoons of butter to the pan and melt.
Slice the lemons in half and squeeze the juice into the pan with the capers.
Cook for 1 minute. Spoon the sauce over the eggs.
Criss-cross 2 anchovy halves over each egg and garnish with parsley. |
