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 […]
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 […]
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 […]
Austrian Egg Cake (Eierkuchen)
This is a wonderful breakfast dish that is very easy and fast 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, […]
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. […]
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 […]
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 […]
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, […]
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. […]
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 […]
Schmarren (Scrambled Pancakes)
2 tablespoons butter 2 tablespoons granulated sugar 4 eggs, separated Pinch of salt 2 cups all-purpose flour 1 cup milk or cream 2 tablespoons butter
Cream butter until frothy, then add, one after another, sugar, egg yolks, salt, flour and milk. Beat egg whites until stiff and carefully fold in.
Melt remaining butter in a […]
Schweine Braten (Marinated Pork Steak)
Source: Submitted to recipegoldmine by Rich DeGraw
I am in the service and spent 5 years in Germany. This comes from the Eiffel region and is quite popular. I have made it for several friends and it is the absolute best piece of pork you have ever put in your mouth.
Seasonings 4 […]
Braunschweiger (Homemade Liverwurst)
Its origin is Braunschweig, in the Brunswick province of Germany. As with any paté, flavor improves with a day or two of aging, and if you have a smoker, a light smoking. You can stuff the paté into pork or beef casings, tie them with string in 8- to 12-inch lengths, and adjust […]
Auf Lauf (German Breakfast Pancakes)
6 eggs 1/8 teaspoon salt 1 cup all-purpose white flour, unsifted 1 1/2 cups milk 1 teaspoon granulated sugar 1/4 pound butter, melted Confectioners’ sugar
Preheat oven to 450 degrees F.
Lightly beat eggs with salt. Gradually add flour to milk, blending until smooth. Add this mixture and the sugar to eggs and […]
Blueberry Kuchen
2 cups unbleached flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 cup butter 3/4 cup granulated sugar 1 large egg 1/2 cup milk 2 cups blueberries Streusel Topping
Stir together flour, baking powder, baking soda and salt. Cream butter and sugar in large bowl. Beat in egg until blended. Add flour mixture and […]
Sauerkraut
5 pounds shredded cabbage 2 tablespoons salt
Pack cabbage into a stone jar or crock, working in salt until juicy. Add water to bring juice to the top. Cover with a white cloth and weight down with a plate. Wash the cloth each day and remove the scum. In three weeks, cold pack in jars for […]
Spicy Honey Cake (Wuerziger Honigkuchen — Germany)
6 ounces honey 3 eggs 1 cup granulated sugar 1 teaspoon vanilla extract 1 teaspoon cinnamon 1/8 teaspoon ground cloves Zest from a half lemon, ground 1 pound flour 1 1/2 teaspoons baking powder Whole blanched almonds (for decoration)
Bring honey to a boil, let cool. Add eggs, sugar, and […]
Pfannkuchen (Pancake with Apples)
3 eggs 3/4 cup all-purpose flour 1/2 teaspoon salt 1/8 teaspoon nutmeg 1 cup milk 7 tablespoons butter 2 tart apples 2 tablespoons granulated sugar 1 lemon, sliced 1/2 cup confectioners’ sugar
Preheat oven to 425 degrees F.
Make a batter of the eggs, flour, salt, nutmeg and milk by puréeing them in a […]
Dutch Babies
3 eggs 1/2 cup flour 1/2 cup milk 1/2 teaspoon salt 2 tablespoons melted BUTTER Butter Lemon wedges Confectioners’ sugar
Beat eggs until light and fluffy. Add flour to eggs, about 2 tablespoons at a time (add in 4 parts). Beat after each addition so that the batter is smooth. Add milk the same way, […]
Eierochrli (Swiss Carnival Cakes)
8 small eggs 1/2 cup cream Pinch of salt 3 teaspoons confectioners’ sugar 1 ounce butter, melted Sifted flour, as needed
Mix ingredients for 15 minutes, adding enough sifted flour to make a dough; let stand for 15 minutes.
Form into small apple-size balls; roll as thin as possible, then pull carefully by hand […]
