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Step 3 Due October 21st Worth 210 points *each recipe is worth 5 points You will be using open office text documents to complete this part of your project. Name the document Step 3. Be sure to save it as a .odt file. Using the information you gathered about your country find the following recipes. Be sure you verify that they fit in with what you know about your country and the foods served there. Remember anyone can post things on the internet and call it what ever they want so just because it says Italian in the name does not make it authentic. If you have any questions see me!! you will need to type up your recipes in a text document. Use Arial as your font, size 14. Your recipes need to include the following: 1. Name of recipe 2. Category of recipe (main, side, etc) 3. 4. How much it makes/number of servings and servings size 5. List of ingredients, with specific amounts 6. Step by step directions...not written in paragraph form, if the recipe you find is in paragraph form you will need to break it into steps. Recipes you need: 1. 10 Appetizer Recipes 2. 10 Main Dish Recipes 3. 10 Side Dish Recipes 4. 5 Snack Recipes 5. 5 Dessert Recipes 6. 2 Beverage Recipes Appetizers1. Onion and Bacon Tart For dough 1 cup warm water (100110F) 1/2 teaspoon honey 1/4 teaspoon active dry yeast (from a 1/4-ounce package) 2 cups high-gluten all-purpose flour (not bread flour) such as Sir Lancelot High Gluten Flour* 1/2 teaspoon salt For topping 5 ounce slab bacon, rind discarded and meat cut into 1/4-inch-thick slices, then cut crosswise into 1/4-inch strips (about 3/4 cup) 3 tablespoons cold water 2 tablespoons unsalted butter 2 pounds small onions (about 8), halved lengthwise and cut crosswise into 1/4-inch-thick slices 1/4 teaspoon caraway seeds 1/2 teaspoon black pepper 3/4 teaspoon salt 2 tablespoons crme frache 1 tablespoon minced fresh thyme

Special equipment: a standing electric mixer with paddle attachment and dough hook; a pizza stone; a small offset spatula 2.

Quick Cucumber Pickles with Rye Bread and Cheese


2 English cucumbers 2 teaspoons kosher salt 1/2 cup cider vinegar 1/4 cup sugar 1 tablespoon dry mustard 2 teaspoons drained bottled horseradish 1 tablespoon chopped fresh dill 1 loaf rye bread (1 pound) 2 (6- to 8-ounce) pieces semisoft cheese (preferably German, such as Cambozola or Mirabo) 3.Salmon Smrrebrd Canapes 1 large beet (6 ounces) About 4 cups vegetable oil 1 teaspoon caraway seeds, toasted and cooled 3 tablespoons unsalted butter, softened 1/8 teaspoon salt 1/4 pound thinly sliced smoked salmon, finely chopped 1/3 cup finely chopped sweet onion such as Vidalia 4 thin 3 1/2-inch-square slices German-style rye bread or 6 to 8 rye crispbread crackers 2 tablespoons finely chopped fresh chives (optional) Special equipment: an adjustable-blade slicer; a deep-fat thermometer; an electric coffee/spice grinder 3.

Salmon Smrrebrd Canapes


1 large beet (6 ounces) About 4 cups vegetable oil 1 teaspoon caraway seeds, toasted and cooled 3 tablespoons unsalted butter, softened 1/8 teaspoon salt 1/4 pound thinly sliced smoked salmon, finely chopped 1/3 cup finely chopped sweet onion such as Vidalia 4 thin 3 1/2-inch-square slices German-style rye bread or 6 to 8 rye crispbread crackers 2 tablespoons finely chopped fresh chives (optional) Special equipment: an adjustable-blade slicer; a deep-fat thermometer; an electric coffee/spice grinder 4. Weinerwurst Dough Topping

300 g Bread flour 6 g Instant dried yeast 30 g Sugar 6 g Salt 60 g Egg 65 g Warm milk

75 g Tangzhong Starter - Water Roux Starter via Starch Gelatinization

45 g Butter 4-5 Wienerwurst, halved

60-80 g Spring onions, chopped 1 Egg 1 tbsp Olive oil 1 tsp Black pepper powder 1/2 tsp Salt 1 tsp Sesame seeds

5.Gefllte Eier
Ingredients Hard-boiled eggs -- 6 Mayonnaise -- 2 tablespoons Dijon mustard -- 2 teaspoons Salt and pepper to season Paprika -- to garnish Method 1. Halve the eggs and carefully remove the yolk. Set the whites aside, and add the yolks to a bowl, along with the mayonnaise, mustard, salt and pepper. Mash these ingredients together with a fork until smooth and creamy. Adjust seasoning to taste. 2. Scoop a little mound of the seasoned yolks into the eggs with a spoon. Or add the yolks to a pastry bag fitted with a star tip and fill the halved whites with a spritz of seasoned yolk. 3. Serve the eggs well chilled. A good way to keep them from sliding all over a serving platters is to set them in a bed of salad greens or fresh herbs like parsley or chives. 6.Apfelmus Ingredients Apples, peeled, cored and chopped into chunks -- 3 or 4 pounds Water -- 1 cup Sugar -- 3/4 cup, or to taste Lemon, juice only -- 1 Cinnamon -- 1/2 teaspoon Salt -- 1/4 teaspoon Method 1. Add all the ingredients to a large, non-reactive saucepan and bring to a boil over medium-high heat. Reduce heat and simmer, stirring occasionally, until the apples just begin to fall apart, 15 to 20 minutes. 2. Remove from heat and put through a food mill for smooth applesauce, or mash with a potato masher for chunky applesauce. Adjust sweetness by adding more sugar if you like. 3. Serve hot or cold. Freezes well. 7. Brtchen Ingredients 2 1/2 to 3 cups flour 1 package active dry yeast 1 tsp. Sugar

1 tsp. salt 1 tsp. oil 1 cup warm water 1 egg white Directions

Pour 2 cups flour into a large bowl and form a well in the center. In a separate container, mix yeast, Sugar, and two tablespoons of water (the water comes from the 1 cup listed above ). Pour the yeast mixture into the well but do not mix with the flour at this time. Cover the bowl with a cloth and set it in a warm place for 15 minutes. Add the remaining water and oil and beat until mixed. Turn dough out on counter top and knead until smooth. Add the remaining cup flour as needed. Put dough in a bowl, cover, and let it rise until double in size. Punch down and divide the dough into 12 parts. Shape into oval rolls and place 3" apart on a greased and floured cookie sheet. Cover and let rise until double in size. Beat egg white and 1 teaspoon water with a fork until frothy and brush on the rolls.
Bake in a preheated oven at 450 F for 15 to 20 minutes until golden brown. 8.Fleisch Perisky Ingredients Bun dough 1 cup warm water 4 teaspoons granulated sugar 3 tablespoons fast rising yeast cup melted margarine cup melted lard 1 tablespoon salt 5 cups warm milk 1 egg 12 cups all-purpose flour (or more) Meat filling 2 lbs lean ground beef cup margarine 2 tablespoons all-purpose flour 2 cups water 2 envelopes Lipton onion soup mix package no-name onion soup mix 1 2 cups fine dry breadcrumbs Directions 1. Brown ground beef in a large skillet. 2. Melt cup margarine in a separate saucepan over medium heat. 3. Add 2 T. flour, stirring to incorporate.

4. Add dry onion soup mixes and water to make a thick gravy. 5. Bring to boil. 6. Pour gravy over browned beef and simmer for about 1 hour. (I do this in

my oven),
7. Add fine dry bread crumbs just enough so mixture hold together. Do this just before you start forming your meat buns. 8. In my Bosch mixing bowl mix the warm water, sugar and yeast. 9. Warm the milk, margarine and lard in the Microwave about 3 - 4 minutes,

until margarine and lard have melted. 10.Add to yeast mixture, and add about 8 cups of flour. 11.Allow this to proof, then add salt, egg and remaining flour, just enough to make a soft dough, allowing the machine to kneed the dough.
12.Place dough in a large bowl ( I use my Tupperware fix-n-mix bowl). Let rise 10 - 15 minutes. 13.Form perisky by pinching off pieces of dough the size of a walnut. Flatten the dough in your palm of hand and put about 1 tsp. filling on the dough. Pinch dough around the filling to seal well. 14.Place on baking sheets and let rise. You can often starting baking the first pans before you are finished panning the remaining ones. 15.Bake at 400 F for 10 - 12 minutes or golden brown. 9. Cheese Feet Ingredients Ksfle ( cheese Feet ) shopping list 250 g Mehl-flourshopping list 180 g geriebener Kase , i.e gruyere ,Gouda, or Emmetaler, finely grated

shopping list 150 g margarine, cold margarine or butter - shopping list 100 ml Sahne- cold cream shopping list 0.5 TL Backpulver, 1/2 tsp baking powdershopping list 0.5 TL Salz- salt 1/2 tsp saltshopping list 1 Pr paprika, pinch paprikashopping list 1 Eigelb, egg yolkshopping list Mohn, Sesam, Kmmel, grobes Salz,- poppyseeds, seseme seeds, caraway seeds or coarse saltshopping list

How to make it :Procedure Mix the first 7 ingredients together to form a pastry dough and chill 15 minutes Place (Press/pat/roll ) the dough 1/2 cm thick onto a baking sheet Cut out into strips or feet Brush pastry with the yolk, sprinkle on desired seeds and bake 180 C ( 350F ) for 12 to 15 minutes until puffed and golden These taste best freshly prepared but one may served them the next day and gently reheat them Approx 48 pieces or feet 10. Spaetzel Dumplings

Ingredients 1 C. all-purpose flour 1/4 C. milk 2 eggs 1/2 tsp. ground nutmeg 1 pinch freshly ground white pepper 1/2 tsp. salt 1 gallon hot water 2 Tbs. butter 2 Tbs. chopped fresh parsley Directions Mix together flour, salt, white pepper, and nutmeg. Beat eggs well, and add alternately with the milk to the dry ingredients. Mix until smooth. Press dough through spaetzel maker, or a large-holed sieve or metal grater. Drop a few at a time into simmering liquid. Cook 5 to 8 minutes. Drain well. Saut cooked spaetzel in butter or margarine. Sprinkle chopped fresh parsley on top, and serve. Main Dishes 1. Roast Pork with Fruit Stuffing and Mustard Sauce 1 4-bone center-cut pork rib roast, bones frenched, roast well trimmed (about 2 pounds) 8 whole dried apricots 8 whole pitted prunes 2 tablespoons corn oil 1 1/2 teaspoons dried marjoram 1 onion, coarsely chopped 2 large carrots, coarsely chopped 6 garlic cloves, peeled 1 1/2 tablespoons butter, room temperature 1 1/2 tablespoons all purpose flour 1 tablespoon Dijon mustard 1 tablespoon coarse-grained Dijon mustard 1 1/2 cups low-salt chicken broth 1/2 cup dry white wine 2.Schweinebraten German Pork Roast Recipe Posted in Main Dish, Recipes | March 12th, 2009 A pork roast traditionally served with a mild sauce, red cabbage, and potato dumplings (Kartoffelkndel) in the South, or peas and boiled potatoes in the North-East. Difficulty: normal. Preparation Time: over 2.5 h. Portions: 4.

Ingredients: 2 3 pound pork loin roast 4 slices pork bacon 2 cloves garlic, chopped salt and pepper 1 large onion 1 cup carrot slices 2 c. white wine (substitute water, beer or broth if desired) caraway seeds 2 tsp. cornstarch 1 vegetable bouillon cube olive, canola, or almond oil 1 apple (or 1/4 c. apple juice) 1 tbsp. sour cream, optional Preparation: Preheat oven to 350 degrees. Place about 2 3 tbs. of selected oil into a frying pan and begin to heat. Slice one clove of garlic and place into oil. Saute slightly. Rub down loin with salt and pepper. When oil is hot, place into pan and lightly brown. Repeat on all sides. Slice onions into thin rings and line bottom of roasting pan with the onions, carrots, remaining garlic clove, and some apple chunks. Place browned meat onto vegetables, fatty side down. Sprinkle meat with caraway seeds, salt, and pepper. Lay the garlic from fry pan over the meat do not add oil! Place bacon slices over top. Add in 1/2 c of liquid of your choice white wine yields a very nice result. If adding juice instead of apples, add in now. Cover with lid and place in preheated oven. Cook for about 30 minutes, turn meat over. Baste with about a 1/2 cup more of fresh liquid, as well as pan liquid. Cook for another 15 minutes, add 1/2 c. more liquid, baste, and add in 1 vegetable bouillion cube. Cook until internal temperature is at least 160 degrees about another 15 20 minutes. Remove meat to plate and keep warm. Strain juices into a pan and add more liquid if necessary. Place sauce pan on stove, at about medium high heat, and add in 2 tsp. cornstarch mixed with 1/4 c. of water. Boil, stirring constantly, until thickened. Reduce heat and add sour cream if desired. Mix through. Slice meat thinly, and drizzle some sauce over it. Serve. GERMAN GOULASH Read more about it at www.cooks.com/rec/view/0,1918,148184-245197,00.html Content Copyright 2011 Cooks.com - All rights reserved. 2 1/2 lb. top round beef roast 1 lg. onion, sliced 3 tbsp. oil 2-4 c. water, to cover meat 8 oz. tomato sauce

2 beef bouillon cubes 3 tbsp. paprika 1/2 tsp. ground pepper 2 tbsp. flour Cut roast in 1 inch cubes. In Dutch oven, brown meat, and onions in oil. Add water, bouillon cubes, flour, tomato sauce, paprika, and pepper. Simmer low for 2 hours, until meat is tender. Serve over egg noodles. Weinerschnitzel Ingredients 2 pounds veal 1 cup all-purpose flour 4 eggs 1 tablespoon vegetable oil salt and pepper to taste 4 cups bread crumbs 1/8 cup oil for frying Directions 1. Cut the veal into steaks, about as thick as your finger. Dredge in flour. In a shallow dish, beat the eggs with 1 tablespoon oil, salt and pepper. Coat the veal with egg mixture, then with bread crumbs. 2. Heat 1/4 cup oil in a heavy skillet over medium heat. Fry veal until golden brown, about 5 minutes on each side. Sauerbraten Ingredients 1 4-lb. rump roastshopping list 4 c. watershopping list 2 c. red wine vinegarshopping list 2 T. sugarshopping list 1/2 c. minced onionsshopping list 3/4 c. minced celeryshopping list 1/4 t. saltshopping list 1/4 t. ground peppershopping list 1 t. pickling spicesshopping list 2 T. fat (bacon grease, vegetable oil, or shortening) shopping list 24 crushed gingersnapsshopping list How to make it First, if there is any fat (if you got a rump roast, it's unlikely) trim it off, then place the roast in a glass or plastic bowl (do not use metal!) Cover with everything but the fat and gingersnaps. Cover with plastic wrap, and refrigerate for five days (you can get away with as little as three days, but if you're not going to get the flavor of sauerbraten, what's the point of making it at all?) Five days later Remove the roast and pat dry with paper towels. Reserve the marinade. Heat the fat in a dutch

oven, and brown the roast on all sides. Pour the marinade over the roast, and bring to a boil. Cover tightly and put in a 350-degree oven for about three or three and a half hours, until the roast is fork tender. Remove the roast. Strain the marinade and return to the dutch oven. Bring to a boil and add the crushed gingersnaps. Stir constantly and simmer until thickened, then strain the marinade and pour over the sliced sauerbraten. Serve with Kartoffelkloessen (Potato Glaze) or Bratkartofelln (German fries) and Rotkohl.

Cordon Bleu Ingredients 2 Eggs Salt and Fresh Pepper 1 tablespoon unsweetened whipped Cream 1/3 cup Flour 1 cup bread crumbs 4 boneless Veal Cutlets (Pork, Chicken, and Turkey can be substituted) Vegetable Oil 4 slices Black Forest Ham or other thinly sliced Ham 4 slices Gruyere or Emmentaler Cheese 1 tablespoon Butter Vegetable Oil for frying Instructions Mix the eggs. Add salt and fresh pepper to season. Fold in the whipped cream. Pour the flour onto a plate. Likewise, add the bread crumbs to another plate. Cut a piece of plastic wrap. Lightly brush the top side with oil. Wrap one of the veal cutlets in the plastic wrap. Poun veal cutlet thin. Remove from the meat from the plastic wrap and season it with salt and pepper. Line half of the cut one slice of ham and one slice of cheese. Fold the other half of the cutlet over the side with the cheese and ham, ther enclosing the filling. Repeat with the remaining 3 cutlets. Dip the filled cutlet in the flour, coating both sides. Shake gently to remove any excess flour. Dunk the cutlet in the e coating both sides. Dip the cutlet in the bread crumbs, coating both sides. Repeat with the remaining 3 cutlets. Heat the vegetable oil and butter in a frying pan. Fry each cutlet until golden brown on each side. Remove the cutlet the oil and allow to sit on paper towels for a minute or two to remove excess oil. Serve immediately.

Paprikahhnchen Ingredients: chicken or turkey, 3 breasts cut in chunks, or 2 3 cups if using leftovers salt 1/2 c. butter or margarine 1 large onion, minced 1 tbs sweet paprika 2 cups chicken broth 1 tbs flour 1 cup sour cream Preparation: 1. Using a large saucepan, add in butter and melt. When butter is bubbly, add in onion. Saute until yellow. Be careful not to over cook the onion! 2. Add meat into the pan. Blend ingredients. Add in paprika and mix well. If meat is uncooked, just cook until outside is white, for about 8 minutes on medium heat. Do not brown. If meat is precooked, simply saute for 3 minutes. 3. Pour in chicken broth. Add in salt to taste. Bring to a boil, then reduce to simmer and cover. Cook for 20 30 minutes (if meat was raw), or 10 minutes (if precooked). 4. Blend flour into the sour cream and set aside. 5. Remove meat, leaving sauce in the pan. Increase heat to medium-low. 6. Blend in sour cream mixture, stirring constantly until the sauce is smooth. At this point you may taste the sauce and add more paprika if youd like. 7. Add chicken back into sauce. Bring to boil, then reduce to a simmer. Cook, uncovered, stirring occasionally for 10 minutes. 8. Serve with spaetzle or buttered noodles, and your choice of vegetable. 1 can (16 ounces) sauerkraut, undrained 1 cup thinly sliced carrots 3/4 cup chopped onion 1/2 cup water 1/4 cup uncooked barley 6 pork loin or rib chops, 3/4 inch thick 1/2 cup prepared barbecue sauce 1: Heat oven to 350F. In non-greased 2-quart casserole or 11x7-inch glass baking dish, mix sauerkraut, carrots, onion, water and barley. 2: Place pork chops on sauerkraut mixture. Spoon barbecue sauce on top of chops. Cover and bake 1 1/4 to 1 1/2 hours or until pork is no longer pink in center. Schweinebraten nach Winzer Art

Prep Time: 40 minutes Cook Time: 1 hour, 30 minutes Total Time: 1 hour, 70 minutes Ingredients: 2 1/2 - 3 lb. pork roast 2 cloves of garlic, minced 2 onions, chopped 1 tsp. salt 1/2 tsp. pepper 1 tsp. whole allspice or 1/2 tsp. ground 2 c. dry white wine 2-3 carrots, cut in rounds 4 stalks of celery, chopped 1 tsp. dried marjoram 1 T. cornstarch 4 T. cream Preparation: Rinse the pork roast and dry it with paper towels. Chop the onions and garlic and place them in an oven bag (such as Reynolds Oven Bags) with the roast, wine, salt, pepper and allspice. Close the bag and marinate the roast in the refrigerator for 24 hours, turning occasionally. Pour the marinade off the roast and through a sieve, retaining the liquids. Discard the onions and spices. Return the liquid to the roast, add the carrots, celery and marjoram to the bag and close the oven bag again with the tie provided. Place the oven bag in a roasting pan at least 2 inches deep. Place the pan in the oven and roast for approximately 1 1/2 hours at 325F or until done (meat temperature should register at least 160F). Remove roast from oven, snip a small hole in one corner of the oven bag and drain the liquid off into a saucepan. Heat and reduce the liquid for about 10 minutes. Taste and add salt or pepper, as necessary. Mix the cornstarch and the cream in a small bowl and pour into the sauce to bind. Simmer, stirring, for about 10 minutes. Remove the roast and vegetables from the bag and arrange on a platter to carve. Pass the white wine sauce. German Cabbage Rolls Ingredients: 1 1/2 lb. cabbage (600-700 grams) 12 oz. hamburger (about 350 grams) 1 egg 1/3 c. bread crumbs 1/2 tsp. paprika powder 1/2 tsp. salt 1/2 tsp. dried marjoram or oregano Freshly ground pepper 1-2 strips bacon (40 grams) 1 c. beef broth 1 T. cornstarch mixed with 1/4 c. cold water Preparation:

Peel any old or discolored leaves from the outside of the head of cabbage. Using a sharp knife, cut the "Strunk" or stem out of the cabbage, leaving a cone-shaped hole. Place the cabbage head in a large pot and fill the pot with water to cover or almost cover the cabbage. Add a teaspoon or two of salt. Bring the pot to a boil, remove from heat and let the cabbage sit for several minutes. Peel the outer leaves off, one by one and drain the water from them. If, after you remove several leaves, the rest are sticking together, put the rest of the cabbage back in the hot water for a few minutes and try again. While the cabbage water is coming to a boil, mix the hamburger (in Germany this is usually half pork, half beef) with the egg, bread crumbs, paprika, salt, marjoram and pepper until smooth. Form 10 - 12, two inch long "meat rolls" using about 1/4 cup meat mixture each. Lay out a cabbage leaf and cut out the thickest vein (only 1/3 to 2/3 of the way up the leaf) as necessary so you can roll the leaf. Place a meat roll in the thinner, cupped portion of the leaf, and fold the roll on three sides, then roll to the thickest part (like a burrito). Tie like a gift package (in quarters) with kitchen string or, in a pinch, regular thread. This works well with two people. Cut the strip of bacon into small pieces and brown it in a large sauce pan. Remove bacon. Brown the cabbage rolls on two sides in the bacon fat. Add 1/2 cup beef broth (or enough to cover pan to 1/4 inch depth), cover the pan with a lid and simmer 40 - 50 minutes, adding more beef broth as necessary to keep the cabbage rolls in 1/4 to 1/2 inch broth. Remove the cabbage rolls to a warm serving dish (remove the string, too), add the cornstarch and water to the beef broth and bring to a boil, stirring constantly, until thickened. Pour over cabbage rolls. Serve with boiled potatoes or mashed potatoes. Side Dishes German Potato Salad 2 1/4 lb. waxy potatoes, such as red new potatoes Kosher salt, to taste 3 strips bacon, chopped 1/2 yellow onion, chopped 1 tbsp. all-purpose flour 3/4 cup chicken broth 1/3 cup white wine 2 tbsp. dijon mustard 1 1/2 tsp. sugar 2 tbsp. chopped flat-leaf parsley leaves, plus more for garnish Ground black pepper, to taste Sausage-Stuffed Acorn Squash with Molasses Glaze ingredients 4 small acorn squash 1 tablespoon butter 1/2 cup diced red bell pepper 2 large green onions, thinly sliced 1 pound bulk breakfast sausage 1 cup fresh white breadcrumbs 1/2 cup canned beef broth 1/2 teaspoon pepper 1/4 teaspoon salt

2/3 cup mild-flavored (light) molasses DirectionsKartoffel Kloesse Ingredients 9 medium potatoes, peeled 1 teaspoon salt 3 eggs, beaten 1 cup all-purpose flour 2/3 cup bread crumbs 1/2 teaspoon ground nutmeg 1 cup butter 2 tablespoons finely chopped onion 1/4 cup dry bread crumbs Directions 1. Place the potatoes in a large pot with enough water to cover. Bring to a boil, and cook until the potatoes are soft, about 20 minutes. Drain water, and place potatoes into a large bowl. Mash potatoes, leaving them slightly lumpy (just like making mashed potatoes). Mix in the salt, eggs, flour, 2/3 cup of bread crumbs, and nutmeg. Roll into walnut sized balls. If the dough is too sticky, you may want to mix in more flour or bread crumbs. 2. Bring a large pot of lightly salted water to a boil. Gently drop the dumplings into the water. When they come up to the surface, allow them to boil uncovered for 3 minutes. Remove the dumplings with a slotted spoon, and keep warm. 3. While you are waiting for the water to boil, melt the butter in a skillet over medium heat. Add onions and 1/4 cup of bread crumbs. Cook, stirring constantly, until the onions are tender, and the sauce has thickened some. Pour sauce over the dumplings before serving. Crushed heirloom potatoes 2 pounds unpeeled whole heirloom potatoes 3 ounces crumbled Gorgonzola cheese or La Fourme d'Ambert blue cheese 1/2 cup pecans, toasted, chopped 1/4 cup extra-virgin olive oil 2 cups (packed) baby arugula Preparation Place potatoes in large pot. Pour enough cold water over to cover; salt generously. Bring to boil. Reduce heat and simmer until potatoes are just tender, 20 to 40 minutes (depending on variety). Drain. Return potatoes to pot. Using large wooden spoon, coarsely crush potatoes in pot. Add cheese, nuts, and oil. Stir in arugula and toss to blend. Season to taste with salt and pepper. Transfer to bowl and serve. Cottage Cheese Dumplings Filling 1 (16 oz) carton cottage cheese, well drained 4 eggs Dough 2 eggs, beaten 2 cups flour cup dry bread crumbs browned in 2 T. Butter Mix dough ingredients well

Roll out inch thick Cut in 2 inch squares Fill with filling Boil dumplings in water for 10 minutes Remove form water with draining spoon and place in bowl Dilute 1 cup sour cream with enough sweet cream to pouring consistency Add 4 T. melted butter to sour cream mixture Pour over dumplings Cut one slice of bread into small pieces and brown in 2 T. butter Pour over sour cream and serve Sweet cream may be used instead of sour cream Feather Dumplings 2 cups flour 1 tsp salt 4 tsp baking powder tsp pepper 1 egg beaten 3 T. melted shortening 2/3 cup milk Sift dry ingredients together Add egg, shortening and milk, this should make a stiff batter Drop by teaspoons into boiling water Cover and cook

Rotkohl 1kg red cabbage 100g onion 1 cooking apple 40g cooking fat 3 cloves 8 black peppercorns 3 juniper berries 1 bay leaf 3 tbsp red wine vinegar 150ml red wine 250ml broth or water salt sugar 1 potato Wash the red cabbage, half and quarter and remove the central core and then shred into fine slices. Slice the onion, wash, peel and slice the apple. Heat the cooking fat in a pan. Add the onion and fry gently for a couple of minutes. Add the red cabbage and then the apple.Place the herbs and spices into a muslim sack and then add to the cabbage. Add the vinegar, wine and broth or water and bring slowly to the boil. Add salt and sugar to taste. Cover and simmer for 45 minutes. Wash and peel the potato and then grate into the cabbage. Simmer for a further 15 minutes. Add more salt and sugar to taste if necessary. Serve hot. If making ahead, chill and then reheat thoroughly. Semmelknoedel
450g white bread or rolls from the day before 170ml milk 3 eggs salt and freshly ground pepper freshly grated nutmeg 1 dessert spoon fresh parsley leaves

Slice the bread or rolls into very thin slices. Place into a large bowl. Heat the milk until boiling and remove from heat. Beat the eggs and then mix with the milk, salt, pepper and pinch of nutmeg. Pour the egg and milk mixture over the stale bread. Cover and leave to rest for a few minutes. Mix the parsley leaves into the egg and bread mixture and with damp hands form 8 dumplings out of the mixture. The dumplings should be firm in your hands and quite sticky so that they don't fall apart in the boiling water. In a very large pan bring salted water to the boil. Place the dumplings in the scalding water and simmer for 15-20 minutes. Semmelkndel Ingredients Stale rolls or bread, cubed -- 10-12 rolls, or about 1 pound Warm milk -- 3/4 to 1 1/4 cups Eggs, beaten -- 2-3 Fresh parsley, minced -- 2 tablespoons Salt and pepper -- to season Method 1. Place the bread in large bowl and pour in the warm milk, using more or less depending on how dry the bread is. Using your hands, knead the milk lightly into the bread. Cover and set aside to

2. 3. 4. 5. 6.

rest for about 30 minutes. Mash the soaked bread to form a thick dough. Mix in the eggs one at a time, incorporating each one before adding the next. Only use the third egg if the dough is too dry to form balls that hold togehter. Add the parsley, salt and pepper and knead until smooth. If the dough seems too loose or sticky, add 1-2 tablespoons of flour or some breadcrumbs to firm it up. Using wetted hands, form 1/4-cup portions of the dough into balls and set aside on a baking sheet until all the dough has been used up. Bring a large pot of salted water to a boil over medium-high heat. Reduce heat to a slow simmer and drop the dumplings carefully into the water. Simmer for about 20 minutes, gently stirring occasionally. Remove to a bowl with a slotted spoon and serve hot.

Ingredients 1 cup all-purpose flour 1/4 cup milk 2 eggs 1/2 teaspoon ground nutmeg 1 pinch freshly ground white pepper 1/2 teaspoon salt 1 gallon hot water 2 tablespoons butter 2 tablespoons chopped fresh parsley Directions 1. Mix together flour, salt, white pepper, and nutmeg. Beat eggs well, and add alternately with the milk to the dry ingredients. Mix until smooth. 2. Press dough through spaetzle maker, or a large holed sieve or metal grater. 3. Drop a few at a time into simmering liquid. Cook 5 to 8 minutes. Drain well. 4. Saute cooked spaetzle in butter or margarine. Sprinkle chopped fresh parsley on top, and serve. Deserts

Eis und Heiss Ingredients: 2 cups frozen fruit 2 cups juice, see above 1 tbsp. corn starch Ice cream - flavor of your choice Instructions: Put frozen fruit into saucepan. Cover with juice. Bring to simmer. Simmer until fruit is thawed and hot. Occasionally stir gently. Mix cornstarch with a little water. Slowly stir just enough into simmering fruit until it is the proper consistency - like a sauce.

Peach Kuchen Ingredients 2 cups Gold Medal all-purpose flour 1/4 teaspoon baking powder 1 cup sugar 1/2 cup butter or margarine, melted 3 cups 1/2-inch slices fresh peaches or 1 bag (16 oz) frozen (thawed and drained) peaches 1 teaspoon ground cinnamon 3 eggs 2 containers (6 oz each) vanilla yogurt (2/3 cup) 1/2 teaspoon vanilla 1/2 cup chopped pecans Directions Heat oven to 350F. In large bowl, mix flour, baking powder and 2 tablespoons of the sugar. Stir in butter until mixture is crumbly. On bottom and 1 1/2 inches up sides of 8-inch square glass baking dish, pat mixture evenly. Top with peaches. In small bowl, mix remaining sugar and the cinnamon; sprinkle over peaches. Bake 15 minutes. 2 Meanwhile, in medium bowl, beat eggs, yogurt and vanilla with wire whisk until smooth. Pour over top of partially baked kuchen. Sprinkle pecans over yogurt mixture. 3 Bake 40 to 50 minutes longer or until knife inserted in center comes out clean. Serve warm. Pfeffernuesse Ingredients 1 cup sugar 1/2 cup butter 1/4 cup buttermilk 1/4 cup molasses 2 1/4 cups Gold Medal all-purpose flour 1 teaspoon baking soda 1/2 teaspoon ginger 1/2 teaspoon cinnamon

1/4 teaspoon cloves 1/4 teaspoon black pepper 1/4 teaspoon anise oil, if desired Powdered sugar Directions In large bowl, combine sugar, butter, buttermilk and molasses; beat well. Add flour and all remaining ingredients except powdered sugar; mix until well blended. Cover dough with plastic wrap; refrigerate at least 2 hours for easier handling. 2 Heat oven to 350F. On floured surface, shape dough into 4 long rolls, 15 inches long and 1 inch in diameter. With serrated knife, cut rolls into 1/4-inch-thick slices. Place 1/4 inch apart on ungreased cookie sheets. 3 Bake at 350F. for 8 to 9 minutes or until golden brown. Immediately remove from cookie sheets; place on wire racks. Cool 5 minutes or until completely cooled. Sprinkle with powdered sugar. Lemon Schaum Torte Ingredients Meringue Shell 3 egg whites 1/4 teaspoon cream of tartar 3/4 cup sugar Filling and Topping 3/4 cup sugar 3 tablespoons cornstarch 1/4 teaspoon salt 3/4 cup water 3 egg yolks, slightly beaten 1 tablespoon butter or margarine 1 teaspoon grated lemon peel 1/3 cup lemon juice 1 cup whipping cream Directions 1 Heat oven to 275F. Line cookie sheet with cooking parchment paper or heavy brown paper. In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in 3/4 cup sugar, 1 tablespoon at a time; continue beating until stiff peaks form and mixture is glossy.

Do not underbeat. On cookie sheet, shape meringue into 9-inch round with back of spoon, building up side. 2 Bake 1 hour 30 minutes. Turn off oven; leave meringue in oven with door closed 1 hour. Finish cooling at room temperature, about 2 hours. 3 In 2-quart saucepan, mix 3/4 cup sugar, the cornstarch and salt. Gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Gradually stir at least half of the hot mixture into egg yolks; stir back into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. 4 Stir in butter, lemon peel and lemon juice. Press plastic wrap onto surface to keep it from drying out. Cool to room temperature. Spoon into meringue shell. Cover and refrigerate at least 12 hours but no longer than 24 hours. 5 In chilled medium bowl, beat whipping cream with electric mixer on high speed until soft peaks form. Spread over filling. Refrigerate until serving. Store in refrigerator. German Chocolate Torte Ingredients 1 package Betty Crocker golden pound cake mix 3/4 cup water or milk 2 eggs 2 packages (4 ounces each) sweet baking chocolate 1/4 cup strong coffee 2 tablespoons cognac or brandy or 1 teaspoon brandy extract 1 1/2 cups whipping (heavy) cream Directions 1 Heat oven to 350F. Grease and flour loaf pan, 9x5x3 inches. 2 Beat cake mix, water and eggs in medium bowl with electric mixer on low speed 30 seconds; beat on medium speed 3 minutes. Pour into pan. 3 Bake 48 to 58 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool 30 minutes. Freeze cake uncovered about 1 hour 30 minutes or until firm. 4 Cut cake horizontally into 6 layers. Heat chocolate and coffee over low heat, stirring constantly, until chocolate is melted. Stir in cognac; cool. 5 Beat whipping cream in chilled medium bowl with electric mixer on high speed until stiff. Fold chocolate mixture into whipped cream. 6 Spread 1/2 cup whipped cream mixture between each cake layer. Frost sides and top of torte with remaining whipped cream mixture. Refrigerate at least 8 hours before serving. Store covered in refrigerator. Snacks Spaghetti Ice Ingredients Vanilla ice cream Directions

Push vanilla ice cream through spaghetti maker. Serve on cone or in bowl. Currywurst Ingredients 3 (15 ounce) cans tomato sauce 1 pound kielbasa 2 tablespoons chili sauce 1/2 teaspoon onion salt 1 tablespoon white sugar 1 teaspoon ground black pepper 1 pinch paprika Curry powder to taste Directions 1. Preheat oven to Broil/Grill. 2. Pour tomato sauce into a large saucepan, then stir in the chili sauce, onion salt, sugar and pepper. Let simmer over medium heat, occasionally stirring; bring to a gentle boil and reduce heat to low. Simmer another 5 minutes. 3. Meanwhile, broil/grill kielbasa sausage for 3 to 4 minutes each side, or until cooked through. Slice into pieces 1/4 inch to 1/2 inch thick. 4. Pour tomato sauce mixture over sausage, then sprinkle all with paprika and curry powder and serve.
BERLINERS

Ingredients 1 cup milkshopping list 3 tablespoons unsalted buttershopping list 1 package rapid rise dry yeastshopping list 3 tablespoons sugarshopping list 3 egg yolks, slightly beaten shopping list 3 1/2 cups (1 pound) cake flourshopping list 1/2 teaspoon saltshopping list Fat for frying, such as canola oilshopping list 10 ounces raspberry jamshopping list 2 cups confectioners' sugarshopping list How to make it In a small saucepan, scald the milk by heating just until bubbles form around the edge of the pot; the milk should not actually boil. Remove from heat and whisk in butter to melt, allow to cool 10 minutes. Transfer the mixture to the bowl of a standing mixer fitted with a dough hook. Sprinkle the yeast over the warm milk and butter. Add the sugar and stir gently to dissolve. Let stand 10 minutes until foam appears, this indicates the yeast is active. Turn mixer on low and add the egg yolks then gradually add the flour. When the dough starts to come together, increase the speed to medium and add the salt. Stop the machine periodically to scrape the dough off the

hook. Mix just until the dough is supple and elastic, about 5 minutes. Once smooth, turn dough out on a lightly floured surface and knead gently for 2 minutes. Place the dough in a greased bowl, turning to coat all sides. Cover with plastic wrap and let rise until doubled in size, about 1 hour. If you have time, let rise in the refrigerator for several hours because chilling will make the dough easier to roll out. Roll the dough out on a lightly floured surface to about 1/2-inch thick and cut with a floured biscuit cutter or water glass, about 3-inches in diameter. Transfer to a greased baking sheet, and allow to rise again for 30 minutes. Heat 3-inches of vegetable oil or shortening to 375 degrees F in an electric fryer or deep saucepan. Slip doughnuts in the hot oil, top-risen side down, and fry doughnuts until golden, about 4 minutes each side. To keep the oil temperature constant, fry 3 at a time. Drain on paper towels. Fit a pastry bag with a small tip and fill with jam. Poke a small hole in the side of the doughnut and pipe the jam inside. Dust heavily with confectioners' sugar while still slightly warm. Frikadelle 500g minced beef or pork 1 onion chopped 1-2 breadrolls 1 egg breadcrumbs salt and pepper a little milk herbs to taste Put the 1-2 bread rolls into a bowl with some milk to cover and leave for half an hour. Meanwhile put the minced meat into a mixing bowl. Chop the onion very finely and add to the meat mixture. Season with a little salt and pepper. Crack the egg into a cup (this ensures that egg shell is not included) and add to the mixture. Knead with your fingers (this is where the children can help) or use an electric hand-whisk. Take the bread rolls from the bowl and squeeze them with your hands to ensure that the moisture is squeezed out. Chop the bread into small pieces. Add the bread to the meatball mixture and knead again to make sure that everything is thoroughly mixed together. At this stage you can add herbs or chili powder if liked. Take a spoonful of the meatball mixture and shape it into a ball with your hands. It is up to you regarding the size. For parties I tend to make smaller ones. Roll the ball into the breadcrumb mixture until well coated.Put the ball onto a plate and flatten slightly with your hands. Heat some cooking oil in a pan and fry on both sides until golden brown and cooked through.

Bockwurst

INGREDIENTS For the casings: 10 feet medium hog casings For the filling: 3 pounds veal shoulder 1 1/2 pounds pork shoulder 1/2 pound pork fat 1/2 cup minced white onion 1/4 cup finely chopped fresh chives 1/4 cup finely chopped fresh Italian parsley 1/4 cup kosher salt 3/4 teaspoon ground clove 1 teaspoon freshly ground white pepper 2 cups cold whole milk 4 large eggs, lightly beaten INSTRUCTIONS For the casing: 1. Find the end of the casing, measure about 10 feet, and cut. If the casings were packed in salt, rinse thoroughly. Place in a bowl of tepid water and soak for 30 minutes. Discard soaking water, rinse the insides of the casing with running water, and soak in fresh tepid water at least another 30 minutes. Meanwhile, start making the filling. For the filling: 1. Place a baking sheet, 2 large mixing bowls, the stand mixer bowl, the paddle attachment, the grinder attachment, and the coarse grinding plate (1/4 inch) in the freezer until very cold, at least 30 minutes. 2. Meanwhile, trim the veal and pork shoulders of any excess fat, gristle, tendons, glands, silver skin, or blood vessels. Cut the veal, pork, and pork fat into 1-inch pieces and mix to evenly combine. Arrange in a single layer on the frozen baking sheet and place in the freezer until stiff but not frozen solid, about 45 minutes to 1 hour. 3. When the meat is ready, attach the frozen grinder attachment to the mixer. Push the chilled meat to one side of the baking sheet. With the mixer on medium speed, grind the meat by the handful onto the empty side of the baking sheet. (The meat should easily pass through the auger and grinding plate. If it appears to stick to the front of the grinding plate, disassemble the grinder and clean out any tendons or fat that may be entangled in the blade.) Arrange the ground meat in an even layer and place it back in the freezer until stiff but not frozen solid, about 30 minutes. Meanwhile, clean the grinder attachment and pieces and place them back in the freezer. Place the spices in a medium bowl and mix to evenly combine; set aside. 4. When the ground meat is ready, reattach the frozen grinder attachment to the mixer. Sprinkle the spice mixture evenly over the meat and grind half of the meat mixture on medium speed into one of the frozen bowls; place in the freezer. Grind the other half into the frozen stand mixer bowl. 5. Remove the grinder attachment from the mixer, attach the frozen paddle attachment, and attach

the stand mixer bowl to the mixer. With the mixer on low speed, slowly add 1 cup of the milk and 2 of the eggs to the meat and mix until just incorporated. Increase the speed to medium and mix the filling until the fat is well incorporated and the mixture appears sticky, about 3 to 5 minutes. Remove to the second frozen bowl and place in the freezer. Transfer remaining filling to the stand mixer bowl and repeat the paddling step with the remaining 1 cup milk and 2 eggs. Add to the bowl of filling already in the freezer. Clean the grinder attachment and place it back in the freezer. (You will no longer need the grinding plate.) 6. Meanwhile, check the meat mixture for proper seasoning by forming a small, thin patty. Pan-fry until the center is no longer raw. Taste it, keeping in mind that the flavor will develop as the sausage sits, or ages; add additional seasoning to the ground meat as desired. To stuff the sausages: 1. Attach the cleaned, chilled grinder attachment fitted with the large stuffer tube to the mixer. Place a baking sheet in front of the stuffer tube and moisten it with water (this will help the sausage coil more easily). Remove the filling from the freezer and, with the mixer on low, push enough filling into the feeding tube using the stuffer tool until the filling is just visible at end of the tube (this keeps air from being pushed into the end of the casing before the first sausage). Place the filling back in the freezer. 2. Moisten the stuffer tube with water. Dip the end of the casing in water to create a small water bubble and begin feeding the casing onto the stuffer tube with one hand while holding the casing with the other hand to keep the water bubble level with the stuffer tube. Leaving a few inches of casing slack in between your hands, feed all but a few inches onto the stuffer tube. Let any water drain out of the casing, then tie the end in a knot. 3. With the mixer on medium speed, begin to stuff the casing by feeding golf-ball-sized handfuls of filling down the tube using the stuffer tool, adding more filling as it packs the casing. (You may feel some suction in the stuffer tubeusing small handfuls of filling and allowing the attachment to become coated with filling keeps this to a minimum.) Make sure the filling is firmly and evenly packed but not stretching the casing. Leave enough vacant room for sectioning off the sausages. Continue to stuff the casing until all the filling is gone. 4. Push any remaining casing off the stuffer tube, leaving at least 1 to 2 inches of empty casing from where the sausage ends, and tie it off with a knot. Cut off any remaining casing with kitchen scissors and discard. (You should now have one long, coiled sausage.) Gently run your hand down the length of the casing to evenly distribute the meat. 5. Pinch the sausage about every 5 inches to demarcate the links. Beginning at one end, twist the first and third links in the same direction about 3 times. Continue to twist in this manner until all the links have been sectioned off. Cut the sausage links with kitchen scissors at the twisted joints. If any air bubbles appear, prick them with a clean, sharp pin or knife tip. 6. Refrigerate the sausages in a single layer covered with plastic wrap or in an airtight container. Let them age at least 2 to 3 hours before cooking and eating. Use fresh refrigerated sausages within 3 days, or freeze sausages individually wrapped in plastic for 2 to 3 months. The sausages can either be roasted at 450F for 15 to 20 minutes or pan-fried over medium heat for 20 to 25 minutes. Drinks Buttergrog

Ingredients (for one person) Apple cider 10-20 grams of butter

3 teaspoons of sugar 2 cloves a cinnamon stick lemon peel 10 cl of rum Directions: Put butter in a grog glass or mug. Add sugar, cloves and cinnamon. Add the lemon peel (unsqueezed) and rum. Pour hot apple cider over the spices and let steep for a short time. Remove the spices and drink. Gluhwein

Ingredients (serves 2-3 persons) 1 bottle of dry red wine (750 ml) one lemon 2 sticks of cinnamon 3 cloves 3 tablespoons of sugar some cardamom (or ginger) Directions Heat the red wine in a pot (don't boil). Cut the lemon into slices and add to the wine. Then add the cinnamon, cloves, sugar and a little cardamom (to taste). Heat everything for about 5 minutes - do not boil - and let stand for about an hour. Before serving, reheat and strain. Serve in prewarmed glasses or mugs.

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