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October 27, 2004
RECIPES FROM A GERMAN GRANDMA
Discover German-American heritage, recipes and culture .
http://www.kitchenproject.com/german/
Stephen Block
stephen@ktichenproject.com

Recipes
KRUMMELTORTE (Apple Torte)

German cooks boast dozens of versions of apple tortes and kuchens. The pastry for this one is easy enough for novice cooks to make.

FILLING:

2 lb. cooking apples
3/4 cup granulated sugar

PASTRY:

1 cup all purpose flour
2 Tbsp. granulated sugar
1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup butter
1 egg
1 tsp. vanilla

GARNISH:

Whipped cream

TO MAKE THE FILLING: Peel, core and
quarter apples; cut each quarter
crosswise into 5 or 6 pieces. Place in
empty saucepan; stir in 1/2 cup of the
sugar. Cover and simmer for 7 minutes or until apples are partially cooked. Place in sieve to drain.

TO MAKE THE PASTRY: In bowl, combine
flour, sugar, baking powder and salt.
Cut in butter until mixture resembles
fine crumbs.

Lightly beat together egg and vanilla.
Stir into flour mixture and mix well
until ball of soft dough forms. (If
dough seems too stiff, add a few drops
of water.)

Rolls out half the pastry to about 1/8
inch thickness and cut to fit bottom of
lightly greased 8-inch springform pan.
Place drained apples on top of pastry,
leaving 1/2 inch space between apples
and inside edge of pan.

Crumble remaining pastry dough into
currant-sized crumbs. Drop half the
crumbs into the space between apples and edge of pan. Flatten top surface of apples and sprinkle with remaining pastry crumbs. Sprinkle torte with remaining sugar.

Bake in 425 F. oven for 25 to 30 minutes or until well browned. Remove hinged ring and serve torte on pan base. Serve warm, garnished with whipped cream.
Makes 8 servings.

Canadian Living

Olga

SAUSAGE SAUERKRAUT SOUP

The addition of wine adds a delicate
bouquet to numerous dishes. If you like to cook with wine, it will enhance a sauerkraut soup. Flavor the soup with garlic sausage, herbs, and white wine.

Serves 6-8

4 cups drained sauerkraut
1 to 2 Tbsp. butter
1 onion, chopped
2 1/2 lb. garlic sausage, sliced in
1/4-inch rounds
6 cups beef stock
1 cup dry white wine
1 tsp. caraway or dill seeds
2 bay leaves
3 whole cloves
Salt and pepper to taste

Rinse the sauerkraut, if needed, and
drain well. Melt the butter in a 6-8
quart saucepan and cook the onion in it
until it is soft. Add the sausage and
brown lightly. Add the stock, the wine, the sauerkraut, seeds, bay leaves, whole cloves, salt and pepper. Bring to a boil, reduce heat, and simmer, covered, for 30 or more minutes until the flavors are well blended. Add more water or wine if necessary. Remove the bay leaves and the whole cloves before serving.

Discovering Sauerkraut

 

From Olga

 

ERBSENPUREE (YELLOW PEA PUREE)

Served with sauerkraut and pork
knuckles, this is a traditional Berlin
dish and a great favorite in northern
Germany generally. In place of the meat
stock, you may cook the peas with smoked or salted pork knuckles or ribs, cut into neat pieces and added to the peas with 2 cups of water. The meat may then be served with the pureed peas.

2 cups dried yellow peas, soaked
overnigh and drained
2 cups meat stock
salt and pepper
dried marjoram leaves
4 Tbsp. butter
2 onions, chopped

Place the peas in a pan with 5 cups of
water. Cook until most of the water has
been absorbed and the peas are swollen
but still whole. Add the stock and
continue to cook until the peas are tender.

Drain the peas; pass them through a
sieve, and season the puree with salt,
pepper and marjoram. Stir in half of the butter. Keep the puree warm. Brown the onions in the remaining butter and pour them over the pureed peas. Serves 6.

Kochbuch Der Buchergilde

Olga

PORK SAUSAGE SAUERKRAUT SOUP

This soup utilizes very sour sauerkraut
and tiny meatballs. It is a soup for
those who like tangy, sharp flavors.

Makes 6-7 servings

2 1/2 cups very sour sauerkraut
6 cups water
1 large onion, chopped
1 clove garlic, finely minced
1 Tbsp. bacon fat
2 to 3 tsp. sweet paprika or to taste
1/4 lb. pork sausage meat
1 to 2 Tbsp. all purpose flour
Salt and pepper to taste
Sour cream

Put the sauerkraut in a saucepan. Add
the water and bring to a boil. Reduce
heat; simmer for 50 minutes. Drain and
reserve the stock.

In a Dutch oven, brown the onion and the garlic in the bacon fat. Add drained onion and garlic to the sausage meat; add the seasonings; form the sausage meat mixture into tiny balls, and brown, adding more fat if necessary.

Return the stock to a boil. Remove the
balls from the Dutch oven and add to the boiling stock. Brown the flour in the fat, gradually adding one cup of hot stock, stirring constantly. Add the rest of the soup. Combine with the sauerkraut. Heat to boiling and serve with 1 Tbsp. or more of sour cream in each bowl and sliced rye bread or pumpernickel.

Discovering Sauerkraut

Olga

GERMAN POTATO SALAD
(Mary Zins Family)

This is one made in my Cincinnati German family for more than 50 years. You need a double boiler which is a pan suspended in a second pan that is filled with boiling water. The purpose is to gently heat the sauce so it does not curdle. If you must heat the sauce over direct heat, do it over very low heat, it takes time.

8-9 large potatoes 1 c. sugar
4 slices bacon cut to 1/4 in. bits 1 c. cider vinegar
1/2 med. onion 1 tsp. salt
1 med. stalk celery 1 Tbs. dry mustard
4 eggs, well beaten

Boil potatoes in salted water. Peel while still very warm. Dice potatoes. Fry bacon to crisp, pour bacon and melted fat over potatoes. Add chopped onion and celery.

Mix sugar, salt, and mustard in top of double boiler. Add vinegar and beaten eggs mixing throughly. Cook stirring constantly until thick and creamy. Pour hot sauce over potato mixture and fold to coat potatoes.

Good hot but best cold after 2 days in the refrigerator.

Mary Zins

PICKLING WITHOUT SALT

People interested in reducing their sodium intake can use low-salt pickle recipes. You can make fresh-pack pickles without salt, but not fermented (brined) pickles or sauerkraut. Salt decreases the growth of some bacteria and molds. To make pickles safe, no-salt pickles should contain at least a 1:1 vinegar/water ratio, and each jar of pickles should contain at least one-fourth cup of vinegar per pint jar of pickles.

http://www.ext.colostate.edu/pubs/columncc/cc970828.html

Olga

KRAUETER BUTTER


I ALWAYS MAKE THIS IN BULK AND FREEZE IN TINY 1/4 CUP GLAD LOCK CONTAINERS. WHEN YOU NEED THEM YOU CAN JUST KNIFE IT OUT FROM THE CONTAINER OR HAVE THE OPTION TO UNMOLD IT ON A PLATE AND GARNISH WITH FRESH HERBS.

2LBS. GOOD BUTTER. ( I FORTUNATELY HAVE ACCESS TO IMPORTED FRENCH AND ENGLISH BUTTER THAT IS MUCH CREAMIER THAN AMERICAN AND HAS NO WAXY UNDERTASTE) AT ROOM TEMPERATURE

2-3 TBS EXTRA VIRGIN OLIVE OIL

2-3 CLOVES GARLIC MINCED

1 TBS LEMON JUICE (YOU MAY ALSO WANT A BIT OF THE ZEST)

ABOUT 1TBS EACH (OR TO TASTE) THYME, DILL, AND CHIVES.

A SMALL AMOUNT OF FRESH TARRAGON IS ALSO NICE IF YOU ARE GOING TO PUT IT ON SEAFOOD.

SALT AND FRESHLY GROUND PEPPER (I USE A PEPPER MIX WITH VARIOUS PEPPERCORNS)

PUT IT ALL IN A FOOD PROCESSOR AND PROCESS TILL HERBS ARE CHOPPED AND WELL BLENDED WITH THE BUTTER.

PUT INTO CONTAINERS OR FORM INTO LOGS ON WAXED PAPER AND FREEZE.

I MADE THIS IN BULK AT A RESTAURANT IN GERMANY TO PUT ON OUR STEAKS. WE HAD AN HERB GARDEN SO WE WOULD VARY THE HERBS ACCORDING TO ABUNDANCE. THE FORMOST INGREDIENT IN GERMANY IS CHIVES AND DILL AND FRESH CHERVIL, WHICH IS HARD TO FIND HERE UNLESS YOU CAN GET IT TO GROW

CORLISS COGAN

 

Autumn Brown.....10/24/04

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SHARON..... 10/24/05

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Liane Spencer 10/23/04

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Liane Spencer...10/22/04

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rum flavored dough, look like little
mountains sitting on a waffle, covered
with chocolate and sometimes with
almonds.
Need a recipe in english !

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Anita Gamache ...10/22/04

Marcia..10/21/04

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A German oatmeal recipe, primarily a breakfast dish called GOETTA. Contains oatmeal, ground pork,seasoning etc..
greater Cincinnati, the old OVER-THE -
RHINE area of Cincy, was the hot spot
for this dish. What is the origin of
this dish and is it authentic German

NameEntered: Joe Leon...10/22/04

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PICKLING WITHOUT SALT

People interested in reducing their sodium intake can use low-salt pickle recipes. You can make fresh-pack pickles without salt, but not fermented (brined) pickles or sauerkraut. Salt decreases the growth of some bacteria and molds. To make pickles safe, no-salt pickles should contain at least a 1:1 vinegar/water ratio, and each jar of pickles should contain at least one-fourth cup of vinegar per pint jar of pickles.

http://www.ext.colostate.edu/pubs/columncc/cc970828.html

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Olga

CURRYWURST

1 tablespoon margarine or oil
2 tablespoons finely minced onion
2-4 tablespoons good quality curry powder
1/2 to 1 tablespoon sweet Hungarian paprika
2 cups ketchup
1 cup water

Sauté the onion in the margarine or oil until it is transparent (DO NOT BROWN). Add curry powder and paprika to onions and quickly sauté just to bring out the flavor, then add the ketchup and water. Simmer uncovered until the sauce is the thickness you desire. Taste and adjust seasonings if desired. Serve over Bratwurst or Rindswurst with an extra sprinkling of curry powder.

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CURRY WURST

3 (15 ounce) cans tomato sauce
1/2 pound kielbasa
2 tablespoons chili sauce
1/2 teaspoon onion salt
1 tablespoon white sugar
1 teaspoon ground black pepper
1 pinch paprika
1 pinch curry powder

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 ieces
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.

Olga

NOTES ON CURRYWURST

The most important part of currywurst is the right ketchup.
A good German curry ketchup. TRY "Zeisners' Kurry Ketchup"
found at German Deli.com. After that it's easy...You need cooked bratwurst, not the raw, coarsely ground kind. Score them about three times, very lightly on two sides. Brush them with oil.Grill over medium heat till browned and heated through. Cut them up in 3/4-1 inch bites and shake curry powder and paprika over the wurst segments. Smother liberally with the curry ketchup. It's a nice touch to warm the ketchup before using. Geniesse!!!

NameEntered: CORLISS J COGAN
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