Recipe: German Recipes Part 1 of 3 (20 recipes) - 10-21-97 Recipe Swap (updated 10-03-14)

GERMAN RECIPES - PART 1 of 3
Recipe Swap - October 21, 1997

20 RECIPES IN THIS FILE:
Berta's Sauerbraten
Berta's Spatzeles
Berta's Red Cabbage - German Style
Hot German Potato Salad
Cold German Potato Salad
Potato Pancakes
Sauerkraut Salad with Ham
Zwiebelkuchen (Onion Pie)
Eggs in Green Sauce
Sauerbraten Meatballs
Rinderrouladen (Beef Rolls)
Marinated bratwurst sausages
Pfeffernusse (2)
Green Beans In Beer Sauce
Schnitzel Meat
Basic Spaetzle Dough
Sweet and Spicy German-Style Mustard
Dr. Oetker's Rouladen
German White Chocolate Cake
Black Forest Cherry Cake

---

BERTA'S SAUERBRATEN
Adapted from source: The Jug of Wine Cookbook by Morrison Wood, 1940-70's
From: Berta,Ca

"My family's favorite meal. I only serve it to them just about twice a year. It has lots of calories. From With a Jug of Wine Cookbook by Morrison Wood (one of the best cookbooks I own. Every recipe turns out the first time - great for Company recipes. I have changed the recipe to my style of cooking."

1 (4 lb.) rump or round of beef
2 1/2 cups dry red wine
1 1/2 cups tarragon vinegar
1 tsp. salt
1 tsp. black peppercorns
1/2 tsp. dried thyme
1/2 tsp. ground mace
1/8 tsp. rubbed sage
1/4 tsp. ground allspice
1 tsp. dry mustard
3 bay leaves
12 whole cloves
2 large onions, sliced
1 carrot, sliced
6 sprigs celery tops, sliced
3 tbsp. bacon fat (or oil)
2 tbsp. flour
5 gingersnaps, ground in processor or blender*
1 cup sour cream
2 tbsp. Madeira

Put the roast (one piece) in a large enamel or stainless steel bowl (I place meat in a large plastic bag inside of the bowl). Add the next 14 ingredients (red wine through celery). Close the plastic bag removing as much of the air as possible and marinade in the refrigerator for 4-5 days.

WHEN READY TO COOK:
Drain meat (save marinate).

Melt bacon fat in a heavy large Dutch oven (or use oil). Brown meat on all sides.

Strain marinate and add to the pan (if it does not cover add more red wine) to the Dutch oven and simmer for about 3 hours (crock pot does not seem to work).

When the meat is done, remove to platter.

Make a roux of flour and water. Add to the cooking liquid and add the crushed ginger cookies. Add the sour cream.

I try to do this ahead of time. I have my husband slice the roast and put it back into the gravy. It is ready to serve. You can keep it warm in the oven while you are preparing the rest of the meal.

*I usually add more ginger cookies, because we like the ginger flavor.

---

BERTA'S SPAETZLES
From: Berta,Ca

With the Sauerbraten, I serve Spaetzles and red cabbage and a green salad with a lite dressing. You will need a Spaetzle maker, you can find them in German or Swiss cook shops.

3 eggs
3 egg yolks
1 1/2 cups milk
3 cups flour, sifted
1 1/2 tsp. baking powder
1 1/2 tsp. salt
3/4 tsp. ground white pepper
Grated nutmeg
6 tablespoons butter, melted
2 quarts chicken stock
1/3 pound butter, melted (plus additional for serving)
Salt and freshly ground black pepper.

Beat eggs and egg yolks together; add milk; set aside.

Sift together flour, baking powder, salt, white pepper and some grated nutmeg (I use lots of nutmeg because we like it). Add melted butter. Slowly add egg and milk mixture. Strain batter if necessary to remove lumps.

Bring the chicken stock to a boil. Using a Spaetzle maker, drop in 1/4 teaspoon of batter, about 10 a time. Cook for 2-3 minutes or until spaetzles rise to the top. Remove with a slotted spoon as they are done and put them in a colander under cold running water while continuing to cook balance of batter. (When making spatzeles in advance, keep them in cold water in refrigerator until ready to serve.)

To serve, melt butter in large frying pan at Spatzeles and heat. Season with salt and fresh ground pepper.

---

BERTA'S RED CABBAGE - GERMAN STYLE
From: Berta,Ca

You may have to adjust the vinegar and brown sugar to your taste.

1 head red cabbage, thinly sliced (i use my processor to do this.)
1/4 cup cider vinegar
1/4 cup brown sugar
1/2 stick (1/4 cup) butter

Cook sliced cabbage in small amount of water. Cook until limp and the water has evaporated or drain. Return to in pan over the heat and dry the cabbage a bit.

Add vinegar and brown sugar cook until vinegar has evaporated, then add the butter.

---

GERMAN POTATO SALAD
From: CarolB. Fl
Source: Taste of Home magazine, February/March 1996
Makes 12-14 servings

12 medium potatoes
12 strips bacon
1 1/2 cups chopped onion

1/4 cup all-purpose flour
1/4 cup sugar
1 tablespoon salt
1 teaspoon celery seed
1 teaspoon ground mustard
1 pinch ground black pepper
1 1/2 cups water
3/4 cup vinegar
Chopped fresh parsley

In a saucepan, cook potatoes until just tender; drain. Peel and slice into a large bowl; set aside.

In a skillet; cook bacon until crisp. Remove bacon to paper towels; discard all 1/3 cup of drippings. Saute onion in drippings until tender.

Stir in flour, sugar, salt, celery seed, ground mustard and black pepper. Gradually stir in 1 1/2 cups water and vinegar; bring to a boil, stirring constantly. Cook and stir 2 minutes more. Pour over potatoes.

Crumble bacon and gently stir into potatoes. Sprinkle with parsley.

---

COLD GERMAN POTATO SALAD
Adapted from source: German Home Cooking by Dr. Oetker
From: Lynn, rec.food.recipes

"This potato salads is based on a recipe taken from Dr. Oetker German Home Cooking (That's Deutschland's Betty Crocker in Pants.)"

1 lb. potatoes
1 medium-size sweet onion, finely chopped
FOR THE DRESSING:
1/2 cup chicken stock
3 Tbsp. salad oil
2 Tbsp. vinegar
1 Tbsp. sugar
Ground black pepper
1 to 2 tsp. herbs (or herb juices)*

Cook, cool, and chill potatoes. Dice potatoes if "skins on" or slice if peeled.

Combine everything; toss, and refrigerate for at least 2 hours prior to serving.

*Parsley, rosemary, chives, chevril, watercress, celery seed/salt and/or tarragon. Depends on what you're serving the salad with, but parsley, chives, tarragon, and watercress juice (squeezed from food-processed watercress) is a nice, basic blend. Celery juice is interesting. Can also "match" herbs to current dinner meat herbs.

---

GERMAN POTATO PANCAKES
Source: Best of German Cooking by Edda Meyer-Berkhout, HP Books, 1989
Makes 4 to 6 servings

2 lbs baking potatoes
1 onion
2 eggs
Salt and white pepper, to taste
3 Tbsp coarse-ground semolina, farina or flour, if needed
1 Tbsp chives
Oil (for frying)

Peel and finely grate raw potatoes and onion. If potatoes produce too much liquid, drain off.

In a large bowl, combine potatoes, onion, eggs, salt and white pepper, blending well. If mixture still seems too moist, add semolina, farina or flour (if desired). Add chives.

Cover the bottom of a large skillet or griddle with a thin layer of oil. Drop spoonfuls of potato mixture onto hot oil; press into thin pancakes or fritters. Turn when underside is golden brown and crisp. Brown the other side. Serve immediately.

---

SAUERKRAUT SALAD WITH HAM
(SAUERKRAUTSALAT MIT SCHINKEN)
Source: Gladys Dinletir, rec.food.recipes
Makes 4 servings

1 (1 lb) can sauerkraut
1/2 lb blue grapes
6 oz cooked ham
FOR THE DRESSING:
1/2 cup yogurt
1 tsp honey
1/4 tsp salt
1/4 tsp ground white pepper

Rinse and drain sauerkraut; chop coarsely. Wash grapes and cut in half; remove seeds. Cut ham in julienne strips. Gently mix these 3 ingredients together.

Blend dressing ingredients together. Stir into sauerkraut mixture; marinate for 10 minutes.

Adjust seasoning before serving, if necessary.

---

ONION PIE (ZWIEBELKUCHEN)

1 package active dry yeast
1 teaspoon sugar
1 1/2 teaspoons salt, divided use
3 cups unbleached flour, divided use
1 tablespoon shortening
1 cup water (120 to 130 degrees F)
6 bacon slices, cut up
2 medium onions, sliced
1/4 teaspoon ground cumin
1/2 teaspoon salt
Ground black pepper, to taste
1 egg yolk
1 cup sour cream

Mix yeast, sugar, 1 teaspoon salt, and 1/2 cup flour. Blend in shortening and 1 cup warm water. Beat for 2 minutes.

Add enough flour to make a soft dough. Knead dough until smooth and elastic, about 5 minutes. Place dough in a lightly greased bowl. Cover and let dough rise in a warm place 1/2 hour.

Pat dough into a lightly greased 12-inch pizza pan or onto a lightly greased baking sheet. Press up edges to make a slight rim. Set aside.

Fry bacon until crisp. Remove from grease and drain on absorbent paper. Add onions to bacon grease; cook slowly until tender but not brown.

Sprinkle onion, bacon, cumin, remaining 1/2 teaspoon salt and pepper over dough.

Bake at 400 degrees F for 20 minutes.

Blend egg yolk and sour cream. Pour over onions. Bake for 10 to 15 minutes longer or until golden brown and sour cream is set.

Serve warm or at room temperature.

---

EGGS IN GREEN SAUCE (EIER IN GRUNER SOSSE)
Source: MSTRCOOK, rec.food.recipes
Makes 4 servings

1 cup sour cream*
2 tbsp mayonnaise
Juice from 1 medium lemon
9 large eggs, hard boiled, divided use
1/2 tsp salt
1/4 tsp ground black pepper
1/2 tsp sugar
1 1/2 cups chopped fresh herbs**

Blend sour cream, mayonnaise and lemon juice. Finely chop 1 hard-cooked egg and stir into mayonnaise mixture. Season with salt, pepper, and sugar.

Thoroughly rinse herbs, pat dry, and chop. Blend with the sauce.

Slice the remaining hard-cooked eggs in half and arrange in the sauce. Serve.

*You can use part yogurt if so desired.
**Any kind of fresh herbs such as dill, chives, parsley, tarragon, or basil.

---

SAUERBRATEN MEATBALLS (SAUERBRATEN KLOPSE)
Source: MSTRCOOK, rec.food.recipes
Makes 4 servings

1 lb lean ground beef
1/4 cup milk
1/4 cup dry bread crumbs
1/8 tsp ground cloves
1/8 tsp ground allspice
1/2 tsp salt
Ground black pepper, to taste
2 tbsp vegetable oil
1 cup plus 2 tbsp water, divided use
1/2 cup vinegar
4 tbsp brown sugar
3/4 tsp ground ginger
1 bay leaf
2 tbsp unbleached flour
Hot buttered noodles (for serving)

Mix beef, milk, bread crumbs, cloves, allspice, salt and pepper. Form into meatballs.

Brown meatballs in hot oil. Drain off fat.

Add 1 cup water, vinegar, brown sugar, ginger and bay leaf. To meatballs in pan. Cover and simmer 1/2 hour. Skim off fat. Remove meatballs and keep them warm.

Mix flour and remaining 2 tablespoons water. Slowly stir into the pan juices to make gravy.

Pour gravy over meatballs. Serve with buttered noodles.

---

BEEF ROLLS (RINDERROULADEN)
Source: MSTRCOOK, rec.food.recipes
Makes 4 servings

4 sandwich steaks or roll steaks (about 6 oz each)
2 tsp Dijon-style mustard
1/2 tsp salt
1/4 tsp ground black pepper
2 pickles, cut in long thin strips
2 oz salt pork (or 2 bacon strips), cut in long thin strips
1 large onion, chopped
1/4 cup vegetable oil
1 1/2 cups hot beef broth
4 peppercorns
1/2 bay leaf
1 tbsp cornstarch
Cold water (as needed)

Lay steaks on a flat surface. Spread each with mustard; sprinkle with salt and pepper. Divide pickles, salt pork (or bacon), and onion among the steaks equally. Roll up steaks jelly-roll fashion; secure with beef-roll clamps, toothpicks, or thread.

Heat oil in a heavy saucepan, add the steak roll, and brown well on all sides, about 15 minutes. Pour in hot beef broth, peppercorns, and bay leaf. Cover and simmer for 1 hour and 20 minutes.

Remove beef rolls, discard picks or clamps, and arrange on a preheated platter.

Blend cornstarch with a small amount of cold water, stir into gravy and bring to a boil. Boil until gravy is thick and bubbly. Correct seasonings and serve separately.

---

Mr. Fntsy: Here is a favorite (kind of ) german recipe

Take some bratwurst sausages put them in a bowl cover them with beer. Add some seasoning (salt, pepper, 2 sliced garlic cloves). Marinate in the refrigerator overnight.

The next day, discard marinade. Microwave the sausages till cooked. Wrap sausages up and refrigerate.

Later in the day warm on the grill or in a frying pan serve on a bun (great for the Monday night football show).

---

PFEFFERNUSSE
Source: Philadelphia Inquirer, December 14, 1988
Makes 42 cookies

2 1/2 cups flour
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground cardamom
1/4 tsp ground black pepper
1/4 tsp baking soda
2 eggs
1 cup dark brown sugar
1/3 cup finely chopped walnuts
FOR THE ICING:
3 cups white granulated sugar
Dash cream of tartar
1 cup water
2 egg whites

Sift flour with spices and baking soda. Set aside.

In large bowl, using an electric beater at high speed, beat eggs and brown sugar until light (about five minutes).

At low speed, beat in flour mixture and nuts. Mix until well combined. Dough will be sticky.

With wet hands, pinch dough by tablespoonfuls and roll into 1-inch balls. Place on lightly greased cookie sheets.

Bake at 375 degrees F for 12 to 15 minutes. Cool on wire rack.

While the cookies are cooling, combine white sugar with cream of tartar and 1 cup water in a large saucepan. Bring to a boil over medium heat, stirring until sugar dissolves. Boil without stirring for five minutes or until sugar forms a two-inch thread when dropped from the spoon (235 degrees F on the candy thermometer).

Meanwhile, in a medium bowl, with mixer at medium speed, beat egg whites until stiff peaks form. Pour hot syrup into egg whites in a continuous stream, beating constantly. Beat together until mixture is slightly thickened.

Drop the cooled cookies, a few at a time, into the glaze. With a fork, turn to coat completely. Lift out and place on a wire rack to dry or, preferably, roll in a shallow bowl of sifted confectioners' sugar for a final dusting of crunchy, snowlike frosting. Store in a tighly covered container at least a week before using.

---

PFEFFERNUSSE
Source: Sam Waring, rec.food.recipes
Makes 48 cookies

4 cups unsifted flour
1 tsp baking powder
1 tsp ground cinnamon
1 tsp ground cloves
1/2 tsp ground mace
1 tsp ground allspice
1/4 to 1/2 tsp ground black pepper (if desired)
1 1/4 cups honey
2 tbsp butter (no margarine)
2 large eggs
FOR THE GLAZE:
1 cup confectioners' sugar
1 tsp vanilla
Water (as needed)

Sift flour, baking powder and spices together; set aside.

Heat honey and butter together until butter melts. Cool to lukewarm, then beat in eggs. Add flour mixture.

Chill dough 1/2 hour. Shape dough into 1-inch balls. Place on greased cookie sheet.

Bake at 350 degrees F for 15 minutes. Cool cookies on wire racks.

Mix confectioners sugar, vanilla, and water to form a thin glaze.

Dip cooled cookies in glaze and place on wire rack to dry. Store cookies in airtight tins.

---

GREEN BEANS IN BEER SAUCE
Source: Round the World Low Calorie Diet Cookbook, Merit Publications, 1969
Makes 6 servings

1 1/2 lbs fresh green beans
1/2 cup beer
1 tablespoon flour
Salt, to taste

Cut beans into 1-inch pieces. Cook in beer, covered, about 15 minute or until beans are just tender. Remove beans from pan and keep hot.

Stir in flour to thicken liquid in pan; simmer 1 minute.

Pour sauce over beans.

---

SCHNITZEL MEAT
Source: Pennsylvania Dutch cooking

1 1/2 lbs veal steak, cut in cubes
Flour
Salt and pepper, to taste
2 tablespoons bacon fat or shortening
1 cup tomato juice
2 carrots, diced
1 small onion, chopped fine.
Flour

Dredge meat with flour and season with salt and pepper.

Melt shortening (preferably bacon fat) in skillet and brown the meat in it. Remove meat from the pan.

Add 2 tablespoons flour to the drippings in the pan and blend. Add the tomato juice and stir well until mixture thickens.

Return the meat to the pan. Add the carrots and onion. Cover closely and simmer for 45 minutes.

---

BASIC SPAETZLE DOUGH
From: Bill,DC
Makes 8 servings

3 cups flour, sifted
2 teaspoons salt
1/2 teaspoon baking powder
1 cup milk
4 eggs, slightly beaten

Bring a pot of salted water to a boil, reduce the heat, and maintain a simmer.

In a bowl, stir all the ingredients together.

Place a colander over the pan, pour about 1/4 of the batter into the colander, and press through the holes with a plastic spatula into the hot water. When the spaetzle starts to float to the top, cover the pan and keep covered until the spaetzle appears to swelled and is fluffy. Remove the dumplings and repeat the procedure with the remaining batter.

---

SWEET AND SPICY GERMAN-STYLE MUSTARD
Source: Steve Baker, rec.food.recipes

Many different flavors of mustard can be made by modifying this basic recipe. Substitute wine for the cold water, etc. Many other spices may be added also.

2/3 cup mustard seed
1/2 cup mustard, dry
1 cup cold water*
2 cups cider vinegar
1 onion, finely chopped
4 garlic, cloves, minced
1/4 cup brown sugar, packed
2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground allspice
1/2 tsp tarragon
1/4 tsp turmeric
3 tsp honey

Combine seeds and mustard with COLD water. Allow to sit overnight in the refrigerator.

Combine all remaining ingredients except honey. Simmer uncovered 10-15 minutes or until liquid is reduced by half.

Pour this mixture through a strainer, into the mustard and seed mixture. Place in a blender and blend thoroughly.

Cook in a double boiler until the consistency of gravy. Add the honey.

Store in refrigerator.

*For a hotter mustard, reduce liquid by more than half.

---

DR. OETKER'S ROULADEN (1960'S)
Source: German Home Cooking by Dr. Oetker
Makes 4 servings

8 thin slices beef roast
Prepared mustard
Salt and ground black pepper, to taste
4 oz uncooked bacon, diced
1/2 cup diced onion
8 tbsp oil
1 cup boiling water
1 tsp cornstarch
OPTIONAL SEASONINGS:
1 tsp paprika
1 cup tomato puree
1 tbsp lemon juice
Sour cream
Creme fraiche
FOR SERVING:
Hot cooked potatoes or pasta

Cut thin slices of roasting beef to around 4x6-inches off a roast. It is best to cut the meat WITH the grain of the meat, so the slices will hold together. Pound the slices lightly to flatten and tenderize them. Brush lightly with prepared mustard. Then sprinkle the slices with salt and freshly ground black pepper to taste.

In a small bowl mix together the diced bacon and diced onions. Spread the mixture on the meat slices. Then, starting at the narrow end, roll up the meat slices and secure them with skewers, toothpicks, or string.

Heat the oil in a heavy pot. Brown the rolls well in the oil. Add about 1 cup of boiling water to the pot VERY CAREFULLY! Cover the meat and braise gently until done, about 2 to 2 1/2 hours. Add water as needed to keep level fairly constant.

When the meat is cooked, remove the rolls to a hot plate and thicken the gravy with the corn starch and season to taste. The sauce may be seasoned with paprika, tomato puree, lemon juice, sour cream, and/or creme fraiche.

Serve this with a potato or pasta dish.

---

GERMAN WHITE CHOCOLATE CAKE
Adapted from source: Darlene, rec.food.recipes
Makes 1 (8-inch, 3-layer) cake

2 1/2 cups cake flour
1 tsp baking soda
1/2 lb (1 cup) unsalted butter, softened
1 1/2 cups sugar
4 large eggs, separated
4 oz white chocolate, melted in 1/2 cup boiling water and cooled
1 tsp vanilla extract
1 cup buttermilk
1 cup shredded unsweetened coconut
1 cup chopped pecans
Coconut-Pecan Frosting (recipe follows)

Position the racks in the upper and lower thirds and preheat oven to 350 degrees F. Lightly butter the bottom and sides of three (8-inch) round cake pans. Line the pans with parchment paper. Dust the bottom and sides with flour; tap out the excess.

Into a medium bowl, sift the cake flour and the baking soda.

Using an electric mixer set at medium speed, cream the butter and the sugar in a large bowl until light and fluffy, about 5 minutes. Beat in one egg yolk at a time, blending well after each addition. Beat in the melted white chocolate mixture and the vanilla.

At low speed, blend in the sifted flour mixture alternately with the buttermilk; do not overbeat. Fold in the coconut and pecans; set aside.

Beat the egg whites until stiff peaks form. Blend 1/3 of the egg whites into the cake mixture to lighten it; carefully fold in the remaining egg whites. Spoon the batter into the prepared pans.

Bake until the cake springs back when touched in the center and a cake tester inserted in the center of the pans comes out clean, about 35 to 40 minutes. Transfer the cakes in the pans to wire racks and cool 10 minutes. Invert the cakes onto the wire racks, carefully peel off the parchment paper, and cool completely.

Place a cake layer on a serving platter. Spread 1/4 of the frosting evenly over the cake layer, making sure to spread it all the way to the edges. Top with the second layer, and spread with 1/4 of the frosting. Top with the third cake layer. Evenly frost the top and sides of the cake with the remaining frosting.

COCONUT-PECAN FROSTING

1 cup evaporated milk
1 cup sugar
1/4 lb unsalted butter
3 large egg yolks
1 tsp vanilla extract
1 cup chopped pecans
1 cup shredded unsweetened coconut

In a heavy medium saucepan over medium heat, combine the evaporated milk, sugar, butter, and egg yolks. Simmer for 10 minutes, stirring constantly. Do not let mixture boil fast; lower the heat if necessary. Remove from heat and stir in the vanilla, pecans, and coconut. Place the saucepan into a bowl filled with ice and stir constantly until the frosting is cool and slightly thickened.

---

BLACK FOREST CHERRY CAKE
Source: Fred Towner
Makes 1 (9-inch, 4-layer) cake

FOR THE CAKE:
1 3/4 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
2 oz semisweet chocolate
1 stick (1/2 cup) butter, softened
3/4 cup granulated sugar
4 eggs
1 tsp almond extract

FOR THE FILLING AND TOPPING:
2 cups heavy (whipping) cream
2/3 cup confectioners sugar
1/3 cup kirsch
1 (16 oz) can pitted red tart cherries, drained (reserve liquid)
12 maraschino cherries with stems (for garnish)
Chocolate curls (for garnish)

TO MAKE THE CAKE:
Grease and flour two (9-inch) round cake pans.

In a bowl, combine flour, baking powder and salt.

In double boiler or microwave, melt chocolate over low heat. Cool.

In another mixing bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating after each addition. Add melted chocolate and gradually add the flour mixture. Add almond extract. Pour batter into prepared pans.

Bake in a preheated 350 degree F oven for 30-35 minutes, or until a cake tester comes out clean. Cool in pan 5 minutes, then on a wire rack.

Cut each layer horizontally, to make four layers.

TO FILL AND TOP THE CAKE:
Fit a pastry bag with a star tube.

In a mixing bowl, beat heavy cream until stiff. Gradually add confectioners' sugar.

Sprinkle 1/3 kirsch on a layer of the cake. Cover with whipped cream and add 1/3 of the drained cherries. Place a second layer on top and repeat with kirsch, whipped cream and cherries. Repeat with the third layer. Top the cake with a fourth layer. Spread 2/3 of the remaining whipped cream on the top and sides of the cake.

Place last amount of whipped cream in a pastry bag and pipe rosettes of whipped cream around the top edge. Top rosettes with cherries with stems and garnish top center and sides with chocolate curls (made by shaving a chocolate bar with a vegetable peeler).