Germany - German Cuisine
Germany is widely known for its beer, sausages, breads,
desserts, and meat dishes. The cuisine varies throughout the
country with French influences to the West, Scandinavian to the
North, and Eastern European to the East.
3 1/2 to 4 lbs. shoulder of beef
1 quart buttermilk
a few drops of lemon juice
2 cups red wine
2 cups water
1 Tbsp. salt
1 bay leaf
4 or 5 peppercorns
1 Tbsp. vinegar
3 Tbsp. butter
3 tbsp. flour
1/2 cups Lebkuchen, broken into bits, or stale
1/4 cup raisins
Wash and dry the meat. Place in a deep
bowl, cover with the buttermilk and lemon juice,
marinate in refrigerator 2 days, turning several times.
Remove; wash off the buttermilk.
Place meat in a pot or kettle, add the
red wine, water, salt,
bayleaf, peppercorns and vinegar. Cook, covered, 2 1/2
to 3 hours or until very tender. Remove meat. Strain the
stock, measuring 3 cups. Melt the butter in saucepan,
stir in flour, then slowly stir in the stock, simmer
until slightly thickened. Add the Lebkuchen and the
raisins, cook until sauce is thickened. Add sugar to
taste, if desired.
4 slices top round of calf (or beef)
dry bread crumbs for coating
1 fresh lemon
Lightly tenderize each schnitzel, salt
on both sides, dip into
flour on both sides, tap off excessive flour, dip into
beaten egg and then in the breadcrumbs, covering both
sides. Heat butter in pan, brown meat on both sides
until goldenbrown in color. Serve with slices of lemon.
Serve with potatoes and green tossed salad.
|Hot Potato Salad
3 potatoes, boiled in skins
3 rashers bacon
1/4 c onion, chopped
1 T flour
2 t sugar
3/4 t salt
1/4 t celery seeds
1/4 t pepper
3/8 c water
2 1/2 T vinegar
Peel potatoes and slice paper thin.
Saute bacon slowly in a frypan, then drain on paper
towels. Saute onion in bacon fat until golden brown.
Blend in flour, sugar, salt, celery seeds, and pepper.
Cook over low heat, stirring until smooth and bubbly.
Remove from heat. Stir in water and vinegar. Heat to
boiling, stirring constantly. Boil for 1 minute.
Carefully stir in the potatoes
and crumbled bacon bits. Remove from heat, cover and let
until ready to serve.
4 to 5 russet potatoes, unpeeled
1 to 1 1/2 cups flour
1 tablespoon of salt
pinch of black pepper
3/4 teaspoon grated onion
stuffing croutons, not seasoned
Cook potatoes in boiling water until
tender; drain and cool.
Refrigerate over night. Next day peel and grate
one cup of flour, egg, salt, pepper, and onion; mix
Add additional flour gradually to form dumpling mixture
hold together. Form onto balls the size of an egg Into
each dumpling insert 2-3 croutons, then again form into
ball. When ready to cook drop dumplings into gently (not
heavy boiling) boiling salted water and cook 8 to 10
minutes. Dumplings are done when they turn and float to
top and are no longer gummy inside.
eggs, slightly beaten
1 1/2 c flour, sifted
1/2 c milk
1 ts salt
1/4 ts baking powder
Bring a saucepan 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 float to the surface, cover
the pan and keep covered until the spaetzle appears to
swell and is fluffy. Remove the dumplings and repeat the
procedure with the remaining batter.
|Bee Sting Cake
1 c. sugar
1 tsp. vanilla
1 c. flour
1 tsp. baking powder
1/2 c. milk
2 T. butter
10 T. brown sugar
1/4 c. melted butter
1/4 c. heavy cream
1 c. shredded coconut
1 tsp. vanilla
Oven at 350. Grease and flour and 8 x 8"
pan. Mix eggs, sugar, vanilla, flour and baking powder.
Bring milk and butter to a boil and mix with batter
mixture. Pour into pan and bake approx. 30 mins. Mix
topping ingredients and spred and cake while it is still
warm. Broil until topping is bubbly and warm. 10