German Skillet Dinner

German Skillet Dinner~

l
3 tbl butter or margarine
1/2 cabbage , chopped
2/3 c uncooked rice (I use minute rice)
1 med onion, chopped
2 lbs hamburger
1 can diced tomatoes or rotel tomatoes
Salt and pepper to taste

Melt butter in skillet, layer cabbage, uncooked rice, onion, raw crumbled hamburger, salt and pepper, then tomatoes. Cover with lid and simmer 25-35 minutes until rice, cabbage and burger are done. Do not stir or lift lid until done.

Lebkuchen - Gingerbread Squares

Lebkuchen - Gingerbread Squares

Gingerbread:

1 cup honey                                        1 teaspoon ground cinnamon
1/2 cup brown sugar                           1/4 teaspoon ground nutmeg
1 egg, beaten                                     1/4 teaspoon ground cloves
1/4 teaspoon rum extract                     1/4 teaspoon ground ginger
2  3/4 cups whole wheat                      1 cup finely ground almonds
    flour plus 1/4 cup for                        Grated peel of one lemon
    kneading
1  1/2 tablespoons baking powder


Glaze:

1/2 cup powdered sugar                          5 drops rum extract
1 tablespoon hot water                            1 pkg. almond slivers


1.  Over medium-high heat bring honey and sugar to a boil in a small saucepan, stirring constantly with a wooden spoon.  Remove, transfer to a large glass bowl and cool for 20 minutes.

2.  Stir egg and rum extract into honey mixture, mixing well, then slowly add 2 3/4 cups of flour, the baking powder, cinnamon, nutmeg, cloves, and ginger and blend until dough is smooth.

3.  Stir in ground almond and grated lemon peel and blend until dough is smooth.

4.  Turn mixture onto a floured bread board, using hands to knead in enough of the remaining flour to form a soft, non-sticky dough. Shape into a ball and refrigerate wrapped in plastic wrap for a bout 2 hours.

5.  Preheat oven to 350 F.

6.  On a lightly floured sheet of aluminum foil, use a rolling pin to roll dough into a 14 x 9-inch rectangle of even thickness.  Transfer foil and dough to a large baking sheet and place into the oven on the middle rack.  Bake until top is golden brown and center springs back when lightly touched (about 15 minutes).  Remove from oven.

7.  Lift foil with Lebkuchen and place on a cutting board; cut into 2 -inch squares using a sharp knife, but do not separate squares.

8.  In a small bowl mix together all ingredients for glaze and with a pastry brush spread over Lebkuchen while still warm.  Then place an almond sliver at each corner of each square.  Remove all foil.

9.  Store between sheets of wax paper in airtight container for 3 to 4 days before serving.  Makes 26 Lebkuchen

Frikadellen , Fleischküchlein, Hackbraten (german meatloaf), Königsberger Klöpse, Fleischknödel (german meatballs)

German mixed ground meat basic recipe

This basic recipe is for german Frikadellen , Fleischküchlein, Hackbraten (german meatloaf), Königsberger Klöpse, Fleischknödel (german meatballs) or filled bell peppers.

Ingredients:

450 g / 1 lbs ground lean beef (or mixed 50/50 ground lean beef with ground lean pork or ground turkey, or substitute all the beef with ground turkey) 

1 day old Kaiser roll (or 1 1/2 day old hamburger roll or 3-4 slices of day old toast) 

Water to soak in

1 egg

1 small or 1/2 large onion

1-2 tablespoons fresh parsley

salt, pepper

Thyme, basil, marjoram

bread crumbs

Preparation

Soak the day old Kaiser roll in little warm water. Grate the onion using a box grater. 

Place the ground meat in a bowl, add the grated onion, herbs, chopped parsley, salt, pepper, egg and the soaked Kaiser roll(squeezing out excess water before adding to the ground meat). 

Mix everything kneading well with your hands. If mixture appears to moist add a couple of tablespoons of dried bread crumbs.

Tip: you can substitute the day old bun with only bread crumbs if time is short; it tastes just as good.

http://www.bavariankitchen.com/meats/basic_mixedgroundmeat.aspx

Frikadellen (Hamburg Steak, Meat Patties) Recipe

 

It is believed that German immigrants brought Frikadellen (a more popular name for Hamburg Steak) to the U.S. where locals put it inside a bun and called it 'Hamburger'.

Frikadellen (Hamburg Steak, Meat Patties) Recipe

Ingredients:

basic mixed ground meat recipe *****SEE BELOW IN RED *****

40 g butter or canola oil (or combination of both)

Equipment: a well-seasoned 10-12 inch cast-iron or stainless steel skillet

Servings: 4

Preparation

Prepare meat mixture like basic Fleischteig recipe (basic mixed ground meat recipe). Form hamburger size balls with wet hands, press flat, preheat oil on high, reduce to medium-low heat add butter for better flavor (optional), fry on medium-low heat until dark brown on both sides for about 10-15 minutes.

Serve with mashed/boiled potatoes, steamed vegetables or a garden salad.

German mixed ground meat basic recipe

Ingredients:

450 g / 1 lbs ground lean beef (or mixed 50/50 ground lean beef with ground lean pork or ground turkey, or substitute all the beef with ground turkey) 

1 day old Kaiser roll (or 1 1/2 day old hamburger roll or 3-4 slices of day old toast) 

Water to soak in

1 egg

1 small or 1/2 large onion

Preparation

Soak the day old Kaiser roll in little warm water. Grate the onion using a box grater. 

Place the ground meat in a bowl, add the grated onion, herbs, chopped parsley, salt, pepper, egg and the soaked Kaiser roll(squeezing out excess water before adding to the ground meat). 

Mix everything kneading well with your hands. If mixture appears to moist add a couple of tablespoons of dried bread crumbs.
Tip: you can substitute the day old bun with only bread crumbs if time is short; it tastes just as good. 

http://www.bavariankitchen.com/meats/basic_mixedgroundmeat.aspx

Foto Credit: Fotolia

Schweinshaxe, Eisbein / Pork Knuckles

If you ever wanted to re-create this typical Oktoberfest dish at home try this recipe, served best with Knödel (German home-made dumplings) and Sauerkraut. ***FIND THESE RECIPES HERE**

GERMAN RECIPES.

Schweinshaxe, Eisbein / Pork Knuckles

Ingredients:

1/2 - 3/4 kg / 17 – 26 oz pork knuckle or 1 – 2 Schweinshaxen fresh or smoked 

Salt for fresh Schweinshaxen

canola oil

1 onion

3/4 kg / 26 oz Sauerkraut

2 apples, salt, pepper

juniper berries (Wacholderbeeren)

Fresh garlic

3/8 – 1/2 L / 1.5 – 2 cups chicken or vegetable broth

Preparation

Sauté the finely chopped onion in some canola oil in a large pot until tender and translucent. Add the Sauerkraut and finely sliced apples, sauté. Season with salt, pepper and the juniper berries. Add the broth and bring to a boil. Season the pork with salt and pepper or the Schweinshaxe, don’t season the smoked Schweinshaxe with salt (it’s already salty). Place the meat on top of the Sauerkraut and simmer covered for 1 - 1.5 hours. Can be cooked in a pressure cooker, cooking time will be reduced drastically. Remove the tender meat out of the pot and season the Sauerkraut to taste. Cut the meat in portions and plate on top of the Sauerkraut.

http://www.bavariankitchen.com/meats/schweinshaxe.aspx

Wiener Apfelstrudel / Viennese Applestrudel

Wiener Apfelstrudel / Viennese Applestrudel

STEP ONE:

Basic Strudel Dough Recipe

Ingredients:

250 g / 8.8 oz fine flour, pinch salt

1 – 2 tablespoons vegetable oil or 20 g / 0.7 oz melted butter

1 egg

Up to 1/8 L / 1/2 cup lukewarm water

For Brushing:

Vegetable oil or melted butter

Preparation

Sieve flour into a bowl or on a cutting board, mix salt into it. Create a valley in the flour and pour the oil or lukewarm butter, egg and lukewarm water inside the valley. Mix quickly to a soft and sleek dough, keep your bowl or cutting board clean and dry. Never add water or fat which is too hot.

Knead the dough rapidly with your hands until it separates from the cutting board or bowl and until it’s elastic, sleek and soft.

Divide the dough in 2 or 3 parts, form into a sleek ball brush lightly with oil and let rest under a moist hot pot for 1/2 hour. This makes the dough especially elastic, easier to stretch and it prevents it from forming a crust.

The preparation of the filling, greasing of the baking dish usually occurs during the resting time of the dough. 

Stretch the strudel dough: use a rolling pin to flatten it to the size of a dinner plate on a clean kitchen towel sprinkled with flour, brush on some fat (oil or melted butter). Stretch the dough first in the air over the back of your hands (like pizza) then lay it back on the kitchen towel and use your flat side of your hand to gently stretch it to all sides keeping in mind the final shape to fit your baking dish (stretch it square-ish). At the end flatten the edge of the dough with your fingertips, you don’t want a thick edge on the dough.

Fill the dough immediately: brush on some fat. If you have a juicy filling, sprinkle first with some bread crumbs or chopped nuts, spread the filling evenly leaving out the edges. Fold over the edges, brush some fat on the folded edges. Carefully picking up your kitchen towel at the ends roll the dough loosely, then slide it carefully onto your buttered baking sheet with the dough seam on the bottom. Brush on some fat on top.

Bake in preheated oven for 30-45 minutes depending on thickness of the dough at 390-420°F on medium or lower rack.

STEP TWO:

Ingredients:

Basic Strudeldough recipe. ******SEE ABOVE FOR THIS RECIPE****

Glaze:

40 g / 1.4 oz melted butter

80 g / 2.8 oz bread crumbs roasted in 50 g / 1.7 oz butter

Filling:

1.5 - 2 kg / 3.3 - 4.4 lbs granny smith apples (or any tart apples)

100 g / 3.5 oz nuts or almonds

100 g / 3.5 oz sugar

100 g / 3.5 oz sultanas (golden raisins)

1 - 2 teaspoons of cinnamon or 1 - 2 teaspoons lemon zest of an untreated lemon

2 - 3 tablespoons Rum

For Baking:

30 g / 1 oz butter

2 - 3 tablespoons sweet cream

2 teaspoons sugar

Preparation

Prepare the Strudeldough according to the basic recipe. Let dough rest in whole because this recipe is for 1 Strudel. 

Prepare the filling: 
peel the apples, slice thinly with knife or slice using a mandolin/box grater. Chop nuts or almonds. Wash and blench the sultanas, drain. Place apples, nuts, sultanas in a bowl add sugar, spices and Rum. Mix and let stand covered until Rum is absorbed into the mixture. 

In the meanwhile roll out and stretch the Strudeldough on a floured kitchen towel. Roast bread crumbs lightly in butter. Brush the Strudeldough with the melted butter and sprinkle with the roasted bread crumbs, spread the filling and roll as described in the basic recipe. Let Strudel roll off the kitchen towel onto a buttered oven safe baking dish so that the edge of the Strudel is on the bottom. Brush on some melted butter and bake for 30-45 minutes, depending on thickness of the dough at 390-420°F (preheated). Brush on some melted butter several times during the baking time and brush with sweetened whipping cream in the last 10 minutes. Remove from oven and let rest so that the juices stop flowing when cut. Cut into 1.5 inch slices and dust with powdered sugar. Serve warm or cold.

Tip: Serve with a scoop of good Vanilla Ice cream on the side or Vanilla sauce

Foto Credit: Fotolia

http://www.bavariankitchen.com/desserts/apfelstrudel.aspx

http://www.bavariankitchen.com/desserts/basic_strudeldough.aspx

Schwarzwälder Kirschtorte - Black Forest Cherry Cake

The best Black Forest Cherry Cake can be found in the Black Forest region in Germany. There are many recipe variations of the Black Forest Cherry cake, this recipe is authentic made with Kirschwasser (a colourless cherry brandy). Make the Black Forest Cherry cake on special occasions or Birthdays, it's elegant and delicious, it's light and not very sweet it's not as complicated to make as it looks.

START  WITH BISKUIT TORTE RECIPE:

German Biskuit Torte Recipe

This basic torte recipe can be used to make the German Schwarzwälder Kirschtorte (Black Forest Cherry Cake). The cake texture is light and the dough has absolutely no butter in it, therefore this basic recipe is ideal for individuals on a diet. Biskuit dough made from 8 eggs will make a large torte and from 6 eggs a medium sized torte. If you plan to fill it with whipped cream (Sahnetorte) making it from 3 eggs should be enough.

Ingredients:

8(6) eggs, separated

200 (150)g / 7(5.2) oz fine sugar

zest of 1/2 untreated lemon

200 (150)g / 7(5.2) oz flour, sieved, up to 1/2 can be substituted with starch

1/2 teaspoon baking powder

3 tablespoons of cacao powder (optional for chocolate cakes) 

butter and flour for the cake form or lined with parchment paper

flavor suggestions: fruit juice, lemon juice, Arrack, Rum, Maraschino, Kirschwasser or Mokka

Preparation

Separate the eggs. Whip the egg whites with a hand mixer. Add a few drops of lemon juice to the egg whites, then add the fine sugar one spoon at a time and continue whipping until egg whites get stiff and are shiny.

In a separate bowl add the baking powder and starch to the flour and mix with a spoon. (If making a chocolate cake add the cacao powder to the flour short 3 tablespoons of flour). Whisk the egg yolks in another small dish, add your flavoring, fold in the sieved flour and the egg yolks carefully into the egg whites until all is combined.

Dough should be light in texture. Fill a buttered and floured cake form with the dough and bake in a preheated oven at 340°-380°F for approx. 40 - 60 minutes. Check cake with a toothpick if done. Let cake cool completely before cutting or filling it.

STEP TWO

German Torte Cream Recipe

Ingredients:

1/2 l / 2 cups Whipping Cream, cold

2 lighlty heaped teaspoons of unflavored gelatin powder (or 1 packet of Knox® unflavored gelatin powder) 

water for dissolving of the gelatin

50-75 g /1.7 - 2.6 oz powdered sugar, sieved

flavor suggestions:
1/2 teaspoon vanilla extract or Kirschwasser or coffee extract or Arrack or Rum or Maraschino or 1-2 tablespoons cacao powder

Preparation

If using liquid flavorings increase the ground gelatin by 1 flat teaspoon. Let the gelatin soak in 3 tablespoons of cold water for 10 minutes then add 1 cup hot water (short 3 tablespoons) or prepare gelatin according to package instructions. Let gelatin cool (room temperature) before adding to the whipped cream.

Whip the cold whipping cream until almost stiff , add the cooled gelatin, whip until completely stiff.

Fill 1/3 of the cream into a piping bag for cake garnish. Fold the sieved powdered sugar and cacao powder (optional) or other liquid flavorings into the remaining cream.

Note: CoolWhip can be used in lieu of whipping cream, it stays firm on the cake. In Germany we often use Dr. Oetker Sahnesteif ( Whip Cream Stabilizer ) you can buy it on Amazon. If Sahnesteif is not available unflavored gelatin is added during whipping of the cream, sometimes it is also added to cheesecakes.

STEP THREE

Schwarzwälder Kirschtorte - Black Forest Cherry Cake

Ingredients:

Basic Biskuit Torte recipe. ***SEE ABOVE RECIPE***

Kirschwasser, juice from cherries (jar)

3/4 L whipping cream

750 g / 3 cups tart cherries (from jar)

good dark chocolate for garnish

fresh, sour or maraschino cherries for garnish 

Basic cream for filling recipe ****SEE BELOW**** under prep directions.

Preparation

Prepare the Biskuit Torte according to the basic recipe adding the cacao powder to the dough. Let cake cool completely. Drain the tart cherries, catching the juice. Prepare the cream for filling according to the basic recipe with the added Kirschwasser.

Cut the cake two times with a string or large knife, set each segment carefully aside, drizzle a few drops of the Kirschwasser and the reserved cherry juice on each segment. Spread the cream on the lower cake segment and layer the well drained cherries on top of the cream. Cover the cherries with another layer of the cream. Cover with the middle cake segment pushing it down lightly. Repeat the process with the second cake segment as previously. Cover with top cake segment push down lightly and spread the cream on top and the sides. Fill a piping bag with the cream and decorate the top layer, garnish with cherries and shaved dark chocolate. Garnish sides with shaved dark chocolate as well, refrigerate.

Foto Credit: Fotolia 

http://www.bavariankitchen.com/desserts/basic_biskuittorte.aspx

Donauwellen / Danube Waves Cake

This traditional Donauwellen recipe, translated Danube waves cake, is layered alternating with vanilla and chocolate cake dough, sour cherries and vanilla cream. After the cake is baked and cooled off a chocolate glaze is applied to the top of the cake and waves are made using a fork. When the cake is cut in squares it looks a little like the waves of the Danube river from the side. The 'Donauwellen' cake looks very elegant and tastes great with the different flavor layers.

Donauwellen / Danube Waves Cake

Ingredients:

500 g / 17.5 oz butter at room temperature (optional: margarine)

360 g / 12.5 oz sugar 

2 pinches salt

7 eggs (room temperature)

300 g / 10.5 oz flour

1 flat teaspoon baking powder

3 tablespoons cacao powder

1 L / 1 quart milk

2 jars of sour cherries (720 ml / 3 cups each)

2 packages Dr. Oetker® Vanilla pudding powder (substitute with 2 JELL-O® Vanilla pudding 3 oz box, make with 2 cups milk for each pudding, 4 cups milk total)

75 g / 2.5 oz powdered sugar

300 g / 10.5 oz dark chocolate (semi-sweet)

40 g / 1.5 oz coconut fat

150 g / 5.2 oz whipping cream

20 cherries for garnish

Preparation

Combine 300 g / 10.5 oz butter, 300 g / 10.5 oz sugar, pinch of salt and eggs, mix until creamy. Mix the flour with the baking powder and fold to the batter. Mix everything together then divide the mixture in half. Mix 2 tablespoons cocoa powder with 2 tablespoons milk and add to the one half of the dough mixture, combine by mixing until all is blended well. Drain the sour cherries in a sieve. Line a deep baking sheet with parchment paper. First spread the light colored dough mixture and then layer on top with the cocoa dough. Make a wave pattern with a fork (to mix it up lightly). Distribute the well drained cherries all over and push them lightly into the dough. Bake in a preheated oven for ca. 40 minutes (180 °C/356° F, Convection 160 °C/320° F). Check with a toothpick if cake is done. (When toothpick comes out clean the cake is done)

Mix the pudding powder with a little of the cold milk. Bring the remaining milk with the sugar and a pinch of salt to a boil, add the pudding powder, bring to a boil again, stirring continuously until thickened. Pour the pudding into a bowl and cover tightly with Ceran wrap, let cool at room temperature. Mix the powdered sugar with the remaining butter. Fold the cooled pudding one spoon at a time into the butter mixture. Spread the cream evenly on the cake. Refrigerate.

Chop the chocolate and let melt in a double boiler. Heat the coconut fat and add to the melted chocolate mixing it until it looks glossy. Spread over the cake and make wave pattern with a fork. Let chocolate harden. Sieve the cocoa powder with powdered sugar over the cake. Cut the cake in squares. Whip the cream and decorate one tab on each square, top with a cherry.

Photo Credit: Fotolia

http://www.bavariankitchen.com/desserts/donauwellen.aspx

Dampfnudeln, Buchteln - German Steamed Dumplings Recipe

The traditional southern German steam dumplings are made out of a dough with yeast and are light in texture. They can be paired with Sauerbraten , Jägerschnitzelor Rouladen (beef roll-ups). You can also make these steamed dumplings stuffed with plums or apricots, glaze them with melted butter and sprinkle brown sugar on top for a sweet bavarian dessert. Alternatively you can top them with a warm vanilla sauce.

Servings: 12-15 dumplings 

Bavarian Dampfnudeln, Buchteln - German Steamed Dumplings Recipe

Ingredients:

Medium yeast textured dough basic recipe prepared with 1/4 L / 1 cup milk*****RECIPE HERE ON THIS BLOG****

Other ingredients:

50-60 g / 1.7 – 2.1 oz butter

1/4 L / 1 cup milk or water

20 g / 0.7 oz sugar

Pinch salt

Additional Ingredients for filled dumplings:

1 kg / 2 lbs plums or apricots

cubed sugar

butter

150 g / 5.2 oz bread crumbs

brown or regular sugar

Create a medium textured yeast dough according to the basic recipe, which is soft and light. Let it rise a bit then form 12-15 balls (size of a mandarin) and place on a lightly floured cookie sheet or large cutting board, cover dumplings with a clean kitchen towel and let them rise again until double in size. Prepare a large pot with a flat bottom and a tight fitting lid. A large (6-7 qt) enameled cast-iron Dutch oven or a cast-iron pot with a heavy lid work best. Melt the butter, add milk (or water), sugar and salt, stir, place the risen dumplings carefully (without disturbing their light texture) into the lukewarm milk (about 5 at a time, spaced equally apart, because dumplings will grow in size), let dumplings rise more, place the tight lid on top and bring to a boil on medium heat. 

Preparation

First cook on medium heat then reduce heat to low and cook for about 30 minutes until all the milk is absorbed and the crust of the dumplings begins to make a “singing” or “cracking” sound. Then the heat has to be turned to the lowest possible setting for gas or turned off completely. If you have an electric stove just turn it off and leave on the warm burner. Total cooking time is 30-35 minutes during which you must not open the lid ! The Dampfnudeln have to be light and fluffy, have absorbed all the liquid and have a nice crust. Let the Dampfnudeln remain in the closed pot for several more minutes. Carefully remove the lid so that the condensed water does not drip on the Dampfnudeln. Remove them carefully with a wooden spoon and place with crust on top (upside down) on a warmed plate.

Serve with Vanilla sauce, foamed wine sauce or fruit sauce or as a savory side dish with Sauerbraten, , Jägerschnitzel or Rouladen (beef roll-ups). ***ALL RECIPES ON THIS BLOG****

Recipe II

Prepare dough in the same way as above. Roll dough into a long thick 2x2 in. 'snail' instead of rolling dough into balls. Cut thin 1/2 in. slices, put half plum or half apricot between two slices and one cube of sugar then roll into a ball. Let dumplings first rise then steam as described above. Melt butter in a skillet, roast the breadcrumbs until golden, remove the dumplings from the pot and place on a plate upside down, pour some melted butter over the top of the dumplings and sprinkle with brown sugar and cinnamon (optional).

http://www.bavariankitchen.com/sides/dampfnudeln.aspx