FoodGirlOnline.com » German

Rosti

foodgirl — Mon, 22 Jun 2009 05:37:24 +0000

6-8 potatoes
1 lg. onion
1 tsp. salt
3 tbsp. butter
1 1/4 c. grated Cheddar
Peel potatoes and onion. Finely chop onion, finely shred potatoes. Combine potatoes, onion and salt.
Heat 2 skillets. Divide butter between them. Heat butter until slightly brown. Add 1/2 of potato mixture to each skillet and cook for 8 minutes, stirring once or twice.
Add grated cheese and firmly press mixture. Cook covered for 5 minutes until bottom is crispy. Turn cakes over and cook for 5 minutes more. Serve immediately.

Credit goes to:http://www.cooks.com/rec/doc/0,1750,156167-250200,00.html

Sauerbraten

foodgirl — Mon, 22 Jun 2009 05:36:31 +0000

MARINADE INGREDIENTS:
1 cup dry red wine
1 cup red wine vinegar
2 cups cold water
1 medium onion, thinly sliced
1 Tablespoon black peppercorns, coarsely crushed
1 Tablespoon juniper berries, coarsely crushed
2 bay leaves
1 teaspoon salt
2-3 Tablespoons Sauerbraten Spice
4 pounds boneless beef roast, preferably bottom round
ROASTING/ SAUCE INGREDIENTS:
3 Tablespoons butter
2 1/2 cups onions, diced
2 1/2 cups carrots, diced
1 1/4 cups celery, diced
2 Tablespoons flour
1/2 cup water
3/4 cup gingersnap cookies, crumbled
Serves:
6-8 servings
Preparation Instructions
Combine all marinade ingredients, except the roast itself, in 2-3 quart saucepan. Bring to boil over high heat. Remove from heat and allow to cool to room temperature.
Place the beef in a deep, non-reactive (glass or ceramic) bowl or pot just large enough to hold it. Pour marinade over beef. The marinade should be at least halfway up the sides of the roast. If necessary add more wine. Cover tightly with foil or plastic wrap and refrigerate for 2-3 days, turning the meat in the marinade at least twice each day.
Remove meat from marinade and pat completely dry with paper towels. Strain the marinade through a fine sieve and reserve the liquid. Discard spices and onions.
In heavy, 5-quart dutch oven, heat the butter until bubbling stops. Add the meat and brown on all sides, turning frequently, so that it browns evenly without burning. Transfer to platter and set aside.
For roasting, add the onions, carrots, and celery to the same pan you cooked the meat in. Cook over moderate heat until soft and light brown (5-8 minutes). Sprinkle 2 Tablespoons of flour over the vegetables and cook, stirring constantly, 2-3 minutes longer or until the flour begins to color. Pour in 2 cups of the reserved marinade and 1/2 cup of water and bring to boil over high heat. Return the meat to the pot, cover tightly, and simmer over low heat for 2 hours, or until the meat shows no resistance when pierced with the tip of a sharp knife. Alternatively, bake in 350 degree oven for 2 hours.
Transfer the roast to a heated platter and cover with foil to keep warm while sauce is made.
Pour the liquid left in the pot into a large measuring cup and skim fat from surface. You will need at least 2 1/2 cups for the sauce. If additional liquid is needed, add some of the reserved marinade.
Combine the liquid and the gingersnap crumbs in a saucepan and cook over moderate heat, stirring frequently for approx. 10 minutes, allowing the cookie crumbs to dissolve completely and thicken the sauce to the desired consistency. Depending upon the amount of liquid, you may need to add additional cookie crumbs.
Strain the sauce through a fine sieve, pressing down hard with wooden spoon to force as much of the vegetables and crumbs through as possible. Return the sauce to the pan, adjust seasoning and allow to simmer over low heat until ready to serve.
Slice the roast, pour some sauce over slices on platter and pass remaining sauce separately.
Credit goes to: http://www.thespicehouse.com/recipes/sauerbraten-recipe

Schwarzwalder

foodgirl — Mon, 22 Jun 2009 05:35:10 +0000

Serves 8

Cake:
6 ea Eggs; Large 1 c Sugar 1 ts Vanilla Extract 4 oz Unsweetened BakingChocolate* 1 c Flour; Sifted
Syrup:
1/4 c Sugar 1/3 c ;Water 2 tb Kirsch
Filling:
1 1/2 c Confectioners’ Sugar 1/3 c Butter; Unsalted 1 ea Egg Yolk; Large 2 tb Kirsch Liquer Topping:
2 c Sour Cherries; Canned, Drain 2 tb Confectioners’ Sugar 1 c Cream; Heavy, Whipped 8 oz Semisweet Chocolate Bar (1)
* There should be 4 squaresof chocolate and it should be melted.
CAKE: Beat eggs, sugar, and vanilla together until thick and fluffy, about 10 minutes. Alternately fold chocolate and flour into the egg mixture, ending with flour. Pour the batter into 3 8-inch cake pans that have been well greased and floured. Bake in a preheated 350 degree F. oven for 10 to 15 minutes or until a cake tester inserted in the center comes out clean. Cool cakes in pans for 5 minutes; turn out on racks to cool completely.
SYRUP: Make syrup by mixing together sugar and water and boiling for 5 minutes. When syrup has cooled, stir in kirsch. Prick the cake layers and pour syrup over all 3 layers. FILLING: To make the butter-cream filling, beat together sugar and butter until well blended. Add egg yolk; beat until light and fluffy, about 3 to 5 minutes. Fold in Kirsch. CAKE ASSEMBLY: To assemble cake, place 1 layer on a cake plate. Spread with butter cream filling. Using 3/4 cup of the cherries, which have been patted dry, drop cherries evenly over cream. Place second layer on cake. Repeat. Place third layer on top. Fold 2 T confectioners’ sugar into the whipped cream. Cover the sides and top of the cake with whipped cream. Decorate top of cake with remaining 1/2 cup cherries. To make chocolate curls from chocolate bar, shave (at room temperature) with a vegetable peeler. Refrigerate curls until ready to use. Press chocolate curls on sides of cake and sprinkle a few on the top. Chill until serving time.Credit goes to.

http://www.recipesource.com/ethnic/europe/german/schwarzwalder-kirschtorte1.html