Patty wrote me about this wonderful popular German soup that you don't find mainstream at all in the states. I like the technique of this soup, because when you add potatoes to any cream soup., be it cream of broccoli, zuchini, or butternut squash it gives a wonderful background body to the soup, that something like a zuchini just can't give all by itself. My Alpine hat is off to most likely the Hausfrau that figured that one out.
A German mothers wisdom, made this soup a memory for Patty Ragone....
Patty says... "Maybe because, as young finiky kids, we wouldn't eat
the soup unless we had a special sweet to go with it. That's what her mom
did so that is what she did too."
The sweet her mom made were Fastnacht Küchle (KEEK -a-la )
A simple donut topped with powdered sugar that is customarily served on
Fastnacht or Fat Tuesday.
Here is a recipe for these. Fastnachts
Unfortunately, the original recipe for Fastnachts was never found as my grandma passed when
I was young. My mom, however, improvised and used the refrigerated Pillsbury
roll dough instead. It was easier for her with 7 of us kids anyway with all
the craziness in our house!
In case you missed the links to the recipes here they are
Alice sent me a neat 90 year old recipe from her neice's Mother in Law for Spitzbuben! The word Spitzbuben is a slang word in German for a rascal boy or a rogue.
This is a cookie that Einzi and Barb Rokitka has been talking about. Making the 2 layer cookies with a filling.
but as you can guess it is actually simple.
You just need to make 2 round cookies, cut a small shaped piece out of one of the cookies like you see here, a star or circle or heart.
Bake as you would any cookie.
Then and apply the filling on the bottom cookie and then place the cookie with the cut out on top. Then a sprinkle of powdered sugar and you have a beautiful piece of art that is... schmecht gute!
Turn the oven to preheat about 425° and then turn lower once the goose is in for about 30 minutes. And this is how I cook my goose:
I salt and pepper the goose inside and out , let it rest while I do the rest of the preparation. Then I put a pot of water on to boil, in the meantime I cut my carrot, onion,celery and apple into fairly big chunks. Find myself some sage or rosemary sprigs, depends on what you prefer.I take the goose and lay it into the pan, put some of the veggie chunks inside( make sure that ALL the apple is inside the goose)put the rest of the veggies around the goose. Then I slowly pour the boiling water over the goose until it looks opaque.
By the end I usually have about an inch or two of water in the pan. It also helps preventing your fire department to knock on the door, because of the smoke from the fat drippings. However I must say that I like my meat from the goose almost falling of the bone. It is all dark meat and has almost no fat, however the skin is where it all is. Crunchy,crispy and full of flavor. If someone enjoys a little fat in their food a goose it a must! Side dishes I recommend Red ( Blaukraut= blue cabbage) Cabbage and silken Potato Dumplings and of course all covered in gravy. A Buttercup or Endive salad on the side and I am in heaven.
Recipe Requests
Greetings; it's nice to get to meet you. I was born in Frankfurt, but have no memories, as I was but 2 years old in 1924 when parents emigrated to Milwaukee. I've gone back a number of times. Beautiful, but hard to dismiss the horrors that befell that land. Maybe you can help with a couple recipes--Kartaeusser Klose [sp?] and Rodon Kuchen. I hope I'm close! Grew up on them, but can't find recipes. Best wishes, Helmut
Die Pitztaler Nachtigallen -
The Pitztaler Nightengales
Gaby und Karin
Schneewalzer / Snow Waltz Lyrics for the Refrain
Den Schnee-, Schnee-, Schnee-, Schneewalzer tanzen wir:
du mit mir, ich mit dir!
Beim Schnee-, Schnee-, Schnee-, Schneewalzer Arm in Arm
wird dir und wird mir auch im Winter so wohlig warm!
The snow, snow, snow, snow waltz we dance:
you go with me, I am with you!
When snow, snow, snow, snow waltz arm in arm
is you and me, even in winter so warm!
