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June 10, 2010

I am your host, Stephen Block

Guten Tag!

I hope you are enjoying summer, if you are in the US and if you are in winter in the southern hemisphere I hope that your keeping warm.

There is a great German culture all over like in South Africa and in Australia that I communicate with and they love their German heritage! I would have never known that with out this blessed internet.

In the states we often BBQ on July 4 th . Bratwurst is a popular thing to grill. Grill …BBQ what is the difference? Well if you are in the Southern part of the states BBQ means food slowly cooked over wood at a very low temperature for many hours, and grilling is cooking like a burger or bratwurst over a gas flame or charcoal, which the rest of the country also calls BBQing.

There is a lot of good history with Bratwurst so I thought I would give you a bit of background on it, as well as a few grilling/BBQ tips too.

Anette Holmes answered a recipe request for palatschinken. which you would think there would be ham (Schinken), but this is an interesting crepe or pfankuchen recipe that is further made beautiful and tasty by glazing with a very light custard that sets as you bake them in the oven.

Thank you so much for answering all the recipe requests. You can help someone bring back the memories that the recipe got lost or was in our loved ones head and now is gone.

Go ahead if you want and turn on some music from Lustige Musikanten

Will the hamburger still be around 2000 years from now?

Probably few things identify your German heritage more than making sausage. It was a means of survival of our German ancestors during the winter months, as well as not wasting precious meat scraps,

Read more of Bratwurst History here

Our Family
Cookbook

Recipes
from a
German Grandma

Browse Through Our Book Here

Comes with 28 Bonus Step by Step Recipes with color pictures.

See the Whole List Here of Recipes Here

16.97

Sauerbraten

Bratwurst

Pan fried Chicken Schnitzel

Apfel Strudel

Old Fashioned Home Made Noodles

German Potato Salad

Springerle

Spätzle

Gefulte Nudeln

See the Whole List!

This is a lovely dressed up crepe or as they would call it
some places in Germany Pfankuchen.

Anette Holmes sent this to me when she was responding to Joan McGrath's request.
You can top the crepes with different jams and jellys. Anette says she
likes them just plain filled and topped with powdered sugar.

Winning first place in Central Oregon High School baking contest.

The secret .....?

This is a nice addition to any BBQ that is a different twist on a cole slaw
This uses a red cabbage and fruit and then a nice creamy pineapple juice infused dressing.

Thanks Lavanda for the recipe. Go here to make Rohkostsalat

I make what is referred to sometimes fresh pickles
all year around not only for the fresh flavor but also the probiotics in them are so good for keeping a happy digestive tract so I can eat bratwurst!

These are pretty much the same as you would do a marinated vegetable except you don't use vinegar.you just let it sit out on your counter and it makes its OWN natural vinegar with excellent enzymes and probiotics. However in the summer it is tricky because you can't let it get over 80 degrees F. Here is my trick. Below you will see that I have frozen some of the marinade in a glass dish. I put that in the pickle crock on my counter and then drop it in and it will keep the temperature under 80 degrees.

Go here to make Pickled Cauliflower Salat

I order from the German Deli more frequently than ever.
I try to get in bulk to make the shipping dollars count.
Also there are sales all the time I like to take advantage of.
They are nice folks. If you don't believe me call them.
and tell them Stephen Block sent you from the German Goodies Newsletter.

Our Retail Store has moved!
Our new and improved retail store is now open in Colleyville! 
The address: 5100 State Hwy 121 Colleyville, TX 76034
(817) 354-8101
Hours of operation:
Mon - Sat:  9am - 9pm
Sundays:   10am - 6pm

In USA

Mario Batali 13-Inch Flat End Spoon, Solid Beechwood

I really appreciate all of you that donate recipes, and help answer
folks requests. Most of the newsletter is based on what folks request and
what you donate. I love to research the recipe and then put it on here
for all to enjoy.

When you email the recipe to those that request please send the recipe to
me also at
stephen@kitchenproject.com

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A friend of mine recalls something called 'Schmuda" which his grandmother from Germany used to make. It was a dough dropped into hot oil. He said it was called maaschmuda, or
maelschmuda.. or something like that. I can not find anything with that name. Have you heard of this or do you have any idea what he remembers? He admits he may have it pronounced wrong in his memory ..

Thank you, Vonnie

livinginprovo@gmail.com

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Hi Stephen, I was hoping you could help me locate a recipe.    I am looking for a recipe for a Grie ß Kuchen.  My grandmother made this cake using farina.   I remember her folding in stiff egg whites.  I also remember it having grated lemon peel but that is all I can remember.  Please help me in locating this recipe. 

Thank you,

Jeanette Kindler

jeanette.kindler@asmnet.com

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Thank you
Carol

schatzy999@yahoo.com

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Alles Gute!

Stephen Block