German Goodies Recipe Newsletter

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Stephen Block
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Latest German Goodies Newsletters ......

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Jan 30, 2012

Pork Chops
with Apple Pumpernickel Dressing

Creamed Savoy Cabbage
Wirsing

Potato Dumplings
Kartoffel Knödel

Frankfurter Kranz Torte

Ohh the Joy of stuffing a lowly cutlet and bringing it to elegance.
The aroma of apples and onions filling the room with the pumpernickel and Westphalian ham, the surprise package inside the pork chop, are a symbol of what I like about winter!

a different kind of cabbage I saw on a menu in a German restaurant is perfect creamed with a light cheese sauce, Knödel and Frankfurter Kranz Torte that my friend Ann Moot just got done making for her mom's birthday!

Go here for this newsletter for Jan 30, 2012

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Jan 27 2012

Westphalian Pumpernickel
and Chicken Roulade Westphalian

Go here for the Jan 27 2012 newsletter

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Jan 23, 2012

Pumpernickel

I approach the subject of baking German style bread with much trepidation,
as if I can hear my German Grandma with her Hoch Deutch accent telling me
I don't know what I am talking about.

I use to dread her rebuke and now I miss it ..well.kind of

I wish I had a nickel for every time I heard that the bread over in the New World
isn't like what they make in Germany, and how can I make bread that will taste like
what I can get in Germany.

In this newsletter some basic information about the History of Pumpernickel and
How to make Bavarian Pumpernickel bread. Also some music by inga and Marie.

Jan 17, 2012 Newsletter

Eatons German Potato Salad
blended with iceberg lettuce,
Recipe adapted from Nancy Eaton's Grandma from the Pennsylvania Dutch country.

This twist gives this popular German salad a nice crunch.

Kassler Ripchen
with sauerkraut
also with Himmel and Erde

This is a classic German dish using smoked pork chops braised with sauerkraut and potatoes mashed with apples.

Fondue Tips

My sister and family love to do Fondue. Fondue is one of
the national dishes of Germany's nearby Switzerland.
It was a fun family meal that was interactive.

Go Here for this the Jan 17 2012 Newsletter

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Jan 10, 2012

Schmorbraten
Braised Pot Roast
in Beer

Tomato Dumplings
Dumpling batter simmered on top of rich stewed tomatoes

German Buffalo Style Wings
Chicken Wings in Sauerbraten Sauce

Go here for the recent newsletter

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Dec 31, 2011

Frohe Silvester (German New Years Eve) !

Some More New Years Eve German
Cooking Traditions

Go here for the newsletter and recipes

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Dec 30, 2011

Eating Herring Salad (Herringsalat) at the Stroke of Midnight

I am dedicating this one to Herring salad because if you want
to make it you should get your herring or a substitute
and give it time to marinate. Also I thought you would love to know
about how important Herring was to our ancestors to survive.

Go here for the newsletter

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Dec 23 , 2011

A few more quick and easy
to make German Christmas cookies.

and How to roast a goose
(Gänsebraten)for a German holiday dinner

Go Here for Dec 23 Newsletter

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Dec 18, 2011

Some Advent Christmas Cookies

Pfeffernusse and Zimsterne

Dec 14, 2011

Stollen
German Christmas Bread
from the 15th century

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Dec 7, 2011

Germany's Holiday Glowing Wine
Glühwine

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Nov 27, 2011

The History and Some Recipes for Lebkuchen

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Nov 19, 2011

Apple Strudel or Apfelstrudels
some different recipes and a similar shaped dessert
apfel-Maultaschen that is baked in sweetened milk with vanilla.

Nov. 10 2011

Flammenkuche, the German Autumn Tradition

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Oct 27, 2011

Just Some Recipes For you

Baked Ham in Rye Bread Dough
(Schinken)

Macaroni and Cheese
(KäseSpätzle)

Pumpkin Soup
(Kürbissuppe)

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Oct 20, 2011

Brats and Weiss
the "Wurst" Difference

Charles Weishar contacted me and said that in the September 28 newsletter I was comparing different styles of Bratwurst in different regions of Southern Germany, and said that in Munich the bratwurst is steamed so as not to break the skin. I was showing Weisswurst and not Bratwurst and that they are not even similar. Since Weisswurst is such a tradition Munich it is worth going into. Especially since they ARE so different .

Read More Here

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The first Oktoberfest. If you look close in the center it is a
horse race that was the main event.
They stopped the races in 1960.

Let's look at some Bratwurst Recipes

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Other Past Newsletters

May 1 2011
May 2011
June 3 2011

June 17 2011
June 28 2011
Aug 1 2011
Sept. 28 2011

Turn on some Oktoberfest Music First!

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Get in a Pickle Book

Over 50 great pickle recipes for all
kinds of vegetables, fruit and even eggs.

View List of Recipes Here

My new book to celebrate pickling season.
Get it now for 16.95

Order "Get in a Pickle" Book Here

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Submitted Recipes from our Readers!

Malteser Landchen
Pork chops simmered in a light sauce
of cream, flavored with Schnapps

printer friendly

Ingredients:
1 small Pork Loin cut in 1/2 inch chops (about 5 chops)
2 small onions
1 t salt
1 t paprika powder
1/2 t pepper
4 T flour
1 Red and 1 Yellow pepper (cut into strips)
1 can of small peas
2 Creme Fraiche (add the 2 t sugar to creme fraiche) You could substitute sour cream or strained yogurt.
2 t sugar
5 T Malteser Schnapps (This is a Caraway Schnapps) you can substitute another flavor also.
4 T Oil (I used Olive, but you can use what you like)

Directions:
Season chops with salt, pepper, paprika and sprinkle the flour on them. Brown them in 4T Olive Oil on both sides along with the onions, about 3 minutes on each side.
Pour 5T Malteser Schnapps over the Loin chops in your pan and ignite. Wait until the flames are out, then add peppers, peas and Creme Fraiche to the pan and cook on low about 5-10 minutes or until the peppers are done.

You can serve it with Noodles or Spaetzle.

Donated by Ute Marks

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Mettwurst Recipe

printer friendly

Ingredients:
•3 lbs pork shoulder, 1 lb veal, and 1 lb lean beef chuck
•2 tablespoons kosher salt
•1 tablespoon ground white pepper
•1 teaspoon ground coriander
•1 teaspoon ground celery seed
•1 teaspoon allspice
•1/2 teaspoon ground dried marjoram
•1/2 teaspoon ground caraway seed
•1 teaspoon whole mustard seed
•1 level teaspoon Instacure or Prague powder #1.

Directions:

1.Trim the pork,veal and beef. Cut it into 1 inch cubes and refrigerate for 1/2 hour to chill.

2.Grind the meat through the medium or fine plate on your meat grinder.

3.Measure and combine the cure and spices, and mix them thoroughly with the ground meat for at least 2 minutes. Use your hands for mixing to assure even distribution.

4.Once the sausage is fully mixed, grind it all one more time through the fine plate on your meat grinder, stuff the finely ground sausage into casings (large pork casings or small beef rounds work best), and prepare it for the meat smoker.

5.Smoke the sausage with a heavy smudge at 100-120 degrees F for at least 6 hours, then increase the smoker temperature to 160 degrees and continue cooking until the internal temperature is 152 degrees F.

Shower and then bloom the sausage for several hours and then remove it to the cooler or refrigerator overnight before packaging.

Donated by Anette Holmes

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German Almond Coffee Cake
printer friendly

Ingredients:
1 roll almond paste, chilled
1/4 cup brown sugar
1 tsp. cinnamon
1/2 cup sliced almonds
1/8 cup sliced almonds
1 cup sugar
1/2 cup butter
2 ea. eggs
1 tsp. almond extract
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup sour cream
1/8 cup powdered sugar for garnish

Preparation
Preheat oven to 350°. Grease and flour a bundt pan. In a small bowl, grate
almond paste. Add brown sugar, cinnamon and first amount of sliced almonds.
Mix together and set aside. Sprinkle second amount of sliced almonds into
bundt pan and set aside. In a medium-sized bowl using an electric mixer,
beat sugar and butter until light and fluffy. Add eggs one at a time,
beating well after each addition. Add almond extract and beat well. In a
separate bowl, sift flour, baking powder, baking soda and salt. Add flour
mixture and sour cream to egg mixture, beating well until fully
incorporated. Spoon 1/3 of batter into prepared pan. Top with 1/2 of
filling. Repeat, covering second layer of filling with last 1/3 of batter.
Bake 35 minutes or until toothpick inserted in middle comes out clean. Cool
in pan for 10 minutes. Unmold carefully. Garnish with powdered sugar.

Donated by Barb Rokitka

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