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Deutsche Bratwurst mit Sauerkraut

Deutsche Bratwurst mit Sauerkraut
This is a classic combination and easy to do.
Ingredients:
6 slices bacon
1 small onion, chopped
1 clove garlic, minced
2 lbs. sauerkraut, rinsed and well drained
2 medium potatoes, peeled and sliced
1 cup water
1/2 cup dry white wine or apple juice
1 Tbs. brown sugar
1 tsp. chicken stock powder
1 tsp. caraway seed
1 bay leaf
1 lb. Bratwurst
1 large apple, cored and sliced
Directions:
Cook bacon in a heavy nonstick skillet over medium high heat 4-5 minutes until crisp. Crumble and set aside. Discard all but 2 Tbs. drippings from skillet. Reduce heat to medium. Cook onion and garlic in reserved drippings 4-5 minutes, stirring occasionally, or until tender. Stir in sauerkraut and next 7 ingredients. Increase heat to high. Add up to 1/2 cup more water, if necessary, to cover potatoes. Bring to a boil. Make 2 shallow cuts across sausage. Add to sauerkraut. Reduce heat to low, cover, simmer 10-15 minutes, stirring occasionally. Add sliced apple. Cover and cook 5-10 minutes more. Remove bay leaf. Serve with a glass of dry, white wine (Frankenwein, Bocksbeutel, Riesling).

Beer Bread

Beer Bread
This recipe helps you get rid of stale beer without throwing it. It tastes good, too.
Ingredients:
3 cups plus 2 teaspoons self-rising flour, divided
3 tablespoons sugar
3 tablespoons reduced-calorie stick margarine, melted
1 (12-ounce) can light beer
Vegetable cooking spray
Directions:
Coat a 9 x 5-inch loaf pan with cooking spray, and lightly dust with 2 teaspoons flour; set aside. Combine the remaining 3 cups flour and sugar in a bowl; stir well, and make a well in the center of the mixture. Add the melted margarine and beer, and stir just until moistened. Pour the batter into prepared pan. Bake at 350 degrees for 40 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 5 minutes on a wire rack; remove from pan, and let cool completely on wire rack. Cut bread into 8 slices; cut each slice in half.
Yield: 16 Servings.
Calories: 107 (11% from fat); PROTEIN 2.4g; FAT 1.3g (sat 0.2g, mono 0.4g, poly 0.5g); CARB 20.9g; FIBER 0g; CHOL 0mg; IRON1.1mg; SODIUM 332mg; CALC 83mg

Fruit Bowle

For a great fruit bowle, you need:
2 bottles of dry white wine, chilled (buy a German Landwein, Mosel-Saar-Ruwer or a Bocksbeutel from Franken)
1-2 bottles of fake champagne, chilled (such as Kellergeister, Henkel Trocken)
½ - 1 bottle of club soda
1 lemon, sliced, without peel (lemon juice is fine, too)
4 kiwi fruit, sliced (alternatively you can use sliced peaches, apricots, or strawberries)
a big “bowle” jar (alternatively you can use a big pot or bucket
aluminum foil or a lid to cover the jar
a soup ladle

Mix all ingredients in the bowl and let it sit in a cool spot for at least 2 hours. Do not add any sugar. Serve in chilled glasses with spoons. Be warned of eating too much fruit: they will have absorbed quite a bit of alcohol.

If you want to make a kid-friendly bowle, leave out the alcohol and substitute it with pear juice, apple juice, or orange juice. - Cheers!

German Potato Salad recipes online

70 different recipes for German potato salad.

http://www.kartoffelsalate.de/index1.htm

Page is in German.

Huehner´s Kocheckenrezepte

Huehner's Kocheckenrezepte is an excellent on-line source for German recipes. Click here:
http://wiki14.parsimony.net/cgi-wiki14/wiki/program/db-view.cgi?wiki23975;1
There is also a useful glossary of German cooking terms. All information is in German.

Zwetschgenknoedel

Ingredients:
3 medium potatoes, boiled the previous day, peeled
1 tablespoon butter
2 egg yolks
pinch of salt
2-3 heaping tablespoons flour
1 1/4 lbs. damson plums (sometimes called prune-plums)
1 sugar cube for each plum
Toppings:
melted butter
1/4 cup bread crumbs
3 tablespoons sugar
1 teaspoon ground cinnamon
Method:
Wash the plums, wipe dry, remove stones, and insert a sugar cube into the center of each plum. Smash the boiled potatoes and mix with the cool melted butter, egg yolks, and salt, then add as much flour as it takes to produce a slightly adhesive dough. Note that less flour you use the better they will turn out. Keep your hand cool, take enough dough to cover the plums with 1/4-1/2 inch thickness; carefully press the edges together. Drop into boiling water and simmer until they start to float. Serve with melted butter, and sprinkle sugar, cinnamon, or a combination of both on it. Or serve with breadcrumbs, browned in butter.

Deutsche Kartoffelsuppe

German Potato Soup (serves 8)
A basic soup which is easy to prepare and very satisfying.
Ingredients:
1/4 pound bacon
chopped 1 onion
peeled and chopped 10 cups chicken broth
4 cups chopped potatoes
1 cup fine egg noodles
Directions:
Fry bacon and onion. Add chicken broth and potatoes. Cook until tender, then add fine egg noodles. Simmer for 10 minutes. Serve hot. You can add franks or any other kind of sausage to the soup.

Deutsche Blaubeertorte

Deutsche Blaubeertorte
This is an easy recipe for a great blueberry pie.
Ingredients:
3 cups sifted all-purpose flour
1 3/4 cups sugar
4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup shortening
1 1/3 cups milk
2 large eggs
2 teaspoons vanilla
1 teaspoon freshly grated nutmeg, or to taste
Grated peel of 1 lemon
1 1/2 cups chopped nuts
3 cups blueberries
Sifted confectioners´ sugar, for garnish
Directions:
Preheat oven to 350 degrees F. Butter and flour a 9- x 12-inch baking pan. Sift flour in bowl, add 1 1/2 cups of the sugar, baking powder & salt. Blend in shortening & milk. With an electric Beat batter with mixed, 3 minutes. Beat in eggs, vanilla, nutmeg & lemon peel. Beat for 2 minutes. Stir in nuts & pour batter into the prepared pan. Top with blueberries. Sprinkle with remaining sugar. Bake kuchen for 40-45 minutes. Cool, cut into squares, dust with confectioners´ sugar. Yields 12 squares

Free German Recipes from Brigitte mag

Get new recipes from the Brigitte recipe archive. Recipes are searchable and linked under various categories. Interesting selection. Page is in German.

http://www.brigitte.de/indexrezepte.html

Bavarian Apple Schmarren

This dish is popular in Southern Germany and Austria. You need: 5 ripe apples, 1/4 stick of butter, 9 oz. plain flour, 3-5 egg yolks, salt, 1-2 tbsp. sugar, 1/2 tbsp vanilla extract, 3 cups & 5 tbsp. of milk, 3-5 egg whites, 1 stick of butter or margerine, sugar for sprinkling. - Peel and dice apples, stew in butter, let cool. In a bowl, mix flour, egg yolks, some milk, salt, sugar and vanilla extract. Stirr constantly to avoid lumps. Mix batter with apples. Whisk egg whites until stiff, fold into batter. Heat fat in frying pan, pour in enough batter to cover the bottom. Fry the underside to a light yellow. Tear into small pieces with two forks. Turn pieces frequentlu until brown on both sides. Set aside. Repeat with more batter. Serve sprinkled with sugar. Takes about 10 minutes.

Neujahrspretzel

Ingredients:
2 cups milk
2 eggs
1/2 cup butter or margarine
1 cup powdered sugar
2 packs dry yeast
Water
2 teas. salt
1 teas. vanilla extract
1/2 cup sugar
1/4 cup almonds, chopped
7 cups flour
Method:
Heat milk and butter until very warm (120-130 degrees F.). Mix yeast, salt, sugar, and 1 cup flour. Slowly beat into warm milk. Beat for 2 minutes. Add eggs and 1 cup of flour. Beat for an additional 2 minutes. Add enough flour to form a soft dough. Knead until smooth and elastic, about 5 minutes. Place dough in a greased bowl. Let rise in a warm place until doubled in bulk, about 1 hour. Punch dough down and let rise again until doubled (1 hour more). Divide dough in half.
Shape pretzel as follows: Roll dough into a rope about 30 inches long and 1 1/2 inches in diameter. Cross the ends leaving a large loop in the center. Flip loop back onto crossed ends to form a pretzel. Repeat with remaining dough. Place pretzels on greased baking sheets. Let rise 15 minutes more. Bake at 375 degrees F for 25 to 30 minutes or until golden brown. Cool on wire racks. Mix powdered sugar, water and vanilla to form a thin icing. Spread icing on pretzels and sprinkle with chopped almonds. Makes 2 large pretzels.

German recipes and tips

German recipes and tips is an interesting discussion group centering on recipes, stories and requests about German and Old World cuisine and culture. You can post your own questions or browse their extensive archives. All information is in English. Click here:

http://www.kitchenproject.com/kpboard/wwwboard.html

German Meatloaf (Hackbraten)

Hackbraten
There are many recipes for Hackbraten. In this one, a sweet, zingy mustard sauce gives an edge to the German family favorite. Brown sugar, black pepper and vinegar meld in a tomato base lavishly coating this Hackbraten (meatloaf). Try this!
You need:
1 1/2 pounds lean ground beef 1 cup soft bread crumbs 1 (8-oz) can tomato sauce 1 egg 1 1/2 teaspoons salt 1/4 teaspoon ground black pepper 2 tablespoons brown sugar 2 tablespoons dry mustard 1 tablespoon vinegar
Directions:
Preheat oven to 350°F.
Combine ground beef, bread crumbs, three-fourths cup tomato sauce (reserve remaining 1/4 cup for later), egg, salt and pepper; mix until well incorporated. Gently press mixture into an 8½x4½x2½-inch loaf pan; set aside.
Whisk remaining 1/4-cup tomato sauce, brown sugar, dry mustard and vinegar in a small bowl. Pour over meat. Bake 1 hour 15 minutes or until browned and bubbling. Remove from oven; cool for about 5 minutes. Serve immediately.
Tip: Leftovers make wonderful sandwiches -- just chill and slice.
(serves 6)

Was die Grossmutter noch wusste

The German television station Suedwestrundfunk (SWR) sends out a free newletter (SWR Grossmutter-Rezepte), which is full of traditional German Christmas recipes. The newsletters are a transcript from the popular
SWR-television series "Was die Grossmutter noch wusste". The newsletter is in German. To sign up for the letter, go to

http://www.swr-online.de/grossmutter/.

Click on `e-mail abo.`

Bavarian Potato Salad

Bayrischer Kartoffelsalat:(Serves 4)
A lighter version of German-style potato salad without the bacon. Cooking the potatoes in chicken broth makes them extra tasty.
Ingredients:
4 potatoes, peeled and sliced into 1/4-inch rounds 2 cups chicken broth 3/4 teaspoon salt, divided 1/4 cup olive oil 1/3 cup chopped peeled white onion 2 tablespoons lemon juice 1/2 teaspoon sugar
Directions:
In a large saucepan over medium-high heat, cook potatoes in chicken broth and 1/2 teaspoon of salt for 12 minutes, or until tender; drain. Transfer to a serving bowl while warm and toss onions and oil. In a small bowl or measuring cup, dissolve sugar and remaining 1/4 teaspoon of salt in lemon juice. Pour over potatoes and mix gently. Chill for 1 hour before serving.

German Potato Salad with Broth

German Potato Salad With Broth

Prep Time: 15 min. Cook Time: 30 min.

You need:
10 medium potatoes
1 can (14 oz.) beef broth (1 3/4 cups)
1/4 cup cider vinegar
1/4 cup all-purpose flour
3 tbsp. sugar
1/2 tsp. celery seed
1/2 tsp. salt
1/8 tsp. pepper
1 medium onion, chopped
3 tbsp. chopped fresh parsley

Method:
Place potatoes with water to cover in saucepan. Heat to a boil. Cook over low heat 20 min. or until tender. Drain. Cool and cut into cubes. Mix broth, vinegar, flour, sugar, celery seed, salt and pepper in saucepan. Add onion. Cook until mixture boils and thickens, stirring. Cook over low heat 5 min. or until onion is tender. Toss potatoes, parsley and broth mixture until evenly coated. Serve warm. Serves 12.

Green Eggs for Easter

"Gruene Eier" - "Eggs with Green Sauce", or "Oeufs Mollets with Green Sauce", this meal serves 2:
A sauce of puréed peas and asparagus is the coating for soft-boiled eggs in this recipe. Lovely summery food, best served with rice and a tossed salad - and some warm, fresh bread on the side.
You need:
2 eggs, boiled for 4 minutes
Peas, 75 g (3 oz) cooked
Asparagus, 75 g (3 oz) cooked
Sunflower margarine, 25 g (1 oz) melted
Béchamel sauce, 5 tbs
A little single cream
Salt and pepper
Parsley sprigs to garnish
Preparation:
Plunge the boiled eggs into cold water as soon as the four minutes are up. When they are cold, peel very carefully, making sure not to break the white. Purée the peas and the asparagus together with the melted margarine and béchamel - the purée should be smooth and a lovely shade of green. Thin out with a little single cream and season to taste. Divide the mixture into the bottom of two ramekin dishes. Put the eggs on top and garnish with a sprig of parsley. Serve at room temperature.