Quick Lebkuchen

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lebkuchen

Ingredients:

  •    250 g    Flour
  •        7 g    Baking Powder
  •    300 g    Sugar
  •        9 g    Vanilla Sugar
  •    150 g    Candied Lemon and Orange Peel, finely chopped
  •    200 g    Almonds, ground
  •     3 tsp    Lebkuchen Spice
  •     1 tsp    Cloves, ground
  • 250 ml     Milk
  •    150 g    Butter, liquefied
  •     2 Tbs    Honey
  •           4    Eggs
  •     3 Tbs    Apricot Marmalade, optional

Directions:

Combine flour, baking powder, sugar, vanilla sugar, candied lemon and orange peel, nuts, lebkuchen spice and ground cloves in a bowl and mix thoroughly by hand.

Mix together the milk, butter, honey and eggs and knead well into the dry ingredient mix.

Cover a baking pan with parchment paper, transfer the dough on it and spread it evenly.

Bake in preheated 390°F convection oven for 20 to 30 minutes until light brown.

  • Brush the still warm Lebkuchen with Apricot marmalade
    (Heat 3 tbs marmalade with 1 tbs water and brush on),
  • cover with a chocolate coating
  • or just dust with confectioners sugar

Let cool and cut into pieces to serve

For our Lebkuchen spice blend click here.

Anna’s Extra Cheesy Noodle Casserole

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Does not show the Breadcrumb topping. Picture will be replaced as soon as we take our own.

Ingredients:

  •     1 lb    Elbow Macaroni

for White Sauce:

  •   8 tbs    Butter
  •   8 tbs    Flour
  • 4 cups    Half and Half
  •   1 tsp    Salt
  •               Black Pepper to taste
  • 1½ lbs    Co-Jack cheese finely cubed or shredded

for the Topping:

  •  ¾ cup    Breadcrumbs, unseasoned
  •    2 tbs    Butter

Directions:

Cook noodles following the instructions on the package.
In a medium sauce pan melt the 8 tbs butter over medium heat.
Add the flour stirring constantly until the Einbrenn/Roux starts to turn light brown.
While stirring add the half and half, salt and pepper and simmer for 5 minutes to thicken.
In a frying pan melt 2 tbs butter, stir in the breadcrumbs and lightly brown them under constant stirring.
Butter a large casserole dish (9x13x2½ inches).
Place half of the noodles into the dish and cover with the cheese.
Add the rest of the noodles and pour in the white sauce.
Cover with the buttered breadcrumbs
Bake uncovered at 375°F convection for 40 minutes. If breadcrumbs become too brown, tent with aluminum foil.

Cheddar, Swiss, Parmesan or other cheese combinations could be used for a stronger and/or sharper taste.

Our Beef Goulash

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1DSC01912

This Picture of our Goulash Soup will be replaced soon, with one of the Beef goulash

Ingredients:

  • 1¾ lbs    Beef Stew
  • 1¾ lbs    Onions
  •   1 can    Tomato Sauce, 15 oz
  •  3 cups    Beef Broth
  •     18 g    Karin’s Goulash Seasoning*

Add more Cayenne Pepper to achieve desired heat!

Directions:

Cut the lean beef into ¾ inch cubes.
Dice the onions.
In a pot brown the meat with some vegetable oil, add onions and fry until glassy.
Add Seasoning mix, beef broth and tomato sauce, bring to a boil.
Reduce heat and simmer for 2 hours stirring occasionally until meat is tender.

If desired, Goulash can be thickened with a Einbrenn – Roux.

To enhance add sour cream (optional).

Serve with flat noodles or Spaetzle.

* 18 g equals 3 TBS + 1 tsp

Karin’s Pork Goulash

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1DSC01912

This Picture of our Goulash Soup will be replaced soon, with one of the Pork goulash

 

Ingredients:

  • 1¾ lbs    Pork Stew
  • 1¾ lbs    Onions
  •   1 can    Tomato Sauce, 15 oz
  •  3 cups    Beef Broth
  •     18 g    Karin’s Goulash Seasoning*

Add more Cayenne Pepper to achieve desired heat!

Directions:

Cut the lean pork into ¾ inch cubes.
Dice the onions.
In a pot brown the meat with some vegetable oil, add onions and fry until glassy.
Add Seasoning mix, beef broth and tomato sauce, bring to a boil.
Reduce heat and simmer for 1½ hours stirring occasionally.

If desired, Goulash can be thickened with a Einbrenn – Roux.

To enhance add sour cream (optional).

Serve with flat noodles or Spaetzle.

* 18 g equals 3 TBS + 1 tsp

 

Einbrenn – Roux

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Ingredients:

  • 2 tbs    Butter
  • 2 tbs    Flour

Directions:

In a small frying pan melt the butter over medium heat.
Add the flour stirring constantly until it turns light brown*/**.

In a smaller bowl add some gravy to some roux and whisk together thoroughly until smooth.
Remove your dish from heat, pour Roux mixture in and stir well.
Be aware that the gravy will thicken more when you bring the dish back to a boil.
Repeat until your gravy has the desired thickness.

Left over roux can be refrigerated and used for up to a month.

*Caution: Once it starts turning brown it can burn very quickly.
** For a white sauce/gravy make sure the roux does not turn brown.

Karin’s Goulash Seasoning

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Ingredients:

  • 150 g    Hungarian Paprika
  •   16 g    Granulated Garlic
  •     4 g    Cayenne Pepper
  •     2 g    Marjoram
  •     2 g    Caraway
  •     2 g    Thyme
  •     2 g    Allspice
  •     2 g    Rosemary
  •     2 g    Bay Leaves**

All herbs and spices are ground or granulated!

Mix thoroughly and store in an airtight container!

** If you do not have Ground Bay Leaves, don’t forget to add 2 smaller Whole Bay Leaves to the pot when cooking!

This is the seasoning mix used in “Karin’s Pork Goulash”, “Our Beef Goulash” and the “Goulash Soup”.

Salad Dressing with Beet Juice

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1DSC02574Ingredients:

  • ¾ cup    Mayonnaise
  • ½ cup    Half & Half
  • ½ cup    Pickled Beet Juice**
  • ¼ cup    Olive Oil
  •   2 tbs    Red Wine Vinegar
  •   1 tsp    Sugar
  •   1 tsp    Crushed Dried Oregano
  •   1 tsp    Dried Dill-weed
  •  ⅛ tsp    Granulated Garlic
  •              Salt & Pepper to taste

 

Directions:

Combine all ingredients and mix thoroughly.

Best when made a day ahead.

Fill into a closable container and refrigerate. For freshness use within 2 weeks.

** We found pickled sliced beets in “watery” or “syrupy” juice, if the juice is “syrupy” we suggest to increase the Half & Half by a ¼ cup.

Usage: Prepare a tossed salad to your liking and spoon dressing over to your preference.
For a Greek Style Salad add beets, feta cheese, black olives and red onions.

 

 

Lebkuchen Spice

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Many German Ginger Bread recipes call for Lebkuchengewürz, which can be bought premixed in stores all over Germany.This spice blend is a lot harder to find in the USA, so here is a recipe to blend it yourself.

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Ingredients:

  •  35 g    Cinnamon
  •    7 g    Cloves
  •    2 g    Allspice
  •    2 g    Nutmeg
  • 1-2 g    Coriander
  •    2 g    Cardamom
  •    3 g    Ginger
  •    1 g    Mace

 

All herbs and spices are ground or granulated!
Mix thoroughly and fill into an airtight container.
Use to taste.
Store in a cool, dark place.

There are many variations of this blend, like the 6 spice variety:

  •  1 tsp    Cinnamon
  •  1 tsp    Coriander
  •  1 tsp    Nutmeg
  • ½ tsp    Ginger
  • ¼ tsp    Allspice
  • ¼ tsp    Cloves

another blend adds dried orange peel, dried lemon peel and fennel to the basic blend.

So try different combinations until it fits your taste.

Jalapeno Cheese Patties

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Photo linked from Wikimedia. Author Tamorlan

Starter Recipe for Jalapeno Cheese Patties,
for extra heat use hotter peppers or add Cayenne Pepper to your liking.

Ingredients:

  •  10 lbs    Pork Shoulder Butt, boneless and trimmed
  •  454 g    Hot Pepper Jack Cheese
  •    75 g    Salt
  •    15 g    Seasoning mix (below)
  •  250 g    Diced Jalapeno

Directions:

Dice Cheese into ¼ inch cubes.
Clean and finely chop Jalapenos, include seeds of you want it hotter.
(Using plastic gloves is recommended)
Grind meat one time through the fine plate.
Add all other ingredients and mix thoroughly.
Place meat on a cookie sheet and roll out to desired thickness.
Use a clean empty can to punch out patties.

Pan fry and serve.  Or
Place the raw patties on waxed patty paper to freeze.

Can also be stuffed into 29-32 mm Hog Casings and used as a Bratwurst!

Jalapeno Bratwurst Seasoning:
for 100# of meat

  •   72 g    Black Pepper
  •   59 g    Nutmeg
  •     9 g    Coriander
  •     9 g    Celery Seed

All herbs and spices are ground or granulated unless otherwise specified!
Mix thoroughly and store in an airtight container!

 

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Roemerbraten

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Ingredients:

  •    4 lbs    Lean Pork Cubes cut into 1 inch Cubes (Pork Sirloin Pieces)
  •   4½ g    Pink Cure
  •    22 g    Salt
  •  10 lbs    Pork Shoulder Butts, trimmed & ground (fine plate)
  • 11¼ g    Pink Cure
  •    55 g    Salt
  •    25 g    Seasoning Premix
  •    14 g    Sugar
  •    14 g    Baking Powder
  •   1 tsp    Maggi Liquid Seasoning
  •   1 cup    Fresh Onion, diced
  • 1 each    Green and Red Pepper

Directions:

Day 1:
Coat the pork cubes with the smaller amounts of pink cure and salt and refrigerate overnight.

Day2:
Place ground meat in a bowl.
Clean Peppers, slice into thin strips and set aside.
Weigh all seasoning and dissolve in about 1 quart ice-cold water.
Combine the seasoning with the meat and knead thoroughly – until it binds.
Knead in the meat cubes, peppers and onion.
Transfer into commercial loaf pans (7 pounds each) and bake at low temperature (250°F) for about 3 hours.
Check temperature with a meat thermometer, the loaf is done when the inside temperature is at 155°F.

Can also be divided and transferred to 2 pound aluminum loaf pans for smaller loaves; wrapped and frozen. Adjust cooking time accordingly!

Roemerbraten Seasoning:

  •   75 g    Black Pepper
  •   12 g    Mace
  •   12 g    Ginger
  •   12 g    Cardamon