Meat stuffing with Hazelnuts

Posted on by March 3, 2016
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This is an excellent, top of the line stuffing which we used in our store for Pork Crown Roasts. We also recommend this stuffing for Pork Chops, Beef Wellington, Meat Stuffed Rouladen and even as Meatballs.

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Ingredients:

  • ½ pound    Ground Pork
  • ½ pound    Ground Veal
  • ¼ pound    Fresh Mushrooms
  •     ¼ cup    Chopped Onions
  •     ¼ cup    Butter, unsalted
  •     ½ cup    Hazelnuts, finely chopped
  •     ¼ cup    Cognac/Brandy
  •            1    Egg
  •     ¼ cup    Heavy Cream
  •     ¼ cup    Parsley, fresh, chopped
  •       1 tsp    Salt
  •    1/8 tsp    Black Pepper
  •    1/8 tsp    Allspice
  •    1/8 tsp    Garlic
  •      ¼ tsp    Basil
  •      ¼ tsp    Thyme
  •      ¼ tsp    Rosemary

 

Directions:

Clean and chop the mushrooms and set aside.
Combine salt, pepper, allspice, basil, thyme, garlic and rosemary in a small bowl, blend together and set aside.
Melt the butter in a frying pan.
Add the onions and saute until glassy, add and toast the hazelnuts.
Stir in the mushrooms and the cognac and simmer for 5 to 10 minutes over medium heat, stirring occasionally.
Take off the heat and let cool.
In a large bowl beat the egg together with the heavy cream. Fold in the seasoning mixture.
Add and mix in the pork and veal, mushroom mixture and parsley.
Cover and chill.

Can’t find ground veal? Use ground pork only!

A delicious, easier and less expensive Meat Stuffing can be found on our Stuffed Porkloin recipe.

Egg Shell Cutter

Posted on by January 18, 2016
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Eating a couple of soft boiled eggs for breakfast I came to the conclusion that the eggshells are a lot thinner nowadays than they used to be and the old way to “behead” these eggs with a knife causes, quite often, a completely shattered shell.

Years ago, a friend coming from Germany for a visit presented me with the gadget pictured on the left. It is the original Clack Egg Cracker.

After a long resting period in a kitchen drawer I decided to try this gadget again on those thinner shells. In my opinion it works perfectly. Letting the weight hit the egg once or twice scores the shell that the egg is easy to cut with any knife without having those pesky crunchy eggshell pieces mixed in with my egg (if I need extra calcium I drink milk instead).

Here is a short You Tube video showing how it works.

I found a Swiss video on YouTube testing some more of those gadgets:
(Caution: If you think you understand German and you don’t understand a word they say, it is not you, as the video is in the Swiss “dialect”)

My experience is with the Clack Egg Cracker featured in the first video and with this the original from Germany, I see there are cheaper knock offs of which I have no idea what the quality is like.

Bottom line: This gadget is not the cheapest, but for those of you who enjoy soft boiled eggs in the morning I would highly recommend it if you are sick and tired of having eggshells in your eggs!

 

Here are a few other Toppers that seem to work as per YouTube videos:

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

Posted on by October 1, 2019
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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

Posted on by November 4, 2021
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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
  •     13 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.

 

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
  •     13 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.

 

 

Einbrenn – Roux

Posted on by November 1, 2015
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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

Posted on by October 1, 2019
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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.

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.