Ingredients:
Directions:
Wash, peel, core and quarter the apples.
Place all the ingredients into a medium pot.
Bring to a boil, turn down to a simmer and cook until the apples are soft.
Strain through a sieve.
Ingredients:
Directions:
Day 1:
Peel cucumbers, slice in half lengthwise, with a spoon remove seeds and discard.
Cut cucumbers in 1 inch slices into a stainless steel bowl and coat with the salt from the ingredients list.
Refrigerate overnight.
Day 2:
Drain cucumbers (Do not rinse).
In a 3 quart pot combine all other ingredients and bring to a boil.
Add cucumbers and bring it up to a boil again.
In meantime sterilize 2 mason jars with screw on lids.
Transfer cucumbers and onions into the jars, filling them with the hot brine.
Close jars while hot, let cool down and store in refrigerator.
As these gherkins are not canned in a boiling water bath they are a lot crispier but should be kept refrigerated.
Ingredients:
Directions:
Drain mushrooms and chop smaller.
In a skillet melt the butter over medium high heat and saute the onion, celery and mushrooms until golden brown.
Transfer the sauteed vegetable to a 2 quart pot.
Add the chicken broth and bring to a boil.
Pour in the rice, stir and simmer for 15 minutes until all the liquid is absorbed
Ingredients:
Directions:
In frying pan over medium heat melt butter, add onions and ham.
Saute until onions are softened.
Add noodles and season with white pepper and Maggi. If adding salt be careful as the ham and the cheese are salty already.
Add eggs and cheese and stir until eggs are cooked and the cheese is melted.
Serve as a meal or a side.
Variations: Prepare the dish without the cheese. or
Transfer noodles to an oven proof casserole dish. Top with Swiss cheese (for this use sliced instead of diced) and bake in oven until cheese melts.
Maggi Liquid Seasoning is used frequently in German cooking. It can be found in specialty stores, also in many ethnic stores like German, Polish, Chinese and Mexican. Produced in many countries around the world we noticed, that the taste differs somewhat by the country of manufacture.
We prefer Jarlsberg cheese for it’s nutty taste, but it can be substituted with other Swiss cheese or Emmentaler
Ingredients:
Roux
Directions:
Preheat oven to 350˚F. Salt and pepper roast. Use a large oven proof roaster on top of the stove to brown the meat well on all sides with bacon, onion, celery stalk and carrot .
Add bay leaves and juniper berries during the last couple minutes of browning.
Add lemon juice to the heavy cream and stir, pour water and cream over the roast.
Transfer roaster to oven and roast covered for 2-
During the last half hour of roasting put the mushrooms in a small baking dish, cover with water and place in the oven to re-
In medium skillet over medium heat, make a roux by melting butter and adding flour, stirring constantly until roux is a golden brown then remove from heat and set aside.
Remove meat from roaster and strain gravy through sieve into a medium bowl pushing all the gravy out from the vegetables and seasonings with a wooden spoon. Return gravy to the roaster.
Thicken the gravy with the roux, add the mushrooms and bring to a quick boil.
Serve gravy over sliced roast.
Note: If you crush the juniper berries too much it will make the gravy bitter!
Serve with Bread-
Lingonberries could be substituted with cranberries.
** With an avid hunter in the family, we ate this meal made from Deer, Elk, Moose, Antelope and also Beef and it was always delicious.
Ingredients:
Roux
Directions:
Preheat oven to 350˚F. Salt and pepper roast. Use a large oven proof roaster on top of the stove to brown the meat well on all sides with bacon, onion, celery stalk and carrot .
Add bay leaves and juniper berries during the last couple minutes of browning.
Add lemon juice to the heavy cream and stir, pour water and cream over the roast.
Transfer roaster to oven and roast covered for 2-
During the last half hour of roasting put the mushrooms in a small baking dish, cover with water and place in the oven to re-
In medium skillet over medium heat, make a roux by melting butter and adding flour, stirring constantly until roux is a golden brown then remove from heat and set aside.
Remove meat from roaster and strain gravy through sieve into a medium bowl pushing all the gravy out from the vegetables and seasonings with a wooden spoon*. Return gravy to the roaster.
Thicken the gravy with the roux, add the mushrooms and bring to a quick boil.
Serve gravy over sliced roast.
Note: If you crush the juniper berries too much it will make the gravy bitter!
* This step is made easier if you liquefy the gravy with an immersion blender before straining the gravy, but remove some of the juniper berries before, if you do this.
Serve with Bread-
Lingonberrie
s could be substituted with cranberries.
Note for Hunters: This recipe is also ideal for a Venison Roast
Ingredients:
Directions:
In a bowl combine meat, bread crumbs, egg, water and half of the cheese and mix together.
Divide into 4 parts and form patties with the sides elevated, that they are shaped like a bird’s nest.
Place on a greased baking sheet.
Drain the diced tomatoes and place one tablespoon tomatoes into the center of each nest.
Bake in 350˚F preheated oven for 10 minutes.
Remove from oven and distribute the remaining cheese on top of the nests, slice the small tomato and place a slice on top of the cheese.
Bake for another 10 minutes, until meat is done.
Garnish with fresh parsley or basil.
Ingredients:
Top:
Directions:
To the ground meat add the onions, garlic, salt, pepper, paprika, marjoram, eggs and bread crumbs.
Mix together thoroughly.
You can add some water to help it bind if necessary.
Oil the bottom of a baking sheet or roaster.
Shape meat into a longer and narrower loaf and place on sheet.
Place tomato slices on top of meat, add sliced olives and sprinkle with coarse pepper.
Bake at 350 degrees for about 1 hour.
Check inside temperature with meat thermometer, which should be above 165°F.
Ingredients:
Top:
Directions:
To the ground meat add the onions, garlic, salt, pepper, paprika, marjoram, eggs and bread crumbs.
Mix together thoroughly.
You can add some water to help it bind if necessary.
Oil the bottom of a baking sheet.
Roll out meat onto the greased sheet.
Place tomato slices on top of meat, add sliced olives and sprinkle with coarse pepper.
Bake at 350 degrees for about 30 minutes.
Cut and transfer to serving dish and sprinkle with a few marjoram leaves.
Serve with seasoned with salt & pepper to taste.
Entertainment on a budget, fancy enough and delicious to serve to guests.
Ingredients:
Directions:
Preheat the oven to 350°F.
Season the goose breast with salt and pepper and place in a roasting pan.
Cut the onion in eighths and add together with the mugwort to the roaster.
Add 1 quart of water.
Roast for approximately 1½ hours, basting the skin frequently with beer or salt water.
Check with a meat thermometer, the internal temperature should be 180°F.
Remove from the oven, place the breast onto a pan and broil until the skin is crispy.
In the meantime skim the fat from the gravy.
Sieve the gravy into a pot, add salt and pepper if needed and simmer to keep warm until the breast is ready to serve.
Remove the breast meat from the bone and slice.
Serve with dumplings and red cabbage or sauerkraut and a side of Lingonberries.
Roasted goose is a special meal served at “Franconian Kirwa” (Kirchweih).
Click the link above or see our Bavarian web site for explanation.
