Franken Roast Duck

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Ingredients:

  •     5 lbs    Young Duck/Duckling
  •                Salt
  •                Pepper
  •                Mugwort
  • 1 small    Onion
  • 1 small    Apple
  • 1 large    Onion
  •               Water

Directions:

Preheat oven to 400°F.
Rinse the duck and clean out cavity if needed.
Slice large onion into ½ to ¾ inch thick rings and place into bottom of a Roaster.
Season Duck with salt and pepper inside and out.
Insert the apple, onion and a sprig or two of mugwort into the cavity and place Duck on top of the bed of onions..
Add 3 to 4 cups of water to the roaster with a few more sprigs of mugwort.
Roast for 20 minutes at 400°F then turn down to 350°F for the rest of the cooking time.
Baste occasionally.
Add more boiled water as needed.
Tent with Aluminum Foil if skin gets too dark.
When the duck is done, remove from roaster, discard apple and onion and cut into portions.
Skim excess fat from gravy, add water if necessary and bring to a boil.
Total cooking time is approximately 2½ hours.
Internal temperature should be 180°F.

Serve with sauerkraut, dumplings and lingonberries or cranberries.

Pork Roast wrapped in Leek

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Ingredients:

  •    2 lbs    Boneless Pork Loin Roast
  •               Salt
  •               White Pepper
  •               Paprika
  •               Garlic Powder
  •     ¼ lb    Butter
  •      2-3    Leeks (about 2 lbs)
  •    2 tbs    Flour
  •    1 cup    Milk
  •          3    Eggs, separated
  •                Juice of ½ Lemon
  • 1 pinch    Nutmeg

Directions:

Season meat with salt, pepper, paprika and Garlic and brown in 1½ tbs butter on all sides (about 20 minutes).
Clean leek and blanch for 2 minutes, remove from water and drain.
Lay out leeks on towel (Saran Wrap works too) so leaves overlap slightly, approximately ¼ inch.
Put browned roast on leeks and, with the aid of the towel, wrap leek around roast.
Return to previously used roasting pan and add 1 cup water.
Cover and roast for 1 hour at 350°F.
Cut up the leftover leek leaves into chunks and add to roaster after the roast has cooked for 1 hour, continue cooking at 375°F until internal temperature of roast is 160°F (about ½ hour).  

Sauce:
Melt remaining butter then add flour, bring to simmer – do not brown.
Gradually add milk, stirring constantly until smooth.
Slightly beat egg yolks with lemon juice, nutmeg, salt and pepper then add to milk mixture stirring until well mixed over low heat.
Beat egg whites until stiff peaks form and fold into egg yolk mixture.

Slice roast and place on platter surrounded with the cooked leeks. Serve sauce on the side with the roast.

Bavarian Pork Roast – Schweinebraten

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Ingredients:

  •      3 lbs    Pork Roast
  •   1 large    Onion
  • 2 cloves    Garlic
  •                 Salt
  •                 Black Pepper
  •                 Garlic Powder
  •      2 tbs    Oil
  •   4 cups    Water

Directions:

Slice onions and chop fresh garlic
Season roast with salt, pepper and garlic powder to taste.
In a roaster on top of the stove heat oil and brown roast on all sides, together with the onions, add chopped garlic towards the end.
Make sure that the roast and onions are a dark brown, but be careful not to burn them.
Add water, cover and slide in preheated oven.
Roast at 350˚F until internal temperature reaches 160˚F about 1½ – 2 hours.
Gravy can be strained through a sieve or served as is.

Instead of leaving slicing to the last minute you can pull the roast at 150˚F, slice and layer slices back into the gravy, making sure meat is covered by liquid. Cover roaster, cook at previous temperature until done (about 30-40 minutes) then turn the oven down to 170˚F to keep the roast warm until ready to serve.

The picture below is an authentic Bavarian Dinner:

Pork Roast with Bread Dumplings and Sauerkraut.
A nice cool Lager or a glass of White Wine will round off this meal.

Schnitzel paniert (breaded)

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Schnitzel and Potato Salad

Schnitzel Wiener Art with Potato Salad

Ingredients:

  • 4 slices    Pork Cutlets
  •          2    Eggs
  •    4 tbs    Milk
  •                Salt and Pepper to taste
  •                Flour
  •                Bread Crumbs
  •                Oil for Frying

Directions:

Pound cutlets between plastic wrap to desired thickness.
Prepare 3 plates.  One with flour and one with bread crumbs. In the third bowl combine the egg and milk, season with salt and pepper and whisk thoroughly.
Coat the cutlets on both sides with flour, then saturate with the egg wash and cover with the bread crumbs.
For best results let breaded Schnitzel rest for 30 minutes before frying.
Heat the oil in the frying pan, add the cutlets and fry on each side until golden brown.
Serve each with a lemon wedge (to be sprinkled on cutlet) and a sprig of parsley.

Served in many German restaurants with a mixed salad platter.  

Time and Money Saver: Buying a whole boneless Pork Loin on sale from your meat supplier will give you about 30 Cutlets. If you bread all or half of them, place them into Sandwich bags individually and freeze them.
You can thaw the amount needed and fry for a quick dinner without the mess!

See the post on my Bavaria 4 U blog:

What is a Schnitzel?

Basics: If it is called a Schnitzel it only specifies a thin cut piece of meat.
If it is listed as Wiener Schnitzel it should be made out of Veal!
In Bavaria this dinner is on almost every menu and predominantly made from pork. Chicken, turkey or veal can also be used.

Steamed Trout (Forelle Blau)

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Ingredients:

  •           2    Trout, cleaned
  •           1    Onion
  •           1    Carrot
  •   1 stalk    Celery
  •           1    Leek
  •           1    Bay Leaf
  •           6    Peppercorns
  •           2    Cloves
  •                 Salt to taste
  •           5    Juniper Berries
  • 3 quarts    Water
  •  2/3 cup    White Vinegar
  •       ¼ lb    Unsalted Butter
  •                  Lemon
  •  2 sprigs    Parsley

Directions:

Use a pot with an insert where the fish can be laid out flat.
Rinse the trout in cold water and lightly salt the inside.
Prepare the stock. Clean the vegetables. Slice the onions. Leek (light part only), celery and carrot can be cut in half. Pour the water in the pot, add the vegetables, spices and some salt. Simmer for 20 minutes.
Add the vinegar and return to a boil.
Place the trout on the insert into the stock.
When the stock returns to a boil turn down to a gentle boil and cook for 12 minutes.
When you can easily pull out the fin at the top of the fish, it is done.
Melt the butter and brown slightly.
Drain the trout and serve with browned butter and lemon juice.

Note: If fish is rinsed too thoroughly the skin will not turn the bluish color, but as many people eat the skin as part of the meal rinsing it more thoroughly improves the taste.

Bavarian Apple and Bread Dessert “Scheiterhaufen”

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Ingredients:

  •         4    Hard Rolls, day old
  • 250 ml    Milk
  •          2    Eggs
  • 1 pinch    Salt
  •   100 g    Raisins
  •     50 g    Confectioners Sugar
  •      1 lb    Cooking Apples
  •    1 tsp    Cinnamon
  •    5 tbs    Sugar
  •     50 g    Butter

Directions:

Cut the rolls into slices.
Whisk together the milk, eggs, salt and confectioners sugar, add roll slices and let soak until all fluid is absorbed.
Peel, core and thinly slice the apples.
Butter a casserole dish and coat with breadcrumbs.
This is a layered dish.
Start the first layer with rolls then apple slices, sprinkle with raisins, cinnamon and sugar.
Then add another layer of the soaked rolls. Alternate until you run out of ingredients.
The last layer should be the rolls.
Cut the butter into flakes and distribute onto the top layer.
Bake at 350°F for 45-55 minutes.

Sweet Apple Dessert “Süßer Apfelauflauf”

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Ingredients:

  •       ½ l    Milk
  •    4 tbs    Sugar
  •                Zest of half a Lemon
  • 1 pinch    Salt
  •   125 g    Rice
  •   200 g    Ricotta Cheese
  •          2    Eggs, separated
  •   500 g    Cooking Apples

Directions:

Bring to boil: Milk, 2 tbs sugar, Lemon zest and salt.
Then add rice and simmer until milk is absorbed, allow to cool.
Mix cheese, egg yolks and rest of sugar together then slowly spoon into the rice mixture.
Peel and core apples.
Take two apples and cut partially through – fan like.
Beat egg whites until stiff peaks form.
Thinly slice the rest of the apples and mix apples and egg whites into cheese-rice batter.
Pour batter into a greased oven safe bowl and arrange the fan cut apples on top.
Bake for 45 minutes in a preheated oven at 325°F

Serve warm and if you like, with fruit syrup.

Rum Truffles

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Ingredients:

  • 8¾ oz    Dark Chocolate
  •         3    Egg Yolks
  •    ¼ lb    Butter, unsalted
  •   2 tbs    Rum
  •         1    Rum Essence
  •    65 g    Confectioners Sugar
  •    70 g    Cocoa Powder

Directions:

Lightly beat the egg yolks.
In a double boiler melt the chocolate with the rum. Remove from the heat.
Add yolks one at a time beating in between, then add the butter and sugar and whisk together thoroughly.
Let cool.
Roll into small balls then coat with cocoa powder.
Can also be coated with nuts or coconut.

Tip: If the mixture is too soft to work with – stir in more Confectioners Sugar.

Rum Balls

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Ingredients:

  • 1 cup    Vanilla Wafers
  • 1 cup    Confectioners Sugar
  • 1 cup    Pecans or Walnuts
  •  2 tbs    Cocoa
  •  2 tbs    Light Corn Syrup
  • ¼ cup    Brandy or Rum
  •              Granulated Sugar

Directions:

Finely chop the nuts.
Crush vanilla wafers in a plastic bag with a rolling pin or chop in a blender.
Mix all the dry ingredients together.
Add the rum and corn syrup and knead together.
Form into balls ¾ inch in diameter and coat with granulated sugar.

Store in air tight container with wax paper between each layer.

We prefer using Walnuts and Brandy – Cognac!

Meaty Tomato Sauce with Vegetables

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Ingredients:

  •    1½ lbs    Ground Beef
  •            2    Cooking Onions
  •  3 cloves    Garlic
  •            2     Peppers, Red and Yellow
  •   2 stalks    Celery
  •             1    Zucchini
  •             1    Carrot
  •       3 tbs    Olive Oil for frying
  •       1 tbs    Tomato Paste
  •      1 can    Tomato Sauce, 15 oz
  •      1 can    Diced Tomatoes, 15 oz
  •       3 tbs    Paprika Sauce or Ajvar (Hot or Mild to taste)
  • Seasoning to taste: Basil, Oregano, Thyme, Salt, Pepper, Chili Powder, Paprika, Red Pepper.

Directions:

Clean the onions and garlic, finely chop and set aside.
Clean and dice the vegetables and set aside.
In a Dutch oven brown the ground beef using oil if needed, then remove and set aside.
In the same pot saute the onions and garlic.
Add the tomato paste and heat through.
Add the rest of the diced vegetables and sauté briefly.
Add the beef, tomato sauce, diced tomato and paprika sauce. Season to taste.
Simmer for 1-1½  hours.

Serve over spaghetti noodles with Parmesan cheese.