“Tomato Mushrooms”

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Ingredients:

  • 8 small    Tomatoes
  •   200 g    Wurstsalat
  •          1    Egg, Hard boiled
  •                Mayonnaise to Garnish

Directions:

Cut off the top of the tomatoes (other end from the stem) and set aside, then scoop out the insides.
Discard the hard inside centers and pass as much of the remaining tomato meat as you can through a sieve to make a puree.
Chop up the egg and together with 2 tbs of the puree, mix into the Wurstsalat.
Refill the tomatoes with this mixture.
Replace the top and decorate with small dollops of mayonnaise to resemble a mushroom.

See a Wurstsalat recipe in our Salad section

 

Stuffed Mushrooms

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Ingredients:

  • 12 large    Button Mushrooms
  •      1 tbs    Butter
  •  1/3 cup    Onions, minced
  •    ½ cup    Salami, finely diced
  •  1/3 cup    Ritz or Town Club Crackers
  •     ⅛ tsp    Garlic, granulated
  •   1 pinch    Black Pepper
  •    1 dash    Cayenne Pepper
  •      4 tbs    Swiss Cheese, shredded
  •  1/3 cup    Chicken Broth

Directions:

Lightly grease a baking sheet.
Preheat oven to 325°F.
Clean mushrooms, remove stems and set aside caps.
Finely dice the stems and crush the crackers.
In a skillet melt the butter add the onions, salami, stems, seasoning and saute until the onions are tender.
To the onion mixture add the crackers, cheese and enough broth to bind the stuffing.
Allow mixture to cool to the touch.
Stuff the mushroom caps and arrange them on the prepared baking sheet.
Bake until the filling is hot and the mushrooms are cooked through, 25 to 35 minutes.  

   
 

Granulated Garlic

We pick up our spices, butcher and sausage supplies from Butcher and Packer Supply Company
as we like their freshness and quality.

 

 

 

 

Dates’n Bacon Plus

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Dates’n Bacon Plus is an, IMHO, improved version of our Date’n Bacon recipe.

Ingredients:

  •        24      Dates, dried and pitted
  •        24      Almonds, whole blanched
  •                  Cream Cheese
  •  8 slices      Bacon
  •        24      Toothpicks

Directions:

Cut each bacon slice into 3 pieces (depending on the length of the bacon).
Cut dates open lengthwise.
With a spoon scoop some cream cheese into center of date.
Embed an almond into the cream cheese and press date closed.
Wrap each date with a piece of bacon and secure bacon with a toothpick.
Lay out on cookie sheet and bake in preheated oven for 12-15 minutes at 400ºF.
Place on paper towel to remove excess fat and serve warm or cold.

Dates can be baked ahead and reheated in the microwave.

 

Heidi’s Schnitzel in Cream Sauce

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1DSC02441Ingredients:

  •   8 slices    Pork Cutlets
  •            2    Eggs
  •                  Flour
  •                  Milk
  •                  Salt & Pepper
  •                  Plain Bread Crumbs
  •                  Vegetable Oil for Frying
  •       5 oz    Bacon, diced
  •       5 oz    heavy Smoked Ham, like Schinkenspeck or Westphalian Ham, diced
  •            1    large Onion
  • 2½ cups    Heavy Cream
  •      1 cup    Vegetable Broth

Directions:

Prepare three plates for dipping the cutlets in. One with flour, one with bread crumbs and one with eggs, milk, salt and pepper, beaten together.
Dredge each cutlet, on both sides, first through the flour, then the egg wash and finally the bread crumbs.
In a large frying pan with oil over medium heat fry the cutlets on each side to a golden brown. Place the cutlets into an oven proof glass casserole dish and set aside.

In a skillet make a light roux using the butter and flour.
Fry bacon, ham, and onions until lightly browned, add vegetable broth and whipping cream and bring to a boil.
Add the roux to thicken the sauce.
Pour hot liquid mixture over cutlets.  Allow to cool, then cover.
Marinate in fridge for up to 2 days.
Preheat oven to 350°F and bake for 1½-2 hours.  Bake covered for the first 45 minutes.

Great recipe to make ahead of time, it cuts down the time spent in the kitchen on the day of entertaining.

1DSC024361DSC02440

 

Mugwort – Beifuss

Posted on by January 5, 2015
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Mugwort:

Mugwort/Beifuβ:
Botanical Name: Artemisia vulgaris

For the Wikipedia page click here.

In German it is called Beifuss (Beifuβ) and is used when roasting fat Poultry such as Goose or Duck.

It is also growing in the USA and easily found in online stores.

When I was young my mother sent us down to the railroad tracks where it was found in abundance, before the flower buds opened. Gathered, brought home and all the leaves were picked off, that only the buds remained on the stalks.
As the time of the bud development was around St. John’s Day this plant is sometimes also referred to as St. John’s Plant.

Bundled and dried for use year round for festive duck or goose dinners.

A few sprigs stuck into the goose cavity before roasting, gave the bird(s) the special taste we were used to for the holidays.

It is said that that expression “to get goosed” or “is goosed” comes from this use of Mugwort.

I can not find it in any descriptions of the plant, but my Grandmother told me that the bitterness of the plant helps in digesting the fatty food. It makes sense as in Germany we used to drink a “Stomach Bitter” shot of booze/medicine after a fat dinner. Stomach Bitters where considered liquors made from herbs, like Underberg and even a Jaegermeister can fall in this category.

Dried Mugwort-Beifuss

Dried Mugwort-Beifuss

 

 

 

Roasted Goose

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Ingredients:

  • 10-12 lbs    Young Goose
  •     2 small    Onions
  •     2 small    Apples
  •      1 large    Onion
  •                    Salt
  •                    Black Pepper
  •                    Mugwort

Directions:

Preheat oven to 400°F.
Rinse the goose and clean out cavity if needed.
Slice large onion into ½ to ¾ inch thick rings and place into bottom of a Roaster.
Season Goose with salt and pepper inside and out.
Insert the apples, onions and a sprig or two of mugwort into the cavity and place goose 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 35 minutes at 400°F then turn down to 350°F for the rest of the cooking time.
Baste frequently.
Add more boiled water as needed.
Tent with Aluminum Foil if skin gets too dark.
When the goose is done, remove from roaster and cut into portions.
Skim excess fat from gravy, add water if necessary and bring to a boil.

Total cooking time is approximately 4 hours.
Internal temperature should be 180°F.

Serve with sauerkraut or red cabbage, dumplings and lingonberries or cranberries.
We recommend: Do not discard the fat, but use it in cooking sauerkraut or even as a spread on rye bread with some salt. Mixed with some rendered pork fat (Lard) it will be more solid.

Roasted Breast of Goose

Bienenstich – Bee Sting Cake – Yeast Dough

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Made with Yeast Dough!
This is the original recipe from a German Bakery in Detroit, which closed years ago,
broken down for a ½ sheet cake tray!
This is a very sweet cake!

1DSC02402Ingredients:
Dough:

  •  565 g    Flour
  •  100 g    Sugar
  •      9 g    Instant Dry Yeast
  •  ¾ tsp    Salt
  •         2    Medium Eggs
  •  115 g    Butter, unsalted
  •   2 tbs    Water
  •   1 cup    Milk
  •   ½ tsp    Lemon zest
  •     3 gr    Vanilla Sugar

Directions for the Dough:
Heat milk, water and butter to about 100ºF on the stove or microwave.
In a mixer bowl, stir together all dry ingredients, then add the eggs, zest and heated milk, beat with dough hook until well blended. Cover and place in a warm spot until doubled in size.
Prepare a 17″ x 11″ tray with butter.
Punch down the dough and roll onto tray.
Place in a warm spot and allow to rise.

Topping:

  •   228 g    Sweet Butter
  •   400 g    Sugar
  •    1 cup    Heavy Cream
  •   400 g    Sliced Almonds or Shredded Coconut

Directions for the Topping:
Mix first 3 ingredients together in a sauce pan, bring to a boil, stirring constantly, then remove from heat.
Stir in the almonds, allow to cool down to below 120ºF.
Spread over the dough and allow it to rise again for about 30 minutes.
Bake in a preheated oven at 350°F  for 30 minutes.
When the cake has cooled completely, cut in half horizontally.

Ingredients and Directions for the Butter Cream Filling:
Pudding:

  •     ⅓ cup    Water
  •       75 g    Sugar
  •     1 pkg    Dr. Oetker Vanilla Pudding

Step 1:
Bring the water and sugar to a boil, stirring constantly until sugar has dissolved, then add the pudding, return to a boil until it begins to thicken.
Remove from heat and allow to cool to room temperature.

Butter Cream:

  •      85 g    Unsalted Butter, soft
  •      60 g    Crisco Shortening
  •      60 g    Confectioners Sugar

Step 2:
Beat above ingredients together.
Step 3:
Gradually add the custard, one tablespoon at a time, mixing thoroughly until all the pudding is added and well blended.

Spread the Butter Cream onto the bottom of the cut cake, then carefully replace the top.

Using an electric knife to cut the cake makes it easier, as the filling might not push out as much.

1DSC02403

Suelze, (Sülze) – smaller Batch

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Souse extra lean or Head Cheese without the head and cheese

Ingredients:

  •          2 lbs    Pork Sirloin
  •       1½ lbs    Water
  •          90 g    Spanish Onion, raw and diced
  •             ¼    Spanish Onion, left in 1 piece
  •         50 g    Gelatin, unflavored
  •         11 g    Salt
  •     1¼ tbs    Essig Essence, concentrated vinegar
  •       ½ tsp    Maggi Liquid Seasoning
  • 2 pinches    Black Pepper, ground
  •     1 dash    Caraway, ground
  •     1 dash    Nutmeg, ground
  •       2.4 g    DQ Cure (6% Sodium Nitrite)

Directions:
Day 1:

Cut Pork Sirloin into 1 inch cubes.
Combine Salt and DQ Cure and mix together with the meat. The cure salt mix will change the color of the meat, that is normal.
Refrigerate over night.

Day 2:

Transfer the cured meat into a large stock pot, cover with water and add the piece of onion.
Bring to a boil and simmer, until meat can be shredded easily about 1½ hours, be sure to check periodically and add hot water to keep the meat submerged.
Remove and discard onion and transfer meat to a large bowl. Reserve the liquid the meat was cooked in.
Shred meat while hot. Rubber gloves with a cotton glove liner works well for this.
Mix in the diced raw onion.
Add water to the reserved liquid to equal 1¾# and bring back to a boil, while adding Caraway, Nutmeg, Black Pepper, Essig Essence and Maggi Liquid. Turn off heat and stir in Gelatin.
Split meat into containers and fill up with the gelatin water (½ Meat to ½ Liquid).
Take a spoon, stir up the mix and refrigerate, until completely solid. (If you omit the stirring, the meat will settle on the bottom and you end up with just gelatin on top)

To serve, flip the Suelze out of the container onto a plate, surround with diced onions and garnish with a sprig of Parsley.

Cut and enjoy with a nice double crusted German Rye Bread and a cool Lager Beer.

For extra zest more white wine vinegar can be added when serving.

To see it done Picture by Picture
Click here for the Storyboard.

You can also print the storyboard from our PDF file here!

 

Tried and tested with these quantities and it works well!
 For more accuracy smaller amounts are in grams.
See larger recipe for your second batch as all your friends will stand in line to have some.

The unique taste of the two items below are essential to the flavor profile of this recipe and I myself would not substitute them.
 Essig Essence is a German vinegar concentrate made by Surig  and available in most German meat markets or speciality stores. Can’t find it, Geier’s Sausage Kitchen in Sarasota, Florida can send it to you.
 Maggi Liquid Seasoning available in most German and Polish stores, it is also carried by many Oriental Food stores. You can also get it from Geier’s Sausage Kitchen. www.geiers-sausage.com

Suelze, (Sülze)

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Souse extra lean or Head Cheese without the head and cheese

Ingredients:

  •       10 lbs    Pork Sirloin
  •         7 lbs    Water
  •           1 lb    Spanish Onion, raw and diced
  •             ½    Spanish Onion, left in 1 piece
  •      0.55 lb    Gelatin, unflavored
  •      0.13 lb    Salt
  •         6 tbs    Essig Essence, concentrated vinegar
  •         1 tbs    Maggi Liquid Seasoning
  • 10 pinches    Black Pepper, ground
  •   2 pinches    Caraway, ground
  •      1 pinch    Nutmeg, ground
  •       11.9 g    DQ Cure (6% Sodium Nitrite)

Directions:
Day 1:

Cut 10# Pork Sirloin into 1 inch cubes.
Combine Salt and DQ Cure and mix together with the meat. The cure salt mix will change the color of the meat, that is normal.
Refrigerate over night.

Day 2:

Transfer the cured meat into a large stock pot, cover with water and add the ½ piece of onion.
Bring to a boil and simmer, till meat can be shredded easily about 1½ hours, be sure to check periodically and add hot water to keep the meat submerged.
Remove and discard onion and transfer meat to a large bowl. Reserve the liquid the meat was cooked in.
Shred meat while hot. Rubber gloves with a cotton glove liner works well for this.
Mix in the diced raw onion.
Add water to the reserved liquid to equal 7# and bring back to a boil, while adding Caraway, Nutmeg, Black Pepper, Essig Essence and Maggi Liquid. Turn off heat and stir in Gelatin.
Split meat into containers and fill up with the gelatin water (½ Meat to ½ Liquid).
Take a spoon, stir up the mix and refrigerate, until completely solid. (If you omit the stirring, the meat will settle on the bottom and you end up with just gelatin on top)

To serve, flip the Suelze out of the container onto a plate, surround with diced onions and garnish with a sprig of Parsley.

Cut and enjoy with a nice double crusted German Rye Bread and a cool Lager Beer.

For extra zest more white wine vinegar can be added when serving.

To see it done Picture by Picture
Click here for the Storyboard.

You can also print the storyboard from our PDF file here!

I make it for Christmas and have to double the recipe as most of my friends and  some of my neighbors are waiting for their fair share.
 The unique taste of the two items below are essential to the flavor profile of this recipe and I myself would not substitute them.
 Essig Essence is a German vinegar concentrate made by Surig  and available in most German meat markets or speciality stores. Can’t find it, Geier’s Sausage Kitchen in Sarasota, Florida can send it to you.
 Maggi Liquid Seasoning available in most German and Polish stores, it is also carried by many Oriental Food stores. You can also get it from Geier’s Sausage Kitchen. www.geiers-sausage.com

Lobster Salad – to fit your Budget

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1DSC02384

Ingredients:

  •           1 lb    Imitation Lobster Meat chopped
  •       ¼ cup    Celery, chopped
  •        ½ tsp    Lemon Juice
  •                    Worcestershire Sauce to taste
  •                    Old Bay Spice to taste
  • ¼ – ½ cup    Mayonnaise

Directions:

Mix all ingredients together and refrigerate for at least 1 hour.
More mayonnaise or spices can be added to taste.

1DSC02386