Mascarpone Creme with Strawberries

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Recipe for about 8 dishes

Ingredients for the Mascarpone Creme:

  •   250 g    Mascarpone
  •   150 g    Sour Cream
  •    5 tbs    Sugar
  •    4 tbs    Lemon Juice – freshly squeezed
  •   200 g    Heavy Cream

Ingredients for the Strawberry puree:

  •   500 g    Strawberries, frozen
  • 2-3 tbs    Sugar

To Garnish:

  • Whole Strawberries, Peppermint Leaves and Lady Fingers

Directions:

Combine Mascarpone, sour Cream, sugar and lemon juice and stir well.
Whip the heavy cream and fold into the cheese mix.
Put aside 8 nice Strawberries for garnish.
Unthaw the rest and puree together with the sugar.
Spoon in 2 tbs strawberries into glass dessert dishes, top with Mascarpone creme and repeat the process.
Garnish each glass with a strawberry and a mint leave and serve with a lady finger. Or top with a piece of dark chocolate if you do not have mint leaves.

Shashlik Sauce

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Ingredients:

  •    150 g     Onions, Diced
  • 2 cloves    Garlic, minced
  •      3 tbs    Olive Oil
  •     250 g    Red Pepper, diced
  •     500 g    Tomato Sauce
  •   200 ml    Vegetable Broth
  •     50 ml    Red Wine (optional)
  •       50 g    Tomato Paste
  •      2 tsp    Curry Powder
  •      2 tsp    Hungarian Paprika
  •      2 tsp    Sambal Oelek
  •      2 tsp    Worcestershire Sauce
  •      1 tsp    Marjoram
  •      1 tsp    Cumin
  •      1 tsp    Prepared Mustard
  •                  Salt and Pepper to taste
  •      2 tsp    Sugar
  •     100 g    Sweet and Sour Pickles
  •   1 pinch    Chili Powder (optional)

Directions:

Saute onions and garlic until glassy. Add the diced red peppers, tomato sauce, broth and paste, cover and let it simmer for about 45 minutes.
Puree with an immersion blender and season with the above listed seasonings to taste.
Finely dice the pickle(s) and fold in.

Serve hot with Shashlik see our Pork Kabobs.

Elderflower Liqueur

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A potful of Elderflower Blossoms

Ingredients:

  •       35-40    Elderflower Blossoms
  •       3 Liter    Water, lukewarm
  •          50 g    Citric Acid
  •         1  kg    Sugar
  •   3 bottles    Vodka 0,7 Liter  – 80 proof –

Zubereitung:
Prepare the elder blossoms by shaking them vigorously to eliminate any possible insects. (We usually do this before we bring the blossoms inside).
Cut off the thick stems and place them into a large pot.
Pour in the lukewarm water and the citric acid, cover and set aside for 24 hours.
Filter through a cheesecloth and add the sugar and the vodka stirring occasionally.
Fill the liqueur into bottles once the sugar is disolved.
Store in a cool and dark location.

As this does not need time to ripen you can enjoy the first shot right away.
It will hopefully last you until the next time the elder trees blossom!
Try pouring a shot the next time you serve Vanilla Ice Cream.

The original recipe calls for Korn -38%- a German type of clear booze made from Rye.

 

Elderflower Syrup

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an Umbel of Elder Flowers

The Homemade alternative to the syrup available at Ikea.
Beginning of June when the Elder Tree is in full bloom it is time to make the years batch of elder flower syrup. It tastes great in Champagne, Mineral Water and mixed drinks like a Hugo (a favorite of all our friends) or the drink recipe we found at Ikea.
With about half a year of cold weather here in Michigan the syrup is also excellent in a glass together with a few slices of ginger topped with hot water.

Ingredients:

  •    1 kg    Sugar
  • 1 Liter    Water
  •        2     Lemon
  •      25     Elderflower Umbels in full Blossom

Directions:

Cook the sugar in water until dissolved. Slice the lemon, add to the sugar water and bring it up to a boil again and let cool until it is about body temperature.
Prepare the elder blossoms by shaking them vigorously to eliminate any possible insects. (We usually do this before we bring the blossoms inside).
Cut off the thick stems and place them into a large pot.
Pour the cooled down sugar water over the blossoms, cover and let stand at room temperature for 3 – 4 days.
Remove the lemon slices after 24 hours.
Filter the finished syrup through a cheesecloth and fill into sterilized, closable bottles.

The syrup will keep for a year in a cool location or until the next blooming of the elder trees.

Geschnetzeltes with Spätzle

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Ingredients:

  •      500 g      Pork Tenderloin
  •      200 g      Onions
  •       1 tbs      Butter
  •      250 g      Mushrooms
  •    400 ml      Heavy Cream
  •   ¼  Liter      Beef Broth
  •       3 tbs      Herb Vinegar
  •       1 tbs      Sugar
  •       2 tbs      Flour
  •       1 tsp      Salt
  •                     Parsley to Garnish

Directions:

Cut pork into strips, chop the onion and slice the mushrooms.
Melt the butter in a frying pan and brown the meat, onions and mushrooms.
Add the broth, mix the flour with the heavy cream and stir into the meat. Cover and simmer for about 15 minutes.
Season with salt, vinegar and sugar to taste and bring it to a boil.
Transfer to serving bowl and sprinkle with some parsley.

Serve with Spaetzle and a Mixed Salad.

Mixed Salad/Gemischter Salat

Posted on by October 1, 2019
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Schnitzel served with a mixed salad

Schnitzel served with a mixed salad

In many restaurants in Germany and also as part of many recipes you will have a “Mixed Salad” (gemischter Salat) as a side dish.
It basically is a creation of the chef, as to which salads to include or how to present it.
A Basic mixed salad could be some potato salad, cucumber salad, carrot salad, Cole slaw and others, like tomato salad. red beets or asparagus salad, partitioned on a plate and served alongside your entree.
A few examples can be found in the posted pictures.

Rosemary Potatoes

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Ingredients:

  •       2 lbs       small Potatoes
  •   6 sprigs      Rosemary, whole, fresh (about 3 tbs)
  •  2 cloves      Garlic
  •   1-2 tbs      Olive Oil
  •                    Salt and Pepper

Directions:

Prepare a cookie sheet with parchment paper.
Wash potatoes, cut them in half and place them skin up on to the cookie sheet. If potatoes are larger cut them into 4 to 6 pieces.
Mince the garlic and sprinkle on top of the potatoes together with the rosemary.
Brush with olive oil and season with salt and pepper to taste.
Bake in oven for 35 – 40 minutes at 400ºF.

A healthy side for Meat and Fish. Try our Quark with Chives recipe, see serving suggestion in the picture below.

Rosemary potatoes with Fish and Quark

Fancy Rhubarb Cake

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Ingredients:

  •   125 g    Unsalted Butter
  •          3    Egg Yolks
  •   125 g    Sugar
  •     14 g    Vanilla Sugar
  •   250 g    Flour
  •    2 tsp    Baking Powder

for the Filling:

  •   750 g    Rhubarb about 5 sticks
  •    2 tbs    Sugar
  •   1 pkg    Dr. Oetker Vanilla Pudding
  • 300 ml    Milk
  •    2 tbs    Sugar
  •   100 g    Confectioners Sugar
  •          3    Egg Whites

Directions:

Wash and clean the rhubarb, cut into 1 inch pieces and coat with 2 tbs sugar.
Butter 22 cm (8½ inch) spring form and coat with bread crumbs.
Separate the eggs.
Combine butter, egg yolk, sugar and vanilla sugar and beat until frothy. Mix the flour with the baking powder and fold into the butter/sugar mix.
Transfer and spread dough into spring form.
Prepare the pudding following package directions, but use only 300 ml milk and 2 tbs sugar.
Let the rhubarb drain, fold them into the pudding and layer on top of the dough in the spring form.
Bake at 350ºF for about 20 minutes.
In meantime beat the egg whites with 2 tbs warm water and the confectioners sugar until stiff peaks form.
Remove the cake from the oven and distribute the egg white mix on top of the rhubarb.
Bake for another 25 minutes at the same temperature until the meringue is lightly brown.

Butter Cookies

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-from Oma Kaethe’s Cookbook-

Ingredients:

  • 375 g      Unsalted Butter, softened
  • 190 g      Sugar
  •       5      Egg Yolks
  • 500 g      Flour

To Brush on:

  •        2      Egg Yolks

Directions:

Use a mixer with a dough hook, cream the butter and sugar, then add egg yolks.
Add flour spoon by spoon and keep kneading.
Separate the dough into 4 balls and refrigerate.
Once firm, place dough between plastic wrap and roll out to a 3/8 inch thickness.Cut out cookies with different shaped cookie cutters.
Place on a parchment paper covered cookie sheet and brush with egg yolk.
Bake at 350ºF for about 10 – 13 minutes until golden brown.

Try our Nutty Macaroons recipe to use up left over Egg Whites.

Nutty Macaroons

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-To use up left over Egg Whites-

Ingredients:

  •        6      Egg White
  • 500 g      Sugar
  • 500 g      Hazelnut, Almonds or Coconut Flakes

Directions:

Blend the egg whites, the sugar and the ground nuts well together.
Scoop out the dough with a small spoon and roll into small balls.
Lay out the ball on a cookie sheet and lightly push a whole nut in the middle (except when you make coconut macaroons).
Bake at 350ºF for about 10 – 15 minutes until golden brown.
Let cool on a wire rack and hope there will be any left over for Christmas.