Ingredients:
Directions:
Combine cheese, onion, cream, ketchup and horseradish and stir till smooth.
Chop shrimp into small pieces and fold into cream cheese mix.
Garnish with a sprig of parsley (optional) and serve with crackers, bread-
Horseradish and ketchup can be substituted with Cocktail sauce.
Ingredients:
For a cheaper every day variation of our “Obatzda” recipe just use cream cheese and 1 tbs Half and Half, together with the seasoning, onions and add a touch of garlic powder.
Can also be served with crackers as a dip
Ingredients:
Directions:
Remove the rind from the brie and in a bowl break down the soft center with a fork.
Mix in cream cheese, butter, onions and seasoning.
You can add heavy cream to make it softer and the use of a little bit of wheat beer is also allowed.
Serve with bread or pretzels.
Instead of cream cheese the original recipe calls for “Romadur”, which is a stronger tasting and smelling soft cheese, in the same category as “Limburger” only milder.
Obatzda is at home in the beer gardens of Bavaria and goes back to the beer garden of the oldest brewery in the world “Weihenstephan”.
It is “the” way to still serve and enjoy over-
Ingredients:
Radish, Tomato, Pickle, Parsley to Garnish
Directions:
Prepare asparagus, if fresh, clean and simmer in water to desired tenderness. Immerse in cold water, then drain.
If using canned asparagus, omit cooking process, just drain.
Lay out boiled ham slices and spread with Wurstsalat, top with asparagus and roll.
Garnish according to your preference.
Wurstsalat recipe in Salad Section.
In Germany the white asparagus is more prevalent, you can also use green.
Ingredients:
Directions:
Lay out the cream cheese so that it softens slightly.
Have the ham sliced a heavy medium.
Lay out the ham on a flat surface.
Spread the cheese onto the ham to desired thickness.
Lay the length of the green portion of the onion or the chives at one end of the ham.
Roll the ham starting where the onion is so that the onion is in the center.
Refrigerate until the cream cheese is solid.
Slice ¾ of an inch thick and arrange on a plate.
Quick and easy.
Ingredients:
Directions:
When eggs are cold, peel and cut in half.
Remove yolks and place in a bowl.
Mash up yolks with a fork, add all other ingredients and mix thoroughly (add more mayonnaise if needed).
Fill egg cream into a frosting bag and pipe into egg white halves.
Decorate with caviar, chopped chives, green onions, bacon bits, salad shrimp, slivers of smoked salmon or just sprinkle with paprika.
Ingredients:
Directions:
Flatten cream cheese onto the center of a dinner plate.
Drain, squeeze out and discard fluid of the crab meat and distribute crab meat over the cream cheese.
Combine ketchup with horseradish to taste or use a prepared Cocktail Sauce.
Spread sauce carefully over crab meat.
Serve with crackers.
A basic Cocktail sauce is a mixture of Ketchup and Horseradish
 |
Ingredients:
Directions:
Clean the clove of garlic and cut in half. Rub the cut side around the bottom and sides of a heavy fondue dish or skillet.
Add the wine and heat until bubbles form, but do not allow to boil, turn down heat to low.
Sprinkle the flour over the cheese and toss until well mixed.
Gradually add the cheese, ½ cup at a time, and stir with wooden or plastic spoon until cheese is completely melted before adding more.
Once all the cheese is melted add the Kirschwasser and salt and pepper to taste.
Place the fondue dish on its stand over low heat.
Set out long handled forks to spear the bread for dipping.
Stir the cheese often to prevent scorching, more warm wine can be added if the cheese becomes too thick.
Other hard Swiss cheeses can be substituted for Gruyere.
We received a higher quality fondue set as a wedding present over 40 years ago which is still in use. The major feature of the pot is that it is enameled cast iron which is magnetic and besides using it on the stand and burner we can also use it on our induction plate. Reading reviews and comparing fondue sets the Swissmar set seems to be the closest to the set we have. We do not own this set but ours can not be purchased anymore.
Ingredients:
Directions:
Combine butter, eggs, sugar and vanilla sugar in a bowl and blend with hand mixer until frothy.
Mix flour with baking powder and carefully mix into the butter/sugar mixture.
Cover a jelly roll pan (15×10 inches/38×26 cm) with parchment paper. Spread the dough onto the paper and arrange the drained apricots on it.
Bake at 325°F in conventional oven, check after 30 minutes.
Let the cake cool, sprinkle with confectioners sugar and serve with whipped cream.
The juice from the apricots could be cooked with gelatin to pour over the apricots (after they are cooled down) as a glaze.
Ingredients:
Cake:
Filling:
Directions:
Preheat oven to 350°F.
Line the bottom of a 10½ inch spring-form with parchment paper.
Sieve together flour, corn starch and add baking powder.
Beat eggs with sugar until light and fluffy.
Gently fold the flour into the egg mixture. Pour batter into the form and bake for 25-35 minutes.
Cool on a rack then cut in half to make two layers.
Place the bottom layer on a cake platter and surround with an adjustable cake collar.
Filling:
Drain the mandarin oranges and cut into smaller pieces. Combine the juice with the gelatin.
In a bowl stir the sugar into the Ricotta cheese, add the lemon juice and zest and the salt. Fold in the whipped cream.
Heat the juice gelatin mix until the gelatin is completely dissolved, stirring constantly.
Spoon by spoon stir in the cheese mix into the gelatin (if you stir the gelatin into the cheese mix it will turn clumpy). Add the orange pieces
Pour this mixture onto the bottom layer then add the other cake layer onto the top and refrigerate overnight.
The next day remove the form, loosening the filling from the form with a knife.
Dust the top with confectioners sugar.
Other variations: Instead of oranges add 1 lb fresh or frozen berries
(such as blue berries or red currant)
Scoring in the top cake layer makes it easier to cut the cake.