Cheese Cream Torte “Käsesahnetorte”

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Ingredients:
Cake:

  •        4    Eggs
  •  130 g    Sugar
  •      9 g    Vanilla Sugar
  •  100 g    Flour
  •    50 g    Corn Starch
  •   2 tsp    Baking Powder

Filling:

  •          4    Egg Yolks
  •   200 g    Sugar
  •          1    Zest of whole Lemon
  • 250 ml    Milk
  •     12 g    Unflavored Gelatine
  •      1 lb    Ricotta Cheese
  •  2 cups    Heavy Cream,whipped
  • 1 pinch    Salt
  •               Confectioners Sugar for dusting

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:
In a sauce pot combine egg yolks, sugar, salt, zest and milk. Heat through while stirring constantly. When it has thickened slightly add gelatin and stir until dissolved. Sieve this mixed into a bowl(to remove undissolved granules) and allow to cool somewhat. Stir in the cheese, mix and then fold in the whipped cream.
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.

As a variation, you can add drained canned fruit on the bottom cake layer before adding the cheese mixture or follow our Käsesahnetorte with fruit recipe.

Scoring in the top cake layer makes it easier to cut the cake.

Gugelhupf

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Ingredients:

  •   250 g     Confectioner’s Sugar
  •          4     Eggs
  • 100 ml     Vegetable Oil
  •   10 ml     Water
  •        ½     Lemon (Zest and Juice)
  •  250 g     Flour
  •       7g     Baking Powder
  •    30 g     Raisins
  •    30 g     Dark Chocolate, grated
  •    30 g     Almonds, finely chopped

Directions:

Separate eggs and whip egg whites together with 2 tbs lukewarm water until stiff peaks form.

Combine sugar and egg yolks and whip it until frothy. Blend in oil and water and add the lemon juice and zest.
Combine flour and baking powder, add to the mixture and stir it in.
Carefully fold in the egg white and afterwards mix in the chocolate, raisins and nuts.

Butter the inside of the Gugelhupf form and coat with unseasoned bread crumbs.

Transfer the dough into the form and bake at 350° F for about 45 minutes until it is light brown.

Flip the Gugelhupf out of the form, let cool and sprinkle with confectioner’s sugar.

 

Currywurst

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Ingredients:

  •             1    Ring Bologna
  •      ½ cup    Ketchup
  •       ¼ tsp    Paprika
  •       ¼ tsp    Curry Powder or to taste
  •                   Granulated garlic
  •  10 drops    Worcestershire sauce
  •         1tbs    Oil for frying

Directions:

Skin Ring Bologna and cut into 3 pieces.
To shorten cooking time cut pieces in half lengthwise and score top.
Fry pieces with the oil until warmed through, season with paprika, curry powder, garlic and Worcestershire sauce.
Pour the ketchup over it and warm through.

Serve with a hard roll or baguette.

See another variety below the pictures

​

 

In Germany a specially made sausage is used for it. The sausage is scored, steamed and cut into pieces.  Dusted with Paprika and Curry powder and topped with Ketchup.
This dish can be bought all over Germany in many Restaurants and at roadside stands and is a good example of German fast food.

Currywurst with French Fries at the Rauhe Schaenke in Northern Bavaria

Currywurst with French Fries at the Rauhe Schaenke, Schoenlind in Northern Bavaria

Lemon Bars

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1DSC02366Ingredients:

Crust:

  • 2 cups    Flour, sifted  250g
  • ½ cup    Confectioner’s Sugar  50g
  • ¾ cup    Unsalted Butter, melted  175g

Topping:

  • 2 cups    Sugar  400g
  •   4 tbs    Flour  29g
  •   1 tsp    Baking Powder 4g
  •   6 tbs    Lemon Juice
  •        3    Eggs

Directions:

Line the bottom of 9 x 13 cake pan with parchment paper and butter the lip of the pan.

Crust: Mix ingredients together and press onto the bottom of the cake pan. Bake for 8 – 12 minutes at 350°F.
Topping: Mix ingredients together and pour over pre-baked crust and
place in the oven for another 20 to 25 minutes.
When cold, dust lightly with confectioners sugar and cut.

1DSC02369

Lobster Salad

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Made with Lobster and Alaskan Pollock Meat

Made with Lobster and Alaskan Pollock Meat. Retired and on a fixed income, photo will be exchanged when we can afford real Lobster Meat to make it. lol

Ingredients:

  •          1 lb    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 according to taste.

Not for Gourmets: You can use imitation lobster to be more economical.

Golden Gate Meats Sauerkraut

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Was rated by our customers as the best Sauerkraut around!

Ingredients:

  • 30 oz    Sauerkraut
  • 1/3 lb    Diced Bacon
  • ½ cup    Onion, diced
  •       ½    medium Carrot finely diced
  •        2    Bay Leaves
  •              Ground Caraway to taste
  •              Maggi Seasoning to taste
  •              Water
  •              Grated Raw Potato (optional)

Directions:

Drain the sauerkraut and reserve the juice in a glass. Rinse the kraut under cold water and squeeze out excess water.
In a pot, fry bacon until crisp then add the rest of the ingredients except for the potato and mix through.
Add enough water so that everything is covered.
Simmer for 1½-2  hours.
After the first hour of cooking taste it to see how sour it is then either add some sugar to sweeten or some of the reserved juice to make it more sour. Stir occasionally and add water if necessary during cooking.
The grated potato will bind it and should be added in the last hour of cooking if desired.

Crème Fraîche Substitute

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Ingredients:

  • ½ cup    Heavy Cream
  • ½ cup    Sour Cream

Glass jar with a tight fitting lid

Directions:

Allow both ingredients to come to room temperature.
Stir together in the glass jar and close.
Let sit at room temperature for about 6 to 8 hours, until the cream thickens.
Chill and it is ready to use.

Keeps refrigerated for up to 7 days.
Other recipes use buttermilk and heavy cream, see below.
In our opinion the recipe on top has a more delicate flavor.

  • 1 pint Heavy Cream
  • 2 Tbs Buttermilk

Directions are the same as above.

Beef with Horseradish Gravy “Krenbrüh”

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1DSC02065

Ingredients:

Broth:

  •      3 lbs    Chuck Roast, boneless
  • 2 stalks    Celery
  •           1    Leek
  •           2    Carrots
  •           1    Onion
  • 12 cups    Water
  • 6 cubes    Maggi Beef Bouillon or as needed

Roux:

  •      6 tbs    Butter
  •      5 tbs    Flour

Gravy:

  •           1    Hard roll
  •                 Fresh horseradish

Directions:

Broth:  In a stock pot place all the ingredients listed except the beef bouillon and bring to boil.  After it has begun boiling add 3 beef bouillon cubes. Turn down to a gentle boil and cook for 2½ –3 hours.  Taste the broth to see if the flavor is strong enough, add more beef bouillon as needed.
Remove the meat and strain the broth.  

Roux:  Melt the butter in a small pan, add the flour stirring constantly until it reaches a dark golden color, set aside.

Gravy:  Clean, peel and grate the horseradish.
The finer it is grated the sharper the taste.
Soften the hard roll in some of the broth.  In a separate pot put as much broth for the gravy as you think you will need for one meal. Save the rest for soup or stock.
Press the hard roll through a sieve into the broth, keep pouring broth over it until it is dissolved.
Thicken the gravy with as much roux as needed to bring it to the consistency you prefer.

In the end add grated horseradish to taste. Start with 1 cup and add more if you like it hotter.
Bring it up to a boil then turn it off.

Serve the gravy with the meat and potato dumplings.

1DSC02272

Beef Rouladen – Short cuts for larger quantities

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When we make Rouladen – we always make a larger quantity and freeze them raw or make them for a special occasion, like last year150 of them for a church dinner.
Here are a few shortcuts to speed up the process and cut down on cleaning:

Chop all the onions and the pickles.
Dicing the bacon could save you some money as you can put on a little bit less of it per slice.
Use a larger work surface and cover with a new cut open plastic bag (make sure that the plastic is not perfumed), for sanitation and easier clean up.
Lay out as many of the meat slices as you can fit on the plastic.
Follow the steps from the previous recipe.
Once rouladen are rolled prepare an oven proof roaster and a frying pan.
Add some oil to the frying pan and brown as many rouladen as you can fit into the pan, but with enough room so that you can still turn them.
Once nicely browned on all sides transfer meat to roaster.
Add water, some prepared mustard and some granulated bouillon to pan and de-glaze.
Pour juice from pan over rouladen in roaster and fry the next batch.
To speed it up even more use a second frying pan.
Little hind for browning: The browner the rouladen, the darker the gravy, but do not burn them while browning!

For the rest of the instruction go back to the original recipe or our step by step story board.

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

Eierlikör – German Egg Nog

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This Eierlikör is pasteurized, please see the note and the link below for the, IMHO, better stuff!

Ingredients:

  • 5 Egg    Yolks
  • 2 cup    Heavy Cream
  • 1 pkg    Vanilla Sugar
  • ¾ cup   Baker’s Sugar
  • 1 cup    Vodka

Directions:

Heat cream and sugar, but do not allow to cook.
Beat egg yolks in a bowl.
To temper the eggs add two spoonfuls of hot milk to eggs and stir quickly.
Then slowly pour the eggs into the cream stirring constantly with a whisk. Heat the mixture for about 5-7 minutes while stirring but do not let it boil.
Remove from heat and allow to cool somewhat then add vodka and mix.
Strain through a fine sieve to catch any solids and pour into a bottle and refrigerate overnight before serving.

Must be kept refrigerated.

Pasteurized

This version is acceptable, but our family and friends prefer the original variety.
Click here for recipe.
We also tried to use pasteurized egg yolks, but that way the drink did not have the thick body it should have and was too watery.