Eierlikör – Egg Liqueur – Our Family Original

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We make it every year for Christmas in memory of Onkel Henry and – because we all love it!

Ingredients:

  •          12    Egg Yolks
  •    2 cups    Baker’s Sugar (384 g)
  •      3 pkg    Vanilla sugar (27 g)
  •    3 pints    Heavy Cream
  • 2½ cups    Vodka (80 proof) or 1⅛ cup Spiritus (150 proof)

Directions:

Beat together egg yolks and sugars until the sugars are dissolved.
Add the cream, beat until it thickens somewhat.
Stir in the Vodka.
Pour into clean/sterilized glass bottles and keep refrigerated.

Contains raw egg yolks!

Making it with pasteurized eggs is possible
but in our experience changes the consistency of the liqueur

Oma’s Classic Pineapple Punch

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Ingredients:

  •      1 can    Pineapple Tidbits
  •   1 bottle    White Wine
  •   1 bottle    Champagne
  • ¼-½ cup    Rum
  •                   Sugar to taste

Directions:

Drain pineapple and soak in rum overnight.
Pour into punch bowl, add chilled white wine and stir.
Add bottle of chilled champagne right before serving.
Add sugar if not sweet enough.

Pineapple can be substituted with other firm fruits such as:
Peaches, Strawberries, Apricots etc.

Basic Pineapple Punch

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Ingredients:

  •       1 can    Pineapple Tidbits
  •   1 bottle    White Wine
  •   1 bottle    Club Soda or other Sparkling Water
  • ¼-½ cup    Rum
  •                   Sugar to taste

Directions:

Drain pineapple and soak in rum overnight.
Pour into punch bowl, add chilled white wine and stir.
Add bottle of chilled sparkling water right before serving.
Add sugar if not sweet enough.

Pineapple can be substituted with other firm fruits such as:
Peaches, Strawberries, Apricots etc.

Wurstsalat with Mayonnaise

Posted on by October 10, 2021
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Ingredients:

  •   1 lb    Luncheon Meat sliced medium
  •      2    Large Sweet-Sour Pickles
  • 1Tbs    Juice from Pickles
  •            Mayonnaise

Directions:

Slice assorted luncheon meats (ham, bologna, onion loaf for example) into strips. Finely dice the pickles.
Mix luncheon meats and pickles together, then fold in enough mayonnaise to make it creamy.

Serve with a hearty bread or roll.

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Apple Fritters “Apfelküchle”

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Ingredients:

  •         4    smaller cooking Apples
  •         2    Eggs
  •   4 Tbs    Flour
  •   4 Tbs    Milk
  • 1 pinch    Salt
  •                Oil for frying

Directions:

Peel and core the apples.
Slice into ¼ inch thick rings.
Whisk together the egg, flour, milk and salt to make a batter.
Heat 1 tbs oil in a frying pan.
Pat the apple slices lightly with a paper towel before dipping them into the batter, the batter will stick better.
Dip the apple slices in the batter.
Fry the slices until golden brown on each side.

Serve hot, sprinkled with sugar and cinnamon or
Serve with Vanilla Ice Cream with the cinnamon and sugar sprinkled on it also (whipped cream is also tasty)

Bavarian Beef Rouladen

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Rouladen with Red Cabbage and Bread Dumpling in pudding form

Ingredients:

  • 6 slices     Top Round or Sirloin Tip thinly sliced
  • 4-6 tbs     Prepared Yellow Mustard
  • 6 slices     Bacon, diced
  •  1 large     Onion diced
  •          1     Garlic Dill Pickle diced
  •          6     Wooden Tooth Picks
  •    2 tbs     Vegetable Oil
  •  3 cups     Water or more to cover meat
  •    3 tsp     Granulated Beef Bouillon
  •                 Yellow Mustard for Gravy

Roux:

  •     2 tbs     Butter
  •     2 tbs     Flour

Directions:

Lay out meat, spread up to 1 tbs mustard on each slice, then follow with bacon, add onions generously and a few pieces of pickle.
Fold in sides of meat toward the center and roll up lengthwise. Secure with a wooden tooth pick.
Finished rolls will be about 3 inches wide.
In oven proof roaster add oil and nicely brown rouladen on all sides over medium heat on top of the stove.
Pre-heat oven to 350˚F.
Add enough water to the roaster to cover the meat, stir in additional prepared mustard and add beef bouillon.
Cover roaster, place in oven and roast for 1½-2 hours.

Roux:  Melt the butter in a small pan, add the flour stirring constantly at medium heat until it reaches a dark golden color, set aside
Once the rouladen are done bring roaster to top of the stove, remove meat and thicken the gravy with the roux, bring to a boil.
Pour gravy over meat and serve.

Little hint for browning: The browner the rouladen, the darker the gravy, but do not burn them while browning!

Serve with Dumplings or Spaetzle and Red Cabbage.

 

The rolled up uncooked rouladen can be wrapped in plastic wrap and frozen for future use.
For a few shortcuts, if you make larger quantities, click here.
If prepared the day before, do not overcook the meat !

To see it done picture by picture and step by step

Click here for the storyboard!

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

Bacon Lover Eggs

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1DSC02246Ingredients:

  •          2    Eggs
  • 2 slices    Bacon
  •    2 tbs    Onion chopped
  •                Black Pepper to taste

Directions:

Cut bacon into 1 inch pieces.
In a frying pan, fry bacon until browned on one side.
Flip the bacon pieces, add chopped onions and break two eggs on top.
Season with pepper and fry over low heat until egg whites set.
If you want your eggs more done, cover pan with a lid and keep cooking to desired doneness of eggs.
Serve with toast.

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Senffleisch

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1Senffleisch7Ingredients:

  •       1 lb     Round Steak, ½ inch thick
  • 4-6 tbs     Prepared Yellow Mustard
  •                 Flour
  •     6 oz     Onion thinly sliced
  •          4     slices Bacon
  •  3 cups     Beef Broth
  •                 Salt and Pepper, to taste

Directions:

Cut meat into palm sized pieces.
In a large non-stick frying pan brown the bacon then move it to the side of the pan.
Spread mustard on one side of meat (like you would on a slice of bread) then sprinkle flour on top of mustard.
Brown the meat (flour side down) in the bacon grease (leave the bacon slices in while cooking and remove before serving).
While it is browning on the one side spread the mustard on the top side and sprinkle with flour.
After it is turned to the second side add the onions and brown them along with the meat.
When browned, add the beef broth and simmer for one half hour, taste and add more mustard or salt and pepper to taste (it should have a definite mustard flavor).
Simmer for approx. another hour, until the meat is tender.
The gravy can be thickened with a roux or starch.

Serve over pasta or Spaetzle and Red Cabbage.

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Dates’n Bacon

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Ingredients:

  •        24      Dates, dried and pitted
  • 8 slices      Bacon
  •        24      Toothpicks

Directions:

Cut each bacon slice into 3 pieces (depending on the length of the bacon).
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.

For another version of the recipe see Dates’n Bacon Plus

Don’t like dates, use dried plums or apricots.

Bavarian Fleischpflanzerl

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Ingredients:

  •  500 g      Ground Meat (calls for Beef and Pork, but Beef will do)
  •         2      large slices Italian Bread
  • 100 ml     Milk  room temperature
  •          1    Onion about 100 g
  •     1 tbs    Butter
  •          2     Eggs
  •     2 tsp    Brown Mustard
  •     1 tsp    Salt
  •    ½ tsp    Pepper
  •    ½ tsp    Paprika
  •    ½ tsp    Marjoram ground
  •    ½ tsp    Nutmeg
  •     40  g    Butter for frying

Directions:

Soak bread in milk. Finely chop onion. In frying pan sweat onions with butter until glassy. Place ground meat into a bowl and mix in eggs, soaked bread and mustard.
Fold in onions and add all other spices to taste.
Form 8-10 patties.
In frying pan use butter to fry out the patties at medium temperature for about 15 minutes, flipping them a few times.

Serve with: Bavarian Potato Salad, Fried Potatoes, mixed salad
or even on a Hard Roll as a delicious Sandwich.
Add a Au Jus or Brown Gravy and serve over flat noodles for a quick meal.