Schopperla – Schupfnudeln

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Ingredients:

  •       1 kg     Potatoes
  •     200 g     Flour
  •            5     Eggs
  •       1/4 l     Milk
  •      1 tsp     Salt
  •   2–3 tbs    Oil
  •       50 g     Butter

Directions:

Boil potatoes, peel and cool completely.
Push potatoes through a potato press (potato ricer), add flour, 3 eggs and salt and knead it into a dough.
Wet your hands in cold water and with damp hands roll out ½ inch thick and 3 inch long dumplings “Schopperle”.
Heat oil in frying pan and fry noodles until golden brown.
Arrange “Schopperle” in casserole dish.
Blend the other 2 eggs together with milk and some salt and pour over the “Schopperle”.
Place in preheated oven and bake until egg mixture is firm all the way through.

Serve with Sauerkraut  or as a dessert with a fruit cocktail or apple sauce

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Red Cabbage

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Ingredients:

  •      2 kg     Red Cabbage
  •          2     Onions (about 300 g)
  •          2     Apples (about 300 g)  firm & tart like  Boskoop or Macintosh
  •   100 g     Butter
  •     80 g     Sugar (4 heaping tbs)
  •          3     Bay Leaves
  •          5     Cloves
  •          5     Juniper Berries
  • 500 ml     Water
  • 200 ml     Apple Cider
  • 200 ml     Red Wine Vinegar
  •     1 tbl     Salt
  •    1 tsp     Pepper
  •     2 tbl     Corn Starch, Potato Starch or a finely graded fresh Potato

Directions:

Clean the Red Cabbage, cut in half, remove stem and slice thinly.
Finely chop onions.
Peel apples, remove core and cut into small pieces.
In a large pot melt the butter, add the sugar and caramelize over low heat.
Add onions and apples and brown lightly.
Add the red cabbage and fold everything together.
Pour in water and apple cider and add the vinegar right away that the cabbage retains it’s color.
Add bay leaves, juniper berries and cloves (if placed in a unfilled teabag or cheese cloth bag they are easier to remove in the end).
Cover and simmer for 1½ hours stirring occasionally.
Add salt and pepper to taste.
Whisk starch together with 5 tbs of water, stir into cabbage and bring to a short boil. Adding the graded fresh potato would replace the starch mixture.

Left over red cabbage freezes well for future use.

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Serve with Roast of Goose, Deer, Sauerbraten, Rahmbraten and Rouladen
but also excellent with Hot Dogs and Bratwurst.

Roasted Breast of Goose

Rouladen and Serviettenkloß

 

Salmon Canapés

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Ingredients:

  •     400 g     Smoked Salmon
  •     300 g     Cream Cheese
  •       2 tbs    Horseradish, prepared
  •       2 tbs    Tartar Sauce
  •       1 tsp    Salt

For the Garnish:

  •            4      Eggs, hard boiled
  •            5      Sweet-Sour Pickles
  •        3 tbs     Caviar
  •    1 Bunch     Dill, fresh
  •                     Onion, thinly sliced
  •              1     Baguette

Directions:

Combine the cream cheese with horseradish, tartar sauce and salt (to taste) and blend thoroughly.
Peel and slice the hard boiled eggs.
Cut bread (baguette) about ½ inch thick and spread with cream cheese mix.
Top with smoked salmon and garnish with a slice of egg, some caviar and onion slice.

Place on serving platter and decorate with sprigs of fresh dill.

Alternatives:

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Vanillekipferl 2

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Many of our recipes come from a cookbook our mother started over 80 years ago or from her directly and it seems that over the years she changed some recipes or different members of our family adapted the recipes to better fit their taste and needs.

Here is the version my sister posted on our German site ingeskueche.com.

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Ingredients:

  • 210 g      Unsalted Butter
  • 125 g      Sugar
  •        1      Vanilla Sugar
  •        1      Egg
  • 200 g      Almonds, blanched and ground
  • 280 g      Flour

For coating :

  •        5     Vanilla Sugar (about 40g)
  •   75 g     Confectioners Sugar

Cream butter, add sugar and egg, beat together.
Add flour and then knead in almonds until well blended.
Cover with plastic wrap and refrigerate for one hour.
Cover baking sheet with parchment paper.
Pinch off a ¾ inch ball of dough and shape into crescent.
Place on parchment paper leaving 1 inch space between cookies.
Bake at 300°F for 20 minutes or until light golden.

mix Vanilla sugar and confectioners sugar together

Allow to cool slightly, so they will not break, and roll in vanilla sugar mix.

Makes about 4 dozen.

Karl’s Lachs/Lox

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Ingredients:

  •      1 lb     Salmon fillet, skin on
  •    2 tbs     Kosher or Sea Salt*
  •    2 tbs     Sugar*
  • 1 pinch     Dill weed
  •                Ground White Pepper to taste

also needed

  •         1     large Zip Lock Bag
  •         1      Brick
  •         1     Casserole pan or dish

Mix salt, sugar and dill together.

Rub Salmon with all of the mixture and place into Zip Lock bag. Remove as much air from bag as possible and seal bag.

Place bag with the fish skin up into casserole dish, place brick on top and refrigerated over night.

Open bag and drain all fluid. Re-close the bag placing fish skin down in the casserole dish and refrigerate again overnight with the brick on top.

Repeat the process one more time.

On Day 3 remove the brined salmon which is now considered Lox, scrape off any left over salt/sugar crust, slice paper thin against the grain and enjoy.

For a smoked flavor, a few drops of liquid smoked can be added to the seasoning mix.

This is the Northern European way of Sushi.

We enjoy this on a freshly baked Sourdough Rye Bread with some butter and slivered fresh Garlic on top, to combat the ensuing garlic breath, or mother made us chew on whole coffee beans!

Or you could just throw it, with creamed cheese, on a bagel. Try Capers on top as an add on.

* Cut amount of Salt and Sugar in half to suit or taste and dietary needs. Oct. 2019

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Tante Sophie’s Mushroom Schnitzel

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Schnitzel in Mushroom/Caper sauce

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Ingredients:

  •        1 lb    Boneless Pork Cutlets cut 1/8 inch thick
  •    ½ cup    Flour
  •     1 cup    White Rhine Wine, not too dry
  •    ¾ cup    Chicken Broth
  •   1 clove    Garlic, finely chopped
  •     ½ tbs    Lemon Juice or more to taste
  •     1 cup    Portobello mushrooms
  •  1½ tbs    Capers
  •     3 tbs    Butter unsalted
  •     2 tbs    Vegetable Oil
  •                 Salt and Pepper to taste

Directions:

Prepare all ingredients.
If pork is cut too thick you need to pound them.
Dredge pork in flour, flour can be salted and peppered to your taste.
Heat the oil in a large skillet and lightly brown pork cutlets on both sides adding half of the butter towards the end to get them nicely brown, remove and keep warm.
De-glaze the pan with wine and reduce to about half, add the broth, garlic, mushrooms, lemon juice and capers. Simmer till sauce thickens a little. Add the remaining butter then, once the butter has melted, add the pork cutlets and simmer a couple of minutes.
To thicken the sauce stir in some dissolved potato- or corn starch (optional).
Serve cutlets topped with sauce.
To round off this meal try our Potato/Mushroom Casserole with it.

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Potato-Mushroom Casserole

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Ingredients:

  •    2 lbs    Potatoes
  •    4 oz    Portobello Mushrooms
  •    4 oz    Lean Bacon
  •   1 cup    Diced Onions
  •   1 pint    Heavy Cream
  •    2 tbs    Butter
  •          2    Eggs
  •  ¼ cup    Water
  •     3 oz    grated Parmesan
  •                Parsley
  •                Salt & Pepper

Directions:

Prepare all ingredients.
Peel and thinly slice potatoes, a mandolin slicer makes this easy. Place in bowl and cover with water, to prevent discoloration.
Clean and slice mushrooms.
Dice Bacon.
Chop Parsley.
Blanche potatoes for a few minutes in boiling salted water then chill quickly in cold water.
In a frying pan brown the bacon with 1 tbs butter, add onions and sauté till they are glassy. Add mushrooms, 1 cup of heavy cream, the water and simmer for about 10 minutes to reduce the liquid.
Transfer half of the potatoes to a medium size greased casserole dish and cover with the Bacon/Mushroom sauce.
Layer the rest of the potatoes on top and season with salt and pepper to taste.
Mix chopped parsley with the Parmesan cheese, the remaining heavy cream and the eggs and pour over potatoes.
Cut the remaining butter into thin slices and distribute over the top of the casserole.
Optional: Extra Parmesan cheese can be sprinkled on top.
Preheat oven to 350°F. Bake for 30 minutes covered with Aluminum foil, uncover and bake for another 60 minutes till golden brown.

This recipe is very rich in taste, a leaner version can be achieved by using Half & Half instead of Heavy Cream!

Zwiebelrostbraten (Onion Steaks)

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ZwiebelrostbratenThe ingredients of the Zwiebelrostbraten (Onion Steak) differ depending on the area where the meal is served. Besides the basic ingredients some call for tomato paste others for paprika, mustard, white or red wine and some even add sugar to make it sweet. Some just top the meat with fried onions, others coat the onion rings with a flour/paprika mixture and deep fry them until they are crisp like onion-rings.

 

 

 

Ingredients (our version):

  •          2    New York Strip Steak or Rib-eye Steak (¾ inch cut)
  •   16 oz    Onions, sliced thin into rings
  •    1 can    Tomato Sauce 8 oz
  •   2 cups    Beef Broth
  •      5 oz    Flour
  •     1 tsp    Hungarian Paprika
  •  1 pinch    Garlic Powder
  •                Olive oil for frying
  •                Salt and Pepper to taste

Directions:

Combine the flour and paprika and mix well.
Season Steaks with garlic, salt and pepper to taste and trench in flour/paprika mixture.
In a frying pan saute the onions in oil until golden brown. Set aside and keep warm. (For crunchy onions – coat onion rings with flour/paprika, shake off excess flour and deep fry until golden brown and crunchy).
Add a little more oil to pan and brown meat on both sides (about 3 minutes on each side). Remove and keep warm.
Add 1/3 of the onions to the pan together with beef broth and tomato sauce. Season with salt and pepper to taste.
Reduce to desired consistency.
Add meat with meat juices to pan and bring to a simmer. Do not overcook!
Arrange meat on plate, spoon on some gravy and top with the fried or deep fried onions.

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Fried Steaks

Fried Onions

Fried Onions

Serve with fried Potatoes or in the Black-forest region you would serve Spaetzle with it.
Many recipes I saw tell you to pound the pieces of meat to make them more tender. If you start with quality USDA Choice or Prime Steak(s) this should not be necessary.

Virgin Hugo

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A classic refreshing summer drink in Europe

Ingredients:

  • 2 cl    Elderflower Syrup**
  •    1    Wedge of Lime
  •    1    fresh Mint leaf
  •          Sparkling Mineral Water
  •          Ice cubes

Directions:

In a Highball glass (10-12 ounces) pour in the elderflower syrup.
Squeeze in some lime juice and drop the remaining wedge into the glass.
Lightly squeeze the mint leaf to release it’s flavor and add to the glass.
Add ice cubes and fill up with mineral water. To adjust the taste add more elderflower syrup.
Stir lightly and serve.

Note:
The Syrup used is from the Elderflowers, not the berries! We will publish how to make your own Elderflower Syrup shortly, as for now we found the syrup at our local IKEA store.

**2 cl is the size of a regular shot-glass about 3/4 full