Schaschlik – Pork Kebob

Posted on by October 24, 2021
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Ingredients:

  •       1 lb    Pork Loin, trimmed and cut into 1 inch cubes
  •           1    Lemon
  •       ½ lb    Bacon, thick cut
  •            2    Red Bell Peppers
  •            2    Onions
  •                  Grill Seasoning*, to taste, see recipe
  •      5 tbs    Vegetable Oil
  •                  Skewers, metal or wood

Directions:

Squeeze out lemon and mix the juice with the oil. Sprinkle pork with grill seasoning, coat with the Lemon – Oil mixture and marinate for 3 to 4 hours.
Cut bacon into1inch pieces.
Clean the peppers and onions and cut into pieces.

Stick the meat on the skewer, alternating with bacon, pepper and onion, ending with a piece of pork.

BBQ for 10 to 15 minutes.

Serve with Schaschlik Sauce or Curry Ketchup

Feuerzangenbowle Singles

Posted on by May 13, 2020
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Christmas Market in Landshut, Bavaria

Ingredients:

  •  1 bottle   Red Wine
  •            1   Cinnamon Sticks
  •            1   Orange
  •            1   Lemon
  •            3   Whole Cloves
  •            2   Allspice, whole
  •            1   Cardamon, whole – optional
  •                 Cane sugar to taste
  •                 Rum 160 proof
  •                 Sugar Cubes

Directions:
Combine the first 8 ingredients into a large enough pot and heat.
The Sugar amount depends on the sweetness/dryness of the wine you are using and to your taste of how sweet you like the final result. In Germany the end result is usually on the sweet side.

When heated let it draw over low heat for at least 15 minutes before serving.

Do not boil!!!

Ladle the wine into porcelain mugs or heatproof glasses.
Set the “sugar holder” on top and place a sugar cube on it.
Soak the sugar with the rum and light.
The “romantic” blue flame will melt the sugar and it will drip into the hot wine.
If needed, spoon more rum over the sugar until the sugar is dissolved.
Be careful not to set your house on fire.

Never pour the rum directly from the bottle on to the flame!!!

Serve and enjoy!

The Sugar Holders I found in Bavaria

Sugar Holders: I am working on making homemade sugar holders out of 8 or 10 gauge solid Copper or Stainless Steel Wire, bend into a loop like on the red cup above, but laid on the cups like in the pictures right above! I will post pictures when I have them!

I see recipes calling for up scale wines for this, with the added sugar you do not have to be that fussy. Using ALDI or Trader Joe’s red wine assortment will give you just as many positive opinions, even from my wine connoisseur friends.

8awg copper wire

Feuerzangenbowle

Posted on by May 13, 2020
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Linked from Wikimedia Commons. Author: Kore Nordmann

Ingredients:

  • 3 bottles   Red Wine (2-3 liters total)
  •            2   Cinnamon Sticks
  •         1-2   Oranges
  •         1-2   Lemons
  •            5   Whole Cloves
  •            4   Allspice, whole
  •            2   Cardamon, whole – optional
  •                 Cane sugar to taste
  •            1   German Sugar Cone* – “Zuckerhut”
  •                 Rum 160 proof

Equipment needed: see remarks below

Directions:
Combine the first 8 ingredients into a large enough pot and heat.
The Sugar amount depends on the sweetness/dryness of the wine you are using and to your taste of how sweet you like the final result. In Germany the end result is usually on the sweet side.

When heated let it draw over low heat for at least 15 minutes before serving.

Do not boil!!!

Set up the equipment** as listed below.
Instead of a sugar cone you can pile up sugar cubes on the tongs.

Precaution to take, when your guests arrive, collect their car keys and store them in a safe place. This drink will sneak up on you!!
Also turn down the lights for ambience.

Soak the sugar with the rum and light.
The “romantic” blue flame will melt the sugar and it will drip into the hot wine.
Spoon more rum over the sugar until the sugar is dissolved. Be careful not to set your house on fire.

Never pour the rum directly from the bottle on to the flame!!!

Serve in porcelain mugs or heatproof glasses.

Tongs for the sugar cone

**Here is the equipment you need for this:
A ovenproof 5 Quart Glass Bowl or a stainless steel round Chafing Dish.
The tongs to rest the sugar cone on.
A Sugar Cone, see link below

*Here is a link to a YouTube video on how to make your Sugar Cone at home.
And another sugar cone making link: Mini “Zuckerhut”

A Raclette or Swiss Cheese Fondue is a nice add on for this evening!

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I see recipes calling for up scale wines for this, with the added sugar you do not have to be that fussy. Using ALDI or Trader Joe’s red wine assortment will give you just as many positive opinions, even from my wine connoisseur friends.

Glühwein – Mulled Wine

Posted on by May 13, 2020
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Picture in public domain downloaded from Wikimedia Commons

Ingredients:

  • 3 bottles   Red Wine (2-3 liters total)
  •            2   Cinnamon Sticks
  •         1-2   Orange(s), sliced
  •         1-2   Lemon(s), sliced
  •            5   Whole Cloves
  •            4   Allspice, whole
  •            2   Cardamon, whole – optional
  •                 Cane sugar and/or Honey to taste
  •                 Cognac or Brandy to taste – optional

 

Directions:

Combine all the ingredients into a large enough pot and heat.
The Sugar/Honey amount depends on the sweetness/dryness of the wine you are using and to your taste of how sweet you like the final result. In Germany the end result is usually on the sweet side.

When heated let it draw over low heat for at least 15 minutes before serving.

Do not boil!!!

Adding Cognac/Brandy depends on the Alcohol content you desire.

Serve hot in heatproof glasses or porcelain cups.

Enjoy with friends and have a lovely Winter!

I see recipes calling for up scale wines for this, with the added sugar you do not have to be that fussy. Using ALDI or Trader Joe’s red wine assortment will give you just as many positive opinions, even from my wine connoisseur friends.

Bavarian Krautsalat with Bacon

Posted on by February 18, 2022
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Ingredients:

  •      1¾ lb     Cabbage
  •     ¾ cup     Onion, diced
  •        1⁄3 lb    Bacon, thick cut
  •       4 tbs    Vegetable Oil
  •       3 tbs    White Wine Vinegar (5%)
  •      ¼ cup    Beef Bouillon
  •       1 tsp    Mustard, medium sharp, optional
  •       1 tbs    Caraway Seed**
  •       1 tbs    Salt
  •                  Black Pepper and Salt to taste

** 1 tbs whole Caraway seeds can be substituted with a ¼ tsp Ground Caraway

Directions:
Clean, core and shred cabbage, place in a bowl and sprinkle with the salt.
Set aside for about 30 minutes.
Prepare onions.
Dice Bacon.
In a skillet fry the bacon over medium heat. Once brown, add the onions and saute until glassy.
Pour in the vinegar and bouillon and bring to a boil stirring constantly.
Add the oil, caraway, mustard, pepper and salt to taste.

Pour the hot dressing over the cabbage, toss well and let marinade for about 2 hours.

Stir well before serving and add salt and pepper if needed.

Adjusted and translated from the German language site:
https://www.bayerische-spezialitaeten.net/rezepte/bayerischer-krautsalat.php

Bauernkartoffel – Farmer Potatoes

Posted on by May 12, 2020
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Ingredients:

  •           1¼ lb    Potatoes
  •           ¼ tsp    Salt
  •           ½ tsp    Hungarian Paprika
  •           ¾ tsp    Granulated Onion
  •           ¼ tsp    Granulated Garlic
  •  up to ¼ tsp    Black Pepper, to taste
  •     2 pinches    Caraway, ground, optional
  •                       Vegetable Oil in an Oil Sprayer


Instructions:
Measure and premix herbs and spices.
Clean, peel and slice potatoes.
Line a Cookie sheet with Aluminum foil and spray with the vegetable oil.
Place Potatoes in a large plastic bag, add spice mixture and shake until all potatoes are evenly coated.

Arrange the slices in a single layer on the cookie sheet and mist the top with vegetable oil.
Bake at 425°F convection for 17 to 20 minutes until potatoes are browned, cooked through and to the desired crispness.

Oma Kaethe’s Potato Salad

Posted on by October 25, 2021
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Ingredients:

  •        2 lbs    Potatoes **see notation below
  •      ½ cup    Onions, finely diced
  •     2 large    Pickles, Sweet – Sour***, diced
  •  3 – 5 tbs    Juice from the Sweet – Sour Pickles
  •        2 tbs    Vegetable Oil
  •                    Salt & Pepper to taste
  •                    Mayonnaise as needed, optional

Directions:

Boil whole potatoes just until a sharp pointed knife will penetrate the potato (approx. 35 minutes), do not overcook!
Drain off the hot water and run cold water into the pot for a few minutes to stop the cooking.
Remove the skins immediately when they have cooled enough to handle.
Potatoes will be easier to slice if you let them cool to room temperature.
Slice the Potatoes into a bowl, add onions, pickles and juice.
Season with salt and Pepper to taste and gently mix.
Once the juice is absorbed, mix in the oil.
Cool down completely.

Potato salad is great with or without mayonnaise.
So you can add mayo only to part of it and satisfy everybody’s taste

Do not add the mayonnaise until shortly before serving, this way the potato salad will keep longer in the refrigerator.

** Use a firm potato, that will not fall apart when sliced …. the best potatoes are the Whites (sometimes called California Whites), if you can’t find them try Redskins or Gold Potatoes, but not Russet.

***These Barrel Pickles are a staple at our house and used in any of the recipes calling for German Sweet – Sour Pickles. Also excellent as a sandwich pickle and salads like Tuna Fish or Wurstsalat

Vegetable Soup with Meatballs

Posted on by February 18, 2022
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Ingredients:

  •         1 lbs    Cabbage, cleaned & cut into strips
  •          ¼ lb    Carrots, cleaned & sliced
  •          ¼ lb    Onions, cleaned & diced
  •          1 rib    Celery, cleaned & chopped
  •          ¾ lb    Mushrooms, cleaned & sliced
  •       8 cups   Water
  •     4 cubes    Knorr Vegetable Bouillon
  •        1 can    Tomato Sauce 15 oz
  •                    Pepper and Granulated Garlic to taste

Meatball Mixture:

  •         1 lb    Ground Beef
  •            1    Hard Roll 2 oz
  •                  Half & Half
  •     ¼ cup    Onions finely diced
  •            1    Egg
  •   1/8 tsp    Black Pepper
  •   1/8 tsp    Granulated Garlic
  •  1 pinch     Thyme
  •  1½ tsp     Instant Beef Bouillon
  •                  Flour

Directions:

Prepare all vegetables and place them in a large stockpot.
Season with pepper and garlic
Add Water and bring to a boil.
Turn down to a simmer, add the bouillon cubes and let them dissolve.
Add the tomato sauce.
Simmer until vegetables are at desired tenderness.

While the soup is simmering make the meatballs.
Soak hard roll in enough half & half to make it soggy.
Thoroughly mix together all the ingredients as listed in Meatball Mixture except the flour. Shape meatballs (about 1 inch in diameter) then place on greased cookie sheet and dust with the flour. Bake at 350°F for approximately 20 minutes.
Add them to the soup right away while still hot, (this should prevent the reheated beef taste when serving it as a future meal).
For a meatier soup increase the meatballs to 1½ the recipe.

For added flavor serve with grated Parmesan Cheese sprinkled on top.

Cabbage Vegetable Soup

Posted on by February 18, 2022
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Ingredients:

  •         2 lbs    Cabbage, cleaned & cut into strips
  •          ½ lb    Carrots, cleaned & sliced
  •          ¼ lb    Onions, cleaned & diced
  •         2 ribs    Celery, cleaned & chopped
  •       1½ lbs    Mushrooms, cleaned & sliced
  •      14 cups   Water
  •     7 cubes    Knorr Vegetable Bouillon Cubes*
  •        1 can    Tomatoes, stewed, 15 oz,  added with liquid,     tomatoes cut smaller
  •        1 can    Tomato Sauce  15 oz
  •                   Pepper and Granulated Garlic to taste

Other vegetables, like Zucchini or Broccoli can be added if so desired.

Directions:

Prepare all vegetables and place them in a large stockpot.
Season with pepper and garlic
Add Water and bring to a boil.
Turn down to a simmer, add the bouillon cubes and let them dissolve.
Add the tomatoes and the tomato sauce.
Simmer until vegetables are at desired tenderness.

To add some meat, serve with Hot Dogs or Smoked Sausage.

Can be served with grated Parmesan Cheese sprinkled on top.

This is a large pot of soup and after it is cooled down, we ladle it into zip-lock cooking bags(serving portion) and freeze them flattened out.

 

Cinnamon Oatmeal Cookies w/sugar substitute

Posted on by May 4, 2020
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Ingredients:

  •           4    Eggs
  •    ½ cup    Oil
  •  2/3 cup    Granulated Splenda
  •      1 tsp    Vanilla Extract
  •     ½ tsp    Baking Soda
  •     ½ tsp    Baking Powder
  •      4 tbs    Benefiber – optional
  •    11 tsp    Saigon Cinnamon (has sweeter taste)
  •   1½ cup    finely ground Almonds
  •   1½ cup    Old Fashioned Oatmeal

Directions:

Beat first 8 ingredients together then fold in almonds followed by the oatmeal.
Line a cookie sheet with parchment paper.
Spoon batter onto cookie sheet, keeping them 2 inches apart.

Bake at 350°F for 13 to 17 minutes.