Spitzkuchen

Posted on by October 31, 2021
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Original recipe comes from Susanna L.

 

Ingredients:

  •          4   Eggs
  •    411g   Sugar
  •    144g   Almonds sliced
  •    620g   Flour
  •    110g   Raisins
  •    240g   Candied Mixed Fruits
  •               Zest from 1 small Orange
  •               Zest from 1 small Lemon
  •    340g   Honey
  •  1½tsp   Baking Powder*
  •     1tsp   Cinnamon, ground*
  •     1tsp   Cloves, ground*
  •    ½tsp   Allspice, ground*

Glaze:

  • Melted Dark Chocolate
  • Crisco Shortening

Directions:

Measure all dry seasoning into a small bowl and mix.
Break eggs into a bowl, add sugar and beat until well blended.
While mixing add flour a spoon at a time and *seasoning mix.
Finish mixing by hand, fold in the rest of the ingredients with the honey last (Warm honey in microwave to make it more liquid). Dough becomes very sticky.

Place parchment paper on a Baker’s Half Sheet and spread dough evenly on it. Using a bakery scraper dipped in warm water will make it easier to spread.

Bake in preheated oven at 350ºF for 30 – 40 minutes.
After cooling it completely cut into 1 by 1½ inch diamonds.

Heat dark chocolate and shortening in double boiler.
Dip cookies into melted chocolate mix to glaze. Use a toothpick for ease and less mess.
Let glaze harden on parchment paper.

Merry Christmas – “Frohe Weihnachten”.

Spitzkuchen before glazing with chocolate ready to enjoy Chocolate glaze turns dull and “gray”, if glaze is too hot!

 

This picture is linked from the Dimpflmeier Bakery website** in Toronto,
which has, IMHO, the best commercially made Spitzkuchen on the market.
They have an online store at their website.
We also love their Breads!
**we are not compensated for the link above!

!

 

 

 

Heidi’s Red Cabbage

Posted on by November 30, 2019
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Served at a Church dinner with many compliments from the guests!
Original recipe courtesy of Heidi J.

 

Ingredients:

  •             1   large head Red Cabbage (slice and dice)
  •  2-3 Tbs    Butter
  •     1 Tbs    Olive Oil
  •           ¼    of a large Sweet Onion (diced)
  •           ½    large Granny Smith Apple (diced)
  •    ½ Cup    Cider Vinegar
  •    ¾ Cup    Sugar
  •      1 tsp    Salt
  •     ½ tsp    Nutmeg, ground
  •     ¼ tsp    Black Pepper, ground
  •    2 Tbs    Cornstarch (optional)


Instructions:
In large pot add butter, olive oil and cabbage, onion and saute.
Add salt, pepper and nutmeg.
Once the cabbage is medium soft, add the vinegar, sugar and apple.
If there is not enough juice in the pot add a cup of water.

Simmer it for 60 to 90 minutes until it is the right consistency – nice and soft.
As it cooks, keep tasting it and add more salt, pepper, sugar and/or vinegar to taste.

If you want to thicken the juice add 2 tbsp cornstarch with cold water, stir in just enough to thicken red cabbage liquid

Serve and enjoy

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

Left over red cabbage freezes well for future use.

Rahmschnitzel with Mushroom Cream Sauce

Posted on by November 26, 2020
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Ingredients:
For Schnitzel

  • 8 slices    Pork Cutlets
  •          2    Eggs
  •    4 tbs    Milk
  •                Salt and Pepper to taste
  •                Flour
  •                Bread Crumbs
  •                Oil for Frying

For Sauce:

  •   2 cups    Heavy Cream
  •      8 oz    Fresh Mushrooms
  •  1½ tsp    Butter
  •     3 tsp    Butter
  •     2 Tbs    Flour
  •     2 tsp    Knorr Beef Bouillon granulated
  •                 Black Pepper and Garlic to taste

Directions:

Schnitzel:
Pound cutlets between plastic wrap to desired thickness.
Prepare 3 plates. One with flour and one with bread crumbs. In the third bowl combine the egg and milk, season with salt and pepper and whisk thoroughly.
Coat the cutlets on both sides with flour, then saturate with the egg wash and cover with the bread crumbs.
For best results let breaded Schnitzel rest for 30 minutes before frying.
Heat the oil in the frying pan, add the Schnitzel  and fry on each side until golden brown.

Sauce:
Clean and slice mushrooms and lightly brown them with 1½ tsp butter.
In a skillet make a light roux.
Whisk in heavy cream, bring to a boil and add beef bouillon.
Add mushrooms.
Season with black pepper and granulated garlic to taste.
Simmer until sauce is lightly thickened.

Serve Schnitzel topped with sauce.

Rahmschnitzel – Heavy Cream Sauce

Posted on by November 26, 2020
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Ingredients:
For Schnitzel

  • 8 slices    Pork Cutlets
  •          2    Eggs
  •    4 tbs    Milk
  •                Salt and Pepper to taste
  •                Flour
  •                Bread Crumbs
  •                Oil for Frying

For Sauce:

  •   2 cups    Heavy Cream
  •     3 tsp    Butter
  •     2 Tbs    Flour
  •      2 tsp    Knorr Beef Bouillon granulated
  •                  Black Pepper and Garlic to taste

Directions:

Schnitzel:
Pound cutlets between plastic wrap to desired thickness.
Prepare 3 plates. One with flour and one with bread crumbs. In the third bowl combine the egg and milk, season with salt and pepper and whisk thoroughly.
Coat the cutlets on both sides with flour, then saturate with the egg wash and cover with the bread crumbs.
For best results let breaded Schnitzel rest for 30 minutes before frying.
Heat the oil in the frying pan, add the Schnitzel  and fry on each side until golden brown.

Sauce:
In a skillet make a light roux.
Whisk in heavy cream, bring to a boil and add beef bouillon.
Season with black pepper and granulated garlic to taste.
Simmer until sauce is lightly thickened.

Serve Schnitzel topped with sauce.

Jaegerschnitzel – Hunter Style

Posted on by October 24, 2021
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picture is a variety with a creamy mushroom sauce a will be replaced when we cook this dish again.

Ingredients:
For Schnitzel

  • 8 slices    Pork Cutlets
  •          2    Eggs
  •    4 tbs    Milk
  •                Salt and Pepper to taste
  •                Flour
  •                Bread Crumbs
  •                Oil for Frying

For Sauce:

  •      8 oz    Fresh Mushrooms*
  •      1 oz    Cooking Onion minced
  •  1½ tsp    Butter
  •    1 Tbs    Flour
  •  1½ tsp    Knorr Beef Bouillon granulated
  •     ½ oz    White Wine
  •   ½ cup     Water
  •                 Black Pepper and Garlic to taste

Directions:

Schnitzel:
Pound cutlets between plastic wrap to desired thickness.
Prepare 3 plates. One with flour and one with bread crumbs. In the third bowl combine the egg and milk, season with salt and pepper and whisk thoroughly.
Coat the cutlets on both sides with flour, then saturate with the egg wash and cover with the bread crumbs.
For best results let breaded Schnitzel rest for 30 minutes before frying.
Heat the oil in the frying pan, add the Schnitzel  and fry on each side until golden brown.

Sauce:
Clean Mushrooms, cut in half and slice
Heat butter in frying pan, add mushrooms and onions and fry until onions are glassy.

Sprinkle with flour towards the end.
Add water, wine and beef bouillon.
Season with black pepper and granulated garlic to taste

Simmer until sauce is lightly thickened.

Serve Schnitzel topped with sauce.

*For a stronger taste a mix of Button and Portabella mushrooms can be used!

Cream of Asparagus for 45

Posted on by October 1, 2019
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Source: Wikimedia Commons, Author: Evan-Amos

Ingredients:
45 – 50 servings

  •      10 tbs    Butter
  •      20 tbs    Flour
  •    15 cups    Half & Half
  •    10 cans    Asparagus
  •         2 lbs    Asparagus, fresh
  •     15 cups   Water
  •       30 tsp    Knorr Chicken Bouillon granulated
  •                     Salt and pepper to taste.

Directions:

You will need a pot large enough for all the ingredients.
Clean and dice fresh asparagus and set aside.
Open asparagus cans, empty cans into a bowl, including the liquid and emulsify with an Immersion Blender.
Add to the pot with water and asparagus pieces.
Bring to a boil and add chicken bouillon.

In meantime in a large skillet make a light roux with the butter and flour, stir in some Half and Half to thin it out and sift into the pot.
Add the rest of the Half & Half and simmer for 15-20 minutes.
Season with salt and pepper to taste.

This Soup was a Hit at our Club’s Spring Dinner!
We had to double the recipe.

Pumperskraut

Posted on by May 2, 2019
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Bavarian Style White Cabbage

Ingredients:

  •          1    Cabbage, small Head
  •     8 oz    Bacon
  •   ½ tsp    Caraway, ground
  •   ½ tsp     Salt
  •  2 cups     Vegetable Bouillon
  •     1 tbs    Butter
  •     1 tbs    Flour
  •     1 tbs    Vinegar
  •                Sugar to taste

Directions:

Clean cabbage, cut into quarters and remove strunk/stem.
Cut cabbage into thin strips and place into a pot
Add vegetable bouillon and caraway and simmer until tender over low heat.

Dice and fry bacon in a frying pan and add to the cabbage.
Make a light colored Roux with the butter and flour, add a few ladles full of the cabbage juice and stir until smooth.
Season with vinegar, salt and sugar (Nutmeg could be added) and fold into the cooked Cabbage.

Serve and enjoy!

Zigeunerschnitzel – Roman Style

Posted on by October 24, 2021
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Ingredients:
For Schnitzel

  • 8 slices    Pork Cutlets
  •          2    Eggs
  •    4 tbs    Milk
  •                Salt and Pepper to taste
  •                Flour
  •                Bread Crumbs
  •                Oil for Frying

For Sauce:

  •  1 each    Red, Green and/or Yellow Pepper
  •          1    Cooking Onion (4oz)
  •     8 oz    Tomato Sauce
  •    1 cup    Beef Broth
  •    1 Tbs    Flour
  •     1 tsp    Paprika
  •                Cayenne Pepper to taste
  •    2 Tbs    Oil to fry Vegetables

Directions:

Schnitzel:
Pound cutlets between plastic wrap to desired thickness.
Prepare 3 plates. One with flour and one with bread crumbs. In the third bowl combine the egg and milk, season with salt and pepper and whisk thoroughly.
Coat the cutlets on both sides with flour, then saturate with the egg wash and cover with the bread crumbs.
For best results let breaded Schnitzel rest for 30 minutes before frying.
Heat the oil in the frying pan, add the Schnitzel  and fry on each side until golden brown.

Sauce:
Cut Peppers in quarters, remove stem and seeds and slice into thin strips.
Clean Onion, cut in half and slice.
Heat oil in frying pan, add peppers and onions and fry until onions are glassy.
Sprinkle with flour towards the end.
Add tomato sauce, paprika and beef broth.
Adding some Red Wine is optional.

Add Cayenne Pepper to taste, Sauce should be zesty but not too spicy.

Simmer until vegetables are tender and sauce is lightly thickened.

Serve Schnitzel topped with sauce.

Knockwurst

Posted on by October 1, 2019
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Borrowed from Wiki Commons, will be replaced soon.

Ingredients:

  •   2 lbs    Beef (90/10 Ground Beef)
  •   3 lbs    Pork Butts
  •   28 g    Salt
  •  5.6 g    Pink Cure
  •  5.6 g    Smoked Salt (Charsalt)
  •     5 g    Cane Sugar
  •     4 g    White Pepper, ground
  •     2 g    Celery Ground
  •     1 g    Nutmeg
  •     1 g    Coriander
  •     1 g    Caraway Ground

Directions:

Cut and grind Pork Butts together with the Ground Beef through the Hamburger Plate.
Weigh and mix all the seasoning well.
Mix some ice water into the seasoning and pour over the meat.
Thoroughly mix the meat until it binds (gets gluey).

Stuff into 29/32 Hog Casings and link about 4 inches long.

Hang on smoke sticks and finish at low temperature until the internal temperature is over 155°F.

The Knockwurst gets it’s smoked flavor from the Charsalt and extra smoking just improves the outside color.

Beef Jerky

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Ingredients:

  •      1 lb    Trimmed Meat from the Beef Round**++
  •       7 g    Salt
  •  1.12 g    Pink Cure
  •    1.5 g    Smoke Salt or a few drops of Liquid Smoke
  •       2 g    Cane Sugar (optional)***
  •       2 g    Garlic, granulated
  •    1.2 g    Onion, Granulated
  •    1.2 g    Black Pepper, medium ground (20 mesh)
  •       2 g    Paprika
  •    0.5 g    Cayenne Pepper

Directions:

Trim Meat. Make sure all the fat, silver skin and connecting tissue is removed, then slice it into ¼ inch slices and cut slices into about 2 inch strips.
Weigh all other ingredients and mix well.
Sprinkle seasoning over meat and mix it to distribute it evenly.
Refrigerate overnight.

Dehydrate at about 170°F until desired dryness is reached.*
Note: I like mine still a little moist so I keep mine in the refrigerator.

*To dry I use an aluminum foil covered half size baking sheet, I took a wire file rack from a file cabinet and adjusted it to fit on to the baking sheet and into my oven. 12 inch metal skewers fit great across the top.
After curing/marinating the meat, I stick the strips on the skewers and hang them on the rack.
My new oven has a dehydrate setting, with my old oven I kept the temperature at 170°F for about 3 hours (or until the jerky have the right consistency by feel) with the door open a crack for better moisture elimination .

** Eye of Round, Sirloin Tip, Top Round or Bottom Round can be used. All fat and silver skin has to be completely trimmed off. Sirloin Tip has to be seamed out.

++ Can also be made with Turkey, Pork or Deer meat.

***Many commercial jerky seasonings have 3 to 1 Sugar/Salt ratio, check your label, especially if you are a diabetic!