Taste the world right in your kitchen with German And Austrian recipes
bamberger sauerkraut
1 small head cabbage
1 tablespoon vegetable oil
2 medium onions, chopped
1/2 pound lean pork, cubed
1 pound lean ground beef
1 teaspoon caraway seeds
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup dry white wine
1 teaspoon vegetable oil
3 to 6 strips thickly-sliced baconRemove outer, wilted cabbage leaves and core. Place cabbage in a large pot of boiling water and simmer gently for 10 minutes. Remove and drain. Gently pull off 12 leaves and set aside. Finely chop remaining cabbage.Heat 1 tablespoon vegetable oil add onions, pork and ground beef. Cook until lightly browned. Drain off excess fat. Add chopped cabbage, caraway seeds, salt and pepper. Pour in the white wine. Cover and simmer the mixture for 10 minutes, stirring often. Grease an ovenproof dish with 1 teaspoon of vegetable oil line the dish with half the cabbage leaves. Spoon in the meat mixture cover with remaining cabbage leaves. Cut bacon strips in half and arrange on top. Bake at 350 degrees F for about 45 minutes.Yields 4 servings.
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1 small head cabbage
1 tablespoon vegetable oil
2 medium onions, chopped
1/2 pound lean pork, cubed
1 pound lean ground beef
1 teaspoon caraway seeds
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup dry white wine
1 teaspoon vegetable oil
3 to 6 strips thickly-sliced baconRemove outer, wilted cabbage leaves and core. Place cabbage in a large pot of boiling water and simmer gently for 10 minutes. Remove and drain. Gently pull off 12 leaves and set aside. Finely chop remaining cabbage.Heat 1 tablespoon vegetable oil add onions, pork and ground beef. Cook until lightly browned. Drain off excess fat. Add chopped cabbage, caraway seeds, salt and pepper. Pour in the white wine. Cover and simmer the mixture for 10 minutes, stirring often. Grease an ovenproof dish with 1 teaspoon of vegetable oil line the dish with half the cabbage leaves. Spoon in the meat mixture cover with remaining cabbage leaves. Cut bacon strips in half and arrange on top. Bake at 350 degrees F for about 45 minutes.Yields 4 servings.
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german butter cake
Posted at The Cutting Board by Olga Wednesday Sep 7th, 2005 10:37 pmMakes one 20 x 16-inch cake.4 cups all-purpose flour, divided
1 (1/4 ounce) package active dry yeast or 1 (3/5 ounce) cake fresh yeast
2/3 cup tepid milk
6 egg yolks
14 tablespoons butter, softened
1/4 cup granulated sugarChopped Almond Topping
1 egg, beaten
1 cup almonds, blanched and finely chopped
2 tablespoons coarse sugar
4 tablespoons butterMix the yeast with the milk and 2 1/2 cups of the flour let this sponge rise for two hours in a warm place until doubled in bulk.Add the remaining flour, the egg yolks, butter and sugar. Knead well for about 10 minutes, then let rise for 30 minutes.Roll out the dough to fit a well-buttered 20 x 16-inch jellyroll pan. Lay it in the well buttered pan, brush it with the beaten egg, sprinkle it with the almonds and coarse sugar and dot it with the butter. Bake in a preheated 350 degree F oven for 45 minutes, or until golden.Dorothee V. Hellermann, Das Kochbuch Aus Hamburg
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Posted at The Cutting Board by Olga Wednesday Sep 7th, 2005 10:37 pmMakes one 20 x 16-inch cake.4 cups all-purpose flour, divided
1 (1/4 ounce) package active dry yeast or 1 (3/5 ounce) cake fresh yeast
2/3 cup tepid milk
6 egg yolks
14 tablespoons butter, softened
1/4 cup granulated sugarChopped Almond Topping
1 egg, beaten
1 cup almonds, blanched and finely chopped
2 tablespoons coarse sugar
4 tablespoons butterMix the yeast with the milk and 2 1/2 cups of the flour let this sponge rise for two hours in a warm place until doubled in bulk.Add the remaining flour, the egg yolks, butter and sugar. Knead well for about 10 minutes, then let rise for 30 minutes.Roll out the dough to fit a well-buttered 20 x 16-inch jellyroll pan. Lay it in the well buttered pan, brush it with the beaten egg, sprinkle it with the almonds and coarse sugar and dot it with the butter. Bake in a preheated 350 degree F oven for 45 minutes, or until golden.Dorothee V. Hellermann, Das Kochbuch Aus Hamburg
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german pork medallions
Posted by Olga at The Cutting BoardThis elegant German dish is served at Baden-Baden’s Badischer Hof, a 450-year old monastery turned hotel. The mushrooms used were fresh Black Forest mushrooms (Steinpilze), rarely available here, alas, except in dried form (shops specializing in German foods carry them). You can, of course, substitute our familiar white mushrooms with good results. Serve with boiled new potatoes or, better yet, with homemade Spaetzle.Serves 4-61 to 1 1/4 pounds fresh pork tenderloin, sliced
1/2 inch thick (1/2 kg)
5 tablespoons unsalted butter
1/4 cup Cognac
1/4 cup dry white wine
1/2 cup beef broth or consommé
1 pound mushrooms, wiped clean and sliced thin
1/4 cup finely minced shallots
1 tablespoon dried minced Black Forest mushroom (optional)
1 pint half-and-half cream
To taste—salt and freshly ground black pepperBrown the pork in 2 tablespoons of the butter in a large heavy skillet over moderately high heat remove to a shallow baking dish, cover with foil and keep warm. Deglaze the skillet with Cognac or good brandy and wine, add broth and reduce by two-thirds pour over the pork, re-cover and set in a warm oven 250 degrees F.Add the remaining 3 tablespoons butter to the skillet and sauté mushrooms and shallots 3 to 5 minutes over moderate heat until juices ooze out add dried mushrooms, if you like, and sauté about 5 minutes longer or until mushrooms are limp and juices have evaporated. Stir pork medallions (and all their liquid) back into skillet, add half and half and simmer over medium low heat 10 to 15 minutes until cream reduces by half and is the consistency of a thin white sauce. Season to taste with salt and pepper.Source: Jean Anderson Cooks\n[recipegoldmine/_includes/bottom.html]
Posted by Olga at The Cutting BoardThis elegant German dish is served at Baden-Baden’s Badischer Hof, a 450-year old monastery turned hotel. The mushrooms used were fresh Black Forest mushrooms (Steinpilze), rarely available here, alas, except in dried form (shops specializing in German foods carry them). You can, of course, substitute our familiar white mushrooms with good results. Serve with boiled new potatoes or, better yet, with homemade Spaetzle.Serves 4-61 to 1 1/4 pounds fresh pork tenderloin, sliced
1/2 inch thick (1/2 kg)
5 tablespoons unsalted butter
1/4 cup Cognac
1/4 cup dry white wine
1/2 cup beef broth or consommé
1 pound mushrooms, wiped clean and sliced thin
1/4 cup finely minced shallots
1 tablespoon dried minced Black Forest mushroom (optional)
1 pint half-and-half cream
To taste—salt and freshly ground black pepperBrown the pork in 2 tablespoons of the butter in a large heavy skillet over moderately high heat remove to a shallow baking dish, cover with foil and keep warm. Deglaze the skillet with Cognac or good brandy and wine, add broth and reduce by two-thirds pour over the pork, re-cover and set in a warm oven 250 degrees F.Add the remaining 3 tablespoons butter to the skillet and sauté mushrooms and shallots 3 to 5 minutes over moderate heat until juices ooze out add dried mushrooms, if you like, and sauté about 5 minutes longer or until mushrooms are limp and juices have evaporated. Stir pork medallions (and all their liquid) back into skillet, add half and half and simmer over medium low heat 10 to 15 minutes until cream reduces by half and is the consistency of a thin white sauce. Season to taste with salt and pepper.Source: Jean Anderson Cooks\n[recipegoldmine/_includes/bottom.html]