Ahhh Spring flowers and Bavarian Wurstsalat

Ahhh, despite the frigid temperatures lately, Spring is finally here.  It's been a rough Winter for most of the United States but now that Spring is here my tastebuds are craving one of my favorites while living in Bavaria-- Wurstsalat. 

While there are a wide variety of ways of making this delightful fresh-tasting dish, I'm going to share my take of the Bavarian version. 

Wurstsalat ala Bavaria

Ingredients:

·  1 tsp. white vinegar

·  2 tsp. sugar

·  1/4 c. mayonnaise (not Miracle Whip)

·  1 tsp. brown mustard (optional)

·  1/2 pound garlic-bologna or Fleischwurst, sliced into strips

·  4 small sweet pickles, cubed

·  1 tsp minced onion

·  dash of salt

Preparation: Stir the vinegar, sugar, mayonnaise and salt together (add mustard, too, if you are adding). (My great-grandma used to say, "If you salt it, sugar it!") Mix the bologna with the pickles and onions and then fold in mayonnaise mixture. Place in the refrigerator for a couple of hours to blend flavors.

This is excellent eaten out of bowl or on a traditional brotchen.  Anyway you eat it, it's amazing!

Pfeffernüsse- a little bit of heaven

One of the most beautiful memories of my life was my first Christmas while living in Germany.  I lived in a very small-- hamlet-like-- town and a few blocks from my house was the Marktplatz- a gathering place for local vendors.  Little did I know that each year they held a Christkindlmarkt (Christ Child Market).  While I made weekly treks to the market for my local produce, this particular day was the first day of Christkindlmarkt.  A light snow was falling, the air had a slight chill, and the aroma of hot chocolate being made in large kettles over fire filled the air. 

I thought life couldn't get any better....then I tasted my first Pfeffernüsse. 

I. Was. In. Heaven! 

Here is a recipe that a neighbor shared with me and one that I make every year. 

Pfeffernüsse
Preheat oven to 350°

4 cups white flour
1/2 cup white sugar
1 1/4 tsp. baking soda
1 1/2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
3/4 cup light molasses
1/2 teaspoon vanilla
1/2 (1 stick) butter
2 eggs, beaten
powdered sugar

Combine first 7 ingredients in a bowl. Heat molasses and butter in a small saucepan and stir until butter has melted. Cool to room temperature and stir in beaten eggs and vanilla. Add to dry ingredients and mix well. Cover and chill dough overnight or for 4-5 hours.

Shape chilled dough into small balls (approximately 1 1/2 inches) and place 2 inches apart on greased cookie sheet. Bake at 350° for 12 to 14 minutes. Let cool on a wire rack. Roll in powdered sugar while still warm.

Makes about 50 cookies.

Favorite Sinker Dumplings

Now that temperatures are dropping people will be dragging out their crockpots and stew pots and creating warm, brothy elixers.  Now, the perfect addition to these steaming pots of soups or stews is a dumping. 

There are few things better than a good dumpling.

My gram used to put dumplings in everything from bean soup to pork roast and sauerkraut. 

And. I. Couldn't. Get. Enough. Of. Them!

There are as many different recipes for dumplings as there are for soup but my favorite was my gram's Sinker Dumplings.  I hope you agree! 

Gram's Sinker Dumplings
Ingredients:
1 tsp salt
1/2 cup of milk
1 egg beaten
1 1/2 cups sifted all purpose flour

Cooking instructions:
Bring salted water to boil (or if putting on soup, bring it to a boil)

1.In large bowl, mix salt, eggs, and milk. After you are done mixing that, add the flour in slowly, while mixing it in. Beat it from underneath to push air in to the dough.

2.Once you have your dough made, drop dough by spoon, one by one, into the boiling water.

3.When you have finished dropping the dough into the pot, put a cover on, and boil for about 15 minutes.

4.When the time is up, carefully pour the dumplings & water into a strainer. Do NOT rinse with cold water!

5.Pour brown gravy over dumplings, and serve!

Yeah!

It appears that my humble little blog has reached the attention of a French website (http://en.petitchef.com/) asking if they could add my blog! 

I guess this means that I will have to dust off my French cookbooks and start posting new recipes.  Thank Goodness, I just found a new (to me) vintage French cookbook a couple of weekends ago at Goodwill.  If you haven't visited your local Goodwill to check out their vintage cookbooks....Run....There....NOW!  It is a virtual library for amazing, diverse cookbooks. 

Anyway, thought I would share the great news with all of my loyal readers.  You know who you are!
-smile- 

More recipes tomorrow!!

A Taste of Childhood

Do you relate certain foods to fantastic childhood memories?  For years I've searched and searched for an "official" waffelbackerei set (In the US we know them as rosette irons).  I've found some sets called Rosette Irons but they were made from aluminum or some other metal I don't want to cook with due to medical studies.  Alas, the original ones were made from cast iron but were impossible to find. 

My problem was recently solved!  While browsing www.shopgoodwill.com I came across an original Waffelbackerei set and I WON!  (For those of you not familiar with this amazing site, not only can you find great deals but your money helps put people to work!) 

So, now that my new waffelbackerei set is in the mail, I am surfing the web to find a tried and true recipe.  I've asked my mom for her recipe, and while she has promised she would look, it is gardening season and her time is limited. So, I'm reaching out to my faithful readers.....Do you have a great Rosette receipe?  If so, send it to me and I'll publish it with your credit (if you like). 

I cannot wait to make these for my grandchildren!

Low-Country Boil

I apologize for the sabatical from blogging but sometime during the night Illness crept into my room and took hold.  After rounds of antibiotics, I'm finally starting to feel better!  Besides the antibiotics, this wonderful dish helped me in regaining my strength.  Not only is it quick to prepare and can be served on newspapers for little clean up, it tastes AMAZING!

Whether it is called Frogmore stew, LowCountry Boil, or simply Country Boil, this LowCountry South Carolina staple is a favorite! 

Low-Country Boil
Ingredients

• Old Bay Seasoning-to taste (I use about 1/4 cup)
• 2 pounds new potatoes- cut in quarters if larger, halves if small
• 1-1/4 (16 ounce) packages cooked turkey kielbasa sausage, cut into 1 inch pieces
• 9 pack frozen corn halves
• 1-1/2 pounds fresh shrimp, peeled and deveined
• water or chicken broth (I prefer chicken broth diluted with some water)

Heat a large pot of water over medium-high heat. Add Old Bay Seasoning to taste, and bring to a boil. Add potatoes, and sausage, and cook for about 10-15 minutes. Add the corn and sausage; cook for another 10 minutes, then add the shrimp when everything else is almost done, and cook for another 3 or 4 minutes.               
Drain off the water, and pour the contents out.  Pour back into pot and pour melted butter over top and stir. Now it is ready to serve!  Choose a bowl or pour directly onto the table covered with newspaper. Bon Appetit, Ya'll!

Kartoffelsalat (Hot German Potato Salad)

Cooler temperatures always make me long for "the Old Country".  This time of year the Schweinfurt Marktplatz would be filled with tables heaving their bounty of gourds, dried flowers, pies, and sausages. All of this in preparation for the Christkindlmarkt just a short couple of months away. 

While living in Bavaria one of my favorite Fall recipes was Kartoffelsalat. Unlike American potato salad, it is served warm and blends the succulent tastes of vinegar,sugar, and potatoes.  This is the perfect side dish accompaniment to roasted pork roast, dumplings and sour kraut (recipe to follow later).  Until then, consider this amazing dish for your upcoming holiday season dining table! 

Kartoffelsalat

4 large potatoes- Boiled in their jackets, peeled and sliced 1/8” thick

5 thick slices of bacon- Diced

1 Cup chopped onion

Mix dressing ingredients in measuring cup:

¼ Cup wine vinegar

¼ Cup water

¼ Cup sugar

Salt and pepper to taste

1 .Fry the diced bacon in a large skillet over medium heat, stirring often, until almost crisp.

2 . Add chopped onion and continue stirring until onion is cooked and turns slightly golden brown.

 

3 . Add mixed dressing ingredients, heat and stir until mixture boils and sugar is dissolved.

4. Add sliced potatoes, mixing everything together well.

5. Season with salt and pepper.

6. Continue cooking, stirring frequently, for at least 10 minutes, or until the potatoes have absorbed all the liquid and are heated through. Continue heating and turning the mixture over for another 5 to 10 minutes. May allow to stand for additional 10-15 minutes to let the flavors blend completely.
Guten Essen!