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!

Gram's Kidney Bean Salad

I've had the pleasure of making this dish for a lot of people over the years.  The one thing all of them have in common is.......they ALL asked for the recipe!  This is a quick, easy to make recipe that makes the perfect side dish for any meat dish.  I know it was always a favorite of mine growing up and I hope it becomes your family's favorite, too. 

Kidney Bean Salad
Serves 4-6 as a side dish

2 cans light kidney beans, drained
2 hard-boiled eggs, chopped
3/4 cup Miracle Whip (or regular mayonnaise, if you prefer)
1 cup cheddar cheese (block, cut in small cubes)
1 stalk celery, chopped fine
salt and pepper to taste

Mix Miracle Whip, salt and pepper in bowl.  Add other ingredients and mix until blended.  Cover and refrigerate for at least 1 hour before serving. 

German Pancakes

This treasure is not only easy to make but tastes like you spent hours in the kitchen!  I was given this recipe by one of my German neighbors while living in Deutschhof, Germany.  She would serve it with the buttermilk recipe below, fresh fruit, or orange marmalade.  Anyway you choose to serve it, I know it will soon be one of your favorite "go to" recipes! 

German Pancakes with Buttermilk Sauce- serves 8

Ingredients

• 6 eggs
• 1 cup milk
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1 tablespoon sugar
• 1 teaspoon good vanilla
• Dash of cinnamon
• 2 tablespoons butter, melted

Buttermilk Syrup

• 1-1/2 cups sugar
• 3/4 cup buttermilk*
• 1/2 cup butter
• 2 tablespoons corn syrup
• 1 teaspoon baking soda
• 2 teaspoons vanilla
• Confectioners' sugar

*If you don’t have buttermilk, measure out ¾ cup of regular milk and add 1 tablespoon vinegar. Let set for 5 minutes before adding to saucepan

Directions

Preheat oven to 400 degrees

• In a blender, combine the first 7 ingredients; cover and process until smooth.
• Pour the melted butter into an ungreased 13-in. x 9-in. baking dish; add the batter. Bake, uncovered, at 400° for 20 minutes.
• While pancake is baking, in a small saucepan, combine the first five syrup ingredients; bring to a boil. Boil for 7 minutes. Remove from the heat; stir in vanilla. Dust pancake with confectioners' sugar; serve immediately with the syrup. Yield: 8 servings (about 2 cups syrup).

Going Greek Tonight!

Years ago, while living in West Germany, I embraced the culture and the cultures of those who had settled in Schweinfurt.  One of my fondest memories was of eating in a remote restaurant kilometers away from everyone...and everything.  Nestled among the towering evergreen trees was the most delightful Greek restaurant.  Having never eaten "Greek" food, I trusted my native-born German friend to choose for me. 

My world changed forever! 

Tonight's fare is a simple, easy to prepare dish I lovingly call,

Greek Potatoes and Chicken
for 2 adults
4 medium potatoes, scrubbed and washed- unpeeled
1 cup good olive oil
2 tsp minced garlic
1 tablespoon oregano
2 tablespoons lemon juice
1 tsp each salt and pepper
4 chicken breast tenders

Preheat oven to 400 degrees.  Spray a baking pan with olive oil or non-stick spray.

Pierce potatoes and place them in the microwave.  Cook for 7 minutes or until potatoes are semi-soft to the touch. 

While potatoes are cooking, in a large bowl mix olive oil, garlic, lemon juice, and seasonings.  Chop chicken into bite sized pieces and dump into bowl.  When potatoes are done, cut into large chunks.  Add to bowl.  Stir gently and pour in prepared baking pan. 

Bake for 30 minutes or until chicken is done. 

It's as easy as that and tastes like you spent hours in the kitchen!

German Apple Pancake

It's been awhile since I actually shared a German recipe but that will all change today.  We all need comfort food sometimes and lately I've needed comfort food.  What's wrong?  Oh, absolutely nothing!  I just have been missing my Gram lately and comfort fods remind me of her.  Today I'm sharing a recipe that I had when I lived in Germany and fell in love with it.  It reminded me of home, of Gram, of happy times. 



German Apple Pancake - makes 1 large serving or 2 servings for a snack
(based on a recipe from The Lodge Cast Iron Cookbook)

1/4 cup butter (1/2 stick)
1/4 cup milk
1 apple, I prefer red delicious
1 tablespoon white sugar
1 tablespoon brown sugar
1/4 cup golden (or regular) raisins- steeped in hot water to plump
1/3 teaspoon ground cinnamon
1 large egg
1/4 cup flour
pinch of salt


1. Preheat the oven to 425. Melt the butter in a 5-inch cast iron skillet over low heat

2. While the butter melts, pour the milk into a small bowl. Peel and slice the apple. In a small bowl, toss the apple slices with the sugars and cinnamon until well coated.

3. Pour half the melted butter into the milk and whisk well.

4. Add the apple slices and any loose sugar in the bowl to the hot butter in the skillet. Cook the apple slices over medium low to low heat, turning them a few times, until softened. The sugar and butter will get nicely browned and bubbly. Remove the skillet from the heat.

5. Add the egg to the milk mixture and whisk. Add  flour and salt and whisk until the batter is smooth. Pour the batter over the apples in the skillet, covering them.

6. Bake until the pancake puffs up and gets golden on top, about 10-15 minutes. Enjoy the pancake straight from the skillet or invert it onto a serving plate.

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! 

Supremes de Volaille aux Champignons

I've become obsessed with French cooking.  Okay, so I'm obsessed with Julia Child. I'm in the process of reading her book (published posthumously), "My Life in France."  It's a wonderful insight into her exploration of France, how she embraced the cultural differences with enthusiasm, and found her true calling. 

I relate to her adventure.  I, too, have lived in a foreign country, embraced the culture, learned how new cuisines could bring me comfort like my favorite childhood meals, and I find myself comforted in the kitchen.  Each new recipe is an adventure that transports me from my Charleston kitchen to foreign soils.  Where most women would wish for diamonds or perfume, I create wish lists of cooking pots, vintage cookbooks, and unique kitchen tools.  Much like Julia Child, I cherish them. 

Today I'm sharing my dinner plans for tonight (well, the main dish, anyway). I will serve it along with  Parmesan cheese and olive oil baked asparagus.  I hope you are enjoying this diversion from German/Czech recipes for a brief time.  I appreciate your embracing my eclectic tastes and obsessions.  At least they are healthy!!

Supremes de Volaille aux Champignons

(Chicken Breasts with Mushroom and Cream)

Source: Mastering the Art of French Cooking, Vol. I by Julia Child, Louisette Bertholle and Simone Beck (Knopf, 1961)

Ingredients:

4 boneless, skinless chicken breasts

1/2 teaspoon lemon juice

1/4 teaspoon salt

Big pinch white pepper

5 tablespoons butter

1 tablespoon minced shallot or green onion

1/4 pound diced or sliced fresh mushrooms

1/8 teaspoon salt

 

For the sauce:

1/4 cup white or brown stock or canned beef bouillon

1/4 cup port, Madeira or dry white vermouth (I will replace with chicken stock)

1 cup whipping cream

Salt and pepper

2 tablespoons freshly minced parsley

 

Directions:  Preheat oven to 400 degrees. 

 

Rub the chicken breasts with drops of lemon juice and sprinkle lightly with salt and pepper. Heat the butter in a heavy, oven-proof casserole, about 10 inches in diameter until it is foaming. Stir in the minced shallots or green onion and saute a moment without browning. Then stir in the mushrooms and saute lightly for a minute or two without browning. Sprinkle with salt.

 

Quickly roll the chicken in the butter mixture and lay a piece of buttered wax paper over them, cover casserole and place in hot oven. After 6 minutes, press top of chicken with your finger. If still soft, return to oven for a moment or two. When the meat is springy to the touch it is done. (Please Note: Although Julia suggests checking the chicken after only 6 minutes, please use a meat thermometer to ensure the correct temperature before serving!)

 

Remove the chicken to a warm platter (leave mushrooms in the pot) and cover while making the sauce (2 to 3 minutes).

 

To make sauce, pour the stock and wine in the casserole with the cooking butter and mushrooms. Boil down quickly over high heat until liquid is syrupy. Stir in the cream and boil down again over high heat until cream has thickened slightly. Off heat, taste for seasoning, and add drops of lemon juice to taste. Pour the sauce over the chicken, sprinkle with parsley and serve immediately.      Serves 4.

Authentic German Rouladen

Upon returning from living in the Bavarian region of Germany, I made this recipe for my family.  They not only devoured it but they are still raving about it over 20 years later!  This is a quick and easy to prepare main dish recipe that is great as the weather cools.

German Beef Rouladen

Ingredients:

• 6 slices top round (see below)
• 3 slices lean bacon- fried and chopped
• 1 onion, chopped fine
• 3 garlic dill pickles, thick chop
• 2 tbsp. butter
• Brown spicy mustard, salt, pepper, corn starch
• 1 - 2 cups water
• 2 tablespoons tomato paste
• Dash of sugar

Instructions:

• Season beef slices with salt and freshly ground pepper. Thinly spread mustard on top of each slice.
• Divide bacon, pickle, and onion slices on one end of each slice.
• Roll up slices, tucking the ends in and securing with skewers, wooden cocktail picks.
• Heat butter in skillet. Brown rouladen well on all sides. Do not crowd rouladen in skillet, or they will not brown nicely. Do in small batches if necessary. Add extra butter if needed.
• Once all rouladen are well browned, add 1 cup of hot water, gently stirring up browned bits. Add tomato paste and any leftover pickles and onions to skillet, stir gently. Return all rouladen and any accumulated juices to skillet, bring to simmer and cover.
• Simmer for about 1 1/2 hours.
• Remove rouladen. To thicken gravy, combine about 1-2 tbsp. corn starch with 1 tbsp. butter and stir gently into cooking liquid until slightly thickened.
• Season gravy to taste with salt and freshly ground pepper. If you wish, add sour cream to the gravy.
• Remove skewers, picks, or thread to serve rouladen with their gravy.

Hints:

• Have the butcher cut beef top round into thin slices, about 3/8 inch thick. Each roulade should measure at least 6 inches by 4 inches. Gently pound meat until it is about 1/8 to 1/4 inch thick. Be careful not to put holes in the meat. The larger the roulade, the easier it is to roll up.