Tag Archives: German Dishes

Holly’s Rye bread (quickgermanrecipes)

Dry Ingredients

2 c rye flour
1 c white flour
1 1/2 t salt
1 t yeast
1 T cocoa
1 T caraway seed

Sift together into a large bowl. Pour the wet ingredients into the dry ingredients in the large bowl and mix with fork a few times. Put bowl in plastic bag for 12 – 18 hours at room temp. Two hours before baking: Fold dough 6 times and put the ball of dough back in bowl with plastic bag. When ready to bake, heat oven to 450° F with heavy 2 qt lidded casserole dish in oven for 30 min. When oven is hot and casserole dish is hot, remove the dough from the bowl, roll gently in flour and place into the hot dish. Cut an X into ball of dough on top with scissors or sharp blade. Replace hot lid carefully and place covered casserole dish into hot oven. Bake 35 min; then remove lid and bake another 10 min. Let set at least 30 min before slicing. Note: Can sub a 1 1/2 qt lidded Corning Ware casserole dish. If you cut bread when it is HOT, the steam will ruin the inside and make it sticky nasty.

Dry Ingredients

2 T molasses
1 T vinegar
water

Pour molasses and vinegar into a 2 c measuring cup, then add water to the 14 oz line.

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Oma’s Bread Machine German Bread Rolls (Brötchen) (quickgermanrecipes)

Dough

1 1/4 c lukewarm water
2 egg whites
1 t salt
1 1/2 t sugar
1 T soft butter
3 1/2 c flour (more may be needed)
1 T active dry yeast

Put all dough ingredients into bread maker. (Follow manufacturer’s recommended order.) Set Bread Maker on to “dough” setting. This will take about 1 1/2 hours. After the first few min of the machine kneading the dough, check that the dough isn’t sticking to the sides of the bread maker and has formed a ‘ball’. If the dough is sticking, add a T of flour, let it knead and gradually add more if needed. The dough should come together without sticking to the pan. You’ll need to keep your hands floured. Only add as little flour as you can to keep the ball from sticking. When dough is ready, remove it from bread maker. Place dough on counter that’s lightly dusted with flour and gently fold it several times. Form into a roll, about 12 – 16″ long and then cut into 12 sections. Form each piece into a ball (to get a smooth outside, place the ball of dough into one hand, with the other, pull the outside edge and pinch into the middle) and place onto 2 lightly greased baking sheets. Cover and let rise until double in volume, about 45 min. About 15 min before baking, preheat oven to 425° F. Place an empty baking sheet on bottom rack. When oven is hot, gently brush rolls with egg wash. Cut a fairly deep slash in top of each roll with very sharp knife. Place 1 c ice cubes on the hot baking sheet in oven just before placing baking sheets with rolls into oven. Bake for about 18 – 20 min or until tops are nicely browned. Be careful when removing the rolls from the oven … there may be steam that escapes when you open door (from ice cubes). Remove to rack and let cool for about 1/2 hour before serving. Makes 12.

Egg Wash

1 egg white
2 T milk

Mix together.

Oma’s German Pork Chops, Düsseldorfer Style (quickgermanrecipes)

4 pork chops
pinch salt
pinch pepper
about 2 T mustard
flour
oil or butter for frying
2 t mustard (use Düsseldorf Löwensenf, if possible) & enough to rub on chops
1 c cream (preferably 35% whipping cream, but 18% will do)
1 c white wine

Slash the edges of the chops so they won’t curl when frying. Season the chops on both sides with salt and pepper. Rub a thin layer of mustard over the chops. Put some flour onto a plate. Heat the oil (and/or butter) in a large frying pan. Dredge the chops in the flour and then fry them until done for about 10 – 12 min (depending on thickness). Remove chops when done and keep warm. Add 2 t mustard to the same pan and stir to loosen remaining browned bits in the pan. Add cream and wine. Bring to boil to reduce to a gravy. Season with salt and pepper and serve over chops. Serves 4.

Baked Pork Chops with Sauerkraut (quickgermanrecipes)

6 slices bacon, diced
2 T oil
4 pork chops, 1″ thick
1 large onion, sliced
1 – 2 apples, peeled and coarsely chopped (opt)
1  28 oz can sauerkraut, drained
1 T brown sugar (opt)
1/2 t dry mustard (opt)
1/2 – 1 t caraway seeds (opt)
1/4 t pepper
1/4 c water

Preheat the oven to 350° F. Put diced bacon into a cold saucepan. Bring heat up to high and cook bacon till is nicely browned and fat has been rendered out. Remove browned bacon to a large bowl. Brown pork chops in bacon fat in saucepan. Add oil if needed. Remove once browned. Add onions to saucepan and cook until nicely caramelized. Remove the onions to a separate bowl. Add chopped apples to the saucepan and briefly cook. Add drained sauerkraut to the bacon bits in the bowl. Add apples and remaining ingredients. Mix well. Put into a casserole dish. Place browned pork chops on top of the sauerkraut mix. Divide caramelized onions on top of the chops. Cover and bake for about 45 min. Remove cover and continue baking for 15 min. Serves 4.

Pork Hocks (quickgermanrecipes)

1 leek, well cleaned, diced
1 stalk celery, diced
1 carrot, diced
1 onion, diced
1 – 2 meaty pork hocks
1 t salt
1 t peppercorns
cumin (if desired)

Put vegetables, salt, peppercorns and pork hocks in pot. Add water to cover and bring to a boil. Reduce heat to simmer and cook until hocks are just tender, about 2 – 3 hours. Do not overcook. Drain, keeping vegetables and cooking liquid. Preheat oven to 425° F. To baking dish (if cast-iron pot is used, add 2 T oil), add drained pork hocks, drained cooked vegetables and a small amount of the cooking liquid. Bake 30 min, occasionally basting meat with cooking liquid. Serve meat with potatoes and sauerkraut. If desired, serve the cooking liquid (thicken with corn starch if desired). Add a bit of cumin to liquid if desired. Note: Keep the extra drained liquid from cooking the pork hocks. Use what’s needed for the roasting process. Let the rest cool and refrigerate. Skim off the congealed fat and use the broth for soups or stews.

Spaetzle (quickgermanrecipes)

2 1/4 c flour
1 t salt
2 large eggs
about 1/2 – 1 c water

Mix flour and salt in a bowl. Add eggs and mix well. Gradually add just enough water to make a smooth, light and firm dough. The amount will depend on how ‘dry’ your flour is. Let stand for 10 min. Meanwhile bring a large pot of salted water to boil. Push dough through the Spätzle lid with the scraper, directly into the boiling water. Noodles will float when they are done (will take a few min). Remove with slotted spoon. These are often served with lightly sautéed diced bacon or fried onions. Makes 4 servings.

Ashe’s Weinkraut (Wine Sauerkraut)

1 qt sauerkraut
1/4 c sliced onions
2 T butter (or bacon drippings )
1 1/2 c white wine (your favorite)
1/2 c beef stock (or bouillon)
1 t brown sugar
1 t celery seeds
2 or 3 medium-size apples (whatever kind you’d like)

Drain kraut slightly. Cook onion in butter or drippings until transparent. Add sauerkraut and stir; cook slowly. Wash, peel and core apples; dice fruit and add to sauerkraut. Add wine and enough stock or bouillon to cover. Cook slowly, uncovered for 30 min. Add sugar and celery seeds; cover and finish cooking in moderate 325° F oven 30 min longer.

Oma’s Sauerkraut (quickgermanrecipes)

1  28 oz can or jar sauerkraut
1 onion, chopped
1 – 2 T oil, butter or bacon drippings
2/3 c liquid (broth, white wine, apple juice or water)
salt, pepper, sugar
1 – 2 T cornstarch
3 juniper berries or 1 t caraway seeds (opt)
1 apple, peeled and diced (opt)

Drain sauerkraut in colander, pressing out as much liquid as possible. Heat oil in frying pan. Add onion and saute slowly until golden. Add sauerkraut and continue browning. Add more oil if necessary. Add apple, juniper berries and caraway seeds, if using. Add liquid and bring to simmer. Cover and cook at least 15 min and up to 1 hour. Stir occasionally, adding more liquid if necessary. Mix cornstarch in a little cold water and slowly add just enough to sauerkraut to thicken sauce. Season with salt, pepper and sugar.

German Apple Strudel Recipe with Phyllo or Filo Pastry) (quickgermanrecipes)

2 1/4 lb apples
2 c fresh breadcrumbs
4 T unsalted butter, melted
3/4 c sugar
1 t cinnamon
1/2 c raisins (opt)
grated rind of 1 lemon
1 1/4 lb pkg frozen phyllo, thawed
1/2 c unsalted butter, melted

Preheat oven to 350° F. Slice or chop the apples and put into a bowl. Add breadcrumbs, 4 T melted butter, sugar, cinnamon, raisins (if using) and grated lemon rind and stir together. On a damp towel, lay 2 sheets of phyllo dough and brush with melted butter. Place another 1 – 2 sheets on top and brush with butter. Continue until you have about 4 or 5 layers. Put the apple mix down the center of the pastry, leaving a 1″ border around the outside. Fold in the short sides and then roll up like a jelly roll. Put strudel on a greased baking sheet with the seam side down. Brush with remaining melted butter. Cut 1/4″ deep slashes across diagonally across top. Bake for 30 – 40 min or until golden brown. Let cool before sprinkling with powdered sugar and serving. Makes about 8 – 10 servings.

German Apple Strudel with Butter Puff Pastry (quickgermanrecipes)

2 – 3 apples, peeled and thinly sliced
2 T sugar
1 T flour
1/4 c sliced almonds (opt)
1/4 c raisins (opt)
1/2 lb pkg frozen butter puff pastry, thawed
1 egg
1 T water

Preheat oven to 375° F. Line a cookie sheet with parchment paper, grease and flour. Mix together apple slices, sugar, flour, almonds (if using) and raisins (if using) in a bowl. Roll out dough on a floured surface until about 12 x 16″. Put the apple mix down the bottom half of the long side of the pastry, leaving a 1″ border around the outside. Fold in the short sides and then roll up like a jelly roll. Put strudel on baking sheet with the seam side down. Mix egg and water. Brush on strudel. Cut 1/4″ deep slashes across diagonally across top. Bake for 35 – 40 min or until golden brown. Let cool before sprinkling with powdered sugar and serving. Makes about 6 servings

Georg’s Potato Dumplings (quickgermanrecipes)

Dumplings

7 medium potatoes
approx 1 – 1 1/2 c potato starch
2 t salt

Optional

1 egg
1 – 2 raw peeled and grated potatoes

Peel, boil and rice the potatoes. In a large mixing bowl, push away the potatoes to create a space that is approx 1/4 of the potatoes. Fill the space with potato starch. That should be about 1 – 1 1/2 c, but may be more or less, depending on the size of the potatoes. Let it cool slightly (20 – 30 min), add salt, egg (opt) and raw grated potato(es) (also opt). Knead as you might bread for 10 min. Form into medium balls, then press each ball slightly flat. They should end up about 2 1/2 x 1 1/2″ thick. Boil in salted water. When first added to the pot, they will sink. Boil (rolling boil) for 15 min AFTER THEY FLOAT BACK TO THE TOP. Turn off heat, let stand in hot water for 5 min before taking them out of the pot. Serve with gravy or butter, a roast, roulade or whatever you like. Red cabbage is not a must, but doesn’t hurt, as well as some nice steamed green beans. They are even better the next day sliced and fried! Mmmm! This recipe will make approx 15 medium dumplings.

Oma’s Beef Flatladen (quickgermanrecipes)

2 – 3 lb bottom round, chuck, etc.
6 slices lean bacon
1 onion, cut into chunks
4 garlic dill pickles, sliced
3 T butter, divided
salt, pepper
2 – 3 T corn starch in a bit of water (slurry)
mushrooms, quartered, to taste (opt)

Cut the meat into pieces, about 2 – 3″ square and about 3/4″ thick. Heat 2 T butter in large skillet. Brown meat well on all sides. Do not crowd, but do in several batches. Add extra butter if needed. Once meat is browned, add bacon and onion and brown briefly. Slowly add some hot water and gently stir to loosen browned bits at bottom of pan. Return meat to skillet and any meat juices. Add pickle slices and enough water to almost cover meat. Bring to simmer and cover. Simmer for 1 – 2 hours (depends on how tender the cut of beef is). Remove bacon (it will be soft and unpleasant to eat). Add quartered mushrooms for last 1/2 hour of cooking time. To thicken gravy, combine 2 – 3 T corn starch in a little cold water. Stir into cooking liquid until slightly thickened. Season gravy to taste with salt and freshly ground pepper. Note: Fry bacon in butter first, remove and then brown meat. You can use the crisp bacon to add to mashed potatoes or a salad. The size of your meat pieces can be larger or smaller. If you want this to be just meat and gravy, remove cooked meat, strain gravy to remove onions and pickles; thicken gravy. Or leave as is. You can turn this into the best beef stew by just adding cut-up potatoes, carrots and celery to the simmering meat after the first hour. Delicious! This recipe usually makes lots of delicious gravy. Freeze it for later use or add it to other recipes as needed.

Mutti’s Thüringer Klösse (dumplings) (quickgermanrecipes)

2 lb baking potatoes
1 c milk
4 T butter, divided
2 t salt, divided
5 T Cream of Wheat
4 slices day old bread

Make croutons by cutting bread into cubes and browning in 2 T butter. Peel and grate potatoes into pan of cold water. Put grated potatoes into cheesecloth or clean dishtowel and squeeze out as much liquid as possible. Bring milk to boil. Add 1 t salt, 2 T butter, and Cream of Wheat. Simmer and stir until mix forms a ball and leaves sides of pan. Mix Cream of Wheat mix with grated potatoes. Shape into potato sized dumplings (sprinkle flour on hands to keep from sticking to dough). Press 1 or 2 croutons into center of each dumpling. Gently drop into boiling water and simmer for about 15 min. Remove with a slotted spoon and serve, especially with meat and gravy! Note: Test cook one dumpling to make sure it stays together, before you cook the rest. If it doesn’t stay together, add a bit of potato starch.

German Fruit Flan (Obsttorte) (quickgermanrecipes)

Flan

6 T flour
6 T sugar
1 t baking powder
3 eggs

Preheat oven to 360° F. Grease a flan pan. Put all ingredients in a bowl and mix with a hand mixer till light and fluffy, about 2 – 3 min. Pour into prepared pan. Bake for 18 – 20 min or until golden brown. Let cool on rack for about 5 min. Turn out onto wire rack and let cool before filling.

Filling for Fruit Tart

1 pkg instant vanilla pudding
1 3/4 c milk
canned peach slices
blueberries

Prepare package of instant vanilla pudding using 13/4 c milk instead of the required 2 c.) Let pudding thicken and then spread onto cold cake base. Cover with fruit … in this case, drained canned peach slices and fresh blueberries.

Other Traditional Fillings

Brush tart with jam, cover with prepared fruit or berries, and spoon glaze over top. Use Dr. Oetker glaze or make your own.

Glaze

1 pkg gelatin
2 c unsweetened apple juice

Dissolved gelatin in apple juice (following package instructions). Let the gelatin thicken slightly in the fridge for about 1 hour before spooning it over the fruit. Note: Use drained juice from canned fruit and top up with apple juice.

Oma’s Homemade Quark (quickgermanrecipes)

1 qt buttermilk

Pour buttermilk into Greek Yogurt Maker container. Cover and set for 12 hour incubation. Pour into sieve set into other container to drain in fridge for about 6 hours. Store the quark in a covered container in the fridge.

Oma’s Homemade Quark Cheese (quickgermanrecipes)

Quark using a Greek Yogurt Maker 

1 qt buttermilk

Pour buttermilk into Greek Yogurt Maker container. Cover and set for 12 hour incubation. Pour into sieve set into other container to drain in fridge for about 6 hours (catching whey to use for artisan bread!). Store the quark in a covered container in the fridge.

Quark using the Oven

1 qt buttermilk

Pour buttermilk into a large casserole. Cover with lid. Always ensure your buttermilk has active culture. Preheat your oven at its absolute lowest setting, turn on oven light and then let cool slightly. Wrap your lidded casserole dish in a thick bath towel and keep in oven for 6 – 8 hours, with only the oven light on (and the oven turned off!) Leave it there at least 8 hours or overnight. Line a large sieve with a clean cloth. Pour the ‘cultured’ buttermilk into it. Let it sit to drain in the fridge for about 6 hours. Use the whey to make artisan bread! Store the quark in a covered container in the fridge.

Homemade Spaetzle (German Egg Noodle)

 

1 1/2 c flour
2 eggs, beaten
3/4 c water
1/2 t salt
1/8 t nutmeg (opt)

Mix together the flour, salt and nutmeg in a medium bowl. Add water and beaten eggs. Mix together until well blended, about the consistency of thick pancake batter. Don’t overmix. Bring a large pot of well salted water to a boil (use about 2 t salt for a gallon of water.) Using the spaetzle making tool of your choice (or a metal colander or coarse grater) add batter to the boiling water a little at a time. Use care not put too many noodles in the water at once or they’ll clump together and won’t turn out. The noodles are done after about 2 – 3 min. They will float to the top of the boiling water quickly. Don’t let them cook too long or they will get too soft. Place cooked noodles in a sieve and run them quickly under cold water to stop the cooking process. Set aside and continue process until all noodles are cooked. Yields: Six 1/2 cup servings. Important Suggestion: No matter what method you use, don’t wait long to clean up. Once the batter has dried it is very difficult to clean off.

Spaetzle Fried with Butter and Parsley

3 c cooked spaetzle
2 T butter
1 T finely chopped parsley

Melt butter in a hot frying pan. Add noodles and fry until desired texture is reached. Add parsley and mix through. Serve as a side or main dish.

Other Serving Suggestions

 

Baked with cheese
Plain, as a side dish to a meal
With a brown butter sauce
Pan fried with bacon bits and drippings
With gravy
Pan fried with mushrooms and sauce

 

 

Mutti’s German Potato Dumplings (quickgermanrecipes)

4 slices day old bread
2 T butter
about 2 lb cold cooked potatoes (use a starchy variety)
about 1 1/4 c flour
2 eggs
1 t salt

Make croutons by cutting bread into cubes. Melt the butter in a saucepan over medium heat. Add the bread cubes and fry, stirring frequently until nicely browned on all sides. Remove from heat and set aside to cool. Rice or mash the cold potatoes. Mix into potatoes, 1 c flour, eggs and salt to make a dough that holds together when formed into dumplings. If the mix is too moist, add a bit more flour. Form dumplings, approx 2″ in diameter, adding a few croutons to the middle of each dumpling.  Drop gently into pot of boiling, salted water. Simmer gently, uncovered about 15 – 20 min. Remove with slotted spoon and serve immediately.

Authentic Schweinebraten German Pork Roast Bavarian Style (food)

5 lb pork roast (deboned shoulder roast)
1⁄4 c Dijon mustard
1 t caraway seed, ground
1 t onion powder
1 t garlic powder
dash ground paprika
1 t celery powder
2 – 3 t salt to taste
1 t pepper
2 T olive oil
2 medium onions with skin, quartered
2 medium carrots, diced
1⁄4 c leek, diced
1 1⁄2 c vegetable broth

Mix all dry ingredients together and rub onto roast. Spread a liberal amount of mustard onto roast. Heat oil in a heavy roasting pan (enameled cast iron works well) on top of stove and brown carrots and leeks. Push vegetables aside and brown roast from all sides in the very very hot roasting pan. Add onions INCLUDING the brown skins (this is VERY IMPORTANT since it will give your gravy a good color). Add broth and transfer everything to the oven. Roast covered for 1 1/2 hours at 350° F. Uncover, stir onions and veggies. Turn roast over and roast uncovered for 1 hour (if liquid evaporates a lot, add some more occasionally.) Once roasting time has finished transfer meat to a plate to rest. Take a basting brush, dip into the hot liquid and scrub all the sides of the roasting pan (and the lid if necessary). All the brown stains on the walls of your pan will ad flavor and color to your sauce! Strain all the liquid through a fine meshed strainer (stainless steel will work better then the plastic ones). Press solids vigorously with a spoon to press as much liquid (as well all solids that can get pressed through) through the strainer into a sauce pan and reduce slightly on high heat. Slice roast into 1/2″ slices and pour gravy liberally over everything. Best served with potato dumplings and sauerkraut.

Spaetzle (allrecipes)

4 c flour
5 eggs
1 t salt
3/4 c water

In large bowl combine flour, eggs and salt. Add water a little at a time to form a soft dough. Boil 2 qts of water in a large pot. Squeeze dough out into the water using noodle or fruit press or by pressing through a colander with large holes. When noodles float to the top of the water, they are done (3 – 4 min). Serve as a side or main dish. Note: For authentic spaetzel, use more eggs instead of water (will make them more rubbery). A stiffer dough is easier to grate.