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Over the river and through the woods? Well...not quite. It is nice, though, to visit Donna this time of year, as she does live in the country. Donna's table looks beautiful! Her table cloth is forest green and burgundy stripe with small gold leaves going down the stripes. She is picking up the burgundy for her accessories. Her wine glasses are burgundy and so are her napkins. She has tied her napkins in thin gold ribbon with a silk autumn leaf on each. The orange/goldish leaf looks beautiful against the burgundy.In the center of her table is a vase filled with burgundy, orange and gold dried leafs. A burgundy candle flanks either side of of the vase. The house smells of cinnaman and cloves! Lets take a look at the menu.

Saur Braten (serves 6-8)

5-6 lb boneless rump roast

2 tsps. salt

1/4 tsp. pepper

1 med. onion sliced

3 bay leaves

2 tsps. peppercorns

2 cups cider vinegar

2 cups water

3 tbl. veg. oil

1/4 cup sugar

1/4 raisins

8 gingersnaps crushed

Rub meat well with salt and pepper, then place in a large dish. Add onion, bay leaves and peppercorn. Heat vinegar and water in a saucepan and pour over meat. Cover dish and marinate in refrigerator 12 to 36 hours. Turn occasionally. Drain and reserve liquid. Wipe roast dry. In a dutch oven or deep 12 skillet, brown roast in oil. Add onions from marinade and 1 cup reserve liquid. Cover and simmer meat slowly about 1.5 to 3 hours or until tender. To make gingersnap gravy, combine sugar, remaining vinegar liquid raisins and gingersnaps in a small skillet. Cook until thickened and smooth, about ten minutes. Slice pot roast and serve with gravy.

Red Cabbage

l large head of red cabbage coarsely chopped

l medium yellow onion chopped

1 red apple diced

2 tsps. carroway seed

3 strips of bacon

1 c. dry white wine

In a 4 quart sauce pan, fry the bacon to render the fat. Add onion and apple and saute until onions are browned. Add remaining ingredients, stir and simmer until cabbage has wilted. Stir occasionally.

Donna serves fresh spatzel with this meal that she is able to obtain from a German butcher shop in her neighborhood. If spatzel is not available, gnocchi will work well with this meal.
A good dark German beer is the usual beverage accompaniment for this meal aaah!
But if beer is not your "thing" , try a nice red zinfindel wine.

"Harvest Home"
"Autumn Splendor"
"Columbus Day"
"Halloween"
Let's Talk Turkey
"The WineCellar"

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