Feuerzangebowle (Fire Tongue
Bowl)
1 to 6 liters Morgan David Blackberry
Royal
Wine
cinnamon sticks
star
anise
whole cardamom
2 lemons
whole allspice 2
oranges
whole cloves
In large pot, add cinnamon
sticks, cardamom, allspice, and anise to wine.
Cut oranges and lemons, and stud pieces with cloves.
Crush pieces to release
juices and add to punch.
Warm to a steaming mixture. Do not boil.
Don't
try this at home, but here is how it was traditionally done.
Prior to serving, cross swords on top of pot and place sugar cube -
soaked in
151-proof rum and ignite. Remove before serving.
Note: Use a minimum of 2 liters of
wine. 6 liters is sufficient to serve 150 people.
Pommerscher Gansebraten
(Pomeranian Roast Goose with Stuffing)
8 to 9 pound
goose
1 tablespoon salt
1 onion
(chopped 2 tablespoons sugar
1-1/2 cups pitted prunes
(halved) 1 cup rye bread crumbs
4 tart apples, peeled, cored and quartered
4 tablespoons
flour
Wash and dry goose. Remove giblets and place
in 1-quart saucepan with 1 teaspoon salt and onion. Simmer, partially covered,
about 1 to 1-1/2 hours. Strain and reserve stock.
Sprinkle goose inside and out with
remaining salt. Combine prunes, apples, rye bread, and sugar; fill cavity of
goose. Skewer openings together. Place on rack in shallow roasting pan
with breast side down. Roast in 400° oven for 45 minutes. Drain fat
from pan and reduce oven temperature to 325°. Roast until tender (when
pierced with fork and juices are light yellow -- about 1 hour). Drain fat from
pan; turn goose breast side up; brown until golden, about 30 minutes longer.
Remove from oven and keep warm. Let rest at least 20 minutes before carving.
Skim off remaining fat.
Stir flour in 2 cups reserved stock; add to drippings in pan. Cook over
medium heat, stirring and scraping browned bits until thickened. Serve with
goose.
Makes 4 to 6
servings.
Souse (Pickled
Pigs Feet)
4 pigs' feet
2 cups cider vinegar
2 cups stock
1 onion
1 tablespoons clove (or 3 whole cloves)
2 tablespoon salt
1 bay leaf
Scrape and clean feet well and place in pot with salt watered (to cover). Bring to
boil and skim off the foam. Simmer about 3 - 4 hours, or until meat separates
from the bone.
Remove the meat and mix stock in which meat was cooked with vinegar, salt, and
spices.
If you have too much liquid, boil it down little. Refrigerate. Serve cold
Rotkohl mit Apfeln - (Red Cabbage with
Apples)
1 head red cabbage (about 2 pounds)
3 apples, pared, quartered, cored, and chopped
1/3 to 1/2 cup firmly packed brown sugar
3/4 teaspoon ground allspice
4 whole cloves
1/2 cup vinegar
1/4 cup (1/2 stick ) butter
Remove and discard wilted outer leaves of cabbage. Rinse, cut into quarters
(discarding core) and coarsely shred (about 8 cups shredded). Place cabbage
into 3-quart heavy saucepan and add boiling salted water to cover (1 teaspoon salt
per quart of water). Add apples, brown sugar, allspice, and cloves.
Cover loosely and boil at moderate rate for 8 to 12 minutes, or until cabbage and
apples are just tender. Remove from heat and drain. Add vinegar and
butter to cabbage. Toss lightly to mix. Makes 6
servings.
1 pound lean
pork
3 pounds fat pork belly
1 chopped
onion
1-1/2 teaspoons salt
1 teaspoon
pepper 1/4 teaspoon cloves
1/4 teaspoon
ginger 1 pint fresh pork blood
pork casings, washed and dried
Cut half the fat pork and all lean pork into small pieces. Add
onion. Cook over moderate heat until fat is flowing. Lower heat and cook
45 minutes. Add seasoning and mix. Grind coarsely. Stir the fresh
pork blood gradually into the meat mixture. Dice remaining fat pork finely and add
to mixture. Stuff into casings and tie. Place in kettle and cover with water. Bring
to a boil. Then, lower the heat and simmer for 25 minutes.
Serves 8 or
more.
1 hog's head
1 hog's tongue
salt and pepper
sage or chili pepper
Clean and scrape hog's head and wash thoroughly. Wash and trim
hog's tongue. Cover head and tongue with slightly salted water. Simmer
until meat falls from the bone. Drain meat, shred, and season. Pack
tightly in bowl, cover, and weigh it down. Let stand 3 days in a cold
place. Slice. Makes 6 to 8 pounds.
12 ounces cottage chees |
1 teaspoon baking soda |
8 tablespoons butter |
3 tablespoons flour |
Mix cheese and baking soda together and let the mixture stand
about 1 hour - until it becomes bubbly and nearly doubles in size.
Add flour and butter. Cook a few minutes, until the mixture resembles warm fresh
cheese.
Serve with small slices of dark bread, such as rye.
1 pint pickled
Herring
1/3 cup plain yogurt
1 onion, sliced
1/3 cup sour cream
2 dill pickles,
sliced 1/3 cup mayonnaise
1 medium apple, peeled and
chopped 1/4 cup sugar
1/8 teaspoon
pepper 1/8 teaspoon dry mustard
1 tablespoon
capers
paprika
Wash and paper-dry Herring and place in bowl. Top with onions,
pickles, and capers. Combine yogurt, sour cream, mayonnaise, sugar, dry
mustard, and pepper. Add to Herring mixture. Cover and refrigerate
overnight. Before serving: add apples and sprinkle with paprika. Serve
with crackers. Makes about 3 cups.
1 carp (4-1/2 lbs) or fresh water perch |
Soak carp 3 hours in salted water, wash,
scale and dry. |
1 large sliced onion |
Place in a kettle, bring vinegar to a
boil
and pour over fish |
1 bay leaf |
Let soak about 10 minutes.
Add sliced onions, bay leaf, herbs, salt
and
peppercorns. |
Mixed dry herbs
Salt |
Bring to a boil, reduce heat to low,
cook
fish until tender. |
3 black peppercorns |
Rinse carp in hot, then cold water.
Place back in stock and reheat slowly |
1 lemon |
Move fish to a platter |
Serve with horseradish sauce, boiled potatoes and
watercress or a salad. Garnish with lemon slices. Sometimes
served with potato salad
This meal is often eaten on Good Friday, but some families also serve it
during the Christmas season.
|
4 cups
water
1-3/4 cups sugar
4 cups fresh pitted sour
cherries 1 teaspoon cinnamon
1teaspoon lemon juice
2 egg - beaten
1/3 cup milk
1/2 teaspoon baking
powder 1-1/2
cups flour
Boil water with sugar, cinamon, lemon juice.. Add cherries and cook until soft - about 15
minutes.
Check sweetness and add more sugar, if necessary. Keep at
simmer.
Meanwhile, mix egg, baking powder, flour, and milk together.
Drop dumpling mix by teaspoons into soup. Continue to
cook; this will take about 5 minutes.
Remove from heat. Serve warm or cold. Makes about 6 servings.
6 to 8 medium size potatoes
1/4 cup all-purpose flour
2 eggs |
1/4 teaspoon nutmeg
2 tablespoons margarine
3 slices bread (cut in cubes) |
Cook potatoes in water until tender. Drain, cover and
refrigerate for 12 to 24 hours. Peel and mash the cooked potatoes
thoroughly. In a medium bowl, combine potatoes, flour, eggs, salt, and nutmeg.
Form a firm, but light paste. If mixture is too moist, add flour.
This
will keep the dumplings from falling apart during cooking. Melt margarine in
large skillet. Add bread cubes and sauté until gold brown. Working with
floured hands, form potato paste into a roll about 2-1/2 inches in diameter.
Cut roll in 8 to 10 pieces. Form pieces into dumplings - enclosing a few sautéed
bread cubes in the center of each dumpling. Bring a large pot of salted water
to a boil. Add dumplings, one at a time, and simmer about 15 minutes.
Dumplings are done when they float on top. Remove dumplings with a slotted
spoon and drain well.
1
egg
1 cup sugar
1/2 cup
milk
2 tablespoons melted butter
1 cup
flour
4 teaspoons baking powder
1 square chocolate, melted (or 3 tablespoons unsweetened cocoa powder)
hard sauce (see recipe below)
Preheat oven to 300°. Grease 9" x 9" pan. Mix
all ingredients together in bowl. Place butter in prepared pan (pan depth
about 1"). Cover tightly with aluminum foil. Place in preheated
over and bake about 45 minutes. Do not remove foil until the 45 minutes
are over as this will stop the steaming process. Remove from oven,
remove foil and place on rack. Pudding should be firm like a cake.
Serve
pudding topped with sauce. Makes about 9 servings.
.
Hard Sauce
1/4 cup
butter
1 cup powdered sugar
2 tablespoons
rum
1 egg (separated)
Cream butter and sugar. add egg yolk, well beaten. Cook
over hot water until thickened. Add rum gradually, stirring constantly.
Remove from heat; pour gradually over stiffly beaten egg whites.
Reisbrei - (Rice Porridge)
1/2 cup converted
rice
1 quart milk
a pinch of
salt
4 tablespoons sugar
1 tablespoon
butter
1/4 cup raisons (optional)
Cook rice in milk with salt and butter, very slowly until kernels
are tender, but have not lost their shape. If you have the patience, do this
in the top of a double boiler. It will take 1-1/2 to 2 hours, but it will be
worth it. The mixture should be very thick and can be stirred several times
during cooking. When done, flavor with sugar, cinnamon and add raisons.
This may be served hot or cold.
2 cups
honey 5-1/2 cups flour
1/2 teaspoon baking
powder
1 teaspoon cinnamon
3/4 cup grated unblanched almonds
1/2 teaspoon powdered cloves
3/4 cup mixed candied fruits (orange, lemon, and citron peel)
egg white icing (see recipe below
Whip egg whites until they stand in stiff peaks. Add sugar,
lemon and juice; continue beating until thick and glossy. Spread on cake or
cookies with a spatula.
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