Azragermangal's Weblog

Rye Beer Bread September 23, 2008

Filed under: Breads,German Recipes,Recipes — Azra @ 8:49 pm

  • 2 cups rye flour
  • 1 1/2 cups room temperature beer
  • 2 (.25 ounce) packages active dry yeast
  • 2 tablespoons white sugar
  • 1 tablespoon salt
  • 2 tablespoons shortening
  • 1 egg
  • 3 cups bread flour
  • 1 tablespoon caraway seed (optional)
  • 1 tablespoon cornmeal

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DIRECTIONS

  1. Combine rye flour, beer, and yeast in a large bowl. Cover bowl with plastic wrap. Set out overnight. Do not refrigerate.
  2. The next day, add sugar, salt, shortening, and egg; beat with mixer until smooth. Stir in caraway seeds, if wanted. Add enough white bread flour to make a soft dough.
  3. Knead on a lightly floured surface until smooth, approximately 10 minutes. Place in a greased bowl, and turn to oil the surface of the dough. Let rise in warm place about 1 hour, or until doubled.
  4. Punch down dough, and divide in half. Shape into round or oblong loaves, and place on greased baking sheets sprinkled with corn meal. Let rise for 30 minutes.
  • Bake at 400 degrees F (205 degrees C) for 30 minutes. Cool on racks.
 

Oxtail Stew September 18, 2008

Filed under: German Recipes,Recipes — Azra @ 4:10 am

1 oxtail weighing about 3 lbs.
1 lb. potatoes
1 onion
2 oz. butter
1 tablespoons flour
4 cups beef broth
1 bay leaf
1 cup pickled vegetables
salt, pepper, paprika

Peel potatoes, boil, and steam dry.  Cut oxtail into 2-inch-long strips and add to diced onion which has been sautéed in hot butter.  Sear briefly and add salt.  Sift flour over the meat and add hot beef broth. Add bay leaf and boil for 2 hours.

Remove bay leaf.  Dice potatoes, chop pickled vegetables, and add to soup.  Heat and add salt, pepper, and paprika to taste.

 

German Stuffed Cabbage Rolls Recipe September 17, 2008

Filed under: German Recipes,Recipes — Azra @ 8:06 pm

 

Stuffed cabbage Russian Jewish style by vidalia_11.

Ingredients:
1/2 pound ground pork
1/2 pound ground beef
1 chopped onion
1/2 cup uncooked minute rice
1 teaspoon salt
1/2 teaspoon pepper
1 egg
1 large can tomatoes
1 small can tomato paste
3 tablespoons vinegar
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon oregano

In large bowl, mix beef, pork, onions, rice, salt
pepper and egg.  Set aside.  Par boil the cabbage. Cool in water, and separate the leaves.   Place the meat mixture on each leaf and tuck in sides and roll up.  Takes practice..You will get good at this after the 4th roll.  Grease a baking pan, and place the cabbage rolls in it.  Blend the sauce ingredients together in a bowl .  Pour over the cabbage rolls.  Bake in a slow oven at 325 degrees for 3 hours.
Check after an hour. If cabbage seems to be getting browned, cover with foil.

 

KARTOFFELPUFFER MIT APFELMUS–SAVORY POTATO PANCAKES WITH APPLESAUCE

Filed under: German Recipes,Recipes — Azra @ 8:02 pm

This is a childhood favorite of mine.. You have to try it.

6 medium sized potatoes (about 2 lb.)
preferably baking potatoes
2 eggs
1/4 cup finely grated onion
1/3 cup flour
1 tsp. salt
rendered bacon fat or lard
applesauce or imported lingonberry
(preiselbeeren) preserves

Peel the potatoes and, as you proceed,
drop them into cold water to prevent
their discoloring. In a large mixing
bowl, beat the eggs enough to break them up, add the onion and gradually beat in the flour and salt. One at a time, pat the potatoes dry and grate them coarsely into a sieve or colander. Press down each potato firmly into the sieve to squeeze out as much moisture as possible, then immediately stir the potato into the egg and onion batter.

Preheat the oven to 250 F. In a heavy 8
to 10 inch skillet, melt 8 tablespoons
of bacon fat or lard over high heat
until it splutters. Pour in1/3 cup of
the potato mixture and, with a large
spatula, flatten it into a pancake about
5 inches in diameter.

Fry it over moderate heat for about 2
minutes on each side. When the pancake
is golden brown on both sides and crisp
around the edges, transfer it to a
heated, ovenproof plate and keep it warm in the oven. Continue making similar pancakes with the remaining batter, adding more fat to the pan when necessary to keep it at a depth of 1/4 inch. Serve the pancakes as soon as possible with applesauce

 

KRAUTERBUTTER (HERB BUTTER)

Filed under: German Recipes,Recipes — Azra @ 7:59 pm

1/4 POUND BUTTER
2 LEVEL TABLESPOONS FINELY CHOPPED FRESH PARSLEY
1/2 ROUNDED TEASPOON GROUND DRIED TARRAGON
1/2 ROUNDED TEASPOON DRIED DILL
1 ROUNDED TEASPOON FINELY MINCED FRESH CHIVES
1 ROUNDED TEASPOON DRIED CHERVIL
1 ROUNDED TEASPOON MINCED ONION
2 TEASPOONS LEMON JUICE
SALT

Allow 1/4 lb. butter to come to room temperature. Whip with a fork until light and fluffy in a small steel or glass saucepan. Important—do not use aluminum. Add all ingredients and whip together. Let stand overnight in a cool place. Salt to taste. Whip lightly just before serving.

Is to die for on Steaks and or baked potato… try it you will love it.

 

Bierocks

Filed under: German Recipes,Recipes — Azra @ 7:57 pm


Use frozen bread dough if in a hurry.

Or this bread dough recipe, it is much better and really worth the effort.

2 c lukewarm milk
1/4 c oil
2 ea eggs (beaten)
2 pk yeast
1/2 c sugar
1 ts salt
2 c plus of flour


Mix together milk and oil. Then add remaining ingredients. Knead and
let rise for 1 hour. While bread is rising cook filling:

1 ½ lbs. ground beef
1 small head cabbage chopped
1 onion chopped (2 cups)
6 cloves fresh garlic (chopped)
Salt and pepper (to taste)
1 T Soy sauce

1 T worcestershire sauce

 

Gluewhein-Mulled Wine

Filed under: German Recipes,Recipes — Azra @ 7:47 pm

This is a favorite around Christmas time. Nothing better then a cup of Gluewhein and roasted chestnuts.

1 bottle red wine
1 cinnamon stick
grated nutmeg
50g brown sugar
1 orange, sliced
1 dried bay leaf

Put the wine in a saucepan with the sugar, orange slices, bayleaf and the spices.

Heat the wine gently until the sugar is dissolved. Taste and add more sugar if necessary.

Strain the Gluewhein into mugs or heatproof glasses and serve.