About Cookie Lady Expertise Learned a variety of German wonderments in my mothers and Aunts and finally my mother-in-laws kitchen. Made my first spatzle at age 10. Have a recipe for making Baumkkuchen at home. -There are recipes in my personal files from the first course to the last. My library is considerable!
Expert: Cookie Lady Date: 10/23/2002 Subject: German Cuisine
Question Hello Cookie Lady,
I am participating in a pot luck dinner party where all the attendees must bring a dish featuring German cuisine. I wonder if you could provide a couple of suggestions along with recipies that will be big hits.
I am thinking of making two dishes. I would like to make something with pork and another dish that is vegetarian. I would also be curious if I can make spatzle ahead of time and reheat it?
Any thoughts, comments or suggestions would be appreciated.
Proust!
Answer Jaimo, How about a traditional Sauerbraten to begin:
Sauerbraten-Spiced Roast
3 1/2 to 4 1/2 lb. beef roast (rump, top round, lean
chuck, etc.)
3 c. water
1 c. cider vinegar
4 heaping tsp. brown sugar
1 (14 oz.) bottle ketchup
2 lg. onions, leave whole
Salt and pepper to taste
3 whole cloves
4 bay leaves
1 heaping tsp. mixed pickling spices
Combine all ingredients except meat in slow cooker/Crock
Pot. Stir well. Submerge meat in mixture. Cook on low heat
for 10 to 12 hours
.
Or perhaps a Paprika Pork Stew (Schweinepfeffer):
2 pounds lean stewing pork
4 to 5 slices bacon
4 onions chopped
1 generous tablespoon Paprika
2 cups drained, canned tomatoes, cut in pieces
3 cups of water, or as needed
1 clove garlic
1 bay leaf
2 tablespoons flour dissolved in a little cold water
salt to taste
1/2 cup sour cream
The pork should be cut into large cubes, about 1 1/2" square. Fry bacon in a 3 quart Dutch oven or stew pot, and when all the fat has been rendered, remove bacon slices. Fry pork cubes in hot bacon fat, turning with wooden spoon or spatula until meat is brown on all sides. Brown only one layer of meat at a time. Remove browned meat from pot and add onions and paprika. Saute and stir about 4 or 5 minutes over moderate heat, or until onions begin to soften. Add tomatoes and return meat to pot. Pour in enough water to cover stew halfway. Add garlic and bay leaf. Cover pot, bring to a boil, reduce heat and simmer slowly but steadily about 1 1/2 hours, or until meat is completely tender. Thicken gravy by stirring in flour dissolved in a little cold water. Add sour cream. Bring to a boil and simmer 2 to 3 minutes, or until gravy is smooth and thickened.
You might consider a warm potato salad as a nice accompaniment to either of the above recipes.
The Spatzle rewarming might prove a problem. I often use leftover Spatzle the next day by frying with onions in butter until crusty brown.
