| Pretzels |
Pretzels have been called one of the world's oldest snack food. In 7th
century European monasteries, following the early Christian custom of
making Roman ring bread for communion, monks used scraps of dough and
formed them into strips representing a child's arms folded in prayer, the
three empty holes representing the Trinity. They were given as rewards for
studious children. The little knotted treat wandered around a while and
became known in old high German as Brachiatellium, and then just plain
Bretzel or Pretzel. Left: one of the oldest depictions of pretzels in the Hortus
Deliciarum of 1190 showing Queen Esther and King Ahasuerus sharing a meal.
The king is pointing at the beer cans and dart board not shown in the detail.
century European monasteries, following the early Christian custom of
making Roman ring bread for communion, monks used scraps of dough and
formed them into strips representing a child's arms folded in prayer, the
three empty holes representing the Trinity. They were given as rewards for
studious children. The little knotted treat wandered around a while and
became known in old high German as Brachiatellium, and then just plain
Bretzel or Pretzel. Left: one of the oldest depictions of pretzels in the Hortus
Deliciarum of 1190 showing Queen Esther and King Ahasuerus sharing a meal.
The king is pointing at the beer cans and dart board not shown in the detail.
A less innocent legend about the origin of the pretzel shape claims that a 15th century alcoholic baker
from Urach was accused of theft but the judge offered to cancel his sentence if the baker could make
a piece of bread through which the sun could be seen three times. The felonious baker looked
helplessly at his wife who just happened to be holding her arms in the "I could just tear my hair out!"
position, and twisted his dough into the same form. Voila! A pretzel.
from Urach was accused of theft but the judge offered to cancel his sentence if the baker could make
a piece of bread through which the sun could be seen three times. The felonious baker looked
helplessly at his wife who just happened to be holding her arms in the "I could just tear my hair out!"
position, and twisted his dough into the same form. Voila! A pretzel.
In any case, people loved Pretzels for a long, long time before Austrian pretzel
bakeries were awarded a special coat of arms sporting a lion holding a shield
with a pretzel shape in the middle. It was said that when the Turks invaded
Vienna in 1510 by tunneling under the city walls, the early-rising city bakers
were the first to hear the noise and therefore the attack was repelled.
bakeries were awarded a special coat of arms sporting a lion holding a shield
with a pretzel shape in the middle. It was said that when the Turks invaded
Vienna in 1510 by tunneling under the city walls, the early-rising city bakers
were the first to hear the noise and therefore the attack was repelled.
Medieval people would ride out and greet vendors
traveling to the various fairs and offer them pewter
pitchers of wine and crisp dough impaled on spears
called Geleit-pretzels. In the detail of the painting at the
left by Peter Bruegel titled "The Fight between Carnival
and Lent", 1559, the lusted-after pretzels are visible at
the feet of the guy sitting on the dunk tank chair.
traveling to the various fairs and offer them pewter
pitchers of wine and crisp dough impaled on spears
called Geleit-pretzels. In the detail of the painting at the
left by Peter Bruegel titled "The Fight between Carnival
and Lent", 1559, the lusted-after pretzels are visible at
the feet of the guy sitting on the dunk tank chair.
Kepler stated that if we assume that the Earth is the center of the universe, we must accept that the
planets travel in a loopy path "with the appearance of Lenten bread." In all Catholic countries, the
bread culture became highly developed because of meatless holidays, and since pretzels didn't have
any ingredients that were taboo during the pre-Easter season such as eggs, milk, butter or lard, the
pretzel became a popular Lenten food throughout the Middle Ages. Plus, the white Brezl was popular
for its keeping qualities. It was thick, satisfying and transported easily. The East Prussian Salzburger
settlers kept the originally Catholic Brezl, but added yeast and raisins and let it rise on a metal tin,
eating it on the day before the highest holiday of the Evangelist church, Karfreitag.
planets travel in a loopy path "with the appearance of Lenten bread." In all Catholic countries, the
bread culture became highly developed because of meatless holidays, and since pretzels didn't have
any ingredients that were taboo during the pre-Easter season such as eggs, milk, butter or lard, the
pretzel became a popular Lenten food throughout the Middle Ages. Plus, the white Brezl was popular
for its keeping qualities. It was thick, satisfying and transported easily. The East Prussian Salzburger
settlers kept the originally Catholic Brezl, but added yeast and raisins and let it rise on a metal tin,
eating it on the day before the highest holiday of the Evangelist church, Karfreitag.
Today, the soft, white Brezel is often peppered with anise, not salt, or served with roasts and brown
gravy, or with a slice of lime as an accompaniment to Lamb, or eaten with Bavarian Bratwürste or
noodles or even used in salads. The American hard, salty pretzel seems to have been born in a little
city in Pennsylvania Dutch country called Lititz where, sometime in the late 1850s, a hobo jumped
off of the train and gave the town baker his recipe for a pretzel in exchange for room and board. He
missed the train on that one: a recent market survey found that the pretzel market in the United
States is about $560 million a year.
gravy, or with a slice of lime as an accompaniment to Lamb, or eaten with Bavarian Bratwürste or
noodles or even used in salads. The American hard, salty pretzel seems to have been born in a little
city in Pennsylvania Dutch country called Lititz where, sometime in the late 1850s, a hobo jumped
off of the train and gave the town baker his recipe for a pretzel in exchange for room and board. He
missed the train on that one: a recent market survey found that the pretzel market in the United
States is about $560 million a year.
Another legend is recorded on a stained glass window in a cathedral in Bern, Switzerland which
shows a pretzel as the marriage knot in a wedding ceremony between two people of royalty. Wishing
on a pretzel, like wishing with a chicken bone, became a common marriage custom...only the couple
got to eat the pretzel after without choking.
shows a pretzel as the marriage knot in a wedding ceremony between two people of royalty. Wishing
on a pretzel, like wishing with a chicken bone, became a common marriage custom...only the couple
got to eat the pretzel after without choking.
The pretzel made its way onto a page in the prayer book of Catharine of Cleves and shows martyred
St. Bartholomew surrounded by pretzels which were thought to bring good luck, prosperity and
spiritual wholeness. His luck wasn't too good, though. He was flayed alive and crucified upside down.
St. Bartholomew surrounded by pretzels which were thought to bring good luck, prosperity and
spiritual wholeness. His luck wasn't too good, though. He was flayed alive and crucified upside down.
CUCUMBERS AND SOUR CREAM
Slice cukes paper thin with some sliced
onions and chives. Layer in a bowl, salting each
layer. Put a weighted plate on top ( a big can of
beans or something heavy) and let stand at least
an hour or two. Drain completely. Mix in
enough sour cream to a soupy consistency.
Serve in bowls.
Slice cukes paper thin with some sliced
onions and chives. Layer in a bowl, salting each
layer. Put a weighted plate on top ( a big can of
beans or something heavy) and let stand at least
an hour or two. Drain completely. Mix in
enough sour cream to a soupy consistency.
Serve in bowls.
OSTPREUSSISCHE FISH IN BEER. 6 Servings
2 c Water , 12 oz 1 bottle Dark Beer, 1 tb Parsley, finely chopped 1/2 c Celery, chopped 1 Onion,
chopped 2 ts Salt, 1 ts Pickling spice, 1 ts Margarine or Butter, 3 tb Cornflour. Carp or Pike, cut into
Serving pieces. 1/4 c Water, 1 ts Lemon juice, Sugar, Parsley sprigs for garnish . Combine water,
beer, parsley, celery, onion, salt, pickling spice, and margarine in large skillet or wide saucepan. Bring
to boiling point, do not allow to boil. Add fish pieces. Poach until fish flakes easily when tested with
fork, about 3-5 minutes, depending on thickness of pieces. Carefully remove fish to heated platter
with slotted spoon. Strain broth. Combine cornflour and water. Add to broth, bring back to the boil
and cook until thickened, stirring constantly. Add lemon juice. Season to taste with a little sugar.
Serve fish and sauce separately with boiled potatoes.
2 c Water , 12 oz 1 bottle Dark Beer, 1 tb Parsley, finely chopped 1/2 c Celery, chopped 1 Onion,
chopped 2 ts Salt, 1 ts Pickling spice, 1 ts Margarine or Butter, 3 tb Cornflour. Carp or Pike, cut into
Serving pieces. 1/4 c Water, 1 ts Lemon juice, Sugar, Parsley sprigs for garnish . Combine water,
beer, parsley, celery, onion, salt, pickling spice, and margarine in large skillet or wide saucepan. Bring
to boiling point, do not allow to boil. Add fish pieces. Poach until fish flakes easily when tested with
fork, about 3-5 minutes, depending on thickness of pieces. Carefully remove fish to heated platter
with slotted spoon. Strain broth. Combine cornflour and water. Add to broth, bring back to the boil
and cook until thickened, stirring constantly. Add lemon juice. Season to taste with a little sugar.
Serve fish and sauce separately with boiled potatoes.
HASSENPFEFFER
Take a clean disjointed rabbit, pour boiling water
over it, scrape, rinse and dry. In a glass or
pottery bowl, combine 1/2 c wine vinegar, 2
cloves garlic,a bay leaf,6 T olive oil and black
pepper. Marinate in fridge 48 hours. Drain.
Cook 2 sl bacon in dutch oven. Add 1 1/2 c
white onions and cook til golden. Blend in 1 T
flour and add rabbit. Cook 10 minutes,turning
pieces often. Add 1 bottle dry red wine, bring to
boil and add 1 T grated baking chocolate. Cover
and cook 1 1/2 hours til tender. Add salt and
pepper to taste. Saute 24 small white onions in
some olive oil until golden. Arrange nicely.
Take a clean disjointed rabbit, pour boiling water
over it, scrape, rinse and dry. In a glass or
pottery bowl, combine 1/2 c wine vinegar, 2
cloves garlic,a bay leaf,6 T olive oil and black
pepper. Marinate in fridge 48 hours. Drain.
Cook 2 sl bacon in dutch oven. Add 1 1/2 c
white onions and cook til golden. Blend in 1 T
flour and add rabbit. Cook 10 minutes,turning
pieces often. Add 1 bottle dry red wine, bring to
boil and add 1 T grated baking chocolate. Cover
and cook 1 1/2 hours til tender. Add salt and
pepper to taste. Saute 24 small white onions in
some olive oil until golden. Arrange nicely.
VENISON ROAST
Place 3 lb venison roast in roaster pan. Add 2
1/2 c water with 1 l. onion and 1/2 t salt.Cover
and bake at 300 degrees until roast crumbles
apart. Let meat stay in broth overnight in fridge.
Tear up meat next day and add some basil,
rosemary, seasoned salt, onion salt, garlic,
pepper and oregano to the broth. Cook on
stovetop or in low oven 2-3 hours. Meat will
absorb lots of the broth. Add some beef broth if
needed. Serve with egg noodles and gravy made
from the broth and mushrooms.Serves 6-8
Place 3 lb venison roast in roaster pan. Add 2
1/2 c water with 1 l. onion and 1/2 t salt.Cover
and bake at 300 degrees until roast crumbles
apart. Let meat stay in broth overnight in fridge.
Tear up meat next day and add some basil,
rosemary, seasoned salt, onion salt, garlic,
pepper and oregano to the broth. Cook on
stovetop or in low oven 2-3 hours. Meat will
absorb lots of the broth. Add some beef broth if
needed. Serve with egg noodles and gravy made
from the broth and mushrooms.Serves 6-8
RED CABBAGE
3 lbs cabbage, 2 sour apples, 1 l.onion,1/4 c
bacon w/grease, 5 T vinegar, 1 c white wine, 5 T
bn sugar, dash cloves. Fry bacon. Add onion til
brown. Add shredded cabbage, chopped
apple, wine, sugar in that order. Simmer 2-3
hours. A crock pot is good. If it's too watery,add
cornstarch to thicken
3 lbs cabbage, 2 sour apples, 1 l.onion,1/4 c
bacon w/grease, 5 T vinegar, 1 c white wine, 5 T
bn sugar, dash cloves. Fry bacon. Add onion til
brown. Add shredded cabbage, chopped
apple, wine, sugar in that order. Simmer 2-3
hours. A crock pot is good. If it's too watery,add
cornstarch to thicken
POTATO DUMPLINGS
6-8 baking potatoes, 1/4 c flour,2 eggs,1 t
salt,dash nutmeg,2 T butter,3 slices bread cubed.
Cook potatoes til tender. Cover and refrigerate
12-24 hours. Peel and finely chop and combine
with other ingredients to form a firm but light
paste. Add flour if needed to firm. Melt butter in
large skillet and brown bread cubes. Form
potato paste with hands into a roll about 2 1/2
inches in diameter. Cut into 8-10 pieces and
form into dumplings,enclosing a few bread cubes
in centers. Add to boiling water one at a time.
Simmer about 15 minutes. Dumplings are done
when they float. Drain .
6-8 baking potatoes, 1/4 c flour,2 eggs,1 t
salt,dash nutmeg,2 T butter,3 slices bread cubed.
Cook potatoes til tender. Cover and refrigerate
12-24 hours. Peel and finely chop and combine
with other ingredients to form a firm but light
paste. Add flour if needed to firm. Melt butter in
large skillet and brown bread cubes. Form
potato paste with hands into a roll about 2 1/2
inches in diameter. Cut into 8-10 pieces and
form into dumplings,enclosing a few bread cubes
in centers. Add to boiling water one at a time.
Simmer about 15 minutes. Dumplings are done
when they float. Drain .
ROULADEN
Pound 4 sirloin tip steaks til thin. Spread
each with mustard,put a sliced dill pickle ,2
slices of bacon and some diced onion in
center of each. Season with salt, pepper. Roll
up and tie with string. Brown in oil in heavy
saucepan. Add about 1 cup beef broth and
simmer 1 and 1/2 hr. Watch! Add a tiny bit
more water if needed. Remove from
pan. Add 3 c.beef broth to liquid in pan and
cook til reduced by 1/3. Add 1/4 c tomato
paste, 1/2 c cream, salt and pepper and
gently simmer (don't let it boil). Return meat
to pan and warm
Pound 4 sirloin tip steaks til thin. Spread
each with mustard,put a sliced dill pickle ,2
slices of bacon and some diced onion in
center of each. Season with salt, pepper. Roll
up and tie with string. Brown in oil in heavy
saucepan. Add about 1 cup beef broth and
simmer 1 and 1/2 hr. Watch! Add a tiny bit
more water if needed. Remove from
pan. Add 3 c.beef broth to liquid in pan and
cook til reduced by 1/3. Add 1/4 c tomato
paste, 1/2 c cream, salt and pepper and
gently simmer (don't let it boil). Return meat
to pan and warm
PORK AND SAUERKRAUT
2 lbs thick pork ribs, large onion, large can
sauerkraut,1 can beef broth, salt, pepper.
Potatoes, Brown ribs. Bury with peeled potatoes
in sauerkraut and onion in large dutch oven or
crock pot and cook slowly til pork is falling apart.
2 lbs thick pork ribs, large onion, large can
sauerkraut,1 can beef broth, salt, pepper.
Potatoes, Brown ribs. Bury with peeled potatoes
in sauerkraut and onion in large dutch oven or
crock pot and cook slowly til pork is falling apart.
LIVER DUMPLINGS
1/2 lb baby beef or deer liver,1 c cracker
crumbs,1 c milk,1 egg, salt,1T grated onion,
pepper, touch grated lemon rind,1 egg. Chop
liver fine, mix with rest, form into small balls.
Drop into boiling soup for about 10 minutes.
1/2 lb baby beef or deer liver,1 c cracker
crumbs,1 c milk,1 egg, salt,1T grated onion,
pepper, touch grated lemon rind,1 egg. Chop
liver fine, mix with rest, form into small balls.
Drop into boiling soup for about 10 minutes.
SANDWICH FILLING
Mix 2 cups each julienned ham, swiss cheese
and sauerkraut with 1 cup mayo. Chill
overnight. Serve piled on rye bread.
Mix 2 cups each julienned ham, swiss cheese
and sauerkraut with 1 cup mayo. Chill
overnight. Serve piled on rye bread.
POTATO PANCAKES
2 lbs clean potatoes,1 l onion,1/2 c milk,1/2
to 1 c flour, lots salt, pepper, 2 eggs, oil or fat
to cook in. Grate potatoes and onion into bowl.
Press out excess liquid after a while. Add rest of
ingredients and mix well. Drop by heaping
spoonfuls on hot oiled griddle and fry til crisp on
both sides( or cook in pork fat after frying
sausage). Serve with sausage and applesauce.
2 lbs clean potatoes,1 l onion,1/2 c milk,1/2
to 1 c flour, lots salt, pepper, 2 eggs, oil or fat
to cook in. Grate potatoes and onion into bowl.
Press out excess liquid after a while. Add rest of
ingredients and mix well. Drop by heaping
spoonfuls on hot oiled griddle and fry til crisp on
both sides( or cook in pork fat after frying
sausage). Serve with sausage and applesauce.
BEAN SALAD
Mix a large can white kidney beans with some
sliced celery and diced onion with good Italian
salad dressing to moisten, marinate.
Mix a large can white kidney beans with some
sliced celery and diced onion with good Italian
salad dressing to moisten, marinate.
HOT POTATO SALAD
Cube 10 cooked but firm potatoes into large
baking pan. Mix a can beef broth,1/4 c flour ,3 T
sugar,1/4 c vinegar,a chopped onion, parsely, salt,
pepper in a saucepan and cook til thick. Toss over
potatoes with some green olives. Can make in
advance. Warm up when ready to serve. Lay
bacon slices on top and broil when ready to serve.
Cube 10 cooked but firm potatoes into large
baking pan. Mix a can beef broth,1/4 c flour ,3 T
sugar,1/4 c vinegar,a chopped onion, parsely, salt,
pepper in a saucepan and cook til thick. Toss over
potatoes with some green olives. Can make in
advance. Warm up when ready to serve. Lay
bacon slices on top and broil when ready to serve.
ZWIEBELKUCHEN:
4 thick slices of bacon, diced 2 cups peeled and
chopped yellow onion, 2 eggs, beaten, 1 cup
sour cream ,1 tblsp flour, 1/2 tsp salt, 1/4 tsp
fresh ground black pepper, 1 9-inch pie shell,
unbaked. Preheat oven to 400 degrees F. Saute
bacon. Drain most of the fat from the pan. Add
the onions and saute until clear. Do not brown.
Set aside to cool. Beat the eggs and sour cream
together in a medium bowl. Sprinkle the flour
over the top and beat it in. Stir in the salt and
pepper. Prick the bottom of the pie shell with a
fork. Spread the onions and bacon over the
bottom of the pie shell. Pour the sour cream
mixture over the top. Bake for 15 minutes.
Reduce heat to 350 degrees f and bake for
another 15 minutes or until pie is nicely browned.
4 thick slices of bacon, diced 2 cups peeled and
chopped yellow onion, 2 eggs, beaten, 1 cup
sour cream ,1 tblsp flour, 1/2 tsp salt, 1/4 tsp
fresh ground black pepper, 1 9-inch pie shell,
unbaked. Preheat oven to 400 degrees F. Saute
bacon. Drain most of the fat from the pan. Add
the onions and saute until clear. Do not brown.
Set aside to cool. Beat the eggs and sour cream
together in a medium bowl. Sprinkle the flour
over the top and beat it in. Stir in the salt and
pepper. Prick the bottom of the pie shell with a
fork. Spread the onions and bacon over the
bottom of the pie shell. Pour the sour cream
mixture over the top. Bake for 15 minutes.
Reduce heat to 350 degrees f and bake for
another 15 minutes or until pie is nicely browned.
B'SOFFENE BRATAEPFEL ( Tirolean
baked "drunken" apples ):
4 whole large tart apples, cored, peeled
1/4 cup "Schnaps" (only German apple or
pear schnapps)
1/2 cup raisins
1 Tablespoon lemon juice
1/2 cup granulated sugar
1/4 teaspoon powdered cinnamon
1/2 cup white wine
enough oil to brush a pie pan (use any
suitable unflavored vegetable oil)
enough aluminum foil to cover the pie pan. Put
one oven rack in the middle of the oven and
preheat oven to 425 degrees F. Brush the pie
pan with oil. Place apples in the oil-brushed pan
so that they are not touching each other. Drizzle
the apples with the lemon juice to prevent apples
from turning brown. Soak raisins in Schnaps.
In a small sauce pan, on medium heat, heat the
wine, the cinnamon, and the sugar, stirring until
everything is syrupy and the mixture boils (about
10 minutes). Divide soaked and drained raisins
into four portions (keep the Schnaps juice) and
stuff them into the apples. Spoon half of the wine
sugar syrup and the leftover Schnaps juice over
the apples. Cover everything with aluminum foil
and bake covered for about 30 minutes or until
the apples are soft. 10 minutes before removing
from oven pour over the apples remaining wine
juice. Serve everything warm, not too hot,
topped with sweetened whipped cream.
baked "drunken" apples ):
4 whole large tart apples, cored, peeled
1/4 cup "Schnaps" (only German apple or
pear schnapps)
1/2 cup raisins
1 Tablespoon lemon juice
1/2 cup granulated sugar
1/4 teaspoon powdered cinnamon
1/2 cup white wine
enough oil to brush a pie pan (use any
suitable unflavored vegetable oil)
enough aluminum foil to cover the pie pan. Put
one oven rack in the middle of the oven and
preheat oven to 425 degrees F. Brush the pie
pan with oil. Place apples in the oil-brushed pan
so that they are not touching each other. Drizzle
the apples with the lemon juice to prevent apples
from turning brown. Soak raisins in Schnaps.
In a small sauce pan, on medium heat, heat the
wine, the cinnamon, and the sugar, stirring until
everything is syrupy and the mixture boils (about
10 minutes). Divide soaked and drained raisins
into four portions (keep the Schnaps juice) and
stuff them into the apples. Spoon half of the wine
sugar syrup and the leftover Schnaps juice over
the apples. Cover everything with aluminum foil
and bake covered for about 30 minutes or until
the apples are soft. 10 minutes before removing
from oven pour over the apples remaining wine
juice. Serve everything warm, not too hot,
topped with sweetened whipped cream.
SAUERKRAUT BALLS:
4 medium potatoes
4 - 6 oz Sauerkraut, chopped
1/2 Onion peeled & Finely chopped
4 - 6 oz Plain Flour 100 - 150g
1oz butter 25g
1 Egg Medium, Beaten
1/2 tsp Ground Nutmeg,Salt & Pepper
1 c. crumbled cooked bacon(optional)
Cook the potatoes in their skins until
tender. Peel them and rub them through a
sieve. Add all the other ingredients and
blend with a wooden spoon until thoroughly
mixed. Turn out onto a floured surface and
kneed slightly then shape into a roll about
1" thick Cut them into even pieces and then
fry them in some heated oil until nicely
Golden. Makes about 30 small.
4 medium potatoes
4 - 6 oz Sauerkraut, chopped
1/2 Onion peeled & Finely chopped
4 - 6 oz Plain Flour 100 - 150g
1oz butter 25g
1 Egg Medium, Beaten
1/2 tsp Ground Nutmeg,Salt & Pepper
1 c. crumbled cooked bacon(optional)
Cook the potatoes in their skins until
tender. Peel them and rub them through a
sieve. Add all the other ingredients and
blend with a wooden spoon until thoroughly
mixed. Turn out onto a floured surface and
kneed slightly then shape into a roll about
1" thick Cut them into even pieces and then
fry them in some heated oil until nicely
Golden. Makes about 30 small.
Transylvanian KRUMBUMBALLE:
1 lemon sliced up thin, 1 cup of water, 2-3 t. honey, 1 shot of whiskey. Put lemon slices, water and sugar
into a small sauce pan. Cook this until the lemon is soft, do not let burn. Pour into pot, 1 shot glass of
whiskey. Mix. Good for illness. And lots of other things.
1 lemon sliced up thin, 1 cup of water, 2-3 t. honey, 1 shot of whiskey. Put lemon slices, water and sugar
into a small sauce pan. Cook this until the lemon is soft, do not let burn. Pour into pot, 1 shot glass of
whiskey. Mix. Good for illness. And lots of other things.
A Few Other Old Favorites
Mix wine, vinegar, water, onions, celery leaves, salt, sugar, mustard seeds, allspice, nutmeg, cloves,
peppercorns, parsley, and bay leaves. Pour over meat and leave to marinade for 2-3 days but not more
than 5 days. Turn is once or twice a day and baste. Remove the meat from the marinade and season with
salt and pepper. Brown the meat and brown on all sides in the oil. Add the marinade, cover, and simmer
for at least 3 hours. Remove meat. Boil the sauce, stirring, until thickened. Serve with the sauce. (Some
cooks add crushed Ginger Snaps to the gravy)
peppercorns, parsley, and bay leaves. Pour over meat and leave to marinade for 2-3 days but not more
than 5 days. Turn is once or twice a day and baste. Remove the meat from the marinade and season with
salt and pepper. Brown the meat and brown on all sides in the oil. Add the marinade, cover, and simmer
for at least 3 hours. Remove meat. Boil the sauce, stirring, until thickened. Serve with the sauce. (Some
cooks add crushed Ginger Snaps to the gravy)
From a South African cook:
SAUERBRATEN
1 kg beef roast
2 cups red wine
1 cup Red Vinegar
100 ml Water
2 Onions copped into wedges
Leaves from 1 bunch of celery
Salt, 1 tbsp Sugar, 2 teasp Mustard Seeds,
Nutmeg, 5 Cloves, 5 Allspice berries,
1 tsp Black Peppercorns, 4 Sprigs Parsley
2 Bay Leaves,
2 tbsp oil
SAUERBRATEN
1 kg beef roast
2 cups red wine
1 cup Red Vinegar
100 ml Water
2 Onions copped into wedges
Leaves from 1 bunch of celery
Salt, 1 tbsp Sugar, 2 teasp Mustard Seeds,
Nutmeg, 5 Cloves, 5 Allspice berries,
1 tsp Black Peppercorns, 4 Sprigs Parsley
2 Bay Leaves,
2 tbsp oil
Several sources believe sauerbraten was invented by
Charlemagne as a means of using up leftover roasted meat
(sometimes venisom or even horse meat). Albert of
Cologne used the recipe with fresh meat in the 13th
century. Rhineland Sauerbraten is marinated in vinegar, a
sweetening such as apple syrup and seasonings containing
juniper cones and cloves, and then braised. The sauce
contains raisins and often crushed lebkuchen spice cookies.
Swabian Sauerbraten contains neither sweetening nor
raisins, and after the meat is marinated in vinegar, water,
salt, cloves, and bay leaf, it is then pan-fried and braised in
the oven in a sauce of beef broth and white wine. Swabian
Sauerbraten is traditionally served with Spätzle.
Charlemagne as a means of using up leftover roasted meat
(sometimes venisom or even horse meat). Albert of
Cologne used the recipe with fresh meat in the 13th
century. Rhineland Sauerbraten is marinated in vinegar, a
sweetening such as apple syrup and seasonings containing
juniper cones and cloves, and then braised. The sauce
contains raisins and often crushed lebkuchen spice cookies.
Swabian Sauerbraten contains neither sweetening nor
raisins, and after the meat is marinated in vinegar, water,
salt, cloves, and bay leaf, it is then pan-fried and braised in
the oven in a sauce of beef broth and white wine. Swabian
Sauerbraten is traditionally served with Spätzle.
| Without getting into fermenting and bathing pretzel dough in vats of deadly lye to make an authentic pretzel, a passable Pseudo-German Soft Pretzel can be made at home: Preheat oven to 475 degrees (you will reduce it when the pretzels are popped in) Ingredients: 1/8 cup hot but not boiling water, 1 package active dry yeast, 1 1/3 cup warm water 1/3 cup brown sugar, 5 plus cups flour, Kosher salt Mix the hot water and yeast in a large bowl until the yeast dissolves. Stir in the warm water and the brown sugar . Slowly add 5 cups of flour to the mixture, stirring constantly. Continue stirring until well-blended, then turn the dough unto a floured board and knead a few minutes until it is smooth. Prepare two cookie sheets by oiling them and sprinkling them liberally with coarse kosher salt. Pinch off a piece of pretzel dough about the size of a golf ball. Roll the dough into a rope 14 inches long and as thick as your thumb. Bend the rope into a u shape, cross one end of the rope over the other end about 3 inches from the tips. Twist the cross ends making a full turn. Fold the ends back, toward the middle of the U. Open the ends slightly to form a pretzel shape, press the ends into the dough firmly. Meanwhile, fill a deep frying pan with water and add 1 tablespoon of baking soda for each cup of water in the pan. Bring water to a slow, gentle boil. Use a spatula to carefully lower each pretzel into the pan and count slowly to 30. Then lift the pretzel onto the greased and salted cookie sheet. Repeat until all the dough is used. Sprinkle some kosher salt on top of the pretzels and put them in the oven and immediately reduced the heat to 200 degreed. Bake for 8 minutes or until they are golden brown. Makes 30 average size pretzels. |
| And then there was the Extremely Smelly Cheese |
A young Swiss immigrant named Emile Frey took on the challenge of creating a cheese like the soft cheese Schlosskäse,
but with greater keeping properties, and by accident invented a whole new cheese. It had the same soft, creamy texture
and an equally pungent smell, but quite a unique flavor. It became a big hit, then he lost his formula, only to rediscover it
two years later in 1892. He tried the new cheese out on his fellow members of a German singing club in New York called
the Liederkranz Society. He started selling the new Liederkränz cheese in his deli, and soon had to relocate and start a full
fledged company solely committed to making the cheese for the national market.
It succeeded and thrived, finally being bought out by the Borden Company in 1929. For nearly sixty years, it sold to a
dedicated market of stinky cheese lovers. But today, a hundred years after its invention, Liederkranz is no more. In 1982,
without a breath of fanfare, Borden sold its natural cheese division to General Foods which was in turn bought by Philip
Morris who four years later merged with their Kraft division into Kraft General Foods who stopped making Liederkranz !
Generations who grew up with Liederkranz on triskets (and a side order of marinated herring followed up with a fine
dessert beer) were caught entirely by surprise as the cheese that tricks one into believing there is a male goat nearby
suffered the same fate as its namesakes, the once popular German singing societies, although there are at least a few of
them that still survive, maybe heaping their crackers with something boring. Liederkranz cheese is similar to the infamous
and deadly Limburger, an aged cheese made from cows' milk. Limburger cheese originated in Limburg, Belgium, and
although it is also made in the United States,only one manufacturer exists in Wisconsin, and it is illegal there to
manufacture this cheese without a master cheesemaker's certification, lest the lethal Cheese Police strike.
but with greater keeping properties, and by accident invented a whole new cheese. It had the same soft, creamy texture
and an equally pungent smell, but quite a unique flavor. It became a big hit, then he lost his formula, only to rediscover it
two years later in 1892. He tried the new cheese out on his fellow members of a German singing club in New York called
the Liederkranz Society. He started selling the new Liederkränz cheese in his deli, and soon had to relocate and start a full
fledged company solely committed to making the cheese for the national market.
It succeeded and thrived, finally being bought out by the Borden Company in 1929. For nearly sixty years, it sold to a
dedicated market of stinky cheese lovers. But today, a hundred years after its invention, Liederkranz is no more. In 1982,
without a breath of fanfare, Borden sold its natural cheese division to General Foods which was in turn bought by Philip
Morris who four years later merged with their Kraft division into Kraft General Foods who stopped making Liederkranz !
Generations who grew up with Liederkranz on triskets (and a side order of marinated herring followed up with a fine
dessert beer) were caught entirely by surprise as the cheese that tricks one into believing there is a male goat nearby
suffered the same fate as its namesakes, the once popular German singing societies, although there are at least a few of
them that still survive, maybe heaping their crackers with something boring. Liederkranz cheese is similar to the infamous
and deadly Limburger, an aged cheese made from cows' milk. Limburger cheese originated in Limburg, Belgium, and
although it is also made in the United States,only one manufacturer exists in Wisconsin, and it is illegal there to
manufacture this cheese without a master cheesemaker's certification, lest the lethal Cheese Police strike.