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What dessert with rouladen?

TheSnowpea Mar 16, 2009 08:31 AM

Hi,

We've been invited by some German friends to supper, where we will be having beef rouladen with red cabbage and potatot dumplings. His grand-mother's recipe, no less.

I've offered to bring dessert.

What would my fellow Homecookin' 'hounds suggest?

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  1. c
    charlesbois RE: TheSnowpea Mar 16, 2009 08:40 AM

    Schwarzwälder Kirschtorte would be good. Or baumkuchen if you were feeling ambitious and had a roasting spit...

    1. bayoucook RE: TheSnowpea Mar 16, 2009 08:42 AM

      an apple tart?

      5 Replies
      1. re: bayoucook
        m
        mojitomama RE: bayoucook Mar 16, 2009 12:38 PM

        In my family, it was just "Roulade", my Dad's mom was Norweigen and Danish. It is very thin sliced round steak , about 3" wide, the length of a slice of bacon. Take the bacon, ( you can use peppered bacon too)stretch it out to fit the beef, 2 thin sliced of dill pickle, a wee bit of salt/pepper, roll up and dredge in flour, skewer w/ toothpick to hold together)brown in roasting pan, add water to cover meat, place in oven for about 2 hours, 325-350 degrees, makes it's own incredible gravy!! We used to have it mashed potatoes w/ sour cream, cream sheese and green onion!!!!

        1. re: mojitomama
          TheSnowpea RE: mojitomama Mar 16, 2009 01:28 PM

          This has suddenly made me realise I've had something like this: the mother of an ex-boyfriend of mine made this too, and in French, they were called something like 'Little Birds'...

          1. re: TheSnowpea
            m
            maisonbistro RE: TheSnowpea Mar 16, 2009 06:40 PM

            I think what you're thinkiing of is Alouettes. But what any of this has to do with the OP's original question beats me!

            1. re: maisonbistro
              TheSnowpea RE: maisonbistro Mar 17, 2009 05:49 AM

              LOL well I am the OP so I figured I was allowed to suddenly shift gears.

              In any case, either a apple dessert or that fruit compote sound just right.

              1. re: TheSnowpea
                BobB RE: TheSnowpea Mar 17, 2009 08:20 AM

                Actually I was thinking the same thing, these are very much like what I've always seen referred to as "veal birds." Veal birds are much milder though - no pickle or mustard.

      2. m
        mjhals RE: TheSnowpea Mar 16, 2009 10:18 AM

        I vote for pfankuchen (baked pancake). There was recently a thread about Dutch pancakes, which are similar (the same?).

        BTW- what is beef rouladen? I lived in Germany for three years and was trying to recall the word "rouladen", and I keep coming back to window blinds! That can't be right, can it?

        1 Reply
        1. re: mjhals
          BobB RE: mjhals Mar 16, 2009 11:32 AM

          Rouladen are flattened slices of meat rolled around a seasoned filling - typically some form of ham or bacon with onion, pickles, mustard and seasoning.

          Linzertorte might also be a good dessert.

        2. greygarious RE: TheSnowpea Mar 16, 2009 11:49 AM

          My German pedigree is screaming with envy here! :-)

          Mixed-fruit compote using fresh apples and pears, dried apricots and prunes, simmered in cider or white wine, golden raisins thrown in at the end so they don't completely swell. Serve cold or room temp over vanilla or butter-pecan ice cream, or with thin, crisp butter cookies.

          I think the key is to have something that combines sweetness with a little astringency.
          The apple tart is also a good idea but use an assertive apple like Granny Smith or a Granny and Macintosh combo - nothing blah (like Golden Delicious).

          2 Replies
          1. re: greygarious
            chowser RE: greygarious Mar 16, 2009 03:25 PM

            That sounds really good, perfect for the roulade. I'd been thinking some kind of marzipan cake because I love marzipan but sweet/tart fruit sounds like a winning combination.

            1. re: chowser
              nevra RE: chowser Nov 30, 2009 09:39 AM

              If marzipan is what you want, see my post here: http://chowhound.chow.com/topics/6702....

          2. f
            funniduck RE: TheSnowpea Mar 16, 2009 06:30 PM

            Bienenstich (bee sting cake)!

            4 Replies
            1. re: funniduck
              geminigirl RE: funniduck Nov 29, 2009 03:08 PM

              funniduck, if you are out there, do you have a recipie for this cake? I might attempt for a sauerbrauten dinner...thanks

              1. re: geminigirl
                alkapal RE: geminigirl Nov 30, 2009 04:46 AM

                geminigirl, google is your friend. ;-).
                http://easteuropeanfood.about.com/od/...
                http://allrecipes.com/recipe/bee-stin...

                1. re: alkapal
                  geminigirl RE: alkapal Nov 30, 2009 12:02 PM

                  yes, thanks, for a moment I was so intrigued by the name I had a google brain freeze...thanks for the links...

                  1. re: alkapal
                    f
                    funniduck RE: alkapal Nov 30, 2009 04:15 PM

                    This was the one used. We made it with a whipped cream filling. Good luck! http://www.recipezaar.com/Guumlnter-H...

              2. alkapal RE: TheSnowpea Mar 17, 2009 06:15 AM

                not german per se, but a lighter dessert might be warranted. i thought of a sponge cake, maybe with almonds and lemon. (maybe 'cause i just read about someone's lovely spongecake. it looked good!).

                3 Replies
                1. re: alkapal
                  Father Kitchen RE: alkapal Mar 17, 2009 09:31 AM

                  There is an interesting orange and almond cake in a Jewish cookbook. You might find it on line. Basically, you puncture a large, thin skinned orange (hopefully one without a lot of seeds) and simmer it for an hour in water. Let it cool. Cut it open and take out the seeds if any, and then puree it in a food processor. Set aside. Grease (and line with parchment if you like) a cake pan. 8" spring pan is idea--I baked mine in a regular cake pan. Whip together 3 eggs and 225 grams of confectioner's sugar. Fold into that a mixture of 225 grams grounds almonds, 1/4 cup all purpose flour, and 1 teaspoon baking powder. Lastly fold into it the orange puree. Pour into the prepared cake pan. Bake at 350 for one hour for the smaller deeper pan or about 50 minutes for a regular cake pan. It is ready when a skewer comes out clean. Let it cool in the pan for about ten minutes and then turn it out onto a rack to cool completely. Sprinkle with confectioner's sugar.

                  1. re: Father Kitchen
                    greygarious RE: Father Kitchen Mar 17, 2009 11:13 AM

                    This sounds like a variation on Nigella Lawson's Clementine Cake (or vice versa) which IS all over the web and has its own CH threads. It was praised enough times that I tried it (using Meyer lemons and more sweetening to compensate) but am in the minority that "disliked it". I am being polite here. Both flavor and texture get an "F" from me; the dogs liked it.

                    1. re: greygarious
                      Father Kitchen RE: greygarious Mar 17, 2009 11:25 AM

                      I don't do desserts much and almost anything sweet tastes too sweet to me. So when I sampled this, I found in cloyingly sweet, but the almond and orange contrast was quite pleasing. It was well received by my community. But I don't think I'd like with Clementines or with Meyer lemons.

                2. n
                  normalheightsfoodie RE: TheSnowpea Mar 17, 2009 11:31 AM

                  What do you do the best, that will also travel and can be made ahead of time, and will not take up needed space in their fridge???

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