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What dessert with rouladen?


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

      1. re: bayoucook

        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

          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

            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

              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

                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. 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

          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. 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

            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: funniduck

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

                1. re: alkapal

                  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

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

              1. 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

                  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

                    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

                      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. 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???