Sauerbraten for dinner, what to bring for dessert??
Hello, a freind from Germany has offered to do sauerbraten for a dinner party and I am bringing dessert. I would like to bring something traditional to the meal and looking for suggestions. I don't know if she uses gingersnaps in the dish itself but I'm wondering if something along this spice line would be good for dessert or overkill? thanks
Go for something lighter on the palate like Rote Grütze or Pflaumenknödel. The kuchen might be more famous, but sweet dumplings filled with whole fruit are more to my liking. They are as surprising to the uninitiated as xiao long bao. If you want to be even more seasonal, now is the right time for Vanille Kipferl.
Hi Geminigirl: My husband is German and mother-in-law is a baker in Germany. Quick warning on the Schwartzwaelder Kirschtorte, Kaesekuchen and the other tortes: the germans usually don't eat heavy torte's like this that often, and certainly not after a big meal - if ever, then for Sunday afternoon coffee/tea. They tend to like fruit after their big, warm meals (which they usually have during the day, not at night). I like the first responders' idea, but a slight modification could be to something like this pear tart with a thin layer of marzipan on the bottom http://www.bbcgoodfood.com/recipes/12.... I've modified it slightly: I top the puff pastry with a think layer of rolled marzipan, poached bosc pears (poached in simple syrup), some liquer of choice (amaretto or calvados or better yet, a pear liquor) and a bit of the paching liquid and bake.
The Germans LOOOOVE their marzipan and rarely ever find it here in US baked goods, so that might be a nice treat. If you can find it, I recommend the Stramondo brand of organic Marzipan. Not sure where you live, but here in DC/VA you can get it at The Italian Store.
I kind of agree with your instinct that too much spice might be overkill. Here are some alternatives:
-Marmorkuchen (marble bundt cake) - http://dessert-recipes.suite101.com/article.cfm/marmorkuchen
-Gugelhupf (yeasted fruited bundt catle) - http://www.recipeatlas.com/austrianrecipes/gugelhupfrecipe.html
-Kaesekuchen (German-style cheesecake) - http://www.dianasdesserts.com/index.cfm/fuseaction/recipes.recipeListing/filter/dianas/recipeID/2244/Recipe.cfm
-Sachertorte (mild, not-too-sweet chocolate cake with apricot jam and chocolate couverture.) - http://www.epicurious.com/recipes/food/views/Sachertorte-231043
-Apfel or Zwetschkekuchen (yeasted apple/plum cake) - http://www.kitchenproject.com/html/GB...
Apple Strudel with coffee or hot chocolate ................................if you hold off a bit to digest the richness of the sauerbraten and I'm assuming gravy ,red cabbage and maybe Kartofelklosse add whipped cream (sans sucre ) to the strudel .Tea or hot apple cider and butter cookies after a heavy meal always work for me
Hey, Geminigirl, count me in with the twins, too!
I've made this for Christmas and Mother’s Day family dinners; it went over very well with no leftovers at all. Just a few notes to add to the basic recipe:
You can add walnuts. I would make sure to toast them and add them just before assembly.
You can buy the frozen puff pastry at any grocery.
Cooking the apples in the oven eliminated the crunchy fruit problem that I had with not pre-cooking the filling. And, you can make the filling ahead and cook the strudel just before you travel. That would make the puff pastry in primo condition for the party.
I use a 13x9 baking stone made by the Pampered Chef…you can most certainly use another medium if you wish. I just consistently get great results from that product.
We had premium vanilla ice cream for the topper…yummers…
Easy Apple Strudel
6 medium Granny Smith apples, peeled, cored, quartered, and thinly sliced
1/4 cup raisins
2 tablespoons sugar in the raw
1 T maple syrup
1 1/4 teaspoons ground cinnamon
1/8 teaspoons ground nutmeg
1 T minute tapioca
2 puff pastry sheets
tablespoon melted butter
Preheat the oven to 375 degrees F.
Combine the apples, raisins, sugars, cinnamon, and nutmeg in a glass baking dish. Cover and bake until the fruit is tender, about 15 to 20 minutes. Remove from the oven, stir in the tapioca and allow the mixture to cool.
Lay the 2 sheets of pastry on a large baking stone. Mound ½ of the fruit mixture on ½ side of pastry, leaving about ½ inch empty around the apples on the 3 sides. Fold the top half over the apples and wet edges of the pastry with water and pinch to seal. Brush the top of the strudel with the butter then sprinkle with sugar. Score the strudel with a sharp knife. Repeat for other sheet.
Bake to a golden brown, about 20 to 25 minutes.
As to the spice repeat, I think you are OK on this. If you have serious concerns, you may want to try Black Forest cake or cream puffs...don't have recipe on hand for these...