Looking or Sources of Good German Recipes
- herby Sep 25, 2011 03:43 PM
My dinner club decided on a German dinner for November but no one has good recipes, books and ideas. I am sure some of you make delicious German food and would very much appreciate recipes, suggestions, cookbook recommendations and anything else that would help us to have a yummy food experience.
Many thanks as always!
i get 24 million hits when i google "german food recipes"
but just off the top of my head...schnitzel(veal or pork)..spaetzle..potato pancakes..cabbage rolls...
german potato salad..cucumber salad.red cabbage..bratwurst..stollen..german chocolate cake...
i would have to look if i still have any of my grandmothers recipes still...
srsone, there are millions of recipes on the net, no agrument here, and I searched last night but could not find anything that I trust. Since I trust the "hounds", I thought that I'll ask the question.
Your grandmother's recipes - tried and loved - is what I would love-love-love to have!
This Alton Brown recipe for sauerbraten with it's unusual technique of browning the roast before brining it is delicious. When I do it I use the eye of round roasts that Costco sells in pairs. The marinade makes plenty of liquid for brining both roasts and when one is ready to go in the oven I simply seal the second one up with half the liquid in a vacuum sealing bag. It keeps in the freezer for a long, long time without any deterioration or over concentration of flavor. But maybe your group will be large enough to make both roasts perfect. Make the gravy with gingersnaps and a generous spoonful of sour cream. It's like crack! http://www.foodnetwork.com/recipes/al...
We always have it with this Ruth Reichl braised red cabbage. It makes a really generous amount, however, it's equally yummy as leftovers so I always make the full amount. I sauté some peeled and sliced Granny Smith apple with the onion. http://books.google.com/books?id=PwJg...
Latkes round out the meal but boiled or steamed potatoes are also good with it if they seem simpler for feeding a large group. I also like steamed or sautéed carrot slices with it. I have no idea whether or not carrots are very German but I like the color boost they give to the plate. Generous sprinklings of parsley are important for brightness.
herby....while not specifically a German recipe website, I think you'll find many recipes here you can use. Ukrainian cuisine has had a number of influences including German. I can personally attest to the fact that this website's recipes work. I understand your trepidation about trying unknown websites, but Olga has been a poster on Epicurious for years and I've enjoyed many dishes she's shared recipes for.
Good luck. Hope you find this helpful.....
Thank you for this suggestion! I put this book on hold at my library and another two that came up in the search - Culinaria, European Specialties and Classic German Cookbook
70 Traditional Recipes from Germany, Austria, Hungary and the Czech Republic, Shown Step by Step in 300 Photographs by Chamberlain, Lesley. I probably won't need them with all these wonderful recipes bellow:)
I had a German dinner for Christmas Eve a few years ago: Sauerbraten, spaetzle, red cabbage, potato pancakes, Linzertorte for dessert (my SIL brought a Black Forest Cherry Cake - I'd have to hunt down the recipe if you are interested) to name a few dishes.
5 - 6 pound eye of round roast
For the marinade:
1 ½ cups of red wine vinegar
1 cup of red wine
1 ½ cups of water
2 bay leaves
5 black peppercorns
6 whole cloves
8 allspice berries
10 juniper berries
1 tablespoon coarse sea salt
2 onions, sliced
For the braise:
2 onions, sliced
2 carrots, sliced into large chunks
For the gravy:
½ - ¾ cup crushed gingersnaps
3 - 4 days before you plan on cooking the meat, rinse the eye of round roast and pat dry. Place in a large, 2-gallon ziplock freezer bag. Put that in a large bowl (I used the ceramic dish from my 8-qt crock pot).
Put the marinade ingredients in a saucepan and simmer over low heat for 10 minutes. Do not boil. Turn off the heat, take it off the burner and let cool.
Once the marinade has almost come to room temperature, carefully pour it onto the meat inside the bag. Press out the air and seal it up. Rotate the meat once or twice, making sure each side has had contact with the marinade. Place the bag back into the bowl and put it in the fridge to marinate for 3-4 days.
Flip the meat at least once every 24 hours as it marinates to be sure that each side of the meat has had extra time sitting in the marinade.
On the morning of the day you’d like to eat, take the meat out of the marinade and wipe it dry. Strain and reserve the marinade liquid. Brown the meat in olive oil in a heavy dutch oven over medium-high heat.
Place the meat in a large crock pot (8 quart or bigger) and cover with the reserved marinade. Add the 2 sliced onions and carrots, cover and cook on low for 10 hours.
Every few hours, flip the meat in the broth as it cooks to ensure an even braise.
When the meat is ready, take it out to rest on a platter. Strain the liquid into a saucepan and heat it up. Whisk in gingersnap crumbs to thicken the gravy to the consistency you like.
Slice and serve with the gingersnap gravy. Optionally, you can put a dollop of sour cream on top and mix it in with the gravy.
Timing: I started making this on a Monday night to be eaten on a Thursday.
Advice: get the best cut of meat you possibly can. I went to a German deli/butcher shop locally for this meat which was trimmed up fresh for me.
This thing was a beast! I had the hardest time flipping it while I was browning it, but that’s because it was crowded into my 7-qt dutch oven. Use the largest pots and bowls possible to make it an easier job.
The recipes I consulted for a roast this size said to cook on low for 10-12 hours, but it was done after 10 hours, and only a few of my guests had arrived, and it wasn’t even time for appetizers. The next time I make this, I will start it a few hours later.
Of course, this thing can be cooked in a dutch oven on a low simmer on the stove-top or in a slow oven (200F).
The potato pancakes we had growing up were significantly different from the shredded- potato latke-type pancakes or the ones using leftover mashed potato. After a lot of consultation with German friends and Googling, I found exactly what I was looking for. :)
Herbed Potato Pancakes
1 medium onion
5 medium potatoes
fresh rosemary and thyme
1/4 to 1/3 cup flour
1 teaspoon salt
pinch black pepper
Wash, peel and quarter the potatoes and onion.
Puree the eggs, herbs and onion in a blender, not a food processor.*
Carefully add the potatoes one piece at a time and continue to blend until everything has liquefied.
Pour the mixture in a large bowl and slowly add enough flour to thicken to the consistency of pancake batter, stirring well. I like to add the flour 2 Tablespoons at a time.
Add the salt and pepper and stir.
In a large skillet, heat some olive oil over medium-high heat. Once the heat starts to shimmer, add the batter by the ladleful and cook until nicely golden brown around the edges. I use a 12 in. skillet and fit 4 pancakes in it.
Once the edges are nicely browned, carefully flip the pancakes and let cook a few minutes. The pancakes will puff up slightly, and you want to flip them only once, so check the color underneath..
Add olive oil to skillet for each new batch of pancakes. Let them rest on a plate lined with paper towels to absorb extra oil.
Serve hot with salt and pepper, butter, sauerkraut or sour cream. If you omit the herbs, you can top them with applesauce, jam, vanilla yogurt or even maple syrup.
A food processor isn't strong enough to really liquefy this into a batter, so use a blender.
A word of warning: Do NOT attempt to bend the potatoes, eggs and onion all at once, because the potatoes will gum up the blades. You want to liquefy the eggs and onion first and then gradually add the potato for a smooth batter.
Sweet and Sour Red Cabbage
1/2 head small red cabbage, shredded
1/2 Granny Smith, peeled and julienned
1/2 onion, julienned
1-1/2 T butter
1 t sea salt
4 blak peppercorns
3 juniper berries
3/4 cup water
1/2 cup apple cider vinegar
3 T sugar
Melt butter in a large pot over medium heat.
Add the cabbage, onion and apple and mix so that everything is nicely coated with the butter.
Add the water, vinegar sugar and spices and bring to a boil.
Once it boils, cover and reduce the heat to low and keep simmering for 1-1/2 hours, stirring occasionally.
I saw some recipes that called for a slurry of cornstarch and water to be added once the dish had finished cooking, but I didn't see the need for it. I don't mind if my cabbage is a little bit juicy. The spaetzle can always soak it up. :)
2 cups all-purpose flour
2 teaspoons salt
1 teaspoon ground pepper
1/2 teaspoon ground nutmeg
1/8 teaspoon ground caraway seed
4 large eggs
1/2 cup milk
In a large bowl, combine the flour, salt, pepper, caraway seed and nutmeg.
In another mixing bowl, whisk the eggs and milk together.
Make a well in the center of the dry ingredients and add the wet ingredients to the dry ones.
Combine well until smooth. This will be somewhere between a dough and a batter, and it will be quite thick. Let it rest for 10 to 15 minutes.
Bring a large pot of water to a boil.
To form the spaetzle, press the batter through your handy-dandy spaetzle press into the water, one batch at a time, cooking for about 5 minutes, until the spaetzle is all puffy and have floated to the top of the pot. stirring gently to prevent sticking.
- If you don't have a spaetzle press, you can use a large holed colander or slotted spoon over the simmering water and push the dough through the holes with a spatula or spoon.
Scoop out the spaetzle with a slotted spoon, strain in a colander and then set in a bowl to rest.
Add a small pat of butter and stir well or let the spaetzle air-dry in a colander and then saute them briefly in butter.
Notes: I have a spaetzle press for these, though I have read that you can use a large-holed plane grater. I generally prefer having the right tool for the right job, so it was worth it to buy the spaetzle press I needed.
For the dough:
¾ cup blanched, sliced almonds
1 ¾ cups all-purpose flour, sifted
½ cup confectioners' sugar, sifted
¼ t cinnamon
1/8 t ground cloves
1/8 t salt
9 T unsalted butter, cold
1 large egg, cold
½ t vanilla extract
¼ t almond extract (optional)
For the filling:
1 cup raspberry preserves
For the topping:
1 large egg
pinch of salt
confectioner's sugar for dusting
Grind the blanched almonds very well in a food processor. In a large bowl, combine the almonds, flour, sugar, cinnamon, cloves and salt. Mix well.
Cut the butter into 1/2-inch chunks and add them to the dry mixture. Mix on low speed until the mixture looks like coarse bread crumbs. Add the egg and extracts, then mix until the dough starts to form.
Turn the dough out onto a lightly-floured surface and gently knead until it comes together into a ball. Be careful not to overknead.
Divide the dough into two pieces, one twice as large as the other, and shape into balls, and then flatten them into disks. Wrap each disc tightly in plastic wrap, put in separate plastic bags and refrigerate for several hours or overnight.
When you're ready to assemble the Linzertorte, pre-heat the oven to 375 degrees. Lightly butter a 9-inch tart pan with a removable bottom.
On a lightly-floured surface, roll the larger disk of dough into a 12-inch circle, about 1/4 inch thick. Pat the dough into the tart pan, gently pressing it into the corners and sides. Do not stretch it, just press and pat gently. If the dough becomes too soft or oily, freeze it for a few minutes.
Spread the raspberry preserves evenly over the bottom of the tart shell. Refrigerate while making the lattice top.
Roll the remaining disk into a 10-inch circle, about 1/4 inch thick. Use a knife or a pizza or pastry cutter to cut the dough into ten strips, about 3/4 inch wide.
Remove the tart from the refrigerator and carefully lay five strips evenly spaced about 3/4 inches apart across the tart. Lightly press the ends of each strip into the edges of the crust. Lay the remaining strips above and perpendicular to the first strips, pressing the ends into the edge of the tart.
Chill for at least 15 minutes before baking.
Whisk the egg with a pinch of salt. Brush the egg over the lattice and crust, then bake for 30 to 40 minutes or until the filling bubbles and the pastry turns golden brown.
Cool completely on a rack before unmolding and serving.
You can re-heat it if you like. Dust the top with additional confectioner's sugar and then serve.
Store, covered, in the refrigerator for up to a week.
BabsW, you are an incredibly generous person! Many-many thanks for the wonderful recipes that you posted. I will copy-paste them and send to my dinner club buddies. Of course I would love to have your SIL's Black Forest Cake recipe but how could I possibly ask you for it after all the work that you have done for me already!
I hope this thread will serve others as a great source of German recipes.