Oktoberfest time- Warm Potato salad

Oktoberfest is a time of food, fun and dance. Originally started in the 1800. It was a wedding feast for a Bavarian princess. Has continued since. I love this time of year and the two weeks of Oktoberfest. the fall smells are in the air. It reminds me of my time in Germany, a wonderful memory. I thought I would as usual, post German theme recipes these next few weeks. We will be eating German base meal in the home and out. I will be inspired to make new versions or these wonderful dishes. Here is one for your family to try, Hope you enjoy.



OktoberFest Warm Potato Salad

6 slices of smoked hickory bacon, cut up.
1/2 cup finely chopped yellow onion
1 tablespoon sea salt
1/4 teaspoon ground black pepper
1/2 teaspoon dry mustard
1/2 cup apple vinegar
8 oz of Chicken stock
7 medium russets potatoes.

Wash and pierce the potatoes, Place pierce side up in microwave, bake according to your microwave instructions. cut in half and then cube.( leave skin on)

While potatoes are cooking, heat the bacon in a large frying pan. Cook on medium high heat until bacon is softly cooked and the bacon fat is rendered. Add onions and continue to cook about 4 minutes, stirring occasionally. Add salt, pepper and dry mustard and stir well.
Add vinegar and stir and scrape bottom of pan. Add chicken stock, bring to a boil, stirring occasionally .

Add the Hot cooked and prepared potatoes to the vinegar mixture. Fold in the potatoes. remove from heat and let stand for 5 minutes. After the 5 minutes, I use a potato masher and give them a quick mash, still leaving some chunks. Serve warm.

Copyright 2011 by "AuntieE Cookbook/M Dubros"

Thursday's the Potluck Club.-Apfelstrudel

Continuing with the German food Month, I thought is is time for a Sweet. A Bavarian Treat called Apflestrudel. While living in the southern region of German I was given this Recipe.
We visited Bavaria Several times during our time in Germany. The region is so beautiful, nestled in the blackforest area, one can see the Swiss Alps as well as

Lake Königssee.

We loved to sit in the small town of St. Bartholomä.

One can only get to it by boat.

the town is located at the foot of the Swiss mountains.
I loved to eat their smoked fish and this apple strudel.

For this recipe the measurements and directions are very important:

APFLESTRUDEL

For the Pastry:
3 level cups Sifted Flour
2 level Tablespoon sugar
1/8 teaspoon of salt
2 eggs
3 Tablespoons ice water
1/8 pound butter

For Filling:
3 lbs juicy apples
1 cup sugar
1 cup raisins
1/2 level teaspoon cinnamon
1 teaspoon Rum

For Decoration:
1 egg yolk
2 teaspoons sugar
1/2 cup Silvered Almonds.

• Sift the flour once, then lift carefully in to a Measuring cup with a spoon. Heap Slightly, do not pack down or tap cup, and level cup off with a knife.
• Add the sugar and salt and mix together.
• Add the eggs and mix together with wooden spoon.
  
• Add ice water one tablespoon at a time and knead together. Kneading dough about 5 to 10 minutes.
  
• The dough well be very stuff. Form into a ball and set aside, cover with towel for 30 minutes.
• Peel and core the apples. cut into very thin Lengthwise slices, about 1/16 inch thick

Step 1.
Take half the dough and roll out on a lightly floured pastry board, as thin as possible into a rectangle .
Make a fist of both hands,Pick up sheet of dough and drape dough over your hands. Pull your hands to the outside (this stretches the dough). Be careful not to tear. Continue this until the sheet is very thin, always work from the middle towards the edges. it should measure 18" by 14" (it sounds harder than it is).
Lay the sheet of dough on a well floured pastry cloth.
Melt butter and paint the sheet of dough with 1/2 the butter.

Step 2.
Take half the apple slices, mix with 1/2 cup Sugar, 1/2 cup raisins, 1/4 teaspoon cinnamon, and 1/2 teaspoon rum.( note this is half the ingredients above, you will be using the other half in the second Strudel*).
Spread immediately on the dough. Roll together lightly to form a long roll. Tuck in the ends and press together to seal.

*Repeat the two steps above for the second Strudel.

Butter a oven tray that is a least 18" long by 12' wide with raised sides.
Preheat oven 475F.
Beat egg yolk and paint the strudels with it. sprinkle each one with, 1 teaspoon sugar and 1/4 cup slivered almonds.

these cooking instructions are very important!
45 minute total cooking time and keep the oven door closed during the cooking process time.
Bake 10 minutes at 475F, then turn down the oven to 400F, and bake 20 minutes, turn oven down to 300F and bake 15 minutes

Remove from oven. Remove strudels from pan and set on a large serving tray. Pour the juices from the baking pan over the strudel and set aside to cool.
You can serve them Hot or Cold.

Now these calories are worth the taste. Therefore I will not list them. Just enjoy this treat from Bavaria.

Now link up your Thursday recipes here.

Oktoberfest Fun in Greeley Co.+ A Recipe

So... this weekend if you live near Greeley Colorado you must get downtown to their Oktoberfest. Find out more Here. Oh I would love to fly there for this weekend. Think maybe I could convince my family? Take a look at all the fun there will be, click on the link above.
In the meantime I will post a recipe.

Now My daughter loves Sauerkraut mit Schweinefleisch (Sauerkraut with Pork). So... I thought I would share the recipe. To make this authentic, one must use Lard. However because we are trying to be healthier I will use a solid Crisco Shortening. I tell you this so you can decided if you want to exchange the Shortening for the Lard.The lard does give it that German flare.

So this recipe is from Bavaria. Located in the southern part of Germany. We loved to go there when we lived in Germany. Oh the Food was so great and of course the menu names were so long also.

Sauerkraut mit Schweinefleish

2 one pound cans or jars of German Sauerkraut.
1+1/2 tablespoons Crisco solid shortening (or Lard)
boiling water
1 medium onion
3 pounds lean Pork
18 dried juniper berries( you can get these in the German section of your supermarket)
2 level teaspoons sea salt.
1 round tablespoon White whole wheat flour
1/4 cup Cold Water.

Wash and drain sauerkraut, melt shortening in pot. Add kraut and simmer for 5minutes. turning with a fork often until the shortening is absorbed.
Add boiling water to cover the kraut.
cut the pork in large chunks and salt all sides.
Add pork, peeled whole onion,and Juniper berries to Sauerkraut.
Mix together until pork is covered by the kraut.
Cover with lid and simmer slowly for 1 hour or until pork is done.
Mix flour with cold water and stir into kraut. Add salt to taste. cook an additional 10 minutes before serving.

Nutritional Info

* Servings Per Recipe: 12
* Amount Per Serving
* Calories: 254.7

* Total Fat: 11.0 g
* Cholesterol: 90.0 mg
* Sodium: 377.1 mg
* Total Carbs: 2.5 g
* Dietary Fiber: 3.9 g
* Protein: 34.0 g

The icon photo is from Greeley Downtown site they are having a great Oktoberfest ....September the 24 and 25th 2010. Be sure to check them out. you can click on the photo, its your link to the fun schedule.

It' s Oktoberfest- Pancake Soup-German style

Want to attend an Oktoberfest? Join in the fun here is a link to one of the Oktoberfest going on in my neck to town. Taking place in Germantown Maryland on the 2nd of October. You can click on the icon to get more info.
For today's recipe I will be posting.Pfannkuchensuppe (Pancake soup). This is a really easy recipe, You can use any type of German broth, Vegetable, Chicken,Beef or pork.These can be purchased in the International isle of the supermarket. I like to use Maggi or Knorr. Bouillons can also be used.

PFANNKUCHENSUPPE

The Pfannkuchen (pancakes)
1 1/2 level cups of organic all purpose flour
2 cups skim milk
2 eggs
1 teaspoon salt

Mix above ingredients together , this will be a thin batter.
Using a griddle pan heat it to 400 degrees Fahrenheit.

[ if pancake sticks you may rub a little bacon grease or oil on the griddle, however do wipe it off so only a very thin coat remains.]

Ladle about 3 Tablespoon onto hot griddle making a 8inch diameter pancake.
Cook to golden brown on one side and flip, continue cooking until golden brown on the other side. These cook fast, so do not walk away.
Continue cooking until all the batter is used. Now put these in the refrigerator while you make the broth below

The Broth.
4 CUPS OF ANY FLAVORED BROTH HEATED.
( beef is tradtional however you can use any kind)
Add the next 4 ingredients and continue heating to a simmer.

3/4 teaspoon of freshly squeezed LemonJuice
1/2 teaspoon of Raw granular sugar.
Dash of freshly ground nutmeg
Dash of freshly grated Black pepper. or to taste.

After simmering for about 30 minutes, you are ready to serve.

To Serve
Cut the pancakes into thin strips-a little less wider than a pencil
In each soup bowl add some strips of pancakes and pour broth over them.
Sprinkle top with Fresh cut chives.

Your link to Germantown Oktoberfest

Oktoberfest Time Coming Up. Brotchen time

Attended a meeting at school last week. My daughter is taking German, this is her third year. Every year we have an Oktoberfest at school. This year we will be having another one. I will be posting some German recipes the rest of this month through October. Hubby and I lived in Germany for a few years. I love the food and the bread was one of my favorite thing. Brotchen and meat in the morning was a staple. The Brotchen would be delivered to the door knob in the morning. So when we got up we had fresh Brotchen.
I thought I would post a recipe for German Brotchen. I like to use an Artisan based bread dough. This makes it really easy to have fresh Brotchen daily. The only thing to remember is that using the eggs in the dough will mean you will have to use it within five days. But that's not too bad because that mean fresh breakfast bread for five days.

German Brotchen.

Mix together;
3 egg whites the lukewarm water to measure 3 cups total.
Add 1 Tablespoon of Coarse salt, 1 1/2 Tablespoon of dry yeast and 6 1/2 cups unbleached all purpose flour.
Now stir these together and allow to rise at room temp for 2-5 hours. then cover with plastic wrap and place in refrigerator for about 2 hours before first use. (Can be refrigerated for up to 5 days).

To bake;

1. Preheat oven to 450 degrees Fahrenheit for 20 to 30 minutes. (Place a Baking stone for preheating if you have one. This will help hold the heat temp in the oven and allow the bottom to crisp.)
2. Now take dough out of frig and pull off about peach size balls.Shape into ovals and place on a Silicone baking pad or Parchment lined cookie sheet. Let rise about 20 minutes (you can go up to 60 minutes for the rise- the longer the rise the airier the brotchen) Just a note here- German brotchen is known to be denser in texture.Therefore the shorter time is more authentic.
3. Next brush to tops with beaten Egg White and you can add seeds of your choice at this point.
4. Using a serrated knife cut across the top of each oval.
5. Place in prepared oven (on top of stone if you have one) and mist with water ( I use a spray bottle here). Bake for 25 minutes until browned (a deep caramel color).
6. Remove from oven and place on a drying rack to cool.
7. Enjoy.

Make about 24 rolls.

Nutritional Info

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 110.5

• Total Fat: 0.0 g
• Cholesterol: 0.0 mg
• Sodium: 301.9 mg
• Total Carbs: 23.8 g
• Dietary Fiber: 1.1 g
• Protein: 3.8 g

Weekend Kitchen Gadget-A German Affair

While in Germany we fell in love with Spaetzle, a flour and egg noodle. The noodles are small like pasta. It is so easy to make. and if you have a Spaetzle maker it is really easy. My daughter is taking German in highschool and just loves Spaetzle. We do not have it often.

This is a spaetzle maker. They cost under 10.00 at most stores. I saw them at Bed Bath and Beyond. I also found one at the kitchen fantasy.com. Mine was purchased in Germany at Waccamaw.

Now for the Recipe:

"Spaetzle"
from the Kaernter Stub'n Restaurant, Millstaetter

225 g (7oz) flour, I use Organic unbleached all-purpose flour.
1/4 teaspoon sea salt
1 large egg, beaten
3/4 cup (6oz) water

• Put flour and salt in a bowl make a well.
• In the well put in beaten egg and water
• Mix together with a wooden spoon, It will be fairly stiff.
• Let batter sit for about 30 minutes.

In the meantime bring salt water to a boil. {how to make salt water, add about 2 tablespoon salt to 6 quarts of water. stir.}

This is the easy part if you have the Spaetzle maker. It will sit right on top of the pot.

• simply put the batter into the square holder and move back and forth. As the Spaetzle cooks it will rise to the top. This does not take long. Using a strainer spoon, ladle into a heated serving dish.

Now if you do not have a Spaetzle maker:

• Put the batter on a wood board. With a knife cut into small pieces and drop into the boiling salt water. Cook as mentioned above.
  

You can serve it several different ways.
1.This is how it is served at the restaurant.

• 1/4 cup (2oz)sour cream- warmed
• 60g(2oz) butter, melted.
• Pour sour cream over Spaetzle mix well then pour butter over them.

2. Serve with Sauerbraten sauce or Jagersauce ( hunter gravy). This is how we serve it.

Schwabischer Zwiebelkuchen

When I lived in Germany I really loved this time of year when the Zwiebelkuchen was made. An onion pie that is a seasonal dish. Usually during the New Wine Seasons; Early Spring and the Fall. Since Fall is my favorite time of the year,I think of it as a Fall Food. Having a piece with a glass of new wine is a joy.
My recipe id made to sever a large group of people. Therefore I make it in the 11x15 inch jelly roll pan. This is not a quick cook dish. The time from start to finish is about 2 hours. However it is worth it this time a year. After all it's a Seasonal dish.

Schwabischer Zwiebelkuchen

The Crust.
2 packages of yeast
10(oz) skim milk
1/8 teaspoon Sugar
2 Tablespoon Flour

• mix together and place in a warm place for 20 minutes.

The fillings:

Onion filling:
10 medium size onions.
10 oz Hickory smoked think sliced Bacon
1 Tablespoon Caraway Seeds.

• Slice the onions thin- I use a mandolin. You want the onion to be in thin rings.
• Place the onions in a large bowl add Caraway seed and toss.
  

• Dice the Raw Bacon.

In a large skillet placed on Medium high heat add the bacon cook for about 2 minutes.
Add the onion mixture on the top of bacon cook for about 2 minutes more. Then stir from bottom to top frequently until the onion are transparent in color. Set aside.

Quark filling:
16 oz of Quark (German style cheese)**
4 eggs
1/8 teaspoon white pepper

• Mix together and refrigerate

Line a middle placed oven rack with Foil and preheat to 435 degrees Fahrenheit(225 Celsius).

The Crust-- Continued:

3 cups flour
1/8 teaspoon salt

• sift together

• Cut in 4 Tablespoon Unsalted butter.
• Add the yeast mixture and mix. form a soft ball
• rolling out on floured surface to 11x15 inch rectangle

Melt about 2 tablespoon of unsalted butter.

• brush 11x15 jelly roll pan bottom and side with half of the melted butter.

• Place the floured side dough in the prepared pan

• sprinkle some flour on the top and with small roller, roll out the go up the sides of the pan.( I use my double wood roller from my gadgets)
• Brush the whole dough with remaining butter.

Add the Onion filling and spread evenly.
Add the Quark filling on top and lightly spread evenly.

Place on the foiled lined oven rack and bake for 40 minutes.

• At the 20 minute point, shield the edges with the foil. Just pull the foil around the edges and cover to prevent crust from browning anymore.

• continue cooking until the top is lightly browned.

This will serve about 24 people. I like it warm.

** you can use Creme Fraiche in place of the Quark




copyright 2009"Auntie E's CookBook/M Dubros"

Fall Foods- German Pumpkin Soup

Pumpkin is really consider a round orange winter squash. I like pumpkin a lot. In Germany soups are big in the Fall. Just picture yourself; snuggled in a blanket with a mug a Soup in hand. You could be at a football game or Bonfire sipping that cup of soup. This is the wonderful time of year and this soup does well in a thermos on the go. It can be served hot or cold. I prefer it Warm just enough to sip. The name I gave it is for my favorite memories in German, love of Pumpkin and fall soups.

German Pumpkin Soup.

1(15oz) can 100% pure Pumpkin
1/2 cup finely diced Sweet Onion
1 Tablespoon Freshly grated Ginger
1 small clove garlic- Pressed or minced.
1 Tablespoon Olive Oil
1/4 teaspoon ground Cinnamon
A Nip of Grounds Cloves
A Smidgen of Ground fresh nutmeg
1 cup Orange Juice
2 cups Vegetable broth (heated to a boil)
2 Tablespoon Pure Maple Syrup

-In a 12 cup (2.5 liter) soup pot on medium high heat add oil, when heated a little add onion , ginger, and garlic. cook and stir til onions are transparent in color. about 2 to 3 minutes.
-Add Cinnamon, Cloves and Nutmeg stirring well for about 1 minute.
-Add Orange juice stir well bring to a boil.
-Add Pumpkin and stir well,
-Add Broth and bring to a simmer(Bubbling around the sides of pan). Turn down heat and simmer for 10 minutes.
-Add Maple Syrup and stir.

Serve Warm, Will serve 6 to 8 people.

I serve it with a little Quark(European- style cheese) on top (As in photo). You can use sour cream in place however the flavor is differently not the same. If you can find Quark try it. Appel Farms out of WA is the brand I use.

Lisa over at Stop and Smell the Chocolate is having a Fall Fruits Festival week. Today it is Pumpkin Day. For more Pumpkin recipes Stop over at Lisa's.

German Potato Salad.

A request came from Lola over at Lola's Diner for this recipe. I Lived in Germany for 6 years and during that time took cooking classes and bought German cookbooks. So I will translated a couple recipes for you. there are two kinds of Potato salad in germany, Hot and cold. Here in America the cold one is the favorite. I tend to like the Hot one. so I will post them both.
The photo is from Recipes from a German Grandma it is link to the history of German Salad. Did you know the Potato leaves are poisonous? It took awhile to figure out one could eat the root.Click on the photo to find out more history.

Katoffelsalat 1.

3 pounds potatoes
1-1/4 cups soup stock(I use Knorr vegetable stock)
1 large onion
4-6 Strips bacon( I like the smoked kind)
1/3 cup salad oil(vegetable)
2 Tablespoon vinegar(use the apple-dark amber one)
salt and pepper

Wash and cook Potatoes, Not too done as they should still be firm. Peel and minced onion. cut bacon crosswise in 1/4 inch lengths. Fry until crisp. drin. Peel potatoes while still warm and slice 1/8 inch thick. Add bacon, minced onion,oil and vinegar and hot soup stock. Salt and pepper to taste. let marinate 1 hour. Serve Hot.

Katoffelsalat 2

3 pounds Potatoes
1-1/4 cups soup stock(I use Knorr vegetable)
1 large onion 1/3 cup vegetable salad oil. do not use Olive oil
2-1/2 Tablespoons vinegar( use the dark amber one)
1 bunch Parley, chopped fine
salt and pepper

Wash and cook potatoes(whole),not too done as they should be still firm.
Peel and mince onion. Peel potatoes while warm and cut into sliced about 1/8 inch thick. Pour hot soup stock over potatoes. let cool.
Whip vinegar and oil together and add to salad. add other ingredients, mis well Let stand at least 2 hours.( over night in refrigerator is best. Salt and Pepper to taste serve cold. Add Mayonnaise if desired