What is an authentic German dish, either an appetizer, main dish, or a dessert?!
What is an authentic German dish, either an appetizer, main dish, or a dessert?
It needs to be authentic and original to the German culture (i.e. not german chocolate cake!). I need to make it for my final in my high school German class, so if you have a recipe, that would be wonderful. But if you don't have a recipe, that's OK too, you can still tell me the name of the dish and I can find a recipe. Thanks so much for your help!
Answers:
When you are German these main dishes are just a fact of life, each schnitzel personalized with our own flavors.
Here are a couple for you.
Wienerschnitzel
Serve with lemon slices topped with anchovy fillets.
4 pork cutlets, pounded thin
1 egg, mixed with a little water
salt and pepper
1 cup breadcrumbs
4 tablespoons oil (or bacon grease)
Mix egg, water, salt and pepper. Dust each cutlet lightly with flour. Then dredge first in egg mixture, then in breadcrumbs. Cover and set aside in refrigerator. In a large skillet over medium-high heat, sauté cutlets, being careful not to overcook. And please. Do not poke around on these cutlets with a fork. It will only make the meat tough.
German Onion Cake
2 cups onions, coarsely chopped
2 tablespoons butter (1/4 stick)
1 teaspoon salt
1/4 teaspoon dried marjoram
1/4 teaspoon black pepper
2 cups all-purpose flour
1/4 cup cornstarch
4 teaspoons baking powder
5 tablespoons vegetable shortening
3/4 cup milk (may need up to 1 cup)
1 egg, well beaten
3/4 cup sour cream
2 teaspoons poppy seeds
1/4 teaspoon paprika
In a medium skillet, saute the onions in butter over low heat until they just begin to brown, about 15 minutes.
Season with ? teaspoon of the salt, the marjoram, and the pepper. Set aside to cool. Preheat oven to 450 degrees.
In a food processor bowl place flour, cornstarch, baking powder, and the remaining salt, mix. Add the shortening and process just until it is the texture of soft crumbs. Add the milk and mix quickly to form a soft dough.
Oil a 10-inch round cake pan and lightly use your fingers to spread the dough out evenly. Spread the cooked onion over the top.
Beat the egg and sour cream together. Spoon the mixture over the onion, and spread it out to the very edge of the pan.
Sprinkle lightly with poppy seeds and paprika.
Bake for 20 minutes. Let cool slightly, then cut into wedges.
german potato salad
or
http://www.homemade-dessert-recipes.com/...
Hot German Potato Salad
30 min 10 min prep 12 servings
10 slices bacon, diced
1 cup sugar
1 cup vinegar
2 eggs
1 teaspoon salt
1 teaspoon prepared mustard
1 dash cayenne pepper
10 potatoes, boiled
1 medium onion, sliced (optional)
Dice and fry bacon.
In a small bowl, add eggs, salt, mustard, sugar, vinegar and cayenne pepper.
Beat well and pour into hot pan with bacon and bacon grease stirring till thickened.
Add diced cooked potatoes and sliced onion (or onion powder).
Serve hot.
pork schnitzel kartoffel gamussel followed by apple struddle ,this is pork in breadcrumbs with sliced potatoes tossed in butter & assparagus &carrots .sruddle is close to apple pie.
This is my fav! Not difficult but takes a little time.
Ingredients:
4 sirloin tip steaks - thin
8 slices bacon
8 slices dill pickles (sliced lengthwise)
1 onion, diced
German mustard or brown mustard
salt
pepper
1/4 cup vegetable oil
3 cups beef broth
1/4 cup tomato paste
1/4 cup half and half
1/4 cup evaporated skim milk
Directions:
Pound the steaks with a meat tenderizer/mallot until about 1/8" thick. Season the steaks with salt and pepper. Spread mustard thickly on one side on each steak. Place two slices of bacon and two pickle slices on each steak. Divide the onion evenly onto each steak. Starting from the narrowest end of each steak, roll tightly (jelly roll style) and secure with string.
Heat oil in a heavy saucepan. Brown the meat rolls well on all sides. Add about 1 cup of water to the saucepan, cover and simmer for 1 1/2 hours. Add more water if needed. Remove the meat from the pan. Add the beef broth to the liquid the meat was cooked in. Keep boiling until liquid is reduced by one third of its original size. Whisk in tomato paste, half and half, and evaporated skim milk, careful to not let it boil (to avoid curdling). Season with salt and pepper. Return the meat to the pan and warm through.
Well for a appetizer, here is one
L?wenbr?u Bratwurst
6-8 German style bratwurst
1to 2 ― 12 ounce bottles of L?wenbr?u Original
1 large onion, sliced
2-3 tablespoons of butter
2 tablespoons of brown sugar
Pierce the skin of the bratwurst with a fork.
Grill bratwurst for approximately 8 minutes until "just about" done.
Add 2 tablespoons of butter into a pot over medium heat until butter is soft. Add bratwurst and L?wenbr?u. Cover and let simmer over very low heat for 20 minutes to 1 hour. The beer flavor will be stronger the longer you keep in the pot. The bratwurst will finish cooking during this step.
As the bratwursts are simmering, add 1-2 tablespoons of butter into a saucepan with onion. Cook until the onions are clear. Once the onions are clear, add the brown sugar and mix with the onions. Take off heat before the brown sugar is added.
Serve with German mustard on a bun with a bottle of L?wenbr?u.
For a Main Dish, you can do this one
Currant-Glazed Pork Tenderloin with Red Cabbage & Thyme Dumplings
1/3 cup + 1 tablespoon German red or black currant jelly
1 tablespoon Bavarian beer vinegar or white German vinegar
1 (2-pound) pork tenderloin
Salt and pepper
1 tablespoon olive oil
3 cups drained German pickled red cabbage
1 (6.8-ounce) box Bavarian potato dumpling mix
2 teaspoons fresh thyme leaves, plus thyme sprigs to garnish
For tenderloin:
Preheat oven to 425° F. In a small bowl, combine 1/3 cup currant jelly and vinegar, and set aside.
Season tenderloin all over with salt and pepper, and rub with olive oil. Place on a rack in a shallow roasting pan. Roast 20 minutes. Spoon some glaze over tenderloin. Roast until a meat thermometer inserted in the center of tenderloin registers 160° F., about 15 more minutes. Remove from oven, spoon with remaining glaze and cover with foil. Let stand 15 minutes before slicing.
For red cabbage:
While pork is roasting, place cabbage in a saucepan on low heat. Cover and cook, stirring occasionally, until hot throughout; stir in 1 tablespoon currant jelly.
For potato dumplings:
While pork is roasting, prepare dumpling mix according to package directions, stirring in fresh thyme before cooking. (Most mixes require 5 to 10 minutes to prepare and 20 minutes to boil.)
To serve, slice tenderloin and arrange on a platter. Top pork with red cabbage and garnish with fresh thyme sprigs. Serve dumplings in a separate bowl.
And for dessert, I would give this one to you.
Homemade Rote Grütze
2lb selection of summer berries - strawberries, raspberries, redcurrants, blueberries, stoned cherries
6 oz superfine sugar
grated zest of 1 orange or 1 lemon
3 tablespoons arrowroot or cornstarch
Prepare the berries. Hull the strawberries and if necessary cut in half. Strip the redcurrants from the stalks wit a fork. Mix with the other fruits of your choice in a bowl with the sugar and grated zest.
Cover. Leave for at least 6-8 hours in the fridge to steep until the juices run out. Strain into a small saucepan. Slake the arrowroot or cornstarch with 3 tablespoons water. Bring the juices to the boil then stir briskly into the slaked starch.
Return to the pan and simmer, stirring, until thickened. Mix into the fruits then divide between 6-8 dessert dishes. Chill until ready to serve.
My favorite German dish is Rouladin.
Ingredients:
Breakfast steaks, thinly sliced
Bacon
Onion chunks
Mustard
Beef broth
1. Prepare by cutting beef into 1-2 inch strips, 6 inches or so long
2. Add a strip of mustard (regular yellow) to each strip of meat
3. Add 1-2 strips of uncooked bacon to each strip of beef
4. ROLL UP beef strips around a couple of large chunks of onion, using toothpicks to secure roll (Some people use pickles, instead of or in addition to onions, but my kids prefer the onions)
5. Brown beef rolls in small amount of vegetable oil in non-stick skillet. Drain.
6. Add beef broth to almost cover beef rolls, and then simmer for 3-4 hours (the longer you simmer, the more tender the meat will be).
7. Remove beef rolls and keep warm. (Remove toothpicks!)
8. Add thickening (flour + water/milk) to "drippings" after bringing to a boil.
The drippings/juice from the cooking makes the BEST gravy you ever had in your life! ALSO - you can then transfer the beef rolls and gravy to a crock pot to keep warm while serving.
I have taken this to dinners many times and I ALWAYS receive requests for the recipe. It's always a success. :)
Good luck with your final and enjoy.