2 1/2 oz. bacon, either American or German “Bauchspeck”, chopped 1/2 c. onion, diced 4 c. shredded red cabbage, about 1 lb. 1/2 c. dry, red wine 1/2 c. apple juice 1 T. honey 1 bay leaf 4 cloves Ground black pepper 1 apple, peeled and quartered
Preparation: Brown bacon in a dutch oven (to make a vegetarian option, use tbsp of olive oil instaed of bacon). Add onions and sauté for 5 minutes. Add the cabbage and cook for 2-3 minutes. Pour in red wine and juice to deglaze, add the spices, sugar and apple.
Simmer on stove top for 2-3 hours, stirring occasionally. Keep the liquids one finger width (1/2 inch) deep, adding apple juice or water. Adjust seasonings. Serve hot.
4 thin boneless pork chops or veal chops (we used chicken breasts instead)
1/2 c. oil (I use olive oil)
Flour
Parsley
butter
3/4 c. extra fine bread crumbs
2 eggs
salt & pepper
2 lemons
waxed paper
Heat the oil in a large skillet at medium high heat. Place each chop between two sheets of waxed paper and pound with the smooth side of a meat tenderizer until thin (1/4″ – 3/8″). Dip the meat into flour so that it is lightly covered. Beat the two eggs in a bowl that is wide enough to dip the meat into. Spread the bread crumbs onto a plate or flat surface.
Take each cutlet, season with salt and pepper and dip both sides of meat into eggs to coat. Then coat the entire cutlet with the bread crumbs. Place in hot oil and cook on both sides until golden brown. It only takes about 1-2 minutes per side. In a separate pan, melt 4 tbsp of butter. As a note, traditional recipes call for lard instead of butter. Once the cutlet is done frying, lightly fry it in the butter to give it the authentic German taste. Serve each cutlet with half a lemon on the side.
1-1/2 tbsp active dry yeast
1-1/2 cups warm water
1/2 cup molasses
4 tsp salt
2 tbsp butter
2 tbsp caraway seed
2-3/4 cups rye flour
3 cups bread flourPreparation:
In large bowl, add warm water and yeast. Stir until yeast is dissolved. Stir in the molasses and butter.
In a separate bowl, mix the salt, caraway seed, rye flour along with 2 cups of bread flour. Slowly add the liquid in with the dry ingredients. Add the remaining bread flour until you have a dough that can be kneaded. You may or may not use the full amount of bread flour that is called for, depending on ingredients and weather. Turn dough out onto floured board and knead for 5 minutes. If dough is too sticky, knead in more bread flour, a tablespoon at a time.
Place dough in greased bowl. Flip dough over so that top is lightly greased. Cover and let dough rise in warm place for about an hour or until double in size. Punch down dough. Cover and let rise for another 45 minutes.
Punch down dough a second time. Turn out on lightly floured board and knead dough briefly. Cut dough in half. Shape each half into small, round loaf.
Grease baking sheet. Sprinkle sheet with cornmeal, optional. Place both round loaves on baking sheet, cover, and let rise for about 45 minutes or until double in size.
Bake at 375 degrees F for 35 minutes or until bread sounds hollow when tapped on.
This weekend at the Minnesota Renaissance Festival is Oktoberfest and Alice the Cook and her assistants are planning German themed demonstrations at our 12:30pm and 4:00pm shows. Below is our schedule for this coming weekend:
11:00am – Spice making demonstration – garam masala, curry, and ras el hanout
12:30pm – German pretzel and pumpernickel demonstrations
2:00pm – History of spices in Europe and their uses
4:00pm – German wiener schnitzel, red cabbage, and spaetzel
Field mushrooms with hazelnuts. Created September 15, 2012.
Another recipe from this past weekend. A delicious side dish that compliments the entrée nicely. I prefer to use this recipe with wild game.
Ingredients:
2 garlic cloves
grated rind of one lemon
6 tbsp olive oil
6 large field (button) mushrooms, diced
1/2 cup hazelnuts, coarsely chopped
2 tbsp chopped parsley
salt and ground black pepper
Crush the garlic cloves with a little salt using a mortar and pestle or on a chopping board. Place the crushed garlic in a small bowl and stir in the grated lemon rind and the olive oil. Allow the items to steep for one hour. In a large fry pan, place the mushrooms in the pan and drizzle 4 tbsp of the garlic and oil mixture on top of the mushrooms and sauté for 5-10 minutes.
Add the hazelnuts and the additional oil mixture to the pan and sauté for another 5-10 minutes or until the mushrooms are tender. Add salt and pepper and sprinkle with chopped parsley. Serve immediately with the quails or game hens. Serves 4
