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Browsing Tag: German
Do you like homemade apple pie? Do you not want to make a full-size pie that you have to eat by yourself over several days? I agree… no matter how much I like something (even apple pie!), I don’t want to eat it every day and I certainly don’t want to waste it. Well, here is a recipe for making a skillet apple pie for one. Yep, that’s right… a real deal apple pie for one person – YOU! I wanted to make a delicious pie that did not take extra effort (like pre-cooking the apples, making a caramel sauce, etc) and I think I have succeeded by blending several recipes together. So here you go… a…
We all have told, seen or heard jokes targeting the much maligned fruitcake. Which is really a shame, because the brick/lead weight/anvil connotation is probably not fairly earned if we base it on the plethora of European ‘fruit cakes’. These fruit cakes include Italy’s panettone and Germany’s stollen which are light and flavorful with sweetness from fruits and citrus. I consider both wonderful treats during the holidays and today I want to share with you a quick and easy (read ‘non-yeast’) recipe for stollen. This recipe is based on one I found on the King Arthur Flour website – which of course, as usual, I modified. So, preheat the oven to 325 degrees because this dough comes…
Today’s experiment was with cookies. No, not the annoying web cookies stored in your browser, but that holiday treat everyone enjoys – at least everyone I know. I based this recipe on a Lebkuchen recipe, making some slight adjustments. The cookie it produces is a flavor bomb – honey, cinnamon, cloves, nutmeg, almonds, ginger, vanilla and rum. That’s right, I wrote ‘rum’. I made a simple rum glaze for these warm spiced treats and these cookies could be called chewable Hot Buttered Rum! So preheat that oven, we have family and friends needing these delights! Save Print Spice Cookies Prep time: 10 mins Cook time: 15 mins Total time: 25 mins Serves: 60 Ingredients 1½ cups…
Ok… I know you read the title and went ‘Huh?’, right? Well today for lunch I gave homage to a tasty childhood meal – wieners and fried potatoes. I think the wieners available locally that taste closest to what I enjoyed (and remember) as a child are Bavarian Meats wieners. Preparation of the wieners is simple – just heat in hot water for 10 minutes (not boiling, you don’t want the casing to break!) and serve with mustard, horseradish, sauerkraut or on a bun. The fried potatoes are simple too. I like mine with skins, so I clean the potatoes well, slice using my mandolin for uniform thickness, and just pan fry over medium heat in a tablespoon each of vegetable oil and…
How about another cookie recipe to help you bring holiday cheer to your friends and family? As a child, I remember my mom making a honey cookie that required a month of rest, but the recipe was lost long ago. So I spent some time searching and found a recipe close to what I remembered my mom making (but doesn’t require the month long slumber!) so today I am giving it a try (with my usual adjustments!) and sharing the results with you. Save Print German Honey Cookies Prep time: 1 hour Cook time: 15 mins Total time: 1 hour 15 mins Serves: 36 Ingredients ¾ cups honey ¼ cup white sugar ½ cup (1 stick) butter 1 egg 2 cups…
With the colder, rainy weather of fall here in the Pacific Northwest, I typically add a few of my favorite soups and stews into my recipe rotation. This recipe is adapted from my mom’s goulash recipe, another wonderful memory from my childhood. Easy to prepare, this recipe produces a hearty and tasty beef stew that you won’t mind having leftovers, if there happens to be any! Add slices of a baquette with fresh cream butter warmed in the oven and you have a heavenly meal in front of you. So… let it rain and be gray, we’re enjoying a flavorful hot stew tonight! Save Print Goulash (Beef Stew) Prep time: 15 mins Cook time: 90 mins Total time: …
Here is a fast and easy meal, either for dinner or lunch. One of my favorite wursts to eat are knackwurst and there is a warm feeling of family when I have this dish. I ate these wurst all the time as a kid and it was one of the first meals I prepared for myself when learning to cook as a youngster. And you will see why it was easy and why I love to eat these distinctive wursts. Achtung baby, let’s get cooking! Save Print Knackwurst, Roasted Rosemary Garlic Potato Slices, and Braised Bacon Caraway Cabbage Ingredients 3 knackwurst 4 cups of hot water 1 tbsp bacon drippings (or vegetable oil) Instructions In a medium saucepan, add the hot water and heat over…
Here is my take on a roasted potato – simple and tasty and like a rustic potato chip. And who doesn’t like potato chips! I seasoned the potato with olive oil, pepper, and Spice Island’s Rosemary Garlic Grinder to make it even easier to prepare. Heat the oven up, it’s roasted potato slice time! Save Print Roasted Rosemary Garlic Potato Slices Ingredients 1 russet potato, sliced uniformly into ⅛ inch slices 4 cups of near boiling water 2 tbsp white vinegar 2 tbsp olive oil Spice Island Rosemary Garlic blend Fresh racked pepper Instructions Preheat the oven to 400 degrees. Place the potato slices into a medium glass bowl and ensure the potatoes are submerged. Add the hot water and vinegar…
Again, as part of the planning (remember, I used part of a cabbage head in the Drunken Noodles recipe a few days ago), here comes a tasty German inspired braised cabbage dish. A dish perfect for the meal I have planned (Knackwurst), but this dish is great with Schnitzel or Rouladen also. Well, it is not going to cook itself, so let’s get to it, OK? Save Print Bacon Caraway Braised Cabbage Ingredients ½ head small green cabbage, thinly sliced 3 slices bacon, cut in strips 2 tbsp bacon drippings 1 tbsp butter ¼ onion, thinly sliced 1 tbsp sugar ½ tsp salt ½ tsp black pepper ½ tsp garlic, minced ⅓ cup apple cider vinegar ½ tsp caraway seeds Instructions Heat a large skillet…
Tonight’s dinner is a big hit with family and friends, but sometimes I just want to enjoy this meal by myself. It does take a bit more planning and preparation than most of my recipes, but the results are worth the effort. Basically, rouladen is a German dish of thin beef steak slathered with stone ground mustard and wrapped around bacon, onions, carrot, and pickle, then seared and braised until tender. The braising liquid is the base for a flavorful gravy – perfect over spaetzle or potatoes as an accompaniment. Don’t be afraid of this recipe as your effort will be well rewarded. Save Print Beef Rouladen Prep time: 10 mins Cook time: 2 hours 20 mins Total time: 2 hours…