"Vox Humana" > wrote in message
...
>
> "Jack Schidt®" > wrote in message
> . com...
> >
> > "Vox Humana" > wrote in message
> > ...
> > >
> > > > wrote in message
> > > ...
> > > > Our gourmet club is meeting (and eating) this weekend.
> > > > The theme is German cuisine, and it's our turn for soup and
> > > > appetizers.
> > > >
> > > > We are making potato soup and I'm bringing a keg of my homebrewed
> > > > German Pilsner beer. We still need an appetizer, and my wife is
gung
> > > > ho to grind our own sausage.
> > > >
> > > > Any suggestions?
> > >
> > > I thought that Pilsner was Czech (Bohemian), not German.
> > >
> > >
> >
> >
> > The Ur(original)Pilsner is, for sure, but there are many German pilsners
> as
> > well. If you want to be truly anal, there was no country called
> > Czechoslovakia until after World War I.
> >
>
> Yep, that's why I specified Bohemian.
>
>

You're always right, but wouldn't you agree that enough time has passed
since creation of the Urpilsner that a German Pilsner would be completely
welcome with German fare? Don't get me wrong, you are correct that Pilsner
was first created in Plzen, capital of West Bohemia.

Anyway, smoked fish with horseradish, asparagus rolled in ham, baked
oysters, beef tartar would all be great for Kraut Night, but here's one I
like to make (when I'm not serving smoked fish):

Käse 'mit Musik' (from Mimi Sheraton's 'The German Cookbook')

per serving

1 tb olive oil
1 tb vinegar
1 slice cheese*
1 tb minced onion
1 slice rye (mit seeds)
1 pat butter (optional)

Marinate the cheese in oil and vinegar for an hour or 2. Drain cheese and
put on a plate with minced onion on the side. Serve on buttered bread.

*use a strong cheese, I'd suggest port salut or tilsiter.

Jack Cheesy