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Victor Sack[_1_]

wrote:

> A number of years ago I came across an article about how bonfires are
> built on an Island off the coast of Northern Germany on the Baltic
> Sea, at least that is how I remember it. Apparently they build the
> fires near the end of winter. I was wondering if anyone remembers what
> this is called? Also, there were a number of receipes for foods they
> usually made. I think one had to do with cabbage and mashed potatoes.
> It seems as if in the area where I live (Pittsburgh,PA) a number of
> towns around here are having bonfires in January to burn old Christmas
> trees, and they are making a party out of it. I was thinking they were
> basing it on the activities in Germany.

You may be thinking of the traditional Biikebrennen, "biike burning".
This bonfire festival is held on 21st February, St. Peter's Day, in
Northern Friesland, particularly on the islands of Sylt, Amrum and Föhr
on the North Sea, but on the mainland, too. "Biike" means "fire sign"
or "beacon" in Frisian. It is said that 2000 years ago, the fires were
built as a sacrifice to god Wotan, to get him to end the winter, and,
after the conversion to Christianity, as a farewell greeting for whalers
going out to sea. Now it is supposed to be a symbolic end-of-winter
celebration.

The traditional meal is Grünkohlessen (kale dinner). Kale is often
served with meat, such as Speck, Kassler (cured and lightly-smoked
pork), sausages (such as Pinkel, a North German sausage containing oat
groats), and roast or boiled potatoes. Here is a typical recipe:

Grünkohl
Kale

serves 6-8

2 kg (4.4 pounds) fresh curly kale
1 large onion
3 tablespoons goose schmalz or lard
500 ml (2 cups) beef stock or broth
salt, pepper, mustard, to taste
6 allspice berries
meat and/or sausages as desired, e.g. , Kassler, Speck from the belly,
Mettwurst, Kohlwurst, Pinkel

1. Trim kale of tough stems and centre ribs and tear in small pieces.
Rinse thorougly, changing the water several times.

2. Bring water to the boil in a large pot, put in the kale and bring to
the boil again. Drain in a sieve, pressing the water out and chop
fairly finely.

3. Cut the onion in small cubes. Heat the goose or pork schmalz in a
pan and fry the onions and kale over low-medium heat until they take up
some colour. Add the stock or broth and season with salt, pepper,
mustard, and allspice.

4. Add the meat and the sausages and cook over low heat for about 50
minutes.

Serve with roasted or boiled potatoes and mustard.

Victor

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