Kajikit wrote:

> Last year we had steak... but we've had it a bunch of times recently
> so it's not a special treat any more. Dh wanted ham but that was
> before we knew we'd be having it at church yesterday. We brought a
> chunk of leftovers home so we have enough for sandwiches for a few
> days, and it would really be overkill to do another one so soon! I
> have no clue what to cook. Christmas really isn't a big deal for us
> and there are only the two of us.

Here are a few menu ideas. The sauerbraten is nice winter fare and is a
festive dish, but you would have a goodly amount of leftovers. Everything
else would leave only a few leftovers; the rack of lamb is particularly
well-suited for two people. IIRC your husband has some picky tastes and a
restricted diet, so maybe none of these would work for you.


Grilled rustic bread with tapenade
Pumpkin bisque
Rack of lamb with garlic, rosemary, parsley, and mustard
Provençal tomatoes
Mashed root vegetables (whatever you like)
Date butter tart (Heh... if you've never made it before, you can call it
your FIRST date butter tart... and if you serve it with your eyes closed,
it's a BLIND date butter tart! Okay, I won't quit my regular job.)


Cream of sunchoke soup
Roasted goose breast (I have a recipe for roasted goose breast with
blackberry sauce which is quite good.)
Thyme popovers
Beets with raspberry vinegar, walnuts, and blue cheese
Butternut squash


Marinated vegetables
Sauerbraten
Spaetzle
Glazed carrots
Glazed pearl onions
Sautéed cabbage
Sachertorte


Chicken liver mousse
Egg-lemon soup (avgolemono)
Roasted chicken (I'm making a Malaysian roasted chicken for Lin and myself.)
Butternut squash
Broccoli and cauliflower au gratin
Onion pudding
Meyer lemon pots de creme


Bob

"Bob Terwilliger" schrieb :
> Kajikit wrote:
>
>> Last year we had steak... but we've had it a bunch of times recently
>> so it's not a special treat any more. Dh wanted ham but that was
>> before we knew we'd be having it at church yesterday. We brought a
>> chunk of leftovers home so we have enough for sandwiches for a few
>> days, and it would really be overkill to do another one so soon! I
>> have no clue what to cook. Christmas really isn't a big deal for us
>> and there are only the two of us.
>
> Here are a few menu ideas. The sauerbraten is nice winter fare and is a
> festive dish, but you would have a goodly amount of leftovers. Everything
> else would leave only a few leftovers; the rack of lamb is particularly
> well-suited for two people. IIRC your husband has some picky tastes and a
> restricted diet, so maybe none of these would work for you.
>
>
> Grilled rustic bread with tapenade
> Pumpkin bisque
> Rack of lamb with garlic, rosemary, parsley, and mustard
> Provençal tomatoes
> Mashed root vegetables (whatever you like)
> Date butter tart (Heh... if you've never made it before, you can call it
> your FIRST date butter tart... and if you serve it with your eyes closed,
> it's a BLIND date butter tart! Okay, I won't quit my regular job.)
>
>
> Cream of sunchoke soup
> Roasted goose breast (I have a recipe for roasted goose breast with
> blackberry sauce which is quite good.)
> Thyme popovers
> Beets with raspberry vinegar, walnuts, and blue cheese
> Butternut squash
>
>
> Marinated vegetables
> Sauerbraten
> Spaetzle
> Glazed carrots
> Glazed pearl onions
> Sautéed cabbage
> Sachertorte
>
>
> Chicken liver mousse
> Egg-lemon soup (avgolemono)
> Roasted chicken (I'm making a Malaysian roasted chicken for Lin and
> myself.)
> Butternut squash
> Broccoli and cauliflower au gratin
> Onion pudding
> Meyer lemon pots de creme
>
>
> Bob

It's too late for Sauerbraten. The meat has to be marinated for a week.
And it's served with Kartoffelknoedeln.

Cheers,

Michael Kuettner

Michael wrote:

>> Marinated vegetables
>> Sauerbraten
>> Spaetzle
>> Glazed carrots
>> Glazed pearl onions
>> Sautéed cabbage
>> Sachertorte
>
> It's too late for Sauerbraten. The meat has to be marinated for a week.
> And it's served with Kartoffelknoedeln.

Only if you're bent on being authentic, and I've posted frequently that I
find little value in authenticity.

It would have been possible to make a tasty sauerbraten if it had been
started when I wrote the post on the 21st. And I can say from personal
experience that spaetzle go just fine with sauerbraten.

Bob

"Bob Terwilliger" schrieb :
> Michael wrote:
>
>>> Marinated vegetables
>>> Sauerbraten
>>> Spaetzle
>>> Glazed carrots
>>> Glazed pearl onions
>>> Sautéed cabbage
>>> Sachertorte
>>
>> It's too late for Sauerbraten. The meat has to be marinated for a week.
>> And it's served with Kartoffelknoedeln.
>
> Only if you're bent on being authentic, and I've posted frequently that I
> find little value in authenticity.
>
Well, some dishes have to be authentic. Otherwise, they are not the dish.

> It would have been possible to make a tasty sauerbraten if it had been
> started when I wrote the post on the 21st.

Nope. It would have been possible to make some kind of sour beef roast,
but not Sauerbraten.

> And I can say from personal experience that spaetzle go just fine with
> sauerbraten.
>
Well, Spätzle are too bland for real Sauerbraten.

Cheers,

Michael Kuettner

Michael Kuettner wrote:
>
> "Bob Terwilliger" schrieb :
>> Michael wrote:
>>
>>>> Marinated vegetables
>>>> Sauerbraten
>>>> Spaetzle
>>>> Glazed carrots
>>>> Glazed pearl onions
>>>> Sautéed cabbage
>>>> Sachertorte
>>>
>>> It's too late for Sauerbraten. The meat has to be marinated for a week.
>>> And it's served with Kartoffelknoedeln.
>>
>> Only if you're bent on being authentic, and I've posted frequently
>> that I find little value in authenticity.
>>
> Well, some dishes have to be authentic. Otherwise, they are not the dish.
>
>> It would have been possible to make a tasty sauerbraten if it had been
>> started when I wrote the post on the 21st.
>
> Nope. It would have been possible to make some kind of sour beef roast,
> but not Sauerbraten.
>
>> And I can say from personal experience that spaetzle go just fine with
>> sauerbraten.
>>
> Well, Spätzle are too bland for real Sauerbraten.
>
> Cheers,
>
> Michael Kuettner
>
Okay. Have you posted a recipe for "real Sauerbraten". Your
comment indicated you might have one that produces wonderfully
strong results!

Also, don't you find that after a certain point, the texture of
the meat, especially toward its exterior, is negatively affected
by such a long period of marination?

--
Jean B.

Michael Kuettner > wrote:

> It's too late for Sauerbraten. The meat has to be marinated for a week.

Only if it is a traditional Sauerbraten made with tough horse meat - and
only if the meat in question came from particularly old brewery horses.
Rheinischer Sauerbraten, even if made with horse meat, is usually
marinated for three-four days.

Victor

"Jean B." schrieb :
<snip>
> Okay. Have you posted a recipe for "real Sauerbraten". Your
> comment indicated you might have one that produces wonderfully
> strong results!
>
No, I haven't. But if you're interested, I'll gladly translate the recipe.

> Also, don't you find that after a certain point, the texture of
> the meat, especially toward its exterior, is negatively affected
> by such a long period of marination?
>
No, the recipe was developed to make a very tough cut of beef
edible. It really needs the time.

Merry Christmas,

Michael Kuettner

Michael Kuettner wrote:
>
> "Jean B." schrieb :
> <snip>
>> Okay. Have you posted a recipe for "real Sauerbraten". Your comment
>> indicated you might have one that produces wonderfully strong results!
>>
> No, I haven't. But if you're interested, I'll gladly translate the recipe.
>
>> Also, don't you find that after a certain point, the texture of the
>> meat, especially toward its exterior, is negatively affected by such a
>> long period of marination?
>>
> No, the recipe was developed to make a very tough cut of beef
> edible. It really needs the time.
>
> Merry Christmas,
>
> Michael Kuettner
>
Maybe the problem is I don't use a sufficiently tough cut of meat.
The exteriors of the cuts I have used tend to acquire a
not-wonderful texture if left in the brine too long. (Or maybe I
am thinking others would hate that exterior? I love sauerbraten,
so I tend to overlook it myself.) Someday when you have the time
and inclination, I'd love to have your recipe!

--
Jean B.

"Jean B." schrieb :
> Michael Kuettner wrote:
>>
>> "Jean B." schrieb :
>> <snip>
>>> Okay. Have you posted a recipe for "real Sauerbraten". Your comment
>>> indicated you might have one that produces wonderfully strong results!
>>>
>> No, I haven't. But if you're interested, I'll gladly translate the
>> recipe.
>>
>>> Also, don't you find that after a certain point, the texture of the
>>> meat, especially toward its exterior, is negatively affected by such a
>>> long period of marination?
>>>
>> No, the recipe was developed to make a very tough cut of beef
>> edible. It really needs the time.
>>
>> Merry Christmas,
>>
>> Michael Kuettner
>>
> Maybe the problem is I don't use a sufficiently tough cut of meat. The
> exteriors of the cuts I have used tend to acquire a not-wonderful texture
> if left in the brine too long. (Or maybe I am thinking others would hate
> that exterior? I love sauerbraten, so I tend to overlook it myself.)
> Someday when you have the time and inclination, I'd love to have your
> recipe!
>
OK, here we go.
First, I'll have to give you an idea what "Zapfen" means.
It's a cut of beef, which can be seen here :
http://members.chello.at/heinz.pohl/TeilungRind.htm
Scroll down to the second picture; it's number 11.
I don't know what the USAn equivalent would be.
Maybe Chatty Cathy could open up a new page on the
rfc website (I'll gladly scan the Austrian cuts) ...


Sauerbraten (Austrian style)

1.2 kg beef from the Zapfen
Marinade :
---------------
200 grams finely chopped carrot, parsley root and celeriac
100 grams onion, finely chopped
1/8 liter vinegar
1/2 liter water
5 pepper corns
3 corns pimentum (allspice)
3 cloves
nutmeg, grated to taste
1 sprig of thyme
1 bay leaf
----------------
lard
salt, pepper to taste
1.3 teaspoons sugar
20 grams flour
1/8 litre white wine
100 grams unglazed gingerbread (grated or crumbled)

Marinade : Throw all the ingredients in a pot, bring to a boil
and let it simmer for 15 minutes. Then let it cool.
Put the meat in a dish and pour the marinade over it so
that the meat is covered wholly. Cover the dish.
Wend the meat frequently and let it marinade for at least
three to four days. If the meat comes from an older cow,
marinate longer.
Remove meat from the marinade and dry well.
Salt and pepper it, heat lard until it starts smoking and brown the
meat on all sides.
Add sugar,carrot, parsley root and celeriac and brown them slightly.
Add the flour and let it take a little colour.
Pour the marinade in the pot and let it gently stew (partly covered)
until the meat is done.
Remove the meat and keep it warm.
Pass the sauce (either in the food processor or use a sieve and
a spoon), add the wine and gingerbread and bring to a boil. Let it thicken.

Serve with Kartoffelknoedeln (potato dumplings).

Merry Christmas,

Michael Kuettner

Michael Kuettner wrote:
>
> "Jean B." schrieb :
>> Michael Kuettner wrote:
>>>
>>> "Jean B." schrieb :
>>> <snip>
>>>> Okay. Have you posted a recipe for "real Sauerbraten". Your
>>>> comment indicated you might have one that produces wonderfully
>>>> strong results!
>>>>
>>> No, I haven't. But if you're interested, I'll gladly translate the
>>> recipe.
>>>
>>>> Also, don't you find that after a certain point, the texture of the
>>>> meat, especially toward its exterior, is negatively affected by such
>>>> a long period of marination?
>>>>
>>> No, the recipe was developed to make a very tough cut of beef
>>> edible. It really needs the time.
>>>
>>> Merry Christmas,
>>>
>>> Michael Kuettner
>>>
>> Maybe the problem is I don't use a sufficiently tough cut of meat. The
>> exteriors of the cuts I have used tend to acquire a not-wonderful
>> texture if left in the brine too long. (Or maybe I am thinking others
>> would hate that exterior? I love sauerbraten, so I tend to overlook
>> it myself.) Someday when you have the time and inclination, I'd love
>> to have your recipe!
>>
> OK, here we go.
> First, I'll have to give you an idea what "Zapfen" means.
> It's a cut of beef, which can be seen here :
> http://members.chello.at/heinz.pohl/TeilungRind.htm
> Scroll down to the second picture; it's number 11.
> I don't know what the USAn equivalent would be.
> Maybe Chatty Cathy could open up a new page on the
> rfc website (I'll gladly scan the Austrian cuts) ...
>
>
> Sauerbraten (Austrian style)
>
> 1.2 kg beef from the Zapfen
> Marinade :
> ---------------
> 200 grams finely chopped carrot, parsley root and celeriac
> 100 grams onion, finely chopped
> 1/8 liter vinegar
> 1/2 liter water
> 5 pepper corns
> 3 corns pimentum (allspice)
> 3 cloves
> nutmeg, grated to taste
> 1 sprig of thyme
> 1 bay leaf
> ----------------
> lard
> salt, pepper to taste
> 1.3 teaspoons sugar
> 20 grams flour
> 1/8 litre white wine
> 100 grams unglazed gingerbread (grated or crumbled)
>
> Marinade : Throw all the ingredients in a pot, bring to a boil
> and let it simmer for 15 minutes. Then let it cool.
> Put the meat in a dish and pour the marinade over it so
> that the meat is covered wholly. Cover the dish.
> Wend the meat frequently and let it marinade for at least
> three to four days. If the meat comes from an older cow,
> marinate longer.
> Remove meat from the marinade and dry well.
> Salt and pepper it, heat lard until it starts smoking and brown the
> meat on all sides.
> Add sugar,carrot, parsley root and celeriac and brown them slightly.
> Add the flour and let it take a little colour.
> Pour the marinade in the pot and let it gently stew (partly covered)
> until the meat is done.
> Remove the meat and keep it warm.
> Pass the sauce (either in the food processor or use a sieve and
> a spoon), add the wine and gingerbread and bring to a boil. Let it thicken.
>
> Serve with Kartoffelknoedeln (potato dumplings).
>
> Merry Christmas,
>
> Michael Kuettner
>
>
Thanks so much, Michael. That looks yummy. How similar is the
gingerbread to our usual gingersnaps? Historically, there was
(and perhaps is) hard gingerbread (cookies) and soft gingerbread
(cake).

I think I am going to have to make this very soon. (It helps that
it is cold, so I can marinate it on the porch!)

--
Jean B.

Michael Kuettner wrote:
>
> "Jean B." schrieb :
>> Michael Kuettner wrote:
>>>
>>> "Jean B." schrieb :
>>> <snip>
>>>> Okay. Have you posted a recipe for "real Sauerbraten". Your
>>>> comment indicated you might have one that produces wonderfully
>>>> strong results!
>>>>
>>> No, I haven't. But if you're interested, I'll gladly translate the
>>> recipe.
>>>
>>>> Also, don't you find that after a certain point, the texture of the
>>>> meat, especially toward its exterior, is negatively affected by such
>>>> a long period of marination?
>>>>
>>> No, the recipe was developed to make a very tough cut of beef
>>> edible. It really needs the time.
>>>
>>> Merry Christmas,
>>>
>>> Michael Kuettner
>>>
>> Maybe the problem is I don't use a sufficiently tough cut of meat. The
>> exteriors of the cuts I have used tend to acquire a not-wonderful
>> texture if left in the brine too long. (Or maybe I am thinking others
>> would hate that exterior? I love sauerbraten, so I tend to overlook
>> it myself.) Someday when you have the time and inclination, I'd love
>> to have your recipe!
>>
> OK, here we go.
> First, I'll have to give you an idea what "Zapfen" means.
> It's a cut of beef, which can be seen here :
> http://members.chello.at/heinz.pohl/TeilungRind.htm
> Scroll down to the second picture; it's number 11.
> I don't know what the USAn equivalent would be.
> Maybe Chatty Cathy could open up a new page on the
> rfc website (I'll gladly scan the Austrian cuts) ...
>
>
> Sauerbraten (Austrian style)
>
> 1.2 kg beef from the Zapfen
> Marinade :
> ---------------
> 200 grams finely chopped carrot, parsley root and celeriac
> 100 grams onion, finely chopped
> 1/8 liter vinegar
> 1/2 liter water
> 5 pepper corns
> 3 corns pimentum (allspice)
> 3 cloves
> nutmeg, grated to taste
> 1 sprig of thyme
> 1 bay leaf
> ----------------
> lard
> salt, pepper to taste
> 1.3 teaspoons sugar
> 20 grams flour
> 1/8 litre white wine
> 100 grams unglazed gingerbread (grated or crumbled)
>
> Marinade : Throw all the ingredients in a pot, bring to a boil
> and let it simmer for 15 minutes. Then let it cool.
> Put the meat in a dish and pour the marinade over it so
> that the meat is covered wholly. Cover the dish.
> Wend the meat frequently and let it marinade for at least
> three to four days. If the meat comes from an older cow,
> marinate longer.
> Remove meat from the marinade and dry well.
> Salt and pepper it, heat lard until it starts smoking and brown the
> meat on all sides.
> Add sugar,carrot, parsley root and celeriac and brown them slightly.
> Add the flour and let it take a little colour.
> Pour the marinade in the pot and let it gently stew (partly covered)
> until the meat is done.
> Remove the meat and keep it warm.
> Pass the sauce (either in the food processor or use a sieve and
> a spoon), add the wine and gingerbread and bring to a boil. Let it thicken.
>
> Serve with Kartoffelknoedeln (potato dumplings).
>
> Merry Christmas,
>
> Michael Kuettner
>
>
Oh, ps. What type of vinegar is typically used?

--
Jean B.

"Jean B." schrieb :
> Michael Kuettner wrote:
<snip>
>> Sauerbraten (Austrian style)
<snip>
> Thanks so much, Michael. That looks yummy. How similar is the
> gingerbread to our usual gingersnaps? Historically, there was
> (and perhaps is) hard gingerbread (cookies) and soft gingerbread
> (cake).
>
Rather like the cookies. If you can get some unglazed Lebkuchen
at a German deli ...

> I think I am going to have to make this very soon. (It helps that
> it is cold, so I can marinate it on the porch!)
>
Glad you like it ;-)
Btw, if you need the recipe for the Kartoffelknoedeln, just ask.

Cheers,

Michael Kuettner

"Jean B." schrieb :
> Michael Kuettner wrote:
<snip>
>> Sauerbraten (Austrian style)
<snip>
>> 1/8 litre white wine
<snip>

> Oh, ps. What type of vinegar is typically used?
>
Wine vinegar (white).

Cheers,

Michael Kuettner

Michael Kuettner wrote:
>
> "Jean B." schrieb :
>> Michael Kuettner wrote:
> <snip>
>>> Sauerbraten (Austrian style)
> <snip>
>> Thanks so much, Michael. That looks yummy. How similar is the
>> gingerbread to our usual gingersnaps? Historically, there was (and
>> perhaps is) hard gingerbread (cookies) and soft gingerbread (cake).
>>
> Rather like the cookies. If you can get some unglazed Lebkuchen
> at a German deli ...
>
>> I think I am going to have to make this very soon. (It helps that it
>> is cold, so I can marinate it on the porch!)
>>
> Glad you like it ;-)
> Btw, if you need the recipe for the Kartoffelknoedeln, just ask.
>
> Cheers,
>
> Michael Kuettner
>
thanks for offering! I might as well have the right accompaniment!

--
Jean B.

Michael Kuettner wrote:
>
> "Jean B." schrieb :
>> Michael Kuettner wrote:
> <snip>
>>> Sauerbraten (Austrian style)
> <snip>
>>> 1/8 litre white wine
> <snip>
>
>> Oh, ps. What type of vinegar is typically used?
>>
> Wine vinegar (white).
>
> Cheers,
>
> Michael Kuettner
>

Thanks again. I have always used cider vinegar when I have made
sauerbraten.

--
Jean B.

"Jean B." schrieb :
> Michael Kuettner wrote:
>>
>> "Jean B." schrieb :
>>> Michael Kuettner wrote:
<snip>
>> Btw, if you need the recipe for the Kartoffelknoedeln, just ask.
>>
> thanks for offering! I might as well have the right accompaniment!
>
Well, in for a Penny, in for a Pound.
I'll send it tomorrow; I have to digest Christmas dinner now and
feel like a Boa Constrictor after finishing a pig ;-)

Cheers,

Michael Kuettner

"Jean B." schrieb :
> Michael Kuettner wrote:
>>
>> 1.2 kg beef from the Zapfen
<snip>

One question : Which USAn cut would be (include) the Zapfen ?
<snip>
> I think I am going to have to make this very soon. (It helps that
> it is cold, so I can marinate it on the porch!)

Over here it's been raining the whole day long.

Cheers,

Michael Kuettner

Michael Kuettner wrote:
>
> "Jean B." schrieb :
>> Michael Kuettner wrote:
>>>
>>> "Jean B." schrieb :
>>>> Michael Kuettner wrote:
> <snip>
>>> Btw, if you need the recipe for the Kartoffelknoedeln, just ask.
>>>
>> thanks for offering! I might as well have the right accompaniment!
>>
> Well, in for a Penny, in for a Pound.
> I'll send it tomorrow; I have to digest Christmas dinner now and
> feel like a Boa Constrictor after finishing a pig ;-)
>
> Cheers,
>
> Michael Kuettner
>

I didn't even expect the sauerbraten recipe today!

We are eating really late, so I am only now making my pie.

My usual vision is the boa constrictor that has swallowed an elephant!

--
Jean B.

Michael Kuettner wrote:
>
> "Jean B." schrieb :
>> Michael Kuettner wrote:
>>>
>>> 1.2 kg beef from the Zapfen
> <snip>
>
> One question : Which USAn cut would be (include) the Zapfen ?
> <snip>
>> I think I am going to have to make this very soon. (It helps that it
>> is cold, so I can marinate it on the porch!)
>
> Over here it's been raining the whole day long.
>
> Cheers,
>
> Michael Kuettner
>
The weather is warming up enough so it will be raining here
tonight too. It is still cold enough to use the porch though.
Here near Boston, Massachusetts it would have to be abnormally
warm right now for that to be impossible.

--
Jean B.

Michael Kuettner wrote:
>
> One question : Which USAn cut would be (include) the Zapfen ?
>
> Cheers,
>
> Michael Kuettner
>
I'm no expert in these matters and I could be wrong (it's happened once
or twice before), but judging from the diagram (in German) at the URL
you posted and a similar diagram from the U.S., it appears the cut is
called "tip steak" or "tip roast" in the U.S. Not tip sirloin or
tri-tip, but just plain tip. It's not commonly found where I shop,
though. Parsley root is uncommon also.

"Jean B." schrieb :
> Michael Kuettner wrote:
>>
>> "Jean B." schrieb :
>>> Michael Kuettner wrote:
>>>>
>>>> "Jean B." schrieb :
>>>>> Michael Kuettner wrote:
>> <snip>
>>>> Btw, if you need the recipe for the Kartoffelknoedeln, just ask.
>>>>
>>> thanks for offering! I might as well have the right accompaniment!
>>>
>> Well, in for a Penny, in for a Pound.
>> I'll send it tomorrow; I have to digest Christmas dinner now and
>> feel like a Boa Constrictor after finishing a pig ;-)
>>
>
> I didn't even expect the sauerbraten recipe today!
>
> We are eating really late, so I am only now making my pie.
>
> My usual vision is the boa constrictor that has swallowed an elephant!
>
OK, let's feed the boa ;-)

Kartoffelknödeln (potato dumplings)
(dough for 4 dumplings)

600 grams boiled potatos, peeled and passed or grinded
4 stale rolls (a Semmel (roll) weighs 50 grams, so that would
be 200 g), finely cubed
80 g butter, stirred until fluffy (foamy)
2 eggs
40 g butter
60 g flour
salt
some finely chopped parsley (optional)
some finely chopped onion (optional)

All ingredients should have room temperature.
The potatos should be boiled and prepared on the day
before you make the dumplings.
Slightly brown the cubed rolls in the 40 g butter
(add onion and parsley, if you use them).
Mix everything together and work the dough well.
Form the dumplings and let them simmer in salt water
for ca. 15 minutes.

If the dough is too soft, add flour. If it's too hard, add butter.
It's better to cook a test dumpling, if you prepare them the first time.

Cheers,

Michael Kuettner

Michael Kuettner wrote:
>
> "Jean B." schrieb :
>> Michael Kuettner wrote:
>>>
>>> "Jean B." schrieb :
>>>> Michael Kuettner wrote:
>>>>>
>>>>> "Jean B." schrieb :
>>>>>> Michael Kuettner wrote:
>>> <snip>
>>>>> Btw, if you need the recipe for the Kartoffelknoedeln, just ask.
>>>>>
>>>> thanks for offering! I might as well have the right accompaniment!
>>>>
>>> Well, in for a Penny, in for a Pound.
>>> I'll send it tomorrow; I have to digest Christmas dinner now and
>>> feel like a Boa Constrictor after finishing a pig ;-)
>>>
>>
>> I didn't even expect the sauerbraten recipe today!
>>
>> We are eating really late, so I am only now making my pie.
>>
>> My usual vision is the boa constrictor that has swallowed an elephant!
>>
> OK, let's feed the boa ;-)
>
> Kartoffelknödeln (potato dumplings)
> (dough for 4 dumplings)
>
> 600 grams boiled potatos, peeled and passed or grinded
> 4 stale rolls (a Semmel (roll) weighs 50 grams, so that would
> be 200 g), finely cubed
> 80 g butter, stirred until fluffy (foamy)
> 2 eggs
> 40 g butter
> 60 g flour
> salt
> some finely chopped parsley (optional)
> some finely chopped onion (optional)
>
> All ingredients should have room temperature.
> The potatos should be boiled and prepared on the day
> before you make the dumplings.
> Slightly brown the cubed rolls in the 40 g butter
> (add onion and parsley, if you use them).
> Mix everything together and work the dough well.
> Form the dumplings and let them simmer in salt water
> for ca. 15 minutes.
>
> If the dough is too soft, add flour. If it's too hard, add butter.
> It's better to cook a test dumpling, if you prepare them the first time.
>
> Cheers,
>
> Michael Kuettner
>
>
Thank you again!

Relatedly, I am glad someone has at least begun to explore what
zapfen is called in the United States. I was thinking I would
look at some of my old books that contain diagrams of cuts of meat
and compare. Then it occurred to me that the terminology might
have changed. (I am speaking of antique books!)

--
Jean B.

Michael Kuettner wrote:
>
> "Jean B." schrieb :
>> Michael Kuettner wrote:
>>>
>>> "Jean B." schrieb :
>>>> Michael Kuettner wrote:
>>>>>
>>>>> "Jean B." schrieb :
>>>>>> Michael Kuettner wrote:
>>> <snip>
>>>>> Btw, if you need the recipe for the Kartoffelknoedeln, just ask.
>>>>>
>>>> thanks for offering! I might as well have the right accompaniment!
>>>>
>>> Well, in for a Penny, in for a Pound.
>>> I'll send it tomorrow; I have to digest Christmas dinner now and
>>> feel like a Boa Constrictor after finishing a pig ;-)
>>>
>>
>> I didn't even expect the sauerbraten recipe today!
>>
>> We are eating really late, so I am only now making my pie.
>>
>> My usual vision is the boa constrictor that has swallowed an elephant!
>>
> OK, let's feed the boa ;-)
>
> Kartoffelknödeln (potato dumplings)
> (dough for 4 dumplings)
[recipe snipped]

I didn't see the part re the boa... Too true, alas.

--
Jean B.

"Jean B." schrieb :
> Michael Kuettner wrote:
<snip>
>> Kartoffelknödeln (potato dumplings)

<snip>
> Thank you again!
>
You're welcome.

> Relatedly, I am glad someone has at least begun to explore what zapfen is
> called in the United States. I was thinking I would look at some of my
> old books that contain diagrams of cuts of meat and compare. Then it
> occurred to me that the terminology might have changed. (I am speaking of
> antique books!)
>
The world of cuts is a very big place;-P
That's why I posted the link to the pics, because I suspected that
there would be no direct equivalent.
Which cut do you use for Sauerbraten ?

Cheers,

Michael Kuettner

PS : Thank you, Whirled Peas !

Michael Kuettner wrote:
>
> "Jean B." schrieb :
>> Michael Kuettner wrote:
> <snip>
>>> Kartoffelknödeln (potato dumplings)
>
> <snip>
>> Thank you again!
>>
> You're welcome.
>
>> Relatedly, I am glad someone has at least begun to explore what
>> zapfen is called in the United States. I was thinking I would look at
>> some of my old books that contain diagrams of cuts of meat and
>> compare. Then it occurred to me that the terminology might have
>> changed. (I am speaking of antique books!)
>>
> The world of cuts is a very big place;-P
> That's why I posted the link to the pics, because I suspected that
> there would be no direct equivalent.
> Which cut do you use for Sauerbraten ?
>
> Cheers,
>
> Michael Kuettner
>
> PS : Thank you, Whirled Peas !
>
LOL at that last--or perhaps not. Just don't expect me to eat
them in that whirled state!

I seem to recall that we used round roast, but I am now not sure
of that. The following is the recipe that my grandmother and my
mom used, and that I have used. As you can see, it is quite
different from yours. I also think the details of the gravy have
been forgotten. Maybe I can extrapolate from your recipe though.

Dorothy B’s Sauerbraten with Gingersnap Gravy

Here is a recipe I've consumed and made MANY times. It was handed
down from my grandmother to my mom and then to me. When I was a
kid, I always requested this for my birthday dinner.

3-4 lb pot roast
vinegar (I think mom used cider vinegar)
water
a few bay leaves
12 whole cloves
1 Tbsp whole peppercorns
1 large onion, peeled
flour for dredging and for making gravy
oil
gingersnaps

Cover pot roast with equal amounts of vinegar and water. Add bay
leaves, cloves, peppercorns, and onion. Let meat stand in this
(refrigerated--actually a cold porch is excellent for housing
this) for 2-3 days, turning meat several times so it will pickle
evenly. Remove meat from liquid and wipe dry. Dredge with flour,
and brown in hot oil in a heavy pot. Add 1 cup of the brine [I
might be tempted to add more, so there would be a lot of
gravy...], cover the pot, and simmer for 2 hours or til tender.
For gravy, allow 1 1/2 tbsp flour and 3-4 gingersnaps for each
cup of liquid. Cook til thickened. [I haven’t made this for
maybe a decade. I imagine I did the gravy per usual starting with
some oil and the flour, and stirring in the liquid before adding
the gingersnaps....] I like this served with applesauce and
potato pancakes.


--
Jean B.

"Jean B." schrieb :
> Michael Kuettner wrote:
<snip>
>> The world of cuts is a very big place;-P
>> That's why I posted the link to the pics, because I suspected that
>> there would be no direct equivalent.
>> Which cut do you use for Sauerbraten ?
>>
>> Cheers,
>>
>> Michael Kuettner
>>
>> PS : Thank you, Whirled Peas !
>>
> LOL at that last--or perhaps not. Just don't expect me to eat them in
> that whirled state!
>
(S)he was the poster who did the research.

I have to add something to the Sauerbraten recipe :
For the marinade, you also need 5 juniper berries.
And :
Before you pass the sauce through a sieve, remove
berries, cloves, pepper, pimentum, thyme and bay leaf.

> I seem to recall that we used round roast, but I am now not sure of that.
> The following is the recipe that my grandmother and my mom used, and that
> I have used. As you can see, it is quite different from yours. I also
> think the details of the gravy have been forgotten. Maybe I can
> extrapolate from your recipe though.
>
There are some omissions, it seems.

> Dorothy B’s Sauerbraten with Gingersnap Gravy
<snip>
> Cover pot roast with equal amounts of vinegar and water. Add bay leaves,
> cloves, peppercorns, and onion. Let meat stand in this
> (refrigerated--actually a cold porch is excellent for housing this) for
> 2-3 days, turning meat several times so it will pickle evenly.
You have to bring the marinade to a boil and then let it cool
before pouring it over the meat. You need the boil so that the
taste of the bay leaves, pepper and cloves infuses the liquid.
<snip>
I'll see if I can find a recipe which is cloes to yours. 12 cloves
are a little much ....

Cheers,

Michael Kuettner

Michael Kuettner wrote:
>
> "Jean B." schrieb :
>> Michael Kuettner wrote:
> <snip>
>>> The world of cuts is a very big place;-P
>>> That's why I posted the link to the pics, because I suspected that
>>> there would be no direct equivalent.
>>> Which cut do you use for Sauerbraten ?
>>>
>>> Cheers,
>>>
>>> Michael Kuettner
>>>
>>> PS : Thank you, Whirled Peas !
>>>
>> LOL at that last--or perhaps not. Just don't expect me to eat them in
>> that whirled state!
>>
> (S)he was the poster who did the research.
>
> I have to add something to the Sauerbraten recipe :
> For the marinade, you also need 5 juniper berries.
> And :
> Before you pass the sauce through a sieve, remove
> berries, cloves, pepper, pimentum, thyme and bay leaf.
>
>> I seem to recall that we used round roast, but I am now not sure of
>> that. The following is the recipe that my grandmother and my mom
>> used, and that I have used. As you can see, it is quite different
>> from yours. I also think the details of the gravy have been
>> forgotten. Maybe I can extrapolate from your recipe though.
>>
> There are some omissions, it seems.
>
>> Dorothy B’s Sauerbraten with Gingersnap Gravy
> <snip>
>> Cover pot roast with equal amounts of vinegar and water. Add bay
>> leaves, cloves, peppercorns, and onion. Let meat stand in this
>> (refrigerated--actually a cold porch is excellent for housing this)
>> for 2-3 days, turning meat several times so it will pickle evenly.
> You have to bring the marinade to a boil and then let it cool
> before pouring it over the meat. You need the boil so that the
> taste of the bay leaves, pepper and cloves infuses the liquid.
> <snip>
> I'll see if I can find a recipe which is cloes to yours. 12 cloves
> are a little much ....
>
> Cheers,
>
> Michael Kuettner
>
Don't put too much effort into it, Michael. I'll try your recipe.
And I might try the one I posted having boiled the vinegar
mixture first. Hmmm. Maybe the reason why we could use 12 cloves
is because the mixture wasn't boiled!

--
Jean B.

"Jean B." schrieb :
> Michael Kuettner wrote:
>>
Addendums.
<snip>
> Don't put too much effort into it, Michael. I'll try your recipe.
> And I might try the one I posted having boiled the vinegar
> mixture first. Hmmm. Maybe the reason why we could use 12 cloves
> is because the mixture wasn't boiled!
>
That's possible.
By the way, another addendum :
Instead of Lebkuchen, you can also use Pumpernickel.
That's the dark German bread, which you can get in the USA, as I've
read here.

Cheers,

Michael Kuettner

Michael Kuettner wrote:
>
> "Jean B." schrieb :
>> Michael Kuettner wrote:
>>>
> Addendums. <snip>
>> Don't put too much effort into it, Michael. I'll try your recipe.
>> And I might try the one I posted having boiled the vinegar mixture
>> first. Hmmm. Maybe the reason why we could use 12 cloves is because
>> the mixture wasn't boiled!
>>
> That's possible.
> By the way, another addendum :
> Instead of Lebkuchen, you can also use Pumpernickel.
> That's the dark German bread, which you can get in the USA, as I've
> read here.
>
> Cheers,
>
> Michael Kuettner
>
>
Oh, that's an interesting thought! Yes, we can get pumpernickel
bread here, even some imported brands that last virtually forever.

--
Jean B.