German

Liver Dumplings (Leberknodel)

Recipe By : The Cuisines of Germany
Preparation Time :0:45

4 large hard rolls -- stale
1 cup milk -- hot
salt
1 medium onion -- quartered
1/2 pound beef liver -- coarsely chopped
2 eggs
1/2 lemon peel -- grated
1 pinch marjoram
2 tablespoons butter
1 bunch parsley -- finely chopped
1 quart beef broth
fresh chives -- chopped

1. Remove crusts from rolls and cut into very thin slices; pour milk over them, sprinkle with salt and let sit for 10 minutes or until they have soaked up all of the milk.

2. Put onions and liver through a meat grinder. Knead this mixture together with the bread slices then mix in the eggs and season with salt, lemon peel and marjoram.

3. Melt butter in a skillet and breifly saute the parsley. Allow it to cool then mix in the dumpling mixture. Chill in refrigerator for about 10 minutes.

4. Experiment with small dumplings first then form into 4 large or many small dumplings. Drop into simmering broth adn cook for 12-25 minutes or until they are done. Serve in broth and garnish with chives.

Onion Tart (Zwiebelkuchen)

Recipe By : The Cuisines of Germany
Preparation Time :3:00

Dough
2 cups flour
2/3 cup milk -- warmed
2 teaspoons yeast
2 1/2 tablespoons butter
1 pinch salt
1/2 tablespoon butter -- for pan

Topping
3 tablespoons butter
1/2 pound bacon -- diced
2 pounds onion -- finely chopped
1 pinch caraway seed
salt
pepper
2 eggs
2 egg yolks
1 cup sour cream

1. Sift flour into a large mixing bowl. Make a crater in the center and pour milk into crater. Sprinkle yeast over milk and let sit 10-15 minutes until it begins to faom. Add butter and salt and mix into a dough. Knead until smooth. Allow to rise for 1 hour.

2. Grease a 10" springform pan with the remaining 1/2 T butter. Press dough into pan covering bottom and sides coming 1" from top.

3. To make topping: melt butter and fry bacon until it becomes translucent. Add chopped onions and saute until they turn clear. Add salt, pepper and caraway seeds to taste, allow to cool.

4. Preheat oven to 400. Thoroughly beat eggs and yolks into sour cream. Spread onions and bacon onto the dough then pour in the sour cream mixture.

5. Bake for 35-40 minutes until golden. After 15 minutes reduce cooking temperature to 350.

Red Cabbage (Rotkraut mit Speckapfeln)

Recipe By : The Cuisines of Germany
Preparation Time :1:30

2 pounds red cabbage -- shredded
3 tablespoons cooking fat
1/2 cup red wine
1/4 teaspoon ground cloves
salt
pepper
2 teaspoons sugar
3 tablespoons vinegar
6 strips bacon -- diced
2 medium onions -- finely chopped
3/4 cup cooked ham -- diced
4 large apples -- grated

1. Render fat from bacon. Reserve 3 T to cook cabbage. Drain bacon and set aside.

2. Cook onion in bacon fat until translucent. Shred cabbage and pat dry. Cook cabbage in hot fat for a few minutes. Add red wine and cloves, salt, pepper, sugar, and vinegar. Mix well and simmer at least one hour over low heat.

3. Add grated apples, bacon and ham, simmer for at least another 25 minutes.

ALTERNATIVE: Use bacon, ham and fried onions to stuff apples. Place apples on a bed of the cabbage mixture and bake 25 minutes at 350.

Spatzle

Recipe By : The Cuisines of Germany
Preparation Time :0:30

3 cups flour
4 eggs
2 teaspoons salt
1 quart water

1. Stir together flour, eggs and salt in a bowl with 1/2 cup cold water. Beat this mixture until bubbles form and you have a smooth batter that does not adhere to the spoon. Add just as much water as you need to acheive this consistancy.

2. Boil salted water in a large pot. Cut off little pieces of dough into boiling water removing them as they resurface.

3. Rince briefly in cold water then place into hot (not boiling) water to keep warm.