CHICKEN WITH APPLES (Nouvelle Cuisine) 1 chicken (ca. 800 g) 4 apples (russets) peeled. Both fry golden in butter. 20 ml apple liquor (Calvados), flamber. Remove apples, keep warm. 1/2 l apple wine dry salt. Let boil chicken for 35 min, turn it. Remove chicken, discard fat, and concentrate liquid to get a viscous sauce. Put back chicken and apples. 150 g butter 10 ml apple liquor 2 Tbsp cream. Mix, ready.
LIVER SAUSAGE (Franz) 2 kg pork shoulder 2 kg calf breast 1 kg pork liver 1 garlic head, chopped 3 onions (big), chopped 5 chilies, dried 2 Tbsp ginger powder 2 tsp black pepper, ground 1/2 tsp clove powder (flat tsp) 1/2 tsp bay leaf powder (" " ) 1 tsp nutmeg flower, powder 2 Tbsp majoran, dried 2 Tbsp oregano, fresh 1-2 Tbsp boletus; check seasoning by boiling a small ball in water. Boil, homogenize. Alternatively, homogenize first, fill into a in a tight pot and boil in a waterbath.
SPICE MIXTURE for CHINESE MEET SOUP Star anise Anise Clove Cinnamon bark Licorice Lemon peel Galangal or Kachan
PORK LEGS WITH CUCUMBERS (Franz) 1 kg pork leg, salted 3 bay leaves 1/4 l oil put in black tray, fry in oven until brown; remove oil. 6 shallots 3 garlics, cover meet, sprinkle with oil, fry until light brown. 500 g cucumber, diced. Add in layers, sprinkle with oil, fry each layer 1/8 l white (rose) wine, to dissolve sticky sauce. Heating removes alcohol
LIQUORS Karmelitergeist: (Recipe of the Karmeliter monks, Paris 1611) ratio (volume) 20 cloves 1 1 cinnamon stick 1 1 nutmeg nut broken 2 4 lemon peels 4 2 hands melissa leaves (same vol. as lemon peels) 5 then add: 250 ml ethanol (95%) 150 ml water. Let sit for 1 week. Decant, distill to get about 200 ml, dilute according to taste.
WALNUT LIQUOR (Nuss-schnaps) 15 green walnuts (middle july) cut in halfs 1 l ethanol (90%); expose in jar to sun light for 14 days, then press. 400 g sugar, dissolved in 500 ml water 6 cloves 6 3 spice seeds 1 orange peel. Add to extract, expose for 10-12 days to light. Decant
MELISSA LIQUOR (Melissengeist) 700 ml ethanol (38 - 40%) 1 hand melissa leaves, fresh; let sit for 1 week. Decant leaves, distil, collect colourless, transparent fractions.
ELDERBERRY FLOWER WINE (Holunderbluetenwein, Liesel) 4 l 30-50 g tartaric acid 800 g sugar 4 l water, boil, cool down 8 elderberry flowers; Let ferment for 2 - 3 days, filter and bottle tightly (sparkling wine).
CAKES and DESSERTS ILES FLOTTANTES for 2 pers. 1 big cup milk 1 egg sugar vanilla or lemon peel Snow balls 1.) beat egg white to snow 2.) beat egg yolk + 1 spoon sugar in glass dish 3.) heat milk (+ pinch salt + vanilla) until boiling in casserole 4.) set ball of egg white on boiling milk, 10 sec each side, let drip dry Creme anglaise 5.) add hot milk slowly to beaten egg yolk in glass dish 6.) put sauce back in casserole, heat slowly under stirring. 7.) Poor in glass dish as soon as thickly. (envelops wood) 8.) put balls in sauce anglaise, refrigerate. Sauce caramel 9.) heat 2 spoons of sugar, covered with water in small! pot 10.) when maroon brown, let cool down, add 2 spoons water, poor over balls.
SWEBIAN ONION CAKE (Angelika ?) Dough : 300 g flour 300 g butter 200 g quark salt. mix together, then put in fridge. Topping : 1/4 l sour creme 100 g quark 0.2 l milk 3 eggs 3 Tbsp starch salt, cumin, ham. mix together; 6 - 8 onions, chopped, slightly fried, mix. Bake at 240 C for 40 min.
SLESIAN CHEESE CAKE (Eier-Schecke) (for 26cm-ring baking form) Dough : Yeast dough with 1 egg Lower topping : 500 g quark (well drained) 100 g sugar 1 egg 1 lemon peel 1 Tbsp starch raisins salt, vanilla Upper topping : 100 g butter 100 g sugar 1/2 Tbsp flour. mix together; 2 eggs salt, vanilla, beat and mix together. Bake at 190 C for 25 - 30 min.
BISQUIT DOUGH for CAKES 3 egg whites, in high mixing bowl [preheat oven!] 1 pinch salt, beat until solid, 100 g sugar + vanilla, mix 1/3 of sugar with beaten whites. 3 egg yolks, in wide bowl (+ lemon peel) 1 Tbsp warm water (or rose water) rest of sugar, mix til whitish. On top of yolks, layer egg whites. 50 g flour 50 g starch 1 tsp baking powder. On top of white, add powders through sieve. Mix with spatula, fill in alu "spring"form (26 cm). Bake at 160 C (300-350 F) in preheated oven for 20 - 30 min on 2nd lowest level. Cover cake with alu foil as soon as light brownish (after 10 min).
YEAST DOUGH for CAKES 1 Tbsp1) dry yeast 1/8 l warm milk, soak yeast for 10 min 2 Tbsp2) flour, mix together, viscous ! 2 eggs mix together 2 Tbsp1) flour 2 Tbsp sugar (brown) 1 peel lime, salt, vanilla, beat, let raise3). 100 g butter beat, let raise. Check sweetness. Roll out, line out baking form with dough, let raise before putting topping. 1) flat. 2) loaded. 3) raise in warm water or oil (no butter addition)
BAVARIAN PLUM CAKE (Zwetschgendatschi) Dough : Yeast dough from butter and 2 or 3 eggs for 26 cm round baking form or for wide, flat form, respectively. Topping : Deseeded italian plums. 500 g or 1 kg for 26 cm round baking form or for flat form, respectively. Add topping on raised dough, let again raise for 30 - 60 min. Bake at 350 F for 20 min. For ovens with predominant lower heat : Glass form : 2. lowest level Silver form : 3. lowest level Black form : upper most level
FRENCH APPLE CAKE (Tarte Tatin, Gertraud) Prebaked in a glass form. Dough : Yeast dough from butter and 1 - 2 eggs; or butter dough. Topping : 3 - 4 Russet apples, sliced in 1/12, soaked in 1 lemon juice. Cover bottom of glass form with butter, some sugar and apples. Cover apples with rolled-out dough. Bake at 250 F for 35 min on 2.lowest level. Cover dough during last 15 min. Inverse cake into ring form, bake again for 10 - 15 min at 400 F.
APPLE CAKE (Frau Heinrich) For 28 cm ring form Dough : 180 g butter (at 20 C) 180 g sugar 1/2 vanilla, 2 egg yolks, (keep whites for later) 2 egg whites, mix together 1 lemon peel 75 g starch 180 g flour 1.5 tsp baking soda, if too solid, add liquor. Topping : 500 g apples sliced (e.g., boskop) 1.5 tsp cinnamon 5 Tsp lemon juice, let apples soak. 3 Tsp raisins. Bake at 190 C for 60 min. Cover the last 15 min with paper. Last topping : 2 egg white, beaten 100 g icing sugar, mix. Cover cake and bake for 20 min at 160 C.
RHUBARB CAKE Dough : 100 g butter 70 g sugar 3 egg yolk (keep white for later) 1 eggs, salt, vanilla, mix together 120 g flour 80 g starch 4 flat tsp baking soda. Dough must not be liquid. Topping : 600 g rhubarb (not peeled, cut in 3 cm pieces, add 1 Tbsp. sugar) Bake first at 180 C for 20 - 30 min. Last topping : 3 egg whites, beaten 100 g sugar, mix together 1 tsp lemon juice Cover cake and bake at 150 C for another 10 - 15 min. Survey !
ORANGE/LEMON CAKE in 26 cm aluminum ring form Dough : (bisquit dough with at least 2 eggs and 100 g flour/starch) 4 egg yolks, in wide bowl 125 g sugar, salt, vanilla, mix all together, beat til whitish. 4 egg whites, beat separately, add on top of yolk. 150 g starch 1 tsp. baking powder (7 g), add powders through sieve on top of whites. Mix with spatula. Bake at 200 C for 10 - 15 min. Let cool down, sprinkle with liquor. Wrap rim of form with saran wrap before adding the topping (acid eats aluminum !) Topping : final volume 250 ml 4 egg yolk 4 Tbsp sugar 3 oranges juice 1 lemon juice 1 lemon peel, raped gelatine, dissolved in white wine or juice, mix together 4 egg whites, beaten, mix together. Let topping partially solidify in fridge during 30 min, then pour on cake and put it into the fridge for 30- 60 min.
SPICY CHRISTMAS CAKE (Pfefferkuchen, Irmgard L.) 300 g honey or syrup 150 g sugar 50 g butter 1/8 l coffee salt, heat and mix, let cool down. 500 g flour 1 tsp baking powder (14 g) 1 egg spices: 4 - 6 drops bitter almond aroma, or ground almonds 25 ml rum 1/2 tsp ground clove 1 tsp cinnamon. Tough dough; falls off the spoon. Bake at 190 C for 25 - 30 min.
PANCAKES (with maple syrup, Franz) for 2 pers. 1/8 l milk, warm 1 Tbsp dry yeast, let soak 3 Tbsp1) flour, mix together, gives viscous-liquid dough 2 eggs, mix together 2 Tbsp1) flour 1 Tbsp1) whole wheat flour 2 Tbsp sugar (brown) 1 lime peel 1/2 - 1 lime juice 1 vanilla, salt, mix, let raise. Fluffy dough, not liquid ! Fry each side with 1/3 tsp butter at level 3 (max=1, min=7) or, prefereably, make wafels with the dough.
HAZELNUT COOKIES (Haselnussmakronen, Gabi) 4 egg whites, beaten 200 g sugar 10 g vanilla sugar 200 g hazelnuts ground Form balls and bake for approx. 10 - 20 min at 130 - 150 C.
LEMON CREME (Irmgard B.) for 4 pers. 3 egg yolks keep egg whites cold for later 100 g sugar, mix together 3 lemon peel 3 lemon juice white wine (and/or juice) to adjust volume to 3/8 l 5-6 sheets gelatine, dissolved, mix, cool down for 15 - 30 min. 3 egg whites, beaten; When gelatine starts to solidify, mix with egg whites, fill into glasses and refrigerate.
STRAWBERRY CREME also used as topping 3 egg yolks keep egg whites cold for later 200 g sugar 500 g strawberries, homogenized 1 - 2 lemon juice (+ 1 peel) gelatine dissolved, mix together, cool down for approx. 15-30 min. 3 egg whites, beaten 1/4 l whipping cream, beaten When gelatine just starts to solidify, mix with egg whites and cream and refrigerate.
STRAWBERRY ICE CREAM (Franz) 500 g strawberries 1 - 2 lemon juice (+ 1 peel), homogenize 150 g sugar 1 ice cream powder 1 cup milk, mix together 200 ml whipping cream, beat, mix together. (Stir during freezing.)
POPPY SEED/WALNUT ROLL (Klaus Wolf) Dough : Yeast dough (see recipe) Filling : 50 g poppy seed, rinse with boiling water, dry, 1/3 cup milk, mix together, boil 3 Tbsp sugar 1 cup raisins, soaked in liquor 10 walnuts, ground. Yields a paste. Roll out raised dough, cover with poppy paste, roll up, let raise again.
QUEEN OTTILIA CAKE (Franz) 300 g flour 200 g starch 200 g sugar 5 eggs 250 g butter 2 vanilla sugar (20 g) 200 g peeled almonds, 1/2 finely and 1/2 coarsely ground 100 g raisins, soaked in rum + juice of 1 lemon (add liquid too) 1 lemon peel 5 tsp baking soda (flat) 0 - 1/4 l milk, to yield a thickly - viscous dough. Bake at 170 C for about 1 hr. Turn cake during baking.
TRUFFLES (Nathalie, Orsay) 30 balls 50 g butter (20 C), beat with fork 3 egg yolks, add, beat till whitish, shiny and creamy. 100 g chocolate noir (50 - 52% cacao), melt in water bath, mix together. 3 Tbsp Whisky, mix together; put in fridge for ø3 hrs. Form balls of 2 cm diameter, roll in bitter cacao (not de-oiled; van Houtten)
JAM 1 kg fruit (strawberry, cranberries, currents, rhubarb, plums, etc) 1 kg sugar. Boil, reduce water, fill in jars, sterilize. Red Current Jelly 1 kg berries (with stems), mash 250 ml water, boil briefly; decant, press slurry. ==> 750 ml juice 800 g sugar pectin, boil for 30 sec. Fill in jars, sterilize briefly.
GREEN CURLED CABBAGE (Hamburg) 3 kg cabbage, which was exposed to frost of ø-5 oC. 250 g shallots unpeeled 1 cup grains : unpeeled rice, dinkel wheat, bug wheat, barley optional : 1/2 cup raisins 1. Remove ribs of leaves and blanch by pouring boiling water over leaves, let water drip off. 2. Add small shallots, grains of different kinds, optionally raisins, water and a little! salt. Boil for 3 hrs. 3. Add smoked! meet and sausages (porc jaw, rib, Debreziner) and boil for 1 hr, then season with salt.
SWEET-SOUR JOGHURT SALAD DRESSING (Franz's grandmother) This salad dressing is superior for intense greens, like dandelion. 500 g natural joghurt as basis one handful sorrel, two handful chopped chives several chopped shallots (can also be left out, because of chives) two or more garlic toes (pressed juice) 10-40 g sugar, as to taste (should give a clearly sweet dressing) white wine vinegar and salt, to taste
FERMENTED VEGETABLES (bessarabian variation) A lactic fermentation of all thinkable vegetables in salt brine. When kept in closed jars, in the cool, it can be kept for a long time, although some vegetables tend to become mushy. Sterilisation after fermentation could be a solution to this storage 'problem'. There is a minimum salt concentration for all recipes, which is about 10-15 g/l end concentration. For people who are on no low-salt diet, this can go up between 30-70 g salt/per l (Sauerkraut), which is more like the commercial product. All vegetables can be used raw, except for green beans, which must be cooked for about 5-10 min because of a poison in uncooked green beans. Pickles, water should be punctured with a needle, to avoid later surprises. The water added to all vegetables should be boiled shortly, together with the calculated amount of salt, and cooled down before adding it. As a bacterial starter one can use some drops of a commercial, but unsterilized brine fermentation (like pickles) or a tiny bit of natural joghurt. 1. mixed vegetable choice : green beans, water melon, all sorts of sweet and hot peppers, green or half- ripe tomatos, pickles, carrots (excellent !), shallots, onions, brokkoli, cauliflower, just have a look on the market or in your garden. For spices consider the following : coriander seed, fresh coriander leaves, piment, mustard seed, fresh whine leaves (can be eaten as well), sellerie root and leaves, shallots, garlic, fresh bay leaf, estragon, fresh dill leaves or seeds, fresh ginger, horse raddish root, cloves (very few). 2. Sauerkraut : note the elevated salt concentration in the original recipe, as noted above, which might be exaggerated. For good quality add 2% white wine, and as spices fresh wine leaves, cumin, and juniper berries.
PICKLES IN VINEGAR For 2-3 kg pickles, 1/2 l vinegar, 1/4 l water, 100-200 g sugar, some clove (or not), some fresh ginger, lots of dill seeds, estragon, horse raddish root (very good), lots of mustard seed, fresh bay leaves, garlic. Dissolve sugar in vinegar/water, put pickles in jars, add sauce, sterilize for about 30 min at 80-90 degrees Celsius.
BLUE CARP (northern german Xmas and new years eve speciality) The carp should be cleaned but not scrubbed from the outside. It becomes blue by pouring cooking vinegar water (about 50%) over the carp, then expose it to some cold air draft. Shallots or onions are shortly fried with butter; salt, fresh bay leaves, clove, piment, some ginger (?) and the vinegar mix for treating the carp added. The carp is salted from in- and outside, placed on some raw potatoes (to keep it upright) in a large black oval pot, the sauce added and cooked in the oven for about 30 min (container covered with a lid). To be served with cooked potatoes and horse raddish sauce (whippped cream from 1/8 l, lemon juice, salt and sugar (should taste slighltly sweet) plus lots of freshly ground horse raddish, enough to just blow every guest's mind. Horse raddish conserves do not get even close to the real taste.