Club Food

Red Fruit Pudding

This is Germany’s national dessert.

2 cups German red currant fruit juice
2 cups German raspberry juice
1 strip lemon peel
1/2 to 1 cup granulated sugar
1/2 cup Mosel wine
6 tablespoons cornstarch
2 tablespoons lemon juice or additional wine
Whipped cream
Fresh red currants (for garnish)
Fresh raspberries (for garnish)

Combine fruit juices in a large, heavy-based saucepan; add lemon
peel and heat gently.
Dissolve cornstarch in wine and stir a few
spoonsful of the hot juice into the mixture.
Return the mixture to
the saucepan, whisking continuously.
Bring to a boil and stir until
thickened.
Add sugar to taste and simmer gently until the sugar
dissolves completely.

When the mixture thickens and clears, remove it from the heat
and add lemon juice or additional white wine.
Pour into a large
glass serving bowl or individual dessert glasses and chill until
set.

To serve, pipe or spoon whipped cream on the top and decorate
with fresh red currants and raspberries.

Roast Goose with Apple Stuffing (Gänsebraten mit
Apfelfüllung)

1 (8 to 10 pound) goose, giblets reserved
2 cups water
1 small onion, sliced
1 1/4 teaspoons salt
6 cups soft bread crumbs
3 tart apples, chopped
2 stalks celery (with leaves), chopped
1 medium onion, chopped
1/4 cup butter or margarine, melted
2 teaspoons salt
1 teaspoon ground sage
1/2 teaspoon ground thyme
1/4 teaspoon pepper
1 teaspoon salt
1/4 cup all-purpose flour

Trim excess fat from goose.
Heat giblets, water, sliced onion
and 1 1/4 teaspoons salt to boiling; reduce heat.
Cover and simmer
until giblets are done, about 1 hour.
Strain broth; cover and
refrigerate.

Chop giblets; toss with remaining ingredients except 1 teaspoon
salt and the flour.

Rub cavity of goose with 1 teaspoon salt.
Fold wings across back
with tips touching.
Fill neck and body cavities of goose lightly
with stuffing.
Fasten neck skin of goose to back with skewers.
Fasten opening with skewers; lace with string.
Tie drumsticks to
tail.
Prick skin all over with fork Place goose, breast side up, on
rack in shallow roasting pan.

Roast uncovered at 350 degrees F until done, 3 to 3 1/2 hours,
removing excess fat from pan occasionally.
Place a tent of aluminum
foil loosely over goose during last hour to prevent excessive
browning.
Goose is done when drumstick meat feels very soft.
Place
goose on heated platter.
Let stand 15 minutes for easier
carving.

Pour off all but 1/4 cup drippings from pan.
Stir in flour.
Cook
over low heat, stirring constantly, until smooth and bubbly.
Remove
from heat.
Add enough water to reserved broth if necessary to
measure 2 cups.
Stir into flour mixture.
Heat to boiling, stirring
constantly.
Boil and stir 1 minute.
Serve goose with apple stuffing
and gravy.

Yields 6 to 8 servings.

Rot Kohl

2 tablespoons bacon drippings
1 medium onion, chopped
1 small cabbage head, shredded
2 apples, grated
1/4 cup cider vinegar
1/4 cup water
3 tablespoons dark brown sugar
1 teaspoon salt
1/4 teaspoon ground cloves
Coarsely-ground black pepper, to taste

Warm the bacon drippings in a saucepan over medium heat.
Add the
onion and sauté it briefly until it is limp.
Stir in
the remaining ingredients, and reduce the heat to a simmer.
Cover
the saucepan, and cook 20 minutes, until the cabbage is tender.

Round Steak in Spicy Sour Cream Sauce

1 (2 pound) top round, sliced 1/2 inch thick, cut into 4
pieces
1/2 teaspoon fresh ground pepper
6 whole black peppercorns
4 tablespoons flour
3 whole allspice
3 tablespoons butter
1/2 small bay leaf
1/2 cup finely chopped onions
1 whole clove
1 teaspoon paprika
2 cups water
1 cup sour cream
1 tablespoon Madeira

In a bowl combine 3 tablespoons of the flour with the pepper.
Dip the pieces of beef in the flour one at a time.
Shake off excess
flour.

In a heavy skillet, melt 2 tablespoons of butter over high heat.
Add the beef and brown on both sides.
Transfer meat to a
platter.

Add remaining butter to skillet and add onions.
Cook until
onions are soft and lightly browned.
Add paprika, peppercorns,
allspice, bay leaf and clove.
Add the water and bring to a boil,
scraping the brown sediment on the bottom of the skillet.
Return
the beef to the skillet, turn heat to low and cover tightly.
Simmer
for approximately 1 1/2 to 2 hours, basting meat occasionally.

When beef is tender, transfer to platter and keep warm.
Strain
the cooking liquids through a sieve into a bowl.
Press hard on the
onions with the back of a wooden spoon to get all the juice and
flavor.
Discard.
If you have less then 2 cups of liquid in the
bowl, add some beef broth.
If you have more than 2 cups, boil
briskly until reduced to 2 cups (this is important).

Return liquid to skillet, bring to a simmer over high heat then
reduce to low.
With a whisk, beat the remaining flour into the sour
cream.
Slowly whisk the sour cream into the simmering liquid a few
tablespoons at a time.
Cook, whisking constantly until the sauce is
hot and slightly thickened.
Do not let it boil as the sour cream
will curdle.
Return the beef to the skillet and baste with the
sauce.
Cook just long enough to thoroughly heat the meat.
Stir in
the Madeira and taste for seasoning.

Serves 4.

Viennese Cheesecake (Topfen Schnitten)

Crust
2 generous cups flour
1 cup butter
1 egg
1 tablespoon rum
2 tablespoons sour cream
1/4 cup granulated sugar

Work flour, butter, egg, rum, sour cream and sugar to a dough.
Let stand for 30 minutes.
Roll into two rectangles 1/8-inch thick.
Bake one rectangle on an ungreased baking sheet at 300 degrees F
for 10 to 15 minutes, until slightly brown.
Cover with Cheese
Filling.

Cheese Filling
3 tablespoons butter
2 egg yolks
1/4 cup vanilla sugar
1/3 cup raisins
1/4 teaspoon lemon rind
11 2/3 ounces cream cheese,
rubbed through a strainer
1/4 cup sour cream
2 egg whites, stiffly beaten

Cream butter.
Add yolks, vanilla sugar, raisins, lemon rind,
cheese and sour cream.
Fold in egg whites.
Top cheesecake with
second rectangle; brush with 1 beaten egg.
Bake at 325 degrees F
until light brown on top (about 15 minutes).
Cool; cut into
rectangles about 3 x 1 1/2 inches.
Sprinkle with sugar.

Vanilla Sugar
Cut one vanilla bean and put it with 1 cup of sugar into a jar.
Seal tightly and let set about a week before removing the vanilla
bean and using the sugar.

Viennese Pot Roast

1 (3 1/2 to 4 pound) chuck roast, 1 1/2 inches thick
1/2 teaspoon salt
1/4 teaspoon rosemary
1 bay leaf
1 tablespoon Worcestershire sauce
2 tablespoons brown sugar
3 tablespoons all-purpose flour
1/4 teaspoon pepper
1/2 teaspoon dry mustard
3/4 cup catsup
1 tablespoon vinegar

Brown meat in electric skillet.
Combine remaining ingredients to
make a sauce.
Spoon half the sauce under roast and remaining sauce
on top.
Roast at 325 degrees F for 2 hours or until tender.
(Foil-wrapped roast may be baked in outdoor electric barbecue with
lid.)

Rumtopf

Rum is used for traditional German and Austrian Rumtopf.
The
French use bourbon, but you can choose the spirit that best suits
your tastes.
The recipe should be made at least a month before
giving as a gift.
Fruit should be in perfect condition without any
blemishes and just ripe.
Don’t use over ripe fruits.
It is okay to
use fruit you have frozen earlier in the season.

Depending on the fruit you use they should be prepared according
to their type.
Apples, pears, peaches and nectarines should be
peeled, cored, and sliced.
Then drop them into a water and lemon
juice bath to keep them from discoloring.

Citrus fruits should be peeled, segmented and skinned.

Remove stalks from currants and blueberries, and the top and
bottom points from gooseberries.
Hull strawberries and
raspberries.

When washing the soft fruits gently spray them with a fine mist
of water but don’t soak them.

Choose decorative glass jars that have tight fitting lids.
Wash
and sterilize all the containers in a boiling water bath for 10
minutes.
Let the jars cool before you begin adding the fruit.
The
different fruits should be layered in any combination that is
pleasing to the eye.
Begin by putting the first layer of fruit in
the bottom of the container.
Then sprinkle with granulated sugar.
The amount of sugar you use for each layer depends on the sweetness
of the fruit but a good rule of thumb is 6 ounces of sugar for each
pound of fruit.
Continue layering each variety of fruit and
sprinkle with the sugar.
When you have filled the jar to the top
pour your choice of liqueur into the jar so the fruit is completely
covered.
Close the lid tightly and place in a cool dark location
until you are ready to present the gift.

When presenting the Rumtopf, add a hand decorated tag to the jar
with some serving suggestions such as the ones below.

A traditional Christmas morning celebration starts with a
Rumtopf cocktail.
Combine some Rumtopf with champagne and a few
fruits and toast to family and friends.

Serve Rumtopf and cream in wine glasses.

Pour Rumtopf over ice cream or frozen yogurt and serve with
toasted waffles.

Ladle some Rumtopf over lemon pound cake topped with fresh
whipped cream.

Schmarren (Scrambled Pancakes)

2 tablespoons butter
2 tablespoons granulated sugar
4 eggs, separated
Pinch of salt
2 cups all-purpose flour
1 cup milk or cream
2 tablespoons butter

Cream butter until frothy, then add, one after another, sugar,
egg yolks, salt, flour and milk.
Beat egg whites until stiff and
carefully fold in.

Melt remaining butter in a in a cast iron skillet, and pour in
batter.
Fry on each side until golden brown.
With 2 forks, chop the
resulting pancake.

Serve on a hot platter sprinkled with cinnamon and sugar and
garnished with pieces of apple, cherry, seedless raisins or other
fruit, sautéed in butter.

Serves 4.

Wienerschnitzel

4 (1/4-inch) thick veal cutlets or steak
4 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup bread crumbs
1 egg, beaten
2 tablespoon milk
4 slices lemon

Cut meat into serving pieces; pound until very thin.

Mix flour, salt and pepper; dredge meat in flour.

Stir egg and milk together.
Dip meat in egg mixture, then in
bread crumbs.
Brown on both sides; put a slice of lemon on each
piece of meat and cover, cooking slowly for 15 minutes.

Vienna Schnitzel

Makes: 6 servings

1 quart vegetable oil for deep frying
6 (6 ounce) filets pork sirloin or veal
1 cup cake flour
2 cups dry bread crumbs
2 eggs
1/4 cup milk
Salt and pepper to taste

Heat deep-fryer to 350 degrees F (175 degrees C).

Place meat on a solid, level surface and pound with a mallet
until it is 1/8 to 1/4 inch thick.

Place the flour and bread crumbs in separate bowls.

In another bowl, lightly beat the eggs and add the milk.
Lightly
season with salt and pepper.

Coat the meat in flour, patting lightly by hand.
Using a fork to
hold the meat, dip into the egg mixture and drain slightly.
Next,
coat with the breadcrumbs by lightly pressing the crumbs into the
meat.
When each piece of meat has been prepared, deep fry until
golden brown.

Stroopwafels (Caramel Cookie Waffles)

Wafles
4 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/2 cup granulated sugar
1 cup unsalted butter
2 large eggs
1 (.25 ounce) package active dry yeast
1/2 cup warm water

Filling
1 1/2 cups packed brown sugar
1 cup unsalted butter
1 teaspoon ground cinnamon
6 tablespoons dark corn syrup
1/2 cup finely ground hazelnuts, optional

Preheat a pizzelle iron.

To Make Wafels: Dissolve the yeast in the warm water.
Cut butter
into the flour.
Mix in the sugar, cinnamon, eggs and yeast mixture.
Mix well and set aside to rise for 30 to 60 minutes.

Roll dough into 12 small balls; Squeeze each ball into the
preheated pizzelle iron and bake for about 30 seconds.
Cut the
wafels into two thin wafels and spread with filling.

To Make Filling: In a saucepan boil the brown sugar, the remaing
one cup of the butter, cinnamon, and dark corn syrup until it
reaches the soft ball stage (234 – 240 degrees F, 112 -115 degrees
C).
Stir in ground hazelnuts at this point, if using.

To Assemble: Cut each wafel into 2 thin wafels and spread with
filling.
Repeat this process until all the filling is used.

Makes 12 servings.

NOTE: If using hazelnuts, remove skin, if possible.
Grind
hazelnuts in a food processor until they are ground to a fine
powder.

Tip: Try eating stroopwafel by resting it over a warm cup of
coffee or tea…the steam will warm these up just right.

Schweine Braten (Marinated Pork Steak)

Source: Submitted to recipegoldmine by Rich DeGraw

I am in the service and spent 5 years in Germany.
This comes
from the Eiffel region and is quite popular.
I have made it for
several friends and it is the absolute best piece of pork you have
ever put in your mouth.

Seasonings
4 ounces paprika
2 ounces salt
1 ounce pepper
1 tablespoon onion powder
1 tablespoon garlic powder
1/4 cup parsley leaves
1 teaspoon sage
1 teaspoon rosemary
1 teaspoon thyme

Pork tenderloin steaks, sliced 1/2-inch thick
Sliced onions

Mix all spices in a zip-type bag.
Oil both sides of meat.
Lightly coat both sides of oiled meat with seasonings.
Put a layer
of sliced onions in bottom of bag, and then put a layer of seasoned
meat.
Add another layer of sliced onion on top of meat.
Repeat
until meat is gone or bag is full.
Squeeze all excess air out of
bag and seal.
Put bag in refrigerator for three to five days.
Cook
on the grill or broil in the oven.

Roggenbrot (German Rye Bread)

Posted by LladyRusty 1/13/2002 2:34 pm

Source: german recipes – adfoto.net

2 packages active dry yeast
1/2 cup warm water
1 1/2 cups lukewarm milk
2 tablespoons sugar
1 teaspoon salt
1/2 cup molasses
2 tablespoons butter
3 1/4 cups rye flour, unsifted
2 1/2 cups bread flour, unsifted

Dissolve yeast in warm water.
In a large bowl combine milk,
sugar, and salt.
Use a mixer to beat in molasses, butter, yeast
mixture and 1 cup of rye flour.
Use a wooden spoon to mix in the
remaining rye flour.
Add white flour by stirring until the dough is
stiff enough to knead.
Knead 5 to 10 minutes, adding flour as
needed.
If the dough sticks to your hands or the board add more
flour.
Cover dough and let rise 1 to 1 1/2 hours or until
double.

Punch down dough and divide to form 2 round loaves.
Let loaves
rise on a greased baking sheet until double, about 1-1/2 hours.
Preheat oven to 375 degrees F.
Bake for 30-35 minutes.

Makes 2 round loaves

Sour Beef and Potato Dumplings

Posted by Tired Twin Mom 6/14/01 8:33:20
am

I hope you enjoy this recipe.
My Grandmother was German, so this
is one of my family’s favorite dishes.
You have to like vinegar to
like this recipe.
It is a great deal of work, but it is worth the
trouble.

Sour Beef
1 (5 pound) boneless chuck roast
1 tablespoon salt
2 large onions (thick slices)
1 quart Majestic or Heinz dark vinegar
1 quart water (just use the empty vinegar bottle)
1/2 cup granulated sugar
1/2 can pickling spice
1/2 teaspoon pepper
3/4 box ginger snaps

Potato Dumplings
3 pounds potatoes
1/2 cup (1 stick) margarine or butter
1/4 teaspoon pepper
1/2 teaspoon salt
2 eggs

Night Before:
Mix in bowl all Sour Beef ingredients and cover (DO NOT
REFRIGERATE).

Next Day:
Take meat out of bowl and put in large pot, then brown it on both
sides.
Take all ingredients and juices and pour back over meat.
Put
cover over it and let simmer about 2 hours.

Take meat out and strain gravy essence and place the strained
gravy essence back in large pot.

Making Gravy:
Put 2 tablespoons flour in frying pan and keep stirring until it
gets light brown.
After it browns add the flour gravy to the gravy
essence in large pot.
Let simmer 20 minutes.
Place meat back in
large pot with gravy.
Simmer for 15 to 20 minutes and turn off.

Potato Dumplings:
Boil potatoes with 1/2 teaspoon salt (about 20 minutes or until
fork goes in easy).
After potatoes are done, mash the potatoes and
add butter.
Then let potatoes cool.
Add eggs one at a time and
beat.
Add pepper.
(Gradually add flour enough to keep the ball
together without it falling apart) roll in hand.
Boil water with
salt.
After the water has started to boil, add dumplings one at a
time.
Boil uncovered for 6 to 8 minutes.
When dumplings rise to the
top they are done.
You may want to take dumplings out as each one
rises to the top depending on how many you have in pot.

When everything is done.
Place meat on a plate and cut up
(usually you can pull apart with a fork, its so tender).
Put gravy
in bowl.
Put dumplings in bowl.

Enjoy!

Sauerbraten

Posted by Darlene 2/17/2002 4:12 pm

This classic German braised dish is made with beef roast
marinated in wine vinegar and studded with onions, bay leaves,
peppercorns, and juniper berries, then bathed in a sauce thickened
by gingersnaps and lightened with sour cream.
Serve with noodles or
spaetzle.

Yield: 6 servings

1 cup red wine vinegar
1 cup red wine
2 1/2 cups onion, chopped
3 bay leaves
6 juniper berries, crushed
1 boneless beef pot roast, rolled and tied
Sea salt to taste
Black pepper, freshly ground
1 1/2 cups carrots
1 1/2 cups celery
1/8 teaspoon ginger, minced
2 tablespoons all-purpose flour
1/2 cup beef stock
1/2 cup gingerbread cookies, crushed
3/4 cup sour cream
1 teaspoon black pepper, whole

Combine vinegar, wine, 1 cup onion, 2 bay leaves, peppercorns,
and juniper berries in a saucepan and bring to a boil.
Let cool.
Dress the roast with the mixture and marinate in the refrigerator
overnight, turning periodically.

Remove meat from the marinade, pat dry, and season with salt and
pepper.
Strain marinade and reserve, discarding solids.
Heat oil
over medium heat in a large, heavy pot with a tight-fitting lid.
Brown meat on all sides.
Remove meat from pan and pour out all but
about 2 tablespoons of fat.
Add remaining onions, carrots, celery,
and ginger.
Cook until soft, about 10 minutes.
Add flour and cook
about 4 minutes until it begins to color.

Add reserved marinade, stock, and remaining bay leaf.
Bring to a
simmer and stir to scrape off browned bits from the bottom of the
pan.
Return the roast to the pan, cover, and cook in a 325 degree F
oven until fork-tender, about 2 1/2 hours.

Remove meat from pan when done and keep warm.
Skim the surface
fat and reduce the liquid over high heat to about 3 cups.
Stir in
crushed cookies until sauce thickens.
Remove from heat and stir in
sour cream and currant jam.

Spaetzles

Posted by bettyboop50 May 28, 2001

1 cup all-purpose flour
1/2 teaspoon salt
Dash white pepper
2 eggs lightly beaten
1/4 cup milk
4 quarts chicken broth or water
2 tablespoons butter or margarine
Grated parmesan cheese, optional

In a bowl, combine flour, salt and pepper.
Add eggs and milk;
stir to mix well (batter will be thick).

In a Dutch oven or large kettle, bring chicken broth or water to
a boil.
Drop batter by 1/2 teaspoonfuls into boiling liquid.
Boil
until spaetzle rise to the surface; remove to ice water.
Drain
well.

In a skillet, heat spaetzle in butter until lightly browned.

Serve with schnitzel and gravy or with parmesan cheese.

Vienna Sugar Cookies

1 package active dry yeast
1/2 cup lukewarm water
1 cup butter
2 cups all-purpose flour
1 cup granulated sugar

Dissolve yeast in lukewarm water.
In a large mixing bowl with an
electric mixer, beat butter until creamy.
Gradually add flour,
blending well.
Add yeast mixture; blend well.
Refrigerate dough
until chilled.

Put sugar on a large piece of wax paper.
Pinch off pieces of
chilled dough the size of small walnuts and shape into balls.
Working with one ball of dough at a time, press ball flat into
sugar until dough is thin.
Keep flipping dough over and pressing it
into sugar, until it is the size of a flat doughnut.
Place on
ungreased baking sheets.
Bake in a preheated 375 degree F oven for
10 to 15 minutes, or until very lightly browned.
Transfer to racks
to cool.

Sauerkraut

5 pounds shredded cabbage
2 tablespoons salt
Water

Pack cabbage into a large stone jar, working in salt until
juicy.
Repeat until you have the amount you want.
Add water enough
to bring juice to the top.
Cover with a white cloth and weight it
down with a plate.
Wash the cloth each day and remove any scum.

In three weeks you can cold pack it in jars for 30 minutes.
Leave 1 1/2-inches of space at the top of each jar to allow for
expansion.

Stuffed Sole (Northern Germany)

4 tablespoons butter or margarine
2 tablespoons flour
1 1/2 cups fish or vegetable stock
3 ounces button mushrooms, sliced
6 ounces peeled, cooked shrimp
4 ounces canned, frozen or fresh cooked crabmeat
4 tablespoons heavy cream
2 tablespoons brandy
1 ounce fresh breadcrumbs
Salt
Pepper
6 to 12 sole fillets, depending on size
4 tablespoons melted butter

Preheat oven to 350 degrees F.

Melt 4 tablespoons butter and add flour.
Cook for about 3
minutes over gentle heat or until pale straw colored.
Add stock and
bring to a boil.
add mushrooms and allow to cook until the sauce
thickens.
Add cream and re-boil the sauce.
Remove sauce from the
heat; add brandy, shrimp, crab and breadcrumbs.

Skin sole fillets and spread filling on the side that was
skinned.
Roll up and arrange in a buttered baking dish.
Spoon
melted butter over the top and bake for 20 to 30 minutes, until the
fish is just firm.

Stuffed Tomatoes

4 beefsteak tomatoes
4 ounces German Camembert or Bavarian Brie
2 scallions
4 anchovy fillets
1 tablespoon capers
2 teaspoons caraway seeds
Salt and ground black pepper

Remove stalk from the top of each tomato.
Slice off the bottom
of each tomato.
Remove core from the bottom of each tomato.
Cut a
slice from the rounded end of each tomato and scoop out the pulp
and seeds with a small teaspoon.
Strain out the seeds and use the
pulp and juice for the filling.

Place anchovies in a little milk and let soak for about 5
minutes to remove salt.
Rinse, pat dry and chop.
If the capers are
large, chop them roughly.

Chop scallions finely and mash with the cheese, capers,
anchovies, caraway seeds, salt and pepper.
Add reserved tomato
juice and pulp and mix ingredients together thoroughly.
Spoon the
filling into the tomatoes and place them on serving plates.
Top
with the reserved tomatoes slices and serve chilled.

Swiss Fried Potatoes (Rösti)

4 medium potatoes
1/4 cup butter or margarine
1 small onion, chopped
1/2 cup diced Gruyère or Swiss cheese
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons water

Heat 1 inch salted water to boiling.
Add potatoes.
Heat to
boiling; reduce heat.
Cover and cook until tender, 30 to 35
minutes.
Peel and shred potatoes or cut into 1/4-inch strips.
Heat
butter in skillet until melted.
Add potatoes, onion and cheese.
Sprinkle with salt and pepper.
Cook uncovered over medium heat,
turning frequently, until potatoes start to brown, about 10
minutes, adding 1 to 2 tablespoons butter to prevent sticking if
necessary.

Press potatoes with spatula to form a flat cake; sprinkle with
water.
Cover and cook over low heat, without stirring, until bottom
is golden brown and crusty, about 10 minutes.
Place inverted
platter over skillet; invert potatoes onto platter.

Yields 4 to 6 servings.

Topfenknodel (Cottage Cheese Dumplings —
Austria)

1/4 cup butter (NOT margarine)
2 eggs, separated
1 1/2 cups dry curd cottage cheese
1/2 teaspoon salt
1 cup flour
Melted butter

Melt the 1/4 cup butter and stir into egg yolks until creamy.
Scoop the dry curd cottage cheese into your blender or food
processor and make into a purée.
Blend into egg yolk
mixture with salt.
Beat egg whites until they will hold a peak and
fold gently into the cheese mixture.
Add enough flour to make stiff
batter.
Bring a deep pan of water to a gentle boil and add 1
teaspoon salt.
Drop dumplings into boiling water and cook until
they rise to the surface.
Drain and serve with melted butter.

NOTE: These can also be served with fruit for brunch or
dessert.

Trout in Aspic

6 cups water
Pinch of salt
6 black peppercorns
2 bay leaves
2 parsley stalks
1 small onion, diced
1 cup dry white wine
4 even-size rainbow trout, gutted and well washed
2 egg whites
2 level tablespoons powdered plain gelatine
Lemon slices (for garnish)
Capers (for garnish)
Sprigs of fresh dill (for garnish)

Combine water, vinegar, salt, peppercorns, bay leaves, parsley
stalks, sliced onion and wine in a large kettle.
Bring to a boil
and allow to simmer for about 30 minutes.
Cool slightly and add the
fish.
Cover and bring back to the simmering point.
Allow the fish
to cook gently for 5 minutes.
Cool in the liquid, uncovered, until
lukewarm.

Carefully remove the fish; drain and peel the skin off both
sides while the fish is still slightly warm.
Strain the liquid and
reserve it.
Carefully lift the fillets from both sides of the
trout, taking care not to break them up.
Make sure they are
completely free of skin and bones and place them on individual
plates, or onto one large serving plate that has a slight well in
the center.

Pour reserved fish cooking liquid into a large, deep saucepan
and ad egg whites.
Place the pan over the heat and whisk by hand
using a wire balloon whisk.
Allow the mixture to come to the boil,
whisking constantly.
Egg whites should form a thick frothy crust on
top.
Stop whisking and allow the liquid and egg whites to boil up
the sides of the pan.
Remove from heat and allow to subside.
Repeat
the process twice more and then leave it to settle.

Line a colander with several thicknesses of paper towels or a
clean tea towel.
Place in a bowl and pour the fish cooking liquid
and the egg white into the colander.
Let drain slowly.
Do not allow
the egg white to fall into the clarified liquid.
When all the
liquid has drained through, remove about 1 cup and dissolve the
gelatine in it.
Heat again, very gently if necessary to dissolve
the gelatine thoroughly.
Return the gelatine to the remaining
stock, place the bowl in a bowl of ice water to help thicken the
gelatine.

Decorate the trout and the base of the dish with lemon slices,
capers and fresh dill.
When the aspic has become syrupy and
slightly thickened, spoon carefully over the decoration to set it.
place in the refrigerator until set.

The aspic may be reheated gently by placing the bowl in a pan of
hot water.
Do not stir the aspic too vigorously or bubbles will
form.
Chill again until almost set and cover the trout completely
in a layer of aspic.
Place in the refrigerator until completely set
and serve cold.

Vienna Cheesecake

24 ounces cream cheese, softened
1 cup plus 2 tablespoons granulated sugar
4 eggs
1 tablespoon vanilla extract
1/4 teaspoon salt
1 cup crushed zwieback crumbs
1/4 cup melted butter

Mix softened cream cheese with 1 cup sugar until smooth.
Add
eggs, one at a time, while stirring.
Add vanilla extract and salt.
Mix crumbs, 2 tablespoons sugar and butter.
Pat in bottom of a
9-inch springform pan.
Pour in filling.
Bake at 350 degrees F for
20 minutes.
Cool.
Spread with Pineapple Topping.
Chill.
Remove
outer ring to serve.

Pineapple Topping
1 (9 ounce) can crushed pineapple
1/2 cup granulated sugar
1/2 cup pineapple juice
3 tablespoons cornstarch
1 egg, beaten
1 tablespoon butter

Combine crushed pineapple, sugar, pineapple juice and
cornstarch.
Cook over moderate heat, stirring until thick.
Add egg
and butter.
Cook, stirring, a few more minutes.
Cool.

Viennese Cabbage

2 tablespoons butter or margarine
1 large onion, chopped
1 medium head green cabbage, coarsely shredded
1 cup champagne
1 tablespoon white wine vinegar
1 teaspoon granulated sugar
1/2 teaspoon salt
Dash of pepper
1/4 cup whipping cream

Heat butter in 12-inch skillet until hot.
Cook and stir onion in
butter over medium heat until tender.
Add cabbage; cook and stir
until slightly limp, about 5 minutes.

Stir in remaining ingredients except whipping cream.
Heat to
boiling; reduce heat.
Cover and simmer 5 minutes.

Uncover and cook over medium heat, stirring occasionally, until
cabbage is crisp-tender and liquid is evaporated, about 15
minutes.

Stir in whipping cream.
Sprinkle with caraway seed if
desired.

Yields 8 servings.

Viennese Raspberry Squares

2 egg whites
1/3 cup butter or margarine
1 cup all-purpose flour
1/3 cup granulated sugar
2 egg yolks
1/4 teaspoon cream of tartar
2/3 cup sifted confectioners’ sugar
1 cup finely chopped almonds or walnuts, toasted
1/3 cup red raspberry, peach or apricot preserves

In a medium mixing bowl bring egg whites to room temperature.
Set aside.

For crust, in another medium mixing bowl beat butter or
margarine with an electric mixer on medium to high speed about 30
seconds or until softened.
Add about half the flour, then add the
sugar and egg yolks.
Beat on medium to high speed until thoroughly
combined, scraping sides of bowl occasionally.
Stir in the
remaining flour.
Press crust mixture into an ungreased 9-inch
square baking pan.
Bake at 350 degrees F for 15 minutes.

Meanwhile, thoroughly wash and dry the beaters.
For meringue
topping, add cream of tartar to the egg whites.
Beat on medium
speed until soft peaks form (tips curl).
Gradually add the
confectioners’ sugar, beating until stiff peaks form (tip stands
straight).
Gently fold in the chopped nuts.
Set meringue topping
aside.

Spread preserves over the top of the hot baked crust.
Then
carefully spread meringue topping over the preserves layer.
Bake
about 20 minutes more or until top is golden.
Cool in pan on a wire
rack.
Cut into squares.
Store in refrigerator.

Makes 36.

Weinschaum (“Wine Foam” Pudding)

2 cups Rhine or Mosel wine
1/2 cup water
4 eggs
1/2 cup granulated sugar
Orange zest, crystallized rose
or violet petals (for garnish)

Place wine and water in the top of a double boiler over boiling
water.
Make sure the top of the double boiler does not actually
touch the boiling water.
Add eggs and sugar and beat vigorously
with wire whisk or electric mixer.
When custard thickens, it should
hold a ribbon trail when the whisk or the beaters are lifted.
Spoon
into serving dishes and decorate with strips of orange zest or
crystallized flower petals.

Serve hot or chill thoroughly before serving.

Whoopie Pies (Pennsylvania Dutch)

1 cup vegetable shortening or butter
2 cups granulated sugar
2 large eggs
3 1/2 cups all-purpose flour
1 cup unsweetened cocoa
2 teaspoons salt
2 teaspoons baking soda
1 cup buttermilk or milk soured with 1 tablespoon vinegar
1 cup hot coffee or water

Filling
2 large egg whites
1 tablespoon vanilla extract
1/4 cup milk
2 cups confectioners’ sugar
1/4 cup all-purpose flour
1 cup vegetable shortening (white)
1/4 pound butter

Cream shortening and sugar together in a large mixing bowl.
Beat
in the eggs, one at a time.
In another bowl, sift the flour with
the cocoa, salt, and baking soda.
Gradually add this to the creamed
mixture alternating with the buttermilk.
Mix in the hot coffee or
water.
Drop the batter in teaspoonsful onto greased cookie sheets,
spacing them about 3 inches apart.
Bake in a preheated 375 degrees
F oven for 8 minutes.
Remove to wax paper until all the cookies
have been baked.

For the filling, beat the egg whites until fluffy.
Gradually
beat in the vanilla, milk, sugar, and flour.
Add the shortening and
butter and beat until very fluffy.
Take one cookie and place a
generous tablespoon of filling on the flat side.
Top with another
cookie; they should look like yo-yos.
These freeze well if wrapped
individually.

Makes about 48 to 60 Whoopie Pies.