You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
hey richard. would you please post your recipe for sauerbraten?
- Thread starter rvb
- Start date
cynupstateny
Well-known member
And the sides you serve with it, please!
richard-in-cincy
Well-known member
Rec: Sauerbraten
3 cups water
3 cups vinegar (apple cider)
1 cup dry red wine
1/4 cup sugar
1 medium onion, chopped
1 parsnip, chopped
1/2 parsley root, chopped
4 cloves garlic, minced
1 large carrot, chopped
1 tablespoon salt
Spices: These days I just toss a half cup or so (depending on size of roast) of Penzey's pickling spice into my marinade. But if you don't have that on hand:
1 tlbs black peppercorns
4 bay leaves
8 whole cloves
12 juniper berries
1 tsp mustard seeds
1 tsp coriander seeds
4 allspice berries
1 star anise
1 tsp. dill seed
1/4 tsp. each of ground cinnamon and cardamom
couple slices of fresh ginger
1 4-6 lb. roast beef or venison
1/4 cup lard (or bacon drippings)
Optional ingredients:
1-2 large Elisen Lebkuchen (or sub. graham crackers or gingersnaps, not the same, but hey), finely crumbled or browned flour
1/4 cup each of raisins and almonds (slivers or ground if using gingernsnaps)
1/3 cup sour cream
Combine marinade ingredients (everything up to the roast) simmer for 10 minutes. Cool. Pour over meat in a large crock or put it all in a large sealable plastic bag. If the meat is not covered by the marinade, add equal parts vinegar and water until it is covered.
Put it in the fridge and leave for 3-4 days. If the meat is covered with marinade, there is no need to rotate, but you can if you want to to redistribute the marinade flavors.
Remove meat, dry with paper towels (I then put it in the fridge on a rack for a couple hours to completely dry it.)
325F. oven.
Melt the lard in a large heavy casserole or dutchoven that will hold the roast and cooking liquid so that a lid will fit tightly. Brown the roast all over. Pour the marinade over the roast, cover, and put in the oven. Bake for 3-4 hours, depending on size, until tender.
Remove meat to platter, cover with foil, big lid, or something to keep warm Strain the cooking liquid and place in saucepan and return to a simmer. Whisk in the Lebkucken crumbs until the sauce is thickened. If using the browned flour, make a paste and gradually add liquid to pouring consistency, then add to the broth while whisking (stick blender!). Amounts depend on how much liquid you have and how thick you want the gravy.
Optional stir-ins when the sauce is done: raisins, almonds, and/or sour cream.
Slice meat, arrange on platter, pour a swath of gravy down the center. Pass the rest.
Serve with a potato (dumplings, riced, boiled, pancaked, etc), and Braised Red Cabbage. For big festive dinners, add a seasonal green vegetable and/or mushroom dish. Place a bowl of applesauce on the table to pass with the gravy, and garnish the platter with spiced pear halves (poached in water, honey, bay leaves, & black peppercorns syrup) filled with a cranberry sauce of your choice or red current jelly.
Adding all of the above would create a dinner suitable for a large feast day such as Christmas.
Note: if you're using gingersnaps instead of Lebkuchen and would like to have a more authentic taste, grind the almonds, then add to the gravy with a couple spoonfuls of honey, a tbls of finely minced candied citrus peel (grind it with the almonds), and 1/4--1/2 tsp of Lebkuchen spice (cinnamon, cardamom, coriander, cloves, allspice, mace, nutmeg, black pepper, ginger, and star anise). I've done this in a pinch and it comes fairly close, seriously use the stick blender on it though.
Enjoy!
3 cups water
3 cups vinegar (apple cider)
1 cup dry red wine
1/4 cup sugar
1 medium onion, chopped
1 parsnip, chopped
1/2 parsley root, chopped
4 cloves garlic, minced
1 large carrot, chopped
1 tablespoon salt
Spices: These days I just toss a half cup or so (depending on size of roast) of Penzey's pickling spice into my marinade. But if you don't have that on hand:
1 tlbs black peppercorns
4 bay leaves
8 whole cloves
12 juniper berries
1 tsp mustard seeds
1 tsp coriander seeds
4 allspice berries
1 star anise
1 tsp. dill seed
1/4 tsp. each of ground cinnamon and cardamom
couple slices of fresh ginger
1 4-6 lb. roast beef or venison
1/4 cup lard (or bacon drippings)
Optional ingredients:
1-2 large Elisen Lebkuchen (or sub. graham crackers or gingersnaps, not the same, but hey), finely crumbled or browned flour
1/4 cup each of raisins and almonds (slivers or ground if using gingernsnaps)
1/3 cup sour cream
Combine marinade ingredients (everything up to the roast) simmer for 10 minutes. Cool. Pour over meat in a large crock or put it all in a large sealable plastic bag. If the meat is not covered by the marinade, add equal parts vinegar and water until it is covered.
Put it in the fridge and leave for 3-4 days. If the meat is covered with marinade, there is no need to rotate, but you can if you want to to redistribute the marinade flavors.
Remove meat, dry with paper towels (I then put it in the fridge on a rack for a couple hours to completely dry it.)
325F. oven.
Melt the lard in a large heavy casserole or dutchoven that will hold the roast and cooking liquid so that a lid will fit tightly. Brown the roast all over. Pour the marinade over the roast, cover, and put in the oven. Bake for 3-4 hours, depending on size, until tender.
Remove meat to platter, cover with foil, big lid, or something to keep warm Strain the cooking liquid and place in saucepan and return to a simmer. Whisk in the Lebkucken crumbs until the sauce is thickened. If using the browned flour, make a paste and gradually add liquid to pouring consistency, then add to the broth while whisking (stick blender!). Amounts depend on how much liquid you have and how thick you want the gravy.
Optional stir-ins when the sauce is done: raisins, almonds, and/or sour cream.
Slice meat, arrange on platter, pour a swath of gravy down the center. Pass the rest.
Serve with a potato (dumplings, riced, boiled, pancaked, etc), and Braised Red Cabbage. For big festive dinners, add a seasonal green vegetable and/or mushroom dish. Place a bowl of applesauce on the table to pass with the gravy, and garnish the platter with spiced pear halves (poached in water, honey, bay leaves, & black peppercorns syrup) filled with a cranberry sauce of your choice or red current jelly.
Adding all of the above would create a dinner suitable for a large feast day such as Christmas.
Note: if you're using gingersnaps instead of Lebkuchen and would like to have a more authentic taste, grind the almonds, then add to the gravy with a couple spoonfuls of honey, a tbls of finely minced candied citrus peel (grind it with the almonds), and 1/4--1/2 tsp of Lebkuchen spice (cinnamon, cardamom, coriander, cloves, allspice, mace, nutmeg, black pepper, ginger, and star anise). I've done this in a pinch and it comes fairly close, seriously use the stick blender on it though.
Enjoy!
richard-in-cincy
Well-known member
Rec: Rotkrautgedünst (Braised Red Cabbage)
1 head of red cabbage, sliced into shreds
3 tablespoons schmalz or goosefat
1/2 cup dry red wine
1/4 tsp. ground cloves
1/4 cup red current jelly
4 tbls. apple cider vinegar
6 strips bacon, diced
1 large onion, diced
1 large tart apple
1 bay leaf
3 minced cloves of garlic
salt and pepper to taste
Fry the bacon in a heavy pot to render the fat. Add the schmalz and saute the onions until translucent. Add the cabbage and the remaining ingredients, cover tightly and simmer over very low heat for 1 hour.
1 head of red cabbage, sliced into shreds
3 tablespoons schmalz or goosefat
1/2 cup dry red wine
1/4 tsp. ground cloves
1/4 cup red current jelly
4 tbls. apple cider vinegar
6 strips bacon, diced
1 large onion, diced
1 large tart apple
1 bay leaf
3 minced cloves of garlic
salt and pepper to taste
Fry the bacon in a heavy pot to render the fat. Add the schmalz and saute the onions until translucent. Add the cabbage and the remaining ingredients, cover tightly and simmer over very low heat for 1 hour.
richard-in-cincy
Well-known member
Rec: Kartoffelknödel (Potato Dumplings)
1 3/4 pound potatoes
1/2 cup potato water
1 egg
1 3/4 cups cornstarch
1-2 small dry rolls, cubed and fried in butter to make croutons
salt to taste
Boil the potatoes with their skin on until done, peel, and put the potatoes through a ricer. Beat the egg and stir into the riced potatoes with salt to taste. Mix in the warm water, then knead in the cornstarch. Form into round dumplings about the size of a tennis ball, press a crouton into the center and seal the hole to close it. Cook in simmering salted water for 20 minutes, or until done (floating on the surface).
1 3/4 pound potatoes
1/2 cup potato water
1 egg
1 3/4 cups cornstarch
1-2 small dry rolls, cubed and fried in butter to make croutons
salt to taste
Boil the potatoes with their skin on until done, peel, and put the potatoes through a ricer. Beat the egg and stir into the riced potatoes with salt to taste. Mix in the warm water, then knead in the cornstarch. Form into round dumplings about the size of a tennis ball, press a crouton into the center and seal the hole to close it. Cook in simmering salted water for 20 minutes, or until done (floating on the surface).
richard-in-cincy
Well-known member
Rec: Mozarttorte
Ending with a flourish:
150 g flour
40 g Sugar
2 packs vanilla sugar
100 g soft Butter
4 eggs
2 Tbl. Hot water
100 g sugar
1 pack vanilla sugar
75 g flour
30 g cornstarch
10 g cocoa
2 tsp baking powder
50 g dried cherries
3 tbls rum
1 pack powered gelatine
3 tbl. Cold water
¾ liter whipping cream
75 g Nut-nougat or fine-quality bittersweet chocolate
20 g sifted powdered sugar
20 g sifted powered sugar
½ cup tart cherry jam
Fine chocolate shavings
Short crust layer (bottom):
Sift first three ingredients into the mixing bowl
Add the butter to the mixing bowl and use dough hooks to knead into a short dough. Knead on a board into a smooth dough. If it should stick, put it in the fridge for a while.
Roll out the dough on the bottom of a 28 cm springform pan. Stick the dough with a fork in various places, place the sides of the springform pan on the bottom. Bake at 200-22- C for 15 minutes.
Loosen the baked tort bottom from the springform pan bottom immediately. Place the tort bottom on the tort platter before it gets cold.
Genoise cake layers:
Beat eggs and hot water with a mixer 1 minute until foamy.
Sprinkle sugar and vanilla sugar over the eggs and continue beating another 2 minutes.
Mix together flour, cornstarch, cocoa, and baking powder. Sift half of the dry mixture on the egg cream and fold in. Then sift the remainder and lightly fold in as well. Spread the batter in a 28 cm Springform pan with buttered bottom covered with parchment paper (explicitly states bottom, does not mention sides-this is probably so that it will cling to the sides and raise higher). Bake in 180-200C oven for 30-25 minutes.
Immediately loosen the tort bottom from the form and place on a cake rack, peel off the parchment paper carefully. Slice the cool layer evenly into two halves.
Fillings:
Marinate cherries and rum several hours to soften.
Stir together gelatine and cold water in small pan. Let absorb for 10 minutes. Heat the reconstituted gelatin until it is dissolved.
Beat cream until almost stiff. Stir some of the cream into the dissolved gelatin. Stir the gelatin into the remaining whipped cream. Beat to stiff peeks.
Divide the whipped cream into 3 parts.
Melt nougat or chocolate shavings in a double boiler until smooth. Allow to cool. Fold into 1 part of the cream.
Strain the cherries. Combine the liquid with 20 g powdered sugar. Fold into the second part of cream.
Fold the next 20 g sugar into the third part of cream along with the cherries.
Assembling the Mozarttorte:
Spread cherry jam on the short-crust tort bottom sitting on the tort platter.
Cover with the bottom of the cake layer. Press lightly to adhere.
Spread the nougat cream over the cake layer.
Place the top cake layer on the nougat cream.
Spread the cherry cream over the top cake layer.
Reserve 3-4 tablespoons rum cream in a pastry bag fitted with a star tip. Spread the remaining rum cream evenly on the sides and top of the assembled tort.
Press chocolate shavings into the sides of the tort.
Score the top into servings (12). Decorate the top of the tort with the rum cream in the pastry bag by decoratively outlining and decorating the scores. Pipe rosettes around the top edge to hold garnish.
Place one of the following lightly into each rosette: candied or well drained maraschino cherries, candied violets, unwrapped chocolate covered cherry, or liqueur-filled chocolate, small chocolate cups filled with Kirsch or cherry liqueur, etc.
Ending with a flourish:
150 g flour
40 g Sugar
2 packs vanilla sugar
100 g soft Butter
4 eggs
2 Tbl. Hot water
100 g sugar
1 pack vanilla sugar
75 g flour
30 g cornstarch
10 g cocoa
2 tsp baking powder
50 g dried cherries
3 tbls rum
1 pack powered gelatine
3 tbl. Cold water
¾ liter whipping cream
75 g Nut-nougat or fine-quality bittersweet chocolate
20 g sifted powdered sugar
20 g sifted powered sugar
½ cup tart cherry jam
Fine chocolate shavings
Short crust layer (bottom):
Sift first three ingredients into the mixing bowl
Add the butter to the mixing bowl and use dough hooks to knead into a short dough. Knead on a board into a smooth dough. If it should stick, put it in the fridge for a while.
Roll out the dough on the bottom of a 28 cm springform pan. Stick the dough with a fork in various places, place the sides of the springform pan on the bottom. Bake at 200-22- C for 15 minutes.
Loosen the baked tort bottom from the springform pan bottom immediately. Place the tort bottom on the tort platter before it gets cold.
Genoise cake layers:
Beat eggs and hot water with a mixer 1 minute until foamy.
Sprinkle sugar and vanilla sugar over the eggs and continue beating another 2 minutes.
Mix together flour, cornstarch, cocoa, and baking powder. Sift half of the dry mixture on the egg cream and fold in. Then sift the remainder and lightly fold in as well. Spread the batter in a 28 cm Springform pan with buttered bottom covered with parchment paper (explicitly states bottom, does not mention sides-this is probably so that it will cling to the sides and raise higher). Bake in 180-200C oven for 30-25 minutes.
Immediately loosen the tort bottom from the form and place on a cake rack, peel off the parchment paper carefully. Slice the cool layer evenly into two halves.
Fillings:
Marinate cherries and rum several hours to soften.
Stir together gelatine and cold water in small pan. Let absorb for 10 minutes. Heat the reconstituted gelatin until it is dissolved.
Beat cream until almost stiff. Stir some of the cream into the dissolved gelatin. Stir the gelatin into the remaining whipped cream. Beat to stiff peeks.
Divide the whipped cream into 3 parts.
Melt nougat or chocolate shavings in a double boiler until smooth. Allow to cool. Fold into 1 part of the cream.
Strain the cherries. Combine the liquid with 20 g powdered sugar. Fold into the second part of cream.
Fold the next 20 g sugar into the third part of cream along with the cherries.
Assembling the Mozarttorte:
Spread cherry jam on the short-crust tort bottom sitting on the tort platter.
Cover with the bottom of the cake layer. Press lightly to adhere.
Spread the nougat cream over the cake layer.
Place the top cake layer on the nougat cream.
Spread the cherry cream over the top cake layer.
Reserve 3-4 tablespoons rum cream in a pastry bag fitted with a star tip. Spread the remaining rum cream evenly on the sides and top of the assembled tort.
Press chocolate shavings into the sides of the tort.
Score the top into servings (12). Decorate the top of the tort with the rum cream in the pastry bag by decoratively outlining and decorating the scores. Pipe rosettes around the top edge to hold garnish.
Place one of the following lightly into each rosette: candied or well drained maraschino cherries, candied violets, unwrapped chocolate covered cherry, or liqueur-filled chocolate, small chocolate cups filled with Kirsch or cherry liqueur, etc.
richard-in-cincy
Well-known member
I have many variations...
(Munich Style, Cincinnati Style, North German Style, etc.) posted at the old Gail's. I tried to go over there to see if I could retrieve them, but I can't even get the site to load. If anyone knows the magic word to get in, maybe you could find them and post them over here? Thanks.
(Munich Style, Cincinnati Style, North German Style, etc.) posted at the old Gail's. I tried to go over there to see if I could retrieve them, but I can't even get the site to load. If anyone knows the magic word to get in, maybe you could find them and post them over here? Thanks.
Perhaps someone has them in their files? I tried on the advanced search. I wonder if the kitchen
seek is gone for good. Surely that wasn't necessary. Other sites change and don't remove the old searches. Sunset Magazine is an example. It works up to the date they did the change, just as the kitchen seek did.
seek is gone for good. Surely that wasn't necessary. Other sites change and don't remove the old searches. Sunset Magazine is an example. It works up to the date they did the change, just as the kitchen seek did.
richard-in-cincy
Well-known member
Picture of these dishes plated:
http://groups.msn.com/APlaceattheTable/richardincincysalbum.msnw?action=ShowPhoto&PhotoID=12
http://groups.msn.com/APlaceattheTable/richardincincysalbum.msnw?action=ShowPhoto&PhotoID=12
richard-in-cincy
Well-known member
Completed Mozarttorte on the buffet:
http://groups.msn.com/APlaceattheTable/richardincincysalbum.msnw?action=ShowPhoto&PhotoID=13
http://groups.msn.com/APlaceattheTable/richardincincysalbum.msnw?action=ShowPhoto&PhotoID=13
luisa_calif
Well-known member
Thanks, I was hoping for a picture! How long did it take yout (Tim?) to make this?
richard-in-cincy
Well-known member
Figure on a good 4-5 hours from start to finish.
But it's easy to do in stages over a day or two. Bake the shortbread and the genoise layers one day. Finish the next, etc.
This is truly showstopper of a dessert. Reactions are just what you're looking for after going to all the trouble. And did I mention it is absolutely indescribably delicious? It is.
But it's easy to do in stages over a day or two. Bake the shortbread and the genoise layers one day. Finish the next, etc.
This is truly showstopper of a dessert. Reactions are just what you're looking for after going to all the trouble. And did I mention it is absolutely indescribably delicious? It is.