Hungarian Cheese Spread. By George I think I've got it!

Dawn, thanks! but...

I have since adopted a new recipe that I love even more. It's called Glühwein Rotkohl. It is divine.

An on an aside, have to re-login every time I post. Just an FYI that I hope can help with the reconfiguration. smileys/smile.gif

 
No, sorry, there's nothing for you posting that, just the Rotkohl without the

Glühwein. I'm assuming that it's red cabbage with some kind of wine? I saw recipes out there for it, but not your post.

Now I want some red wine.

 
Thank you everyone. My trial run went really well. The Sauerbraten was delicious. I wouldn't change

a thing except to maybe chill the meat before slicing. I used a chuck roast and it shredded like machaca. Any other ideas on getting neat cross-grain slices?

Richard, you better believe we fried those potato pancakes in duck fat! They were delicious. My friend showed me how her German in-laws made them. She used the smallest holes of the grater which really made a delicate texture. I also used duck fat to brown the roast and to saute the onions for the red cabbage.

The Sacher Torte that Steve posted was lovely except for the chocolate glaze (sugar syrup and unsweetened chocolate boiled to the thread stage). My thermometer may be off but it came out brittle and a little burnt tasting. I will replace it with ganache for the event.

By the time of catering the party next weekend I may be in the red with all the trials but it's fun to learn new recipes!

 
yes, chill the roast and it will slice nicely. I just did that with an italian beef roast for

sandwiches. it shredded when hot, but sliced beautifully the next day.

 
My in-laws make this for all of their special celebrations. I think it like the cucumber salad,

everyone has their own "twist" I do not recall feta in my in-laws. The secret is a good quality paprika.

edited to say that they serve this with Hungarian sausage; If you would like me to send you some from a hungarian butcher I would be happy to. Let me know.

Looking forward to hearing your final decisions on the menu for the dinner party!

 
Thanks Barb, I think the correct cheese would be Liptauer. One of the recipes suggested either

cream cheese or feta so I used both.

I would love the Hungarian sausage but my clients have asked me to "lighten up" when it comes to the hors d'oeuvres since the main menu will have both sauerbraten and sausages. This was really nice in Endive spears--not very authentic but as I told Richard on the phone, we Californians can't help it when it comes to fancy vegetables.

 
But at the end of your post you said you purchased one. I didn't realized you had made it

I quote: "I just bought one of these. A little beyond my skill set and WAY too much work even for an 80 year-old mother's birthday"

Did you make it for someone else but not your mother?!

Anyway, it was a delicious cake--very light and moist with the rum syrup and jam. Nothing like the dry commercialized one I tasted in Vienna.

http://eat.at/swap/forum1/173338_Recipes__Mushroom_Strudel_&_Sacher_Torte

 
Richard, I humbly request permission to reduce the vinegar and increase the wine,

say two cups each instead of 3:1. My guests loved it, and my friend who lived in Germany said I nailed it, but I'm just not used to the sourness. Having leftovers today for lunch I found myself overindulging in extra potato cakes to counter the tart gravy.

(I know I'm used to French sauces, and I can picture the French including a tablespoon or two of vinegar and then titling the stew a la vinagre as a warning the way they call anything with a dash of mustard in it a la diable, lol.)

I said I wouldn't change it, but now I'm getting cold feet

 
Tried it for a dinner party years before ... which is how I knew it was beyond my skill set. The

untenable chocolate glaze combined with my inability to create level layers and an end product that looked like Mount Gibraltar ... well, I did a MUCH better job purchasing the sucker for the Mama.

 
Ah, that explains it. We wouldn't want your mother eating an untenable cake

I think the glaze recipe is off, not your skill set.

As for level layers, cut a vertical notch in the side of the cake before splitting it horizontally. When you re-form the cake line up the notch to put the layers back the way they were cut. Your cake will be back in its original form even if you didn't cut the layers evenly.

 
followup

ditto on cooking the roast and chilling to get slices. Then reheat the slices in the gravy.

You can do the equal parts of wine and vinegar, no problem, it will just be milder. There is a Bavarian dish called Böfflamott that is nearly identical to Sauerbraten except it uses all wine instead of vinegar. So slide up and down the ratio at will.

Did you look at the Alice B. Toklas Sachertorte? It's the best one I've ever had. A truly wonderful recipe from her Austrian cook.

 
Thank you Richard! I have a double batch of marinade brewing and I only adjusted it by 1 cup

so it's like 2-1/2 to 1-1/2. I didn't want to mess with it too much because my friends who know better thought it was fine.

I did look at the Alice B. Toklas recipe but I had already baked the cake for Steve's, and it came out great except for the glaze. I will try hers sometime but for security's sake I'll stick with my beginners' luck. (I'm still gonna try her Austrian chef's hazelnut tart sometime too)

As I mentioned on the phone, my garden is planning an Oktoberfest event and all of these ideas are so helpful.

Thanks again! You are such a wealth of information

 
you know, we Germans love anything pickled---asparagus,beans,mixed veggies. nice to include for

starters

 
Don't thank me thank Julia. I slapped my forehead and said "duh" the first time I saw it too.

 
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