The Rural Voice, 2004-10, Page 38Rural Living
German dishes for Oktoberfest
Selected by Bonnie Gropp
It's the month of Oktoberfest. A
search on the internet turned up a
website that offers some delicious,
authentic German fare from hearty
dishes to get your day started to
delicious Black Forest Cake. Check
out recipesbycindy.homestead.com
for more.
KARTOFFELPUFFER
(POTATO PANCAKES)
2 lbs potatoes, peeled and
quartered
1 Targe onion, quartered
1/2 cup milk
1/2 cup -1 cup flour (use 1/2 cup
with drier potatoes; up to 1 cup
with more watery potatoes)
2 tsp salt
2 eggs
vegetable oil
Grate potatoes and onion into a
bowl. Add milk, then stir in flour, salt
and eggs. Mix well.
In a large, heavy skillet heat
1/2 inch frying oil until hot.
Drop potato batter 1/4 cup per
pancake) into skillet and fry until
golden brown and crisp on both
sides.
Drain on a paper towel.
WEINKRAUT
(BAKED SAUERKRAUT
WITH APPLES)
1 qt sauerkraut
1/4 cup sliced onion
2 tbsp butter or bacon drippings
2 or 3 medium-sized apples
1 1/2 cup white wine
1/2 cup beef stock or bouillon
1 tsp brown sugar
1 tsp celery seed
Drain kraut slight. Cook onion in
butter or drippings until transparent.
Add sauerkraut and stir; cook slowly.
Wash, peel and core apples; dice fruit
and add to sauerkraut. Add wine and
enough stock or bouillon to cover.
Cook slowly, uncovered for 30
minutes.
Add sugar and celery seed; cover
and finish cooking in moderate
(325°F) oven 30 minutes longer.
34 THE RURAL VOICE
KARTOFFELSALAT
WARM GERMAN POTATO
SALAD
10 medium potatoes (about 3 lbs)
1 can (14 1/2 oz) beef broth
1/4 cup all-purpose flour
3 tbsp sugar
1/2 tsp celery seed
1/2 tsp salt
1/8 tsp pepper
1/4 cup cider vinegar
1 medium onion, chopped (about
1/2 cup)
3 tbsp chopped fresh parsley
In Dutch oven place potatoes.
Cover with water. Over high heat.
heat to a boil. Cook 20 minutes or
until tender. Drain. Cut into cubes.
In medium saucepan gradually mix
broth into flour, sugar. celery seed,
salt and pepper until smooth. Add
vinegar and onion. Over medium
heat, cook until mixture boils and
thickens, stirring constantly. Reduce
heat to low. Cook 5 minutes or until
onion is tender.
In large bowl, toss potatoes, parsley
and broth mixture until evenly
coated.
SAUERBRATEN
4 Ib beef rump or sirloin tip
1 1/2 cup vinegar
1 cup dry red wine
3/4 cup water
3 medium onions, sliced
2 stalks celery, sliced
2 carrots, sliced
10 whole peppercorns
10 whole cloves
3 bay leaves
2 tbsp sugar
1 1/2 tsp salt
flour
3 tbsp oil
Place meat in a large
plastic bag. In a large
bowl, thoroughly
combine vinegar, wine,
water, onions, celery,
carrots, pepper, cloves,
bay leaves, sugar and
salt; pour over meat.
Fasten bag tightly and
lay flat in a 9x13 -inch
pan. Refrigerate 2-3
days, turning bag each day. (If you
like sour sauerbraten, let marinate for
4 days.)
When ready to cook, remove meat
(saving marinade) and dry well. Rub
the surface lightly with flour. In a
Dutch oven, heat oil and slowly
brown the meat well on all sides. Add
1 cup of the marinade liquid, plus
some of the vegetables and bay
leaves. Cover tightly and simmer on
surface heat or in a preheated 350°F
oven for 3 to 4 hours until the meat is
fork tender. If needed, add more
marinade during the cooking time to
keep at least 1/2 inch liquid in the
Dutch oven. Remove the meat and
keep warm until ready to slice.
Into a large measuring cup, strain
the drippings. Add several ice cubes
and let stand for a few minutes until
the fat separates out. Remove the fat,
then make gravy.
Gravy:
3 cups drippings plus strained
marinade
5 tbsp flour
5 tbsp gingersnap crumbs
In the Dutch oven, combine
the gravy ingredients, stir and cook
for about 5 minutes over medium
heat until gravy has thickened. Taste
for seasonings and adjust if
necessary. This makes about 3 cups
of gravy.
WIENERSCHNITZEL/
SCHWEINESCHNITZEL
4 thin boneless pork or veal chops
1/2 cup oil
3/4 cup fine bread crumbs