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German Dishes For Christmas???
Tue Nov 16, 2010 6:12 pmForum Host
Are you making anything "German" for Christmas?? Please share your recipes, or if you have misplaced one maybe some of us can help.
I always have to make:
Potato Dumplings or PotatoPancakes
Sauerkraut and Red Cabbage and Brusselsprouts with brown butter and bread crumbs.
Sellerie Salad, (but it is hard to find nice Celriac here in the deep south.)
I remember, that when I grew up in Berlin we never had meat on Christmas eve.All the dishes were fish. Smoked, baked, pickled, etc. Christmas day was of course the traditional Goose.
Thu Nov 18, 2010 4:00 pmFood.com Groupie
Mmm you've got my mouth watering, Koechin Chef!! Would you be so kind as to post the links to those wonderful sounding recipes, as I would love to take a peek (and others would too I am sure)!!
I would love to hear what others are making/ planning this Christmas Holiday Season! Bring it on!!!
For Christmas Eve, we like to keep it simple. We go to a candlelight church service and afterwards a simple meal. I like to serve various wursts and sausages including Bratwurst and Weisswurst, pickled herring or "rollmops", my homemade potato salad, Brotchen rolls, Berlin style rye bread, some deli cheeses (favs are port de salut and Tilsiter), a good liverwurst, black forest ham, Lowensempf mustard, and Christmas cookies, cheesecake, apple strudel, and Dresden Stollen for dessert.
For Christmas Day, I will make either sauerbraten or rouladen, or maybe a turkey or ham (we don't care for goose as it is mainly dark meat--we prefer white meat-altho my mother loved goose and I made it for her), my red cabbage or country green beans, a Christmas Punch and various sweets.
Dean and Deluca's Authentic Bavarian Sauerbraten Pot Roast
Konigsberger Klopse (German Meatballs in Creamy Caper Sauce)
Mom's Traditional German Beef Rouladen
Grandma's Old-Fashioned Country Green Beans With Bacon and Onion
German Rotkohl - Spiced Red Cabbage With Apples and Wine
Family Favorite Potato Salad! (German Kartoffelsalat)
Hot Mulled Cider - German Gl�hmost
Weihnachtspunsch - Traditional German Christmas Punch
Candied Sugared Almonds (German Gebrannte Mandeln)
Traditional Pepparkakor (Swedish Spice Cookies)
Elly in Canada
Tue Dec 21, 2010 4:52 pmFood.com Groupie
I have been invited to a Christmas dinner and will be taking some sweets and I would like to make a dessert you would have at a German Christmas dinner.. I have some spice/ginger cookies made, will make some 'Angel Eyes' as they were called in German, a thimble cookie with raspberry jam centers..
Perhaps a cheesecake with a special topping,,,???
Main idea is that it is 'German' style... I need help please!!!!
Tue Dec 21, 2010 5:10 pmFood.com Groupie
Hi Elly, my first thought was a black forest cake or apple strudel...or Christstollen
Fri Jan 07, 2011 1:38 pmForum Host
My recipes for the German Dishes are not on this site. I had so much trouble posting them, that I gave up!
Here it is:
ROULADEN! FRROM INGRID’S KITCHEN!
THERE ARE SEVERAL RECIPES FOR THIS DISH, BUT THIS IS MY MOTHERS RECIPE!
3 LBS. TOP ROUND STEAK, ¼ INCHES THICK AND PIECES ABOUT
4-5 INCHES WIDE AND 8 INCHES LONG. (I GIVE THE BUTCHER THOSE INSTRUCTIONS AND HOW MANY I NEED.)This should give you 8 rouladen.
½ LB. GOOD SMOKED BACON. CUT INTO THIN STRIPS ,THE LONG WAY. (You will need about 2-3 strips per piece of meat.)
1 ONION, CHOPPED
2TBS. TOMATO PASTE
1 ENVELOPE “DEMI GLACE MIX” add the required amount of liquid called for and have it ready to add as part of the liquid.
½ A “GERMAN PICKLE” THE “GUNDELSHEIM” BARREL PICKLES ARE AVAILABLE IN MANY GROCERY STORES. IN A PINCH YOU CAN COMBINE SOME SWEET AND SOME DILL PICKLE RELISH.
OIL NEEDED FOR BROWNING.
2 C BEEF BROTH (YOU WILL NEED ENOUGH LIQUID TO COVER THE ROULADEN.) TOGETHER WITH THE DEMI GLACE YOU WILL HAVE 3 CUPS! (I HAD 10 ROULADEN AND DOUBLED.2 DEMI GLACE AND 4 C BEEF BROTH)
FLOUR: YOU WILL NEED 1/2 TBS. FOR EACH CUP OF LIQUID)
TO PREPARE: LAY YOUR MEAT OUT FLAT AND SPREAD THINLY WITH MUSTARD. SPRINKLE WITH SALT AND PEPPER.
LAY THE COOKED BACON OVER THE SURFACE.. LAY THE PICKLE AT THE BOTTOM, OR IF USING RELISH SPREAD SOME ALL OVER. NOW ROLL THE THING UP AND SECURE WITH TOOTHPICKS.!(I USED WOODEN SCEWERS, BROKEN IN HALF, since toothpicks are just not any good anymore) BROWN THEM WELL ON ALL SIDES. IN VEGETABLE OIL.
REMOVE THE ROLLS. ADD THE ONIONS AND LET THEM GET SOFT. STIR IN THE TOMATO PASTE. COOK STIRRING FOR A LITTLE BIT. STIR IN THE FLOUR. ADD ALL YOUR LIQUID SLOWLY WHILE WHISKING. BRING TO A BOIL AND RETURN YOUR MEAT TO THE PAN.. YOU CAN PLACE THEM INTO A 325F OVEN FOR 1-1/2-2 HOURS. OR DO THEM ON TOP AT LOW HEAT. COVERED. JUST BEFORE SERVING ADD 1/4-1/2 C HALF&HALF OR CRÈME FRAICHE. TASTE FOR SALT AND PEPPER. CAN PREPARE AHEAD AND REHEAT.
My Potato Pancake recipe was posted.I is listed Potato Pancakes/ Latkes a La Cohen!
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