From the Hearth

Traditional German Dishes

As a young girl, kaylee had a chance to live overseas and sample German cuisine. Since she's moved back to the States, finding those dishes has often been difficult- and the American imitations often proved disappointing. A generous Mistress from Germany contacted kaylee recently, and prompted a renewed interest in German cooking. A girl's sincere 'thank you' goes to Mistress Wolfsfire for providing many of these recipes.

German Cuisine

Kartoffelsalat (Warm Potato Salad)

3 pounds small red potatoes- keep skin on
10 slices bacon, cut crosswise into 1/4-inch strips
1 large onion, chopped
1/2 teaspoon sugar
3 tablespoons cider vinegar
3/4 cup beef broth
2 tablespoons chopped fresh parsley leaves

1. Wash potatoes well. In a large saucepan, cover whole potatoes with salted water (add enough so it has an inch or so on top of the potatoes). Simmer about 20 minutes, and start preparing the rest in the meantime. When potatoes are done, drain and let cool slightly.

2. In a large skillet, cook bacon pieces until crisp. Let pieces drain on paper towel.

3. Leave only a couple of tablespoons of bacon drippings in the skillet. Turn heat to medium high, and add chopped onion. Sauté and stir often until tender-translucent.

4. Cut potatoes into cubes, place in bowl. Add bacon pieces on top, toss gently. Cover and keep warm.

5. To skillet containing bacon drippings and onion, add sugar, two tablespoons vinegar, and broth. Simmer 2 minutes. Add this mixture to warm potatoes.

6. Top with parsley and remaining vinegar and gently combine. Season to taste with salt and pepper.

7. Optional: sprinkle on a small amount of celery seed. Serve warm or at room temperature.

German Stuffed Pork Chops

Pork chops
1 can of sliced mushrooms
slices of cooked ham (one per pork chop)
slices of cheddar cheese (one per pork chop)
toothpicks
4 egg yolks, beaten
plateful of flour
plateful of bread crumbs (or cornmeal)

1. Slice the pork chop down the middle to the bone if the butcher has not done it for you.

2. In the center of the chop, fill it with a few mushrooms, one slice of ham and a slice of cheese. Make sure that none of the ham or cheeses shows outside the pork chop. Secure the edges of the pork chop closed with the toothpick. Salt and pepper to taste.

3. Prepare one plate of flour, a bowl of beaten egg yolks and a plate of bread crumbs and place them in a line. Coat the pork chop with flour, then dip it in the beaten yolks, then place it in the bread crumbs. Make sure all the pork chop is covered.

4. You either can deep fry it or fry it in a pan, but be sure to stay with it. It's fried over medium heat so bread crumbs wont burn before the meat is done.

5. Serve with mashed potatoes and vegetables, or with french fries and salad. You can also serve with fresh lemon wedges as a garnish, so people can squeeze the juice over the pork chop.

Braised Cabbage

1 tablespoon whole caraway seeds
2 teaspoons dry red wine
1 sweet yellow onion, thinly sliced
1/4 teaspoon salt
1 red cabbage; thinly sliced
1/2 cup raisins or currants
2 tablespoons cider vinegar
2/3 cup apple juice

1. Toast the caraway seeds in a dry skillet for a minute. Remove from heat.

2. In a large pot, heat the wine over medium heat. Add the onion and salt, and cook, stirring, until the onion becomes tender (about 4-5 minutes).

3. Add red cabbage to wine/onion mixture, stirring often over medium-low heat until it wilts a little (about 5 minutes). If the vegetables stick, add a small amount of water.

4. Add the caraway seeds and raisins (or currants) to the mixture. Combine the cider vinegar and apple juice, and pour the liquid over the cabbage. Mix well.

Preheat the oven to 375 degrees F. Spray a 2 quart baking dish with non-stick cooking spray. Fold the cabbage and liquid into the dish. Cover and bake for 45 to 60 minutes. Serve warm or at room temperature.

Baked Spinach with Cheese

1 lb fresh spinach, washed thoroughly and chopped
1/4 lb butter
1 onion, diced
2 garlic cloves, minced
1/2 teaspoon salt
1/2 lb Emmenthaler cheese, grated
1 teaspoon paprika
1/8 teaspoon nutmeg
1/4 teaspoon pepper

Gulasch Hungarian Style

1/2 tablespoon oil
1/4 pound bacon, cubed
2 pounds half and half of pork and beef, cubed
2 large onions, diced
2 -3 large bell pepper of different color, chopped
2 large garlic cloves, chopped
2 green onions, sliced
1 large can of stewed tomato
1/4 cup chives, chopped
1/4 cup parsley, chopped
2 cubes beef boullion
1/2 teaspoon red hot pepper ground
salt and pepper to taste

1. Heat oil in a stockpot, add bacon and fry until its golden brown. Add meat, then the chopped onions, bellpepper, garlic and green onions and cook until meat is brown.

2. Add can of stewed tomatoes, add enough water till meat is covered. Add chives, parsley mixture, beef boullion cubes, and red ground pepper. Add salt and pepper to taste.

3. Bring all to boil then let simmer till meat is done. If the sauce needs to be thickened, a small amount of cornstarch can be added before serving.

Birne Helene

canned pears, drained. (one pear half per dessert)
vanilla ice cream (three balls per dessert)
brandy or birnenschnapps (pear liqueur)
heatable chocolate fudge
optional: whipped cream

1. Place 3 balls of vanilla ice cream in a shallow dessert bowl, then place the pear over it. Pour about two tablespoons brandy or pear liqueur over pear and ice cream. If you are not ready to serve, store in fridge.

2. Heat hot fudge chocolate just prior to serving, drizzle it over pear and ice cream. Add whipped cream if desired.

If anyone would care to submit one of their favorite recipes, this one can be reached at kaylee{G}