ZWETSCHGENKNOEODEL (Plum Dumplings)
- 3 medium potatoes, boiled and cooled
- 12 small blue plums, pitted
- 1/3 cup flour
- 12 small cubes sugar
- ½ cup potato flour
- ¼ pound butter, melted
- ½ tsp. salt
- 3 tbsp, bread crumbs
- 1 egg, beaten
Peel potatoes and put through ricer or sieve, or mash them until very
smooth. Add the flour, salt and egg, and potato flour. Mix to make
dough. Place on a lightly floured board and shape the dough into a long
roll, about the shape of a rolling pin. Cut into 12 pieces, as evenly as
Place a cube of sugar in the center of each plum. Press each plum into a
piece of dough, making sure the plum is completely covered.
Cook in rapidly boiling salted water for 10 minutes. Drain well. Pour
melted butter over the dumplings and sprinkle with bread crumbs which
browned slightly in some butter.
This recipe provides for 12 dumplings, or 2 per person.
Sauerbraten (German Beef Pot Roast)
Serves 4 to 6
Sauerbraten is a German beef roast that is marinated for several days in
a typical sweet and sour mixture, thus the name, which means "sour roast".
The roast is browned and slowly simmered in the marinade until very tender.
Gingersnap cookie crumbs are added to the cooking liquids at the end,
which thickens the sauce while adding a unique flavor. Traditionally,
sauerbraten is accompanied by braised red cabbage and spaetzle, both of which are in
the similar and related recipes links. However, dumplings, boiled potatoes
or simple buttered noodles are often served. Plan ahead, because the meat must
marinate for two or three days.
* 1 beef chuck, round or rump roast, about 2-1/4 pounds
* 2 large onions, sliced
* 1/2 cup coarsely chopped celery leaves
* 1-3/4 cups dry red wine
* 1 cup red wine vinegar
* 1 tablespoon coarse salt
* 1/4 teaspoon freshly ground pepper
* 1-1/2 tablespoons granulated sugar
* 1/2 tablespoon mustard seeds
* 1/8 teaspoon freshly ground nutmeg
* 6 cloves
* 1 teaspoon black peppercorns
* 2 sprigs fresh parsley or 1 tablespoon dried
* 2 bay leaves
* 1 tablespoon bacon grease or cooking oil
* 1/4 cup ground gingersnap cookie crumbs
Place the roast in a large sealable plastic bag. Add the onions and
celery leaves, being certain to get some on both sides of the meat. In a medium
bowl, mix together the wine, vinegar, salt, pepper, sugar, mustard seeds,
nutmeg,cloves, peppercorns, parsley and bay leaves. Pour into the bag and seal
Place the bag in a baking dish and refrigerate for 2 or 3 days, turning
the bag over every 12 hours to marinate both sides.
Remove the meat from the marinade, reserving the marinade. Pat the meat
with a paper towel to remove excess moisture. Season with salt and pepper. Heat
a Dutch oven over medium-high heat. Add the bacon grease and heat. Add the meat
and brown on all sides. Add the reserved marinade and bring to a boil.
Cover, reduce heat to medium-low and simmer until the meat is very tender, about 2-1/2
to 3 hours. Remove the meat from the pot and keep warm. Skim any excess fat
from the broth and strain. Whisk in the gingersnap crumbs. Bring to a boil and
cook, stirring, until desired thickness. Taste for seasoning. Serve the sauce
over the sliced meat and spaetzle or other side dish.
1 bag tart baking apples, sliced and peeled
1/4 cup granulated sugar
1 teaspoon cinnamon
1/4 cup butter
1 cup granulated sugar
1 teaspoon baking powder
1 cup flour
1/2 teaspoon salt
1/2 teaspoon vanilla extract
Preheat oven to 350 degrees F. Butter a 9 x 13-inch baking dish.
Place apples in bottom of baking dish.
Mix 1/4 cup sugar and 1 teaspoon cinnamon; sprinkle on top of
Dot the top of all this with pieces of butter. Set aside.
In mixing bowl, sift together sugar, baking powder, flour and salt.
Make a well in center of this mixture until it is all crumbly; then
pour this mixture over apples. Bake until crust is brown, about 50
Serve warm with ice cream, if desired