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

Preparation Instructions

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 smooth 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 possible. 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 were 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.

Ingredients

* 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 tightly. 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.