German

Viennese Pork Schnitzel

March 20, 2017

This is the food that I grew up on! Tender, juicy pork gets breaded for the perfect crispy meal.

Homemade Krautsalat

October 21, 2015

Krautsalat is another one of my childhood favorites. It’s easy to make and sure to please any cabbage and bacon lover!

Pickled Red Cabbage

October 20, 2015

Occasionally I have a deep need to eat the foods that I grew up on. Growing up in Lincoln, Nebraska there were basically three ethnicities, German, Czech, and Russian. I grew up in the Czech community, but to be honest German, Czech, and Russian food is pretty much the same. My mother made this Pickled Red Cabbage recipe. I loved it as a child and I still love it today.

Apple Strudel

November 7, 2014

This dessert takes its name from the flaky pastry used to wrap around the filling like a Strudel, the old German word for “whirlpool,” or “vortex.” In Germany, it was a traditional harvest-time dessert. The thin pastry itself originated with the Turks. Strudel is best served the same day it is baked, and warming it for ten minutes in a 350 degree oven enhances it, especially if you serve it with a scoop of vanilla ice cream.

Classic Wiener Schnitzel

November 6, 2014

I grew up in a Czech community in Lincoln, Nebraska. While Wiener Schnitzel is a German dish my mother made this dish quite often. Chilling the breaded cutlets before frying is the secret to their perfectly crisp exterior and tender juicy interior. The best way to eat this dish is to squeeze lemon over all, then accompany every bite of cutlet with a thin slice of pickle. 

Sauerbraten

October 21, 2014

Sauerbraten is an excellent Oktoberfest dish that can be made throughout the fall and winter. Oktoberfest is the world’s largest celebration. Every year, six million people head to Munich to partake in the 16 day carousal. If you’re not heading to Germany, celebrate at home with a Bavarian beer and soul-satisfying Sauerbraten. Traditionally, sauerbraten is served with dumplings, boiled potatoes, spaetzle, or red cabbage. This classic, but easy recipe requires advance planning, but is has a flavor and aroma that is incredible. Set it up on a Sunday and serve it on a cool autumn night for dinner. 

Oktoberfest Roasted Brats With Apples & Butternut Squash

October 16, 2014

Celebrate Oktoberfest with this bratwurst dish or just make this dish for busy weeknights. I love this all-in-one dish that’s family friendly and serves a crowd. The apples and butternut squash in this recipe are great with bratwursts, but any mild sausage will work deliciously.  

Traditional Potato Latkes

December 7, 2012

Traditional Potato Latkes

I used to eat these as a kid and oh how I loved them! Fried Potato Pancakes, called Latkes in Yiddish and Levivot in Hebrew, are the most popular Hanukkah food. Fried food is traditionally eaten on Hanukkah in commemoration of the oil that miraculously burned for eight days when the Maccabees purified and rededicated the holy Temple of Jerusalem. Latkes are a holiday favorite and today one can find many creative twists to the traditional latkes recipe. They include cauliflower, sweet potato, broccoli, guacamole, cheese and even tuna latkes.

INGREDIENTS

5 Potatoes

2 Onions

3 Eggs

1 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

1/2 Cup Unbleached Flour

Canola Oil For Frying

Fill a large bowl with cold water so the potatoes won’t turn brown in color. Peel the potatoes and place in the cold water. When you are ready to make the latkas drain the potatoes. Place the potatoes and onions in a food processor fitted with the knife blade and pulse until smooth. Drain the mixture well. Pour the potato mixture into a large bowl. Add the beaten eggs, salt, pepper and enough flour so that the mixture holds together. Pour 1 inch of the oil into a large, deep frying pan. Heat the oil over a medium high heat. Carefully drop 1/4 cup of the potato mixture into the hot oil and flatten the pancake slightly so the center will cook. Fry for 4 minutes on each side until golden brown and cooked through. Drain on paper towels. Serve with applesauce. Makes 20 pancakes.

Good Friday Spätzle

April 6, 2012

Good Friday Spätzle

In the Eastern Church this day is known as Great or Holy Friday. The Western title is supposed to be a corruption of the phrase “God’s Friday,” the day on which Christ died. On this day the bells are silenced and in some places this day is observed by so strict a fast that it is often called the Black Fast because many do not eat at all until sundown. In many parts of Germany it is customary to eat only Spätzle for the evening meal on Good Friday.

INGREDIENTS

1 ½ Cups Flour

½ Teaspoon Salt

2 Eggs

½ Cup Milk

½ Cup Water

3 Tablespoons Bread Crumbs

¼ Pound Butter

Sift the flour with the salt in a medium size bowl. Add the eggs, milk and water. Stir until smooth. Then with a fork dipped in boiling water cut the dough in small pieces into the boiling water. Boil for a few minutes until they rise to the top. Remove from the water and transfer to a serving dish. Cover with the bread crumbs that have been fried in the butter. Serve hot. Serves 4

Traditional Potato Latkes

December 20, 2011

Traditional Potato Latkes

I used to eat these as a kid and oh how I loved them! Fried Potato Pancakes, called Latkes in Yiddish and Levivot in Hebrew, are the most popular Hanukkah food. Fried food is traditionally eaten on Hanukkah in commemoration of the oil that miraculously burned for eight days when the Maccabees purified and rededicated the holy Temple of Jerusalem. Latkes are a holiday favorite and today one can find many creative twists to the traditional latkes recipe. They include cauliflower, sweet potato, broccoli, guacamole, cheese and even tuna latkes.

INGREDIENTS

5 Potatoes

2 Onions

3 Eggs

1 Teaspoon Salt

½ Teaspoon Freshly Ground Pepper

½ Cup Unbleached Flour

Canola Oil For Frying

Fill a large bowl with cold water so the potatoes won’t turn brown in color. Peel the potatoes and place in the cold water. When you are ready to make the latkas drain the potatoes. Place the potatoes and onions in a food processor fitted with the knife blade and pulse until smooth. Drain the mixture well. Pour the potato mixture into a large bowl. Add the beaten eggs, salt, pepper and enough flour so that the mixture holds together. Pour 1 inch of the oil into a large, deep frying pan. Heat the oil over a medium high heat. Carefully drop ¼ cup of the potato mixture into the hot oil and flatten the pancake slightly so the center will cook. Fry for 4 minutes on each side until golden brown and cooked through. Drain on paper towels. Serve with applesauce. Makes 20 pancakes.

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