German REcipes
German Potato and Beer Soup
- 4 cups chicken stock
- 3 large russet potatoes, peeled and cut into 1/2-inch cubes (about 4 cups)
- 1 tablespoon Dijon mustard
- 8 ounces sliced smoked bacon
- 2 carrots, 1/2-inch dice (about 1 cup)
- Kosher salt and freshly ground pepper
- 3 stalks celery, 1/2-inch dice (about 1 cup)
- 2 bay leaves
- 1 small bundle fresh thyme, tied together with kitchen twine
- 1 leek, green top trimmed, 1/2-inch dice (about 1 cup)
- 1 cup light German beer, such as Pilsner
- 1/4 cup sliced fresh chives
DIRECTIONS
Combine 2 cups of the chicken stock and one-third of the potatoes in a small saucepan. Bring to a boil, and then reduce to a simmer until fork-tender, 15 to 18 minutes. Stir in the mustard to combine, and then blend to a smooth puree using an immersion or regular blender.
Meanwhile, cook the bacon in a large Dutch oven or stock pot over medium heat until crispy and most of the fat has been rendered, 12 to 15 minutes, and then transfer to a paper-towel-lined plate todrain. Pour out the bacon fat, reserving 3 tablespoons in the pot.
Turn the heat up to medium-high and add the carrots. Sprinkle with salt and pepper and cook for 3 minutes, and then add the remaining potatoes, celery, bay leaves, leeks and thyme and season with salt and pepper. Cook until the leeks are soft, 4 minutes, and then pour in the beer and bring to a boil until the beer has cooked down to about 2 tablespoons, 2 to 4 minutes. Pour in the remaining chicken stock and the reserved potato puree. Stir to combine and bring the mixture to a boil. Reduce to a simmer and cook uncovered until the vegetables are just tender, 6 to 8 minutes. Season with salt and pepper.
To serve, ladle the soup into bowls. Crumble the reserved bacon on top and garnish with the chives.
TOTAL TIME:55 min
Prep:15 min
Cook:40 min
YIELD:4 to 6 servings
Fried Potatoes with Poached Eggs
Ingredients
Directions
Fill a large saucepan with cold water, add the potatoes and bring to a boil over medium-high heat. Lower to a simmer and cook until a fork pierces through the potatoes with a bit of resistance, about 20 minutes. The potatoes should only be par-boiled at this point. Drain, transfer to a small baking sheet, and freeze for 1 hour.
Meanwhile, make the vinaigrette for the potatoes. Cook the bacon in a large cast-iron skillet until crispy and most of the fat has been rendered, 10 to 12 minutes. Transfer to a paper-towel-lined plate and crumble. Pour the bacon fat from the pan into a heatproof bowl and set aside.
Whisk together 3 tablespoons of the vinegar and the mustard in a small bowl. Slowly stream in 1/4 cup of the hot bacon fat, whisking until emulsified. Season with salt and pepper.
Remove the potatoes from the freezer and cut into 1/2-inch cubes.
Preheat the oven to 400 degrees F. Pour about 1 1/2 inches of water and the remaining white distilled vinegar into a large straight-sided skillet and bring to a slow simmer.
Meanwhile, heat 3 tablespoons of the reserved bacon fat and the canola oil in the same skillet used for the bacon over medium heat. Add the red onions and cook until softened, 4 to 6 minutes, and then add the potatoes. Season liberally with salt and black pepper and saute until the potatoes are just cooked through, stirring frequently, 4 to 6 minutes. Turn the heat to medium high and continue cooking until the potatoes are browned and crispy, stirring frequently, 6 to 8 minutes longer. Transfer the potatoes into the oven while you poach the eggs.
Crack the eggs one at a time into a cup, and then carefully slide each into the simmering water. Cook until firm, turning occasionally with a slotted spoon, 3 to 5 minutes, and then transfer to a kitchen towel-lined plate with the slotted spoon. Sprinkle with salt and pepper.
Toss the potatoes with the mustard-bacon vinaigrette and serve topped with the poached eggs and garnished with the reserved bacon and chives.
- 2 pounds russet potatoes (3 to 4 potatoes)
- 8 ounces sliced smoked bacon
- 1/4 cup plus 3 tablespoons white distilled vinegar
- 2 tablespoons German mustard
- Kosher salt and freshly ground black pepper
- 3 tablespoons canola oil
- 1 large red onion, 1/2-inch dice (about 1 cup)
- 6 eggs, at room temperature
- 1/4 cup sliced fresh chives
Directions
Fill a large saucepan with cold water, add the potatoes and bring to a boil over medium-high heat. Lower to a simmer and cook until a fork pierces through the potatoes with a bit of resistance, about 20 minutes. The potatoes should only be par-boiled at this point. Drain, transfer to a small baking sheet, and freeze for 1 hour.
Meanwhile, make the vinaigrette for the potatoes. Cook the bacon in a large cast-iron skillet until crispy and most of the fat has been rendered, 10 to 12 minutes. Transfer to a paper-towel-lined plate and crumble. Pour the bacon fat from the pan into a heatproof bowl and set aside.
Whisk together 3 tablespoons of the vinegar and the mustard in a small bowl. Slowly stream in 1/4 cup of the hot bacon fat, whisking until emulsified. Season with salt and pepper.
Remove the potatoes from the freezer and cut into 1/2-inch cubes.
Preheat the oven to 400 degrees F. Pour about 1 1/2 inches of water and the remaining white distilled vinegar into a large straight-sided skillet and bring to a slow simmer.
Meanwhile, heat 3 tablespoons of the reserved bacon fat and the canola oil in the same skillet used for the bacon over medium heat. Add the red onions and cook until softened, 4 to 6 minutes, and then add the potatoes. Season liberally with salt and black pepper and saute until the potatoes are just cooked through, stirring frequently, 4 to 6 minutes. Turn the heat to medium high and continue cooking until the potatoes are browned and crispy, stirring frequently, 6 to 8 minutes longer. Transfer the potatoes into the oven while you poach the eggs.
Crack the eggs one at a time into a cup, and then carefully slide each into the simmering water. Cook until firm, turning occasionally with a slotted spoon, 3 to 5 minutes, and then transfer to a kitchen towel-lined plate with the slotted spoon. Sprinkle with salt and pepper.
Toss the potatoes with the mustard-bacon vinaigrette and serve topped with the poached eggs and garnished with the reserved bacon and chives.
Jaeger Schnitzel
GRAVY:
- 8 ounces sliced bacon, cut into 1/4-inch pieces
- 1 yellow onion, chopped into 1/4-inch pieces
- 8 ounces cremini mushrooms, sliced 1/4-inch thick
- 1 teaspoon fresh thyme, chopped
- 2 cups beef stock
- 1 tablespoon plus 1 teaspoon all-purpose flour
- Four 5-ounce veal cutlets, pounded 1/8_inch thick (about 11 inches long and 3 inches wide)
- Kosher salt and freshly ground pepper
- 1 cup all-purpose flour
- 2 tablespoons German hot mustard
- 3 eggs
- 2 cups plain dried breadcrumbs
- 1/2 cup canola oil
- 1/2 cup unsalted butter
- 1/4 cup fresh flat-leaf parsley, roughly chopped, for garnish
DIRECTIONS
For the gravy: Cook the bacon in a large skillet over medium heat until crispy and most of the fat has been rendered, 10 to 12 minutes. Transfer to a paper-towel-lined plate to absorb any excess fat and set aside.
Add the onions to the pan and cook until softened, 4 to 6 minutes, and then stir in the mushrooms and thyme and cook until the mushrooms are just cooked through, 4 to 6 minutes longer. Stir in 1/4 cup of the beef stock to combine, and then stir in the flour to combine and cook for 2 to 3 minutes. Add the remaining stock and bring to a boil over medium-high heat, and then reduce to a simmerand cook, stirring frequently, until the sauce is thickened to the consistency of gravy, 6 to 8 minutes. Cover and set aside.
For the wiener schnitzel: Place each veal cutlet in between two pieces of plastic wrap. Pound each one using the spiky side of a meat mallet to tenderize it. Lightly season with salt and pepper.
Set up the breading station. Whisk together the flour, 1/4 teaspoon salt and 1/4 teaspoon pepper in a shallow baking dish, and whisk together the mustard and eggs in another shallow baking dish. Combine the breadcrumbs with 1/4 teaspoon salt and 1/4 teaspoon pepper in a third baking dish.
Dredge each veal cutlet first in the flour, then through the egg mixture, and lastly through the breadcrumbs. Transfer onto a baking sheet lined with a cooling rack and refrigerate for 15 minutes.
Preheat the oven to 300 degrees F. Heat 2 tablespoons of the oil over medium-high heat in a large cast-iron skillet. Melt 2 tablespoons of the butter into the oil until it starts to bubble, and then add 1 of the breaded veal cutlets and cook until golden brown on both sides and cooked through, flipping once and moving the pan constantly, 3 to 4 minutes total. Transfer to a baking sheet lined with a cooling rack, season with salt and pepper and keep warm in the oven. Cook the remaining cutlets, making sure to wipe out the pan and use new oil and butter each time. Keep adding the finished veal cutlets to the baking sheet in the oven as you cook them.
To serve, top the wiener schnitzel with gravy and parsley.
TOTAL TIME:1 hr 30 min
Prep:20 min
Inactive Prep:15 min
Cook:55 min
YIELD:4 servings
Fried Semolina Dumplings with Apricots and Apricot Preserves
INGREDIENTS
DIRECTIONS
- 1 1/2 tablespoons margarine, plus more for greasing
- 1 quart soy milk
- 1/2 cup granulated sugar, plus more for sprinkling
- 1 plump vanilla bean, split and seeds scraped
- Pinch of salt
- 4 ounces dried apricots, finely chopped
- 1 cup fine semolina
- 2 large egg whites
- Confectioners’ sugar, for dusting
- Warmed apricot preserves and fresh raspberries and blackberries, for serving
DIRECTIONS
- Grease a 9-by-13-inch baking dish with margarine. In a large saucepan, combine the soy milk with the 1/2 cup of granulated sugar, the vanilla bean and seeds and salt and bring to a simmer. Stir in the dried apricots. Whisking constantly, add the semolina and whisk over moderate heat until thick, about 2 minutes. Let the semolina stand until slightly cooled, about 10 minutes. Discard the vanilla bean.
- In a medium bowl, using a handheld electric mixer, beat the egg whites just until foamy. While beating the semolina mixture at medium speed, add the egg whites in a steady stream until thoroughly incorporated. Scrape the semolina batter into the prepared baking dish and place a sheet of margarine-greased wax paper on top, pressing to even the surface. Refrigerate the semolina batter until it is set, at least 2 hours or overnight.
- Turn the semolina out onto a work surface and cut into 24 rectangles (you can also cut them into other shapes, like squares or circles). Melt 1/2 tablespoon of the margarine in a large nonstick skillet. Add 8 of the semolina rectangles and sprinkle them with granulated sugar. Cook over moderate heat until golden on the bottom, about 2 minutes. Carefully flip the semolina rectangles and cook until the sugar is melted and golden brown, about 2 minutes longer. Transfer the semolina rectangles to a platter and keep warm. Wipe out the skillet. Repeat in 2 more batches with the remaining margarine, semolina and sugar, wiping out the skillet between batches.
- Dust the fried semolina with confectioners’ sugar and serve with warmed apricot preserves and berries.
Cider-Braised Red Cabbage
Ingredients
1⁄2 cup plus 2 Tbsp. lard, duck fat, or olive oil, or more as needed
1 yellow onion, coarsely chopped (1 cup)
1 tsp. caraway seeds
1⁄2 tsp. kosher salt
1⁄2 tsp. freshly ground black pepper
5 garlic cloves, smashed
1 bay leaf
1 head red cabbage, cored and thinly sliced
1 1⁄2 cups red wine
1 cup apple cider
1 cup fresh or frozen and defrosted cranberries
1 tbsp. red wine vinegar
4 cloves
1 cinnamon stick
Instructions
In a large pot over medium-high heat, heat the lard until melted. Add the onion and cook, stirring occasionally, until softened, 3 minutes. Add the caraway seeds, salt, pepper, garlic, and bay leaf, and cook, stirring constantly, for 1 minute. Increase the heat to high. Add a third of the cabbage and cook, stirring occasionally, until browned in places, 5 minutes. Transfer to a bowl using tongs and repeat with the remaining cabbage, adding it to the pot in two more batches. (Add more cooking fat between batches if necessary.) Return all of the cabbage to the pot and cook over high heat for 5 more minutes. Add the red wine, cider, cranberries, vinegar, cloves, and cinnamon stick. Reduce heat to low and cover the pot; cook until tender, tossing the cabbage occasionally with tongs, about 45 minutes. Taste and adjust the seasoning as needed.
1⁄2 cup plus 2 Tbsp. lard, duck fat, or olive oil, or more as needed
1 yellow onion, coarsely chopped (1 cup)
1 tsp. caraway seeds
1⁄2 tsp. kosher salt
1⁄2 tsp. freshly ground black pepper
5 garlic cloves, smashed
1 bay leaf
1 head red cabbage, cored and thinly sliced
1 1⁄2 cups red wine
1 cup apple cider
1 cup fresh or frozen and defrosted cranberries
1 tbsp. red wine vinegar
4 cloves
1 cinnamon stick
Instructions
In a large pot over medium-high heat, heat the lard until melted. Add the onion and cook, stirring occasionally, until softened, 3 minutes. Add the caraway seeds, salt, pepper, garlic, and bay leaf, and cook, stirring constantly, for 1 minute. Increase the heat to high. Add a third of the cabbage and cook, stirring occasionally, until browned in places, 5 minutes. Transfer to a bowl using tongs and repeat with the remaining cabbage, adding it to the pot in two more batches. (Add more cooking fat between batches if necessary.) Return all of the cabbage to the pot and cook over high heat for 5 more minutes. Add the red wine, cider, cranberries, vinegar, cloves, and cinnamon stick. Reduce heat to low and cover the pot; cook until tender, tossing the cabbage occasionally with tongs, about 45 minutes. Taste and adjust the seasoning as needed.
German Spice Cookies (PFEFFERNÜSSE)
Ingredients
1⁄2 cup honey
1⁄3 cup unsulfured molasses
2 tbsp. butter
2 eggs, at room temperature
2 cups whole wheat pastry flour
1⁄2 cup candied lemon peel, finely chopped
1⁄3 cup almonds, finely ground
3⁄4 tsp. freshly ground cinnamon
3⁄4 tsp. freshly ground black pepper
3⁄4 tsp. freshly ground cloves
3⁄4 tsp. freshly ground cardamom
1⁄2 tsp. baking powder
2 tbsp. vegetable oil
1 cup confectioners' sugar, sifted
1-2 tbsp. light rum
Instructions
Put honey, molasses, and butter into a small pot and cook over medium-low heat, stirring constantly, until hot, 2–3 minutes. Remove from heat and let cool. Add eggs and whisk to combine. Put flour, half the lemon peel, almonds, cinnamon, pepper, cloves, cardamom, and baking powder into a large bowl and stir to combine. Add honey mixture and beat with a wooden spoon until well combined, to form a dough. Cover surface of dough with plastic wrap and refrigerate for 8 hours or overnight.
Preheat oven to 350°. Line 2 baking sheets with parchment paper and set aside. Lightly oil your palms with some of the oil. Form dough into 36 balls, each about 1" wide (the dough will be very sticky, so keep your hands lightly oiled while working). Divide dough balls between baking sheets, keeping them spaced 1" apart. Bake until slightly cracked on top and just firm to the touch, about 15 minutes. Transfer cookies to a wire rack and let cool slightly.
Meanwhile, whisk together confectioners' sugar, rum, and 5 tsp. hot water to make a smooth glaze. While cookies are still warm, use a pastry brush to coat each one with a layer of glaze. While the surfaces of the cookies are still moist with glaze, garnish each top with pieces of the remaining lemon peel. Set cookies aside to let cool completely. Eat right away or store in an airtight container, layered between sheets of waxed paper, for up to one week.
1⁄2 cup honey
1⁄3 cup unsulfured molasses
2 tbsp. butter
2 eggs, at room temperature
2 cups whole wheat pastry flour
1⁄2 cup candied lemon peel, finely chopped
1⁄3 cup almonds, finely ground
3⁄4 tsp. freshly ground cinnamon
3⁄4 tsp. freshly ground black pepper
3⁄4 tsp. freshly ground cloves
3⁄4 tsp. freshly ground cardamom
1⁄2 tsp. baking powder
2 tbsp. vegetable oil
1 cup confectioners' sugar, sifted
1-2 tbsp. light rum
Instructions
Put honey, molasses, and butter into a small pot and cook over medium-low heat, stirring constantly, until hot, 2–3 minutes. Remove from heat and let cool. Add eggs and whisk to combine. Put flour, half the lemon peel, almonds, cinnamon, pepper, cloves, cardamom, and baking powder into a large bowl and stir to combine. Add honey mixture and beat with a wooden spoon until well combined, to form a dough. Cover surface of dough with plastic wrap and refrigerate for 8 hours or overnight.
Preheat oven to 350°. Line 2 baking sheets with parchment paper and set aside. Lightly oil your palms with some of the oil. Form dough into 36 balls, each about 1" wide (the dough will be very sticky, so keep your hands lightly oiled while working). Divide dough balls between baking sheets, keeping them spaced 1" apart. Bake until slightly cracked on top and just firm to the touch, about 15 minutes. Transfer cookies to a wire rack and let cool slightly.
Meanwhile, whisk together confectioners' sugar, rum, and 5 tsp. hot water to make a smooth glaze. While cookies are still warm, use a pastry brush to coat each one with a layer of glaze. While the surfaces of the cookies are still moist with glaze, garnish each top with pieces of the remaining lemon peel. Set cookies aside to let cool completely. Eat right away or store in an airtight container, layered between sheets of waxed paper, for up to one week.