Kathryn and her friend Terry Young prepare some German-style recipes getting ready for fall.

German Cheese Spread

Ingredients

  • 1 pound sharp cheddar cheese cut into 1/2-inch cubes
  • 1 tablespoon Worcestershire sauce
  • 1-1/2 teaspoons prepared mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2/3 cup German beer or nonalcoholic beer
  • Assorted crackers or vegetables

Instructions

  • Place cheese in a food processor; pulse until finely chopped, about 1 minute. Add Worcestershire sauce, mustard, salt and pepper. Gradually add beer while continuing to process until mixture is smooth and spreadable, about 1-1/2 minutes.
  • Transfer to a serving bowl. Refrigerate, covered, up to 1 week. Serve with crackers or vegetables.

Notes

2 tablespoons: 95 calories, 8g fat (5g saturated fat), 24mg cholesterol, 187mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 6g protein.

Kathryn’s German Jägerschnitzel

Ingredients

  • 1 cup Panko crumbs
  • 1 Tbsp flour
  • Salt & Pepper to taste
  • 2 Tbsp Vegetable oil or Virgin Olive oil
  • 4 Pork Cutlet Steaks pounded thin
  • 1 to 2 eggs beaten
  • 1 medium onion diced
  • 1 cup fresh mushroom sliced
  • 2 cups water
  • 1 cube beef bouillon
  • 1 Tbsp cornstarch
  • ½ cup sour cream or yogurt

Instructions

  • In a shallow dish, mix together the Panko crumbs and flour. Season with salt and pepper. Place the eggs in a separate dish. Heat oil in a large skillet over medium-high heat. Dip pork steaks in eggs, then coat with the Panko Crumb mixture. Fry in the hot oil until browned on both sides and cooked through, about 5 minutes per side.
  • Remove the pork to a platter and keep warm. Add onion and mushrooms to the skillet and cook until lightly browned. Pour in water and dissolve the bouillon cube. Simmer for about 20 minutes. Stir together the cornstarch and sour cream; stir into the skillet. Cook over low heat until thickened but do not boil. Spoon over the pork cutlets and serve immediately.

German Potato and Beer Soup

Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Author: Susan Vu

Ingredients

  • 4 cups chicken stock
  • 3 large russet potatoes peeled and cut into 1/2-inch cubes (about 4 cups)
  • 1 tablespoon Dijon mustard
  • 2 bay leaves
  • 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)
  • 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
  • 1/4 cup sliced fresh chives

Instructions

  • 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 to drain. 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.

German Apple Cake

Ingredients

  • 4 small apples
  • 1/2 cup unsalted butter room temperature
  • 1/2 cup granulated sugar
  • 2 tsp vanilla sugar or vanilla extract
  • 2 tsp fresh lemon juice
  • 3 large eggs
  • 1 1/2 cups flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 2 tbsp milk
  • Powdered sugar

Instructions

  • Preheat oven to 350°F (175°C) and grease the bottom of a 9- or 10-inch springform or use parchment paper.
  • Peel, quarter, and core the apples. Thinly slice each quarter lengthwise for thin slices
  • In the bowl of a stand mixer fitted with the paddle attachment, beat butter until creamy, about 1 minute. Add sugar and mix until light and fluffy, about 2 minutes.
  • Add eggs one at a time and beat for 30 seconds on high speed after each addition.
  • Add vanilla sugar (or extract), salt, and lemon juice. Beat until combined.
  • Combine flour, baking powder, and salt. With the mixer running on low speed add half of the flour, then 1 tbsp milk, followed by the remaining flour, and then the remaining milk. Beat until just combined. Don't overmix!
  • Transfer batter into prepared pan and smooth the top with a spatula. Distribute the apples all around the cake and then put next apples into inner circle on top of the batter in a circular pattern until all the slices are gone. Bake in the lower third of the oven for 45 minutes, until lightly browned and a skewer comes out clean.
  • Transfer to a cooling rack and remove the springform ring. Let cake cool on the bottom of the springform pan to room temperature.
  • Sprinkle powdered sugar over the cooled cake and serve with sweetened whipped cream.

Notes

Calories: 208kcal | Carbohydrates: 29g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 61mg | Sodium: 67mg | Potassium: 183mg | Fiber: 1g | Sugar: 15g | Vitamin A: 330IU | Vitamin C: 3.1mg | Calcium: 53mg | Iron: 0.5mg

Kathryn and Father Umber enjoy cooking recipes for Oktoberfest. Today they are preparing Sauerbraten with noodles, red cabbage, and Brussel sprouts. Enjoy!

Father Andrew’s Red Cabbage

Course: Side Dish
Cuisine: German Foods

Ingredients

  • 1/4 cup olive oil
  • 1 Tbsp Butter
  • 1 small onion chopped
  • 1/4 tsp Salt
  • 1/4 tsp Ground Black Pepper
  • 1 medium head Red Cabbage Slice cabbage 2-inch strips and 1/4-inch width
  • 1 medium apple peeled and chopped
  • 1/3 cup Dark Malt Vinegar
  • 1/2 cup water
  • 7 cloves
  • 1/3 cup Blackberry Jelly, Jam, or Preserves

Instructions

  • Sauté chopped onions in Butter and olive oil.
  • Then add shredded cabbage stir with the sauté onions. Add vinegar, water, salt, pepper, and cloves. Mix in chopped apples. Cover and Simmer half an hour. After simmering whisk in jelly/preserves. Finally, Put in Serving Dish serve with Sauerbraten over noodles.

Father Andrew’s Sauerbraten

Course: Main Dish
Cuisine: German Foods

Ingredients

Marinade

  • 3 lbs Beef Rump Roast
  • 1 Large red onion chopped
  • 1 ½ cup water
  • 1 cup red wine (we used Cabernet)
  • 1 1/4 cup White Vinegar
  • 1 Tbsp sugar
  • 1/4 tsp Salt
  • 10- 15 peppercorns or more to taste
  • 8-12 whole cloves or more to taste
  • 1/4 cup Pickling Spice in a tea diffuser or tied into cheesecloth
  • 1 Lemon optional (Slice lemons if you desire more sour)

Roasting Beef

  • 2 Tbsp vegetable oil
  • 2 Tbsp All Purpose Flour
  • 1 Tbsp Ground Black Pepper
  • Salt and Black pepper to taste
  • 10-12 Gingersnap cookies crumbled

Noodles

  • 1 Package Noodles, Spaetzle, or Pasta

Instructions

Sauerbraten

  • Add vinegar, wine, water, cloves, onions, and salt into a saucepan. Bring to a boil then simmer for 10 min. Add pickling spice and simmer another 10 min. Cool to room temperature.
  • Place beef rump roast in a large pot. Cover with brine and refrigerate for 2 to 3 days. Important to turn meat daily.
  • When you are ready to roast the meat, preheat the oven to 360-375 degrees. Remove meat from brine and pat dry with paper towels, reserving the brining liquid.
  • Roast the beef until tender, about 50 to 60 min. Remove beef to a platter and slice.
  • While the meat is roasting, boil water for noodles and cook according to package directions. (If using pasta, cook beyond al dente). Drain and put in a large serving bowl.

Gravy

  • Strain solids from remaining liquid and continue cooking over medium heat. Add crushed gingersnap cookies and simmer until gravy is thickened about 10 minutes. Serve gravy over sliced beef & noodles.
    Sauerbraten with Noodles

Braised Brussel Sprouts

Ingredients

  • 10-12 oz bag Fresh Brussel Sprouts Cleaned and quartered
  • 2 Tbsp Oil
  • 2 Tbsp Butter
  • 1 Tbsp Instant Onion Flakes
  • 1/8 tsp Cayenne Pepper
  • 1/8 tsp Salt
  • 1 Tbsp Hoisin Sauce
  • 1-2 Tbsp water

Instructions

  • In a large frying pan melt the butter and add oil and heat on low add the Brussel sprouts to the melted butter and oil and coat the sprouts. Add instant onion add Cayenne pepper to the mixture and simmer for 10 minutes then add ¼ cup of water then they will get a little brown and crunchy add salt and then Hoisin Sauce coat the Brussel Sprouts and cook for 1 minute on low.
  • Serve with Sauerbraten and noodles.