Recipes by Jeanette’s Edelweiss

Photos by Michael Coons

Willkommen Oktoberfest with a stein of beer and these authentic Bavarian recipes!

Sauerbraten (marinated pot roast)

Serves 8 to 10

3 cups red wine vinegar

4 cups red wine

½ tsp. juniper berries

½ tsp. ground cloves

½ tsp. mustard seeds

10 bay leaves

3 ⅓ tsp. salt, divided

2 ⅓ tsp. pepper, divided

2 stalks celery, cut in half-inch pieces

½ leek, sliced

2 carrots, sliced

2 yellow onions, diced

5 tsp. olive oil

3 lbs. eye-of-round beef

½ cup thickener*

⅓ cup golden raisins

2 cups sugar

Prepare marinade by mixing red wine vinegar, 3 cups wine, juniper berries, cloves, mustard seeds, bay leaves, 3 tsp. salt, 2 tsp. pepper, celery, leek, carrots and onions, with 5 cups of water in a glass or porcelain bowl.

Marinate beef for 5 days before cooking. (The acidic marinade helps tenderize the meat before it cooks.)

Remove meat from marinade, pat dry. Heat olive oil in large pot on stove. Brown meat in oil, turning occasionally until all sides are browned.

Strain vegetables from marinade. Add strained vegetables and 1 cup wine to meat. Simmer for 20 minutes over medium heat. Add 4 cups of water and simmer, covered, for 3 hours on low heat. Remove cooked meat. Strain sauce and return it to saucepan to thicken with ½ cup of thickener. Add raisins and sugar to sweeten sauce. Season with ⅓ tsp. salt and ⅓ tsp. pepper. Cut meat in thick slices. Serve hot.

*To make thickener, mix ½ cup water with 3 full tsp. of flour, stirring to remove all lumps.

Rotkohl (red cabbage)

Makes 10 to 12 servings

1 tsp. olive oil

1 medium onion, cut in small cubes

2 apples, sliced thin

2 heads red cabbage, shredded

¼ cup sugar

⅓ cup white vinegar

½ tsp. pepper

1 cup red wine

½ tsp. cinnamon, ground

½ tsp. ground cloves

¼ tsp. vanilla

10 bay leaves

In a large Dutch oven, cook onion and apple in oil over medium heat, about 5 minutes.

Stir in remaining ingredients. (Note: place bay leaves in mesh bag for easy removal.)

Cook, covered, until cabbage is tender, about 1 hour, stirring occasionally. Remove bay leaves. Serve warm.

This is an ideal side dish for braised meat, duck, goose and beef roulade.

Wurstsalat (traditional sausage salad)

Makes 6 to 8 servings

⅔ pound Bratwurst or Beerwurst, sliced into small strips

1 medium onion, halved and sliced thin

6 small pickled gherkins, thinly sliced

2 Tbsp. white wine vinegar

1 Tbsp. liquid from the pickled gherkins

1 Tbsp. mustard

2-3 Tbsp. sunflower or vegetable oil

salt

pepper, coarsely ground

mild paprika

½ tsp. sugar

Combine sausage, onions and gherkins into a bowl and mix.

Combine all other ingredients in a shaker and mix thoroughly to create a vinaigrette. Pour over the sausage mixture and combine.

Let salad rest, refrigerated, for at least 2 hours. Remove it from refrigerator 30 minutes before serving.

Wurstsalat can be prepared the day before, which helps onions to become milder in flavor. Serve with fried potatoes or fresh German bread.

Apple Strudel

Makes 8 servings

18 Granny Smith apples, peeled and

sliced ¼” thick

1 cup cinnamon

2 cups sugar

1 cup golden raisins

Puff pastry

5 Tbsp. almond paste

1 egg, gently beaten

Preheat oven to 350°.

Place apple slices in large bowl or pan. Add cinnamon, sugar and raisins. Toss to disperse evenly.

Place one half sheet of puff pastry on baking sheet lined with wax paper. Spread a generous amount of apple mixture evenly on puff pastry.

Flatten almond paste, patting between your hands. Shape paste to resemble a long strip, about ½” thick and the length of the pastry. Place almond paste on top of apples.

Add top layer of puff pastry, pinching sides all the way around to seal edges. Brush egg wash on top of strudel.

Bake until golden brown, approximately 20 minutes, rotating once to ensure it cooks evenly.

Serve warm, with Bavarian cream on the side.

Bavarian Cream

3 cups heavy whipping cream

¼ tsp. vanilla

Pour cream and vanilla into mixing bowl. Whip on high speed until texture resembles a fluffy cloud.

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FALL 2017