Results 1 to 5 of 5

Thread: belated post about New Year's Day meal

  1. #1
    Kate Connally Guest

    Default belated post about New Year's Day meal

    I made Sauerbraten (pork), Himmel Und Erde (mashed potatoes and apples),
    and Bohnen Und Speck (green beans with bacon dressing). It was, and
    still is, scrumptious. I was really looking forward to this as I
    haven't made it for several years and it's one of my favorites.

    Here are the recipes:

    SAUERBRATEN AUF NORDDEUTSCHE ART
    (North German-style Sauerbraten)

    3 1/2-4 lb. boned rump or shoulder of beef, or shoulder of pork, or
    fresh ham
    1 qt. buttermilk
    few drops lemon juice

    Sauce:
    2 c. red wine
    2 c. water
    1 T. salt
    1 bay leaf
    4-5 peppercorns
    1 T. vinegar
    3 T. butter
    3 T. flour
    1/2 c. Lebkuchen, broken in bits, or stale gingerbread, or crushed
    gingersnaps
    1/4 c. raisins or currants

    Wash and dry the meat. Place in a deep bowl, cover with the buttermilk
    and lemon juice, and marinate in refrigerator 2 days, turning several
    times. Remove; wash off the buttermilk. Place meat in a pot or kettle,
    add the red wine, water, salt, bay leaf, peppercorns, and vinegar.
    Cook, covered, 2˝-3 hours or until very tender. Remove meat. Strain
    the stock, measuring 3 cups. Melt the butter in a saucepan, stir in
    flour, them slowly stir in the stock, simmer until slightly thickened.
    Add the Lebkuchen, gingerbread, or gingersnaps and the raisins or
    currants, cook until sauce is thickened. Add sugar to taste, if
    desired. Makes about 10 servings. (Notes: I started making this with
    pork about 10 years ago when I belatedly realized that you *could* make
    it with pork. Even though it was right in front of my
    face every time I read the recipe it somehow never registered - I guess
    because I had always thought of sauerbraten as a beef dish. Well, I
    like beef but I *love* pork so I switched and have never looked back.
    I don't bother with the raisins - I like them in many things but they
    don't appeal to me in this recipe.)

    HIMMEL UND ERDE
    (“Heaven and Earth”, a Rhineland Specialty)

    4 lg. potatoes, peeled and cubed
    3 tart apples, peeled, cored, and quartered
    salt and sugar to taste
    butter
    blood sausage (optional)

    Cook potatoes in salted water for 15 minutes. Drain, add apples, and
    cook until tender. Mash, season with salt, sugar, and butter. The
    blood sausage is sliced, fried in a little fat and served over the
    potato-apple mixture. Makes 4 servings. Note: Leftover Himmel und
    Erde can be made into delicious potato cakes. Form into patties with a
    spoon, shape between palms of hands, fry in butter. With Onion: Omit
    blood sausage, fry onions separately in butter or schmalz, serve as a
    topping for the potato-apple puree. With bacon: Fry bacon until crisp.
    Serve Himmel und Erde topped with crisp bacon and a little of the
    bacon drippings.

    Notes: I cook the potatoes as I normally would for mashed potatoes. I
    cook the apples separately in the microwave until soft enough to be
    mashed. I mashed them coarsely with a fork . When the potatoes are
    done I drain them and return them to the pot and add lots of butter and
    start to mash them with the mixer. When they are partly mashed I add
    the still warm apples and continue mashing until they are blended. I do
    not add any sugar as I always use MacIntosh apples and they are plenty
    sweet. The sugar might be advisable with tarter apples. I have never
    tried any of the other serving options at the end of the recipe but they
    sound really good - especially the bacon version.

    BOHNEN UND SPECK

    I don't have this on on the computer but it's basically
    cooked green beans tossed with a bacon dressing similar to that used
    for German Potato Salad. Dice up some bacon, brown it. Cook some
    onions in the bacon fat. Add some flour to the bacon fat and cook it
    to make a roux then add some cooking water from the beans and some
    vinegar and season to taste with salt and pepper. Toss with the
    hot beans.

    Kate

    --
    Kate Connally
    “If I were as old as I feel, I’d be dead already.”
    Goldfish: “The wholesome snack that smiles back,
    Until you bite their heads off.”
    What if the hokey pokey really *is* what it's all about?
    mailto:connally@pitt[email protected]

  2. #2
    Wayne Boatwright Guest

    Default Re: belated post about New Year's Day meal

    On Fri 07 Jan 2011 01:51:26p, Kate Connally told us...

    > I made Sauerbraten (pork), Himmel Und Erde (mashed potatoes and
    > apples), and Bohnen Und Speck (green beans with bacon dressing).
    > It was, and still is, scrumptious. I was really looking forward
    > to this as I haven't made it for several years and it's one of my
    > favorites.
    >
    > Here are the recipes:
    >
    > SAUERBRATEN AUF NORDDEUTSCHE ART
    > (North German-style Sauerbraten)
    >
    > 3 1/2-4 lb. boned rump or shoulder of beef, or shoulder of pork,
    > or
    > fresh ham
    > 1 qt. buttermilk
    > few drops lemon juice
    >
    > Sauce:
    > 2 c. red wine
    > 2 c. water
    > 1 T. salt
    > 1 bay leaf
    > 4-5 peppercorns
    > 1 T. vinegar
    > 3 T. butter
    > 3 T. flour
    > 1/2 c. Lebkuchen, broken in bits, or stale gingerbread, or crushed
    > gingersnaps
    > 1/4 c. raisins or currants
    >
    > Wash and dry the meat. Place in a deep bowl, cover with the
    > buttermilk and lemon juice, and marinate in refrigerator 2 days,
    > turning several times. Remove; wash off the buttermilk. Place
    > meat in a pot or kettle, add the red wine, water, salt, bay leaf,
    > peppercorns, and vinegar. Cook, covered, 2˝-3 hours or until very
    > tender. Remove meat. Strain the stock, measuring 3 cups. Melt
    > the butter in a saucepan, stir in flour, them slowly stir in the
    > stock, simmer until slightly thickened. Add the Lebkuchen,
    > gingerbread, or gingersnaps and the raisins or currants, cook
    > until sauce is thickened. Add sugar to taste, if desired. Makes
    > about 10 servings. (Notes: I started making this with pork about
    > 10 years ago when I belatedly realized that you *could* make it
    > with pork. Even though it was right in front of my face every
    > time I read the recipe it somehow never registered - I guess
    > because I had always thought of sauerbraten as a beef dish. Well,
    > I like beef but I *love* pork so I switched and have never looked
    > back. I don't bother with the raisins - I like them in many things
    > but they don't appeal to me in this recipe.)
    >
    > HIMMEL UND ERDE
    > (“Heaven and Earth”, a Rhineland Specialty)
    >
    > 4 lg. potatoes, peeled and cubed
    > 3 tart apples, peeled, cored, and quartered
    > salt and sugar to taste
    > butter
    > blood sausage (optional)
    >
    > Cook potatoes in salted water for 15 minutes. Drain, add apples,
    > and cook until tender. Mash, season with salt, sugar, and butter.
    > The blood sausage is sliced, fried in a little fat and served
    > over the potato-apple mixture. Makes 4 servings. Note: Leftover
    > Himmel und Erde can be made into delicious potato cakes. Form
    > into patties with a spoon, shape between palms of hands, fry in
    > butter. With Onion: Omit blood sausage, fry onions separately in
    > butter or schmalz, serve as a topping for the potato-apple puree.
    > With bacon: Fry bacon until crisp.
    > Serve Himmel und Erde topped with crisp bacon and a little of
    > the
    > bacon drippings.
    >
    > Notes: I cook the potatoes as I normally would for mashed
    > potatoes. I cook the apples separately in the microwave until soft
    > enough to be mashed. I mashed them coarsely with a fork . When
    > the potatoes are done I drain them and return them to the pot and
    > add lots of butter and start to mash them with the mixer. When
    > they are partly mashed I add the still warm apples and continue
    > mashing until they are blended. I do not add any sugar as I
    > always use MacIntosh apples and they are plenty sweet. The sugar
    > might be advisable with tarter apples. I have never tried any of
    > the other serving options at the end of the recipe but they sound
    > really good - especially the bacon version.
    >
    > BOHNEN UND SPECK
    >
    > I don't have this on on the computer but it's basically
    > cooked green beans tossed with a bacon dressing similar to that
    > used for German Potato Salad. Dice up some bacon, brown it. Cook
    > some onions in the bacon fat. Add some flour to the bacon fat and
    > cook it to make a roux then add some cooking water from the beans
    > and some vinegar and season to taste with salt and pepper. Toss
    > with the hot beans.
    >
    > Kate


    Kate, that sounds like a wonderful meal! All recipes copied and
    saved. I've made sauerbraten with beef many times, but never with
    pork, and I'm looking forward to it.

    Thanks for posting everything!

    --

    ~~ If there's a nit to pick, some nitwit will pick it. ~~

    ~~ A mind is a terrible thing to lose. ~~

    ************************************************** ********

    Wayne Boatwright


  3. #3
    sf Guest

    Default Re: belated post about New Year's Day meal

    On 07 Jan 2011 22:12:11 GMT, Wayne Boatwright
    <[email protected]> wrote:

    > Kate, that sounds like a wonderful meal! All recipes copied and
    > saved. I've made sauerbraten with beef many times, but never with
    > pork, and I'm looking forward to it.
    >
    > Thanks for posting everything!


    Ditto, except I've never made sauerbraten and I just plan to make the
    potatoes and beans and to pair them with either pork chops or a pork
    roast.

    --

    Never trust a dog to watch your food.

  4. #4
    Omelet Guest

    Default Re: belated post about New Year's Day meal

    In article <ig7ucb$uov$[email protected]>,
    Kate Connally <[email protected]> wrote:

    > BOHNEN UND SPECK
    >
    > I don't have this on on the computer but it's basically
    > cooked green beans tossed with a bacon dressing similar to that used
    > for German Potato Salad. Dice up some bacon, brown it. Cook some
    > onions in the bacon fat. Add some flour to the bacon fat and cook it
    > to make a roux then add some cooking water from the beans and some
    > vinegar and season to taste with salt and pepper. Toss with the
    > hot beans.
    >
    > Kate


    This one is especially appealing. :-)

    Thanks for posting these!
    --
    Peace! Om

    Web Albums: <http://picasaweb.google.com/OMPOmelet>
    "One man's theology is another man's belly laugh."
    --Robert Heinelien

  5. #5
    Cheryl Guest

    Default Re: belated post about New Year's Day meal

    On 1/7/2011 3:51 PM, Kate Connally wrote:
    > I made Sauerbraten (pork), Himmel Und Erde (mashed potatoes and apples),
    > and Bohnen Und Speck (green beans with bacon dressing). It was, and
    > still is, scrumptious. I was really looking forward to this as I haven't
    > made it for several years and it's one of my favorites.
    >
    > Here are the recipes:
    >
    > SAUERBRATEN AUF NORDDEUTSCHE ART
    > (North German-style Sauerbraten)
    >
    > 3 1/2-4 lb. boned rump or shoulder of beef, or shoulder of pork, or
    > fresh ham
    > 1 qt. buttermilk
    > few drops lemon juice
    >
    > Sauce:
    > 2 c. red wine
    > 2 c. water
    > 1 T. salt
    > 1 bay leaf
    > 4-5 peppercorns
    > 1 T. vinegar
    > 3 T. butter
    > 3 T. flour
    > 1/2 c. Lebkuchen, broken in bits, or stale gingerbread, or crushed
    > gingersnaps
    > 1/4 c. raisins or currants
    >
    > Wash and dry the meat. Place in a deep bowl, cover with the buttermilk
    > and lemon juice, and marinate in refrigerator 2 days, turning several
    > times. Remove; wash off the buttermilk. Place meat in a pot or kettle,
    > add the red wine, water, salt, bay leaf, peppercorns, and vinegar. Cook,
    > covered, 2˝-3 hours or until very tender. Remove meat. Strain the stock,
    > measuring 3 cups. Melt the butter in a saucepan, stir in flour, them
    > slowly stir in the stock, simmer until slightly thickened. Add the
    > Lebkuchen, gingerbread, or gingersnaps and the raisins or currants, cook
    > until sauce is thickened. Add sugar to taste, if desired. Makes about 10
    > servings. (Notes: I started making this with pork about 10 years ago
    > when I belatedly realized that you *could* make it with pork. Even
    > though it was right in front of my
    > face every time I read the recipe it somehow never registered - I guess
    > because I had always thought of sauerbraten as a beef dish. Well, I like
    > beef but I *love* pork so I switched and have never looked back.
    > I don't bother with the raisins - I like them in many things but they
    > don't appeal to me in this recipe.)
    >
    > HIMMEL UND ERDE
    > (“Heaven and Earth”, a Rhineland Specialty)
    >
    > 4 lg. potatoes, peeled and cubed
    > 3 tart apples, peeled, cored, and quartered
    > salt and sugar to taste
    > butter
    > blood sausage (optional)
    >
    > Cook potatoes in salted water for 15 minutes. Drain, add apples, and
    > cook until tender. Mash, season with salt, sugar, and butter. The blood
    > sausage is sliced, fried in a little fat and served over the
    > potato-apple mixture. Makes 4 servings. Note: Leftover Himmel und Erde
    > can be made into delicious potato cakes. Form into patties with a spoon,
    > shape between palms of hands, fry in butter. With Onion: Omit blood
    > sausage, fry onions separately in butter or schmalz, serve as a topping
    > for the potato-apple puree. With bacon: Fry bacon until crisp. Serve
    > Himmel und Erde topped with crisp bacon and a little of the bacon
    > drippings.
    >
    > Notes: I cook the potatoes as I normally would for mashed potatoes. I
    > cook the apples separately in the microwave until soft enough to be
    > mashed. I mashed them coarsely with a fork . When the potatoes are done
    > I drain them and return them to the pot and add lots of butter and start
    > to mash them with the mixer. When they are partly mashed I add the still
    > warm apples and continue mashing until they are blended. I do not add
    > any sugar as I always use MacIntosh apples and they are plenty sweet.
    > The sugar might be advisable with tarter apples. I have never tried any
    > of the other serving options at the end of the recipe but they sound
    > really good - especially the bacon version.
    >
    > BOHNEN UND SPECK
    >
    > I don't have this on on the computer but it's basically
    > cooked green beans tossed with a bacon dressing similar to that used
    > for German Potato Salad. Dice up some bacon, brown it. Cook some
    > onions in the bacon fat. Add some flour to the bacon fat and cook it
    > to make a roux then add some cooking water from the beans and some
    > vinegar and season to taste with salt and pepper. Toss with the
    > hot beans.
    >
    > Kate
    >

    I'm going to have to keep this recipe and method. I've never been a fan
    of Saurbraten but it was a favorite of my ex-husband. He's retired now
    so he might like the recipe to try for himself. Thanks!

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32