German and Austrian
« Previous EntriesStuffed tomatoes
Friday, February 19th, 2010Stuffed Tomatoes
4 beefsteak tomatoes 4 ounces German Camembert or Bavarian Brie 2 scallions 4 anchovy fillets 1 tablespoon capers 2 teaspoons caraway seeds Salt and ground black pepper
Remove stalk from the top of each tomato. Slice off the bottom of each tomato. Remove core from the bottom of each tomato. Cut a slice from the [...]
rumtopf
Friday, January 29th, 2010Rumtopf
Rum is used for traditional German and Austrian Rumtopf. The French use bourbon, but you can choose the spirit that best suits your tastes. The recipe should be made at least a month before giving as a gift. Fruit should be in perfect condition without any blemishes and just ripe. Don’t use over ripe fruits. [...]
German Cabbage Rolls
Monday, January 25th, 2010German Cabbage Rolls
From the kitchen of Gary Beck - San Francisco, California
Serving size : 16
Sauce 1 (28 ounce) can tomatoes 1 (8 ounce) can tomato sauce 3 tablespoons brown sugar 3 tablespoons lemon juice 1 small onion, chopped 1 bay leaf 1/2 teaspoon celery salt 1/2 teaspoon allspice 1/2 teaspoon pepper 1 cup water 1/4 [...]
Dutch Apricot compote
Monday, December 28th, 2009Dutch Apricot Compote (Gedroogde Abrikozen)
1 (8 ounce) package dried apricots, cut into halves 1 1/2 cup medium white wine 1/2 cup water 1/2 cup granulated sugar Whipped cream 2 tablespoons toasted slivered almonds
Heat apricots, wine, water and sugar to boiling in saucepan; reduce heat. Cover and simmer until apricots are tender, about 30 minutes. Cover [...]