GOD BLESS THE USA
Any bier will do! After the German Government's declaration of support for the United States I unreservedly say: "Ich bin ein Deutschlander"!
With a slight hint of madcap sunni sauce.
Big Bayrisch Bump!
Prost!!
After a feast of kraut, brats and beer we'll be all set to fight terrorism. We'll all be considered weapons of mass destruction!!
A little background info: My friend grew up in Nazi Germany, marrried an American service man about 8 yars after the war and moved to California. She just flew Lufthansa from San Francisco to Berlin this week for one of her many visits...and had to arrive FOUR hours early to clear security checks.
Verbatim (but not Verboten) Red Cabbage Recipe
1. Soak a cut-up red cabbage in balsamic vinegar, a bit of red wine, brown sugar and salt for 1-2 days to retain the color,
2. then melt some bacon, sautee 3-4 onions in the fat, (absolutely necessary- can't be done without it. Goose-drippings are best.)
3. -dump the soaked cabbage into the pan , add a boullion cube (Mexican if you can find them ), more vinegar
4. Add three chopped and peeled tart apples,
5. Season to taste with bay leaf, ground cloves, cinnamon, a bit of garlic, marjoram, salt & pepper, maybe a bit more brown sugar and/or vinegar,
6. cook for 1 hour, then add red wine (by all means taste it first right then and there!) for the last l5 Minutes. It must be soft, it's not pasta!
Bon appetit."
There are several recipes on the web and they're fun to make at home, especially with your kids.
10 medium potatoes
1 cup chopped onions
1/2 lb. diced bacon
2 tbsp. flour
1/4 cup sugar
2 tbsp. butter
1 tsp. salt
1/4tsp. pepper
1/2 cup cider vinegar
1 cup sour cream
chopped parsley
Cook potatoes, covered (in enough salted boiling water to cover) about 35 minutes or until tender. Peel warm potatoes. slice; add onion. In large skillet, fry bacon, then remove from heat. Lift bacon out with slotted spoon. Pour off fat; return 3 tbsp to skillet. Mix flour into fat; add sugar, butter, salt, pepper, vinegar and 1 cup water. Bring to boil, stirring. Remove from heat and add sour cream. Add potatoes, onions and 1/2 bacon; toss gently. Sprinkle with remaining bacon and parsley. Serve warm.
Of course there also Schmalzbrot which is essentially lard with little pieces of crumbled bacon smeared on a piece of sturdy bread. It tastes like, well, lard on a piece of bread but it does line the stomach nicely for a lengthy round of bier drinking.
The best plan for Oktoberfest:
1. Prepare the traditional German cuisine and beer.
2. Toss the food in the dumpster, order pizza & enchiladas.
Hey Hey Sauerkraut Balls
Recipe By : Hey Hey Bar and Grill, German Village in Columbus, Ohio
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers German
Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------
1/2 pound sausage, bulk
1/4 cup onion -- chopped
1 can sauerkraut -- 16 ounce
2 tablespoons bread crumbs -- fine, dry
4 ounces cream cheese -- softened
2 tablespoons parsley -- finely snipped
1 tablespoon sweet hot mustard
dash garlic salt
dash pepper
1/3 to 1/2 cup all-purpose flour
2 eggs
2 tablespoons water
1/3 to 1/2 cup fine dry bread crumbs
cooking oil for deep fat frying
In a large skillet, cook sausage and onion till sausage is brown, breaking sausage into small pieces. Drain.
Drain sauerkraut, pressing out as much liquid as possible. In a large mixing bowl, combine sauerkraut, sausage mixture, the 2 tablespoons bread crumbs, cream cheese, parsley, mustard, garlic salt, and pepper. Cover and chill several hours or overnight.
Put flour in a shallow container, In another shallow container, beat eggs and water till combined. Put bread crumbs in a third container. Using about 2 tablespoons for each, shape sauerkraut mixture into balls. Roll balls in flour, then in egg mixture, then in bread crumbs.
Fry a few at a time in deep hot fat (365 degrees) for about 2 minutes or until brown. Remove from fat with a slott ed spoon; drain on paper towels. Transfer to a baking sheet with sides; keep warm in a 275 degree oven.
Makes 24 to 30 balls.
NOTES : October 1996 Midwest Living Octoberfest