Taste of Franken (Germany)

[peterd]

Fränkischer Schweinebraten mit rohen Klößen

Zutaten:

1 kg Schweinekamm oder Schweineschulter (möglichst mit Schwarte)
Schweineschmalz oder Butterschmalz
1 Knoblauchzehe
Karotte
2 Zwiebeln
1/2 Stange Lauch
Salz
Pfeffer
Kümmel
Beifuß
etwas dunkles Bier



Für die rohen Klöße:
1 kg rohe Kartoffeln
250 gekochte Kartoffeln
geröstete Semmelwürfel
Salz

Zubereitung:
Zubereitung des Bratens:
Mit einem scharfen Messer in die Schwarte ein Gittermuster ritzen.

Fleisch und Schwarte dann mit Salz, Pfeffer und zerquetschtem Knoblauch einreiben.

Gemüse kleinschneiden. Den Braten in Schweine- oder Butterschmalz von allen Seiten kräftig anbraten. Mit Wasser aufgießen, Salz, Kümmel, Beifuß und kleingeschnittene Karotte, Zwiebel und Lauch dazugeben.

Im Ofen bei ca. 200 Grad etwa zwei Stunden garen, zwischendrin regelmäßig wenden und mit der Bratenflüssigkeit, später auch mit etwas dunklem Bier übergießen. Darauf achten, daß die Schwartenseite zum Schluß oben ist und nicht in der Soße liegt, damit sie schön knusprig wird.



Zubereitung der rohen Klöße:
Die Kartoffeln reiben und in einem Haushaltstuch auspressen. Das Wasser stehen lassen, so daß sich die Stärke absetzen kann. Wasser abgießen. Die Stärke, Salz und die ausgepreßten Kartoffeln vermischen. Die gekochten Kartoffeln zu einem Brei stampfen und in die rohe Masse einarbeiten. Klöße formen, in die Mitte geröstete Semmelwürfel geben und in siedendem Salzwasser etwa 15 Minuten ziehen lassen.

Bratensosse passieren, abschmecken und schon kann serviert werden.

____________________________________________________
I leave it in German just to make it interesting and challenging. This was one of my favorate food.

[peterd]

Kartoffelsuppe

Zutaten:

Für 8 Personen

1kg Kartoffeln
2 Karotten
500g Lauch
3 EL Butter
200 ml Sauerrahm
2l Gemüsebrühe
200g gewürfelter Bauchspeck
8 Wiener Würstchen
1 Bund Petersilie
Salz & Pfeffer

Zubereitung:
Kartoffeln und Karotten waschen, schälen und in dünne Scheiben schneiden. Lauch waschen und in dünne Ringe schneiden.

Butter in einer Pfanne erhitzen und die Kartoffel- sowie Karottenscheiben andünsten. Anschließend Lauch hinzugeben und mit der Gemüsebrühe ablöschen. Aufkochen lassen und dann für ca. 20 Minuten kochen lassen, bis das Gemüse gar ist.

Speck in einer Pfanne mit Butter anbraten. Wiener Würstchen in Scheiben schneiden.

Suppe mit einem Mixer pürieren, Speck und Würstchenscheiben hinzugeben und für weitere 10 Minuten kochen lassen. Sauerrahm untermischen und alles vom Herd nehmen.

Vor dem Servieren mit Petersilie garnieren.

[Arethusa]

Bist du ein Berliner? ;D

Arethusa

[peterd]

No, I am not from Berlin, but I was stationed for long time in Nuernberg.

[Arethusa]

Oct 21, 2011 9:15:49 GMT -8 peterd said:

No, I am not from Berlin, but I was stationed for long time in Nuernberg.

My last two summers in college, where I minored in Deutsch, I worked as an au pair for one of my German professors.

She grew up in Tempelhof, near the Berlin air strip and witnessed the Berlin Airlift of American aid to the Germans when it took place way back when.

She also told me that members of her family witnessed JFK's speech, and how surprised they were when he announced so dramatically at the end, "I am a...DONUT!"

Because over there, a Berliner is a type of pastry.

Although, they definitely understood his meaning and accorded the speech the respect it deserved.

Anyway, I hope you realized I was joking in asking that question, and did you serve with the German Army in Nuernberg, or with the U.S. Armed Services over there?

I'm only assuming you've already shared that information here, but if it's new, nevermind - I'm not one to ask personal questions and sorry if this is one of those.

I hope you'll enjoy your weekend as much as I've enjoyed reading your yummy recipes from all around Europe!

Arethusa

[peterd]

I served with the U.S. Air Force liaison mission. I had a great time in Nuernberg. I still miss that place.

[Arethusa]

Oct 21, 2011 10:18:29 GMT -8 peterd said:

I served with the U.S. Air Force liaison mission. I had a great time in Nuernberg. I still miss that place.

You obviously love Germany and all things German.

I studied the language for 8 years beginning in jr. high school. I wanted enter the foreign service and passed the State Dept. exam, but was put off by the low salary and went to graduate school instead.

My father was an AF Vet - served with the Army AF in England in WW II, then re-upped at the request of his former captain to help pioneer SAC's mid-air refueling project - now routine.

He died at age 53 in 1976, but I can't help thinking that he'd have gotten a big kick out of Air Force One with Harrison Ford and that commercial in which a jet's boom operator fills the coffee cup of the driver speeding along behind it on a highway.

My mother, with four children to attend to, wouldn't move overseas when my father had tours over there, mostly in Rabat, N. Morocco, and we stayed with grandmothers in Tennessee and upstate NY during those years instead.

Over here, we were stationed at MacDill AFB in Tampa, FL, Shepherd AFB in Wichita Falls, TX, and Plattsburgh AFB in NY.

It was a good life that taught me a great deal about moving and readjusting and all that, but like any service kid, I longed to live in the same address for longer than three years.

And after more moving around to achieve my education at various schools, it took me until my adult years to finally accomplish that.

My time in Germany was limited to several days spent in Muenchen where we visited the Schatzkammer in the palace of the Kings of Bayern, and some art exhibits, most notably of George Segal of plaster art fame, and Franz Marc, he of the Blaue Leiter school.

Would love to hear more of your time in Deutschland and brush up on my now rusty knowledge of the language with you.

In the six years I've now spent on the internet, you're the first person I've met who's spent any time over there and speaks the language too.

Thank you for that and Enjoy your weekend,

Arethusa

[peterd]

SAC, that brings memories. As we use to say that we were SACumsized. I did five years in SAC, B-52's and later on Minuteman I and II. I done training at Shepard AFB. I never really cared for that place. During my time it was a dustball. Assignment in Germany was great. We had so much fun. I learned German because I worked in many cases with locals and German government officials. We travelled to many places from Hamburg and Bremen to Munich, Berlin, South to Stutgart, etc. We also visited Austria, Lichtenstein, Switzerland, France, Italy, Luxemburg, Belgium, Holland, Czech Republic, Poland, etc. It was a truly great learning experience. We did not stay to much in the military community, try tried to meet other people from many different nations. I am so greatful for this learning experience. After you see and learn many things, you became rich which nobody can taken that away from you.

As for local cuisine, we tried almost all, from German, Russian, Czech, French, Italian, Greek, Middle Eastern, etc. foods. We still making some of the stuff at home. Problem is that some items to cook with are very difficult to obtain and when you find them they are expensive. I posted several recipies in this forum. At home we still are doing traddional Czech and German foods. Sometimes we are doing the real Italian and Greek. My cooking library has many recipies. Living now in Kansas, you find very few folks who will enjoy foreign made foods. Usually military and veterans loves them because they been there and done it.

I still visit Europe when I have a chance. Things have changed. But it seem that Bayern, Franken, and Black Forrest became the last bastians of beautiful frontier just like Alaska. I still have a good friends there.

[chillyd]

WOW!! Two thing here:

Eine gute Mahlzeit, ich bin aber lieber Jeagerschnitzel und Pommes.

The 3 AD 'Rock' in 2001 . . . I commanded the company in the first building on the left. It didn't look like this when I left it in 1991.

[Arethusa]

Hi Peter and Chilly!

Another great thing going, thanks to Peter's thread, is we get to talk about Germany!!

And the Air Force!

SACumsized!!! Still LAUGHING!!!

Shepard was awful - duststorms, snakes, lizards, blazing heat in the Summers.

During one of those years, when my father was in Rabat, we spent a year at my grandmother's in Savona, NY where we ice skated to school and enjoyed small town life the way it used to be and is no more - absolutely idyllic.

When my father came home and said we had to go back to Texas, I about died and cried most of the trip back there, I hated it so much. LOL

As for European travel, oddly enough for being a German student, I spent more time in Oesterreich than in Deutschland when I was over there, as well as in Italy touring the sites to feed my classical Roman history mania.

In Austria, it was to Muehlbach for the skiing and then some time in Salzburg where we hiked up to the local castle and visited the Dom made famous by the Von Trapp "Sound of Music" story.

In Bayern, there was also a great evening at the casino in Garmisch Partinkierchen, a big military hangout from what I've been told. Did either of you go there?

Thanks for sharing to both of you and enjoy your weekend,

Arethusa

[peterd]

We been in Garmisch many times and times it was a great trip. We done couple ski weeks there. In late 80's our unit sponsored ski week in Austria. We done it because our commander loved to ski. We stravelled many times through Austria. We stayed in a pension in the mountains.

My youngest daughter loves Jaegerschnitzel and pommes. Almost every restaurant we hit, both of my kids ordered schnitzel. We still making them to this day.

Chilly, last spring I was in Germany and visited few stumping groungs. If you remember Wilseck and Graff use to be couple holes in he grounds. Now you would not recognize that place. Amost everything is brand new.

Every time I go back there and visit places, I feel sadness. Although it is great that iron curtain fell, I still miss those days of Cold War. It had certain romance.

[peterd]

This is not a recipe from Franken, but it my favored venison dish.

Hirschbraten Duvenstedter Brook (6 Personen)

Zutaten:
1,5 k g Rotwild ohne Knochen aus der Keule
100 g dünn geschnittene (nicht gepökelte) Speckscheiben
50 g Butter

1/4 l Sahne

1 kl. Glas Rotwein (von der gleichen Sorte, wie Sie ihn zum Essen trinken!)

2 mittelgroße Zwiebeln

1 Bund Suppengrün

Salz, Pfeffer aus der Mühle



Für die Marinade:

1/2 l trockener (!), aber nicht saurer Weißwein

2 Zwiebeln

4 Knoblauchzehen

4 Lorbeerblätter

1 EL getrockneter Thymian

1 TL getrockneter Majoran

1/2 TL schwarze Pfefferkörner

1/4 TL Salz

Zubereitung:
Für die Marinade Weißwein aufkochen. Zwiebeln und Knoblauch putzen und grob würfeln, mit allen Gewürzen dazu geben. Zugedeckt 5 min. köcheln, dann abkühlen lassen.



Rotwildkeule in die kalte Marinade geben und zugedeckt über Nacht im Kühlschrank durchziehen lassen (praktisch: in Gefrierbeutel füllen und luftdicht verschließen, einfaches Zusammendrücken hat sauberen "Übergieß-Effekt").



Fleisch aus der Marinade nehmen, abtropfen lassen und mit Küchenpapier abtupfen. Marinade durch ein feines Sieb gießen und beiseite stellen.



Fleisch salzen und pfeffern, Speckscheiben auflegen und befestigen (z.B. mit Küchenzwirn) und im auf 210°C vorgeheizten Backofen 20 min braten. Geputztes Suppengrün dazu geben, Braten auf das "Suppengrün-Bett" legen, die Hälfte der Marinade angießen und nach weiteren 20 min den Speck abnehmen. Zwischendurch öfter mit dem Bratensaft begießen, wenn nötig, Marinade nachgießen.



Nach 80 min Keule herausnehmen und warm stellen. Bratenfond durch ein Sieb geben, wenn nötig noch einkochen lassen. Sahne etappenweise angießen, nur im "Notfall" mit Mehlbutter binden. Mit Rotwein (auch Portwein, auch Sherry, auch ...), Salz und Pfeffer abschmecken. Klassische Beilage: Apfelrotkohl.



Auch dieses Rezept eignet sich gut für Wildschwein, dann ohne Speck.

[peterd]

Another favored of mine.

Wildschwein Süderelbe (4 Personen)

Zutaten:
1 kg Wildschwein ohne Knochen aus der Keule
150 g getrocknete, entsteinte Pflaumen
30 g fein gewürfeltes Orangeat

30 g Rosinen

eventuell 2 EL Pinienkerne

1 TL frischer (auch gefriergetrockneter) Rosmarin

1 große Zwiebel

5 EL Öl

2 EL Butter

Salz, Pfeffer aus der Mühle



Für die Marinade:

1/2 l kräftiger Rotwein

1/8 l milder Rotweinessig (besonders empfehlenswert: Acetico balsamico)

1 Zwiebel

1 Möhre

1 Stange Staudensellerie

1 Lorbeerblatt

1 TL getrockneter Thymian

1/2 TL schwarze Pfefferkörner

2 Gewürznelken

1/4 TL Salz

Zubereitung:
Für die Marinade Rotwein und Essig aufkochen. Zwiebel, Möhre und Staudensellerie putzen und grob würfeln, mit allen Gewürzen dazu geben. Zugedeckt 5 min. köcheln, dann abkühlen lassen.



Wildschweinfleisch in 3-4 cm große Würfel schneiden, in die kalte Marinade geben und zugedeckt über Nacht im Kühlschrank durchziehen lassen, öfter mischen (praktisch: in Gefrierbeutel füllen und luftdicht verschließen, einfaches Zusammendrücken hat sauberen "Misch-Effekt").



Fleischwürfel aus der Marinade nehmen, abtropfen lassen und mit Küchenpapier abtupfen. Marinade durch ein feines Sieb gießen und beiseite stellen.



In einem Schmortopf 5 EL Öl erhitzen und Fleisch portionsweise rundum braun anbraten. Salzen und pfeffern, die Hälfte der Marinade angießen und das Fleisch im geschlossenen Topf 90 min schmoren.



Getrocknete Pflaumen in der restlichen Marinade einweichen. 30 g Rosinen in Wasser einweichen.



Pflaumen und Rosinen abtropfen lassen, dabei die Marinade auffangen. Pflaumen in feine Streifen schneiden, die Zwiebel und 1TL Rosmarin fein hacken.



In einer Pfanne zwei Esslöffel Butter zerlassen, Zwiebel glasig dünsten, Pflaumen, Orangeat, Rosinen und Rosmarin einrühren, mischen und pfeffern, Marinade angießen und durchköcheln.



Nach etwa 60 min Schmorzeit die Mischung zum Fleisch in den Schmortopf geben, noch 20 min schmoren, mit Salz und Pfeffer abschmecken. Vor dem Servieren mit Pinienkernen bestreuen.

[sarahnn]

I guess it's time for me to jump in too! Arethusa, you may as well have been telling my life story when you described your life as a military brat.

By the time I was Nineteen, my Dad, Mom and I had relocated five times. We were SAC also. My Dad was in the Army/AF during the last days of WWII and then joined the Air Force to follow SAC in the development of their Missle program. I don't think he came home radioactive ever but I never thought to ask. LOL

I was an only child. It got lonely but I learned to fend for myself at every new base and made a few close friends along the way.

I ended up going to a Private New England school out of H.S. Then my Dad went to his last assignment in Taiwan and I went to England where I worked for the DoD doing classified work.

Now, you're probably wondering what this has to do with this yummy thread. During my time in England, hubby and I went to Frankfurt to stay a few nights and attend a friends wedding to a German National.

We had a blast, learned some German customs, had drinks in an off limit night club, (we later found out it was off limits to the military personnel) ate dinner at a huge beer hall that was all about German culture. It was a blast. I had pork and saurkraut and potatoes and I'm sure it was prepared in heaven. It was so good.
I asked the server why their saurkraut was so heavenly compared to recipes I had in America and she said because we cure our cabbage in vinegar and they used white wine. I never did check that out.

Then had nightcaps at a club in an old WWII city bombshelter.

It was a fabulous two or three nights......

When we came back from England a few years later, I left a few pieces of my heart in beautiful Northern England. There they will remain.

Great thread, thanks for letting me play.

[Arethusa]

Hi Peter and Sarahnn,

Can't stay long enough to write more but wanted to leave a note to tell you I've read and enjoyed your posts and will join back in the conversation tomorrow.

There are times I credit being a military brat with teaching me most of what I needed to know about how to live and work as an adult dealing with the complexities foisted upon me by this society.

And then, after having worked in jobs where I had the responsibility of providing leadership to large groups thereof, there have been times when I wished I'd grown up in the same small place and was just like all the other members of this society.

I think y'all will know instinctively what I mean by that - something about not being able to suffer fools gladly. Ha ha ha.

Enjoy your evenings,

Arethusa