German Cookbook Recipes

Apple, Rice, and Meringue Pudding

Serves 4-6

Ingredients

• 9 oz (250g) short-grain rice 
• 6 tbsp sugar
• 1 pinch of salt
• 1 piece of lemon, peeled and pith removed
• 4 1/4 cups milk
• 2.2 lb (1 kg) apples, peeled
• juice of 1/2 lemon
• 2 tbsp unsalted butter
• 3 egg whites

Instructions

1. In a tall pot, bring the rice, 2 tablespoons of sugar, the salt, the piece of lemon, and the milk to a boil over low heat. Stirring constantly, cook the rice for about 15 minutes. Peel and core the apples and chop them into small pieces. Sprinkle the apple pieces with the lemon juice immediately to prevent them from turning brown. Melt the butter in a large pot, add the apples and 2 tablespoons of the sugar, and cook until the apples are tender. Spread a layer of rice pudding in a round casserole dish with a high rim. Evenly distribute the pieces of apple over the rice, then layer the remaining rice over the apples. 
2. Preheat the oven to 350°F (180°C). Using a rotary mixer, beat the egg whites in a bowl with 2 tablespoons of sugar until the form stiff peaks. Spread the egg whites over the rice. Place the casserole on the middle rack of the oven and bake for about 5-10 minutes until the meringue is lightly browned. Watch out that the meringue doesn't burn - this can happen very quickly! 

Tip: If you would like to serve this dish for dessert after a special meal, make it in individual portions as shown in the photograph. Use small ovenproof glass dishes. But spread just one layer of rice at the bottom, then top the rice with a layer of apples and top the apples with the meringue. 

Kirschenmichel (Cherry Bread Pudding)

Serves 4-6

Ingredients

• 1 3/4 lb (750g) sweet cherries, such as Bing cherries
• 5 day-old bread rolls
• 2 cups milk
• 2 large eggs
• 3 tbsp softened unsalted butter
• 6 tbsp sugar
• 1 tsp zest of 1 organic lemon
• 1 pinch of baking powder
• 2 heaping tbsp flour
• 1 tbsp bread crumbs
• a few small pieces of butter

Instructions

1. Pit the cherries and set them on one side. Slice the bread rolls into slices 1/3in (1 cm) thick and soak them in the cold milk. Separate the eggs. Using a wire whisk, whisk the butter, 5 tablespoons of the sugar and the egg yolk in a bowl until thick and creamy. Mix in the lemon zest, baking powder, flour, and milk-soaked bread. In a second bowl, using an electric hand-mixer, beat the egg whites until they form stiff peaks and fold them into the mixture. 
2. Preheat the oven to 375°F (190°C) or 350°F (180°C) if you are using convection heat. Butter a square casserole dish. Spread a layer of the cherries on the bottom of the dish, then a layer of the bread-and-egg mixture. Continue alternating layers until all the ingredients are used up. Sprinkle the top layer with the bread crumbs and dot it with a few pieces of butter. Place the bread pudding on the middle rack of the preheated oven and bake it for about 45 minutes until it is golden-brown. Remove it from the oven, sprinkle it with the remaining 1 tablespoon of sugar, and serve immediately. 

Tip: Cherry bread pudding has to be eaten fresh from the oven. When the pudding is cold, it loses much of its fluffiness and only tastes half as good as when it is hot.

Classic Cheesecake

Makes 1 9-1/2 inch (24-cm) cake

Ingredients

For the crust

• 9 oz (250g) flour
• 4 1/2 oz (125g) cold unsalted butter, cut into pieces
• 3 tbsp sugar
• 1 pinch of salt
• 1 large egg

For the filling

• 6 oz (170g) ricotta cheese
• 1 lb (450g) cream cheese
• 1/2 cup sour cream
• 1 tsp pure vanilla extract
• 4 1/2 oz (130g) sugar
• 4 large eggs
• 1/4 cup cornstarch
• 4 1/2 oz (125g) melted unsalted butter
• zest of 1 organic lemon

Instructions

1. Sift the flour into a bowl. Add the butter, sugar, salt, and egg. Using your hands, and working quickly, knead the mixture to form a smooth, elastic, dough. Shape the dough into a ball, wrap it in plastic wrap, and put it in the refrigerator to rest for at least 30 minutes. 
2. Preheat the oven to 350°F (180°C) and place the oven rack on the second level from the bottom. Butter a 9 1/2-in (24-cm) spring-form pan. Place the ricotta cheese in a fine sieve and place the sieve over a bowl. Let the ricotta drain for at least two hours. In a bowl, using an electric hand mixer, blend together the ricotta, cream cheese, and the sour cream until there are no lumps. Add the vanilla extract, sugar, eggs, cornstarch, melted butter, and lemon peel.
3. Roll out the short crust pastry to line the base and sides of the spring-form pan. Pour in the filling. Place the pan on the rack and bake the cake for about 45-55 minutes. 

Tip: If the cheesecake starts to brown too quickly when it is baking, simply cover it with parchment paper. This recipe is the basic cheesecake recipe and it can be varied quite easily. Blackberries or red currants taste delicious in the filling, as of course do raisins or pieces of apple.

Steamed Dumplings

Serves 4. 

Ingredients

• 1 lb 2 oz (500g) flour
• 1 1/2 oz (42g) yeast cake or 2 tsp active dry yeast
• 1 pinch of sugar
• 1 cup milk
• 1 large egg
• 1 1/2 tsp salt
• 3 tbsp unsalted butter

Instructions

1. Sift the flour into a bowl and make a deep well in the center. Crumble the yeast in the well, then add the sugar and 4 tablespoons of the milk. Stirring in the well, carefully incorporate a bit of flour into the liquid. Cover the bowl and leave it in a warm place for 20 minutes until the yeast bubbles up. Add the remaining milk, the egg, and 1/2 teaspoon of the salt to the dough. Using your hands, knead the dough until it no longer sticks to your fingers. This takes about 3-4 minutes. Shape the dough into 8 balls, place them on a floured work surface, and let them rise for 40 minutes more.
2. Bring 2 cups of salted water to a boil in a wide pot and add the butter. When the butter has melted, place the balls of dough in the water. Cover the pot with a tight-fitting lid and simmer over low heat for about 20 minutes. Do not remove the lid! The dumplings are ready when the liquid has evaporated and a crust has formed on the bottom of the dumplings. You can hear it when a crust has formed because the dumplings crackle a bit. Remove the pot from the heat. Using two spoons, take the steamed dumplings out of the pot and serve. 

Tip: These taste best with vanilla custard (page 116) or homemade fruit compote. The next day, any leftover dumplings are sliced and fried in a frying pan with diced bacon and served, for example, with butter mixed with herbs. 

Pan-Fried Fish with Potato Salad

Serves 4

Ingredients

For the potato salad:

• 2.2 lb (1 kg) yellow potatoes, such as Yukon gold
• salt to taste
• 1 large egg
• 4 dill pickles
• 1 large, tart apple, such as Granny Smith (about 200g)
• 9 oz (250 g) mayonnaise
• 1/2 tsp sweet Hungarian paprika
• pepper
• 1/2 bunch of chives

For the pan-fried fish:

• 1 3/4 lb (800 g) fillets of fish, such as cod or haddock
• juice of 1 lemon
• salt to taste
• 2 tbsp flour
• 1 large egg
• 1/2 cup bread crumbs
• 5-8 tbsp vegetable oil
• 4 lemon slices, cut in half

Instructions

1. To make the potato salad, wash the potatoes and cook them in their skins for about 20 minutes in boiling, salted, water. Drain, rinse them with cold water, and let them cool down a bit. Peel the potatoes and slice them into 1/4 inch (5 mm) pieces. Put the potatoes in a bowl. Cook the egg 8-10 minutes until it is hard-boiled. Rinse the egg under cold water, peel it, dice it finely, and add it to the potatoes. Finely dice the dill pickles and add them to the bowl. Peel and dice the apple and add it to the salad. Add the mayonnaise. Stir everything carefully. Season with the cayenne pepper, salt, and pepper. Chop the chives finely and sprinkle them over the salad. 
2. To make the pan-fried fish, wash the fish fillets, pat them dry, and cut them into pieces as desired (such as fish sticks). Sprinkle the fillets with lemon juice and salt. Set up a row of three plates to create a breading station. Place the flour on the first plate, the beaten egg on the second, and the bread crumbs on the third. Successively dip both sides of each piece of fish into the flour, beaten egg, and the bread crumbs, Press the pieces firmly into the bread crumbs. Heat the oil in a heavy-bottomed frying pan and, over moderate heat, fry the battered fish pieces for about 4 minutes on each side until they are crisp and golden-brown. Serve them on individual plates with a helping of potato salad. Garnish each plate with half a lemon slice. 

Tip: You can add grated coconut or chopped nuts to the bread crumbs.

Green Pea Soup

Serves 4

Ingredients

• 9 oz (250 g) dried green split peas
• 1/4 cup celery root
• 1/4 cup carrots
• 3 oz (90 g) leek
• 4 sprigs of flat-leaf parsley
• 1 tbsp unsalted butter or pork lard
• 1 lb 2 oz (500 g) smoked pork belly in one piece
• 4 medium yellow potatoes, such as Yukon Gold
• 3 1/2 oz (100 g) frozen peas
• 1 tbsp fresh marjoram leaves
• 1 tsp salt
• pepper to taste

Instructions

1. Wash the split peas thoroughly and soak in about 6 cups of cold water for at least 2 hours. Clean and trim the celery root, carrots, leek, and parsley and chop into small pieces. In a large pot, melt the butter or pork lard and sweat the vegetables over a brisk heat. Add the parsley and the peas along with the soaking water and the piece of pork belly. Turn the heat up high and bring the soup to a boil. Skim the scum that rises to the surface of the liquid. Reduce the heat and, with the pan partially covered, gently simmer the soup for 30 minutes. 
2. Peel the potatoes and cut them into small cubes. Add the potato cubes to the pot and cook the soup for another 30 minutes. Ten minutes before the end of the cooking time, add the frozen peas to the liquid. 
3. Remove the pork belly from the pot and slice it into bite-sized pieces. Return the pork cubes to the soup, add the marjoram, and let steep for 2 minutes. Season the soup liberally with salt and pepper. 

Tip: If you like your soup a bit creamier, after you have removed the pork belly from the pot, use a hand-held blender to purée the peas until the soup has the consistency you like.

Gugelhupf

Makes 1 9 1/2 inch (24-cm) Gugelhupf

Ingredients

• 3 1/2 oz (100 g) raisins
• 3 1/2 oz (100 g) currants
• 14 oz (400 g) all-purpose flour
• 1 oz (30 g) yeast cake or 3/4 tsp active dry yeast
• 1/2 cup (130 g) sugar
• 9 oz (250 g) unsalted butter
• 1 tsp pure vanilla extract
• 4 large eggs
• 1 pinch of salt
• zest of 1 organic lemon
• 3 tbsp confectioner's sugar

Instructions

1. Wash the raisins and currants in hot water and put them on paper towels to drain. Set 2 tablespoons of the flour on one side. Sift the remaining flour into a bowl and make a deep well in the center. Crumble the yeast in the well, then add the sugar and 4 tablespoons of the milk. Stirring in the well, carefully incorporate a bit of flour into the liquid. Cover the bowl and leave it in a warm place for 20 minutes until the yeast bubbles up. 
2. Set aside 1 tablespoon of the butter. Melt the rest of the butter in a pot. Using the dough attachment of an electric mixer, mix the melted butter, remaining sugar, vanilla extract, remaining milk, eggs, salt, and lemon zest into the dough until it shows bubbles. Toss the raisins and currants in the remaining 2 tablespoons of flour and gently fold them in to the dough. Grease a 9 1/2 inch (24 cm) gugelhupf mold (or a fluted tube pan), place the dough in it, cover it with plastic wrap, and let it rise in a warm place for 40 minutes. 
3. Preheat the oven to 350°F (180°C). Place the gugelhupf on the middle rack of the oven and bake it for about 50 - 60 minutes. Test the cake to see if it is done (see tip page 146). Remove the gugelhupf from the oven and cool for about 20 minutes. Turn the cake out on to a cake rack. Melt the reserved 1 tablespoon of butter and brush it over the cake. Sprinkle the cake with the confectioner's sugar. 

Tip: This cake doesn't just go beautifully with coffee, tea, or cocoa, but also tastes fabulous with a glass of red wine or a sweet dessert wine, such as ice wine or port. If you like, you can use candied lemon or orange peel instead of or along with the currants, adjusting the measurements accordingly.

Königsberg Meatballs

Serves 4

Ingredients

• 2 day-old bread rolls
• 1 large onion
• 1 3/4 lb (750g) mixed ground meat (such as veal, beef, and pork) 
• salt to taste
• a pinch of pepper
• a pinch of grated nutmeg
• 3 large eggs
• 2 tbsp unsalted butter
• 2 heaping tbsp flour
• 1 cup milk
• 3 1/2 oz (100g) capers from a jar, with their liquid
• 1 egg yolk
• 1/4 cup heavy cream
• 1/2 tsp sugar
• 1 tsp freshly squeezed lemon juice

Instructions

1. Put the bread rolls in water to soften them. Dice the onion finely. Squeeze out the bread to remove excess water. Place the ground meat in a bowl and add the bread rolls, diced onion, salt, pepper, nutmeg, and eggs and knead everything together very well. Moisten your hands and shape the mixture into 20 meatballs. 
2. In a large pot, bring 8 1/2 cups of well-salted water to a boil. Add the meatballs to the water. Turn down the heat so the water barely simmers, and gently poach the meatballs for 10 minutes, making sure the water does not boil. Remove the meatballs. Measure out 2 cups of the cooking liquid and set aside. 
3. Melt the butter in a pot, stir in the flour and cook for a minute or two. Gradually add the milk and poaching liquid, stirring constantly with wire whisk to prevent lumps from forming. Turn off the heat and let the sauce rest on the burner you have just used, uncovered, for 10 minutes. Stir now and then. Add the capers along with their liquid. Beat together the egg yolk and cream and stir into the sauce. Season with the salt, pepper, sugar, and lemon juice. Put the meatballs in the sauce and gently warm the sauce and meatballs, making sure the sauce does not boil. 

Tip: An excellent side dish to serve with "Königsberg Meatballs" is a salad of cooked red beets dressed with a pinch of salt, oil, and freshly grated horseradish. 

Zwetschgendatschi (Plum Tart)

Makes 1 baking tray

Ingredients

• 1 lb 2 oz (500g) flour
• 1 1/2 oz (42g) yeast cake or 2 tsp active dry yeast
• 3 1/2 oz (100g) sugar 
• 1 cup lukewarm milk
• 4 1/2 oz (125g) softened unsalted butter
• 2 large eggs
• 1 pinch of salt
• 2.2 lb (2 kg) fresh plums or prunes
• 1 3/4 oz (50g) sugar

Instructions

1. Sift the flour into a bowl and make a deep well in the center. Crumble the yeast in the well, then add the sugar and 4 tablespoons of the milk. Stirring in the well, carefully incorporate a bit of flour into the liquid. Cover the bowl and leave it in a warm place for 20 minutes until the yeast bubbles up. 
2. Melt the butter. Add the rest of the milk and sugar, the eggs, butter, and salt to the dough. Using your hands, knead the dough until it no longer sticks to your fingers. This takes about 3 - 4 minutes. Cover and let the dough rise in a warm place for 40 minutes more until it has almost doubled in volume. 
3. Wash the plums or prunes, and cut them in half, but not completely, so that the halves are still attached together. Remove the pits. Then cut each half lengthwise into two, again not completely, so that the fruit hangs together like an accordion. Grease a 16x12x1 inch (40x30x2.5cm) baking tray or line it with parchment paper. 
4. Turn out the dough onto a floured work surface, roll it out into a rectangle the size of the baking tray, and place it on the baking tray. Using the tines of a fork, prick the dough all over. Arrange the plums or prunes in closely-packed rows on top of the dough. Cover the tart with a cloth, and let it rise for 20 minutes more. Preheat the oven to 400°F (200°C). Place the baking tray on the middle rack of the oven and bake the tart for 30 minutes. Remove it from the oven and sprinkle it with the sugar while it is still hot. 

Poppyseed Streusel Squares

Makes 1 baking tray

Ingredients

Filling: 

• 9 oz (250g) raisins
• 2 tbsp rum
• 1 lb 2 oz (500g) ground poppyseed
• 2 cups milk
• 2 1/2 oz (70g) semolina
• 5 1/2 oz (150g) sugar
• 1 pinch of salt
• 1 large egg
• juice of 1/2 lemon

Base:

• 5 1/2 oz (150g) softened unsalted butter
• 5 1/2 oz (150g) sugar
• 2 large eggs
• 1 pinch of salt
• zest of 1/2 organic lemon
• 9 oz (250g) flour
• 2 tsp baking powder

Streusel:

• 7 1/2 oz (200g) unsalted butter
• 9 oz (250g) flour
• 9 oz (250g) sugar
• 1 pinch of salt

Instructions

1. To make the filling, soak the raisins in the rum for 30 minutes. Place the poppyseed in a bowl and pour 2 cups of boiling water over it. Stir, and let the poppyseed swell for about 15 minutes. In a pot, bring the milk to a boil, and add the semolina, sugar, and salt. Stirring constantly, cook the mixture for 1 minute. Remove it from the heat. Pour the semolina into the poppyseed, stir in the egg and the lemon juice, and let cool. Preheat the oven to 350°F (180°C). Line a 16x12x1 inch (40x30x2.5cm) baking tray with parchment paper. 
2. To make the base, using an electric hand mixer cream together the butter and sugar. Gradually add the eggs, salt, lemon peel, flour, and baking powder. Mix everything together until the dough is smooth. Spread out the dough on the parchment paper. 
3. To make the streusel, first melt the butter. Put the flour, sugar, and salt in a bowl, add the melted butter, and mix until large crumbs (the streusel) form. Spread the poppyseed filling over the dough. Evenly sprinkle the streusel over the filling. Place the baking tray on the middle rack of the oven and bake the poppyseed squares for 40 - 45 minutes.

Potato and Jam Pastries

Makes 1 dozen pastries

Ingredients

• 9 oz (250g) salad potatoes, such as Yukon Gold
• 1 3/4 oz (50g) softened unsalted butter
• 2 large eggs
• 3 1/2 oz (100g) sugar
• 9 oz (250g) flour
• 1/2 tsp double-acting baking powder
• 1 pinch of salt
• 1 tsp pure vanilla extract
• 12 heaping tsp jam to taste
• 3 tbsp milk
• a bit of confectioner's sugar

Instructions

1. The day before you want to make the pastries, boil the unpeeled potatoes in liberally salted water until they are done. On baking day, peel the potatoes and put them through a potato ricer. Cream the softened butter and the eggs and sugar in a bowl until thick and fluffy. Mix in the vanilla extract and the potatoes. Mix the flour with the baking powder and salt and beat into the potato mixture. Lightly knead the dough, gather it into a ball, cover it with plastic wrap, and let it rest for 1 1/2 hours in the refrigerator. 
2. Preheat the oven to 400°F (200°C). Line a baking tray with parchment paper. Roll out the dough on a floured work surface until it is 1/4 inch (5mm) thick. Cut out 12 squares about 4 inches (10cm) on each side. Spread each square with 1 heaping teaspoon of the jam. Working from the tip, roll up the squares diagonally into croissant shapes. Place them on the parchment paper and brush them with milk. Place the baking tray on the middle rack of the oven and bake the triangles for 20 - 25 minutes until they are golden-brown. Remove the baking tray from the oven and dust the pastries lightly with confectioner's sugar. 

Tip: Apricot jam, plum butter, or rosehip butter also make good fillings for the pastries. Don't worry if a bit of the jam leaks out when the pastries are baking, they taste even better.

Rhine Sauerbraten with Potato Dumplings

Serves 4

Ingredients

For the sauerbraten: 

• 1 carrot
• 1 large onion
• 2 cups water
• 1 cup red wine vinegar
• 4 cloves
• 10 dried juniper berries
• 10 allspice berries
• 1 tsp white peppercorns
• 1 bay leaf
• 2.2 lb (1 kg) boneless beef bottom round
• 1 tsp salt
• 1 tsp pepper
• 3 tbsp vegetable oil
• 3 oz (80 g) raisins
• 1 tsp cornstarch if desired
• honey or sugar to taste

For the potato dumplings: 

• 2.2 lb (1 kg) white potatoes, such as russet potatoes
• salt
• 3 1/2 oz (100 g) flour
• a bit of freshly grated nutmeg
• 2 large eggs

Instructions

1. Wash the carrot, peel the onion, and dice them finely. Place the vinegar, water, and carrots in a pot, and bring to a boil. Add the cloves, dried juniper berries, allspice berries, pepper, and bay leaf and stir. Remove the marinade from the heat and cool it down. Put the venison in a large bowl, pour the marinade over it, cover, and marinate the meat in the refrigerator for 3 days, turning it now and then - sauerbraten is not a dish for impromptu dinner invitations! 
2. Remove the meat from the marinade, pat it dry, and season it with salt. Pour the marinade through a sieve, retaining the marinade and vegetables. In a heavy casserole, heat the vegetable oil and sear the meat on all sides. Add the marinade vegetables and spices. Pour 1 cup of the marinade into the casserole, stirring to loosen the brown bits on the bottom. Boil the sauce briefly and reduce the heat. Cover the casserole and gently simmer the roast over low heat for about 2 hours, turning it now and then. If needed, add a bit of water. 
3. To make the potato dumplings, boil the potatoes in salted water. Let the steam evaporate and peel the potatoes while they are still hot. Immediately put them through a potato ricer into a bowl. Cover and chill. Once they are cool, sprinkle the flour over the potatoes and season them with 1/2 teaspoon salt and the - [Rest of recipe missing; page cuts off there.] 

Sauerkraut

Makes 10 1/2 qts (101)

Ingredients

• 1 lb (5 kg) green cabbage
• 1 1/2 oz (40 g) salt (not sea salt)
• 20 dried juniper berries
• 1 cup white wine or whey

Instructions

1. Remove the outer leaves from the heads of cabbage and set them aside. Quarter the cabbages, core them, and finely shred the cabbage using a cabbage grater or pickling grater. Place half of the outer cabbage leaves on the bottom of the fermenting pot. Place the cabbage in the pot in layers about 4-in (10-cm) high. Salt each layer, add a few juniper berries, and then pound the layer vigorously with a cabbage masher to release as much juice as possible. Only then proceed to make the next layer. Repeat this step until all the cabbage and salt have been used. The pot should be about three-quarters full. 
2. Pour the white wine or whey into the stoneware pot to start the fermenting process. Use the remaining outer leaves of the cabbage to cover the top layer. Fill the rim of the stoneware pot with water and set the lid on top. Let the cabbage ferment at room temperature. An occasional bubbling shows that the fermented process is underway. Check the sauerkraut pot regularly to make sure there is enough liquid since the sauerkraut always must be covered by liquid. If it isn't, pour in brine made of 2 tablespoons salt per 4 1/4 cups of water). After 10 days, the pre-fermentation phase is finished. Then, place the stoneware pot in a cool place such as a basement. After 8 weeks, the sauerkraut is ready. To ensure that the lid stays tightly sealed, now and then top up the water in the rim. 

Wiener Schnitzel with Potato and Cucumber Salad

It was decades ago when I was first introduced to real Wiener schnitzel. While I was visiting Vienna, a friend took me to a small, rustic, restaurant "Zu den 2 Lieserln." There, without much ceremony, we were served two thin, tender, crispy, golden-brown schnitzels so large that they hung over the edges of the plates. They were served with the classic side dish of lukewarm potato-cucumber salad. I was so impressed - and enthusiastic. In Germany, I'm still looking for a simple local restaurant that serves this dish. But it isn't all that hard to make real Wiener schnitzel - if you pay attention to a few small details, that is. 

Birgit

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German Cookbook Recipes

Baked Apple Cake

Makes 1 9 1/2-in (24-cm) cake

Ingredients

For the pastry:

• 7 1/2 oz (200 g) all-purpose flour
• 1/2 tsp baking powder
• 5 tbsp sugar
• 1 tsp pure vanilla extract
• 1 pinch of salt
• 1 large egg
• 7 tbsp softened unsalted butter

For the custard filling: 

• 8 small, tart apples
• juice of 1 lemon
• vanilla pudding mix (not instant)
• 3 tbsp sugar
• 2 1/2 cups heavy cream
• 3 tbsp sliced almonds

Instructions

1. Preheat the oven to 350°F (180°C) or 325°F (170°C) if you are using convection heat. Grease a 9 1/2-in (24-cm) spring-form pan. To make the pastry, sift the flour and baking powder into a bowl. Using the dough hook attachment, knead the sugar, vanilla extract, salt, egg, and butter in an electric mixer to form a dough. Gather the dough into a smooth ball and divide it in two. Roll out one ball to line the base of the spring-form pan. Wrap the remaining dough in plastic wrap and chill. Lay the pastry in the base and prick it with the tines of a fork. Place the pan on the middle rack of the oven and prebake the base for about 15 minutes. Remove from the oven and let cool for 15 minutes. Leave the oven on. 
2. Form the second ball of dough into a long roll and shape it into an edge for the cake. Peel the whole apples and remove the cores with an apple corer. Sprinkle them with lemon juice and set them upright on the pastry base. Measure out enough pudding mix for 2 cups of milk in a bowl. Stir in the sugar and 1 cup of the cream. In a pot, bring the remaining cream to a boil, stirring constantly. Remove the cream from the stove and, stirring constantly with a wire whisk, pour in the pudding mixture. Return the pot to the stove and let the custard cook for 2 minutes more. Pour the hot custard over the apples and sprinkle the sliced almonds over the top. Place the cake on the middle rack of the oven and bake it for 65 minutes. 

Tip: If you would like to bake the cake with raisins, soak 5 tablespoons of raisins in 2 - 3 tablespoons rum for 30 minutes, sprinkle them over the apples, and then pour the custard over the apples. 

Frankfurt Herb Sauce

Serves 4

Ingredients

• 9 large eggs
• 1 bunch each of chives, flat-leaf parsley, borage, sorrel, salad burnet, chervil, and watercress
• 7 oz (200 g) crème fraîche
• 14 oz (400 g) sour cream
• 4 1/2 oz (125 g) quark (alternatively, use a thick and creamy, plain, non-fat yogurt
• 1 level tsp mustard
• 2 tsp salt
• 2.2 lb (1 kg) yellow potatoes, such as Yukon Gold
• 1/2 tsp caraway seeds
• small pieces of butter for the potatoes

Instructions

1. Cook the eggs for 8 - 10 minutes until they are hard-boiled. Peel the eggs. Chop 1 egg finely and set it aside. Wash the herbs, pat them dry, and chop them coarsely. Put the crème fraîche in the food processor, add the herbs, and purée. Gradually add the sour cream, quark or yogurt, mustard, and 1 level teaspoon salt to the food processor and mix thoroughly. The sauce should be thick and creamy. Place the sauce in a bowl and stir in the chopped egg. Taste for seasoning. Add a bit of salt if needed. 
2. Scrub the potatoes and place them in a pot. Add 1 teaspoon of the salt and the caraway seeds. Fill the pot with cold water until the potatoes are just covered. Set the lid on the pot, bring the water to a boil, and cook the potatoes over moderate heat for about 20 minutes or until they are done. Turn off the heat. Drain the potatoes, return them to the pot, and shake them back and forth until all the water has evaporated. Peel the potatoes and keep warm. 
3. To serve, place 1 large ladle of herb sauce onto each plate along with 2 hard-boiled eggs and a few peeled potatoes. Distribute the pieces of butter over the potatoes and salt to taste. 

Tip: If you don't have a food processor, or if you prefer hand-chopped herbs, chop the herbs very finely and stir them into the liquid with a large wire whisk. If you have trouble finding any of the herbs listed above, substitute baby field greens, arugula, lovage, or stalk celery leaves, young beet leaves - whatever you like. Just keep in mind that no one herb should dominate.

Kale and Sausage Stew

Serves 4

Ingredients

• 1 3/4 lb (800 g) small potatoes (such as fingerlings or new potatoes)
• salt to taste
• 3 1/4 lb (1 1/2 kg) kale
• 2 onions
• 3 tbsp pork lard or clarified unsalted butter 
• pepper
• 1 heaping tbsp sugar
• 8 sausages, such as mild chorizo
• 2 tbsp unsalted butter
• mustard to taste

Instructions

1. Cook the potatoes in salted water and peel them. Set them aside. Strip the kale leaves from the ribs. Thoroughly wash the kale, changing the water several times until it is clean - kale can be quite sandy. Let it drain in a sieve. Peel the onions and chop them finely. Melt the pork lard or clarified butter in a large pot and sauté the onions until they are translucent. Coarsely chop the kale and add it to the onions. Stirring constantly, briefly cook the kale and onions and season liberally with salt, pepper, and 1 pinch of sugar. Pour in 1 cup of water and stir. Place the sausages on top of the kale. Cover and let simmer on a low heat for 2 hours. 
2. Shortly before the kale is cooked, melt the butter in a large, heavy, frying pan. Add the peeled potatoes and cook them over moderate heat until they are golden-brown. Evenly sprinkle the remaining sugar over the potatoes and, turning them frequently, caramelize them until they are golden-brown. Season with salt. Remove the sausages from the kale and arrange them on a pre-warmed platter with the potatoes. Return the kale to a boil, stirring constantly, boil briefly, and put the kale into a bowl. Serve any kind of mustard you like as a condiment for the sausages. 

Tip: Instead of or in addition to the sausages (but then only buy two sausages), kale also tastes very good served with smoked pork loin (kasseler). While you are sautéing the onions, brown 4 pieces of smoked pork loin in the lard but take them out of the pan before the onions become translucent. Then place the smoked pork loin and the sausages on top of the kale. 

Pickled Red Cabbage Salad

Makes about 4 jars - 2 cups (500 ml) each

Ingredients

• 1 head of red cabbage (about 4 1/2 lb (2 kg))
• 3 tbsp salt
• 8 1/2 cups fruit vinegar (such as apple vinegar)
• 5 tbsp sugar
• 1 tbsp coarsely crushed black peppercorns
• 1 tbsp coarsely crushed allspice berries
• a 2 in (5 cm) strip of thinly-peeled organic orange peel

Instructions

1. Quarter the red cabbage and remove its core. Shred the cabbage finely and place it in a glass or ceramic bowl. Add the salt and toss well. Using a cabbage or potato masher, vigorously mash the cabbage for 5 minutes. Place it uncovered in the refrigerator or another cool place for 24 hours. Pour the cabbage into a sieve and let it drain well. Then, place the cabbage and the remaining ingredients in a nonreactive pot. Bring everything to a boil and cook gently over moderate heat for about 15 minutes, stirring often. 
2. Fill a boiling-water canner half-full with water and heat the water until it is hot but not boiling. Using a slotted spoon, remove the cabbage from the pot and fill it into sterilized jars. Return the liquid in the pot to a boil and pour the piping-hot liquid over the red cabbage until the jars are filled, leaving a 1/4 in (5 mm) headspace. Seal the jars with sterilized self-sealing lids and jar rings. Place them in the boiling-water canner, adding boiling water if needed to ensure the tops of the jars are covered by about 1 in (2.5 cm) of water. 
3. Bring the water to a rolling boil over high heat and boil for 10 minutes. Let the cabbage marinate in the jars for at least 1 - 2 weeks. Stored in a cool, dark, place, the pickled red cabbage will keep for 4 - 6 months. Store opened jars in the refrigerator and use the red cabbage salad within 3 days. 

Tip: To make green cabbage salad, replace the allspice berries with caraway seeds and use a bay leaf instead of orange peel.

Potato and Jam Pastries

Makes 1 dozen pastries

Ingredients

• 9 oz (250g) salad potatoes, such as Yukon Gold
• 1 3/4 oz (50g) softened unsalted butter
• 2 large eggs
• 3 1/2 oz (100g) sugar
• 9 oz (250g) flour
• 1/2 tsp double-acting baking powder
• 1 pinch of salt
• 1 tsp pure vanilla extract
• 12 heaping tsp jam to taste
• 3 tbsp milk
• a bit of confectioner's sugar

Instructions

1. The day before you want to make the pastries, boil the unpeeled potatoes in liberally salted water until they are done. On baking day, peel the potatoes and put them through a potato ricer. Cream the softened butter and the eggs and sugar in a bowl until thick and fluffy. Mix in the vanilla extract and the potatoes. Mix the flour with the baking powder and salt and beat into the potato mixture. Lightly knead the dough, gather it into a ball, cover it with plastic wrap, and let it rest for 1 1/2 hours in the refrigerator. 
2. Preheat the oven to 400°F (200°C). Line a baking tray with parchment paper. Roll out the dough on a floured work surface until it is 1/4 inch (5mm) thick. Cut out 12 squares about 4 inches (10cm) on each side. Spread each square with 1 heaping teaspoon of the jam. Working from the tip, roll up the squares diagonally into croissant shapes. Place them on the parchment paper and brush them with milk. Place the baking tray on the middle rack of the oven and bake the triangles for 20 - 25 minutes until they are golden-brown. Remove the baking tray from the oven and dust the pastries lightly with confectioner's sugar. 

Tip: Apricot jam, plum butter, or rosehip butter also make good fillings for the pastries. Don't worry if a bit of the jam leaks out when the pastries are baking, they taste even better.

Potato-Cucumber Salad

Schnitzels

Serves 4

Ingredients

For the potato-cucumber salad:

• 1 3/4 lb (800 g) yellow potatoes, such as Yukon Gold
• 1 tsp salt
• 1/2 English cucumber
• 1 cup beef broth
• 3 tbsp white wine vinegar
• 5 tbsp sunflower oil
• 1 tsp medium-hot mustard
• 1 small onion
• 1 bunch of chives

For the schnitzels: 

• 4 thinly-cut boneless top round veal cutlets 1/4 lb (120 g) each 
• a bit of vegetable oil
• salt to taste
• pepper
• freshly grated nutmeg
• 4 tbsp all-purpose flour
• 3 1/2 oz (100 g) fresh bread crumbs
• 2 large eggs
• 2 tbsp milk
• 7 1/2 oz (200 g) clarified unsalted butter
• 4 lemon wedges
• cranberry sauce to taste

Instructions

1. To make the potato and cucumber salad, wash the potatoes, place them in a pot, and cover with cold water. Add salt. Cover the pot, bring the water to a boil, and cook the potatoes for about 15 minutes until they are done. While they are cooking, peel the cucumber and slice it thinly. Heat the beef broth in a small pot. In a large bowl, combine the vinegar, oil, mustard, and a pinch of salt to make a dressing. 
2. Drain the potatoes, let the steam evaporate, and peel them while they are hot. Cut them into thin slices directly into the dressing. Add the hot broth to the potatoes one-third at a time, tossing carefully after each addition. Wait 10 minutes between each addition to let the potatoes absorb the broth. Finely grate the onion. Chop the chives very finely. When the potato salad is lukewarm, add the cucumber slices, grated onion, and chives. 
3. To make the schnitzels, spread a layer of plastic wrap on a work surface and grease it lightly with the vegetable oil. Place the veal cutlets on the plastic wrap and cover them with another layer of wrap. Carefully flatten the cutlets with a meat pounder until they are about 1/8 in (3 mm) thick. Strip off the wrap and season the schnitzels on both sides with salt, pepper, and a bit of nutmeg. Place the flour and bread crumbs on two separate plates. In a deeper plate, mix together the milk and the egg. 
4. Heat the clarified butter in a large, heavy, frying pan. Dip each side of the schitzels into the flour, egg mixture, and bread crumbs. Shake off any excess breading. To get the coveted slightly wavy, bread-crumbed crust, do not press down on the schnitzels! Immediately place the schnitzels in the hot butter and fry them until they are golden brown. They should float in the butter as they fry. Shake the frying pan gently back and forth so that the butter flows over the schnitzel. After about 2 - 3 minutes, carefully turn each schnitzel and fry it on the other side for 2 - 3 minutes. Remove the schnitzels from the frying pan and put them on paper towels to drain. Serve with lemon wedges, potato and cucumber salad and, if desired, with a bit of cranberry sauce. 

Quark Stollen

Makes 1 stollen

Ingredients

• 1 lb 2 oz (500 g) flour
• 1 1/2 oz (42 g) yeast cake or 2 tsp active dry yeast
• 7 1/2 oz (200 g) sugar
• 1/2 cup lukewarm milk
• 5 1/2 oz (150 g) raisins
• 9 oz (250 g) quark (alternatively, use thick and creamy, plain, non-fat yogurt)
• 2 large eggs
• 7 tbsp softened unsalted butter
• 1 pinch of salt
• 1 oz (25 g) candied lemon peel
• 1 oz (25 g) candied orange peel
• 1 tsp melted unsalted butter
• 3 tbsp confectioner's sugar

Instructions

1. Sift the flour into a bowl and make a deep well in the center. Crumble the yeast in the well, then add the sugar and 4 tablespoons of the milk. Stirring in the well, carefully incorporate a bit of flour into the liquid. Cover the bowl and leave it in a warm place for 20 minutes until the yeast bubbles up. 
2. Wash the raisins in hot water and drain them. Add the raisins, the remaining milk, quark or yogurt, eggs, butter, the remaining sugar, salt, candied lemon peel, and candied orange peel to the dough. Using the dough hook of a hand mixer, knead the dough until it no longer sticks to the side of the bowl. 
3. Line a baking tray with parchment paper. Flour your hands and gather the dough into a long loaf, place it on the baking tray, and place the stollen on the middle rack of a cold oven.
4. Heat the oven to 350°F (180°C) and bake the stollen for 45-55 minutes. After about 15-20 minutes, when the stollen is already light brown, it is important to cover it with parchment paper, otherwise it will become too dark. Remove the stollen from the oven and brush melted butter over it immediately. Let it cool. Before serving, dust the stollen with sifted confectioner's sugar. 

Tip: All the ingredients should be at room temperature so make sure to take them out of the refrigerator in advance. There are many ways to vary this stollen recipe. You can leave out the candied lemon peel and, instead, use grated organic lemon peel, or add chopped almonds or pistachios to the dough or put marzipan paste in the middle of the dough.

Raspberry Sponge Roll

Makes 1 sponge roll

Ingredients

• 4 large eggs
• 4 tbsp hot water
• 5 1/2 oz (150 g) sugar
• 1 tsp pure vanilla extract
• 2 1/2 oz (75 g) flour
• 1 3/4 oz (50 g) cornstarch
• 3/4 tsp double-acting baking powder
• 3 1/2 oz (100 g) sliced almonds
• 1 tsp unsalted butter
• 1 1/4 cups heavy cream
• 1 tbsp confectioner's sugar
• 10 1/2 oz (300 g) raspberries

Instructions

1. Line a 16x12x1 in (40x30x2.5 cm) baking tray with parchment paper. Preheat the oven to 400°F (200°C) or 350°F (180°C) on the convection setting. Using the highest setting of an electric hand mixer, beat the eggs and the 4 tablespoons of hot water in a large bowl until thick and foamy. Gradually add the sugar (reserving 3 teaspoons for later) and the vanilla extract. Beat for 2 minutes more. Combine the flour, cornstarch and baking powder, sift over the egg mixture, and gently fold them in. Pour the sponge batter onto the lined baking tray. It should be about 1/3 in (1 cm) deep. 
2. Place the tray on the bottom rack of the oven and bake the sponge for 10-15 minutes. Lightly sprinkle 1 tablespoon sugar on a clean dish towel. Remove the baked sponge from the oven and turn it out immediately on to the towel. Quickly, and carefully, peel off the parchment paper. Using the towel, roll up the sponge from the short side and let cool. 
3. Melt the butter in a nonstick frying pan. Add the sliced almonds and lightly roast them, stirring constantly. Sprinkle 1 teaspoon of sugar over them, stir briefly, and remove from the heat. Whip the cream lightly, add the confectioner's sugar, and continue whipping until the cream forms stiff peaks. Unroll the sponge, leaving it on the towel. Spread half of the whipped cream evenly over the sponge. Sprinkle the raspberries with 1 teaspoon of sugar and press them lightly into the cream. Re-roll the sponge and filling but don't roll it up too firmly otherwise too much cream will squeeze out from the sides. Slice the ends of the roll with a knife to make them even. Spread the remaining cream over the raspberry roll and sprinkle it with the roasted sliced almonds. 

Tip: Sliced almonds often keep getting darker after roasting so as soon as you have roasted them, turn them out of the frying pan on to a cold plate. 

Strawberry and Rhubarb Jam

Makes about 5 jars - 8 oz (250 ml) each

Ingredients

• 2.2 lb (1 kg) strawberries
• 1 lb 2 oz (500 g) rhubarb
• 1 package light pectin crystals

Instructions

1. Wash and trim the strawberries, which should be free of bruises, and rhubarb. Cut the ends off the rhubarb stalks and chop the stalks into small pieces. Hull the strawberries, place them in a large nonreactive pot, and crush them with a potato masher. Add the rhubarb and sugar. Stirring constantly, bring the fruit to a full rolling boil and cook for 5-8 minutes. Use the masher to crush any still-intact pieces of fruit. When the setting point test shows the jam will set (see tip on page 176), immediately ladle the jam into sterilized glass jars, leaving a 1/4 in (5 mm) headspace. Cover the jars with sterilized self-sealing lids and jar rings. Fill a boiling-water canner half-full with hot water and heat the water until it is hot but not boiling. Place the jars in the canner, adding more boiling water if needed to ensure the tops of the jars are covered by about 1 in (2.5 cm) of water. Bring the water to a rolling boil over high heat and boil for 5 minutes. Let the jars cool. The jam will keep for about 12 months in a cool, dark place. 

Vegetable Soup with Semolina Dumplings

Serves 4

Instructions

For the vegetable broth:

• 1/4 celery root
• 1 large onion
• 2 large carrots
• 2 stalks of celery
• 2 tbsp unsalted butter
• 1/2 bunch of flat-leaf parsley 
• 1 tsp tomato paste
• 1 level tsp salt
• 1 clove
• 1/4 cup peas (fresh or frozen)
• 1/4 cup chives chopped very finely

For the semolina dumplings: 

• 1/2 cup milk
• 1 tbsp unsalted butter
• salt to taste
• 1 large pinch of freshly-grated nutmeg
• 1/3 cup semolina
• 1 large egg

Instructions

1. To make the soup, clean the celery root, onion, carrots, and celery, dice finely, melt the butter in a large pot, and sauté the vegetables. Chop the parsley and add it to the pot along with the tomato paste, salt, and the clove, stir, and sauté briefly with the vegetables. Pour 5 1/4 cups of cold water into the pot. Bring all the ingredients to a boil and simmer on a low heat for about 30 minutes, stirring every now and then. If scum rises to the surface, skim it off with a slotted spoon. During the last 5 minutes of the cooking time, add the peas and taste the soup again for seasoning. Add salt if needed. 
2. To make the semolina dumplings, place the milk, butter, salt, and nutmeg in a small pot, bring to a boil, and remove from the heat. Add the semolina and cook, stirring constantly with a spoon, until a smooth ball forms and comes away from the sides of the pot. Then, beat in the egg. Using two teaspoons dipped into cold water now and then, cut out small dumplings from the semolina mixture. Place them directly into the simmering vegetable soup and let them poach in the liquid for 5 minutes. Ladle the soup and the dumplings into soup bowls and garnish with a sprinkling of chives.

Tip: This soup also tastes very good as a noodle soup and is quickly made. Instead of semolina dumplings, add a handful of star noodles to the soup during the last 5 minutes of cooking time. 

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