The Oktoberfest Cookbook by Cookbooks

Author:Cookbooks
Language: eng
Format: mobi, epub, pdf
Publisher: IB Dave's Library
Published: 2010-05-10T14:50:57+00:00

Stollen

41

Tomatensalat (Tomato Salad)

5 medium tomatoes, chopped

1 tsp. salt

1/4 tsp. dried thyme

1/2 cup vegetable oil

1 Tbsp. Worcestershire sauce

1 Tbsp. sugar

1 tsp. dried basil

1/4 tsp. freshly ground pepper

6 Tbsp. vinegar

1 large onion, diced

Mix together: salt, dried thyme, vegetable oil, Worcestershire sauce, sugar, dried basil, pepper, vinegar, and onions. Toss with tomatoes. Chill for about an hour and serve on lettuce leaves.

Tomatensalat (Tomato Salad)

42

Weihnachtsstollen (Christmas Loaf)

Dough:

4 1/3 cups flour

1 to 1 1/2 cups milk

2.5 ozs. yeast

1 cup plus 2 tbsp. margarine or butter

3/4 cup sugar or honey

1 tsp. salt

Flavoring:

1/2 cup candied lemon peel

1/2 cup chopped almonds

1 lemon, grated for rind

1/4 cup rum

1 3/4 cups raisins

Topping:

1/4 cup melted butter

1/2 cup Confectioner's sugar

Make a soft, pliable yeast dough from ingredients listed in the first section and let stand in bowl for 10 minutes.

Knead the spices, except the raisins, into the dough. When all other ingredients are equally distributed, add the raisins. Roll into an oval and place on a greased baking sheet. Let rest for 10 to 15 minutes. Still on baking sheet, wrap dough well in aluminium foil and store in the refrigerator for a few hours or overnight. Remove from refrigerator and take off foil. Sprinkle flour around the loaf to prevent the dough from spreading. Place loaf in a pre−heated 350−400° oven and bake 50−60

minutes, till pale gold in color. Remove from oven. Brush with melted butter and dust with Confectioner's sugar. Repeat until butter and sugar are used up. Stollen should have a thick, white layer.

Weihnachtsstollen (Christmas Loaf)

43

Weinkraut (Baked Sauerkraut with Apples)

1 qt sauerkraut

1/4 c sliced onion

2 Tbsp. butter or bacon drippings

2 or 3 medium−size apples

1 1/2 c white wine

1/2 c beef stock or bouillon

1 tsp. brown sugar

1 tsp. celery seeds

Drain kraut slightly. Cook onion in butter or drippings until transparent. Add sauerkraut and stir; cook slowly. Wash, peel, and core apples; dice fruit and add to sauerkraut. Add wine and enough stock or bouillon to cover. Cook slowly, uncovered, for 30

minutes. Add sugar and celery seeds; cover and finish cooking in moderate 325° oven 30 minutes longer.

Weinkraut (Baked Sauerkraut with Apples)

44

Weisswurst (Bockwurst)

5 lbs. veal

1 oz. ground mustard seed

5 lbs. lean pork butts

1 Tbsp. ground white pepper

3 1/2 ozs. non−fat dry milk

1 tsp. ground celery seeds

3 1/2 ozs. salt

1 tsp. mace

3 1/2 ozs. soy protein concentrate

1 oz. powdered dextrose

1 tsp. onion powder

1 qt. ice water

1 tsp. dry parsley

Grind meat through a 1/4" or 3/8" grinder plate. Add all the ingredients except the water and mix thoroughly until evenly distributed. Place the meat in the food processor, adding the water as you go along. This will help emulsify the meat. Stuff into a 32−35mm hog casing and make into 5" to 6" links. Place into 160°F water and cook until an internal temperature of 150°F is attained. Then shower the sausage with cool water until the internal temperature falls to 75°F. Place in cooler overnight before using.

Grill or fry these brats until browned. For a delicate, crunchy coating, cover the sausages with milk for 10 minutes, then coat the sausages with flour. Brown the sausage in a skillet to which you have added vegetable oil.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.