Traditional German Recipes

Dinner Plan 5:

Mimosa Eggs (Mimoseneier) 
Red Cabbage in Ring of Baked Fish (Rotkohl in gebackenem Fischring)
German Vegetable Salad (Gemüsesalat)
Pear Cake (Birnentorte)

Wine Hint: Select a good Riesling wine to go with your meal. Slightly chill it before serving!

Known for their pleasant dryness and intenseness, the best Riesling wines are from Baden, Franken, or the Pfalz regions of Germany. Considered by some to be the "king of white wines," a sparkling Riesling is particularly good with fish dishes, but can be enjoyed with a wide variety of recipes. When the Roman's expanded their empire into Germany about 2000 years ago, they brought the cultivation of grapes and winemaking with them. The first vineyards existed on the left bank of the Rhine, and spread from there to other regions. Monasteries advanced the production of wine in the Middle Ages, and Riesling made its appearance sometime in the early 1400s.

Mimosa Eggs (Mimoseneier)

Ingredients:

10 hard-boiled eggs
8 oz mayonnaise
1 tin pâté de foie gras or calf's liver pâté
1 bunch parsley
3/8 pint soured cream

Instructions:

Cut hardboiled eggs in half lengthwise. Remove yolks. Fill center of the egg whites with pâté de foie gras or calf's liver pâté. Loosely arrange them on a round serving platter. Mix mayonnaise and soured cream. Pour over the filled egg whites. Press the egg yolks through sieve and sprinkle over the mayonnaise mixture. Garnish with parsley.

Red Cabbage in Ring of Baked Fish (Rotkohl in gebackenem Fischring)

Ingredients:

1 1/2 lb. fish filet
4 oz margarine
7 oz white bread
Milk
Salt
Seasoning
Lemon juice

Instructions:

Mince fish filet. Soak white bread in milk. Squeeze out excess milk. Blend all ingredients well. Grease a baking ring and sprinkle with bread crumbs. Put fish mixture into baking ring. Bake in preheated oven at moderate heat for about 20 minutes. Prepare red cabbage (see below). When fish ring is done, turn out onto a serving platter. Put red cabbage into hollow of ring. Serve with mashed potatoes.

Red Cabbage

Ingredients:

2 lb. red cabbage
2 onions
2 tbsp. lard or margarine
1/2 pint red wine
2 tbsp. vinegar
6 juniper berries
1 bay leaf
3 cloves
Salt
Pepper
2 tbsp. honey, red current jelly or cranberry compôte

Instructions:

Clean, quarter, and core cabbage. Cut into small strips. Peel and dice onions. Melt lard or margarine in a large, heavy casserole dish. Add onions and fry until golden brown, and then add cabbage. Cook gently. Stir in red wine, vinegar, juniper berries, cloves, bay leaf, some salt and pepper.

Cover and cook over medium heat for approximately 45 minutes. Add honey, red current jelly or cranberry compôte to taste

German Vegetable Salad (Gemüsesalat)

Ingredients:

1 small can asparagus
1 small can green beans
1 jar/can peas and carrots
1 small can sweet corn (optional)
Soured cream
Salt
Vinegar
Pepper

Instructions:

Drain all vegetables well. Prepare a salad sauce out of soured cream, salt, vinegar, and pepper. Mix in vegetables.

Pear Cake (Birnentorte)

Ingredients:

5 medium-sized pears, peeled, halved and cored
1/4 pint white wine
1 tsp. ground cinnamon
6 oz butter or margarine
6 oz sugar
3 eggs
11 oz plain flour
2 tsp. baking powder
6 tbsp. milk
1 heaping tbsp. cocoa
4 heaping tbsp. oats
4 tbsp. rum
1 pinch ground nutmeg
1/2 tsp. cinnamon
2 tbsp. powdered sugar

Instructions:

Arrange pear halves in a pan, cored surface facing up. Sprinkle with cinnamon. Pour in white wine to cover, bring to a boil, and cook covered for about 5 minutes. Drain.

Whisk butter or margarine and sugar until creamy. Add eggs and continue whisking. Blend in sifted flour, baking powder, cocoa, nutmeg, cinnamon, and oats, gradually pouring in milk and rum.

Grease and flour a 7 inch spring-form baking tin. Pour in 2/3 of cake mixture and spread evenly. Arrange pear halves on top of batter, core surface facing down. Pour over the rest of batter. Bake in a preheated oven at 400ș for about 60 minutes. Turn out onto rack to cool. Dust with powdered sugar.

Shopping Lists:

10 hard-boiled eggs
8 oz mayonnaise
1 tin pâté de foie gras or calf's liver pâté
1 bunch parsley
3/8 pint soured cream

1 1/2 lb. fish filet
Margarine
7 oz white bread
Milk
Salt
Seasoning
Lemon juice

2 lb. red cabbage
2 onions
Lard or margarine
1/2 pint red wine
Vinegar
6 juniper berries
1 bay leaf
3 cloves
Salt
Pepper
2 tbsp. honey, red current jelly or cranberry compôte

1 small can asparagus
1 small can green beans
1 jar/can peas and carrots
1 small can sweet corn (optional)
Soured cream
Salt
Vinegar
Pepper

5 medium-sized pears
White wine
Ground cinnamon
Butter or margarine
Sugar
3 eggs
Plain flour
Baking powder
Milk
Cocoa
Oats
Rum
Ground nutmeg
Cinnamon
Powdered sugar