May Supper Club - German Food

In May, we met at Katharina's house for a German-themed dinner.

I (Katharina) made "Rindfleischsuppe" (beef consomme) and sauerkraut.

Beef consomme:

Soup bones (5 or 6 pieces)

About 1/2 to 1 lb chunk of stewing beef (I used a piece of chuck pot roast)
1 leek
3 carrots
1/2 small head of cauliflower
3 stalks of celery
1 bayleaf
1 clove
3 juniper berries
Salt and pepper
Small pasta shapes (such as sea shells)
Fresh parsley (optional)

1) Place the soup bones in a stockpot and cover with cold water. I used 2 quarts for this batch.
Set over high heat and bring to the boil. Skim off any foam from the surface.

2) Add the chunk of stewing beef, and continue to boil for another minute. Skim off foam from the surface again.

3) Add: Dark green part of leek, 1 chopped carrot, 1 chopped stalk of celery, bayleaf, clove, juniper berries. Cover, turn heat to Low, and simmer for about 75 minutes.

4) Using tongs, remove the bones and the chunk of meat from the pot. Discard the bones.

5) Pour the stock through a strainer. Discard the solids from the strainer.
6) Let the stock cool down (first on the counter, then in the fridge)  until the fat has solidified on the top.
Use a spoon to remove most of the fat. Leave a little behind, about 1 or 2 Tbsp, for better flavour.
7) Cut the cooked meat into small pieces.

8) Measure the stock, and pour it into a clean stockpot. Set over high heat and bring to a boil.

9) Add 2 tsp of salt and 2 chopped carrots, 2 chopped stalks of celery, chopped white and light-green part of leek, and cauliflower divided into small florets. Cover and simmer over low heat for 10 minutes.
10) Add the pasta (one Tbsp per cup of stock) and cook for another 10 minutes.

11) Turn off the burner. Add the cooked meat to the pot and allow to heat through, about 5 minutes.

12) Adjust the seasoning with salt and pepper, and add some tablespoons of minced fresh parsely if at hand.

Sauerkraut:

About 1.5 to 2 lb of fresh sauerkraut

About 1lb of pork shoulder
1 lg onion
1 sweet apple
3/4 cup of white wine or water
1 bayleaf
About 5 each of: Juniper berries, whole allspice, peppercorns
Salt, pepper, sugar
Oil for frying

Preheat oven to 325 degrees.

1) Cut the pork shoulder into 3 or 4 chunks and season with salt. Rinse the sauerkraut in a colander under running cold water for a minute or two, until it does not taste too briny anymore. Chop the onion, peel and chop the apple.

2) Set a Dutch oven with 1 Tbsp of oil over medium-high heat. Brown the pork from all sides, about 10 minutes, then push the pork to the side of the pot (or remove it and set aside).
3) Add the onions and 1/2 tsp of salt and sautee until soft, stirring often, about 4 minutes.
4) Add the sauerkraut, wine or water, apple and spices. (Put the pork back into the pot if you removed it in step 2. Bury it in the sauerkraut.)
5) Bring to a boil, then cover and place in the oven for about 1.5 hours.
6) Adjust seasoning with salt, sugar, and pepper.

To add sausages such as Kielbasa which are fully cooked: Add to the Dutch oven, burying them in the sauerkraut, about 15 minutes before the sauerkraut is done.



Kim made a "Roggenbrot" (rye bread).

Lauren made "Kartoffelpfannkuchen" (potato pancakes).

Rebecca made "Rote Grütze mit Vanillesoße" (red fruit compote with vanilla custard sauce). 

I (Rebecca) had this fruit pudding dessert in a German restaurant recently and really enjoyed it.  I'm happy to say that the homemade version is even better!  I used 1 part frozen red raspberries, 1 part red currants and 1 part blackberries.  I followed a recipe from Bella Online's German Culture Site.

Vanilla Sauce - approx. 2.1/2 cups

Ingredients

2 tablespoons cornstarch
2 1/2 cups milk
1/2 cup sugar
2 large egg yolks
1 vanilla bean split lengthwise, or 1 teaspoon vanilla extract

1. Scatter cornstarch evenly over 1/2 cup of the milk and whisk until it has dissolved
2. Add the sugar and egg yolks and whisk well.
3. Over a low heat bring the remaining milk and vanilla bean, if using, to a simmer in a medium saucepan.
4. After removing the vanilla bean, scrape the seeds into the milk, and put the bean to one side. (After rinsing and drying this can be used to flavor sugar).
5. Whisk the egg yolk mixture gradually into the milk and vanilla mix.
6. Whisk continuously until the sauce comes to boiling point. Now is the time to stir in the vanilla extract if you are using that instead of a bean. Strain sauce through a fine sieve into a bowl. Serve warm or allow to chill

The vanilla sauce can be prepared a day ahead, cooled, closely covered and refrigerated

To warm reheat gradually over a low temperature or using a double boiler and simmering water.

Rote Grütze (Fruit Pudding):

Ingredients:

2 lbs mixed red fruit - red and black currants, raspberries, cherries, blackberries, red plums which must be quartered. At least two different fruits, a variety tastes and looks better, and traditionally the proportions should be two parts of 'sour' fruit to one of sweet
2 Cups Water
1 Cup Grape Juice or Cranberry Juice
1/4 cup Cornstarch
Sugar to taste
Optional lemon juice or finely grated zest
Optional red wine and/or Kirschwasser (Cherry Water - a colorless fruit brandy)

Method:

1. Wash and prepare fruit, remove any pits.
2. Cook fruit over a low heat in 2 cups/1 pint water until tender.
3. Strain over a large bowl through sieve lined with cheesecloth, being careful not to crush fruit.  Place fruit in large serving dish.
4. Using the strained juice, make up to three cups of liquid with additional red grape or cranberry juice, or you can also substitute some of the quantity with red wine and/or Kirschwasser.
5. Bring to the boil over medium heat.
6. Dissolve cornstarch in cold water and add to hot liquid in pan, stir constantly until it thickens.
7. Sweeten sauce to taste and continue to stir until any sugar added has dissolved.  Add lemon juice or zest if used.
8. Pour the thickened juice over the fruit in the bowl.
9. Sprinkling with a little sugar prevents a skin forming on the top.
10. Refrigerate for at least five hours, overnight if possible, and until about half an hour before it is needed.
11. Pour into individual bowls or glasses before serving, or prepare sometime beforehand, return them to the refrigerator and bring out shortly before they are to be served.

The traditional topping is a thin vanilla sauce, but heavy or thin cream or ice cream are also popular, and a sprig of a green herb such as lemon balm is often added as a decorative contrast.