German Foods

Without doubt, German Foods are Unique, Delicious, Nutritious and really medicinal. If you cant go to Germany and find out what it looks like to prepare German foods, not to worry, I ll share with you about four simple recipes for german meal.

1. Bavarian Roast Suckling Pig

Ingredients
1    suckling pig [11-14 lb]
1    salt,marjoram and
1    caraway seeds
1 c  butter/bacon fat,melted or
1/2 lb bacon,Sliced
1    bottle of dark beer
1    stock,or water as necc'y
1 T  flour,in a little water
1/2 c  sour cream [optional]
Eviscerate, clean, wash and pat the pig dry. Rub inside of pig with salt, marjoram and caraway seeds. Stuff the cavity with crumpled aluminum foil to prevent the meat sinking. Place the front legs forward with the feet under the head, position the rear legs and tie with string. Rub the outside with the seasonings. Cover ears and tail with foil to prevent burning. Prop the mouth open with a stck or raw potato so that you can stuff it with apple later. Pierce the skin all over with a fork so that the fat will drain off.
Lay pig on a rack in an open roasting pan; pour in enough water to
cover the bottom of the pan. To keep pig well greased as it cooks, either brush it with butter or bacon fat every 15 min or lay strips of bacon across its back, replacing them with more as they become crisp. Add more water as needed and pierce the skin with a fork at each basting.
Sear the piglet in a hot oven, then roast in a moderate oven as follows: preheat oven to 450, put piglet in oven for 20 min and then
reduce heat to 350. Alternatively start in a 350 oven for a moister pig with a less crispy skin. Allow 25-30 min per pound; the meat should be white with no pink juices but not dried out.
If the meat browns too quickly cover with foil except when basting.
For the last half hour remove the foil from the ears and tail.
Towards the end baste frequently with beer for a browned crispy skin.
To serve, cut trussing from the legs and place the pig on a large platter. Remove the wood block or potato and insert an apple or an
unpeeled lemon. You can further garnish by cutting a circle around
the neck and covering it with a wreath of leaves or [at Christmas]
holly.
Make a simple gravy by skimming the excess fat from the pan juices and adding stock or water as required. Bring the gravy to a boil and
scrape the coagulated pan juices with a wooden spoon. Thicken with
flour and optionally add sour cream.

1. Bavarian Vanilla Cream

Ingredients
6 Servings
2 pk gelatin,unflavored
9 T  sugar
2    eggs,large, beaten
1 c  ice cream,vanilla
1 c  cream,heavy, whipped
1/2 c  ,water, cold
1 T  cornstarch
1 1/2 c  milk,scalded
1 t  vanilla
Sprinkle gelatin over cold water to soften.  Heat to dissolve
gelatin completely.  Mix together sugar and cornstarch.  Add eggs; beat for 2 minutes.  Slowly add warm milk, beating constantly.  Pour into a 1-quart saucepan.  Cook over medium heat until custard coats a spoon.
Add gelatin and ice cream while custard is hot.  Cool until slightly
thickened. Add vanilla.  Fold in whipped cream.  Pour into a 1-quart
mold. Chill until set.  Unmold carefully and serve with a garnish of
fresh fruits.

1. Bayerisch Kraut

Ingredients
1 Servings
1    white cabbage
40 g  drippings
1 T  sugar
1    onion
2    apples
1/2 T  salt
1    caraway,Ground
1/2 l  broth
2    potatoes
2 T  vinegar
1/8 l  whitewine
Remove the outer leafs of the cabbage, quarter cabbage and trim off
the stem and the thick ribs. Shred very finely.
Wash in cold, salted water and leave some minutes in this water to
make sure that all insects come out. Drain.
Wash, core and slice but do not peel the apples. Put aside.
Heat the drippings, add sugar and the finely cut onion. When brown,
add cabbage, apples, seasonings and broth. Boil for about 30 minutes.
Meanwhile grate the raw potatoes and add them after the 30 minutes.
Boil all for another 30 minutes until the cabbage is cooked.
Season with vinegar and whitewine.
Serve with Bratwurst (fried brown from all sides or grilled) and a
slice of brown bread.

1. Bayerische Erdbeercreme (Strawberry Barvarian)

6 Servings
Ingredients
1 qt strawberries

,fresh
3/4 c  sugar
1 T  gelatin,unflavored,(1 env.)
1/2 c  ,water, cold
2 t  lemon juice
1 c  cream,heavy, whipped
Slice strawberries and mix with the sugar.  Let stand until sugar
dissolves.  Sprinkle gelatin over cold water.  Set stand 5 minutes,
then heat gently until gelatin dissolves completely.  Add gelatin and
lemon juice to sliced berries.  Fold in whipped cream.  Pour into a
1-quart mold or serving dish.  Chill until set.  Carefully unmold and
serve.

Source: articlesbase

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