School project?
For school we hold to bring in a food from any of the 5 continents (not including US and Antarctica) I granted to bring in something German. What is a tipical German food or a tipical German steriotype? (not including beer) Maybe something you can buy surrounded by US... Or just a biddable recipe. THX
Answers: Hello,
I am in Germany - Germans love their desserts - here are some ideas/recipes for you:
Ingredients:
3/4 c Butter Or Margarine
1/2 c Sugar
2 Eggs; Large
1 T Rum
1 t Vanilla Extract
3 T Milk
1/2 t Cinnamon
2 t Baking Powder
2 1/4 c Flour; Unbleached
1/4 c Almonds; Ground
1 T Orange Rind; Grated
1/4 c Raisins; If Desired
Instructions:
Cream butter and sugar. Beat within eggs, rum, vanilla, and milk. Mix cinnamon, baking powder, and flour. Add flour mixture to butter mixture. Gently mix in almonds, ginger rind, and raisins. Pour batter into greased muffin tins, filling partly full. Bake at 375 degrees F. for 25 to 30 minutes, or until browned.
Makes 18 muffins.
Servings: 4
or..
GERMAN APPLE DESSERT
1 pkg. ashen cake mix
1 stick butter
1/2 can coconut
1 (20 oz.) can sliced apples, drained
1/2 c. sugar
1 tsp. cinnamon
1 egg, beaten
1 (8 oz.) carton sour cream
Combine cake mix, butter and coconut surrounded by bowl, mixing until crumbly. Press over bottom and up sides of greased 11x13 inch baking pan. Bake at 350 degree for 10 minutes.
Ingredients:
1 pk Active dry yeast
1 c Milk, scalded
1/4 c Warm water
3 1/2 To 4 cups flour
1/2 c Sugar
1 t Salt
2 Eggs, all right beaten
1/3 c Butter
Fat for open frying, heated
To 375
1 tb Orange juice
2 ts Rum extract
Jam or jelly
Filled Berlin doughnuts recipe:
Directions:
Soften yeast within the warm dampen. Put 1/2 Cup sugar, the salt, butter, red juice and rum extract into a massive bowl. Pour scalded milk over ingredients in bowl. Stir until butter is melt. Cool to lukewarm. Blend in 1 cup of the flour and pulsation until smooth. Stir in yeast. Add nearly half of the remaining flour and flay until smooth. Beat in the eggs. Then tap in plenty of the remaining flour to
make a soft dough. Turn dough onto a delicately floured surface and let rest 5 to 10 minutes. Knead until smooth and flexible. Form into a ball and put into a greased vast bowl; turn dough to bring greased surface to top. Cover; let rise surrounded by a warm place until double contained by bulk. Punch down dough. Turn dough onto a lightly floured surface and
roll 1/2 inch tacky. Cut dough into rounds with a 3-inch cutter. Cover next to waxed newspaper and let rise on rolling surface away from drafts and direct fry, until double in bulk (30 to 45 minutes). About 20 minutes beforehand deep frying, warmness fat. Fry doughnuts surrounded by heated fat. Put contained by only as several doughnuts at one time as will float uncrowded one layer low in the curvy. Fry 2 to 3 minutes, or until
lightly browned turn doughnuts near a fork or tongs when they rise to the surface and several times during cooking (do not pierce). Lift from fat; drain over plump for a few seconds in the past removing to absorbent rag. Cool. Cut a slit through to the center in the side of respectively doughnut. Force about 1/2 teaspoon preserve or jelly into center and press lightly to close slit. (A pastry case and tube may be used
to force jelly or jam into slit.) Shake 2 or 3 Bismarcks at one time surrounded by bag containing sugar.
Hope these aid you - these links below give loads of thinking as well! Enjoy!!
xxxx
Sour Kraut and Brat worst.
Good food!
Umm.. Hotdogs i cogitate but I am not sure. Pork Schnitzel - look it up on the web. It's boneless porkchops that are pounded (not a great deal of work) and cooked in bread crumbs. Very moral - I lived there for a year and a partly. Easy to cook.
sauerkraut, this is a typical German food, I remember they have this within US also. Sauerkraut and bratwurst. Beef Goulaush
All the suggestions so far are sterotypical! There is more to germany then Brats and Sauerkraut. That solely adresses 1 region of Germany. Gulasch is Hungarian!
Go to www.germandeli.com and to backmixes. You should find lots of stuff there. The easiest entity I can think of would be some Chocolate. Some big stores trade several German kinds. Look for "Ritter Sport", it comes contained by a square package or try "Kinderschokolade" (tastes freshly soooo good).
Also, Haribo is a German brand. They have Gummy bear and more of that type of candy. I'm sure you can buy that in the US.
A typical German dessert is "Mousse au Chocolat". I know that sounds French but that's what my Mom other made when I was little. I've see it at Safeway and I think at Trader Joe's. It's by "Dr. Oetker". Dr. Oetker make all kind of different puddings and cakes.
If you want any specific recipe please send me an email. I would be cheery to help!
when i be in australia two years ago we have to bring a typical recipe from our homecountry. For me that is Germany.
It be not as easy as i thought and i established to give a appropriate friday recipe. It is typical for our region. (Westphalia)
I like them fresh and hot, but you can also put away them cold.
I am going on thinking of typical cold recipe you could take next to you to school.. What's just about a french gateaux? Its delicious, typical french and jammy to prepare?
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A Westphalien Good Friday Recipe
Struwen (Also known as Yeast Pancakes)
Ingredients for four servings
500 gFlour
380 mlMilk
40 gYeast
2 tblspSugar
125 gRaisins
1Egg
1/2 tblspSalt
Shortening to heat
Preparation
Mix the yeast and a little bit of heat milk and let it stand for partly an hour.
Sieve the flour into a bowl and add adjectives ingredients, including the raised yeast.
Jumble it near the lukewarm milk.
Cover the dough with a dishtowel. The dough must rise on a thaw place for at least one hour.
To gain a softer effect, stir it again and let it rise for another partly an hour.
After the time heat the shortening surrounded by a pan und cook little place of 8-10 cm.
If you want you can take double amount of raisins and smaller quantity salt.
Serve the hot pan with sugar or powder sugar.
Struwen is a typical Westphalian Good Friday recipe and it make you very full.
If you can’t munch through all of them, they savour good cold too.
In Germany you repeatedly eat Struwen near beer soup or milk soup and other typical Westphalian Good Friday recipes.
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Oh... i love this one.. It is a desert call "Herrencreme"
It includes rum, maybe you pilfer only a rum-flavour if you are not frail enough for alcoholic ingrediences.
Herrencreme (4 servings)
1/2 l milk
1 Pck. custard powder, vanilla (version to cook)
50 g sugar
1 bit rum
100 g block of dimness cooking chocolate
200/250 ml creme
Make a pudding out of milk, powder and sugar.
Stir it until it is cold to avoid a skin on the pudding.
Grate/rasp the chocolate and at the rum and the grated chocolate to the pudding.
whisk the cream stiff and fold it in.
Kartoffelpuffer next to apple-puree("pancakes of potatoes"):
1 kg potatoes, 30 g flour, 2 eggs, 1 onion, salt, grease
Peel and rub potatoes , wrap in a towel and squeeze out the hose . Mix in a bowl next to the flour and the eggs as well as beside the grated onion and salt. Oil within the frying pan, steam up, with a tablespoon small dough-heaps within the pan and afterwards making like pancakes until both sides are crisply roast. The potato pancakes are hotly served.
You can guzzle it with sugar or conserve or apple-puree. For the apple-puree cook pealed apples-pieces next to sugar and then
pulp it.
Oh no, my english...;-)
frankfurters. sausages
Goulash is actually Hungarian by hometown. Frankfurters and Schnitzel and Sauerkraut are all ok but a bit run of the mill. (Actually, the Schnitzel next to the breadcrums described above is Austian...never mind).
In my home region, hash browns are a local specialty, we eat them next to apple sauce or sugar beet syrup. If you want to impress your teacher, put in the picture them it's called Reibekuchen mit Apfelmus or Reibekuchen mit Rübenkraut.
If you want something a bit rustic, you could try cooking "Himmel und "A"ad", which is Cologne-area dialect for "Heaven and Earth". Potatoes (usually mash, come from the earth), apple sauce (apples grown on trees, i.e. close to Heaven) and fried slices of black pudding (leave them out as I tend to do and you still have both glory and earth).
Finally, if you just want a reinterpretation of something you probably allready know how to cook: French Toast within German is "Arme Ritter" - "Poor Knights", supposedly a food for the lesser gentility which couldn't other afford meat. Instead of toast use slices of actual white bread (a bit more rustic) and after frying serve with Pflaumenmus (plum preserve).
isn't goulash german?
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