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Traditional German Cuisine - Yahoo Recipe Search
AllrecipesBramboracky (bram-bor-atch-key) are traditional pan-fried potato pancakes best accompanied by beer. This is a recipe that my Czech boyfriend and I have fun with often. Potato pancakes are commonly associated with traditional Czech, Ukrainian, Yiddish, German, Hungarian and Polish cuisines, although other cuisines (including those of India and Korea) also have similar potato pancakes.YummlyIf you have some stale bread in your pantry, you may be much closer to a delicious meal than you imagined. Mixed with a few basic ingredients, dry bread cubes can become knodel — traditional German bread dumplings. Sometimes called 'semmelknodel,' these dumplings are quick and easy to make. They're an inventive way to transform old bread into a warming side dish, or the base of a hearty a main course. Dry bread cubes are simply moistened with milk and eggs, and flavored with minced onion, fresh parsley, and some black pepper. This mixture is formed into balls, and simmered until fluffy. Knodels are particularly popular in Bavaria. They're an ideal accompaniment to traditional dishes like jägerschnitzel or rouladen. They're also in popular in Austria, in the Tyrol region especially, but you'll also find them in the most elegant restaurants of Vienna. The northern Italians even have a version of knodel, also in the Tyrol region. These are classic winter comfort food. In Germany and elsewhere, they are both a childhood favorite and a sophisticated, satisfying staple. Although hearty and satisfying, the ideal knodel are also light and fluffy. These tasty Bavarian dumplings are not at all tricky to make. But a few simple tricks will ensure great results. ## Tips And Tricks For Easy Knodel Preparation And Perfect Results _Start with dry bread:_ Knodel originated as a clever way to use up dry bread rolls so stale bread is the best base for light knodel -- they'll soak up a mixture of milk and egg. If you don't have stale bread, you can do what German cooks do: cut the bread into small cubes and toast them in the oven on a low temperature, much like croutons. Be careful to not let the bread cubes get too dark, but lightly browned bread cubes can give your dumplings a nice toasty flavor. _Use your judgement:_ While this knodel recipe provides the quantity of bread, milk, and eggs you need to make it, knodel recipes are flexible and forgiving and because all bread types are different, you may need a little more or a little less bread. Some bread is very airy and absorbent and can soak up lots of liquid. Other bread may be denser and need less liquid. What you are looking for is a mixture that will hold together nicely and form a smooth ball. If your mixture is too wet, the bread dumplings will fall apart as they simmer. If it's too dry, the dumplings may turn out to be dense and heavy. If you aren't sure you have the right consistency, go ahead and cook a test dumpling. If it falls apart in the water, you need to add a little more bread to help the mixture hold together. If the fully cooked dumpling is too heavy, you can loosen up the mixture with some extra milk. _Use a light hand:_ The key to making feather-light dumplings is a light touch. You don't need any special equipment to make knodel - just a large bowl and your hands. Mix the dough only until it comes together. Some of the bread cubes will remain intact, giving the finished dumplings a little texture. _Get your hands wet:_ Knodel dough can stick to your hands. Before you begin to shape the dumplings, make sure your hands are completely free of any traces of dough. Then get your hands nice and wet. This makes forming the balls much easier. You may need to periodically rinse your hands as you make the dumplings. _Smooth surface:_ Knodel dough is delicate. You want the dumplings to hold together as they simmer, so make sure the surface of your dumplings is absolutely smooth. Be careful not to leave any cracks or openings for water to seep into the dumpling and break it apart. This also ensures that your dumplings look great on the plate. _Simmer, don't boil:_ Easy does it with knodel, every step of the way. Just as you mix the dough gently, and form the dumplings smoothly, you'll want to cook them gently, too. A full rolling boil may break the fragile knodel apart. Before you start to cook, let the water boil to make sure it's hot enough. But then lower the temperature and wait for the bubbles to subside. Slide your knodel into gently simmering water, not boiling water. _Give them room:_ Knodel expand as they cook. Use a large pot to give your dumplings room to swell up and to cook evenly. Fill the pot about three-fourths full. The water temperature will lower as you add the dumplings and deep water will keep its heat better. But you also want to leave enough room for the dumplings. ## Versatile Dumplings There are many knodel recipes to suit every occasion and every taste. And you can easily customize your favorite recipe. For example, although most dumpling recipes call for white bread, you can use whatever bread you like, or even a mixture of breads, to make your bread dumplings distinctive. Most classic German knodel are served as a neutral side dish flavored with some onion and fresh parsley and little else. Semmelknodel can also be added to your favorite chicken soup to give classic American chicken and dumplings a German twist. You can also add meat to them -- some Austrian knodel recipes call for bacon or sausage for a dish that needs little more that melted butter to make it delicious. These simple bread dumplings can also turn a salad into main course fare, like in this recipe for Beet and Knodel Salad that takes its inspiration from traditional German cuisine. In this sweet and tangy salad, the boiled beets are tossed in a light honey mustard sauce. The savory bread dumpings, made with gruyere cheese for added flavor and texture, make an ideal accompaniment. Serve this German-style Beet and Knodel Salad on its own, or pair it with grilled meat.Food52I unfortunately do not remember Manyi, my Great-grandma on my maternal grand-father's side, as she died when I was less than two. But I have always been told how much she loved me. We used to live in a family house in Budapest (Hungary) and she spent countless hours looking after me as I was a baby. Another constant in my family's recollections about her is how legendary a cook she was and especially how great she was when it came to the traditional tastes of her native Transylvania and her adoptive Hungary, both featuring some of Central Europe's most generous and hearty culinary traditions. So today, I want to honour her memory by proposing this simple and sooo tasty specialty: the Székelykáposzta, or sour cabbage stew, a let-grandma-pack-you-a-little-food-for-the-way, oh-my-god-this-kid-is-not-well-fed, it-s-good-for-you-it-s-full-of-vitamine-C kind of food, par excellence. During my countless bus trips from Budapest throughout Europe, I've always seen the excitment of people when opening those carefully sealed tupperwares given by the grandma before the trip. If Manyi had still been around, I am sure that mine would have contained székelykáposzta. And although I will never be a Central European grandma, my son will for sure have some of this stew in his backpack when he will start travelling on his own. NOTE: when I say "sour cabbage", I mean a lacto-fermented cabbage that is typical in e.g. German (Sauerkraut), Hungarian (Savanyú káposzta) or Polish (Kapusta kiszona, I think) cuisine. Any deli selling products from these countries should have it. I know that kimchi is also based on lacto-fermented cabbage or that preserved cabbage also exists in China but whether these are the same, I don't know... see e.g.: https://hu.wikipedia.org/wiki/Savany%C3%BA_k%C3%A1poszta#/media/F%C3%A1jl:Wesselburenkraut_19.06.2012_18-35-26.jpgFood52Grimsele (grim-sah-la) are a uniquely German-Jewish dessert for Passover, the 8-day holiday during which bread and all leavened foods are forbidden. These fried matzo-based fritters have a wonderfully crispy exterior, while the interior is dotted with little surprise bites of blanched almonds and raisins, a lovely mix of textures and flavors (though you can easily make these nut-free, or substitute other dried fruits). This is the recipe my Oma made to finish the seder meal every year, and it's included in the book I co-authored with Gabrielle Rossmer Gropman, "The German-Jewish Cookbook: Recipes & History of a Cuisine", 2017, Brandeis University Press. As with most fried foods, they are ideally eaten immediately after frying while still hot! However, when serving a large number of people at a Passover seder, when the logistics of frying so many fritters at the last minute would be overwhelming, they can certainly be made ahead and kept warm in a low oven. Some people serve these fritters as a light lunch, or even dinner, during the week of Pesach. In addition to traditional German-Jewish sauces, either raspberry or wine, they can be served with any type of fruit jam, or simply with a sprinkling of confectioners’ sugar. This recipe can easily be divided to make a smaller amount.Food52Grimsele (grim-sah-la) are a uniquely German-Jewish dessert for Passover, the 8-day holiday during which bread and all leavened foods are forbidden. These fried matzo-based fritters have a wonderfully crispy exterior, while the tender interior is dotted with little surprise bites of blanched almonds and raisins, a lovely mix of textures and flavors (though you can easily make these nut-free, or substitute other dried fruits). This is the recipe my Oma made to finish the seder meal every year, and it's included in the book I co-authored with Gabrielle Rossmer Gropman, "The German-Jewish Cookbook: Recipes & History of a Cuisine", 2017, Brandeis University Press. As with most fried foods, they are ideally eaten immediately after frying while still hot! However, when serving a large number of people at a Passover seder, when the logistics of frying so many fritters at the last minute would be overwhelming, they can certainly be made ahead and kept warm in a low oven. Some people serve these fritters as a light lunch, or even dinner, during the week of Pesach. In addition to traditional German-Jewish sauces, either raspberry or wine, they can be served with any type of fruit jam, or simply with a sprinkling of confectioners’ sugar. This recipe can easily be divided to make a smaller amount. This recipe is kosher (parve).Food.comOur family favorite Rotkohl dish, in the traditional German style (with a few flourishes)! Delicious!! Red cabbage, apples, aromatic spices and wine---this dish is sure to please! Wonderful served with holiday roast turkey, beef, or ham dishes -or- with bratwurst, weisswurst or wienerwurst sausages. Tip: For a delicious & traditional European feast serve the Rotkohl with German Meatballs recipe #106298, Beef Rouladen recipe #344842, Bavarian Sauerbraten recipe #409947, Wiener Schnitzel recipe #459188, or Swedish Meatballs, along with boiled new potatoes or buttered spaetzle noodles sprinkled with fresh snipped parsley. A great make-ahead dish that freezes & reheats beautifully, and actually tastes best after flavors have had a chance to marry (a day or two after cooking). I like to make two batches at a time, one for now and one to freeze for future meals. I hope you enjoy as much as we do. As my mother made it, with adaptations from the book "Aquavit and the New Scandinavian Cuisine" by James Beard Award-Winning Chef Marcus Samuelsson.
