Czech Apple Strudel (Jablečný Štrudl) Recipe

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Delicious apple strudel (Jablečný Štrudl) recipe from my Czech friend in Liberec. She is from a town whose name translates (very) loosely to "Apple-ville", so this is appropriate!

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Apple Strudel Recipe
Course Dessert
Cuisine Czech
Servings
Ingredients
Course Dessert
Cuisine Czech
Servings
Ingredients
Instructions
  1. Preheat oven to 350F.
  2. Peel and core the apples. Grate on a box grater into a large bowl. Set aside.
  3. In a separate bowl, sift flour and baking powder together. Cut in chilled margarine.
  4. Beat one of the eggs together with the vinegar and water. Add to the flour mixture and knead the dough for about five minutes. It should be elastic and pull away from the bowl.
  5. Separate the dough into halves. On a floured board, roll out half the dough to about 1⁄4 inch thick and the diameter of a pie dish.
  6. Sprinkle with 1⁄2 cup breadcrumbs.
  7. Spread half the grated apples evenly on top.
  8. Sprinkle 1⁄2 cup sugar, 2 teaspoons cinnamon and 1⁄2 cup raisins on top.
  9. Starting with a long edge, roll the dough into a long tube. Seal the edges well and pinch the ends. Repeat with other half of dough.
  10. Place on a baking sheet seam side down. Pierce in several places with a fork.
  11. Beat the second egg and brush over the top. Bake for 30-45 minutes until golden. Serve hot or cold.
Recipe Notes

The dough or rolled strudel keeps in the refrigerator overnight for baking the next day.

Vanilla ice cream is an excellent pairing with this dessert.

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Hot German Spiced, Mulled Wine (Glühwein) Recipe

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Authentic German recipe for the famous Glühwein, spicy, mulled wine served hot - a traditional winter treat at the Christmas markets in Europe.

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Mulled Wine (Spiced German Glühwein) Recipe
Glühwein is hot, red wine infused with citrus and spices. This is an authentic German recipe - serve it at your winter holiday parties or enjoy it at home as part of your traditional celebrations.
Cuisine German
Prep Time 15 minutes
Cook Time 15 minutes
Servings
6-oz cups
Ingredients
Cuisine German
Prep Time 15 minutes
Cook Time 15 minutes
Servings
6-oz cups
Ingredients
Instructions
  1. Wash the lemon and orange and remove any labels. Cut them in half.
  2. In a 3-quart saucepan combine sugar, water and lemon juice. Bring to a low boil and simmer until syrupy.
  3. Squeeze the orange and lemon halves into the pan and drop the empty rinds in as well. Add remaining ingredients.
  4. Lower the heat and continue to cook without boiling or simmering for 15 minutes. Serve hot.
Recipe Notes

For Glühwein use any type of red wine as long as it’s a fairly good one. You can’t dress up a bad wine by adding the spices. A slow-cooker is a good way to keep Glühwein warm on a party buffet table.

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Flan, Crème Caramel, Crema Caramella or Crème Renversée Recipe

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Whether you call it flan, crème caramel, crema caramella or crème renversée, this creamy, custard dessert is a treat for family and guests.

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Flan Flan, Crème Caramel, Crema Caramella or Crème Renversée Recipe
Course Dessert
Servings
Ingredients
Course Dessert
Servings
Ingredients
Instructions
  1. In a medium pan, bring sugar, water, corn syrup and lemon juice to a simmer, without stirring, over medium-high heat. Wipe any sugar crystals off the sides of the pan with a wet pastry brush because they can cause the syrup to be grainy. Continue to cook until the syrup turns from clear to golden, swirling the pan continuously for even browning until large, slow bubbles on the surface turn honey-caramel in color.
  2. Remove the pan immediately from the heat, and working quickly (and carefully - it's very hot!), pour a portion of the caramel into each of 8 ungreased 6-ounce ramekins. Allow the caramel to cool and harden, about 15 minutes.
  3. Preheat oven to 350 degrees (make sure rack is in the middle).
  4. Heat milk and cream in a medium saucepan over medium heat, stirring occasionally, until steam appears - usually 6-8 minutes- remove from heat.
  5. Meanwhile, gently whisk the eggs, yolks, and sugar in a large bowl until just combined.
  6. Off the heat, gently whisk the warm milk mixture into the egg mixture, adding vanilla and salt.
  7. Strain the mixture through a fine mesh cloth into a large measuring cup or a bowl with a pouring spout. Set aside.
  8. Place the ramekins in a large baking dish or roasting pan and divide and pour the custard mixture evenly into them.
  9. Fill the pan with about two cups of boiling water so that it reaches about half way up the sides of the ramekins. At this point you can cover the pans loosely with aluminum foil, allowing the steam to escape.
  10. Bake until a paring knife inserted halfway between the center and edge of the custards comes out clean, about 35 to 40 minutes.
  11. Transfer to a wire rack and allow to cool to room temperature.
  12. To unmold, slide a paring knife around the perimeter of each ramekin. Holding a serving plate over the top of the ramekin, invert and set on the work surface. Gently shake the ramekin to release the custard.
Recipe Notes

The room-temp, finished, baked flan can be chilled in the fridge (loosely covered with plastic wrap) for up to 2 days.

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Rosemary Pine Nut Crackers Recipe

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Make delicious, savory rosemary pine nut crackers at home from scratch. More tasty than commercial crackers plus simple and easy with this recipe.

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Crackers, Rosemary Pine Nut, Recipe
Course Appetizer
Cuisine Italian
Prep Time 15 minutes
Cook Time 20-25 minutes
Passive Time 1 hour
Servings
dozen crackers
Ingredients
Course Appetizer
Cuisine Italian
Prep Time 15 minutes
Cook Time 20-25 minutes
Passive Time 1 hour
Servings
dozen crackers
Ingredients
Instructions
  1. Mix flour, cornmeal, sugar and salt in a bowl. Set aside.
  2. Use an electric mixer to whip the butter until light and smooth.
  3. Add half the flour mixture to the butter and mix just until combined.
  4. Add the rosemary, pine nuts, egg, egg yolks and pepper. Mix until just combined.
  5. Add rest of flour mixture until just combined. Dough should not be dry. If it crumbles, add 1 teaspoon of water at a time until it is moist and doesn’t crumble when pinched.
  6. Divide dough in half. Flatten it into thick rectangles. Wrap each rectangle in plastic wrap. Refrigerate for at least 1 hour.
  7. Preheat oven to 325 F (160 C).
  8. Unwrap one rectangle of dough on floured surface. Roll to ¼-inch (0.6 cm) thick.
  9. Cut out crackers with cookie cutter. Place on parchment-lined baking sheet.
  10. Bake until golden, about 20-25 minutes. Let cool and store in airtight container.
Recipe Notes

Use fresh rosemary and chop it very finely for max flavor and to avoid getting rosemary leaves in your teeth when you eat them.

This dough freezes well if wrapped tightly. It will keep for 2-3 months. Thaw it out and bake up the crackers if you need a gift or have unexpected guests.

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Sablés de Paris (French Butter Cookies) Recipe

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Light, delicate French butter cookies. Very easy to make and quick to bake. They almost melt in your mouth. Perfect for tea and coffee or holiday cookie plates.

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Cookies, Sablés de Paris (French Butter Cookies) Recipe
Course Dessert, Snack
Cuisine French
Prep Time 30 minutes
Cook Time 8-10 minutes
Passive Time 1 hour
Servings
dozen cookies
Ingredients
Course Dessert, Snack
Cuisine French
Prep Time 30 minutes
Cook Time 8-10 minutes
Passive Time 1 hour
Servings
dozen cookies
Ingredients
Instructions
  1. Preheat oven to 350 degrees.
  2. Sift together sugar, salt and flour.
  3. Mix in butter and rub butter with fingers into flour until mixture is crumbly.
  4. Stir in the egg yolk(s) and vanilla.
  5. Form dough into two logs about 2 inches in diameter. If dough does not come together, add water one tablespoon at a time until it just forms a ball. Wrap in plastic wrap and chill for at least one hour.
  6. Cut the logs into slices about 1/4-inch thick. Optionally, stamp each slice with a cookie stamp.
  7. Place slices on a parchment-lined baking sheet and bake until very lightly browned around the edges, about 8 to 10 minutes. Remove pan from the oven and allow cookies to cool for about 5 minutes.
  8. Remove to wire rack and cool completely.
Recipe Notes

Roll the logs in sugar before slicing to get a crispy, sweet outer rim.

There are many variations of this recipe, including blue cheese and ginger/cardamom flavors. Check my blog post to see how to do them.

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Sangria Recipe

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Have a cool summer treat with this cold, fruity sangria recipe. Goes great with a cookout or barbecue or just an evening with good friends and hors d'oeuvres.

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Sangria Recipe
Cuisine Spanish
Prep Time 20 minutes
Cook Time 30 minutes
Servings
quarts syrup base
Ingredients
Sangria Syrup Base
Cuisine Spanish
Prep Time 20 minutes
Cook Time 30 minutes
Servings
quarts syrup base
Ingredients
Sangria Syrup Base
Instructions
  1. Wash the fruit and rinse thoroughly. You will be using the entire fruit, including the rinds, so make sure labels are removed and any residue such as wax are completely removed.
  2. Cut up the limes, two of the oranges and three of the lemons.
  3. Add to the water in a large pot and bring to a slow boil. Add sugar and stir until it dissolves. Simmer for 30 minutes until syrupy.
  4. Mash and squeeze the remaining fruit into the hot mixture.
  5. Remove from heat and let stand til cool then chill in the refrigerator in sealed glass jars. It will keep indefinitely.
Sangria
  1. Chill all ingredients.
  2. Combine everything in a pitcher and serve in wine glasses over additional ice.
  3. Garnish with extra orange slices on the rim of the glasses.
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Pretzels (German Laugenbrez’n) Recipe

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Complete recipe for making authentic Bavarian soft pretzels - direct from Germany. Bake up a batch for your next beer fest!

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Pretzels (German Laugenbrez'n) Recipe
Course Bread
Cuisine German
Prep Time 1 hour
Cook Time 18-19 minutes
Servings
pretzels
Ingredients
Course Bread
Cuisine German
Prep Time 1 hour
Cook Time 18-19 minutes
Servings
pretzels
Ingredients
Instructions
  1. Proof the yeast by dissolving it and the brown sugar in the 1/8 cup of water. Wait a few minutes until the yeast starts to foam.
  2. Stir in the rest of the warm water, salt and flour. Knead the dough until very smooth and elastic, about 10 minutes. If the dough is sticky, add more flour by tablespoons until it no longer sticks to your hands.
  3. Preheat the oven to 400 F (200 C) and line two large baking sheets with parchment paper.
  4. Bring the 7 cups of water to a slow boil in a large saucepan. Add the baking soda and stir. [If you're interested in the lye method, after suiting up in your safety gear, dissolve 2 tablespoons (30 g) of food-grade lye in a quart (1liter) of water. DO NOT HEAT the lye solution. Use the lye bath the same as the baking soda bath.]
  5. Divide the dough into eight equal portions and roll each into a long whip about 2 1/2 feet long.
  6. Form each whip into a pretzel shape. The pretzels will be about six inches in diameter.
  7. Using two slotted spoons or spatulas, place each formed pretzel in turn into the baking soda bath for 10 - 15 seconds. Hold it under the surface to get good coverage. The pretzels will puff up a little. Remove from the bath and let drip a couple of seconds before transferring to a baking sheet lined with parchment paper.
  8. Immediately after placing it on the baking sheet, slit the "belly" of each pretzel with a sharp knife and sprinkle liberally with salt while it is still wet.
  9. Bake 18-19 minutes until crispy brown. They will not rise further in the oven. Remove to a cooling rack immediately after baking.
  10. Serve warm with Weißwurst (Munich's famous mild, white, veal sausage), sweet Bavarian mustard (Händlmaier's is the de facto standard in Bavaria) and a tall German beer.
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Utopenci, Czech Pickled Sausage Salad Recipe

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This cold pickled sausage salad makes a good appetizer, potluck contribution or game day snack. This recipe makes a lot, but you can reduce it easily for smaller portions. It's gluten-free and wonderful with beer and dark bread.

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Utopenci, Czech Pickled Sausage Salad
Cuisine Czech
Prep Time 30 minutes
Passive Time 5 to 7 days
Servings
pounds
Ingredients
Cuisine Czech
Prep Time 30 minutes
Passive Time 5 to 7 days
Servings
pounds
Ingredients
Instructions
  1. Remove the skin of sausage and cut into ½ - inch slices. Toss with cayenne. Peel and slice onions into thin rings.
  2. Combine water, vinegar, salt, sugar and spices in a heavy stockpot to make brine. Mix well and bring to boil. Make sure you have a strong kitchen fan or open window for this step; the vapors from the boiling brine mixture are overwhelming. Boil for one minute; remove from heat and allow to cool to 125° F.
  3. Layer sausage and onions alternately in gallon jar or earthenware crock. Press each layer well. Continue layering until jar or crock is full. Add layer of bay leaves to finish.
  4. Fill jar with brine to cover contents. Seal. Store in cool, dry, dark place for five to seven days. Serve at room temperature with dark bread and cold Czech beer.
Recipe Notes

Can be stored in refrigerator up to one month.

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Barbecue Sauce, Sweet and Smoky, Recipe

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Barbecue Sauce, Sweet and Smoky, Recipe
Sweet, tomato-based barbecue sauce perfect for ribs.
Servings
cups
Ingredients
Servings
cups
Ingredients
Instructions
  1. Heat the oil in a medium saucepan over medium/high heat.
  2. Sauté the onions for 5 minutes or until they start to brown.
  3. Add the remaining ingredients and bring mixture to a boil.
  4. Immediately reduce heat and simmer for 1 1/4 hours, uncovered, or until sauce thickens. Remove from heat.
Recipe Notes

This is supposedly the recipe for the babyback ribs served at Roadhouse Grill restaurants. I don't know about that, but, try as I might, I haven't ever been able to improve on it!

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