Articles filed under German

Dark Chocolate Sour Cream Celebration Bundt Cake

Oct 31, 2021 4:13 PM - 1/3 cup drained, unsweetened applesauce (from 2/3 cup undrained)1 3/4 cups all-purpose flour3/4 cup Dutch-processed cocoa (sometimes called European-style)1 1/2 teaspoons baking soda1/3 cup unsalted butter, at room temperature1 3/4 cups granulated sugar1 egg1 egg white1/2 teaspoon almond extract1 teaspoon vanilla extract3/4 cup reduced-fat sour cream3/4 cup fat-free sour creamConfectioner's sugar for garnishPlace a strainer over a bowl deep enough to keep the bottom of the strainer from touching the bottom of the bowl. Add 2/3-cup unsweetened applesauce to the strainer and set aside to drain for 15 minutes.While applesauce drains, place the oven rack in the lower-middle position and heat oven to 350 degrees. Using a vegetable and flour spray (such as Baker's Joy), lightly spray a 12-cup bundt pan.In a medium mixing bowl, whisk together flour, cocoa and baking soda. Set aside.Add butter to a large mixing bowl and with a mixer beat at medium-high speed for 2 minutes, until light. Measure and add 1/3 cup of drained applesauce and beat for 3 minutes. Add sugar and beat for 3 minutes. Add almond and vanilla extracts and beat for 15 seconds. One at a time, add egg and egg white and beat each for 20 seconds. Add sour creams and mix at medium speed until combined.Add flour mixture and mix at lowest speed until just moistened, about 30 seconds. Pour batter into prepared pan, smooth out the surface and bake 40 minutes, or until a wooden toothpick inserted into the center comes out a touch damp. (Damp is better than clean, since the cake continues baking after leaving the oven.)Cool cake in the pan for 15 minutes. Invert the pan on a wire cooling rack and release the cake. Cool completely. Generously dust with confectioner's sugar just before serving.Serves 15.Nutrition values per serving (not including confectioner's sugar): 229 calories (25.6 percent from fat), 7.9 g fat (3.7 g saturated), 41.3 g carbohydrates, 1.3 g fiber, 6.8 g protein, 33 mg cholesterol, 113 mg sodium.

Apricot Glazed Pork Tenderloin With Sweet Potato Polenta

Oct 31, 2021 4:13 PM - 2 medium sweet potatoes1 ounce olive oil2 ounces white onion, minced 1/2 teaspoon garlic, minced1 dried chipotle pepper, stem and seeds removed, minced1 pinch rosemary, minced2 1/2 cups chicken stock, homemade or from bullion1 cup fine corn meal4 tablespoon honey1 cup frozen kernel cornSalt and pepper to taste1 pork tenderloin, 1-1 1/2 pounds, trimmed5 ounces apricot glaze, melted, see noteFor the polenta: Peel and dice sweet potatoes and set aside.In a heavy sauce pan, sauté olive oil, onion, garlic, chipotle and rosemary until transparent. Add sweet potatoes, cover with chicken stock and cook until potatoes are very soft, about 30-40 minutes.Pour in corn meal and stir with a wooden spoon. Add honey and corn kernels; carefully season with salt and pepper to taste. Slowly cook 25-30 minutes over low heat, continuously stirring the polenta. Polenta will form a ball on the spoon and peel away from the sides of the pan. Adjust seasoning. Use as soft polenta immediately or make ahead of time and pour in a flat pan and refrigerate. When ready to serve, cut into desired shape and size and reheat on a buttered baking pan. For the pork: Heat oven to 350 degrees.Pan sear tenderloin over high heat until browned on all sides. Place tenderloin in oval prep dish or skillet and brush with apricot glaze. Cook an internal temperature of 165 degrees, about 20-25 minutes. Brush the tenderloin several times while cooking to achieve a thick, even coat of caramelized apricot on the tenderloin. Remove from oven and let rest 10-15 minutes before slicing.To serve: Place hot polenta in center of plate. Slice pork tenderloin at a 45 degree angle into 1/4-inch slices. Arrange in a circular fashion over the polenta. Drizzle with pan juices and apricot glaze.Serves four.Chef's note: Look for apricot glaze in a jar at Whole Foods or Trader Joe's.Chef Hans Ladwein, The Garlands of Barrington, Barrington

Streusel Coffee Cake

Oct 31, 2021 4:01 PM - Streusel topping 2/3 cup all-purpose flour 1/3 cup light brown sugar, packed 1/3 cup granulated sugar1 teaspoon ground cinnamon 1/4 teaspoon ground allspice6 tablespoons cold unsalted butter, cut into small pieces1 1/4 cups walnuts, choppedCoffee cake2 1/4 cups all-purpose flour1 teaspoon baking powder 1/2 teaspoon baking soda6 tablespoons unsalted butter, softened 1/2 cup light brown sugar, packed 1/2 cup granulated sugar2 large eggs2 teaspoons vanilla extract1 cup low-fat buttermilkGlaze1 cup powdered sugar1 teaspoon vanilla extract1 1/2 tablespoons milkHeat oven to 350 degrees. Lightly grease bottom of an 8-inch square baking pan.For the topping: In medium bowl, stir flour, sugars and spices together. Using pastry blender, two knives or fingertips, work cold butter into dry ingredients. Stir in walnuts. Cover and chill while preparing batter.For the batter: In a medium bowl, whisk together the flour, baking powder and baking soda. Set aside.In a large bowl, beat butter and sugars on low speed until combined. Increase speed to medium and beat 1 minute until smooth. Add eggs and vanilla. Beat additional 1 minute until smooth. Scrape bowl well.Add half the flour mixture and 1/2 cup buttermilk to the creamed mixture. Beat on low speed 30 seconds. Scrape bowl. Add remaining flour mixture and 1/2 cup buttermilk. Beat on medium speed one minute until smooth. Scrape bowl well.Spoon half of the batter into baking pan; smooth with spoon. Sprinkle half the topping over batter. Carefully spoon remaining batter over topping. Spread with spoon to edges of pan. Sprinkle with remaining topping. Bake 50-55 minutes; tester inserted at center of cake should come out clean when cake is done. Cool completely.For the glaze: In small bowl, stir together powdered sugar, vanilla and milk until smooth and drizzly consistency. Add a few drops of additional milk if needed. Drizzle over cooled coffee cake.Serves 12.Baker's hint: For a softer crunch in the topping, substitute pecans for the walnuts.Nutrition values per serving: 447 calories, 20 g fat (8 g saturated), 60 g carbohydrates, 2 g fiber, 8 g protein, 67 mg cholesterol, 134 mg sodium.

German Potato Casserole

Nov 18, 2021 9:26 PM - 7 large Idaho baking potatoes3 tablespoons water3 large sweet onions, sliced7 tablespoons butter, divided14 ounces Gouda cheese, sliced3 cups heavy whipping creamSalt to tasteBlack pepper to tastePlace potatoes in cold water. Bring to a boil and cook until about three-quarters cooked through, 25-30 minutes. Let potatoes cool about 10 minutes; peel and slice.On low heat in large skillet add water and onion and cook about 30-40 minutes or until very tender. Then add 3 tablespoons butter and cook until onions are caramelized, 5-10 minutes more. Heat oven to 350 degrees. Spray a 9-by-13-inch baking pan with nonstick spray. To assemble: Set aside enough potatoes and cheese for a thin top layer. Then, layer half of the remaining potatoes in pan, half the cheese and half the onions. Dot with 2 tablespoons butter. Season with salt and pepper. Repeat layers one more time then top casserole with reserved potatoes and cheese. Pour the heavy cream over the entire dish until the cream comes close to covering most of the dish. You might not use all the cream. Bake about 45 minutes or until bubbly. Cover with foil if dish is getting too brown.Serves eight to 10.Cook's note: Dish can be made the day before and refrigerated.Nutrition values per serving: 584 calories, 46 g fat (28 g saturated), 32 g carbohydrates, 2 g fiber, 14 g protein, 165 mg cholesterol, 1,058 mg sodium.

German Apple Cheese Torte

Nov 18, 2021 9:18 PM - Crust 1/2 cup butter 1/3 cup sugar 1/2 teaspoon vanilla1 cup flourFilling8 ounces cream cheese, softened 1/4 cup sugar1 egg, beaten slightly1 teaspoon vanillaTopping 1/3 cup sugar 1/2 teaspoon cinnamon4 cups peeled and sliced apples 1/3 cup sliced almondsHeat oven to 450 degrees.Cream butter, sugar and vanilla in small mixing bowl. Blend in flour; dough will be sticky. Using a rubber spatula or hands covered with plastic sandwich bags, spread dough onto bottom and sides of a 9-inch springform pan.With an electric mixer, combine cream cheese and sugar until well-blended. Add egg and vanilla and mix well. Pour onto crust.For the topping: Put apples in a large bowl.In a small bowl, combine sugar and cinnamon; sprinkle over apple slices and mix well. Spoon apple mixture over cream cheese layer. Sprinkle almonds on top. Bake 10 minutes.Reduce heat to 400 degrees and cook 25 minutes more or until knife inserted in center comes out clean. Cool torte before removing rim. When cool, store in refrigerator.Serves 12 to 16.Nutrition values per serving: 202 calories, 12 g fat (7 g saturated), 22 g carbohydrates, 1 g fiber, 2 g protein, 31 mg cholesterol, 43 mg sodium.

Blintz Pancakes

Nov 18, 2021 9:16 PM - 4 eggs1 tablespoon white sugar1 cup plain yogurt2 tablespoons potato starch1 cup cottage cheese 1/4 cup rice bran 1/2 teaspoon salt 2/3 cup brown rice flourBeat eggs in medium bowl. Add sugar, yogurt, potato starch, cottage cheese, rice bran, salt and rice flour and mix well.Bake on greased griddle, flipping once. These are good plain or with butter. They may also be served with sugar or fruit sauces.Serves four.Celiac Spruce Association

German Potato Salad

Nov 18, 2021 9:11 PM - German Potato Salad3 pounds of Yukon potatoes2 cups of beef broth (see note)1 medium, finely-cut red onion 1/4 cup of vegetable oil 1/4 cup of red wine vinegarSalt and pepper to tasteBoil the potatoes in water until tender.After they have cooled a little, peel them and slice them thin. Soak the onion in the vegetable oil for 1 hour.Combine oil, onion, vinegar, broth and salt and pepper. Mix with the potatoes. Garnish it with cut, hard-boiled eggs, little radishes or cut chives.This potato salad tastes best if you allow it to sit for a few hours. Serve it at room temperature, so the flavor comes out better.Serves eight.Cook's note: Use Knorr-brand bouillon cubes; mix 1 cube with 2 cups of water and microwaves for about 4 minutes.Sibylle Rundel

Non-flaming Saganaki

Nov 18, 2021 9:01 PM - Non-flaming Saganaki 3/4 pound Kasseri cheese 1/2 pound feta cheese, crumbledFreshly ground pepper6 tablespoon flour, plus more for dredging2 eggs8 tablespoons (1 stick) unsalted butter3 tablespoons dry red wineIn work bowl of food processor, with blade attachment, grate Kasseri and add feta to blend. Add pepper and 6 tablespoons flour. Pulse to blend.In a separate bowl, beat eggs. Add cheese mixture and combine. Mixture should be fairly dry. Add a bit more flour if it seems too wet.Dust a plate with flour. Divide cheese mixture into six patties, 1/2 inch thick. Set on the floured plate.Melt 4 tablespoons butter in a large skillet over medium heat. Flour each patty well. Saute in the butter until crisp and golden. Sprinkle with half the wine, shaking skillet until liquid evaporates. Repeat with remaining ingredients.Serve hot with crusty French bread and lemon wedges to squeeze over the cheese.Serves six.Nutrition values per serving: 516 calories, 43 g fat, 9 g carbohydrates, 1 g fiber, 23 g protein, 197 mg cholesterol, 1,033 mg sodium.