How to Make Quark Easy and Fast
Learn Step by Step How to Make Quark Easy and Fast
Ingredients
Pasteurized milk about 1 cup
1-2 lemon
coffee filter and paper filter
Small bowl and a glass
Lemon juicer and a spoon
Instructions Make Quark Easy and Fast
– Squeeze lemons (you need for a bowl of quark the juice of 1-2 lemons)
– Pour squeezed lemon juice into the milk.
FIRST PART
The first part (of 2 parts) of making quark is done. The acid of the lemon will cause the milk to clot.
You will see the clotting process when you stir the milk and it will become thicker.
– Place the paper coffee filter into the filter and put it on a glass or jar.
– Pour the whole lemon-milk into the filter.
SECOND PART
Now the second part of quark making has begun that is separating the solid from the liquid substances.
– Within some minutes you will see in the glass a clear liquid (whey) which you will not use for anything else. You can throw it away.
– After 10-15 minutes remove the quark (which is in the filter) with a spoon or just turn the filter upside down over a bowl.
Should the quark taste too much like a lemon, repeat the filtering process by pouring some water into the quark. The quark remains in the filter but the lemon juice will be in the water.
Now chop fresh chive and mix it with the quark; tastes great on pumpernickel, fresh bread or whole rye bread. Or add some fruit and jam, for a sweet taste.
It is not that difficult.
TIPS
Mix some heavy cream into the quark, this makes it creamy.
Mix it with parsley, garlic, onions, cress, salt, pepper, curry or your favorite spice.
Garlic and grated fresh cucumber makes a great Greek quark named “Tzatziki”.
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Topkiss Burger – The Ultimate Sweet German Snack
The Topkiss Burger or Mohrenkopf Brötchen in German was and still is the ultimate snack for every German child. Everyone who grew up in Germany or has lived there for a while knows this snack. This German recipe – it is actually not a “real” recipe – brings back sweet memories of the childhood.
Back then there was this little grocery store on my way to school, and every day we stopped to get a roll that had a Mohrenkopf (chocolate marshmallow or Topkiss) in the middle. That was our snack for school. Everyone loved it.
Mohrenkopf or Topkiss is a sweetened cream on a soft waffle base and coated with a thin layer of chocolate. A little bit similar to marshmallows but much softer.
How to Make the Topkiss Burger
– Get or bake your buns (see recipe for home made buns below) and cut them in half.
– Spread butter on one half (optional)
– Place a topkiss on the buttered half and cover it with the other half of the bun.
– Then with both hands squeeze the two bun halves together so the topkiss gets smashed.
See the recipe of How to make German bread or rolls
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German Soups: Porcini Soup or Steinpilzsuppe
German Soups are awesome! One classic German soup is the “Steinpilzsuppe” or Porcini soup. The fall season is mushroom season in Germany and especially in Bavaria you can find this great mushroom, the Boletus, Porcini or Steinpilz in the forests. Porcini is the most popular of the boletus mushrooms.
Varieties in addition to the porcini mushroom are red and yellow bolete, white king bolete, butter bolete, ragger’s bolete, and painted slippery cap. However, porcinis are definitely the most desirable for cooking and eating. They have an earthy, rich and deep flavor and are used for sauces as well. If you cannot get fresh porcini the dried ones are as good. This is a classic German recipe for a porcini soup – Happy Cooking!
Ingredients Porcini Soup
30 g porcini, dried
800 ml hot vegetable broth
50 ml dry white wine
1 small onion or 1 chalotte onion
1 tbsp ghee (clarified butter)
1-2 potatoes (floury)
2 egg yolk
100 ml heavy cream
salt, pepper, nutmeg
Cooking Instructions Porcini Soup
(serves 4)
– Wash mushrooms, then soak them for 1 hour in hot vegetable broth or hot water
– Peel, chop onion and potatoes.
– Drain porcinis and add the water to the broth.
– Cut porcinis in very fine pieces.
– Melt ghee, saute onion and porcinis until transparent, add white wine and then the broth; add potatoes.
– Let simmer for about 20-25 minutes.
– Puree the soup. Let cool off a bit.
– Mix egg yolk with heavy cream and fold it into the soup (don’t bring it to a boil anymore).
– Spice with salt, pepper and nutmeg to taste.
– Sprinkle with chopped parsley and serve with fresh bread.
Picture credit
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Home made German Beer Liquor Recipe
Beer liquor is a somewhat traditional and local specialty in regions where they brew beer and where hops is growing as well. On the photo you can see a bottle of liqueur that was produced in the German city “Vilshofen of Bavaria”. It is made out of the beer from the local brewery Wolfstetten. They brew a special double bock beer and this is used for the liqueur making. You can drink the liqueur also hot with some whipped cream on top, spiced with a pinch of Cardamom. It is easy to make it yourself. Happy Brewing!
Ingredients Home made German Beer Liquor Recipe
4 bottles (2 l) beer, preferably Bock beer
750 g sugar
2 vanilla beans
½ stick cinnamon
5 cloves
1 l Schnaps or 96 % alcohol such as Everclear – find it here: http://www.winechateau.com/sku1004371.html (don’t use Vodka or Gin)
Instructions
– Bring beer, sugar and all spices to a boil.
– Reduce heat and let it simmer for 15 minutes.
– Turn off oven and let it soak for 1 hour.
– Pour it through a sieve and bring it again to a brief boil; then add alcohol.
– Fill it in dark bottles and keep it at a cool and dark place for some weeks until you can enjoy it.
Photo source: http://www.braun-edle-braende.de/de/Likoere/Vilshofener-Bierlikoer
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Rumtopf Fruit Pot Ruedesheim Style
Learn today how to make the Rumtopf Ruedesheim Style. In German we call it “Ruedesheimer Fruechtetopf” or fruitpot, and it is an original recipe from Asbach Uralt in Germany.
Ingredients Rumtopf Fruit Pot Ruedesheim Style
Use a 3-4 liter stoneware, earthenware or china pot, or a jar. Choose either a variety of different fruits or just one kind.
Fruit to use:
Strawberries, gooseberries, cherries, apricots, peaches, plums, damsons, mirabelles, pears, oranges, mandarin oranges, or pineapple – fresh, frozen or canned. Preferably fresh fruit.
Instructions Rumtopf Fruit Pot Ruedesheim Style
– Wash fresh, ripe fruit and dry on a tea towel or absorbent paper.
– Drain canned fruit well.
– Fill the container with 600 g of fruit, 400 g of sugar and a 0.7 l bottle of Asbach Uralt.
– Add more fruit depending on the season, sugar and Asbach Uralt in the same ratio until the container is full, stir carefully from time to time.
– Store in a cool, dry, dark place until fall or winter. Christmas is the perfect time to enjoy the original Rüdesheim fruit pot.
Suggestion
Always ensure that the fruit is well covered with Asbach Uralt, fruit on the surface will sink after a while. Close firmly each time anything is added or removed.
Recipe Ideas to use the Rumtopf Fruit Pot Ruedesheim Style
- As a dessert: Serve Rüdesheim fruit in a glass dish with ice-cream and a whipped-cream topping.
- As the crème de la crème: Rüdesheim fruit makes puddings and creams just perfect.
- As a filling: Drain Rüdesheim fruit and use whole, finely chopped or mashed as a filling for crêpes, pancakes or omelets.
- As a sauce: Strain Rüdesheim fruit and enjoy the puree hot or cold with ice-cream, puddings or creams.
- As a flambé: Heat Rüdesheim fruit in a flambiere, douse with warm Asbach Uralt; serve flambéed on ice-cream, puddings or creams.
Where to buy Asbach Brandy
Find Asbach Ural brandy in special German stores, or at Bevmo, liquor liquidation, Schop Wine Direct, Total Wine and other liquor specialty stores.
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Herring Salad with Potatoes – German Fish Specialty
Herring salad with potatoes is a typical herring dish from Germany especially from the North. It is made after New years Eve as a hang over breakfast or served at Ash Wednesday.
Matjes fillets are a Northern German food specialty. For the salad you can use German Bismarck Herring or matjes herring fillets – best without any preservatives! Happy Cooking!
Ingredients Herring Salad with Potatoes
2-3 Matjes herring or Bismarck herring fillets (pickled) – Find Herring here –
2 apples (green)
4 pickles (sour pickles, cornichions)
2-3 small onions
500ml heavy cream (or half milk and half yogurt)
oil, vinegar, salt, pepper to taste
decorate with onion rings, tomatoes and/or radishes
Cooking Instructions Herring Salad with Potatoes
– Cut herring in small pieces; peel apples and cut in cubes, pickles in cubes as well.
– Peel onion and slice it.
– In a bowl mix heavy cream with vinegar and sugar ( should be sweet-sour). Then add oil.
– Mix well. Spice with salt and pepper to taste but be careful as the herring contains already salt.
– Add all remaining ingredients, mix well and serve after 2 hours.
– Serve with boiled potatoes.
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German Weckmann Sweet Bread Nikolaus
The German Weckmann Sweet Bread for St Martin’s Day is an old German tradition. Plural of a Weckmann would be Weckmänner, and there is no direct translation. It’s sweet bread formed to a Nikolaus type figure. In some regions the Weckmann is not a figure, it’s a roll. Another name would be Stutenkerl, Klausenmann, Grittibänz (Swiss) or Dambedei.
You can make them either for Nikolaus Day (Dec 6) or for St. Martin’s Day (Nov 11, especially in the Rhineland). There is a parade and children love it because they can carry the lanterns in the darkness. Every child gets a goodie bag which includes a Weckmann.
These sweet bread figures represent also the Saint Nikolaus, and you can get them at that time in every German bakery which include a clay pipe. Unfortunately I was not able to locate a seller for these clay pipes in the USA. I guess you have to make the Weckmänner without the pipe. Happy Baking!
Ingredients German Weckmann Sweet Bread
(for 4-6 Weckmänner)
250 g Quark (or 125 g sour cream and 125 g cream cheese)
1 egg
125 g sugar
1 package vanilla sugar, 0.5oz) – How to make Vanilla Sugar –
1 package baking powder Dr Oetker, 0.3oz – Find it here –
400 g flour
raisins, egg yolk
Baking Instructions German Weckmann Sweet Bread
– Mix flour with baking powder.
– Mix quark, egg, vanilla sugar and sugar, then add the flour. Knead it until you have a smooth dough. If the dough should be too firm add some tbsp milk.
– Make 4 Weckmen: Roll dough (thick as a finger) size 20cm x 10cm
– Cut in on both sides for the arms, cut a triangle for the legs.
– With remaining dough make the head.
– Press raisins for the eyes into the dough. You also can make a nose and buttons. If you have the ceramic pipe place it into the part of the head where the mouth is.
– Pre-Heat oven to 350 F.
– Beat an egg yolk, and with a baking brush spread it all over the bread.
– Lightly oil a baking tray (or layer with parchment paper).
– Bake them for 30 min on 350 F. Watch out so they will not get brown; cover with foil to be on the safe side.
If you want to fill 2 baking trays reduce temperature to 340 F, the baking time will be shorter.
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Koelner Kruestchen -Toast Hubertus – Best Rhineland Snacks
Today we like to show you what snacks you can get in the Rhineland: Koelner Kruestchen Toast – Hubertus Kölner. The Krüstchen is a specialty from Cologne and it is a pork schnitzel placed on a slice of bread with a fried egg on top. These kind of toasts are very popular in the pubs of Cologne, the so called “Kneipen”. Enjoyed with a glass beer, a Koelsch.
Kölner Krüstchen is a great snack that can be made fast, you just have to make the schnitzel: Click here for the Wiener Schnitzel recipe
The name Krüstchen means “crunchy bread” in German and is a typical expression of the Rhineland. The best is to make more Schnitzel the day before for dinner, and keep some for next day, so you can make the Kölner Krüstchen. The used Graubrot is a mix of rye and wheat flour (Mischbrot) and you may find it in International or Mediterranean or Eastern stores. You can use wheat or rye bread instead. We are sure it tastes delicious on wheat toast. Another toast variation is the Toast Hubertus which is also called Jaegertoast. Happy Cooking!
Ingredients Koelner Kruestchen
1 slice bread (rye, wheat or “Graubrot”)
butter
1 slice cooked ham
1 ready made Schnitzel
1 onion to make fried onions
per slice 1 fried egg
Cooking Instructions Koelner Kruestchen
– Toast bread, spread it with butter.
– Fry sliced onions until they are brown (in some butter).
– Place on top:
1 slice of ham, 1 schnitzel, fried onions and on top the fried egg.
Ingredients Toast Hubertus
2 slice toast bread
2 pork fillets (Schweinemedaillons)
salt, pepper to taste
1 inch thick slice of herb butter
heavy cream
fresh mushrooms
2 slices of cheese that melts well
Cooking Instructions Toast Hubertus
– Cut the filet if necessary in slices.
– Spice the meat, brown evenly on both sides. Set aside.
– Prepare and slice mushrooms.
– In the same skillet saute sliced mushrooms.
– Toast the bread.
– On each slice of bread place 1 filet, add mushrooms on top, and a sl;ice of cheese.
– Broil on high heat briefly.
Video on How to make the Toast Hubertus
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