German Rum Pot Muffins Recipe
When the Rumtopf is done you can serve the fruit in different ways. One is to make German Rum Pot muffins – a perfect way to use the rum dripping fruit.
Rumtopf is a German dessert that is served during the winter months. It is a mixture of various kinds of fruit, rum and sugar that is in a large stoneware pot (the rum pot) and will be matured for several months until the fruit is very soft and completely saturated with rum.
Making a Rumtopf is easy you just need to be patient and don’t eat it before it has reached the final result after 2-3 months.
You can use many fruit for the Rumtopf – Click here to Go to the Rumtopf recipe – Happy Baking!
Ingredients Rum Pot Muffins
60 g butter
50 g sugar
1 package vanilla sugar 0.5oz
50 g potato starch or Mondamin
70 g flour
1 egg
1/2 tsp baking powder
125 g fruit in rum
50 g quince jelly (Gelee) or alternatively red currant or apricot
paper forms for muffins
Cooking Instructions Rum Pot Muffins
– Mix sugar, butter, vanilla sugar and egg and beat until bubbly.
– Mix flour, starch and baking powder and add to dough.
– Let the fruit from the rum pot drip and add to the dough.
– Place muffin forms into a muffin tray.
– Fill forms 2/3 with dough.
– Bake in pre-heated oven on 160-180 C or 375 F for 20-25 minutes.
– Heat quince jelly and when it is liquid (don’t bring it to a boil) spread over the muffins.
German Egg Liqueur Made from Scratch
If you ever wanted to find out how to make the German Egg Liqueur, here’s the Recipe. The German Egg liqueur, or “Eierlikoer” in German, is a traditional German liquor that you can buy from Verpoorten, the most popular Dutch brand for egg liqueur.
You can enjoy the egg liqueur pure in small liqueur glasses or use it as an ingredient for cakes and desserts. It is delicious as a topping for chocolate or vanilla ice cream and in Germany you can even buy German egg liqueur ice cream in ice cream parlors and frozen in the supermarket. We have two recipes for you. Happy Cooking!
Ingredients German Egg Liqueur Recipe
(for 1 bottle 0,7l or bottle of 0,5 l content – entirely 1,2 liter)
6 egg yolks
250 g powdered sugar
0.5 liter heavy cream
1 package or 0.9oz vanilla sugar – How to make Vanilla Sugar –
250 ml dark rum, 54% (you can use Schnaps, cognac or brandy instead, 40%)
Cooking Instructions
Eigelb, Puderzucker und Vanillezucker werden mit einem Mixer schaumig geschlagen. Dann werden die Sahne, der Rum und der Alkohol (Apotheke) hinzugefügt, und alles wird zusammen nochmals geschlagen. Fertig ist der Eierlikör und kann in die Flaschen gefüllt werden. Er hält sich im Kühlschrank gut 1/4 Jahr.
– Rinse bottles with boiling water and let dry completely.
– Beat egg yolks, powdered and vanilla sugar with a hand mixer until foamy
– Slowly add the heavy cream and rum.
– Again beat the liquid very thoroughly.
– Fill in bottles – keep the liquor in the fridge (is good for 3 months).
Recipe Vanilla Egg Liqueur
5 egg yolks
125 g powdered sugar
200 g heavy cream
100 ml white rum
2 tsp vanilla extract
– Mix egg yolks and powdered sugar with the hand mixer for 10 min (highest level).
– Add heavy cream and beat for another 7 min.
– Add rum and vanilla; mix for 3 min, then fill in clean bottles as described above.
German Beef Rouladen – Authentic Recipe
German Beef Rouladen (or beef rolls) is a very delicious and popular German recipe. It is not only popular during the holidays, it is served for Sunday lunches when the whole family and friends get together. They are called in German “Rindsrouladen”.
The German beef rouladen are filled with bacon, onions, mustard and pickles, and are wrapped in thin sliced beef.
Served with mashed potatoes or Spaetzle and red cabbage, and a glass of red wine makes a delicious German dinner. You can get German pickles from the US brand Kruegermann or at Big Lots, and many local supermarkets carry the German brand Hengstenberg. You will find German mustard and pickles especially during the Oktoberfest season. Happy Cooking!
Ingredients German Beef Rouladen
(serves 6)
– 1 1/2 pounds flank steak (calculate 1 piece each person; if you can get it from a German butcher already sliced; if not slice it as thin as possible, about 1 cm or 0.5 inches thick)
– Dijon mustard or German style mustard, enough to spread a thin layer on each piece
– 1/2 pound smoked bacon (Speck) cut in thin slice (per slice meat 1 slice speck)
– 4 medium sized onions
– 3-4 pickles (preferably German pickles like from Hengstenberg or Kruegermann)
– 2 1/2 cups water (as needed)
– red wine to taste, about 1/4 cup or more
– 2-3 tsp clarified butter
– 1 celery stalk
– heavy cream or crème fraiche for the gravy
– some dry red wine for the gravy – optional but adds a nice taste
salt, pepper, mild or sweet red pepper (paprika) to taste
Cooking Instructions German Beef Rouladen
– Cut the meat in 6 rectangular pieces, 1 cm or 1/2 inches thick, pound the meat if it is too thick.
– Spice them with salt, pepper and red pepper (paprika) on both sides.
– Spread mustard on the spiced side.
– Place one thin sliced bacon stripe on top.
– Chop pickles and onions. The pickles can also be sliced very fine.
– Add onions and pickles on the meat, then roll the slice.
– Use sewing cotton or metal picks to prevent that they fall apart (don’t forget to remove them before serving).
– Heat the oil in a frying pan and fry the rouladen from all sides really well.
– Add celery leaves and another onion and quench it with water (or if you like you can use red wine instead).
– Put on the lid and let it simmer for at least 1 1/2 hours (the meat should be very tender and might need cook longer, depending on the meat).
Tip: Turn Rouladen one time and add more liquid if needed. Important is that Rouladen should be always covered with liquid so they won’t get dry.
Make The Gravy From Scratch:
– Place the Rouladen on a plate, cover with a lid or foil, keep warm in the oven while making the gravy.
– Use the liquid with all ingredients, mix it very well, pour through a fine sieve.
– Mix, depending on how much liquid you have, 2-5 tbsp flour or potato/corn starch with a bit of cold water or red wine, add to the beef juice.
– Add some heavy cream or crème fraiche to the liquid.
– Bring gravy to a brief boil. Should the gravy not have thickened, add some more starch.
– Attention: Never use hot water with the starch otherwise it will clump.
If needed add some salt and pepper or 2 table spoon tomato paste (adds a nice darker color).
Tips
If you don’t want to make the gravy from scratch use some instant gravy and stir it up with some cream.
Serve it with mashed potatoes and vegetable (red cabbage or peas/carrots mix) or Spaetzle.
To save time for the next meal, make the double amount and freeze the rest (without the metal picks of course).
Instead using yarn to hold the rouladen together, you can use special rouladen skewers or rings that are available at Germanshop24.com.
German Hot White Chocolate – Irresistible
Who doesn’t love hot chocolate? The popular hot winter beverage can be made with dark or with white chocolate. Here’s the recipe for a German Hot White Chocolate – Simply irresistible. Happy Cooking and Happy Holidays!
Ingredients German Hot White Chocolate
(4 servings)
750 ml milk
125 g white chocolate
2 tbsp liquor such as Coffee or egg liquor
125 ml heavy cream
ground cinnamon
Enjoy the German Christmas Box Cake
Cooking Instructions
– Bring the milk to a boil, then remove from stove.
– Break chocolate into small pieces and add to hot milk.
– Mix until chocolate has melted completely. If you still have some chocolate pieces heat the milk again.
– Add the liquor, mix well and pour into glasses or cups.
– Beat heavy cream but not firm, it should be creamy.
– Place cream on top and sprinkle with cinnamon.
German Green Beans with Bacon
Learn today how to make German Green Beans with Bacon, nicely wrapped. It’s a delicious side dish for any menu. The recipe is using summer savory (Bohnenkraut) which is an herb that came to Germany in the 9th century, brought by monks to grow in their monastery gardens.
Summer savory is used in combination with vegetable like beans, lentils, dried peas and helps with the digestion, diminishing unpleasant side effects. Find it fresh on a farmers market, or get the seeds. It is not quite a common American herb, and it might be a bit difficult to find it. Using dry summer savory can be the alternative.
Green beans are very nutritious. They are low in Sodium, and very low in saturated Fat and cholesterol. Green beans make also a good source of Protein, Thiamin, Riboflavin, Niacin, Vitamin B6, Calcium, Iron, Magnesium, Phosphorus, Potassium and Copper, and a very good source of dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Folate and Manganese. As you can see this green vegetable is very nutritious. Happy Cooking!
Ingredients German Green Beans with Bacon
800 g fresh green beans
10 branches summer savory (Bohnenkraut), fresh – optional
1 garlic clove (optional)
1 tsp black pepper corns
2 tbsp salt
1 tbsp oil
8 slices bacon (Speck) or German ham, alternatively Prosciutto
1 tbsp butter
water to cook the beans, 1 dash salt
EDORA SEASONINGS ADD the SPECIAL TASTE
Cooking Instructions
– Wash beans and remove ends.
– Peel garlic clove, smash peppercorns.
Place oil in a pan, roast whole garlic clove, pepper corns, salt and summer savory briefly in oil.
– Add water, let cook for 10 min, drain.
– Separate beans in 3 portions. In this broth bring each green bean portion to a boil and let cook until soft (not too soft, they should be al dente)
– Dip beans fast in ice cold water (ice cubes and some water) to let them cool off, place on kitchen cloth and dry them.
– Wrap about 8-10 beans in 1 slice of bacon. If you use German ham or Prosciutto don’t pan fry.
– Heat butter in fire proof form (iron cast), place wrapped beans in form, cover with lid. You also can use a regular skillet and fry the beans until bacon is crunchy.
Important is to place the wrapped beans with the bacon seam facing the bottom and not facing the top. You can use tooth picks to hold the wrap together.
– Bake for 5 min on 360 F – turn them one time.
SERVING OPTIONS
Side dish for pork chops, pork or beef roast
With Fried Potatoes or Potato Salad
Roesti
Filet Mignon
Steaks
German Beer Bread – Original Bavarian Recipe
German Beer Bread is the best to be made with German beer and especially the Bavarian beer from Hofbrau which is one of the oldest breweries in Bavaria. Here is a little history of the Hofbrauhaus: The Hofbrauhaus was founded in 1589 by Herzog Wilhem V.
Since then the brewery and the Brauhaus are a historical location in Munich. Hofbrau are part of the Bavarian history and it is a 400 year old tradition to brew this beer that is been served at the annual Oktoberfest. We all know it by its abbreviation “HB”. Indeed it is part of Bavaria and the beer has created a life style with the beer garden, the food and the “Gemutlichkeit”.
The First Oktoberfest
Bavarian king Maximilian I. demonstrated that he is a generous man when his son Ludwig was going to marry Therese von Sachsen-Hildburghausen. For this wedding he sponsored a gigantic celebration for 40.000 visitors; it was in fact the first Oktoberfest and happened on October 17, 1810. The sensation of the fest was the horse race on a meadow in front of the city, and from that date on it was called the “Theresienwiese” (Wiese = Meadow), and from that day on, it had been decided that such a fest should be occurring every year.
It was the starting day of the famous Oktoberfest and it is happening yearly on the “Wies’n”, the former Theresienwiese. 2 years later, in 1812, a special beer was created: The Oktoberfest Beer. It is of a dark yellow color, and is more spiced, and contains more alcohol than the regular beer. Since then the Oktoberfest beer from Hofbrau has been the world most famous beer worldwide.
Germany is known for being the country with the best beer. It is because of the water they use, the hops and of course of their traditional recipes that are kept secret for hundreds of years. The beer does not contain any chemicals, nor unnatural ingredients. It is brewed per the rules that are quite strict in Germany (Reinheitsgesetz).
It is not strange that the German cook with beer! We found a recipe to make bread and the main ingredient is beer. Happy Cooking! And Prosit!
Ingredients German Beer Bread
360 g whole grain flour (rye, wheat or a mix of flours)
1 tsp baking powder (Dr Oetker)
1 tsp salt
1-2 tbsp honey (or to taste)
375 ml light beer such as original Hofbrau or Lager or any other light German beer
some melted butter
Baking Instructions German Beer Bread
– Pre-heat oven to 190°C or 375 F.
– Grease a bread baking form of size: 4 x 9 inches (10x20cm) generously with butter. Or layer with parchment paper.
– In a big bowl mix all dry ingredients very well, add the honey and then the beer. You could also dissolve the honey in the beer.
– Stir a little bit but not too much, this is fatal. You need to have some clumps in the dough. Use a wooden spoon (no mixer) and stir several times.
– Pour dough in a greased pound cake form and bake for 30-45 minutes, until it has a light brown crust.
– Remove from the oven, and increase temperature to 220 C or 425 F.
– Release the bread fro the form.
– Place the bread on a baking tray, and because the bread is hot, any butter will melt right away, so spread the butter generously over the top and sides. This creates a very nice crust.
– Place back in oven and bake for another 5-10 minutes.
Available from Sept 1 – Oct 30
Tips
If you don’t like it sweet reduce honey or don’t use sweetener at all.
Dissolve the honey in the beer. The taste might be different according to the beer you are using. A light beer is recommended that is not too strong in taste.
Don’t use Guiness, Bock beer or ale.
Add if you like ham, onions, or garlic to the dough.
Pan Fried Leberkäse with Spinach
A classic and typical German meal is the pan fried Leberkäse with spinach and fried potatoes. It’s just delicious and so easy to make, you jsut need to get the Leberkäse. In the USA you wold find it in special German stores or places where they serve German specialties. Happy Cooking.
Ingredients Pan Fried Leberkäse with Spinach
500 g frozen spinach
4 eggs
3 larger potatoes
4 slices Leberkäse
1 onion
3 tbsp heavy cream
salt, nutmeg, pepper to taste
Cooking Instructions
– Place frozen spinach in a pot, add 3-4 tbsp water, cover the pot, and bring to a brief boil. When spinach has defrosted spice to taste and add the heavy cream. Cook for 5 min.
– Peel potatoes, cut in slices, boil them in water with some salt until semi-soft.
– Heat oil in a pan. Fry the Leberkäse slices until they are brown. Set aside and keep warm in the oven.
– In the same pan add chopped onions and fry for 2 min (add oil or butter as needed).
– Then add the potatoes and fry until they are golden brown.
– Make the fried eggs, spice with salt and pepper. Important is to add the eggs to the pan when the butter had become really hot. I always use a mix of butter and olive oil.
Place the fried egg on top of the Leberkäse, spinach and the roasted potatoes go aside. Alternatively you can also make French fries or potato salad.
Oktoberfest Creamy Mushrooms – Rahmschwammerl
The popular Munich Oktoberfest comes with many food specialties. One is the so called “Rahmschwammerl” or Oktoberfest Creamy Mushrooms. The classic combination would be to serve with Semmelknoedel – Find recipe here – It’s a delicious meatless alternative, and so easy to make. It’s a dish that can be made throughout the year – Happy Cooking!
Ingredients Creamy Mushrooms
750 g white mushrooms
1 small onion
200 ml heavy cream
4 tbsp cooking oil
50 ml dry white wine
100 g créme fraîche, optional
2 twigs Rosemary
4-5 tbsp chopped parsley
salt, pepper to taste
1 dash sugar
Cooking Instructions Creamy Mushrooms
– Clean mushrooms and cut in quarters or in halves.
– Peel onion, chop fine. Wash herbs, dry on kitchen paper.
– Heat oil in a large pan, add mushrooms and rosemary twigs, brown for 6-7 min.
– Remove rosemary. Add onions.
– Fry for about 2 in.
– Add chopped parsley to mushrooms, then the wine. Set some parsley aside.
– Let cook until wine has evaporated.
– Now add the heavy cream, bring to a brief boil, then add creme fraiche.
– Let simmer for 5 min, spice with salt and pepper to taste.
– Should the sauce be too thin, mix 1 tbsp corn starch with 2 tbsp water and add to the sauce.
– Sprinkle some chopped parsley on top.
—-> RECIPE FOR SEMMELKNOEDEL<—-
The Oktoberfest Box Makes a Great Gift
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