German Bread Dumplings with Chanterelle Sauce
Today we have a delicious side dish for you: German Bread Dumplings with a Chanterelle Sauce. These dumplings and the sauce go very well with a steak, a pot roast or schnitzel. A meal ideal for a festive menu!
Chanterelle mushrooms are very special mushrooms. We call them “Pfifferlinge” in German. Their smell is kind of fruity, similar to that of apricots, combined with a mildly peppery taste. This mushroom is a culinary ingredient and comes from the French cuisine, but it is popular now throughout many countries.
Chanterelle mushrooms are used a lot for creamy sauces. They are not cheap, and we recommend to use fresh ones when you can find them for example at your farmers market or super market. Alternatively use dried or canned chanterelles. Happy Cooking!
Ingredients German Bread Dumplings
6 oz chanterelles, fresh or a mix of fresh chanterelles and white mushrooms (6-7 mushrooms) – alternatively use dried chanterelles – Find them Here on Amazon –
1 onion, small sized
1 tsp butter
1 tbsp flour
250 ml vegetable broth, cold – Make vegetable broth from scratch –
1 cup heavy cream
1 tsp parsley, chopped
1 egg yolk
salt, pepper, nutmeg to taste
Semmelknödel in a Convenient Pouch
For the Dumplings
6-7 German (style) rolls (350 g), 1-2 days old (without a hard crust)
2 eggs
1 tsp butter
2 tbsp parsley, chopped
300 ml milk, warm
IT’S HERE: The GERMAN CHRISTMS BOX
Cooking Instructions German Bread Dumplings
Make Bread Dumplings
– Warm milk.
– Cut rolls in small pieces, chop parsley.
– Peel and chop onion fine. Saute one half in butter with parsley for 1-2 min.
– Pour warm milk over rolls, let sit covered for 10 min.
– Mix eggs with salt and pepper, beat them. Add to the bread.
– Meanwhile heat a good amount of water with some salt for cooking the dumplings. Bring to a boil.
– Knead dumpling dough well but not too hard, other wise the dough gets mushy. Add some bread crumbs (1/2 cup or less).
– With moist hands form dumplings (tennis ball size).
– Place dumplings in boiling water and let cook for 15-20 min. Reduce heat a bit.
– Dumplings will float at the surface when done.
Make the Chanterelle Sauce
– Clean both mushrooms very well.
– If you use dried chanterelles you must soak them in water – prepare them per instructions on the package.
– Cook them for 2 min in butter, set aside on a plate.
– Saute remaining onions in butter in the same pan. Dust with flour.
– Add the cold broth, bring to a boil, it should be thickened. If not mix more flour or some starch in cold water and add to broth.
– Combine with half of the cream, mushrooms, parsley and spices. Let simmer for 5 min.
– Before serving mix remaining cream with egg yolk, add to the sauce. Don’t bring it to a boil again! Just heat it slightly. Spice if necessary.
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Bremer Klaben Cake – Specialty from North Germany
The Bremer Klaben Cake has some history! As other dishes from the North this cake was made for the sailors when they were at see for a long time. It has a long shelf life because of its high butter and sugar amount. Nowadays the Klaben is a typical holiday cake. It contains raisins and candied fruit. It must sit for 4-6 weeks, so start now baking! Happy Baking!
Ingredients Bremer Klaben Cake
Dried Fruit Mix
700g raisins (soak them for 1 week in brown rum)
100g candied lemon peel (Zitronat)
100g candied orange peel (Orangeat)
– How to Make Candied Peel –
brown rum 54%, for soaking raisins, or to taste, alternatively apple juice with some rum flavor
Starter Dough (let raise for 30 min):
150ml whole milk
150g flour, preferably wheat flour (Weizenmehl) 550 Type – All About German Flour
60g fresh yeast – amount of dried yeast as instructed
Main Dough (let raise 30 min):
450g flour, pref. 550 Type
300g butter
1 vanilla bean
zest of 1 organic lemon
1 tsp salt
1 tbsp cardamom
100g sugar
150g chopped almonds
fruit mix as described above
1 egg
Flour-Water Mix
20g flour
20g water
Baking Instructions following the Video
All ingredients should have room temperature.
Pour milk into a bowl, add yeast and milk. Mix well until you get a smooth starter dough. Use a mixer, there’s no kneading needed.
Cover the bowl and let raise for 30 min. This dough is ready when you see some small bubbles.
With a sharp knife cut the vanilla bean open. Scratch off the seeds and add to the butter that is cut into smaller pieces.
Grate the lemon, add to the starter dough. Add sugar, cardamom, butter and flour.
Knead until you get a smooth dough. During kneading add the salt.
The dough is done when it comes off easily from the edges of the bowl.
Let raise for 30 min.
Chop the candied orange and lemon if needed very fine. Combine with raisins and mix well.
Add the almonds and fruit mix to the dough and knead until everything is nicely combined,
Form the dough into a loaf.
Place into a greased deep baking form such as a lasagna form. Fill the form completely with the dough by pressing it towards the edges. In the video he is using a Springform Baking Tin size 28 x 18 x8 cm or 12x9x4 inches, that also has a lid.
You can find the suitable spring form on Amazon.
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Mix the water with flour until it’s a sticky mix. Brush this mix on top of the Klaben.
Pre-heat oven to 220 C or 430 F.
Place cake on lowest level and reduce heat to 170 C or 340 F.
Bake for 60 min covered with the lid.
Beat the egg in a bowl and brush it over the hot cake.
Let sit over night.
Wrap in aluminum foil and place at a cool location such as basement, cellar, just the coldest place you can think of. It must sit for 4-6 weeks. After that time period enjoy a piece of this historic sailor’s cake!
Video – in German – for Making the Klaben
Original Zenker Form that was used for the Klaben Cake – Find it here –
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Bratapfelkuchen for the Holidays – Roasted Apple Cake
This is a very special German cake for the holidays or the fall and winter months, and it’s called Bratapfelkuchen. It’s a cake that comes with whole apples that are filled and surrounded by a pudding filling. A true delightful cake!
If you like to make the roasted apples – here’s the Recipe – Happy Baking!
Ingredients Bratapfelkuchen
250 g flour
100 g sugar
1 egg
150 g butter
1/2 sachet baking powder – 8g
250ml heavy cream and 500ml milk or half and half (for making the pudding)
1 sachet vanilla sugar, 0.5oz
1 sachet vanilla pudding powder – 37g –
– How to make Vanilla Pudding –
6 medium sized apples (slightly sour)
almond slices for the topping
optional:
raisins, brandy, rum, apple juice, baking marzipan
Baking Instructions
– Make the crust by combining flour, baking powder, egg, sugar and butter. Knead until you get a smooth dough.
– Place the dough into a 10 inch spring form, add dough along the rim as well.
– Make the pudding by using the powder, vanilla sugar and milk/heavy cream or per instructions. You can additionally sweeten the mix with sugar.
– Peel apples and remove the core – Find an apple core remover here –
You can fill the apple with marzipan or raisins that were soaked in brandy or dark rum or simply apple juice.
– Place apples onto the dough in the form and pour the pudding over it. Make sure to let the pudding not cool off too much. It should be liquid, easily to pour.
– Pre-heat oven to 375 F / 180C.
– Sprinkle with almond slices.
– Bake for 1 hour.
– Let cool off in the form.
Serve with whipped cream.
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Pumpkin Beer Soup – Authentic German Recipe
The German Pumpkin Beer soup is special as it is using beer but not any beer, it should be Pilsner beer. We found it at Trader Joes. It is the Pilsener Urquell which is a very good German beer. Try this soup. It’s a great combination! Happy Cooking!
Ingredients Pumpkin Beer Soup
2 shallots or 1 small onion
1 tbsp clarified butter or sunflower oil
400 g pumpkin
2 tbsp white wine vinegar
1 liter beef or vegetable broth (instant or made from scratch)
– Recipe for Home Made Vegetable Broth –
salt, pepper to taste
1 dash of sugar
1 bottle Pilner beer (light beer) eg. Pilsner Urquell
125ml heavy cream
Cooking Instructions Pumpkin Beer Soup
– Chop shallots fine, and saute in hot clarified butter or oil fast.
– Cut pumpkin in cubes.
– Add pumpkin, onions, vinegar and broth to the soup
– Let broth simmer until the pumpkin is soft. With a stick mixer puree everything.
– Spice with salt and pepper to taste.
– Fry bacon in a skillet, combine with pumpkin seeds and roast for some minutes. Set aside.
– Add beer, bring again to a boil.
– Before serving add heavy cream, mix well.
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German Fried Potatoes Berlin Style
This is a recipe for German Fried Potatoes Berlin Style or “Bratkartoffeln Berliner Art” as they make it in the capital of Germany, Berlin. Recommended are potatoes such as the yellow Gold or red potatoes, Russet are cooking too soft and fall apart. You could also use the fingerling or round mini potatoes. Serve with your favorite sausages or Frikadellen (German Burgers). Happy Cooking!
Ingredients German Fried Potatoes
(4-5 Servings)
2,5 kg potatoes
1 small-medium sized onion (chopped)
5-7 thicker cut slices of preferably German Speck, cut in small cubes, or bacon that can be cut into cubes (not stripes)
salt, pepper, red sweet paprika powder (optional)
butter or clarified butter for frying
Cooking Instructions German Fried Potatoes
– Melt butter in a non-stick skillet.
– Fry chopped onions and cubed bacon until they are light brown.
– Peel potatoes, cut in halves and then in thin slices.
– Add potatoes to onions and bacon and fry them on medium-low heat for about 30 minutes. Turn potatoes as needed. Make sure there is enough grease in the pan. Add more if needed.
– Spice with salt and pepper to taste.
Tip:
If you like the potatoes crunchy dust or turn the potato slices before frying in a bowl with flour; then fry them.
Makes a Great Gift- No Subscription Needed
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Poached Eggs in Mustard Sauce – Verlorene Eier
This German egg dish – Poached eggs in Mustard Sauce – is coming from the good old times when meat was rare or too expensive. It’s a recipe from grandmothers cooking book and what do you know, it’s still popular. It’s called in German “Verlorene Eier” because the eggs have lost their shell. Some call this dish also “Saure Eier” because you use vinegar.
It used to be a very popular dish in East Germany. It’s a good combination, the poached eggs and the mustard sauce, rounded up with boiled potatoes (we recommend Gold potatoes). Happy Cooking!
Ingredients Poached Eggs in Mustard Sauce
1 small onion
40 g butter
40 g flour
500 ml water
3 tbsp German mustard
– All About German Mustard – How to Use it in Cooking –
1 tsp lemon juice
4 fresh eggs
1 liter water
4 tbsp white wine vinegar
salt, pepper to taste
German Mustard from Develey: So Good!
Cooking Instructions Poached Eggs in Mustard Sauce
– Chop onion fine.
– Melt butter, saute onion until transparent.
– Add flour, mix very well until you get a slightly yellowish substance. Then add 500ml cold water.
– Bring while mixing to a boil.
– Add mustard and lemon juice, spice with salt and pepper to taste.
– Bring 1 liter water to a boil, add vinegar and 1 tsp salt.
– Crack one egg in a cup.
– Very carefully let the egg slide into the boiling water. Repeat with each egg.
– Reduce heat, and let simmer for 5 min.
– Remove eggs with a slotted spoon and place on a plate.
Serve the poached eggs with the mustard sauce and boiled potatoes.
TIPS
This recipe is using a lot of water. Always make sure that you use purified and good water. Here is a recommendation: The Berkey filter.
I am using this filter since a long time and it’s the best water I’ve ever had, and I tried many filter systems. All the water that I need for cooking will be going through this filter. The coffee and tea tastes better, the drinking water has no strange after-taste anymore. The other good thing is, this filter system is portable. So it’s 100 percent hassle free. No special connections needed. And they have good deals. Check it out!
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German Blueberry Cheese Cake – No Quark
When blueberries are in season you can make this German Blueberry Cheese Cake which contains no quark and that is quite convenient. Quark is not that easy to get in the USA. You would use cream cheese for making this cake. It’s an easy cake to make, you will make it over and over. If you don’t want to use blueberries use raspberries, peaches or cherries. Happy Baking!
Ingredients German Blueberry Cheese Cake
Base Cake
60 g sugar
125 g butter, soft
1 egg yolk
1 tsp lemon zest
185 g flour
Filling
300 g blueberries, fresh or frozen – alternatively raspberries
375 g cream cheese (1 package is 226g)
4 eggs, separated
1 tsp lemon zest
100 sugar
1 tbsp flour
Baking Instructions German Blueberry Cheese Cake
– Combine 60 g sugar, butter, 1 egg yolk and 1 tsp lemon zest, beat until bubbly.
– Add 185 g flour and mix until you get a dough that can be rolled. If it is too sticky use more flour.
– Keep in fridge for 20 min.
– Pre-heat oven to 150 C or 300 F.
– Layer a 26cm or 10 inch springform with parchment paper.
– Roll the dough on a smooth surface to the size of the springform. Create edges around the rim of the form.
– Bake for 10 min.
– Meanwhile combine cream cheese with 4 egg yolks and the lemon zest.
– Beat egg whites very firm and combine with the flour and the sugar.
– While beating the cheese-egg mix with hand mixer add the flour and sugar and beat until very smooth. Add the egg white mix.
– Place the filling on the half backed base cake and add the blue berries on top.
– Bake for about 1 hour on 140 C or 280 F.
When cake is done let cool off before releasing it out of the form.
Before serving sprinkle with some blueberries as decoration if you like and dust with some powdered sugar.
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Typical Oktoberfest Food – Bavarian Wies’n Specialties
If you have ever visited the one and only Oktoberfest in Munich, you know that the food is a very important part of it. Together with the Oktoberfest beer edition it’s like dining in a restaurant. You can choose from so many food options and find your favorite one. If you have no time to visit Munich you can create your own at home Oktoberfest – Find the recipes for all important dishes below. Happy Cooking!
What are the Culinary Highlights?
What is typical Oktoberfest Food?
You find hearty dishes such as roast chicken, pork knuckle, Liver cheese and Weisswurst with pretzels and sweet mustard, plus delicious side dishes such as dumplings, Sauerkraut and potato salad.
Sweet dishes are steamed dumplings with vanilla sauce (Dampfnudeln), the fluffy Kaiserschmarrn and Bavarian Cream.
Vegetarian and vegan options include Obatzda, cheese spaetzle and various dumpling dishes without meat.
Leberkäse – Liver Cheese
Leber or Fleischkäse is part of every Bavarian “Brotzeit”. You enjoy it with a roll or with Sauerkraut. If you cannot find it in the USA there’s the option to make it or check out the NY butcher Schaller and Weber.
RECIPE – Click Here –
Roasted Chicken
The classic Wiesn chicken is half a roast chicken that is roasted on a spit on an open fire. Juicy and delicious.
RECIPE – Click Here –
Brezeln – Pretzels
There’s no Oktoberfest without the Bretzel. It’s a classic side dish that goes with Obatzda.
RECIPE – Click Here –
Weißwurst with sweet Mustard – Bratwurst with mustard mild or hot
Curry Wurst
Obatzer – Cheese Specialty
It’s a bread spread made out of brie cheese (Camembert), paprika and beer, served with a Bretzel.
RECIPE – Click Here –
Delivered to Your Doorstep
Schweinshaxen – Roasted Pork Nuckle
RECIPE – Click Here –
Käsespätzle – Cheese Spätzle
RECIPE – Click Here –
Semmelknödel – Bread Dumplings
RECIPE – Click Here –
Sauerkraut
This German cabbage speciality is served with Brats, roasted pork, Pork Nuckle and many more.
RECIPE – Click Here –
Liver Dumplings Soup
RECIPE – Click Here –
DESSERTS – SWEET DISHES
Kaiserschmarrn
An airy pancake that is torn into pieces and served with powdered sugar and cranberries.
RECIPE – Click Here –
Dampfnudeln – Sweet Dish
Steamed sweet dough served with a delicious vanilla sauce.
RECIPE – Click Here –
Bavarian Cream Dessert
Typical Bavarian dessert that reminds a bit of pana cotta.
Recipe – Click here –
Oktoberfest Visitor Testimonial
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