Sour Meatballs Danzig Style
Danzig, or in Polish Gdańsk, is a city that has made a lot of history throughout the past centuries. It was and still is a very interesting place and used to be populated by Germans until 1945. From this time many recipes had its origin and others got lost. The good thing is some recipes are still available, and one of these recipes is the West Prussian dish Sour Meatballs Danzig Style. The dish reminds of the Königsberger Klopse but it’s a bit different. The recipe is using Pimento which is originated from the Spanish word “pimienta” (pepper or peppercorn). To most English speaking people the tree is called “pimento” and the berries “allspice”. This recipe is a rare find and I hope you love it. Happy Cooking!
Ingredients Sour Meatballs Danzig Style
For the Meatballs
750 g ground meat beef or pork, or half/half
1 medium-large onion, chopped
t tbsp breadcrumbs (natural, no spices)
1 egg
salt, pepper to taste
For the Sauce
2 tsp flour
2 small onions, cut in quarters
1.5 liter water
3 tbsp sugar
3 tbsp vinegar, eg Hengstenberg with herbs, or the German “Essig Essenz”
salt, pepper to taste
6 piment corns (Allspice)
2 bay leaves
2 tbsp butter
1 egg
Cooking Instructions Sour Meatballs Danzig Style
– Chop onion fine.
– Combine egg white with meat, onion, breadcrumbs, salt and pepper.
– Knead well until you get a dough that allows to make balls.
– Form small to medium size and round balls from the meat.
– In a larger pot bring onions with water, sugar, vinegar, bay leaves and piment to a boil.
– Add a dash of salt.
– Place each meat ball on a spoon and place carefully into the water. Reduce heat.
– Let meatballs simmer on low-medium heat for about 15 min, then remove with a slotted spoon.
– Keep warm and keep the broth. Remove the spices.
Make the Sauce
– Heat butter, sieve flour over it and add 1 liter of the broth. Whisk consistently until a brief boil, reduce heat and let boil for 10 min.
– Spice with vinegar, sugar, salt and pepper to taste.
– Beat the egg and add to the sauce – Make sure the sauce is NOT boiling. Turn off the heat.
– Add the meatballs to the sauce and let simmer on for 5 min.
Serve with boiled potatoes, that’s the classic side dish for the meatballs.
Good Source for German Style Meats & Sausages
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Dresden Cheese Cake Eierschecke
The Dresden Cheese Cake Eierschecke is a cake specialty from Dresden, mainly from Saxon and Thuringia. The photo below shows the famous and beautiful cheese store and restaurant “Pfunds” www.pfunds.de. where they sell this cake (see the photo below, showing the cheese chop).
THE HISTORY
Schecke is a cake that is made on a baking tray out of a yeast dough and it is topped with apples, quark or poppy seeds. Tt also has a glaze that is made out of egg, cream, sugar and flour.
Back in the 14th century the Schecke was the name for men clothing and consisted of 3 parts (upper, belt, and lower part). The cake had been named after these men clothes.
The Cake consists of 3 Parts:
The upper layer is a creamy egg yolk with butter, sugar and vanilla pudding; the middle part is mainly a mix of quark, egg, butter and vanilla pudding; the lower part is a dough made out of yeast or a normal mix. That is the Dresdner Eierschecke.
The cake is cut in rectangle pieces or like a tart. You can add raisins, almonds, Streusel or a chocolate glaze. Here is the recipe for you on how to make this cake from scratch. Happy Baking!
Ingredients Dresden Cheese Cake Eierschecke
For the Dough
65 g Butter
50 g sugar
1 egg
1/2 package baking powder, 0.3oz
200 g flour
For the Filling
50 g butter
1 egg
75 g sugar
500 g quark – Alternatives for Quark –
– Make your own Quark – click here –
500ml milk
1 package vanilla pudding, Dr. Oetker – Find it here –
Top Layer
3 eggs, separated
75 g sugar
100 g butter and some butter for greasing the form
Every Year from Nov 1 – Dec 18
Baking Instructions Dresden Cheese Cake Eierschecke
– Combine all dough ingredients in a bowl, mix well.
– You get a crumbly dough. Knead the dough until it is smooth.
– Grease a spring form 10 inches or layer one with parchment paper.
– Fill the dough into the spring form. Spread even.
Make the Filling
– Mix all ingredients for the filling.
– Make the pudding per instructions. Half of the pudding will be added to the filling. Let the pudding cool off until it’s warm, place plastic foil on top, to prevent skin build up.
– Fill the cream on the dough.
– Preheat oven to 300F.
Top Layer
– Separate eggs, then beat egg whites until firm.
– For the topping beat egg yolks, sugar and butter until creamy.
– Ad the remaining pudding; mix well, then add the firm egg white and carefully fold in the cream.
– Place it on top of the filling.
– Bake for 50-60 min on 190 C (convection) 375F
– After 30 min cover the cake with parchment paper or aluminum foil, so the top won’t get brown.
– Let the cake cool off in the form, then release carefully.
Serve with whipped cream…
And a cup of German coffee…
Baking Ingredients You Need (From Amazon)
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Kratzete – Swabian Sweet Specialty
This German dish called Kratzete reminds a lot of Kaiserschmarrn but is slightly different. It’s served mainly, and if not only, in the region of Swabia in Baden-Württemberg, a state in southwest Germany bordering France and Switzerland. The pancake batter will be torn apart while cooking and the result ate smaller pieces dusted with powdered sugar. Happy Cooking!
Ingredients Kratzete
3 medium-large eggs
250 g flour
1 dash salt
1 tsp sugar
400 ml milk
clarified butter
cinnamon-sugar mix or powdered sugar
Cooking Instructions Kratzete
– Separate eggs.
– Combine yolks with flour, salt, sugar and milk and mix until smooth.
– Beat egg whites firm and fold into dough.
– In a non-stick pan heat some clarified butter.
– Add little portions of the dough and bake like pancakes. Before they are done tera them apart into smaller pieces, and bake until finished.
– Keep warm i n the oven until all dough is done.
– Dust with powdered sugar or a mix of cinnamon and sugar. If you like serve with apple or plum compote or apple sauce.
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Authentic German Chocolate Rum Balls
This is a recipe for authentic German chocolate rum balls which is very popular for the holidays. There is no Christmas without these delicious chocolate balls.It’s an easy recipe and you don’t need any special ingredients. Happy Baking!
Ingredients Authentic German Chocolate Rum Balls
100 g butter, warm
100 g powdered sugar
200 g milk chocolate
100 g dark chocolate, semi-sweet (60-70% cocoa)
4 tbsp dark rum (or Amaretto, Brandy)
Chocolate sprinkles or unsweetened cocoa powder
Baking Instructions
(makes about 40 balls)
– Butter should be very soft. Mix butter until creamy.
– Sieve powdered sugar, and add to the butter.
– Break chocolate into smaller pieces, melt by using the double boiler method.
– Combine butter-sugar mix with chocolate and rum.
– Let sit in fridge for 1 hour.
– Dip hands in cold water and form small balls out of the chocolate batter.
– Roll the balls in cocoa powder or in chocolate sprinkles. If you like you can use also unsweetened grated coconut. Place on a plate.
– Let sit in the fridge for 1 hour.
– Place each ball into matching paper cups (the ones you use for pralines).
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German Spekulatius Mandarine Dessert
A perfect German Christmas menu ends with a dessert that is including holiday spices, and which will end the menu perfectly. One of such desserts is the German Spekulatius Mandarine Dessert. The spiced cookies are available at Aldi, German specialty stores or Cost Plus Market. You also need quark for making the cream. If you have a shop nearby that sells quark, you are lucky. if not you can make it from scratch (see link below). Happy Cooking!
Ingredients German Spekulatius Mandarine Dessert
(3 servings in small glasses or 2 for bigger glasses)
250 g quark – How to Make Quark –
200 ml heavy cream
some milk
2 packages vanilla sugar- 0.6oz
50 g sugar (or to taste)
1 small can mandarine oranges, unsweetened – keep some for decoration
8 Spekulatius cookies
cinnamon to taste
Cooking Instructions
– Beat heavy cream until firm.
– Combine quark with milk, vanilla sugar, cinnamon and regular sugar, mix well.
– Add the heavy cream, mix.
– Crumble the Spekulatius cookies: Use a freezing plastic bag, place cookies inside and crumble with a rolling pin.
– Layer the cream alternating with crumbles and mandarines into dessert glasses.
– Place one mandarine orange on top of each glass.
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German Baked Apples – Bratapfel Recipe
Fall and winter is the time for German baked apples – we call them Bratäpfel. Make sure to use big enough apples and serve them with your favorite items: whipped cream, vanilla ice cream or vanilla sauce. Or maybe all three together! Happy Cooking!
Ingredients German Baked Apples – Bratapfel
2 big apples
2 tbsp chopped almonds
some lemon juice
2 tbsp raisins
1 tbsp powdered sugar
1 tsp cinnamon
100 g soft butter
Cooking Instructions German Baked Apples – Bratapfel
– Pre-heat oven to 420 F.
– Soak raisins in rum or apple juice until they have softened.
– Cut of lid.
– Remove the core from the apples.
– Drip lemon juice into the apple.
– Drain raisins (if soaked in rum you can add it to the filling).
– Combine very soft butter with almonds and raisins, add a bit of lemon juice, cinnamon and powdered sugar to taste.
– Fill it into each apple.
– Place each apple into a single fire proof form (ramequin form) or if you have more than 2 use a rectangle form.
– Place in oven and bake for 40 min. Cover with aluminum foil after 20 min.
– Melt some butter which you can drip over the apples.
Serve right away.
The baked apples taste wonderful with vanilla ice cream, whipped cream or vanilla sauce
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German Old Fashioned Beef Stew
Try this German Old Fashioned Beef Stew and you will be surprised how tasty it is. It is spiced with some exotic spices but this makes the difference to all other stew recipes. For sure this stew makes a great family dinner, or make it for festive occasions and Sunday lunches. The recipe is from the medieval times, around 1300, from Viandier de Taillevent, a recipe collection from the Middle Ages. Taillevent was a master cook to Charles V, which gave him extensive experience in serving French nobility. In German we would call it “mittelalterlicher Rindseintopf oder Gulasch”. Happy Cooking!
Ingredients German Old Fashioned Beef Stew
1 kg beef stew
100 g Speck (german bacon)
2 onions
1 garlic clove
½ liter red wine (fruity note)
3 cloves
2 tbsp lemon juice
3 carrots
1 tsp of each ginger, ground and cinnamon, ground
1 dash cardamom
salt, pepper to taste
some beef broth if needed
Cooking Instructions German Old Fashioned Beef Stew
– Cut Speck into very small cubes, place in a non-stick pan and on lower heat fry so all grease will be liquid.
– Peel onions, garlic, chop fine, add to the bacon. Fry until onions are transparent.
– Slice or cut carrots into smaller pieces.
– Add the meat that you need to cut into cubes if it is not already cut.
– Brown the meat on high heat evenly.
– Spice with salt and pepper to taste.
– Place cloves in a small sachet, add with wine to the meat.
– 30 min before cooking time has ended add the carrots.
– Cover with a lid and let simmer for about 90 min (depends on the meat quality).
– Add lemon juice and spice with the remaining spices.
If the fond should be too thick add some beef broth and bring to a brief boil.
Serve with red cabbage, ribbon pasta, Kroketten, mashed potatoes, dumplings or Spätzle.
Good Source for German Style Meat & Sausages
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Halloween Recipe Big Foot Feet
One of our favorite recipes: the Halloween recipe Big Foot Feet! It looks scary and funny! You don’t have to be an artist to make these feet. Perfect Halloween party food – your guests will love it! Happy Halloween!
Ingredients Halloween Recipe Big Foot Feet
makes 1 foot
1 kg ground beef, turkey or chicken
2 onions
1 egg
4 garlic cloves
bread crumbs natural, no salt or herbs
salt, black pepper, Hungarian paprika powder (mild or hot) to taste
1 tbsp instant broth
2 tbsp ketchup
chili sauce or red edible color
Cooking Instructions Halloween Recipe Big Foot Feet
– Cut onion in half and cut from each half a 1 cm thick slice – this is the bone on top of the foot.
– From the outer layer of the onion cut toe nails.
– Chop the remaining onion in small cubes, garlic cloves as well.
– Mix ground meat with egg, spices and ketchup.
– On a sheet of baking paper create 2 feet out of the meat.
– Pre-heat oven to 200 degrees C or 350 F.
– Add chili sauce on top (cut off part of the foot) so it looks like blood, place 1 onion slice on top.
– Cut the onion in small pieces and place them as nails on top of the toes.
– Cook the feet for 30 minutes – 10 minutes before the end, add some more chili sauce on the top of the foot.
Enjoy your feet warm or cold with baguette bread, potato salad, french fries or pasta with tomato sauce or mustard. These feet taste cold as good as hot!
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