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Thread: Favorite Germanic Dinners

  1. #31
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    Quote Originally Posted by Morke Herulf
    Gravlaks (Scandinavian)
    Got gravlaks in the fridge, so good!

  2. #32
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    I guess I will just say the recipes I grew up making. I'm the eldest female in a large family so my ancestor's recipes were mainly passed down to me-aka it was my job to do the cooking

    These are a few of the staple family tradition recipes from my family:

    -Æbleskivers. I eat mine with apple butter. For those who haven't had them before: http://en.wikipedia.org/wiki/Aebelskiver

    -"sweet rolls".. this is the English name we call them. They are cinnamon rolls with pecans on top

    -chicken dumplings.. ours are similar to the Pennsylvania dutch "pot pie" or flat chicken and dumpling variety. This is the closest photo I could find: http://freerangetalk.com/fridayfoodf...icken-pot-pie/

    -rotkohl or sweet and sour red cabbage

    -german chocolate cake but this is really just a chocolate cake recipe from when my dad's family lived in Germany. It has chocolate icing and is made with spoiled milk.

    I also grew up making various muesli and granola

    My last long term boyfriend was Swiss (German speaking) and while there I also really liked Bündner Nusstorte which I guess is somewhat like a large but crispier fig newton with sweet nut filling and obviously rösti (comparable to hash browns)

  3. #33
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    Shepherds or Cottage Pie, and a nice Sunday roast.

  4. #34
    Senior Member Unity Mitford's Avatar
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    Quote Originally Posted by BigNoise View Post
    Gravlaks, definitely. One of my absolute favorite foods.
    same!

  5. #35
    Senior Member Mvix's Avatar
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    Haddock with potatoes and butter mushed together in your plate with a fork. It's at least the way I eat it.

    A lambs thigh served with a lot of vegetables and stuff on the side such as:red cabbage, carrots, potatoes, green peas and ruhbarb jam.

    Icelandic meat soup

    Lifrarpylsa and Blóðmör. I'm told it's related to Haggis. Blóðmör is just Lifrarpylsa but with blood mixed to it in the making. Good with porridges.

    Hangikjöt. Lamb meat that was hanged up and smoked.

    Flatkökur (Flat cakes) Delicious kind of bread that can be topped with a whole variety of stuff but often with Hangikjöt.

    Minke whale. Don't eat it often but it sure is delicious.

    Then it's the food of the gods Harðfiskur Fish that is hanged up and dried so it becomes dry and stiff. There's one downside to this dish and that is that it's expensive. It's almost considered candy here and it's about 80% protein Its taste is divine and sometimes when I was little when my friends and I went to buy sweets we would all buy one bag of this together instead. We'd often say that we'd eat it every day if it wasn't so pricey. Some eat it with butter on top.

  6. #36
    Senior Member Mvix's Avatar
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    Forgot to put SS hot dogs or "SS pylsur" .My favorite hot dogs often cooked in bear or pilsner.

  7. #37
    Senior Member Svanhild's Avatar
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    Königsberger Klöpse



    The recipe for Koenigsberger Klopse / (Konigsberg Meatballs):

    For the meatballs:

    1 hard bread roll or bun (a Kaiser roll or something similar is perfect)
    3/4 c water
    1 lb ground beef (as lean as possible)
    1 strip of bacon, diced
    4 anchovy fillets, diced
    1 small onion, chopped
    1 large egg
    1/2 teaspoon salt
    1/4 teaspoon white pepper (or black if you prefer a stronger flavor)

    For the broth:

    6 cups water
    1/2 teaspoon salt
    1 bay leaf
    1 small onion, peeled and halved
    6 peppercorns

    For the gravy:

    1 1/2 tablespoons butter or margarine
    1 1/2 tablespoons unbleached flour
    1 tablespoon capers
    Juice of half a medium-sized lemon
    1/2 teaspoon prepared mustard (brown is best)
    1 large egg yolk
    1/4 teaspoon salt
    1/4 teaspoon white pepper

    First, make the meatballs. Soak the roll in the water for about 10 minutes. Squeeze it dry; place in a mixing bowl with the ground beef. Add the bacon, anchovy fillets, onion, egg, salt and pepper, and mix them all together thoroughly.

    Next prepare the broth. Boil the water, and add the salt, bay leaf, onion, and peppercorns to season. While this is going on, shape the meat mixture into balls about 2 inches in diameter. Add to the boiling broth and simmer over low heat for 20 minutes.

    Remove the meatballs with a slotted spoon, set aside, and keep warm while you make the gravy.

    Heat the butter or margarine in a heavy frying pan, and stir in the flour. Cook for 3 minutes, stirring constantly. Slowly blend in 2 cups of reserved broth.

    When the broth is all stirred in, add the drained capers, lemon juice, and mustard. Simmer for 5 minutes.

    Remove a small amount of the sauce to blend with the egg yolk. Stir the egg yolk back into the sauce, making sure it's thoroughly blended in. Season with salt and pepper.

    Put the meatballs into the gravy: reheat it if necessary. Serve on a preheated platter.

    A warm vinaigrette-based potato salad goes very well with these.

  8. #38
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    So many great ideas for a meal, I’ll try them all. Me, myself isn’t that much of a cook but during my time as a student I found that making a soup out of root crops and beef was amazingly good and very cheap.

    Never really found how much of each ingredient was suitable, just take what seem to be appropriate amounts of following to suit your needs:
    Leeks, onion, turnip, carrots, parsnip, celeriac and bits of beef.

    Boil it with a little honey to extract some more taste from it (can also add vegetable bouillon). It's cheap, tastes good and you won’t be hungry for a couple of hours. It’s also very friendly to your Germanic stomach.

  9. #39
    New Member Carolus's Avatar
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    I really like meatballs with mashed potatoes, gravy and lingonberry jam.

    Another favourite dish is spaghetti bolognese. Maybe not considered as swedish as the meatballs but in Sweden it's really popular, and the swedish version is quite unique I think.

  10. #40
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    Pork Faggots in Onion & Ale Gravy with Cheddar Mash.


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