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7 months ago ::
Jan 05, 2010 - 12:25PM
#3
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German Sauerkraut Soup Ingredients:
2 smoked ham hocks
2 yellow onions, chopped
2 cloves garlic, chopped
3 quarts water
1 pound sauerkraut, drained and rinsed
1 (15 ounce) can pinto beans, drained
1/2 pound bacon, chopped
1 cup sour cream
1 tablespoon olive oil
3 tablespoons all-purpose flour Directions
- Heat olive oil in a large skillet over medium heat. Sautee onion and garlic until tender; set aside. Put ham hocks, onion, garlic and water into a stockpot, season with pepper to taste, cover and bring to a simmer for 1 1/2 hours.
- Stir the sauerkraut and beans into the soup. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon into the stockpot, reserving drippings. Stir flour into the bacon drippings to make a roux. Stir the roux into the soup. Continue to simmer the soup until thick. Remove from the heat and stir in the sour cream. Serve.
allrecipes.com//Recipe/German-Sauerkraut...
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7 months ago ::
Jan 03, 2010 - 1:55PM
#2
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Rumtopf (rum pot) is a traditional German beverage. There are many variations. Take this recipe as a more general blue print for your own recipe. The traditional way of making this beverage starts as early as the fresh fruit are available in spring / summer and ends with the last fresh fruit in autumn. But today you can make in "1-step", because you can get always fresh fruit in the supermarket. SERVES 10 -20 html_removed html_removed Ingredients
- 2 lbs fruit (strawberries, plums, cherries, peaches, pears, raspberries, currants, blueberries, gooseberries, ...)
- 1 lb sugar
- 3 cups rum (54%)
Directions
1
The traditional way of making a Rumtopf started with the first ripe fruit available and ended in autumn (November) with last fresh fruit (often pears). The general rule for making is: for 2 parts fruit you need 1 part sugar and approximately 3 cups Rum.
2
Wash fruit, pat dry and cut into bite sized pieces, if necessary. Measure them.
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Add half of weight sugar, mix and let stand for about 1 hour. Fill fruit into your Rumtopf and add as much Rum, so that fruit are completely (fingerbreadth) covered.
4
Close Rumtopf and set aside in a cool place.
5
Repeat these steps with other fruit "until" your Rumtopf is completely filled or fresh fruit season is over.
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Take care of your Rumtopf. Fill up with Rum if necessary. It is important that fruit are always completely covered.
7
After you have added the last "layer" fruit, sugar and Rum let stand for about 6 weeks. Enjoy.
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NOTE: 1-step preparation. Use any kind of fruit you like. Use a good mixture of different fresh and ripe fruits. Prepare them as describe above. After you have put them into the Rumtopf cover them with Rum. The Rumtopf should be completely filled. Let stand for 6 weeks. Enjoy.
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NOTE: let stand at least for 6 weeks or even more. And keep the Rumtopf always in a cool place.
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NOTE on fruit: you can use almost any fruit, but use a mixture of different ones like stone fruit (plums, peaches, nectarines, cherries), berries (strawberries, gooseberries, cranberries, grape wine, and others), you can use figs, apples, pears. Just keep in mind that the fruit will be in the Rum for a long time, so the fruit should be firm enough.
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Number of servings can not be given. Time to make includes time until first use.
Mr. Bubble
aka Jeff Haselwood
Come and visit at www.questcommunity.com
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7 months ago ::
Jan 03, 2010 - 1:53PM
#1
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The ingredients:
1. fresh fruit
2. sugar
3. rum (or brandy)
It is traditional to begin with the first fruit of the season. This typically includes strawberries, but fresh fruit is often available all year round. Start with your favorite fresh fruit, as long as it is ripe (not over-ripe) and full of flavor.
Ideal fruits are:
Pineapple (remove rind & core and cut in large cubes)
Cherries (any variety, pitted)
Apricots (halves, pitted)
Nectarines (halves, pitted)
Peaches (remove pits and cut in halves, quarters, or slices)
Pears (cored, peeled & sliced)
Plums (remove seed and half or quarter)
Grapes (sweet seedless red or green grapes are ideal)
Strawberries (don't wash, just remove stem & leaves). Strawberries will lose their red color.
Raspberries (don't wash). Raspberries will lose some of their red color.
Red currants (removed from stem)
Other less ideal fruits, may be added if you wish:
Blackberries or Blueberries (can be bitter and can discolor the other fruits)
Watermelon and Cantaloupe chunks (can make the mixture a bit watery)
Rhubarb (can make mixture sour)
Bananas (too mushy)
Citrus (too acidic)
Directions:
Wash and dry the inside of the Rumtopf.
Wash and dry the first chosen fruit. (Don't wash Strawberries and Raspberries.)
Remove any stems, seed and pits.
In a separate bowl cover the fruit with an equal weight of granulated sugar and allow to sit for one hour.
(example: 3 pounds of fruit and 3 pounds of sugar)
Place the fruit, sugar and any juices left in the bowl into the Rumtopf.
Pour in just enough rum or brandy to cover the fruit.
Weigh the fruit down with a clean saucer or plate
Cover the opening of the Rumtopf with plastic (to avoid evaporation) and place the lid firmly on top.
Store in a cool place away from heat and sunlight.
Adding additional layers of fruit:
For each additional layer of fruit follow the instructions above, but use only half as much sugar.
(Example: 3 pounds of fruit and 1 1/2 pounds of sugar.)
After the fruit and sugar has rested for one hour, gently add this mixture onto the earlier layer.
Do not mix the fruits.
Add more rum or brandy to cover the new layer.
Cover with fresh Saran or plastic wrap and the lid.
Throughout the summer, repeat the process for each new fruit until your Rumtopf is full.
Then allow the entire mixture to sit for another 4 to 6 weeks. It is best at 2-3 months, which is just in time for the Holiday festivities.
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| Serving suggestions |
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Serve the Rumtopf fruits with its syrup (hot or cold) over ice-cream, cake, flan, puddings, or cheese cake. Serve in an elegant dish topped with whipped cream or crème frâiche.
Serve as a side dish with any game meat.
Serve the strained liquid as a liquor or after-dinner cordial.
Add two tablespoons of the strained liquid to Champagne for a unique and elegant cocktail.
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Mr. Bubble
aka Jeff Haselwood
Come and visit at www.questcommunity.com
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