German Frikadellen, a flavorful meat patty that is a cross between a meatball and a burger.
Frikadellen are German meat patties made from ground beef and pork, seasoned with different spices. Eggs, onions, day-old soaked bread or breadcrumbs are added too. The ingredients and spices vary from region to region, and so does the name for these tasty morsels. In Berlin, they are called Buletten, and in other parts of Germany they are called Klopse, Fleischküchel, or Fleischpflanzerl. It used to be a poor man’s delicacy that has been around for centuries. In 1790, the German author Theodor Fontane’s mother wrote a recipe for Frikadellen that is basically the same as the ones used today. There is a rumor that the Frikadellle was the inspiration for the Hamburger. Apparently, some immigrants from Hamburg made their Frikadellen in the New World and just put it between two buns.
I love Frikadellen--they are the perfect comfort food. I especially like them cold on a sandwich slathered with mustard. Traditionally, they are served with potato salad, but they are great with any veggie of your liking.
When I talked to my German friends and checked recipes in cookbooks and online, everybody seems to have a different twist to the recipe. The meat and the soaked bread are the same, although in some recipes the bread is soaked in milk instead of water. Sometimes, the onions are sautéed with some parsley. I found recipes with different spices added like mace and cardamon. My girlfriend, Susanne (who is an excellent cook) adds Worcestershire sauce.
Tips for making a good Frikadelle:
Select a ground meat with a good ratio of fat. If you use extra lean meat, the Frikadellen will lose a lot of water and become dry. Use your hands and thoroughly knead the mixture; the more you knead the better the results. Moistening your hands with water before forming the patties will prevent the meat mixture from sticking to your hands. If you want to test for the correct seasoning, sauté a little patty and taste. Keep the patties in the fridge for at least 15 minutes before sautéing them. Traditionally the Frikadellen are fried in clarified butter.
And they freeze well.
Recipe for Frikadelllen
This recipe makes between 5 and 7 Frikadellen depending on the size. This recipe can be easily doubled.
½ pound ground beef
½ pound ground pork
1 slice white bread or bun (preferably 1-2 days old)
2 tsp German or Dijon mustard
2 TBS finally chopped parsley
1 small onion finely chopped
1 tsp paprika
1 tsp salt
½ tsp mace
a squeeze of Worcestershire sauce
2 TBS olive oil +1TBS butter
Soak the bun in cold water for about 15 minutes. Finely chop or grate the onion.
Finely chop the parsley. Squeeze all the water out of the bun.
Add all the ingredients to a large bowl. Mix them with your hands for a while until everything is well combined. Use wet hands to make the patties. I formed six patties, but you can make them smaller. Shape each part into a ball and flatten them with your hands. All patties should be the same size. Heat the oil and butter in a frying pan and sauté the patties on medium heat until they are browned on both sides (6-7) minutes. If you have a meat thermometer, check the temperature. It should read 165° F in the center of the Frikadellen. Transfer to a plate with paper towels and rest them for a few minutes before serving.
Recipe from sunnycovechef.com
(and many cooks before me )
Are you in the mood for some more German Recipes? The Rouladen are braised meat, flavored with mustard, pickles , prosciutto and a rich gravy.
Königsberger Klopse are German meatballs in tangy white sauce with capers.
In the 1950s, as a child in Germany, I lived in a small village. Having a torte served in the afternoon was a special treat. My godmother was a gifted baker and made the most beautiful rich tortes. They were filled with buttercream, custard and cream, often in the same cake. After the farm work was done, cakes were baked on Saturday for special occasions and served in the afternoon to what we call in Germany Kaffetrinken, similar to teatime in England. There were often 3-4 different cakes and you had to try them all. These days, I feel guilty when I have even one small piece.
This raspberry cake is lighter with lots of raspberries in it. I think my aunt would have liked this cake, but probably would have told me to add some custard or more cream to it. The original recipe comes from Dr. Oetker’s website. I changed it a bit by adding more raspberries and less cream. I decorated one for Valentine’s Day, but any other decoration would be fine. A pastry ring would be helpful when assembling the cake. Another time I used strawberries instead of raspberries but I prefer raspberries for this cake
I am leaving for Europe in a few weeks on an adventurous trip. I am flying to Munich to meet my German girlfriend. From Munich we will take the train to Lake Garda, Italy, where we will spend a week with my niece’s family and her in-laws.
I am so excited because I get to see and play my with my great niece. After the week is over my girlfriend and I will take the train to Innsbruck where we will stay for 3 days. Then we will take a long train ride to my village. I will stay in my nephew’s tiny house Airbnb since my brother gave his upstairs apartment to three Ukrainian women from Kharkiv. They need it more than I do. After 10 days I will go on to Copenhagen where I will meet my cooking group to spend a week in Sweden. All in all I will visit five countries, cross your fingers and hope that all works out. I certainly do.
The cake is thin, but when the filling is added, it turns out fine. Cutting the cake horizontally in half takes a little skill and a large knife. There are tutorials on how to do it with toothpicks and string, but I just did it and it wasn’t difficult. For the cream mixture, I ordered a package of powdered gelatin (with two pouches in it) from Amazon. It is called gelatine fix from Dr. Oetker. I baked the cake a day before I assembled the torte. The torte will last in the fridge for a few days. A cake ring is helpful but not necessary when assembling the torte.
My next door neighbor and German friend Susanne really liked it. She knows about cakes, or tortes, as we call them in Germany.
The cake makes 12 large pieces or more smaller pieces
4.4 ounces ( 125g) soft unsalted butter
4.4 ounces (125g) sugar
1 tsp. vanilla extract
A pinch of salt
3 eggs at room temperature
6 ounces ( 170g) all purpose flour
2 tsp. baking powder
The cream mixture
1 pint ( 470ml) heavy cream
12 ounces (340g) frozen raspberries
10 -12 ounces fresh raspberries
½ (75g) cup sugar
2 packages gelatine fix from Dr. Oetker
2 TBS lemon juice
1 tsp. vanilla extract
a pinch of salt
Preheat oven to 350˙ degree Fahrenheit
Grease a 10-inch cake pan with a removable bottom, and cover the bottom with parchment paper. Then butter the parchment paper.
Sift together the flour, salt, and baking powder.
Cream the butter in a mixer. Slowly add the sugar and continue mixing the batter until the batter is creamy. This will take several minutes.
Add the vanilla extract and then each egg separately, mixing it for a minute before adding another egg. You want a creamy mixture that almost doubles in volume.
Gradually add the flour mixture until barely mixed.
Add the batter to the prepared cake pan and smooth the surface of the dough. Bake in the middle of the oven for 20-25 minutes or until a toothpick inserted in the middle comes out clean. Run a knife around the inside of the cake pan and carefully loosen the ring around the cake pan and remove it.
Turn the cake onto a rack and remove the parchment paper and flip the cake upside down.
For the raspberry sauce, puree the defrosted raspberries in a mixer with the sugar, lemon juice and vanilla extract. Press through a sieve to remove the seeds. Chill it in a jar. This can be made a day ahead.
In a chilled bowl, beat the heavy cream, slowly pouring in the the packages of gelatine fix. When the cream mixture is very thick, mix 1 cup of the raspberry sauce.
Assembling the torte
Cut the cake in half horizontally with a segregated knife
Put the bottom half in the cake ring.
Cover the cake bottom with about ⅓ or more of the cream mixture.
Drizzle with the raspberry sauce.
Put raspberries in a circle on the filling.
Add the top part of the cake.
Cover the top part with the whipped cream mixture.
Take the cake ring off and and put the rest of the whipped cream mixture onto the sides the sides of the cake.
Decorate the top of the cake anyway you like with the fresh raspberries and some of the sauce. Refrigerate three hours before serving . The cake keeps a couple of days in the fridge.
Recipe by Dr.Oetker test kitchen
Adapted and translated by the Sunnycovechef.com
Here are some more of my desserts made with fruit. Click on the photo for the recipe.
Think of chicken fricassee as a chicken pot pie without the pie. It’s a treasured dish, here and in Germany where it is called chicken fricassee (Hühnerfrikassee).
In this country, it is more of a home-cooked everyday meal, while in Germany its can be a fancy dish. In the 1960s, it was often served at weddings in a Vol-au-Vent (a small hollow case of puff pastry). It was part of my wedding dinner when I got married decades ago in Germany. But more often, chicken fricassee is served with rice, mashed potatoes or noodles. I had it with homemade Spätzle. The vegetables in this dish can vary; when in season asparagus is often added. Peas, carrots and mushroom are called for in most recipes. In the old days, canned white asparagus and canned mushrooms were added .
I have always enjoyed cooking this dish; it is the essence of comfort food. A few weeks ago, I was the personal chef of a friend of mine who was caring for her father during his last days. I made a big batch using two whole chickens, fresh asparagus, carrots, shiitake mushrooms and peas. I have made much smaller portions using chicken legs or breasts. The dish freezes well. I froze a portion for my husband to have when I go to Germany this spring.
I have prepared this dish many times. And I have to say, the secret is in the sauce. I boil the chicken with veggies to make a homemade broth. Usually, I do this a day before. When I was cooking the dish for my friends, I prepared a large casserole and put a sheet of puff pastry on the top. Then I baked it in the oven following the instructions on the puff pastry package. I have also made it with a homemade cream cheese crust in individual serving dishes. If you use a crust, make sure you have plenty of sauce because the dish tends to dry out while baking. That happened to me.
Recipe for Chicken Fricassee
This recipe will make 8-10 portions.
For the chicken broth:
2 small whole chickens
2-3 celery stalks (with leaves)
1 onion (with peel)
1 leek (or clean dark leek leaves)
A handful of parsley
1-2 tsp of salt
1tsp garlic salt
1-2 tsp pepper
8 ounces carrots (6 small ones)
6-7 ounces mushrooms
2 lb. green asparagus
4 TBs capers
3 TBs butter
3 TBs flour
4 or more cups chicken broth
1 or more cups of milk
½ cup cream or half and half
1 tsp Worcester sauce
1 tsp. salt
1 tsp. pepper
4 tsp. capers
1-2 TBs fresh lemon juice
Cooking the Chicken
Place the chicken pieces or whole chicken in a large pot and add the vegetables. Cover everything with cold water. Bring it to a boil, and skim off the white foam from the top. Reduce the heat and simmer in the covered pot until chicken is cooked through, about 45 minutes. Cook the chicken breast less until the meat thermometer reads 165° degrees. Transfer the chicken to a large bowl and cool. Discard the skin and bones. Cut or pull the meat into 1-inch pieces. Strain the chicken broth and put the cooled broth in the refrigerator.
Preparing the vegetables
Bring a pot of water to a boil, add salt and blanch the carrots for about two minutes until they are al dente. Do the same with the asparagus. You have the choice of blanching the mushrooms or sautéing them in a mixture of butter and olive oil over a medium heat. I have done both and honestly I can’t tell the difference.
The sauce and assembling the fricassee
Melt butter in a large sauce pan, add the flour and whisk for two minutes. Make sure you don’t brown the roux. Gradually add in the chicken broth, one cup at a time. Before you add another cup, whisk the mixture until totally smooth for a creamy sauce. Add milk, Worcestershire sauce, capers, and let the sauce simmer for 5-10 minutes. Add cream or half and half, salt, pepper, freshly ground nutmeg and lemon juice. Add the chicken and bring it all to a simmer, then add the carrots, mushrooms, and asparagus . Season and serve.
If you want to add a crust, put the fricassee in a buttered oven-proof dish, cover the top with the puff pastry, and follow the instructions on the package. Cut some slits in the pastry and bake the dish until golden brown.
I would like to share with you some blog posts from prior Easter celebration in Germany. There are so many traditions and good recipes. Click on the photo for the link.
Happy Easter 2022
from the Sunnycovechef
Many of you have followed my blog for years. It feels like a community to me, even though I don’t know each of you personally. There were times when your comments gave me great comfort, especially when I lost my mom and my girlfriend. Your sincere comments and condolence wishes meant a lot to me. Unfortunately, the comments are archived because of my new blog design. I am so sad about that. Maybe some day, I will find someone who can put them back where they belong. When I wrote the blogpost about my mom’s passing, I promised you the recipe for the wedding soup that I make. Well, here it is six years later, and I am finally getting around to doing it. In these times of war and loss we need comfort food.
There are many versions of wedding soups. Even in Germany, they vary in the different regions. What I am sharing with you is a recipe from Lower Saxony where I am from. I liked this soup ever since I was a child. Whenever I visit Germany I will look for restaurants that serve wedding soup.
My favorite in the soup is the egg custard cubes or Eierstich as we call them in Germany. The broth should be almost clear with a few vegetable pieces and egg custard. In my childhood, it was often the first course at a wedding or other celebration. Sometimes meatballs or bone narrow dumplings are added. The wedding soup was supposed to give the just-married couple strength for the upcoming wedding night!
The main ingredients in the soup is the broth. It takes some time and effort to make. I freeze half of the broth.
The dough makes four large ( the size of a cookie sheet) pizzas. I made one at a time and that was plenty for my husband and me.
The topping is enough for one Flammkuchen
3 3/4 cup (17oz ) (500g) all purpose flour
1 cup plus 6 TBS lukewarm water (250g)
4 TBS olive oil
1 TBS salt
extra flour for rolling out the dough.
½ lb. green asparagus
1 TBS olive oil
3/4 cup Crême Fraîche
a pinch of nutmeg
A handful of grated cheese
some slices of prosciutto torn apart
Smooth the Crème Fraîche with salt pepper and a little nutmeg.
Wash the asparagus and peel the lower ends. Cut off the woody ends and discard. Cut the asparagus on an angle into ½ inch slices leaving the tops intact. Slice the tops in half. Heat a frying pan, add the oil and then the asparagus, season with salt and pepper. Fry the asparagus for about two minutes until it turns dark green.
Grate the cheese.
Preheat the oven at 500 degree Fahrenheit for 30 minutes before baking the Flammkuchen with the cookie sheet at the the lowest shelf in the oven. If you are using a pizza stone preheat the oven and the stone one hour before. I used my convection-bake setting in my oven.
Add the water, olive oil and water and then the flour to a large bowl. I used my KitchenAid to mix the ingredients until they came together, then I kneaded the dough for about 10 minutes by hand until is was shiny. While kneading I pulled the dough with one hand holding with the other hand. It takes some work and effort . Cover the dough in plastic wrap and rest in the refrigerator for at least 30 minutes. I found the dough better to work with after a couple of days.
Roll out the dough on a flat surface sprinkled with flour. Every time you turn the dough brush off the extra flour on the upside of the dough and add more flour to the surface. Rolling out the dough takes awhile because you want the dough as thin as possible, about a millimeter thick. Turn the dough often and take your time.
Cut parchment paper the size of your baking sheet, 12-16 inches. Put the parchment paper on a board from where you can transfer the Flammkuchen to the hot cookie sheet. Add the rolled out dough, spread the Créme Fraîche mixture evenly over the dough. Add the asparagus evenly over the crust. Sprinkle the cheese over the asparagus. Slide the Flammkuchen with the parchment paper onto the hot cookie sheet and bake in the lower half of the oven for 5-7 minutes. Turn the sheet around half way through. Its ok for the edges to burn, you want that crispy flamed taste . Make sure that the buttom has some brown spots. My last Flammkuchen turned out perfect.
Remove the Flammkuchen from the oven by sliding it onto a board, cut it into serving portions and enjoy it as soon as possible.
Watch the video even if you don't speak German. Click on the link below.
Recipe and video by ThomasKocht
translated by ©Sunnycovechef.com
7 oz. ( 200g) good quality bittersweet chocolate
1 lb. ( 500g ) frozen dark sweet cherries
½ ( 100g) cup cherry marmelade
2 TBS Kirschwasser (optional) substitute water
2 ¼ cups ( 600g) heavy cream
Put the frozen cherries with the Kirschwasser into a pot, cover and simmer until the cherries reach the consistency you like. I like mine crunchy and just heated up the cherries until they where defrosted. Stir in the cherry marmalade and let it cool.
Grind about a ¼ cup of the chocolate to sprinkle over the mousse when serving it. Set aside for later, chop the rest of the chocolate coarsely. Heat ½ cup of cream, take off the heat and stir in the chocolate. Whisk until all the chocolate is melted making it into a soft ganache.
Whip the remaining cream to medium peaks. When you whip the cream you see the beaters leaving a trail, slow down the beating and watch. You do not want to over-whip the cream or you and up with a grainy mousse. Put some of the cream aside for decorating the mousse . Gently, with a big spatula, fold the cream into the chocolate in thirds.
Divide the mousse into individual bowls or cocktail glasses. Add about four cherries with the sauce . Dollop with the reserved whip cream and sprinkle with the grated chocolate.
You can make this ahead and chill in the refrigerator for several hours.
Recipe from the German Magazine Lecker
adapted by © Sunnycovechef.com
(makes approximately 10-12 dumplings , depending on the size)
1 lb. (2) russet potatoes
1 lb. (2) yellow fin potatoes
2 scant cups of all purpose white flour (250g or a little less than 8 3/4 ounces)
plus extra flour to roll in the dumplings before cooking
1 tsp. salt to boil the potatoes
1 3/4 tsp. salt for the dough
2 tsp. salt for the water to boil the dumplings.
a cup of day-old bread cut into ½ inch pieces
2 TB olive oil
Parsley butter sauce:
4 TB butter
3 TB of finely chopped parsley
Peel the potatoes in halves or quarters (according to size). Cover them with cold water and add 1 tsp. salt, bring them to a boil and cook for 15-20 minutes. They are done when you poke them with a small paring knife and they are soft. It is better to undercook them, so you don’t turn them into a potato mush by overcooking them. When the potatoes are done, pour off the water and return the pot to the stove, shake the potatoes in the pot over low heat until all the moisture has evaporated. Cool the potatoes.
While the potatoes are cooling, fill your largest pot with water and bring it to a boil. Add 1½ tsp. salt. When the potatoes are cool, press them through a potato press or use a potato masher. I used my potato press. Add the egg, 2 tsp. salt, and the flour. Mix with a fork and then with your hands, until you have a dough that isn’t sticky. According to the German recipe, you are supposed to add more flour when it is sticky. (I didn’t have to do it the two times I made the dumplings.) Do not over mix the dough. Form a small test dumpling and simmer it in the water for several minutes. If it doesn’t fall apart, you are in business. Otherwise, according to the book you are supposed to add more flour. Mine came out perfect both times, I did increase the amount of salt in my second batch. Form the dough into a 2-inch thick logs and cut into 10-12 pieces. Roll the pieces into round balls. If you add croutons, put the dough in your hand, then put the crouton in the middle and form it into a dumpling.
Put a couple of tablespoons of flour onto a plate. Roll each dumplings in the flour and add them to the boiling water. Reduce the heat to a low simmer and cook the dumplings for about 18 minutes, uncovered. Make sure your dumplings don’t stick to the pot and make sure the water stays at a low simmer. Eventually, the dumplings will float to the top. The dumplings are at their best right after they are cooked. I talked to my girlfriend and she told me that she reheats the dumplings the next day by putting them back in simmering water for 10 minutes. She also told me that she freezes them. The only thing I have done with leftover dumplings is to slice and sauté them in butter. It is a special treat.
Each time I made dumplings this year, I made a parsley butter sauce for them. I melted the butter in a frying pan and added the finely chopped parsley. Then I poured the sauce over the dumplings.
recipe © Sunnycovechef
A 12 inch cake or tart pan with removable bottom
This tart makes 10 generous slices, 12 small ones.
14 oz. (3 cups) (400g) white flour
8 oz. (2 sticks) (230g) cold butter
4.5 oz. ( a generous ½ cup) (130g) sugar
1 ½ tsp baking powder (7g)
1 egg and 1 egg yolk
1 tsp. vanilla extract
1 TBS. lemon zest
a pinch of salt
2 Ib. of Italian prune plums or other plums.
3 TBS. Turbinado raw cane sugar
Generously butter a 12 inch tart or cake pan with a removable bottom.
Sift the flour with the baking powder. Cut the cold butter into smallish cubes. Put the sugar and lemon zest in the food processor, pulse for 30 seconds to mix the lemon zest into the sugar. Add the flour, butter, eggs, and a pinch of salt. Pulse until the butter is broken into small pieces . Pour the dough onto a surface and put a little less than 1/3 aside for the streusel. Kneed the the dough with your palms until it comes together. Start pressing pieces of the dough into the tart pan and flatten them with your hands. Build the dough up to the sides and chill the tart for at least 30 minutes.
In the meantime wash the plums and remove the pits from the plums by cutting them half open but leaving them in one piece. Sprinkle them with the cane sugar and let them stand for a few minutes. Take the tart out of the fridge and arrange the plums in a circular fashion starting on the outside. Sprinkle the tart with the streusel. Both times I baked the tart I had some leftover streusel that I froze for later use.
Bake the tart on a baking sheet to prevent the juices from spilling into the oven. Bake at 350 degree Fahrenheit (180 Celsius) in a preheated oven for 50-60 minutes. You want the dough to slightly brown and some of the plum juices being released and bubbling.
Cool the tart for about an hour on a cooling rack. If you want you can sprinkle some powdered sugar over the tart. The tart tasted great a day later.
recipe by Pour Le Plaisir - Thomas kocht
translated and adapted by ©Sunnycovechef.com
I mixed the stronger rum with regular 40% (80 proof) rum. But make sure to use 54% (108 proof ), otherwise your Rumtopf will get moldy. Be careful, because the rum is flammable. It is important that the fruit is covered with rum. You might have to top it off while you are aging it. I loosely put some plastic wrap on top of my pot and and then add a saucer on top of that to make sure that the fruit is immersed in the rum. After I put the lid on, I wrap the top again in plastic wrap. According to all recipes I found, the Rumtopf needs to age at least two months so that the special flavors can develop. Some Rumtopf have been nurtured for years. The Rumtopf is like a perpetual jar, much like sourdough starter that can be kept alive for years
This is what I did, but anybody who is interested in creating a Rumtopf can be creative.
2 lb. fruit
For my two pounds of fruit, I used:
10 oz. sugar
750 ml (151-proof) dark unflavored rum
375 ml (80-proof) dark unflavored rum
All the fruit has to be as fresh as possible and without any rotten spots.
Wash the fruit, mix it with the sugar and let it sit for 20 minutes.
Add the fruit to the jar and cover with rum.
Add a large piece of plastic wrap on top of the mixture and wrap up the sides of the jar to create a seal. Then add a small plate on top to make sure all the fruit is immersed in the rum. Add the cover, reseal with the plastic wrap again and put the rum pot a dark in a cool place, away from children. Mine is curing in my colder downstairs bathroom.
For those of you who been wondering about me, life has had its challenges this year for my family. But we survived and I had to become stronger because of it. It’s been difficult, but the outcome is good for better days ahead. Thank you to all my friends and family for your support and love. I am respecting my husband’s request for privacy to not share more on the worldwide web.
When it comes to Thanksgiving, each family has their treasured recipes that have been passed down from generation to generation. There is Aunt Mary's jello salad and the bean casserole from your grandmother. And let's not forget sweet potato pie. Tell me, what are some of the recipes you make each year? My family tradition is my red cabbage which is liked by everybody, so I will be making it again this year. Click here for the recipe.
Oh, one thing, don't forget to give your compliments to the chef, and help with the dishes afterwards.
Wishing you all a relaxing Thanksgiving feast with good food, family and loved ones. May your home be filled with laughter and happiness.
1 pound ( 400 g) fresh figs
1 cup (200ml) ruby port wine
1 3-inch cinamon stick
3 Tbs apple cider vinegar
3/4 cup (150g) whole grain dijon mustard
salt to taste
Wash the figs, remove the stems, and cut them into pieces removing some of the thick skin .
In a heavy pot bring the figs, the port and the cinnamon stick to a boil. Continue to simmer the mixture at low heat for about 20 minutes or until the figs are soft and broken apart, stirring occasionally. Add the vinegar and season with salt bringing the mixture back to a low simmer. Add the mustard and mix with an immersion stick or in a blender until you have a consistent texture. The seeds of the mustard should remain whole.
Put the fig mustard into 2 sterilized pint containers with a lid and keep them in the fridge. This makes about 2 cups of mustard.
Recipe by Esslust (Chefkoch.De )
translated by ©Sunnycovechef.com
In this country we call Zwetschgen Italian plums and they are seldom available where I live . You can imagine how happy I was when I found them in a local food stand. I bought all they had and made two different batches of Zwetschgenmus and baked two different cakes.
5 one-pint size jars with lids and bands
4 pounds purple pitted plums (around 5 pounds with pits)
2 cups (200 g) granulated white sugar
1 cinnamon stick
2 whole clove
Wash, pit and quarter the plums. Discard those with dark spots inside. Put the plums, the sugar and the spices in a large bowl. Stir and cover the bowl with plastic wrap. Luisa puts her fruit in the same pot she uses for baking. Let the pot or bowl stand covered overnight until the sugar is dissolved in the juice of the fruit.
Heat the oven to 350ºF/180 Celsius. Pour the fruit into the pot, making sure you scrape every little bit of juice and sugar into the pot. Bake uncovered for 2 ½ hours, stirring occasionally. In the meantime, sterilize 5 one-pint containers. I run my jars and rings through the dishwasher and put my lids in a pot with hot water. Do not boil the lids
When the plums have broken down and the liquid in the pot has become syrupy, the Pflaumenmus is ready. Remove the pot from the oven. I put mine in the kitchen sink to prevent splattering. Remove the cinnamon stick, and if you see the allspice, remove that also (I didn’t see mine). Pureé the Zwetschgenmus with an immersion blender until smooth. I leave a few chunks of fruit in it. Fill the still warm jars with the plum butter. I have a wide funnel that really helps. Screw on the lid and turn the jar upside down. You will know your jars are sealed when the lid doesn’t move or pop when you press on it. To be totally safe, follow the manufacturer’s instructions that come with the jars.
recipe from Luisa Weiss in her Classic German Baking Book
a tall glass
1 scoop vanilla ice cream
1 cup or cold coffee
½ cup or less whipped cream
1 tube-shaped wafer cookie (Trader Joe’s has some good ones).
Scoop the vanilla ice cream into a tall glass.
Poor the cold coffee over the ice cream.
Top with whipped cream and a cookie.
You can sweeten your whipped cream or coffee and add some shaved chocolate to garnish.
Guten Appetit, my friends
recipe by ©sunnycovechef.com
I used a smooth low-fat Greek yogurt that I buy at Costco, but you can use regular Greek yogurt to make it richer. Since I usually don’t drink apple juice, I bought a package of individual containers you put in your kids’ lunch boxes. You can eat the yogurt cream without any whipped cream, however, I think it needs some cream for a richer taste and to offset the tartness of the rhubarb.
1 ½ lbs. (750 g) rhubarb (4 cups)
3/4 cup (175g ) sugar
3/4 cup (150ml) apple juice
1 full cup (250g) smooth Greek yogurt.
½ cup (50 g ) powdered sugar
½ cup whipping cream
1 4-inch vanilla bean
1 full cup (250g) smooth Greek yogurt
1 6-inch vanilla bean
½ cup (250g) whipping cream
½ cup (50 g) powdered sugar
¼ -½ cup of honey
¼ cup lemon juice
1 tsp lemon zest
1 TBS unflavored gelatin (I used 1 envelope of Knox gelatin)
Peel the rhubarb stalks and trim the ends. Cut the rhubarb into 1½-inch pieces (about 4 cups). In a large pot, bring the sugar and the apple juice to a boil, add the rhubarb in a single layer and simmer for 8-10 minutes until the pieces are soft, but not falling apart. Gently drain the rhubarb through a sieve and return the juice to the pot and cook until reduced to a light syrup. Pour the syrup over the rhubarb and cool until you are ready to serve it. I added raspberries to my compote before serving it.
Mix the the yogurt with the powdered sugar. Cut the vanilla bean in half lengthwise and scrape out all the seeds with a small knife into the yogurt mixture. Whip the cream and add to the mixture. Put the cream in a covered container and refrigerate it until you are ready to serve it. It will last for a couple of days.
The Yogurt Mousse
Mix the yogurt, powdered sugar and scraped out vanilla seeds. Whip the cream until stiff (your whip should hold the cream when turned upside down). Mix the lemon juice and honey in a bowl. Heat the mixture in the microwave until very hot. Sprinkle the gelatin over the hot mixture and mix until the gelatin is completely dissolved, then add to the yogurt mixture. Carefully incorporate the whipped cream into the yogurt cream. Scrape into a serving bowl and chill for at least four hours. This can easily be made ahead of time and will last for several days.
Recipe from a German Magazine
adapted and translated by©Sunnycovechef
4 large Kohlrabis or 8 smaller ones
4-5 cups of baby spinach ( pressed down)
7 ounces ( 200 grams) feta cheese
2-3 TBS olive oil
4 TBS finely chopped shallots
1 TBS scant finely chopped garlic (a large clove)
2 small eggs
½ cup cream or half and half
salt and pepper to taste
a pinch of freshly ground nutmeg
Preheat the oven to 350° Fahrenheit (180° Celsius).
Peel the kohlrabi with a sharp knife and cut them in half lengthwise. Put the halves in boiling salted water and simmer for 10 -12 minutes. The kohlrabi halves should still be firm. Keep the cooking water and hollowed out kohlrabi meat to use with the sauce.
Using a serrated grapefruit spoon or small knife , hollow out the center of each kohlrabi half, making a bowl in the center, so you can stuff the kohlrabi. If the kohlrabis are small buy 8 kohlrabies and use the whole Kohlrabi for the the bowl. Peel and cut of both ends, then hollow out the Kohlrabi.
Peel and finely chop the shallots and garlic cloves. Sauté them in olive oil. Add the cleaned spinach and cook with a lid until the spinach wilts, about three minutes. Drain the spinach in a sieve (to get all the liquid out) and cool.
Chop the spinach and mix it with the eggs and crumbled feta cheese. Season with salt, pepper and freshly ground nutmeg. Fill the the kohlrabi halves (you might have some leftover stuffing). I baked my extra stuffing in a small, greased baking dish.
Puree about 2 cups of the cooking water with the leftover kohlrabi meat that you saved when you hollowed out kohlrabi in a food processor. Add the cream and season with salt, pepper, and nutmeg.
Put the stuffed kohlrabies in a baking dish and pour the sauce around the kohlrabies The sauce should cover the kohlrabies by about an inch (2 cm ).
Bake the stuffed kohlrabies for about 30 minutes.
This dish will keep in the refrigerator for several days.
Recipe adapted from a German recipe
8 TBS (120 grams or 4 oz.) butter
4 oz (½ cup + 2 TBS or 120 grams) sugar
1/8 tsp lemon extract
1 tsp lemon zest
1 tsp lemon juice
7 ½ oz ( 1 ½ cup or 200g ) all purpose flour
3 small eggs
2 tsp baking powder a
a pinch of salt
4 TBS buttermilk , yogurt, or regular milk
1 pound frozen or canned cherries
or 4 large apples
Bring the eggs and butter to room temperature.
Grease a 9-inch springform pan with a removable bottom and preheat the oven to 375˙ Fahrenheit.
Cream the soft butter, then add the sugar in thirds and mix until fluffy for about 5 minutes, occasionally scraping down the sides of the bowl .
Stir in the eggs one at a time beating a minute each. Mix the flour with the baking powder and add in thirds.
Mix in the buttermilk and scoop the dough into the prepared pan.
Add the well drained cherries in a single layer.
If you are using apples, peel and cut them into quarters. With a small knife, make fan-shaped cuts on the top of the apple (lengthwise) and sprinkle them with lemon juice. Arrange the apples in a circle on top of the cake with one piece in the middle.
Bake the cake for 35-40 minutes until a toothpick comes out clean when inserted into the center of the dough. Cool the cake and sprinkle with powdered sugar before serving.
Recipe by ©Sunnycovechef
Use white pepper if you have it. Once you have cooked the meatballs in the broth, let them steep for at least an hour in the pot. I left mine overnight. The longer you steep them, the more flavor will develop. This recipe makes about a dozen meatballs and serves four to six people.
Boil or steam the potatoes with their skins on for about 20 minutes or until soft when pierced with a knife. I like German butterball potatoes, but you can use any yellow potato. Peel them and serve them with the meatballs. Boil the beets with their skins on for at least 30 minutes or longer. I make a vinaigrette with olive oil, balsamic vinegar , some finely chopped onions and salt and pepper. I add this to the warm peeled and sliced beets.
8 cups of water
2 bay leaves
5 whole allspice kernels
½ large onion (quartered)
1½ lb ground pork
2 small eggs
1 tsp freshly ground pepper
½ cup finely chopped white onions
2 TBS breadcrumbs
1 3/4 tsp salt
4 TBS Butter
¼ cup + 2 TBS flour
4-5 cups broth
5 TBS capers
1 TBS caper juice
2 TBS ore more lemon juice
1 ½ tsp sugar
1 tsp salt
pepper to taste
In a large pot, bring the water, bay leaves, allspice and quartered onion to a boil.
Mix all the ingredients and form into 2-inch dumplings. Put the dumplings into the broth and bring to boil. When the dumplings rise to the top (after about 4-6 minutes) turn off the heat, cover the pot with a lid and let it stand for an hour. The longer the dumplings steep, the better. You can do this a day ahead.
Drain the meatballs through a sieve collecting the broth. Separate the meatballs and discard the rest.
To make the roux, melt the butter in a large cast-iron pot, add the flour and stir for several minutes. Be careful not to brown the mixture. Add small amounts of the broth, stirring constantly with a whisk until smooth. Continue adding the broth until you reach your desired consistency, thick like cream that sticks your spoon. It should have a velvety texture. Add the capers, the caper juice, lemon juice, sugar, salt and pepper. Taste the sauce constantly and adjust by adding more or less. Put the meatballs into the sauce and simmer until the meatballs are heated.
recipe by Kerstin Falkenberg
The tart :
1 ½ sticks (13 TBS) butter (180g) at room temperature
1 cup (180g) sugar
3 eggs (at room temperature)
1 tsp vanilla extract
1 1/3 cup flour (180g)
1 tsp baking powder
1 package 6½ -cup Jello Cook-and-Serve pudding & pie filling1½ - 2 pounds of strawberries.
3/4 cup fruit juice
3 TBS sugar
1 TBS powdered pectin
Preheat the oven to 350˚F/ 180˚C.
Cover all the surface of the baking pan thoroughly with softened butter.
Sprinkle with flour, shaking off the excess.
Beat the soft butter in a stand-up mixer with the whisk attachment. Add the sugar and beat until creamy for several minutes. Add the vanilla extract and one egg at a time, continuing to beat after each addition until the dough is well combined. In a separate bowl, mix the flour with the baking powder and add to the dough in several additions. Add the dough into a well-greased and floured cake pan. Smooth the top of the cake.
Bake the cake in the middle of the oven for about 20 minutes.
Allow the cake to cool slightly and very carefully remove the cake. I ran a knife around the edges before turning it over. Let the cake cool completely. At this point, you can keep it wrapped in the fridge for a day.
Prepare the pudding according to the directions on the package. You want your pudding to be stiff. This can also be done a day ahead of time.
Whisk together the sugar and the powdered pectin. In a small pan, bring the juice to a boil and drizzle the sugar-pectin mixture into the boiling juice whisking constantly. Boil for 2 minutes. Cool until just barely warm. Drizzle the glaze over the strawberry tart.
Assembling the tart :
Rinse and dry the strawberries. Cut the top off each strawberry to make a flat edge. Spread about a cup of pudding over the cake, leaving the edges free. Beginning on the outside of the cake, arrange the strawberries in a circle with the cut side down. Play with this a little bit and have fun. Drizzle the cooled glaze over the strawberries and allow to set for an hour before serving. The torte can be kept in the fridge covered for a couple of days. Before serving, whip some cream and decorate the cake with it or just serve it on the side.
recipe from a German website
adapted by ©Sunnycovechef
I made this salad for the first time over a year ago and invited my friend Deb from
East of Eden Cooking. She made most the photos for this post. Thank you, Deb!
(makes 4 to 6 servings)
1 to 2 celeriac roots (about 1 pound or less)
coarse sea salt
1 tsp table salt
1 tart green apple
1 head of romaine lettuce
½ cup toasted walnuts
3 or more TBS lemon juice
1 garlic clove (1 tsp peeled)
½ tsp coarse sea salt
1/3 cup (100g) mayonnaise
1/3 cup (100g) European yogurt
2 TBS prepared horseradish in a jar
½ cup milk
1¼ cup (50g) freshly grated parmesan cheese
¼ tsp Worcester sauce
several drops tabasco sauce
salt and pepper to taste
16-20 large peeled shrimps with tails
3 TBS olive oil
1 tsp finely minced garlic
1 TBS (30g, 1.5 ounce) minced ginger
I use Trader Joe’s European nonfat yogurt and I use a micro grater to grate the parmesan cheese, which gives it a light and fluffy texture. I grate the cheese this way because it is less dense than usual, hence a lighter dressing. You don't want to overpower the flavor with too much cheese. 50 grams is 1.5 ounces. Mash the garlic with the sea salt. Add the rest of the ingredients and season with salt and pepper. The dressing can be kept in the fridge for several days and can be used on any salad.
Roast the walnuts in a preheated 350 degree oven for 12-15 minutes. Let them cool.
Using a sharp knife, cut both ends of the celeriac, then peel the rhino-tough skin. There will be a lot of peelings and roots for the compost pile. Slice the celeriac and then cut the slices into approximately ¼-inch thick and 2-inch long sticks. You will end up with different sizes, I'm just giving you an estimate. Think thicker Julienne strips. Immediately after cutting the celeriac sticks, put them in cold water with either vinegar or lemon juice. You can use a mandolin slicer, but I did it by hand. Bring a large pot of salted (about 1tsp salt or more ) water to a boil. Add the celeriac sticks and bring to boil again. Immediately drain the celeriac into a colander and rinse with cold water. You want the sticks to be still crunchy. Drain the celeriac again and let it cool and dry. I kept mine in a container for several days, I sprinkled them with additional lemon juice.
Peel and mince the ginger and garlic. Make sure the shrimp is deveined. Rinse the shrimp and dry with kitchen towels. My husband does not believe in rinsing the shrimp because it washes out the flavor of the shrimp. Heat the the oil in a large frying pan. Depending on the size of the shrimp, sauté them for several minutes until they turn pink. Please, do not overcook your shrimp. If the shrimp are very large, wait a minute before adding the garlic and the ginger. Since mine were medium-sized, I added all the ingredients and sautéed my shrimp for about three minutes or less.
Assembling the salad
Separate the leaves of the romaine and rinse them to remove any dirt. I used my salad spinner to dry them. Tear the leaves into bite-sized pieces. Wrap them in a towel and they will keep in the fridge for several days. Cut the apple into small slices (I didn't peel my apple). Mix the celeriac, lettuce and apples with half or less of the dressing. Sprinkle with the crushed walnuts and top with the shrimp. Serve extra dressing on the side. Since I had more than I needed, I served my salads over several days, keeping all the ingredients separate and mixing it with the dressing shortly before serving One night I served the salad without the shrimp.
recipe from a German Magazine
adapted by © Sunnycovechef
There are many recipes for Rinderroulden (beef roll-ups), but I enjoy Susanne’s the best. She uses thinly sliced prosciutto that she buys at Trader Joe’s (instead of bacon) as well as cornichons (gherkin pickles). The butcher slices a piece of London broil into 1/8 inch thin slices. I find that this dish develops more flavor when made a day ahead.
makes 6-7 Rouladen
about 2 Ib. London broil beef
½ - 3/4 cup finely chopped onions
6-7 TBS Dijon mustard
6-7 paper-thin slices of prosciutto
salt and pepper
2 or more TBS oil
3 TBS butter
2 TBS flour
2 cups dry red wine
2 or more cups chicken broth
1 TBS sour cream or crème fraîche
Preheat the oven to 350˙degrees Fahrenheit. Put the oven rack on the bottom.
Cut off the stems of the cornichons and dice into small cubes.
Season the beef slices with salt and freshly ground pepper. Sprinkle with a pinch of smoked paprika. Thinly spread about
1 TBS mustard on top of each slice.
Add a piece of prosciutto on top of the mustard. Sprinkle each slice with 1TBS finely chopped onions and 1TBS cornichons.
Starting at the larger end, roll up the slices and secure with a toothpick. Susanne has special skewers she brought from Germany. You can also use thread to secure the Rouladen.
Heat 1 TBS butter and the oil in a large dutch oven with a lid. The fat should be sizzling (but not smoking) when you put the Rouladen in. Do not crowd the Rouladen, browning three or four at a time. Remove and repeat with the rest of the Rouladen. Make sure the Rouladen are browned nicely on all sides.
When all the Rouladen are browned, remove them from the pot. Add the wine and deglaze by scraping the bottom of the pot. Add the chicken broth to the red wine and bring it to a boil. Add the Rouladen and make sure that they are mostly covered with the liquid. Add the lid and put the pot in a preheated oven on the bottom shelf. Braise for 1 hour and 25 minutes.
This can be done a day ahead of time. Reheat the Rouladen before making the gravy.
After you finished cooking them in the oven, remove the Rouladen onto a plate and sieve the juices into a bowl. To make the gravy, melt 2 TBS butter, add 2 TBS flour and sauté until slightly browned. Slowly add the sieved juice and with a whisk, stir the gravy to a smooth consistency. Season with salt and pepper. Add the Rouladen and the rest of the juices to the gravy. Before serving, add 1 TBS sour cream. Some people remove the toothpicks or skewers, but I didn't. Serve the extra gravy in a gravy boat.
recipe by Susanne Rather ©Sunnycovechef
(This makes 6 generous servings)
1 cup heavy whipping cream (100 ml)
3/4 cup white sugar (150 g)
3 pasteurized eggs, separated
8 oz (1 cup or 227 grams) plain creamy yogurt
1/3 cup lemon juice plus 2TBS (120ml)
½ tsp. grated, then chopped lemon peel
1 envelope unflavored gelatin
¼ cup cold water
a pinch of salt
1.Put the egg whites in the bowl of a stand up mixer fitted with a whisk attachment. Begin whisking on medium speed, adding the pinch of salt. Increase the speed, and when the egg whites get frothy, slowly sprinkle 4 TBS of the sugar in small increments. The egg whites should triple in volume and the sugar should be dissolved, which will take about 6-8 minutes.
2.Transfer the beaten egg whites to a different bowl.
3.Add the whipping cream into the mixer bowl (there is no need to wash the bowl) and beat until stiff. Transfer the whipped cream to yet another bowl.
4. Heat some water in a medium-sized pot. Using a heatproof bowl, sprinkle the envelope of gelatin over a ¼ cup of cold water. Let the gelatin stand for a minute or two until it softens. Set the heatproof bowl in the pot with the simmering water, and stir the gelatin until it is completely dissolved. Remove the pot from the heat, keeping the bowl with the gelatin in the pot of water.
5. Using the whisk attachment, beat the the egg yolks with the rest of the sugar in the mixer bowl (the one you haven’t washed yet), until yellow and fluffy for several minutes. Add the lemon juice and yogurt and mix well.
6.Stir in the gelatin from the heatproof bowl. Carefully, with a spatula, fold in the whipped cream. Next, fold in the egg whites with a circular motion. Be careful not to deflate the whipped cream and the beaten egg whites.
7. Finally, pour the mousse into individual bowls or a large bowl, cover with plastic wrap and refrigerate for at least 4 hours or overnight. This is a great dessert to make ahead of time.
3 egg yolks
4 TBS sugar
1 TBS corn starch
2 ½ cups of milk
1 vanilla pod
Mix the egg yolks, sugar and cornstarch with a metal whisk in a heavy medium-sized pot. Cut the vanilla pod in half and scrape the seeds out and add it all to the mixture. Slowly add the milk, whisking the sauce most of the time over medium heat, until the mixture thickens. Turn off the heat and continue to cool in the pot, whisking occasionally. Remove the vanilla pod and put the sauce into a container in the fridge until ready to serve.
This potato salad is one of my favorite recipes—I created every bite of it myself. So, if you don't like it, you have only me to blame. I have used this recipe for decades, and it’s perfect for picnics, large parties or any small gathering. There is no mayonnaise, so it won't go bad if left out on the table for awhile. When I have a large summer party, I usually make this salad (or my Chinese noodle salad), both go well with salmon, chicken or any other protein. It makes a stunning presentation.
Here are some important things to remember :
Use firm white potatoes (russet potatoes are not good for this).
When you use larger potatoes, you need more dressing because these kind of potatoes absorb more dressing.
Steaming the potatoes and beans makes for a better salad.
The amount of vinaigrette depends on the texture of the potatoes. Sometimes, I double the vinaigrette so that I have some extra if needed. You will have quite a bit of leftover vinaigrette if do this. Extra vinaigrette will keep in the fridge and is good for different salads.
I keep everything in separate bowls and assemble the salad before serving.
I use different grainy mustards
2 lbs. yellow potatoes
1 lb. green beans (the skinnier the better)
2 cups mixed greens
3-4 TBS chopped cornichons (small pickles)
2 TBS chopped chives
sweet peppers and radishes for garnish
coarse sea salt
½ cup olive oil
1/3 cup red wine vinegar
1 cup finely chopped red onions
1 ½ tsp. mustard
½ tsp. sugar
1 tsp. salt
1 tsp fresh ground pepper
1+ TBS cornichons (pickle) juice
While the potatoes are steaming, put the oil, vinegar and mustard in a small, heavy pot. Mix well and add the onions. Very slowly, warm the vinaigrette until it is hot (but not boiling). Add sugar, salt and pepper while the vinaigrette is heating up.
Wash and steam the potatoes in a covered pot for 20-30 minutes, depending on the size of the potatoes. Test for doneness with a sharp paring knife. Do not overcook the potatoes. Peel the potatoes while they bare still hot. Use a fork to hold the potatoes, while peeling them with a paring knife. Put the potatoes in a bowl and pour 3/4 of the vinaigrette over the potatoes. Mix gently so that all potatoes are covered with the vinaigrette. You might have to add some extra. Cover the bowl and keep it room temperature.
I have kept marinated potatoes refrigerated for a day or longer. Steam the washed and trimmed green beans in a covered pot for 3-4 minutes. I love my beans al dente. When finished steaming, put the beans in a bowl of ice water. This way they will keep their nice, shiny green color. Dry them with a paper towel, put in a bowl and add some of the vinaigrette to the beans. Cover the bowl, and keep at room temperature if you are serving it the same day. Otherwise, refrigerate the beans. Before plating, taste the potato salad and add extra vinaigrette, salt and pepper if needed. Mix in the cornichons, juice and chives.
To assemble, put the lettuce on a large plate. Mound the potatoes in the middle of the plate, adding the beans around them. Decorate with radishes and sweet small peppers. Sprinkle with coarse sea salt.
recipe © Sunnycovechef
9 TBS (125g) soft butter
½ cup( 100g) sugar
1/8 cup (50g) heavy cream
3 eggs (at room temperature)
a pinch of salt
1 tsp vanilla extract
1 ¼ cup (150g) flour
2 tsp baking powder
10-12 ounces mixed fruit
1 TBS cornstarch
2 TBS raw sugar
Center an oven rack and preheat the oven to 350˚ F.
Spray or butter an 9” x 9” square pan.
Mix the flour with the baking powder in a separate bowl.
In a mixer, cream the butter and sugar until double in volume.
Add the vanilla extract, a pinch of salt and one egg at a time.
Add half the flour and stir for a few seconds until combined.
Add the cream and the rest of the flour, and mix until the flour is blended into the dough.
Scrape the dough with a spatula into the pan and spread it evenly.
Wash the fruit in a sieve. Add the cornstarch to the fruit and shake. Put the fruit on the cake, distributing it evenly. Sprinkle 2 TBS raw sugar over the cake and bake in the middle of the oven for about 30-40 minutes. Test it with a toothpick. If the toothpick comes out clean, the cake is done. Serve the cake with whipped cream or ice cream.
recipe © Sunnycovechef
WELCOME TO SUNNY COVE CHEF
Thank you for visiting my blog. My two passions are cooking and traveling. Traveling exposes me to a wide variety of food and experiences. I walk around cities looking for markets, restaurants, bakeries, shops, you name it, and if it is related to food you will find me there, tasting, smelling, talking to vendors, and having a great time.
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