Anise Seed Cookies

1 Servings

1 c sugar
2 c flour
4 eggs
1 T anise seed or
1 few drops anise oil

Beat the eggs thoroughly for 15 minutes. Add sugar slowly, a
little at a time and continue beating. Add anise seed or a few drops
of anise oil and the flour. Drop on well-greased cookie sheets and
bake in moderate over, 350, for about 12 minutes.

Altdeutsche Brotchen (Quickbread)

18 Servings

3/4 c butter (or margarine)
1/2 c sugar
2 lg eggs
1 T rum
1 t vanilla extract
3 T milk
1/2 t cinnamon
2 t baking powder
2 1/4 c flour unbleached
1/4 c almonds,Ground
1 T orange rind,grated
OPTIONAL =======================
1/4 c raisins

Muffins: Cream butter and sugar. Beat in eggs, rum, vanilla, and
milk. Mix cinnamon, baking powder, and flour. Add flour mixture to
butter mixture. Gently mix in almonds, orange rind, and raisins. Pour
batter into greased muffin tins, filling half full. Bake at 375
degrees F. for 25 to 30 minutes, or until browned.

Almond Crescent Cookies

1 Servings

500 g marzipan
200 g sugar
1 pn salt
3 egg whites
100 g almonds,Sliced
100 g dark chocolate

Mix marzipan, sugar, salt and egg whites with an electric mixer
until they are a soft mixture. Preheat oven to 175 degrees (Celsius
temperature). Fill the mixture into a bag with a medium sized hole.
Sprinkle the almonds onto a sheet of paper and press threads of the
mixture out of the bag onto the almonds. Then roll the threads in the
almonds, form them into little crescents and transfer to a baking
sheet lined with paper. Bake them in the middle of the oven for 10 to
15 minutes. Let cool completely. Melt the chocolate and dip one or
both ends of the crescents into it. Store in a container that is NOT
completely airtight. Makes about 50.

Alkovendressing

1 Servings

40 g salt
50 g sugar
1 l oil
1/2 l stock
3 eggs
3 shallots
3 garlic cloves
4 cl soy sauce
1 T sweet mustard
100 g chilli sauce -=or=-
100 ml spicy ketchup
1 raspberry vinegar

Put the eggs, mustard, garlic and shallots in a blender or liquidiser.
Start blending, and add the oil, stock and other flavourings a bit at
a time turn and turn about. Whirl in sufficent raspberry vinegar to taste.

Apfelkraut (German Homade Apple Syrup)

1 Servings

10 Kg apples,sweet ones, ripe
1 vanilla stick
15 g pectin

Wash, quarter, core the apples, cut into coarse slices. Boil the
apples in nearly no water until they are cooked. Put the apples on a
suitable cloth and squeeze the juice out. Boil the juice with the
sliced vanilla stick and the pectin.

A Different Sauerbraten

1 bacon,4-6 slices
1 beef roast
1 flour
4 carrots
4 celery stalks
3 onions
8 oz sour cream
3 bay leaves
1 salt and pepper,To Taste

Cook bacon in a large dutch oven and add cleaned veggies (carrots
and celery cut into two to three pieces per stick and onions cut in half
and torn apart). Brown veggies thoroughly. Roll roast in flour,salt,
and pepper mixture. Add roast to pot and brown. (remove veggies)
Return veggies to pot and add water to cover. Add bay leaves and
simmer 3 to 5 hours. Remove roast and bay leaves. Mix remainder
(liquid and veggies) in blender with sour cream to desired taste.
Pour gravy over roast and serve with knodel and rotkohl. Panni brand
Knodel (potato dumplings) mix can be found in the specialty food
aisle and is easy to prepare. Enjoy! I'm sure you'll be a great
success!!! Subj: A Different Sauerbraten

Vinaigrette Marinade

1 Servings

1 c olive oil
1/4 c red wine vinegar
1 T lemon juice
1/4 t mustard
2 cloves garlic,minced
4 T parsley,minced
1/2 t oregano,Crumbled
1/2 t marjoram,Crumbled
1 t thyme,Crumbled
1 t fresh-ground black pepper
1 t salt

Whip vinegar into oil and add the rest of the ingredients. Mix well and marinate meat in refrigerator for at least 3 hours.

Yields: 2 cups

Aepfelkratzet (Apple Scramble)

4 Servings

250 g flour (2 cups plus 3 1/2-tbsp)
3 to 4 eggs
3/8 l milk (1 1/2 cups plus 1 1/2 -tbsp)
1 ds salt
1 sugar,To Taste
3 apples,peeled, cored, and -sliced
100 g butter (7 tbsp)
1 sugar for dusting

Combine the flour, eggs, milk, and a bit of sugar and salt, and stir
into a smooth dough. In a skillet, melt the butter and lightly saute
the apples. Pour the dough over the apples. Constantly stirring the
whole with an egg turner, cook until the 'Kratzet' has browned all
around. Dust with sugar, and serve.

Serves 4.

Venison Stew

4 lb venison,cut in 2" chunks
1 carrot,sliced
1 sm onion,quartered
1/2 stalk celery,sliced
1/4 t thyme,Dried or 3/4 teaspoon. fresh thyme
Salt (or black pepper)
1/8 t cayenne pepper
4 c California Petite Syrah or full-bodied red wine
1 1/2 t wine vinegar
2 1/2 T corn oil,or more if needed
2 T white flour
1 c water
Caramelized Pears (optional)

1. Two to 4 days ahead, in a mixing bowl just large enough to hold meat and vegetables, toss venison, carrot, onion, and celery together. Add thyme, salt, cayenne, wine, and vinegar. Cover and marinate in a cool place (50 to 55F) or in warmest part of refrigerator for 2 to 4 days, turning meat and vegetables every day.

2. Drain meat and vegetables in a colander for about 30 minutes, reserving marinade. Sort out vegetables from meat and set vegetables aside. Dry meat on towels.

3. In a large, heavy frying pan, heat a thin coat of corn oil over medium heat. Add meat in several batches, being careful not to overcrowd, and saut until brown, about 5 minutes. Transfer meat to a stew pot.

4. In the same frying pan, saut vegetables for about 5 minutes. Add more corn oil if necessary. Add sauted vegetables to meat and season with salt and pepper.

5. Heat oven to 300F.

6. For the brown roux, add flour to fat in frying pan. Add more corn oil if necessary to make 2 tablespoons. Stir with a wooden spoon and cook until roux is nut brown, 3 to 5 minutes.

7. Strain reserved marinade over roux and quickly whisk it together. Add water and bring to a boil. Strain liquid into the pot with the meat.

8. Cover pot tightly and bake on middle shelf of oven for 3 1/2 hours, until meat is very tender.

9. Transfer meat and vegetables with a slotted spoon to a heated serving dish, cover, and keep warm.

10. To degrease and thicken sauce, put pot half on burner and let surface that is over the burner come to a boil. Surface of pot off the burner should stand still. Lower heat if it's moving. Occasionally, skim and degrease the non-heated surface. Cook in this manner until sauce thickens and becomes shiny, about 30 minutes. Serve stew and pass sauce and pears separately.

Ungodly Chocolate Truffles

30 Servings

1 c heavy cream
10 oz bittersweet chocolate
-chopped
3 T sweet butter
1 lb (to 1 1/2 pounds)
-bittersweet choco
6 oz almonds (optional)-blanched
-by boil
cooled and the skins slipped
- off

In a heavy pan, bring the cream to a simmer (a microwave and a glass
bowl is just as good for this). Remove from the heat and whisk in the
chocolate and butter. (The smaller they are cut up, the easier this will be.) Refrigerate until firmly set, stirring now and then. In the refrigerator compartment this will take about 4 hours. Use the freezer and you can cut that down to under an hour, but with much more frequent stirring.

Using a melon baller or spoon, scoop out a tablespoon or so of
chocolate and use your hands to form balls about 3/4" to 1" in diameter. Spread them on a cookie sheet and freeze for an hour.

While the balls are freezing, chop and carefully heat, in a double
boiler or heavy pot, the remaining chocolate. Stir until melted. Allow to
slowly cool until it feels just warm to your skin. The object is to have it
just above the melting point so that when the frozen chocolate balls are dipped in it, they gather and congeal a thickish coating around them.

When the centers are frozen and the chocolate is ready, take each one
and drop it into the coating, roll it quickly about, then remove it with
the tines of two forks and drop it onto a sheet of wax paper. If the
coating thickens too much, reheat it a little, perhaps using a microwave.

When all the truffles are dipped, you can serve them right away. If
they will be stored or transported, refrigerate them awhile longer first.

Veal Chops In Cream (C?te De Veau Flamb?es ? La Cr?me)

4 Servings

4 veal loin chops
1 1/2 T butter
1 T oil
2 T brandy,warmed
2 T white wine
1 t potato starch (or
-cornstarch)
1 T cold water
1 c heavy cream

PREPARATION AND COOKING:
In a heavy skillet heat together 1 1/2 tablespoons of butter and 1
tablespoon of oil. Wipe the chops dry and brown them in the fat, over a brisk fire, for about 3 minutes on each side; be careful not to burn
the fat.

Season the chops with salt and pepper, cover the skillet, lower the
heat, and continue cooking for 15 to 20 minutes, or until tender. Then pour 2 tablespoons of warmed brandy over the chops, set it ablaze, and shake the pan back and forth until the flame dies. Remove the chops to a hot serving dish and keep them warm.

Add 1 or 2 tablespoons of white wine to the pan and stir in all the
brown juices. Blend 1 teaspoon of potato starch with 1 tablespoon of cold water and stir in 1 cup of heavy cream. Add this to the pan, season the sauce, simmer it, stirring, until it is slightly thickened, and pour it over the chops.

Timbales Of Glazed Carrots

1 1/4 lb carrots
1 t granulated sugar
2 T butter
Salt
black pepper,Fresh Ground
Madeira Cream Sauce
1 T butter,softened
3 eggs
1/2 c milk

PREPARATION:
For glazed carrot garnish, cut 1/4 pound of carrots into twelve 1 1/2- inch lengths. Using a paring knife, shape carrots for garnish into twelve ovals by rounding the corners. Cut the remaining 1 pound of the carrots into chunks.

Put all the carrots, including those for garnish, into a large saucepan with enough water to cover. Add the sugar, butter, and 1/2 teaspoon salt and bring to a boil. Reduce heat to medium and simmer, uncovered, until carrots are tender and coated with a light glaze and all liquid has evaporated, about 35 minutes.

Remove the 12-oval-shaped carrots from the pan and set aside. Transfer remaining carrots to the work bowl of a food processor. Add the glaze remaining in the pan, and pure until smooth. If pure is very liquid, return it to the pan and cook over low heat, stirring frequently, until all excess moisture has evaporated, about 3 minutes. Season with salt and pepper. Prepare the Madeira Cream Sauce. Recipe can be made to this point several hours ahead. Cover sauce with plastic wrap touching its surface and set aside at room temperature.

COOKING AND SERVING:
Adjust rack to lower third of the oven. Heat oven to 400F. Generously butter four 2/3-cup timbales, porcelain ramekins, or custard cups. In a bowl, whisk eggs with milk. Gradually whisk in carrot pure, ? teaspoon salt, and 1/8 teaspoon pepper.

Divide carrot mixture evenly between buttered ramekins. Tap each dish against a work surface to pack mixture down and transfer to a shallow baking dish or roasting pan. Add enough hot tap water to come halfway up the outside of timbales. Bake until timbales are firm to the touch and a toothpick inserted in the center comes out clean, about 35 minutes. Add hot water to the pan as necessary to prevent evaporation. Meanwhile, reheat the glazed carrot ovals and the cream sauce separately over very low heat.

Remove molds from water bath and let cool 2 to 3 minutes. Carefully run a thin-bladed knife along the inside edge of each dish to loosen timbales.

Unmold onto salad plates. Spoon sauce around each timbale and garnish with the glazed carrots.

Spring Vegetable Blanquette

12 pearl onions,about 3 oz.
8 asparagus spears,about 1/2 -lb.
Salt
12 baby carrots,about 1/4 lb.
3 oz mushrooms,chopped small,about 3/4 cup
3/4 lb fresh peas,shelled or 3/4 cup peas,Frozen -thawed
1 c chicken stock
1/2 c heavy cream
1 T fresh tarragon leaves,Minced
1 T fresh chives,Minced
1 T fresh parsley,Minced
1 t lemon juice
black pepper,Fresh Ground

PREPARATION:
Put unpeeled onions in a small saucepan with enough water to cover, bring to a boil, and cook for 1 minute. Drain, rinse under cold water, and drain again. Peel onions.

Trim and peel asparagus stalks, cut off tips, and cut stalks into 1-inch lengths. Cook asparagus in 2 quarts of boiling, salted water for 2 minutes. Drain and refresh under cold water.

Trim carrots, cutting any large ones in half crosswise. Quarter the mushrooms. Shell the peas.

Bring stock and 1/2 cup water to a boil in a medium saucepan. Add the carrots, cover, and simmer over medium heat until just tender, about 12 minutes. With a slotted spoon, remove carrots from the pan and put in a large bowl. Add mushrooms and onions to pan, cover, and simmer until onions are just tender, about 10 minutes. Transfer mushrooms and onions to the bowl. Add the peas to the saucepan, bring to a boil, and cook, uncovered, just until tender, about 4 minutes. (Cook 1 minute if using frozen peas.) Transfer peas to the bowl, and drain any liquid from the bowl into the saucepan.

Bring vegetable cooking liquid to a boil and cook until reduced to ? cup, about 5 minutes. Whisk cream into cooking liquid, bring to a boil and cook, whisking often, until sauce is thick enough to coat the back of a spoon, about 4 minutes. Remove pan from heat.

Recipe can be made to this point a few hours ahead. Cool and cover sauce with plastic wrap touching its surface; set sauce aside at room temperature.

SERVING:
Bring sauce to a simmer in a large saucepan. Add vegetables to pan and simmer over medium heat, stirring gently, until just warmed through, about 2 minutes. Remove pan from heat. Add the tarragon, chives, parsley, and lemon juice. Toss gently, season to taste with salt and pepper.

Split Pea Soup

7 Servings

2 c split peas
7 c water (or broth)
1/4 c butter
1 lg onion,chopped
3 cloves garlic,minced
2 carrots,diced
2 stalks celery,chopped
2 bay leaves
1 t dried basil,crumbled
1 ham bone (optional)
or 2 tablespoon. nutritional
- yeast
and 2 teaspoon. tamari soy
-sauce (o
1 t honey (or brown sugar)
Salt
Black pepper
1/4 c fresh parsley,chopped
-(optional)

Cover split peas with water or broth, bring to a boil for 2 minutes, remove from heat and let stand for one hour. In a large soup pot, saut onion and garlic in butter until light golden. Add carrots and celery and saute for 2 minutes more. Stir in peas, after their hour is up, and the herbs. If using a ham bone, add it now. If using the vegetarian version, do not put in the yeast and tamari. For both versions, only add salt, honey and pepper when soup is finished cooking. Simmer for about 1 1/2 hours, or until the peas are cooked and mushy. Stir occasionally to keep it from sticking to the bottom of the pan. When peas are done, remove the ham bone, or for vegetarian version, add the yeast and tamari, then for both add honey and salt and pepper to taste. Stir in fresh parsley. Serve plain or with garnishes of onion, grated cheese or sour cream.

Yields: 7 cups

Spinach And Parmesan Croquettes

4 Servings

1/4 c onions,Chopped
1 T oil
1 c thawed spinach or,Frozen
cooked,drained, fresh
-spinach
1 1/2 c rice,Cooked
3/4 c Parmesan cheese
1 t paprika
1/2 t salt
1/2 t nutmeg,Ground
1/4 t black pepper
or pinch cayenne pepper
-(optional)
2 t lemon juice
1 egg
ROLLING MIXTURE
2 c fresh bread crumbs
2 eggs
Oil - for frying
Roasted Tomato Sauce

Saut onions in oil until light golden and translucent. Combine all
ingredients except rolling mixture. Chill spinach mixture. Beat the
eggs from the rolling mixture and roll croquettes in egg and then
breadcrumbs. Fry, turning so all sides brown to a golden color.
Serve with Roasted Tomato Sauce or Spaghetti Sauce .

Spanish Omelet

1 Servings

OMELET

2 lg eggs

1/2 t water

Salt

Black pepper

1 T butter

SPANISH FILLING

1/2 T butter

1 clove garlic,minced

1 T onions,Chopped

1/2 stalk celery,chopped

1/4 t oregano

1 T green bell pepper,Chopped

1 t chopped olives,(optional)

1 T chopped parsley,(optional)

1 sm tomato,, peeled,Chopped

-drained

Prepare filling first by sauting the onions and garlic in the second

measure of butter until clear and light golden, add parsley, celery,

peppers, herbs and tomatoes. Add the olives last.

Prepare omelet: Mix together all ingredients except the first measure

of butter. Melt the butter in a skillet heated to medium and add the egg mixture. Using a small spatula run around the edges of the skillet,

tipping the skillet so the uncooked egg from the center of the pan can run under the bottom of the cooked egg. Continue to do this until the egg in the center is still just a little moist, fill with Spanish mixture, roll

the omelet with three folds as you turn it onto the plate.