|
Chef2Chef Recipe Club - Volume 2 Issue 111 - June 3, 2002 Automatic system commands and instructions: End of Message Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Good Day Recipe Club, Welcome to a week of German Recipes From the book, "What Grandma Used to Cook" These traditional German recipes-like grandma used to cook-were excerpted and compiled from the book What Grandma Used to Cook (available from amazon.com, barnesandnoble.com, or from the publisher at http://www.infonetpublishing.com) by the North American editor of the work, Herb Wetenkamp. Of German origin himself, Wetenkamp has toured Germany, visiting restaurants and sharing meals with German in their homes, including relatives. All recipes featured here and in the book have been passed down by generations of German families and have become their particular favorites. Hundreds of German grandmothers (grossmutters) contributed. In German tradition, the grandma-if living-is always considered the mistress of the kitchen in the household and assumes the duties of preparing-and supervising-the family meal. If not living, the grandma is nevertheless honored for the legacy of recipes and cooking styles she bequeathed on the family, and her role is assumed by mothers, aunts, daughters, female cousins and, in modern times, even male relatives. -------------------------------------------------- Traditional German Dinner Chicken Drumstick with Lemon (Hähnchenkeule mit Zitrone) Baked Brussels Sprouts (Überbackener Rosenkohl) Chicken Drumstick with Lemon (Hähnchenkeule mit Zitrone) Ingredients: 6-8 chicken drumsticks 4 onions ¼ pint lemon juice 1 clove of garlic 1 tsp. salt 1 tsp. black pepper 1 tbsp. sugar 4 tbsp. white wine 4 tbsp. butter Some cream or half-n-half Instructions: Peel and slice onions. Put in buttered casserole dish. Arrange chicken drumsticks over onion slices. Peel clove of garlic and place on a saucer with salt. Using a rounded knife, rub salt against clove to crush garlic. Mix in crushed garlic, all spices, wine and butter. Bring to a boil. Pour over chicken drumsticks. Leave to marinate for 50 minutes. Then bake in preheated over at 400° for 30-35 minutes. Regularly turn drumsticks. When done, remove chicken from casserole dish. Keep warm. Thicken sauce with cream and add lemon juice. Add chicken drumsticks to sauce and serve hot. -------------------------------------------------- How About Free Hot Sauce For A Year?? Enter the Chef2Chef sweepstakes http://chef2chef.net/features/firebreath, you can win a FREE subscription to the Firebreath,com Sauce of the Month Club. What does this mean? A whole year of FREE Firebreath insanely hot to merely spicy sauces! Visit Friebreath.com to view more great products! Congratulations to Doris Berg from Neenah, Wisconsin, winner of last month's sweepstakes prize: The Blasting Kit Gift Crate valued at $39.95. ------------------------------------------------- Baked Brussels Sprouts (Überbackener Rosenkohl) [Originally cultivated in Italy in Roman times, Brussels sprouts probably were grown as early as the 1200s in Belgium. The Brussels sprouts we know today were first cultivated in large quantities during the 1580s in Belgium, drawing the name from that country's major city. They became popular throughout Europe, and found their way into regular German cooking. They were introduced into the U.S. in the 1800s.] Ingredients: 2 lb. fresh Brussels sprouts or 24 oz frozen Brussels sprouts 1 onion 1 tbsp. butter or margarine 1/4 pint stock (cubes) 5 oz Emmentaler (strong Swiss cheese) 2 tbsp. cream 1 tsp. corn starch Paprika Instructions: Clean and wash fresh Brussels sprouts. Peel and dice onion. Braise in butter or margarine until yellow. Add stock and fresh or frozen Brussels sprouts. Cover and let simmer for 25 minutes (fresh Brussels sprouts) or 15 minutes (frozen Brussels sprouts). Whisk cream and corn starch. Add to Brussels sprouts. Blend in and bring to boil. Remove from heat. Grate cheese. Put Brussels sprouts in a casserole dish and sprinkle with cheese. Bake in preheated oven until golden. Sprinkle with paprika and serve with meatballs and potatoes. -------------------------------------------------- CLUB MEMBERS! GET 4 COOKBOOKS FOR $1 EACH! Turn any meal into a magnificent feast with the help of world famous chefs like Julia Child and Emeril Lagasse. Learn how to make tempting treats, dazzling dinners and decadent deserts--fantastic foods that will make dining a delight! Discover a great selection of quick and easy recipes, techniques, and tips for both beginners and experts alike. Start now with 4 cookbooks for $1 each from The Good Cook. Click for details. http://html.chef2chef.net/goto.php?id=86 -------------------------------------------------- Shopping Lists: 6-8 chicken drumsticks 4 onions 1/4 pint lemon juice 1 clove of garlic Salt Black pepper Sugar White wine Butter Some cream or half-n-half 2 lb. fresh Brussels sprouts or 24 oz frozen Brussels sprouts 1 onion Butter or margarine 1/4 pint stock (cubes) 5 oz Emmentaler (strong Swiss cheese) 2 tbsp. cream Corn starch Paprika -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net -------------------------------------------------- SUBSCRIBE or Unsubscribe Requests: http://chef2chef.net/forms/form-entry.htm or reply to this E-Mail by typing into the SUBJECT line: remove club or subscribe club -------------------------------------------------- ARCHIVE: All Club e-mails are archived each Friday at: http://chef2chef.net/news/club/ -------------------------------------------------- LIST PURGE: We attempt to send email for 24 hours. If not successful, your address is removed. Re-subscribe if in doubt. -------------------------------------------------- |