Last Monday, I, again, had the pleasure and honor, rather, honored pleasure to cook with two fine gentlemen. As it has become a tradition, every once in a while Jeff, Mark, and I get together to cook something divine. This round was of the Bundesrepublik Deutschland. Jeff had the Kielbasa; Mark had the Mixed Berries Custard Kuchen, and I had the Hot Potato Salad. Scrumptious.
Yes, it’s still there.
Sauerkraut und Äpfel = yum-oh!
Oh so good.
Freundschaft vereint in Küche
Berry Custard Kuchen
* 1 1/2 cups all-purpose flour, divided
* 1/2 teaspoon salt
* 1/2 cup cold butter or margarine
* 2 tablespoons whipping cream
* 1/2 cup sugar
* 3 cups fresh raspberries (or bag of mixed frozen berries)
* 1 cup sugar
* 1 tablespoon all-purpose flour
* 2 eggs, beaten
* 1 cup whipping cream
* 1 teaspoon vanilla extract
In a bowl, combine 1 cup flour and salt; cut in butter until the mixture resembles coarse crumbs. Stir in cream; pat into a greased 13-in. x 9-in. x 2-in. baking pan. Combine the sugar and remaining flour; sprinkle over crust. Arrange raspberries over crust. For topping, combine sugar and flour. Stir in eggs, cream and vanilla; pour over berries. Bake at 375 degrees F for 40-45 minutes or until lightly browned. Serve warm or chilled. Store in refrigerator.
* 6 apples – peeled, cored and chopped
* 1 (32 ounce) package sauerkraut
* 1/4 cup brown sugar
* 2 pounds kielbasa sausage, sliced
Combine the apples and sauerkraut in a deep skillet over medium heat. Bring to a simmer then cook for about 10 minutes, until apples are starting to soften. Stir in the brown sugar and kielbasa. Cook for another 5 minutes, or until heated through. It took a bit longer. Also cook with lid off to reduce vinegar conent.
What Jeff said:
We used three cups of sauerkraut and four apples. I added green onion toward the end, but this should have waited until just before serving. I spiced it up some with some cruched red pepper. Also, using a pound and a quarter of sausage, the sausage was browned some in a separate pan before adding to the apple/saurkraut mixture.
Hot German Potato Salad
* 1/4 cup butter
* 1 onion, chopped
* 2 cloves garlic, minced
* 3 Tbsp. flour
* 3/4 cup cider vinegar
* 1 cup water
* 1/2 cup sugar
* 1 lb. fully cooked Polish sausage, cut into chunks
* 6 cups cooked, peeled, sliced potatoes (6 medium russets)
* 1/2 cup sour cream
* 1 tsp. salt
* 1/4 tsp. pepper
Melt butter; add onion and garlic. Cook and stir until crisp tender. Add flour; cook and stir for one minute. Add vinegar, water, and sugar; bring to a boil and cook for 3 minutes, stirring constantly. Add sliced potatoes and sausage and stir. Add sour cream, salt and pepper and heat thoroughly (do NOT boil), stirring gently.