Quick Liver Pate
11 ounces Braunschweiger
2 ounces melted unsalted butter
1 clove garlic, crushed
2 tablespoons brandy
Salt and pepper
Salad cress and black olives
Place sausage in a bowl with butter, brandy, garlic, salt and pepper. Beat until smooth. Pour mixture into a pastry bag fitted with a rosette tube.
Choose a large serving dish or individual plates and pipe out several swirls of pate. Garnish with sliced or whole black olives and salad cress.
Austrian Egg Cake (Eierkuchen)
This is a wonderful breakfast dish that is very easy to make.
6 eggs, beaten
1 1/2 cups milk
1 teaspoon salt
Dash of pepper
2 1/2 cups soft bread crumbs
2 scallions (with tops), chopped
Mix eggs, milk, salt and pepper.
Tear 3 1/2 slices bread into pieces. Place in blender container, on slice at a time, cover and blend until crumbled, about 3 seconds. Stir in bread crumbs and scallions. Pour into greased 8-inch square baking dish. Bake uncovered at 325 degrees F until set and top is light brown, about 40 minutes.
Aspic (Aspik)
Aspic is a wonderful garnish for cold meat platters as made below. Also use it to prepare jellied meat by filling individual molds (or one large mold) 1/2 inch deep with liquid aspic. Chill. On this put cold cuts, sliced hardboiled eggs, pickles, tomatoes, cooked peas, beans or any desired filling. Fill mold with liquid aspic and chill. Dip dishes in hot water and loosen edges of aspic to turn out easily.
2 cups white wine
2 cups water
Maggi seasoning
Pinch of salt
4 tablespoons vinegar
2 1/2 envelopes gelatine
Bring wine, water, Maggi, salt and vinegar to a boil. Dissolve gelatine in 1/2 cup water and mix with liquid. Turn out in large, shallow pan and cool. Cut into cubes.
Crumb Fried Chicken
3 pounds chicken parts
2 eggs, mixed with a pinch of salt
1 cup breadcrumbs
1/2 cup Parmesan cheese
1/4 teaspoon powdered ginger
4 tablespoons butter or margarine
3 tablespoons vegetable oil
Lemons and parsley (for garnish)
Preheat oven to 400 degrees F.
Mix breadcrumbs, Parmesan cheese and powdered ginger together. First dip the chicken into the egg and then coat with the crumbs. Heat oil in a large frying pan or saute pan and add the butter. When hot, add the chicken, skin side down. Cook both sides until golden brown. Transfer with a slotted spoon to a baking sheet and place in the oven for 20 to 30 minutes or until the juices run clear when the chicken is tested with a knife or fork.
Serve garnished with small bunches of parsley and lemon wedges or slices.
Cookie Press (Spritz) Cookies
2 1/4 cups flour
1/2 teaspoon salt
3/4 cup granulated sugar
1 cup butter
2 egg yolks
1 teaspoon vanilla or almond extract
Sift flour and salt. Cream sugar and butter. Add egg yolks and extract. Stir into flour mixture. Chill. Put through a cookie press onto an ungreased baking sheet. Re-chill slightly if the dough gets too soft. Bake about 10 minutes at 350 degrees F.
Cooked Caraway Cheese
In Germany, this is known as Koch Kaese. This makes a delicious cheese spread with dark rye bread and beer.
4 cups dry cottage cheese
2 teaspoons caraway seeds
1/2 teaspoon salt
1/4 teaspoon Hungarian sweet paprika
1/8 teaspoon cayenne pepper
2 tablespoons butter
1 cup whole milk
1 egg yolk, beaten
Mix cheese with the seasonings; cover with plastic wrap and a lid, and put in a warm (70 degrees F) place. Let it ferment 3 to 4 days, stirring once each day.
Warm the butter in the milk, stir in the cheese, and cook gently about 10 minutes. Put into a blender or food processor and blend until smooth. Add the egg yolk and blend again so that it will be slightly glossy. Scoop mixture into a bowl and cover with plastic.
Refrigerate until needed. This will keep up to 2 weeks.
Makes about 4 cups.
Chocolate Spritz Cookies
1 cup butter, softened
2/3 cup granulated sugar
1 egg
1 teaspoon vanilla extract
2 1/4 cups flour
1/3 cup Hersheys Cocoa
1/2 teaspoon salt
Preheat oven to 350 degrees F.
Cream butter and sugar in large mixing bowl until light and fluffy. Beat in egg and vanilla extract. Combine flour, cocoa and salt. Gradually add to butter mixture; mix well.
Fill cookie press. Use attachments to form cookie designs 1 inch apart on unbuttered cookie sheets. Bake 5 to 7 minutes or just until set. Transfer cookies to wire rack; cool completely.
Makes 4 1/2 dozen.
Chicken with Sauerkraut
2 tablespoons vegetable oil
6 large chicken breast halves
1 (16 ounce) can sliced potatoes, drained
1 (16 ounce) can sauerkraut, drained
1/2 teaspoon caraway seed
1/4 teaspoon crushed red pepper
Dairy sour cream
Heat oil in 12-inch skillet until hot. Cook chicken over medium heat until brown on both sides, about 15 minutes; drain fat. Add potatoes to skillet. Mix sauerkraut, caraway seed and red pepper; spoon over potatoes. Cover and cook over low heat until chicken is done, 35 to 40 minutes.
Serve with sour cream.
Yields 6 servings.