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Old 09-29-2006, 11:28 AM   #11
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Quote:
Originally Posted by abjcooking
Great ideas guys, thanks.
Right now the sausage/mustard, onion tart, pretzles w/ cream cheese, and potato salad are looking good.

2 questions:

1. The potato salad. It says to pour the dressing over the potatoes warm. It has a type of a roue, will this be good room temp?

2. The onion tart. I have a very small store that doesn't have a large selection of items, which means I don't have bread mix. Will anything else work for the tart. If it's pretty involved I might skip it since I have 3 other good ideas.
There will prob be plenty of sausage as a main dish (re a sausage appy), the pretzels would be good (imo) with a spicy mustard sauce, German potato salad is served warm or hot (will go thru my recipes, or you can google a few), for an onion tart (depending on the recipe) you could probably use a refrig (crescent) dough. I also like the idea of cocktail rye/crostini as an appy. Baked apples is another idea. Apples w brats/sausage - delish.
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Old 09-29-2006, 11:41 AM   #12
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If I can do the onion tart with crescent rolls I will definitly do that, I just worry about the egg being too much liquid for that type of dough. The sausage I will do since I am the only on bringing food. I will probably set out some different mustards and maybe a spicy mustard dipping sauce (if I can find a good recipe) and will add a few plain pretzles with the cream cheese ones.
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Old 09-29-2006, 12:34 PM   #13
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You can buy a frozen pastry dough in the freezer section of most grocers. No need to have to use a crescent dough.

Onion Tart
4 thick slices bacon, diced
2 cups chopped yellow onion
2 eggs well beaten
1 cup sour cream
1 tablespoon all purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper

1 9 inch pie shell, unbaked


Preheat oven to 400.

Saute bacon until clear. Drain most of the fat from the pan. Add the
onions and saute until they are clear. Do not brown them. Set aside to
cool.

Beat the eggs and sour cream together in a bowl. Sprinkle the flour
over the top and beat it in. Stir in the salt and pepper.

Prick the bottom of the pie shell several times with a fork Spread the
onions and bacon over the dough in the pie pan. Pour the sour cream
mixture over the top.

Bake for 15 minutes. Reduce heat to 350 and bake for another 15
minutes or until the pie is nicely browned. Best served hot, but warm or room temp is still good.
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Old 09-29-2006, 03:53 PM   #14
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thymeless,
I am going to go ahead and try this recipe. Most of the tart recipes I see have the dough where it folds over on the sides. If I buy a pre-made, but uncooked, pie shell with the sides will this work? Does it end up solid enough to cut into sections to serve?
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Old 09-29-2006, 04:11 PM   #15
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Quote:
Originally Posted by thymeless
Speise von Bayern


It's nice to be a Preiss, but it's higher to be a Bayer
*pffffff* no way...


I don't think you will get Weisswurst over there...
why not try "Obazda"?

250g/ 9oz old Camembert
40g/1 1/2 oz Butter or cream cheese
1 small onion
1 pinch Weizenbier
1 pinch salt
fresh grounded black pepper
sweet paprikapowder
½ t caraway seeds

cube the camembert and flatten with a fork.
whisk the butter until foamy and add the camembert, add Weizenbier until creamy.
Stir in the cutted onion and season with salt, pepper, paprikapowder and caraway

serve with pretzels and beer ;o)

and serve an apfelstrudel as dessert ;o)
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Old 09-29-2006, 04:20 PM   #16
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I am sure that you will get plenty of ideas from our cooks and chefs about making a Bavarian dish to bring over to your friend's house.
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Old 09-29-2006, 04:43 PM   #17
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or maybe Kaiserschmarrn:

50 g raisins
2 T Rum
100 g flour
4 EL sweet cream
1/8 Liter milk
3 eggs
2t vanilla extract
30 g butter
40 g slivered (?) almonds
2 T sugar
powder sugar

soak teh raisins in rum for at least 30min
meanwhile stir flour, cream and milk. Seperate eggyolk and -white, add the yolk to the batter.
let rest for 30min.
Whisk stiff the eggwhite with the vanilla extract and add to the batter, too.
heat the butter in a pan and roast the almonds
add the batter and spread with the raisins
bake at medium heat for 4-5min until the bottom is golden yellow, turn the kaiserschmarrn and bake on the other side.
Tear into pieces, do not use a knife to cut, and sprinkle with sugar.
heat up the pan until the sugar caramelizes and top with powdersugar.
serves well with vanilla- or applesauce
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Old 09-29-2006, 04:45 PM   #18
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Quote:
Originally Posted by abjcooking
thymeless,
I am going to go ahead and try this recipe. Most of the tart recipes I see have the dough where it folds over on the sides. If I buy a pre-made, but uncooked, pie shell with the sides will this work? Does it end up solid enough to cut into sections to serve?
Yes it works just fine.

Quote:
Originally Posted by cara
*pffffff* no way...
I'm not German, but I always got a kick out of that saying. Only funny if you speak both German and English. And my German is 20 years out of practice.

thymeless
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Old 09-29-2006, 04:57 PM   #19
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I know that saying, but it is NOT true.... no bavarian can be better than us northern people, but here around hannover we are no preiss, but Guelphs (Welfen) ;o)
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Old 09-30-2006, 04:30 PM   #20
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Thank you all so much for the help. Cara the onion tart was wonderful. I haven't taken it to the party yet, but I did sneak a bite. http://img504.imageshack.us/my.php?i...tart001es6.jpg

I also went to a street vender and picked up some pretzles. I am serving some of them with different mustards, and some of them I split and put in chive herb cream cheese in the middle. I am also going to fry up some kilbasa to serve with the mustard as well.
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