Eis mais uma receita da clássica cozinha alemã: “Knödel”! Knödel, ou também chamado Semmelknödel quando feito de pão ou Kartoffelknödel quando feitos de batata, são bolinhos de tamanho …
How To Throw An Oktoberfest Party In Your Garden
Oktoberfest is a two week beer festival held in Munich, Germany, every September. It seemed a little unrealistic to fly to Germany for two weeks (especially with a 15-month old at home), so we deci…
Juegos para fiestas de adultos. Juego de las sillas, juego de las películas, ¿verdadero o falso?, juego de los personajes, historias encadenadas, karaoke en casa, ¿quién es más probable...?, Trivial..
There is no better way to usher in the fall season than with an Oktoberfest celebration. Traditionally, this festive occasion spans several weeks, but you can pack in a whole lot of fun in a single day with some careful planning. The best part about Oktoberfest is that you can throw in some goodies for […]
Does size matter? Shrink down to bite size and try this Ant-Man and the Wasp Snack Mix. It's topped with ant sprinkles and white chocolate for a zing!
Authentic Königsberger Klopse are made from ground veal, beef, and pork with the addition of small amounts of anchovies, grated onion, bread crumbs, eggs, and spices. The traditional creamy sauce is made from the broth in which the meatballs are poached. The meatballs, also called dumplings, were first made in Königsberg, the capital of East Prussia about 200 years ago. My long, lean Germanic husband who has a very discerning palate loves these. This very ethnic dish has surprising popular appeal. I hope you'll try them. Königsberger Klopse Ingredients: Broth 2 cups chicken broth 1 small bay leaf 2 tablespoons cider vinegar 1/4 cup dry white wine 5 black peppercorns 1 tablespoons capers Meatballs 8 ounces ground sirloin 8 ounces ground pork 8 ounces ground veal 2 eggs, slightly beaten 10 tablespoons stale bread crumbs 1/4 cup milk 1/2 medium white onion, grated Finely grated zest of 1/2 lemon Juice of 1/2 lemon 5 teaspoons capers, drained and chopped 5 teaspoons anchovy paste 2 tablespoons melted butter 1/2 teaspoon kosher salt 1/4 teaspoon ground black pepper Flour (for rolling) Sauce Finely grated zest of 1/2 lemon Juice of 1/2 lemon 1/2 cup good quality sour cream 2 tablespoons snipped fresh parsley, for garnish Directions: 1) Combine broth, bay leaf, cider vinegar, white wine, peppercorns, and 1 tablespoon capers in a dutch oven. Bring to a simmer over medium heat. 2) Combine beef, pork, veal, eggs, bread crumbs, milk, onion, juice and zest of 1/2 lemon, 5 teaspoons capers, 5 teaspoons anchovy paste, butter, 1/2 teaspoon salt and black pepper. Mix lightly, just until combined. 3) Form meat mixture into golf-ball sized balls. They will be sticky and hard to work with. Roll them in flour and carefully place into hot broth in 2 to 3 batches; simmer each batch for 15 minutes, but do not boil. 4) Carefully remove meatballs from broth with a slotted spoon, and keep them warm in a covered bowl while making the sauce. Discard bay leaf and peppercorns. 5) Add sour cream, lemon juice and zest to hot broth. Heat through - do not boil. 6) Return meatballs to heated sauce, stir gently and warm through. Transfer to a serving platter. Garnish with parsley. Yield: 6 servings.
Hard to believe that it's almost December! I've been so fortunate to have lived all over the U.S. and other countries and been part of...
