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GWA
"Authenticity & More"
Two
Very German Grogs From
The Period For You Connoisseurs
By Lou Brown
Kirschenfenster
(stained glass windows)--fill a large, clear glass, with three equal
parts rum, arrack*, and red wine. Do not mix--hence, the "stained
glass" appearance.
Türkenblut
(Turks blood)--in a champagne glass (tall flute) mix equal parts Seckt*
("champagne") and red wine.
* We refer
to sparkling wine as champagne; in Germany, a sparkling wine is Seckt
unless it is "real" champagne--the sparkling wine from the
Chapmage region of France.
*Arrack
refers to a Middle Eastern liqueur (from our friends in the Osmanisches
Reich [Ottoman Empire]) distilled from either rice or molasses. It is
hard to find, but some liquor outlets carry it.
JR459
Lentil Soup Recipe
by Lou Brown
- 2)
12 oz package lentils
- ½
lb diced bacon
- 2 med
onions, sliced
- 2 med
carrots, diced
- 2 qts
water
- 2 tsp
salt
- ½
tsp pepper
- 1 bay
leaf
- 1 large
potato, peeled
- meat*
Wash and
drain lentils (do not soak; spread them out before soaking and remove
any "foreign particles"--lentils aren't the cleanest vegetable
available). In a Dutch oven, fry the bacon 'till golden. Add onions
and carrots; cook until onions are limp. Add water, lentils, salt, pepper,
and bay leaf. Grate the potato into the mixture and add the meat. *
Simmer
gently for three hours; stir very little to avoid breaking the bean
skins.
When done,
remove the bay leaf (if you suck one up, it may make you ill--they are
mildly poisonous). The soup is usually garnished to individual taste
with vinegar (I always splash vinegar into mine before eating; some
folks use lemon juice). Yield: 10 cups of soup.
* Meat--there
are a couple of choices here:
The recipe
as I have it calls for a meaty ham bone. At the conclusion of cooking,
you remove the bone, strip off the meat and return it to the soup.
Over the
years, we have evolved this recipe to using smoked sausage (Hillshire
Farm type), which gives it a very nice flavor. If you choose this, cut
the sausage (I use a complete ring, which is more meat than any German
soldier ever saw in 1917, but what the hell?) into slices and cook them
with the bacon 'till golden.
If you
get this in Germany--and it's very popular there; when I was with the
Bundeswehr, we had it every Wednesday--they cook it with a lean ham
bone, so there is flavor but little meat. It is then served in a dish
with a Frankfurter (yep, a hot dog). Basically, they lay the sausage
in the dish and spoon the soup over it.
Schwarzbrot
(Pumpernickel Bread)
by Kate Murphy - DRK
- ½
cup Dark Molasses
- 2
tsp. Sugar
- 1
cup + 2 Tbs. Water
- 1
1/3 cup Rye Flour
- 2/3
cup Whole Wheat Flour
- ½
cup Bread Flour
- ½
cup Gluten Flour
- 2
tsp. Cocoa Powder
- 1
½ tsp. Sea Salt
- 2
tsp. Canola Oil
- 4
tsp. Dry Yeast
- Corn
Meal
Combine
all ingredients into bread machine. Make dough as directed for machine.
Remove dough from machine, divide in half or thirds. Shape into round
loaves and place on opposite corners of a greased cookie sheet sprinkled
with corn meal. Cover; let rise until double, about 1 hour. Heat oven
to 375 . Bake until loaves sound hollow when tapped; 2 loaves - 25 minutes,
3 loaves - 18-20 minutes. Let it cool.
Split
Pea Soup Recipe
-
1 (16
oz.) pkg. dried green split peas, rinsed
- 1
hambone, or 2 meaty ham hocks, or 2 c. diced ham
- 3
carrots, peeled & sliced
- 1
med. onion, chopped
- 2
stalks of celery plus leaves, chopped
- 1
or 2 cloves of garlic, minced
- 1
bay leaf
- 1/4
c. fresh parsley, chopped (optional)
- 1
tbsp. seasoned salt (or to taste)
- 1/2
tsp. fresh pepper
- 1
1/2 qts. hot water
Layer ingredients
in slow cooker, pour in water. DO NOT STIR. Cover and
cook on high 4 to 5 hours or on low 8 to 10 hours until peas are very
soft and ham falls off bone. Remove bones and bay leaf. Serve garnished
with croutons. Freezes well.
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