Global Grub

WHEN GOETz NICKEL came to America, he had six goals in mind.

In order, they were: learn English, become a U.S. citizen, meet his life’s companion, buy a home, raise a family and become a millionaire.

In his book, Sauerkraut, Pizza and Apple Pie, Westerville resident Nickel chronicles his journey to achieving his first five goals. Nickel is still working toward his sixth goal – something, he says, you can always do in America.

Nickel was born in Cologne, Germany, where he resided during much of World War II, an event that “was a battle for survival every second of his life,” he says, and one in which he still has a constant reminder today. While in Germany, Nickel was hit by a small piece of shrapnel that is still embedded in his skin – a pesky inconvenience when going through TSA screenings, he says.

Raised by his paternal grandparents in the German countryside, Nickel received plenty of inspiration from traditional German food, as cooking was an activity always enjoyed by his family.

After immigrating to America and becoming a citizen, Nickel met his Italian-born wife, Luisa, on a blind date. Just one month later, he proposed, and two months after that, Goetz and Luisa were married. They celebrated their 42year anniversary this February.

A man’s journey to America and the food along the way

Despite coming from two very different countries, the couple’s cultural differences have never crossed Goetz’s mind, he says.

“Looking in from the outside, one would think we might have had major dif ferences between our two cultures,” he says. “We never gave this much thought. We take it one day at a time through our peaks and valleys.”

Luisa’s love of cooking only further expanded Goetz’s palate; his wife, Goetz says, is known among friends as a great cook. His book describes how foods from the three countries in which he and his wife have lived have influenced their lives and family.

Mixed in among the short stories included in his book are recipes from each of the countries and cultures that have come into his life. Included in the book are recipes for sauerkraut balls, sausage pizza and apple cake, the three dishes that contributed to the name of his book.

While Goetz is the author of the family and does enjoy cooking, he frequently leaves the culinary decisions to his wife.

“Frankly, can anyone argue with an Italian-born American wife who is a great cook?” he says. “My answer is, I strongly believe in preserving the value of my marriage oath!”

Christopher Braun is a contributing writer. Feedback welcome at gbishop@pubgroupltd.com

Goetz Nickel’s Apple Cake

iNGREDiENTS:

• 1 ¾ cup sugar

• 3 eggs

• 1 cup oil

• 1 tsp. vanilla

• 2 cups sifted flour

• 1 ½ tsp. cinnamon

• 1 tsp. salt

• 1 tsp. baking soda

• 1 cup chopped walnuts

• 2 cups sliced apples

DiRECTiONS:

Beat eggs until light. Add sugar, oil and vanilla and beat well.

Add flour, cinnamon, salt and soda, and mix well. Fold in nuts and apples.

Pour into a greased and floured 9” by 13” pan. Bake at 350 degrees for 35-40 minutes. Serve topped with whipped cream or ice cream.

Sauerkraut Balls

iNGREDiENTS:

• ½ lb. lean boneless ham

• ½ lb. lean boneless pork

• ½ lean corned beef

• 1 medium onion

• 1 tsp. minced parsley

• 3 Tbsp. shortening

• 2 cups flour

• 1 tsp. salt

• 2 cups milk

• 2 lb. sauerkraut, cooked and drained

• 2 eggs, slightly beaten

• Dry bread crumbs

• 1 tsp. dry mustard

DiRECTiONS:

Put meats and onion through food grinder. Add parsley and blend well. Saute in shortening until browned. Add flour, mustard, salt and milk. Blend together and cook, stirring constantly until thick. Add sauerkraut and put mixture through food grinder. Mix thoroughly. Return to skillet and cook until very thick, stirring constantly. Let cool.

Form into balls, roll in flour, dip in eggs, roll in bread crumbs. Deep fry in hot fat at 370 degrees.

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