Ach der lieber! It’s Dinner with Jimmy Glenn & Catherine
Saturday, March 24, 2012
THE HOUSTON OFFICE The Houston Office of Balfour Yearbooks / 1
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Dinner with Jimmy Glenn & Catherine Saturday, March 24, 2012 1
Kir Royale Champagne Cocktail Tomaten Nana (Tomato Nana) Lachstüten mit Rahm (Salmon Cones with Cream) Feiner Rindfleisch-Salat (Beef Salad on Crackers)
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Marinierter Thunfisch mit Dillgurken (Marinated Tuna with Dill Pickles) Riesling
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Spätzle
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Spinatcremesuppe (Cream of Spinach Soup)
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Gewürzter Rotkohl (Spiced Red Cabbage) Kulebiak
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Berentzen Apfellikör (Berentzen Apple Liqueur)
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Sauerbraten mit Kartoffel-Salat (Sauerbraten with Potato Salad) Bier (Beer)
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Schwarzwälder Kirschtorte (Black Forest Cherry Cake) The Houston Office of Balfour Yearbooks / 3
Kir Royal Champagne Cocktails Ingredients 1 ounce creme de cassis 3 ounce(s) champagne or sparkling wine
Preparation For each cocktail, pour creme de cassis into a champagne flute. Top with champagne or sparkling wine. Pouring the wine in after the liqueur helps mix the drink naturally, if you pour the liqueur into the wine it will sink to the bottom.
Salmon Cones with Cream Yield: 6 servings
Ingredients 2 tablespoon(s) horseradish 1 tablespoon(s) vinegar salt pinch sugar Gelatine 1/2 cup(s) whipping cream 6 slice(s) smoked salmon Preparation Mix grated horseradish, vinegar, salt, and sugar. Dissolve gelatine and add. Fold in whipping cream. Roll salmon slices into cones and fill with mixture. Put in refrigerator to harden.
Tomatoes Nana Yield: 8 servings
Ingredients 8 small tomatoes 1 cup(s) chicken cooked 1/2 cup(s) walnuts chopped salt and pepper 1/2 cup(s) cream 1/2 cup(s) mayonnaise Preparation Partially hollow out tomatoes. Chop chicken and nuts finely; add salt, pepper and cream. Mix well, stuff into tomato shells and garnish with mayonnaise. Serve cold. 4 / Dinner with JG & C
Beef Salad
Yield: 8 servings Ingredients 1 tablespoon(s) mustard 4 tablespoon(s) beef stock 2 tablespoon(s) vinegar 2 tablespoon(s) oil salt and pepper 1 pound(s) well cooked beef 1 hard cooked egg 1 cooked potato 1 small onion 5 small pickled cucumbers Preparation First five ingredients are the Marinade. Mix marinade ingredients well. Dice all other ingredients finely, or cut in slices or strips. Mix into marinade. Put on crackers or small bread pieces. Decorate with parsley. Chill and serve.
The Houston Office of Balfour Yearbooks / 5
Marinated Tuna Yield: 8 servings
Ingredients 4 pound(s) tuna steaks 6 tablespoon(s) butter melted 1/4 cup(s) dry sherry salt and pepper Marinade 1 2/3 cup(s) water 2/3 cup(s) white wine vinegar 2/3 cup(s) good fish stock 1 onion thinly sliced 6 white peppercorns 1/2 teaspoon(s) allspice 2 cloves 1 bay leaf 1 1/2 tablespoon(s) bottled capers drained 2 dill pickles diced 1/2 cup(s) olive oil Preparation Preheat the oven to 350. Put the tuna steaks into an ovenproof dish and brush with the butter. Sprinkle over the sherry. Season well and bake for 20 - 25 minutes, or until just tender. Leave to cool. Meanwhile boil the water, vinegar, fish stock, onion, spices and bay leaf together in a pan for 20 minutes. Leave to cool before adding the capers, dill pickle and olive oil. Once the tuna steaks have cooled, pour over the marinade. Cover the dish with clear film and leave to marinade the tuna for 24 hours in the refrigerator, basting occasionally. Serve with dill pickles and slices of pumpernickel or rye bread.
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Spatzle with Jarelsberg and Bacon Yield: 6 servings
Ingredients 3 cup(s) plain flour 1/2 teaspoon(s) salt 2 eggs beaten 1 cup(s) milk 1 tablespoon(s) sunflower oil 2 tablespoon(s) butter melted black pepper 7/10 pound(s) Jarlsberg cheese shredded 6 piece(s) Bacon chopped Preparation Sift flour and salt into a bowl and make a well in the center. Add eggs and enough of the milk to make a very soft dough. Beat the dough until it develops bubbles, then stir in the oil and beat again. Bring a large pan of salted water to boil. Add oil. Dampen a chopping board with water and place the dough on it. Shave off strips of the dough into the water using the broad side of a knife. Cook for 3 minutes, then remove the pieces with slotted spoon. Repeat until all the dough has been used up. Stir in 1 T. Olive oil and bacon grease. Season with salt and pepper and toss to coat. Preheat the oven to 400. Oil a 9x13 baking dish. Spread the spatzle in the dish and dot with the butter. Sprinkle with the cheese and bake for about 20 minutes or until hot and cheese is melted. Sprinkle with bacon pieces.
The Houston Office of Balfour Yearbooks / 7
Cream of Spinach Soup Yield: 8 servings
Ingredients 2 bag(s) 10 oz spinach 5 cup(s) salted water 2 onions very finely chopped 2 tablespoon(s) butter 3 tablespoon(s) plain flour 1 cup(s) double cream salt and pepper 4 hard-boiled eggs, sliced 4 piece(s) bacon, crumbled Preparation Bring salted water to boil in large pan. Add spinach and cook for 5-6 minutes. Strain the spinach and reserve the liquid. Blend the spinach in a food processor or blender to puree. Fry the chopped onions in butter until pale golden brown. Remove from heat and sprinkle in flour. Return to heat and cook for 1-2 minutes to cook the flour. Sir in reserved spinach liquid and, once it is all incorporated into the soup, bring it back to boil. Cook until thick then stir in the spinach puree and double cream. Reheat and adjust the seasoning. Served garnished with extra pepper, sliced eggs and crumbled bacon pieces.
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Spiced Red Cabbage Yield: 12 servings
Ingredients 6 slice(s) thick bacon, diced 1 large onion, chopped 1 large head red cabbage, shredded 3 garlic cloves, crushed 1 1/2 teaspoon(s) caraway seeds 1/2 cup(s) water 2 firm, ripe pears, cored, chopped juice of 1 lemon 2 cup(s) red wine 3 tablespoon(s) red wine vinegar 3/4 cup(s) honey salt and pepper caraway seeds and fresh chives to garnish Preparation Dry fry the diced bacon in pan over gentle heat for 5-10 minutes til golden brown. Stir in onion and cook for 5 minutes til pale golden. Stir the cabbage, garlic, caraway seeds and the water into the pan. Cover and cook for 8-10 minutes. Season well, then add the pears, lemon juice, red wine and vinegar. Cover and cook for 10-15 minutes. Stir in honey. If there is too much cooking liquid remove the lid and allow to reduce. Adjust seasoning to taste. Serve sprinkled with caraway seeds and snipped fresh chives.
The Houston Office of Balfour Yearbooks / 9
Kulebiak
This is a baked, rolled dough filled with a delicious mushroom sauerkraut mixture. Yield: 12 servings Ingredients 2 package(s) 1/4 oz active dry yeast 1/4 cup(s) warm water 110 F 1 1/2 teaspoon(s) sugar 4 cup(s) all purpose flour 3/4 cup(s) warm milk 110 F 1 tablespoon(s) butter, melted 1/8 teaspoon(s) salt 1/8 teaspoon(s) ground nutmeg 2 eggs slightly beaten 1 egg white, beaten
Kulebiak Filling
10 ounce(s) mushrooms, chopped 2 pound(s) sauerkraut, drained 2 tablespoon(s) butter 2 large onions, minced 3 hard cooked eggs, chopped salt and pepper Preparation Prepare Kulebiak Filling. In a small bowl, dissolve yeast in warm water. Stir in sugar and 1 T. flour. Let stand until foamy, 5-10 minutes. Beat in milk, butter, salt, nutmeg, eggs and 2 cups flour. Stir in enough remaining flour to make a soft dough. Turn out dough onto a lightly floured surface. Clean and grease bowl. Knead dough 8-10 minutes or until smooth and elastic. Place dough in greased bowl, turning to coat all sides. Cover with a damp cloth. Let rise in a warm place, free from drafts, until doubled in bulk. Preheat oven to 350. Grease a large baking sheet. Punch down dough. Divide dough in 1/2. On a lightly floured surface, roll our 1/2 the dough to 14� x 12�. Spread 1/2 Kulebiak Filling over rolled dough, to 1 inch of edge. Roll dough lengthwise, jelly roll style. Crimp ends closed by pinching them together. Tuck ends under. Carefully place filled Kulebiak on greased baking sheet. Repeat with remaining dough and filing. Pierce each Kulebiak with a fork to allow steam to escape. Brush filled Kulebiak with egg white. Bake 45 minutes or until golden brown. Let cool slightly. Cut in 1 inch slices. Makes 2 rolls. Kulebiak Filling: Place sauerkraut in large sauce pan. Cook, uncovered, over medium heat 10 minutes. Melt butter in large skillet. Add onions, saute over medium heat until tender. Add mushrooms, saute, Add sauerkraut and eggs. Season with salt and pepper to taste. Cover over medium heat 5 minutes. Let cool. 10 / Dinner with JG & C
Hot German Potato Salad Yield: 6 servings
Ingredients 2 pound(s) small red potatoes, cut into slices 1 large onion, chopped 1/3 cup(s) beef stock 1/3 cup(s) cider vinegar 2 tablespoon(s) all purpose flour 2 tablespoon(s) sugar 1 teaspoon(s) salt 1/2 teaspoon(s) celery seeds 1/4 teaspoon(s) pepper 1/4 cup(s) olive oil or bacon fat 4 slice(s) cooked bacon crumbled chopped parsley for garnish Preparation Mix potatoes and onions in crock pot, mix remaining ingredients except bacon. Pour into crock pot. Cover and cook on low setting 6 hours until potatoes are tender. Stir in bacon. Serve
The Houston Office of Balfour Yearbooks / 11
Sauerbraten Yield: 8 servings
Ingredients Marinade 1 cup(s) dry red wine 1 cup(s) red wine vinegar 2 cup(s) cold water 1 medium onion, thinly sliced 1 tablespoon(s) black peppercorns, coarsely crushed 1 tablespoon(s) juniper berries, coarsely crushed 2 bay leaves 1 teaspoon(s) salt 2 tablespoon(s) brown sugar 1 carrot sliced 2 celery ribs cut 4 pound(s) boneless bottom round beef roast Roasting/Sauce ingredients: 3 tablespoon(s) butter 2 1/2 cup(s) onions, diced 2 1/2 cup(s) carrots, diced 1 1/4 cup(s) celery, diced 2 tablespoon(s) flour 1/2 cup(s) water 3/4 cup(s) gingersnap cookies, crumbled Preparation Combine all marinade ingredients, except roast, in 2-3 quart saucepan. Bring to boil over high heat. Remove and allow to cool to room temperature. Place the beef in a zip lock bag. Pour marinade over beef. Refrigerate for 2-3 days, turning at least twice a day. Remove meat from marinade and pat completely dry with paper towels. Strain the marinade through a fine sieve and reserve the liquid. Discard spices and onion. In heavy 5 qt dutch oven, heat the butter until bubbling stops. Add the meat and brown on all sides, turning frequently, so that it browns evenly without burning. Transfer to platter. Add the onions, carrots, and celery to the same pan you cooked the meat in. Cook over moderate heat until soft and light brown, 5-8 minutes. Sprinkle 2 T. of flour over the vegetables and cook, stirring constantly 2-3 minutes longer or until the flour begins to color. Pour in 2 cups of the reserved marinade and 1/2 cup of water and bring to boil over high heat. Put roast and liquid in roasting pan. Cover tightly. Bake in 350 oven for 3 hours.
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Sauce: Remove roast to heated platter and keep warm. Pour liquid left in the pan into a saucepan. You will need at least 2 1/2 c for the sauce. If additional liquid is needed, add some of the reserved marinade. Combine the liquid and the gingersnap crumbs in a saucepan and cook over moderate heat, stirring frequently for approximately 10 minutes, allowing the cookie crumbs to dissolve completely and thicken the sauce to the desired consistency. Depending upon the amount of liquid, you may need to add additional cookie crumbs. Strain the sauce through a fine sieve, pressing down hard with wooden spoon to force as much of the vegetables and crumbs through as possible. Return the sauce to the pan, adjust seasoning and allow to simmer over low heat until ready to serve. Slice the roast, pour some sauce over slices.
The Houston Office of Balfour Yearbooks / 13
Black Forest Cherry Cake Yield: 10 servings
Ingredients 7 ounce(s) plain chocolate, broken into squares 1/2 cup(s) unsalted butter 3 eggs, separated 1/2 cup(s) soft dark brown sugar 3 tablespoon(s) Kirsch 2/3 cup(s) self rising flour, sifted 1/2 cup(s) ground walnuts Filling and Topping 2 1/2 ounce(s) plain chocolate 2 1/2 ounce(s) plain chocolate flavoured cake covering 3 tablespoon(s) Kirsch 15 ounce(s) can stoned black cherries, drained and juice reserved 2 1/2 cup(s) double cream, lightly whipped 12 fresh cherries with stalks Preparation Preheat oven 350F. Grease and base-line a deep 8 in. round cake tin with greased greaseproof paper. Melt the plain chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring to mix. Remove from the heat and leave until barely warm. Whisk the egg yolks and sugar in a bowl until very thick, then fold in the chocolate mixture and the Kirsch. Fold in the flour with the ground walnuts. whisk the egg whites in a grease-free bowl until stiff, then gently fold into the mixture. Pour the mixture into the prepared cake tin and bake in the oven for 40 minutes, or until firm to the touch. Allow the sponge to cool in the tin for 5 minutes, then turn out and cool on a wire rack. Use a long serrated knife to cut the cake horizontally into 3 even layers. Meanwhile, make the chocolate curls. Melt the chocolate and chocolate cake covering in a heatproof bowl set over a pan of simmering water as before. Cool for 5 minutes, then pour onto a board to set. Use a potato peeler to shave off thin curls. Mix the Kirsch with 6 T. of the reserved cherry juice. Place the bottom layer of sponge on a serving plate and sprinkle with 3 T. of the Kirsch syrup. Spread one third of the whipped cream over the sponge layer and scatter over half the cherries. Place the second layer of sponge on top and repeat with another third of the Kirsch syrup and cream and the remaining cherries. Place the final sponge layer on top and sprinkle the remaining Kirsch syrup over it. Spread the remaining cream over the top of the cake. Sprinkle over the chocolate curls and top with the fresh cherries. 14 / Dinner with JG & C
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