Featured Cookbook

ORDER/INFO

1. Soft Pretzels (Laugenbrezeln)

2. Pork Roast with Beer Glaze (Schweinsbraten)

3. Snowballs in Vanilla Sauce (Schneeeier in Vanillesobe)

Book Description

The 170 regional recipes included in SPOONFULS OF GERMANY offer an in-depth look at the wide range of German regional cuisine. Classic dishes, such as Spaetzle and Sauerbraten, as well as forgotten delicacies like Westphalian Pumpernickel Pudding are featured. Numerous profiles, anecdotes, food lore, and a list of sources for German foods in the United States complete the book.

... (more)

Spoonfuls of Germany: Culinary Delights of the German Regions in 170 Recipes

Authors: Nadia Hassani

Date:

ISBN: 0781810574

Publisher: Hippocrene Books

Hardcover

ORDER/INFO

This is the Bavarian version of Floating Islands.

Makes 6 servings

• 4 cold eggs, separated

• Pinch of salt

• 1/3 cup plus 1/4 cup plus 3 tablespoons sugar

• 1 teaspoon vanilla extract

• 1 quart plus 1/2 cup milk

• Seeds of 1 vanilla bean, or 1 tablespoon pure vanilla bean paste

• 2 teaspoons cornstarch

1. Beat the egg whites with a pinch of salt until they form soft peaks. Gradually add 1/3 cup plus 1/4 cup of the sugar and the vanilla extract and continue beating until the egg whites stand in stiff peaks.

2. Bring 1 quart of the milk and the vanilla to a boil in a large saucepan, stirring occasionally to make sure the milk does not scorch at the bottom. Remove from heat.

3. Form the egg whites into 1 1/2-inch football-shaped dumplings using two small spoons. Gently lower the dumplings into the milk and simmer for 1 to 2 minutes on each side. Remove the dumplings with a slotted spoon and place them on a large platter in a single layer.

4. Strain the milk through a fine sieve and return it to the saucepan.

5. Combine the remaining 1/2 cup milk with the remaining 3 tablespoons sugar and whisk in the egg yolks and cornstarch. Bring to a gentle boil and cook until the sauce thickens, stirring constantly.

6. Transfer the sauce to an ovenproof glass dish, set the snowballs on top and turn on the broiler.

7. Place the dish on the top rack. When the snowballs are lightly browned on top, remove the dish from the oven at once. Watch it carefully as this only takes a couple of minutes. Chill.

More From This Book:

1. Soft Pretzels (Laugenbrezeln)

2. Pork Roast with Beer Glaze (Schweinsbraten)

3. Snowballs in Vanilla Sauce (Schneeeier in Vanillesobe)

Home - Request a Recipe - Index - Women for Women International - Kiva.org - Hunger Relief - Organ Donation  

Copyright 1995 - 2008 The Kitchen Link, Inc. All Rights Reserved

http://www.recipelink.com - Privacy  - Contact