Thursday, December 4, 2008
Thanksgiving In Germany!
I'd like to share my "Traditional" German Thanksgiving with you! We began the meal with a nice pumpkin squash soup. It is similar to the Autumn Bisque recipe posted earlier but with more cream and no apples or potatoes. The soup was served with brioche, which were a bit hard by the time we ate.
Since turkey is not very common in Germany my fiancé and I decided to cook goose. This goose was cooked for 8 hours and was coated in maple syrup. We had chestnuts roasting in the pan.
Our vegetable was homemade red cabbage. Michael cut the cabbage in small strings; cooked it with some apple vinegar, some red wine, added some pieces of apple and some red currant jam and spices. We had potato dumplings and a rich gravy. The chestnuts were pan seared for a few minutes in butter and served. They were amazing mixed with the red cabbage! For desert, we made my mother's apple pie. It was a hit! I was very nervous about the pie since we had to convert the oven temperature from Fahrenheit to Celsius and the pie was cooked in a small microwave convection oven instead of a large oven that I am use to in the US. But my worries were calmed as soon as I took my first bite. The pie was delicious! The crust was flaky and the apple filing was sweat and tart. Here is the recipe we used:
MOM’S Apple Pie
¾ Cup of Sugar
¼ Cup of All-Purpose Flour
½ Tsp Nutmeg (Alternate use Cinnamon)
1 Tsp Cinnamon
Dash of Salt
7-8 Large size Peeled Apples, Cut in Quarters
Note: Use Tart Apples (Firm not Soft)
1 or 2 Tbls Butter
Stir Together: Sugar, Flour, Nutmeg, Cinnamon, Salt and Mix in Apples. Set aside and prepare crust.
PIE CRUST: 8” OR 9” Two Crust Pie (Top and Bottom)
2 Cups All-Purpose Flour
1 Tsp. Salt
2/3 Cup + 2 Tbls. Shortening (Crisco) or Alternate 2/3 Cup of Lard
4 to 5 Tbls. Cold Water
Measure flour and salt into bowl, cut in shortening, mix thoroughly, sprinkle in water 1 Tbls at a time mixing well until all the flour is moistened.
Gather dough into a ball and roll ½ for the bottom. Note: sprinkle flour on the board or use waxed paper to prevent sticking and then roll. Then put board in freezer for 5 mins, it makes it easier to pickup and place in pan. Prick dough in pan with a fork then put in Apples. Put a little pad of butter (1 Tbls) on top. Then apply the crust on top and prick the top with a fork also. Place a 2” wide strip of Aluminum Foil all around the edge so the edge does not burn. Remove in the last 5 mins of baking.
Fill Pie Crust and add Butter on top of Apples. Cover with Top Crust
Mix 2 Tbls of Sugar and a 1Tbls of milk and mix together, then spread on top of crust. Make sure to prick top of crust then bake for 40-50 minutes at 425F (218C) until juice comes to the top.