BookSumo Press - Bavarian Cooking

Bavarian Cooking A Bavarian Cookbook with Authentic Bavarian Recipes (2nd Edition) By BookSumo Press All rights reserved Published by http://www.booksumo.com LEGAL NOTES All Rights Reserved. No Part Of This Book May Be Reproduced Or Transmitted In Any Form Or By Any Means. Photocopying, Posting Online, And / Or Digital Copying Is Strictly Prohibited Unless Written Permission Is Granted By The Books Publishing Company. Limited Use Of The Books Text Is Permitted For Use In Reviews Written For The Public. Table of Contents Bavarian Fruit and Vanilla Prep Time: 20 mins Total Time: 55 mins Cream Cheese Servings per Recipe: 6 Torte Calories 597.5 Fat 33.2g Cholesterol 113.3mg Sodium 274.4mg Carbohydrates 70.6g Protein 7.5g Ingredients BASE 1/4 C. butter 1 egg 1/3 C. sugar 1/2 tsp vanilla 1/4 tsp vanilla TOPPING 1 C. flour 1/3 C. sugar 1/4 C. raspberry jam 1/2 tsp cinnamon FILLING 4 C. apples, peeled,cored & sliced 8 oz. cream cheese 1/2 C. sliced almonds Directions 1. sliced almonds Directions 1.

Set your oven to 450 degrees F before doing anything else. 2. For the base: in a bowl, add the sugar, butter and vanilla extract and beat till foamy. 3. Add the flour and mix till well combined. 4.

Place the mixture into a 9-inch spring form pan and press to smooth. 5. Spread the jam over the flour mixture evenly. 6. For the filling: in a bowl, add the sugar and cream cheese and beat till smooth. 7.

Add egg and vanilla extract and mix well. 8. Place filling mixture over jam evenly. 9. For the topping: in a bowl, add apples, sugar and cinnamon and toss to coat well. 10.

Spread the apple mixture over the filling mixture evenly and sprinkle with the almonds. 11. Cook in the oven for about 10 minutes. 12. Now, set your oven to 400 degrees F and cook for about 25 minutes. 13.

Remove from oven and keep aside to cool before serving. Bavarian Fruit and Vanilla Cream Cheese Torte OBATZDA (Bavarian Brie Prep Time: 15 mins Total Time: 2 hr 15 mins Cheese Spread) Servings per Recipe: 8 Calories 727.0 Fat 34.2g Cholesterol 95.4mg Sodium 1343.9mg Carbohydrates 77.1g Protein 28.7g Ingredients 1 lb. Brie cheese, coarsely chopped 6 oz. cream cheese 1 loaf French bread 1/4 C. butter, cut into small pieces 1/3 C. broth garnishing) 3 cloves roasted garlic 1/4 C. thinly sliced radish ( for garnishing) 1 tsp caraway seed cut vegetables, such as carrots or celery 1 pinch sweet paprika sticks, sliced bell peppers and bit sized florets salt & freshly ground black pepper of broccoli and cauliflower 1/4 C. diced Spanish onion 1/2 lb. mixed olives Directions 1. mixed olives Directions 1.

Set your oven to 375 degrees F before doing anything else. 2. Carefully, remove any papery coating from the garlic head. 3. With a large sharp knife, cut about 1/2-inch portion from the top of the garlic bulb, exposing the tips of the garlic cloves. 4.

In a small baking dish, arrange garlic garlic bulb and lightly, drizzle with olive oil. 5. Sprinkle with the salt and add 1/4 C. of the water in the bottom of baking dish. 6. 7. 7.

In a bowl, add the Brie cheese, cream cheese, broth, butter, garlic, caraway seeds, paprika, salt and pepper and beat till well combined. 8. In a strainer, add the diced onion and rinse under cold water. 9. Drain the onion completely and with a clean kitchen towel, squeeze out all the moisture. 10.

Add the onion into the cheese mixture and gently, stir to combine. 11. Refrigerate, covered for at least 2 hours. 12. Slice French bread into 1/4-inch thick slices. 13.

Place Vidalia onion over dip, followed by radish slices, fresh cut vegetables, olives and bread slices. Obatzda: (Bavarian Brie Cheese Spread) Bavarian Borretsch Prep Time: 10 mins Total Time: 10 mins (Red Radish and Onion Servings per Recipe: 4 Salad) Calories 82.5 Fat 6.9g Cholesterol 0.0mg Sodium 69.5mg Carbohydrates 4.5g Protein 1.6g Ingredients 1 head lettuce DRESSING 1 C. watercress (rocket) 2 tbsp white wine vinegar 1 small red onion, diced 1 pinch salt 8 -10 small red radishes 2 tbsp walnut oil 3 tbsp fresh borage leaves, chopped plus more for garnishing freshly grated black pepper Directions 1. For the dressing in a non-reactive container, add all ingredients and mix well. Keep aside for at least 1 hour before using. 2.

Wash the lettuce and watercress completely and spin dry. 3. In a large salad bowl, mix together the salad ingredients. 4. Add the dressing and toss to coat. 5.

Serve with a garnishing of the additional borage leaves and flowers. Bavarian Borretsch: (Red Radish and Onion Salad) LAUGENBREZELN (Homemade Prep Time: 3 hr Total Time: 3 hr 30 mins Bavarian Pretzels) Servings per Recipe: 8 Calories 274.8 Fat 5.5g Cholesterol 11.4mg Sodium 3209.1mg Carbohydrates 47.2g Protein 8.3g Ingredients 3 3/4-4 C. unbleached bread flour 3 tbsp unsalted butter, chilled, cut into 1/4 2 1/4 tsp sea salt inch pieces 1/3 C. baking soda ( for boiling the rolls) 1 1/4 C. warm water ( 70-78 degrees) kosher salt ( for topping) (optional) 1 tsp instant yeast sesame seeds ( for topping) (optional) Directions 1. 2. 2.

Add water and sprinkle with the yeast and salt. 3. Now, attach to the dough hook and knead on medium speed till very smooth and pliable. 4. Make a ball from the dough and transfer in a large well greased bowl. 5.

With a plastic wrap, cover the bowl and keep aside in a warm place for about 1 hour. 6. Lightly, grease a baking sheet. 7. Place the dough onto an unfloured surface and with your hands, pat into a rough rectangle. 8.

Cut the dough rectangle into 8 equal sized portions. 9. Now, shape the dough portions into pretzels. 10. Arrange the pretzels onto the prepared baking sheet in a single layer about 1-inch apart. 11.

With a plastic wrap, cover the baking sheet and refrigerator for about 2-24 hours. 12. Set your oven to 350 degrees F and grease a baking dish. 13. In a wide 6 quart kettle, add 4 quarts of the water and bring to a boil. 14.

Slowly, stir in the baking soda and reduce the heat to a healthy simmer. 15. Add the pretzels in batches, 3-4 at a time and cook for about 20 seconds per side. 16. With a slotted spoon, remove the rolls to drain. 17.

Arrange the rolls onto the prepared baking sheet and sprinkle with the salt and sesame seeds. 18. Cook in the oven for about 30-35 minutes. 19. Remove from the oven and keep onto the wire rack to cool in the pan for about 10 minutes. warm water (105-115 degrees) PARBOILING LIQUID 2 tbsp warm milk 2 quarts cold water 2 1/2 tsp active dry yeast baking soda ( 1/2 C.) 1/3 C. light brown sugar 2 tbsp butter, melted 4 C. all-purpose flour Directions 1. all-purpose flour Directions 1.

In the bowl of a standing electric mixer fitted with a dough hook, add 1/3 C. of the warm water and yeast and mix till foamy. 2. Add the milk, remaining cup of warm water, melted butter and sugar and swirl till sugar is dissolved. 3. 4. 4.