Ooopsie, I just went back and read the first post. I have some pretty interesting recipes, some of them are German (as my mother’s parents were German speaking krauts
) some of them are traditional southern cooking. Yum. Here are a few.
Beerenkompotte (Berry Compotes)
Wash 1 quart blackberries, raspberries, strawberries, blueberries or any combination of berries. (Berries are rather hard to find around Thanksgiving , but if you have them frozen or buy frozen ones this works okay too, just thaw them first)
Prepare sugar syrup by boiling 1 cup water and ½ cup sugar. Place berries in a bowl and cover with boiling syrup. Fruit can be flavored with white wine, brandy, or any fruit liquors. Chill and serve.
Bratwurst in Ale (we have this at moms house a lot, but we almost always have it at thanksgiving because everyone likes it so much)
4 pairs Bratwurst (about 1 ½ lbs)
Boiling water to cover
2 tablespoons butter
1 small bay leaf
2 to 3 cups ale or light beer
1 tablespoon butter
1 heaping tablespoon minced onion
1 tablespoons flour
Salt and pepper
Prick bratwurst on all sides with a fork. Place in a large skillet and add enough boiling water to cover. Cover skillet and simmer 5 minutes. Drain off water. Add 2 tablespoons butter to skillet and brown wurst quicky on all sides. Add bay leave and enough ale to cover sausages. Cover, bring to a boil, reduce heat and simmer 25 minutes. Remove cover and let ale boil rapidly until it is reduced by almost half. Reduce heat and simmer.
Melt butter in a small skillet and saute minced onion until golden brown. Blend in flour and saute slowly until mixture is the color of cocoa. Add to the simmering ale and stir in until blended and thickened. Season to taste with salt and pepper.
Cornbread (I was amazed that our neighbors [northerners] had never had corn bread lol…Apparently up north people don’t eat cornbread, but it’s a southern staple and one of my favorites)
2 cups of self-rising cornmeal
2 eggs beaten
2 cups buttermilk
2 Tablespoons bacon drippings, melted, or veg. oil
Heat oven to 450 degrees. Grease 9-inch skillet with about 2 tablespoon of shortening or oil (Use bacon drippings instead if available). Leave oil in bottom of pan... Place pan in oven to heat .... Combine cornmeal, 2 eggs, buttermilk, and the melted bacon drippings. Mix well. Pour into hot skillet. Batter will sizzle. Bake at 450 degrees for 35 minutes or until golden brown.
Another variation on cornbread is
Cracklin’ Bread (a personal favorite):
1/4 cup butter or margarine
2 cups self-rising cornmeal
1/2 cup all-purpose flour
2 1/2 cups buttermilk
2 large eggs, lightly beaten
1 cup cracklings*
Place butter in a 9-inch cast iron skillet, and heat in a 425 degree oven 4 minutes. Combine cornmeal and flour in a large bowl; make a well in the center of the mixture. Stir together eggs, buttermilk and cracklings; add to dry ingredients, stirring just until moistened. Pour over melted butter in hot skillet. Bake at 425 degrees for 25 to 30 minutes or until golden brown.
1 cup of cooked and crumbled bacon can be substituted for cracklings.
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