American – Bavarian

Our recipe sites are also published in the German language and we are always looking for new dishes, places and stories from Bavaria and the surrounding regions to publish on our websites. We enlisted some of our Bavarian friends to contribute to the research for our sites and gave them access to write and post articles directly on this blog. These contributions are usually in German. If they can be translated and still retain their meaning we will try to translate them for you (but give us some time).

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Restaurant Rusticana, München

Steaks und Spare Ribs in München

Spareribs

Holzkohlengrill

Schon seit mehr als 40 Jahren besteht das Restaurant Rusticana in München.

Spezialität sind auf dem Holzkohlengrill bei offenem Feuer gebratene Spareribs, die für Gesellschaften auf größeren Holzbrettern serviert werden. Als Beilagen gibt es Baked Potatoes mit Sour Cream.

Serviert werden dazu natürlich Münchner Bierspezialitäten aus den Brauereien Spaten und Franziskaner.

Hier verlässt niemand hungrig das Lokal.

www.steaks-spareribs-rusticana-muenchen.de

Potato mit Sour Cream

Besuch des FC Bayern Fanclubs Nabburg/Opf.

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Gasthaus/Restaurant Held-Bräu, Oberailsfeld

Gasthaus/Restaurant Held-Bräu, Oberailsfeld

reviewed and submitted by H.-G.

 

In the area north of Nuremberg is the mid size mountain region called the Fränkische Schweiz or Little Switzerland and almost in the center of it lays the village of Oberailsfels.

Catholic Church, Oberailsfeld

A large church dominates over a few houses, mostly farms, and the local brewery with it’s beer garden and restaurant which is frequented by many hikers during the warmer seasons.

Their menu typical for the region includes Beef Rouladen, Sauerbraten and besides the Franken specialty the “Schäuferla” you have a good selection of “Brotzeiten“(term described if you click on it).

Dunkles Bier

Held-Bräu is well known in this area for their extremely palatable dark and light beers showing of the experience gained during their over 300 year old family owned brewing history.

Another place well worth to stop in, eat and enjoy a beer.

Held Bräu
Oberailsfeld 19
95491 Ahorntal

www.held-braeu.de

website is in German only

Gasthaus Held-Bräu

Roulade

Gastzimmer

Schäuferla

 

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Gasthaus Held-Bräu, Oberailsfeld

Gasthaus Held-Bräu, Oberailsfeld

Dunkles Bier

Wirtshaus-Schild

In Nordbayerns “Fränkischer Schweiz” liegt der kleine Ort Oberailsfeld, der aus wenigen Häusern, einer großen Kirche und einer Brauerei mit Gasthof besteht.

Im Sommer gibt es einen großen Biergarten. Hier kehren viele Wanderer ein.

Es gibt eine bürgerliche, fränkische Küche mit Rinderrouladen, Sauerbraten und der fränkischen Spezialität “Schäuferla” (zartes Fleisch aus der Schweineschulter am Knochen) und viele Brotzeiten.

In der Brauerei wird dunkles und helles fränkisches, süffiges Bier gebraut.

Hier kann man  hervorragend einkehren.

www.held-braeu.de

Held Bräu
Inh. Helmut Polster
Oberailsfeld 19
95491 Ahorntal
Telefon: +49 (9242) – 295

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Gasthof “Am Strand” in Marktredwitz

 Gasthof “Am Strand” in Marktredwitz

In einer kleinen Stadt Nordostbayerns, der Stadt Marktredwitz (www.marktredwitz.de)  gibt es ein uriges, bayerisches Restaurant mit einer gutbürgerlichen Küche. Es handelt sich um eine Brauereigaststätte der Brauerei Nothaft (www.brauerei-nothhaft.de) mit dem Namen “Am Strand”. Betrieben wird das Lokal von Helmut Gläßl mit seinen zwei Kindern.

Karpfen Blau

Spezialitäten der Küche sind “Karpfen blau” in einer hervorragenden Wein-Gemüse-Sud mit zerlassener Butter, Kartoffeln und Salat sowie außergewöhnlich gute Filetsteaks vom Angusrind mit Bratkartoffeln und ebenfalls gemischten Salaten in süßsauerer Dressing-Sauce. Aber auch ein Fleischgericht namens “Kronfleisch”, das es nur in dieser Gegend gibt, ist zu erwähnen.

Das Restaurant ist nicht sehr gross und sehr gut besucht. Die Preise sind der Region entsprechend als sehr günstig zu bezeichnen.

Brauerei Gaststätte am Strand
Ottostraße 30
95615 Marktredwitz

Telefon: 09231-2985

Öffnungszeiten:

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Gasthof/Restaurant “Am Strand”

 Gasthof/Restaurant “Am Strand” in Marktredwitz

Marktredwitz, a small town in northeast Bavaria is home to the rustic, Franconian restaurant Brauerei Gaststätte** am Strand with traditional local food. This is a brewery restaurant of the “Brewery Nothaft” **and is operated by Helmut Gläßl and his two kids.

(** see below)

Karpfen Blau

They specialize in “Karpfen blau”** steamed in an excellent Vegetable-Wine marinade, Filet Mignon from Angus beef with fried potatoes, mixed salads with a sweet-sour house dressing and we also have to mention “Kronfleisch”** another local specialty.

This restaurant is on the small side and very well visited. The prices are considered very reasonable for this region.

This article was written by H.-G. and translated by Rudy

Brauerei Gaststätte am Strand
Ottostraße 30
95615 Marktredwitz

Phone: 09231-2985

Business hours:

Wed – Fri 10 am – 2 pm and from 5 pm  Closed Mon and Tue

Sat, Sun and Holidays open from 10 am on.

**

Brauerei Gaststätte, is a restaurant, which is owned or closely associated with a brewery.

Brauerei Nothaft“, one of the many excellent breweries in the region, the history of brewing beer at their location goes back to the year 154. Otto Nothaft founded the brewery in 1882 and it is still in this families ownership (4th generation). According to their website, they conduct brewery tours, they might be only in the German language.

Karpfen blau (carp blue), is a famous dish in Northern Bavaria, the fish is cooked in a vinegar based brine, which gives the skinof the fish a bluish color, hence the name “blue”. A recipe for this with a rainbow trout can be found at Inge’s Kitchen.

Kronfleisch, another local specialty made from the skirt steak.

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Brotzeit (bread time)

A Brotzeit is a daily Bavarian occasion and could be translated as “Bread Break”, it is usually considered the morning break between breakfast and lunch, a time for a sandwich and may be a beer. Besides considered the time out from your working schedule the “Brotzeit” is now also the name for a variety of dishes you find on Bavarian menus and it can be served at any time during the day.

The Bavarian Brotzeit, the dish as it is served in restaurants and beer gardens:

A Brotzeit platter served at Krug Brewery in Breitenlesau

As the title says you have to start with bread, usually a small basket of the hearty double crusted sourdough rye bread with butter and a couple of crunchy hard rolls accompanies a sometimes wooden platter filled with different types of luncheon meats, boiled ham, hard cheeses and often also a soft cheese spread like an “Obatzda” or other locally famous fresh prepared cheese. Add a pickle and some mustard or even a Mustard-Pickle and do not forget the most important part, a cool “Blonde” who goes by the name of Lager or Pilsner!

In Franconia, the northern part of Bavaria, a Brotzeit is always a dish which is not heated, so a soup and a sandwich would not be considered a Brotzeit there. Included in the Brotzeit menu could be a mixed Brotzeit platter as pictured above, a Cheese platter with breads, one with just different types of Ham, “Bavarian Wurstsalat” or even a Steak Tartar open sandwich. Also specialty cheeses like a nice ripe Limburger served with onions and vinegar and oil.

This picture arrived with my package from Geier's Sausage Kitchen Sarasota, Florida

Some of the cold cuts and sausages like those offered in Bavaria are shown in the picture on the left. A wide variety of authentic “Wurst” is produced in Sarasota, Florida by Geier’s Sausage Kitchen, which is run by a Franconian/Bavarian Master Sausage Maker who settled there. This makes a good Bavarian/Franconian Brotzeit an occasion to look forward to, together with one of the superb local “Bier’s” you might think you are in seventh heaven. I mentioned Geier’s, as my Christmas order just arrived by UPS and I could not help but fix myself a Brotzeit right away and I am enjoying every bite of it while writing this.

Another example of this traditional custom would be at one of the world’s most famous beer gardens in the shadow of the Chinese Tower  in the English Garden in Munich, where you can actually bring along your Brotzeit and just order your beer/drink from them.

We added different Brotzeit salads like a tomato salad with or without bologna, a herring salad, a couple different wurst salads and also “Fleischwurst mit Musik” at ingeskitchen.com .

I have to end now as one of those tall, cool “Blondes” mentioned above is waiting for me.

 

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Enhanced and value added, we love it!

We could not find our traditional Christmas Day dinner, a goose, this year, but as we also love duck we compromised on buying two of them instead, with the label stating “enhanced with up to 12% solution of water and sodium phosphate”:

Enhance: Merriam-Webster defines enhanced as: heighten, increase; especially : to increase or improve in value, quality, desirability, or attractiveness <enhanced the room with crown molding> with the example: You can enhance the flavor of the dish by using fresh herb.

“Enhanced with” is nowadays found on many packages when buying meats. We also find “seasoned with” or just the basic “contains up to” and right behind there is not an exotic spice statement, but you will usually find the words “solution of” or any other derivative of the word “water”. The USDA excuses this that with modern breeding methods the meat offered to us is a lot leaner and to quote from the www.fsis.usda.gov website:

Hotline callers sometimes comment that today’s beef contains more water and also doesn’t taste the same as in the past. One reason for this is that today’s animals are bred to be leaner. Meat from these animals is naturally leaner and contains more water. The fat in meat contributes to flavor, so a leaner cut will taste different than a fattier cut. Some of these leaner cuts are enhanced with a flavor solution.

What does this “leaner” mean?  I was taught that meat consists mainly of protein, fat, water and 1% ashes (the left over when you not only burn your meal, but actually cremate it, lol). If you notice I said mainly, so we will not account for the natural salts, minerals and so on in the same piece of meat.

As the protein content in meat is in the 20 – 30% range, depending on the type of the meat (from beef to chicken to venison)  I selected as an example a very lean piece of meat, a chicken breast with about 23.5% protein and 1.7% fat, totaling (including the 1% ashes mentioned above) a little over 27%. This leaves almost 73% natural moisture/water content.

Now we enhance it. First let’s mix up some water with sodium phosphates (that is what we took out of the laundry detergents in the latter part of the  last century as it caused havoc in our lakes and rivers, so now we add it to our food for the main purpose to bind more water in it) and inject or “marinate” the meat.

If you read the label, in the case of our duck, up to 12% water was added, the corned beef  label I looked at stated a 25% solution, in pork loins 8 – 10% is very common. It started years ago with the “water added” statement on hams, now they call it broth, solution, seasoned with, marinated or any other term they can come up with, in the end it goes back to us buying expensive water.

Hey, we got so used to paying a high price for filtered city water in a bottle already, so why not pay for extra water in the meat.

Quick math question: If you have a lean piece of beef brisket which has over 71% natural water content (as per USDA) and you add a 25% water solution to make corned beef, what do you actually end up with?

Looking at pre-packaged chicken in the supermarkets you will also see the solution added statement on many of them.

They have to label the product if they add water!

The crowning statement here is besides calling it “enhanced” they actually call it “value-added”

Let me just add that in my observations the smaller independent owned meat markets seem to offer natural, un-pumped meats more often than the big chain stores.

If you want to see what the USDA writes about water in meats follow this link to their site.

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The Christmas Stollen

Stollen

2011 version of Oma Kaethe's Stollen recipe from1980

What is a Christmas Stollen?

Germany’s age old answer to the American Fruit Cake is documented as far back as 1329 and is said to originate from the “Christbrot”, an Advent time fasting supplement for monks consisting of flour, yeast and water. The later addition of all the extra goodies as ingredients make them, to this day, very popular among the people with German roots all over the world.

As the Christmas tree was not decorated during my childhood years in our house till Christmas Eve and the only earlier reminder of Christmas approaching was the Advent wreath, you still knew that the Holiday was around the corner when the ingredients for cookies started to invade our kitchen. This event culminated with the annual preparation of the Christmas Stollen.

1980 stollen recipe page from the old cookbook

While translating Oma Kaethe’s cookbook we found 16 documentations of ingredients dating as far back as 1941 and up to 1980. As the ingredients were always the same, the interesting part was that in the earlier lists the amounts greatly differed from year to year. This was actually a history lesson, as you could follow exactly what was available during and after World War II.  One year you had a shortage of almonds, the next raisins and another year even the candied fruits were in short supply.

The size of the recipes were huge with a minimum of 12 pounds of flour and up to 24 pounds. 24 pounds with all the extra ingredients yields about 12 – 4 pound Stollen or 32 normal size 1 1/2 pounders.

In our house in Bavaria the ingredients were mixed and prepared and the end result was brought to one of the local bakers for baking, with us kids tagging along having the annual territorial snowball fight outside the bakery against the kids living around there.

Nowadays our relatives in Germany do not go through the work of baking their own Stollen anymore as over 30 years ago this baker asked for and was given our recipe. His yearly Stollen production is a popular Christmas addition in many of the local homes. Even during the years my mother spent Christmas in Germany she still baked the cookies and sent care packages to us during Advent which included a Stollen from that baker.

During the years running our meat market one of the bakeries supplying us with bread and hard rolls asked us for a Stollen recipe. This same Stollen was produced in his bakery from then on, until his retirement. With both of our “suppliers” now gone it is back to baking our own again, as most of the commercially baked varieties are okay for the occasion, but are not quite up there, in our opinion.

A link to the recipe of what we think is one of the top quality Stollen around will be added here once all the pictures are ready and the recipe is added to ingeskitchen.com. Below is already the ingredients list of it:

 

12 lbs Flour
4 lbs melted Butter
2½ lbs Sugar
4 lbs light & dark Raisins
4½ lbs Almonds
3 lbs Citron
½ lb Candied Orange Peel
10 Vanilla Sugar         6 Lemons, zest of
60 g Bitter Almonds or 9 Bitter Almond oil (Oetker)
1 bottle Rum & Arrack mixed to total ¾ liter
850 g Yeast
2 whole Eggs
15 Egg Yolks
50 g Salt
2½ l Milk

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