German Cuisine

Round Steak with Dumplings

3/4 cup all-purpose flour
1 tablespoon paprika
3 pounds boneless beef top round steak, cut into serving-size pieces
2 tablespoons canola oil
1 medium onion, chopped
2-2/3 cups water
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1/2 teaspoon pepper

Dumplings:
3 cups all-purpose flour
1/4 cup dried minced onion
2 tablespoons baking powder
1 tablespoon poppy seeds
1-1/2 teaspoons celery salt
1-1/2 teaspoons poultry seasoning
3/4 teaspoon salt
1-1/2 cups milk
6 tablespoons canola oil
1 cup dry bread crumbs
1/4 cup butter, melted

In a large resealable plastic bag, combine flour and paprika. Add beef, a few pieces at a time, and shake to coat. In a Dutch oven over medium-high heat, brown steak in oil on both sides in batches, adding more oil if necessary. Remove and keep warm.

In the drippings, saute onion until tender. Stir in the water, soup and pepper. Bring to a boil. Return meat to pan. Cover and bake at 325° for 1-1/2 hours.

Meanwhile, for dumplings, combine the flour, minced onion, baking powder, poppy seeds, celery salt, poultry seasoning and salt in a bowl. Combine milk and oil; stir into dry ingredients just until moistened.

Increase oven temperature to 425°. In a large bowl, combine bread crumbs and butter. Drop dumpling batter by rounded tablespoonfuls into crumb mixture; roll to form dumplings. Place on top of simmering beef mixture.

Cover and bake 20-25 minutes longer or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while baking). Makes 10-12 servings.

Sauerkraut Mashed Potatoes

2-2/3 cups water
2/3 cup milk
1/4 cup butter, cubed
1 teaspoon salt
2-2/3 cups mashed potato flakes
1/2 cup sauerkraut, rinsed and well drained
1/3 cup chopped onion
4 bacon strips, cooked and crumbled

In a large saucepan, combine the water, milk, butter and salt; bring to a boil. Stir in potato flakes. Remove from the heat; cover and let stand for 5 minutes.

Meanwhile, in a small skillet coated with cooking spray, cook onion over medium heat until tender. Stir sauerkraut into potatoes; sprinkle with onion and bacon. Makes 5 servings.

Truffle Cherries

1/3 cup heavy whipping cream
2 tablespoons butter
2 tablespoons sugar
4 squares (1 ounce each) semisweet chocolate
1 jar (8 ounces) maraschino cherries with stems, well drained

Coating:
6 squares (1 ounce each) semisweet chocolate
2 tablespoons shortening

In a small saucepan, bring the cream, butter and sugar to a boil; stirring constantly. Remove from the heat; stir in chocolate until melted. Cover and refrigerate for at least 4 hours or until easy to handle.

Pat cherries with paper towels until very dry. Shape a teaspoonful of chocolate mixture around each cherry, forming a ball. Cover and refrigerate for 2-3 hours or until firm.

In a microwave, melt chocolate and shortening; stir until smooth. Dip cherries until coated; shake off excess. Place on waxed paper to harden. Makes about 2 dozen.

Sour Cream Bavarian

1 envelope unflavored gelatin
3/4 cup cold water
2/3 cup sugar
1 cup (8 ounces) sour cream
1 teaspoon vanilla extract
2 cups whipped topping

Raspberry Sauce:
1 package (10 ounces) frozen raspberries in syrup, thawed
1 tablespoon cornstarch
1 tablespoon sugar

In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Add sugar; cook and stir over low heat until gelatin and sugar are completely dissolved. Remove from the heat. Whisk in sour cream and vanilla. Refrigerate until slightly thickened.

Fold in whipped topping. Pour into a 4 cup heart-shaped or other shape mold coated with cooking spray. Refrigerate until firm.

For sauce, drain raspberries, reserving syrup; set berries aside. Add enough water to the syrup to measure 3/4 cup. In a small saucepan, combine cornstarch and sugar. Stir in syrup mixture until smooth.

Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in berries. Refrigerate until serving. To serve, unmold dessert onto a serving plate; top with raspberry sauce. Makes 8 servings (1-1/4 cups sauce).

Almond Paste

1-1/2 cups (8 ounces) whole blanched almonds
1-1/2 cups sifted confectioners' sugar
1 egg white
1 teaspoon almond extract
1/4 teaspoon salt

In a food processor, grind half of the almonds until very fine. Remove and repeat with the remaining almonds. Total ground nuts will make 1-3/4 cups. Put all nuts and remaining ingredients in the food processor. Cover and process until a paste forms. Gather together and refrigerate in a tightly sealed plastic bag. Makes 1-1/3 cups.

Coconut Macaroons

1 cup flaked coconut
3-1/2 cups almond paste
1 cup all-purpose flour
2/3 cup sugar
5 eggs
1/2 cup chopped walnuts
Red candied cherries, halved

In a food processor or blender, process coconut until finely chopped; set aside. In a mixing bowl, beat almond paste until crumbled. Gradually add flour, sugar and coconut; mix well. Add eggs, one at a time; beat until smooth. Stir in nuts.

Place dough in a pastry bag with a large star tip; pipe onto baking sheets covered with parchment paper or foil. Top with cherries. Bake at 350° for 15-20 minutes or until golden brown. Cool 5 minutes before removing to wire racks. Makes about 4 dozen.

Ricotta Cheesecake

1-2/3 cups zwieback crumbs
3 tablespoons sugar
1/2 teaspoon ground cinnamon
1/3 cup butter, softened

Filling:
2 cartons (15 ounces each) ricotta cheese
1/2 cup sugar
1/2 cup half-and-half cream
2 tablespoons all-purpose flour
1 tablespoon lemon juice
1 teaspoon finely grated lemon peel
1/4 teaspoon salt
2 eggs, lightly beaten

Topping:
1 cup (8 ounces) sour cream
2 tablespoons sugar
1 teaspoon vanilla extract

In a bowl, combine the zwieback crumbs, sugar and cinnamon; mix in butter until mixture is crumble. Press into the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Refrigerate until chilled.

For filling, beat the ricotta cheese, cream, sugar, flour, lemon juice, lemon peel and salt in a large mixing bowl. Blend until smooth. Add eggs, beat on low until combined. Pour into crust. Place pan on a baking sheet.

Bake at 350° for 50 minutes or until center is set. Remove from the oven; let stand for 15 minutes (leave oven on). Combine topping ingredients; spoon around edge of cheesecake.

Carefully spread over filling. Bake 10 minutes longer. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate for 3 hours or over night. Remove sides of pan. Refrigerate leftovers. Makes 12 servings.

Pumpkin Gingerbread

1 cup all-purpose flour, divided
1/4 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon baking soda
1/4 cup canned pumpkin
1/4 cup molasses
1 egg
2 tablespoons plus 1-1/2 teaspoons butter
2 tablespoons milk

Topping:
1/3 cup chopped walnuts
1 tablespoon sugar

In a large mixing bowl, combine 1/2 cup flour, brown sugar, baking powder, cinnamon, ginger and baking soda. Add the pumpkin, molasses, egg, butter and milk. Beat on low speed for 30 seconds, then on high for 2 minutes.

Add the remaining flour; beat on high for 2 minutes. Pour into two greased 4-1/2-in. x 2-1/2-in. x 1-1/2-in. loaf pans. (There will be a small amount of dough in each pan.) Combine topping ingredients; sprinkle over batter.

Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Makes 2 mini loaves.

Pound Cake with Cherry Chocolate Topping

1 can (14-1/2 ounces) pitted tart cherries, undrained
1/2 cup sugar
2 tablespoons cornstarch
2 tablespoons water
1/4 teaspoon vanilla extract
3 to 4 drops red food coloring, optional
1 package (16 ounces) frozen pound cake, thawed
6 tablespoons chocolate syrup

In a small saucepan, combine cherries and sugar. Bring to a boil, stirring occasionally. Combine cornstarch and water until smooth; add to cherries. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

Remove from the heat; stir in vanilla and red food coloring if desired. Cut cake into 12 slices. For each serving, place 2 slices on an individual plate. Top with 1 tablespoon chocolate sauce and about 1/4 cup cherry sauce. Makes 6 servings.

Sauerkraut Stuffing

3/4 cup shredded uncooked potatoes
3/4 cup chopped onion
1/4 cup butter
1 can (14 ounces) sauerkraut, rinsed and drained
2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
1/2 teaspoon caraway seed
1/4 teaspoon salt
1/4 teaspoon pepper
1 broiler/fryer chicken (3-1/2 to 4 pounds)
3/4 cup water
1/4 cup all-purpose flour

In a large skillet, saute the potatoes and onion in butter until onion is tender (potatoes will still be firm). Remove from the heat. Stir in sauerkraut, parsley and seasonings; mix well.

Stuff chicken cavity; place on a rack in roasting pan. Roast, uncovered, at 375° for 2 hours or until chicken is tender and juices run clear. Remove to a serving platter and keep warm.

Measure 3/4 cup of the pan drippings; pour into a saucepan. Combine water and flour; add to drippings. Cook and stir until gravy boils; boil 1 minutes. Serve with the chicken. Makes 4 servings.

Sausage with Apple Sauerkraut

1 medium sweet onion, sliced
3 tablespoons butter
2 medium apples, peeled and shredded
1 tablespoon lemon juice
1 can (8 ounces) sauerkraut, rinsed and well drained
1/2 cup unsweetened apple juice
1 teaspoon caraway seeds
1/2 teaspoon fennel seed, crushed
1 package (16 ounces) smoked Polish sausage

In a large skillet, saute onion in butter for 15 minutes or until lightly browned. In a large bowl, toss apples with lemon juice. Add the apples, sauerkraut, apple juice, caraway and fennel to the onion.

Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Meanwhile, heat sausage according to package directions; cut into slices. Serve with sauerkraut. Makes 4 servings.

Beer Brat Biscuits

2 fully cooked bratwurst links, casings removed
4 cups biscuit/baking mix
2 to 3 teaspoons caraway seeds
1 can (12 ounces) beer or nonalcoholic beer

Cut bratwurst into bite-size pieces. In a bowl, combine the biscuit mix, caraway seeds and bratwurst; stir in beer just until moistened. Fill greased muffin cups two-thirds full.

Bake at 400° for 18-20 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers. Makes 16 biscuits.

Rye Bread

2 packages (1/4 ounce each) active dry yeast
1-1/2 cups warm water (110° to 115°)
1/2 cup molasses
6 tablespoons butter, softened
2 cups rye flour
1/4 cup baking cocoa
2 tablespoons caraway seeds
2 teaspoons salt
3-1/2 to 4 cups all-purpose flour
Cornmeal

In a large mixing bowl, dissolve yeast in warm water. Beat in the molasses, butter, rye flour, cocoa, caraway seeds, salt and 2 cups all-purpose flour until smooth. Stir in enough remaining all-purpose flour to form a stiff dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.

Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each piece into a loaf, about 10 in. long. Grease two baking sheets and sprinkle with cornmeal. Place loaves on prepared pans. Cover and let rise until doubled, about 1 hour.

Bake at 350° for 35-40 minutes or until bread sounds hollow when tapped. Remove from pans to wire racks to cool. Makes 2 loaves (12 slices each).

Bavarian Meatball Stew

1 egg, lightly beaten
1/2 cup soft bread crumbs
3 tablespoons dried parsley flakes
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
1-1/2 pounds ground beef
2 cans (14-1/2 ounces each) beef broth
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (14 ounces) Bavarian sauerkraut, rinsed and well drained
2 medium potatoes, peeled and cubed
2 medium carrots, sliced
2 celery ribs, sliced
1 envelope onion soup mix
1 tablespoon sugar
1/2 teaspoon pepper
1 bay leaf

In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls. Place on a greased rack in a shallow baking pan. Bake at 400° for 15 minutes; drain.

Meanwhile, in a large saucepan, combine the remaining ingredients. Add meatballs. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until vegetables are tender. Discard bay leaf before serving. Makes 8 servings.

Sausage and Mushroom Stew

2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1-1/2 pounds smoked kielbasa, cut into 1-inch slices
5 medium potatoes, peeled and cut into 1-inch chunks
4 medium carrots, peeled and cut into 1-inch pieces
3 medium onions, coarsely chopped
1 cup fresh green beans, halved
3/4 pound fresh mushrooms, halved
1/2 medium head cabbage, coarsely chopped

In an ovenproof 5-qt. Dutch oven or baking dish, combine the first seven ingredients. Cover and bake at 350° for 1-1/4 hours. Uncover and stir. Add the cabbage. Cover and bake 30 minutes longer or until vegetables are tender. Stir before serving. Makes 6-8 servings.

Brown Beer Rye Bread

1 tablespoon olive oil
1/2 cup chopped onion
1 1/8 teaspoons sugar, divided
2 packages dry yeast (about 4 1/2 teaspoons)
3/4 cup warm brown beer (100° to 110°)
1/2 cup plain low-fat yogurt
1 tablespoon white vinegar
1 tablespoon caraway seeds
1 1/2 teaspoons salt
1 large egg, lightly beaten
2 3/4 cups all-purpose flour, divided (about 12 1/3 ounces)
1 cup stone-ground rye flour
Cooking spray
1 teaspoon water
1 large egg white, lightly beaten

Heat oil in a large skillet over medium-high heat. Add onion; sauté 4 minutes or until golden brown. Cool. Dissolve 1/8 teaspoon sugar and yeast in warm beer; let stand 5 minutes. Stir in yogurt, vinegar, caraway seeds, and salt. Add remaining 1 teaspoon sugar and egg; stir with a whisk until combined.

Lightly spoon flours into dry measuring cups; level with a knife. Add 2 1/2 cups all-purpose flour and rye flour to yeast mixture; stir until a soft dough forms. Stir in onion mixture. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes.

Shape dough into a 12-inch oval loaf on a lightly floured surface. Place loaf on a baking sheet lined with parchment paper. Lightly coat surface of loaf with cooking spray. Cover with plastic wrap; let rise 30 minutes or until doubled in size.

Preheat oven to 400°. Combine 1 teaspoon water and egg white in a small bowl. Gently brush egg white mixture over surface of loaf. Bake at 400° for 28 minutes or until loaf is golden brown and sounds hollow when tapped, and let cool on a wire rack. Makes 1 loaf

Lebkuchen

Cookies:
3/4 cup packed brown sugar
1/2 cup honey
1/4 cup butter
1/4 cup dark molasses
2 teaspoons instant coffee granules
1 large egg
3/4 cup finely ground almonds
1/2 cup chopped candied orange peel
3 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground cardamom
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
1/8 teaspoon salt

Glaze:
3/4 cup powdered sugar
2 teaspoons lemon juice
1 1/2 teaspoons water

To prepare cookies, combine first 4 ingredients in a medium saucepan over medium heat; cook 3 minutes or until sugar dissolves, stirring constantly (do not boil). Pour sugar mixture into a large bowl; cool to room temperature. Add coffee and egg to sugar mixture, stirring with a whisk. Stir in almonds and orange peel.

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through salt) in a medium bowl. Add flour mixture to sugar mixture, stirring to form a stiff dough. Turn dough out onto a lightly floured surface; knead 1 minute or until well combined. Wrap dough in plastic wrap; refrigerate at least 24 hours.

Preheat oven to 325°. Cover two large baking sheets with parchment paper. Divide dough into 4 equal portions. Working with 1 portion of dough at a time, roll dough into an 8 x 6–inch rectangle. Cut each rectangle into 16 (3 x 1–inch) bars; place bars 1 inch apart on prepared baking sheets. Bake at 325° for 20 minutes or until firm. Remove from pans; cool on wire racks.

To prepare glaze, combine powdered sugar and remaining ingredients in a small bowl, stirring until smooth. Drizzle glaze over warm cookies. Makes 64 cookies

Sweet and Sour Braised Cabbage

4 slices applewood-smoked bacon (such as Neuske's), chopped
2 cups thinly vertically sliced onion (about 1 large)
3 cups chopped peeled Granny Smith apple (about 2 medium)
10 cup thinly sliced red cabbage (about 2 pounds)
1 cup apple cider
1/4 cup red wine vinegar
2 tablespoons sugar
1 teaspoon kosher salt
3 whole cloves

Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan; set bacon aside. Add onion to drippings in pan; sauté 3 minutes. Add apple to pan; sauté 2 minutes.

Add cabbage to pan; sauté 2 minutes. Add cider and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 1 hour and 15 minutes or until cabbage is tender, stirring occasionally. Discard cloves and bay leaf. Sprinkle with bacon. Makes 8 servings

Spaetzle Baked with Ham and Gruyère

1 2/3 cups all-purpose flour
1 teaspoon salt, divided
1/4 teaspoon baking powder
2 1/4 cups milk, divided
4 large eggs, divided
2 quarts water
Cooking spray
1 cup finely chopped onion
3/4 cup finely diced ham (about 4 ounces)
2 tablespoons all-purpose flour
1/4 teaspoon black pepper
3/4 cup (3 ounces) shredded Gruyère cheese

Preheat oven to 375°. Lightly spoon flour into dry measuring cups; level with a knife. Sift together 1 2/3 cups flour, 1/2 teaspoon salt, and baking powder. Combine 3/4 cup milk and 2 eggs, stirring with a whisk. Add milk mixture to flour mixture, stirring with a whisk until combined. Let stand 10 minutes.

Bring 2 quarts water to a boil in a large saucepan. Hold a colander with large holes (about 1/4-inch in diameter) over boiling water; spoon about 1/2 cup dough into colander. Press the dough through holes with a rubber spatula (droplets will form spaetzle); set colander aside. Cook 3 minutes or until done (spaetzle will rise to surface). Remove with a slotted spoon; drain in a strainer (spaetzle will stick to a paper towel). Repeat procedure with remaining dough.

Heat a medium nonstick skillet coated with cooking spray over medium heat. Add onion; cook 5 minutes or until lightly browned, stirring frequently. Remove from heat; stir in ham. Combine spaetzle and onion mixture in a 2-quart baking dish coated with cooking spray, tossing gently.

Combine remaining 1/2 teaspoon salt, 1 1/2 cups milk, 2 eggs, 2 tablespoons flour, and pepper, stirring with a whisk. Pour milk mixture over spaetzle mixture. Sprinkle evenly with cheese. Bake at 375° for 35 minutes or until cheese is lightly browned. Makes 6 servings

Sauerbraten

3 tablespoons pickling spice
2 onions, sliced
1 carrot, sliced
1 cup water
1 cup dry red wine
1 cup Burgundy
1 tablespoon salt
1/2 teaspoon pepper
2 bay leaves
1 (4-pound) sirloin tip roast
3 tablespoons vegetable oil
1/4 cup all-purpose flour
1 tablespoon sugar
3/4 cup crushed gingersnaps (about 12)

Tie pickling spice in a cheesecloth bag. Combine spice bag, onion, and next 7 ingredients in a shallow dish or large heavy-duty zip-top plastic bag; add roast. Cover or seal, and chill 8 hours, turning occasionally. Remove roast from marinade, reserving marinade.

Brown roast in hot oil in a Dutch oven. Remove roast, reserving drippings in pan. Whisk flour and sugar into reserved drippings, and cook over medium-high heat, whisking constantly, 2 minutes or until browned. Gradually stir in reserved marinade. Return roast to pan; bring mixture to a boil. Cover, reduce heat, and simmer 2 1/2 hours.

Discard spice bag and bay leaves. Remove roast, reserving drippings in pan; slice and keep warm. Stir gingersnaps into reserved drippings in Dutch oven; simmer, stirring constantly, 2 minutes.

Pour mixture through a colander into a bowl. Press vegetables through colander with back of a spoon. Serve gravy with roast. Makes 8 servings

Pfeffernüsse

About 1/2 cup (1/4 lb.) butter or margarine, at room temperature
2 cups firmly packed brown sugar
2 large eggs
1 1/2 teaspoons baking soda
3 1/4 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups chopped pecans (6 oz.)
1/4 cup finely chopped candied citron

In a large bowl, with a mixer on medium speed, beat 1/2 cup butter and the brown sugar until well blended. Add eggs and beat until smooth. In a small bowl, stir baking soda in 1 tablespoon hot water until dissolved; beat into butter mixture.

In a medium bowl, mix flour, cinnamon, nutmeg, cloves, ginger, and salt. Add to butter mixture, stir to mix, then beat until well blended. Stir in pecans and citron.

Divide dough in half and shape each portion into a log about 11 inches long and 1 1/2 inches in diameter. Wrap logs separately in waxed paper and freeze until firm enough to slice, at least 1 hour.

Unwrap dough. Cut logs crosswise into 1/4-inch-thick rounds and place about 1 inch apart on buttered 12- by 15-inch baking sheets.

Bake cookies in a 350° regular or convection oven until lightly browned, 8 to 12 minutes; if baking two sheets at once in one oven, switch their positions halfway through baking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely. Makes about 6 dozen

Mandelbrot

3 large eggs
3/4 cup sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 teaspoons grated lemon rind
1/2 cup sliced almonds

Beat eggs at high speed with an electric mixer until foamy; gradually add sugar, beating well. Add oil and vanilla, beating until well blended.

Combine flour and next 3 ingredients; stir into egg mixture until smooth. Stir in almonds. Divide dough in half; shape each portion into a 10- x 3-inch log on a lightly greased baking sheet.

Bake at 350° for 50 minutes. Cut each log crosswise into 3/4-inch-thick slices with a serrated knife. Place slices on baking sheets. Bake at 275° for 20 minutes. Remove to wire racks to cool. Makes 3 dozen

Sirloin with Bernaise Sauce

1/2 teaspoon garlic salt
1/2 teaspoon pepper
1 boneless beef sirloin roast (5 to 6 pounds)

Bernaise Sauce:
1/4 cup white wine vinegar
1/2 cup chopped green onions
1 teaspoon dried tarragon
1/4 teaspoon pepper
4 egg yolks, lightly beaten
1 tablespoon cold water
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
3/4 cup cold butter
1 tablespoon minced fresh parsley

Combine garlic salt and pepper; rub over roast. Place on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 2-1/2 to 3 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10-15 minutes before slicing.

Meanwhile, in a saucepan, combine the vinegar, onions, tarragon and pepper; bring to a boil. Strain, reserving liquid; discard onions and tarragon. Place egg yolks in a heavy saucepan.

Gradually whisk in water, vinegar mixture, salt and cayenne. Cook until the mixture begins to thicken, stirring constantly. Add butter, 1 tablespoon at a time, until the mixture has thickened and reaches 160°, stirring constantly. Remove from the heat; stir in parsley. Serve warm with sliced beef. Makes 12 servings.

Spiced Pork Potpie

1-1/2 pounds cubed pork shoulder roast
1/2 cup butter, divided
2 cups apple cider or juice
1 cup water
1 cup chopped peeled tart apple
1/2 cup dried cranberries
1/2 cup pitted dried plums, chopped
2 teaspoons ground cinnamon
1-1/2 teaspoons ground ginger
2 whole cloves
6 tablespoons all-purpose flour
1 can (15 ounces) sweet potatoes, drained and cubed

Crust:
1 cup all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/2 cup butter, melted

In a Dutch oven, cook pork in 2 tablespoons butter until no longer pink. Add the cider and water; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in the fruit and seasoning; simmer 10 minutes longer.

Melt remaining butter; stir in flour until smooth. Slowly add to meat mixture. Bring to a boil; cook for 1-2 minutes or until thickened. Discard cloves. Stir in sweet potatoes. Pour into a greased 3-qt. baking dish.

For crust, combine the flour, baking powder and salt in a bowl. Combine the milk and butter; stir into dry ingredients until smooth. Spread over filling. Bake at 400° for 28-32 minutes or until crust is browned. Makes 6 servings.

Frosted Gingerbread Nut Cookies

1/2 cup butter, softened
2/3 cup sugar
1 egg
1/2 cup molasses
2-3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/2 cup buttermilk
1/2 cup chopped walnuts

FROSTING:
1-1/2 cups confectioners' sugar
4-1/2 teaspoons butter, softened
1/2 teaspoon vanilla extract
2 to 3 tablespoons half-and-half cream
Walnuts halves, optional

In a large mixing bowl, cream butter and sugar. Beat in the egg and molasses. Combine the flour, baking soda, cinnamon, ginger, salt and cloves; add to creamed mixture alternately with buttermilk. Stir in chopped walnuts.

Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until cookies spring back when lightly touched. Remove to wire racks to cool.

For frosting, in a small bowl, combine the confectioners' sugar, butter, vanilla and enough cream to achieve desired consistency. Frost cooled cookies. Top each with a walnut half if desired. Makes 5 dozen