[Sancho]

My dad is grew up in Holland and has requested that I cook him a German meal for a father's day gift. I have decided to do an apple struedel for dessert but would like to steer clear of sausage and sauerkraut for the main. Does anyone have an idea that would be traditional but a little different perhaps?

Thanks for your help.

[foodpump]

Schmorrbraten--braised beef, or roast pork with braised red cabbage, roast new potatoes with caraway, asperagus... don't forget the vanilla sauce mit der Strudel

[shroomgirl]

schnitzel, spatzle, spatlese.....

[phatch]

Spaetzle is more southern, but a good dish all the same. Knoedel (a dumpling) would be more universal. I like Spaetzle better.

Soups are quite thin.

Cabbage is common and there's plenty besides sauerkraut. Rotkohl for example.

Potatoes are also common, salad or boiled new, but not baked.

Steering clear of sausage, then pork cutlets, roast chicken, especially with a Jaeger sosse. Leberkase, while a sort of sausage is very different from what he would expect of a sausage and doesn't look like a sausage, but loaf shaped. Ham is certainly common too.

I remember a home meal of greasy meatloaf with the grease served at the table to mash into the boiled potatoes. Not bad, but certainly not what I was expecting.

Onion tarts are quite german.

Bread is important. You'll need a whole grain rustic loaf imho, perhaps a multigrain. You can certainly get into rye and pumpernickel too.

Peas, asparagus, carrots are the vegetables I saw the most if you want a vegie side.

Green salads were rare as were melons. Lots of apples and apple juice. And apricots but not peaches.

Beer of course, and quite often some cheese.

Phil

[chrose]

• Weiner Schnitzel with spaetzle, brown gravy and braised red cabbage.
• Saurbraten
• Skoblianka
• Roast duck with apple and bread stuffing
• rouladen
• Steak Tartar

Skoblianka is a dish we made at the Corsair in Anchorage (German owner) it's strips of veal tenderloin sauteed with mushrooms, shallots topped with demi and then a spoonful of hollandaise. Top with a little Parmesan and glaze under the broiler. Serve that with spaetzle too.
Pork chops with onion gravy. Any, and all dishes with spaetzle!

[phatch]

Gurkensalat. many varieties. Some vinegar, some sour cream. I'm partial to the sour cream variety.

Chrose, the demi and mushrooms is practically jaegersosse. Similar to the "hunter" dishes of the rest of europe.

Phil

[Sancho]

Wow! Thanks for all the great ideas. I have been researching these ideas and will have to do some testing before I settle on the menu.

I will do either a speatzle or knoedle for sure. I found an interesting recipe for wurstknoedle that got my wheels turning.

I will also go with the braised cabbage and parhaps braised apples (might be overkill with the strudel).

I think the onion tart would go over really well and I found a good recipe for an Alsace onion tart inspired by Andre Soltner.

I also think the gurkensalat would be a good thing to lighten up the whole affair.

I work in a bakery that puts out really good rye bread so I'm sure that will find its way in there too.

Now I just have to settle on the meat. I will probably do braised beef or pork with apricots.

Depending on the meat I choose, I will probably go with a reisling or something light, unless go for beer. I'll ask for the old mans input on that one.

With so many good choices, I'm just going to have to do some experimenting and try not to do too much! WHen I get it settled, I'll post the menu.

Thanks again, this was a huge help!

[Steve A]

And don't forget game:

Rabbit, deer, boar, etc.

Ciao,
und auf weidersehn,

[mitmondol]

Hello everyone, I'm new here. And of course it is too late for Father's day, but I would make

Rindsuppe mit Leberknodeln (beef broth with liver dumplings)
Rindrouladen (beef rolls stuffed with carrots and pickles)
boiled potatoes with parsley
cabbage salad (cucumber salad is great but there are cucumbers in the meat)
Strudel of any kind