My Sauerbrauten is now in the oven and the house smells absolutely wonderful!!!
gungasim's Sauerbraten - Page 2
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Are the addition of juniper berries traditional? My great grandmother on my mothers side and my grandmother on my fathers side used to make sauerbraten quite often. I never saw any berries I'd like to think they knew what they were doing because it was so good I'd literally hoover that stuff up. I have the recipe somewhere but it's in German. I will try to find it.
From this here German's personal opinion, yes, juniper berries are traditional. My mother made it that way, and my grandmother, too. If you need help translating that recipe, just send me a scan when you find it.
"...the Meyer lemon tree is between the tangerine tree and the rosemary and lemongrass, right by the onions... the laurel is on the other side of the house by the mint.... across from the grapefruit and orange trees (right under the macadamia nut tree). "
Ah, the good life in Southern California! Before the fiscal meltdown, anyway...
My house in Montecito (adjoining Santa Barbara) had orange and tangerine trees, a grafted tree that produced lemons on one side and limes on the other. There was a bay tree, and I forget what all else. Unfortunately, it didn't occur to me to put in an avocado tree until it was too late. We left a couple of years later, just as it was getting ready to bear fruit.
On the down side, the original owner/builder had lined the long drive with... agave plants! We had two very small kids, who were always coming in with cuts and punctures, and the agaves had to go. I had to wait until a contractor was doing some storm drainage-improvement work for me (how many of you recall the running Jack Benny joke about "California sunshine?") He let me use his backhoe over one weekend while it was parked on the property to dig them all out: it took the whole dang weekend including loading them on a pickup truck and hauling them to the county dump. Ever since then, I've had a profound respect for the guys who harvest agave for tequila. That is very heavy work!
A house in Montecito? Say no more... didn't you have gold bar trees too?
Yeah we're lucky around here. I forgot to mention the fig tree by the bedroom and the black berries on the other side of the house... a few cherry tomatoes... we tried a wine but that didn't grow ... soil is just sand here.
Anyway we had the Sauerbraten dinner, thanks to all, thanks Gunga, thanks Gene, I'll have to post the pictures later. Meanwhile it was delicious, meat was fork tender... yesterday night I made myself a fancy little snack: sliced bread dumplings quickly colored in butter, topped with shredded meat and a little bit of the raisin-cream-sauce.. those would make wonderful little amuse bouches!!
Nice! Happy that it turned out well! Leftover dumplings sliced and browned in butter are a treat. When I was young, i.e. back when dinosaurs roamed the antediluvial plains of Europe, my mother used to brown off Sunday's leftover dumplings on Monday, with bacon and onions and an egg stirred in, to be served with the leftover sauce of Sunday's roast. Hmmmm.
Woohoo I'm certified approved!
- Do you actually have "Sour cream" in Bavaria or do you use cream or liquid cream, or creme fraiche...? When it was about time to add the sour cream I immediately thought: this sauce is going to split on me. So I first tempered the cream and then mixed it with the sauce, but still it split. So I used a hand blender to blend it again and it was just fine after that.
- Do dumplings tend to be sticky on the outside as you pull them out of their water bath? Mine did, which made for an odd texture for the first couple of bites. Then you get used to it (or it gets better?) and they are delicious. My first time eating bread dumplings ever so I'm not exactly sure what I'm supposed to get in the first place. They were like poached balls of savory bread pudding.
Not a question: the sauce was delicious, and the balance acid/spices (cloves, juniper) really SCREAAAMED Germany to me. Really loved it. My family really enjoyed it as well.
ad 1) Yes, we have sour cream here. And yes, that sauce has a tendency to split quickly. One of those milk-foaming gadgets you use for cappucino or latte macchiato works great for re-emulsifying, though.
ad 2) Slightly sticky, yes, but not overly so. Sounds to me like they could have used a little more time, but I am by no means an expert on dumplings. Gotta ask my mother, as usual, mother knows best :D
Great thanks. Yeah reemulsifying with the hand blender was a quick fix, I'll try the milk frother next time, great idea - quicker to clean up.
If you do ask your mother about the dumplings, please let me know. I wasn't too sure whether they should be slowly simmering or at a rolling boil, so I opted for slowly simmering.