Western European Recipes
Here you will find some wonderful Western European recipes. Countries such as Switzerland, Germany, and Austria, (among others), are represented here.
Here is the first of our Western European Recipes.
Switzerland
Swiss Cheese Fondue
12 ounces Gruyere cheese (from Switzerland)
12 ounces Appenzeller cheese (from Switzerland)
3 cloves garlic (or more as you want)
1 1/2 cups dry white wine
3 dashes of Kirsch
Potato flakes mixed with water -- as thickener
Freshly grated black pepper
Shred or cube cheese; melt in fondue pan with garlic, 1/2 cup wine, and
kirsch, stirring often. Add more wine if the mixture seems too
dry as it's melting. When cheese is melted, add a little
potato flakes and water mixture to thicken. Add pepper to taste. Transfer
fondue pan to a fondue burner, and eat fast! Stir as each bread cube is
dunked (stir with the bread), as this prevents clumps from forming.
If you object to alcohol, you may substitute apple cider. You may have to adjust the amount of liquid to compensate for the thickness of the mix.
Austria
Austrian Beef Broth and Boiled Beef Recipe
Makes 6 servings
INGREDIENTS
3 pounds beef bones, cut up
5 quarts cold water
3 pounds brisket of beef,(trim excess fat)
1 large onion
2 cups peeled, chopped white turnips
1 cup peeled, chopped carrots
4 cups cleaned, chopped leeks,with the green tops removed
1 tablespoon salt
20 black peppercorns
3 bay leaves
horseradish sauce, for garnish
METHOD
Rinse the bones with cool, running water. Put the bones into a large stockpot. Cover with the cold water. Bring to a boil, turn down to simmer, and skim the surface. At this point add the brisket and continue skimming.
Cut the onion in half horizontally and place it cut side up under a broiler. Broil the onion until it is dark brown, then add it to the pot.
at this point you can add the turnips, carrots, and the leeks.
Simmer this mixture for 1 hour.
Then you may add the salt, peppercorns and bay leaves.
Simmer this mixture for 3 hours.
Remove the brisket from the broth.
Strain the broth into another container and discard the remaining ingrdeients.
To serve Thinly slice the meat against the grain.
Serve with a simple horseradish sauce.
I personally save the broth and thicken it for use as a gravy. (though this is not traditional)
this is one of my favorite Western European Recipes.
Germany
Another fine example of Western European Recipes
Sauerkraut and Prosciutto / Salami Tray Pizza
Sauerkraut and Salami Tray Pizza
Discover the versatility of sauerkraut and add a healthy touch to your pizza with the following tasty supper treat. Perfect for those cool fall evenings! We suggest using German imported prosciutto or Black Forest Ham but salami may be substituted.
Ingredients
1 lb package bread mix
1 onion, sliced thinly in rings
1/2 lb German Sauerkraut, drained and rinsed
4 oz German imported prosciutto, thinly sliced
1 large tomato, sliced thinly
3 oz Bavarian Emmental cheese, coarsely grated
Dried oregano or marjoram
Freshly ground black pepper
Preparation
Prepare the bread mix according to package instructions. Roll out on a lightly floured board to a thin rectangle large enough to fit a shallow lightly oiled baking tray (10 x 12 inches). Lightly grease the tray or line base with parchment paper.
Preheat the oven to 400° F. Scatter the onion rings and Sauerkraut evenly on top of the dough making sure they spread right to the edges.
Add toppings and sprinkle with herbs and seasonings.
Bake for 15-20 minutes until golden brown and bubbling. The bread base should be perfectly baked. Let the pizza stand for 5 minutes before cutting into squares. Enjoy this example of Western European recipes.
Czech Republic
Czech Liverballs
Ingredients: for Czech liverballs
* 1 lb Chicken liver 1 1/2 ts Salt
* 5 sl Bread 1/4 ts Pepper
* 1 md Onion
3/4 ts Marjoram or Parsley
2 Cloves garlic
* 1 Egg
Garlic powder to taste
* 6 tb All-purpose flour
Instructions:
These liverballs are cooked in chicken soup.(you may use canned soup) In a food processor combine: liver onion parsley and egg. Process until smooth. Add salt pepper marjoram flour and bread crumbs. Refrigerate for two hours til cold and firmish. Cook. To cook: In boiling chicken broth drop liver from large tablespoon. When last ball enters broth return broth to boil reduce to simmer cover pot and simmer 10 minutes.
SOURCE: This is a Czechoslovakian dish. it was traditional at holiday meals. Another of these fine Western European recipes.
Slovakia (Slovak Repuclic) Mushroom Soup
Ingredients:
2 sticks butter or margarine
4 lb. Mushrooms-cleaned & sliced
2 heads of garlic-sliced
3 large onions- chopped finely
2lb. of good smoked kilbasi
salt & pepper to taste
Melt the butter in large soup pot
saute' garlic & onions
then add mushrooms
when mushrooms are soft, add 4qts of water and Kilbasi
cook 1 1/2 to 2 hours till kilbasi seperates.
Serve with rice or noodles. you could add sauerkraut to the mix also.
Another of our fine Western European recipes.
Denmark
Crab Salad
1 cup mayonnaise
tarragon vinegar to taste
salt to taste
paprika to taste (Please use good imported paprika as the flavor is important)
1 tablesp. tomato puree
½ lb. crabmeat
1 stick celery, diced
4 large tomatoes
alfalfa sprouts (other sprouts may be substituted)
Mix mayonnaise with vinegar, salt and paprika to taste. Add tomato puree, then crabmeat, and celery. Neatly slice tops off tomatoes and scoop out seeds, fill with salad and sprinkle sprouts on top. Serves four. Good with hot French bread.
This ends our selection of fine Western European Recipes.
Holland
Cream Corn Pork Chops
Ingredients:
2 (15 ounce) cans creamed corn
4 pork chops
1/4 tablespoon garlic powder
salt and pepper to taste
Directions:
Preheat oven to 350 degrees F (175 degrees C)
Spread corn in the bottom of a 9x13 inch baking dish, then place pork chops on top of corn.
Press the chops down into the corn.
Cover the dish with aluminum foil and bake in a preheated oven for 1 1/2 to 2 hours.
Enjoy
Belgium
Tomato Soup Belgium Style
2 tablespoons unsalted butter
1 medium onion, finely chopped
1 carrot, peeled and finely chopped
1 can (28 ounces) whole tomatoes with their juices, coarsely chopped
1-1/2 teaspoons sugar
pinch of cayenne pepper
salt to taste
4 tablespoons all-purpose flour
3-1/2 to 4 cups beef or chicken broth
3/4 cup heavy cream
2 to 4 tablespoons Madeira or Cognac wine... or more to taste
ground black pepper to taste
GARNISH: 1 tablespoon butter
1 ripe tomato, peeled, seeded, and cut into small cubes
finely minced fresh chives, or parsley
Preparation
1 Melt 2 tablespoons of the butter in a large soup kettle over medium heat. Add the onion and carrot and cook, stirring with a wooden spoon, cook to softened but not browned. 2 Add the tomatoes, sugar, pepper, and a little salt. Cook gently over low heat for 20 minutes, stirring occasionally. Let the tomato mixture cool slightly, then puree it in a blender or food processor, Set aside.3 Melt the remaining 3 tablespoons butter in the soup kettle over low heat. Sprinkle the flour over the melted butter and stir until smooth. Gradually add the broth while stirring constantly with a whisk. Continue to cook until you have a thick, velvety white sauce the consistency of heavy cream. Still whisking, let it boil up once or twice to get rid of any pasty flour taste.4 Remove the soup from the heat and whisk in the tomato mixture. Let rest until just before serving.5 Gently reheat the tomato soup but be careful not to let it come to a boil. Stir in the cream and wine. Season to taste with salt and pepper. The soup can be reheated later but do not let it come to a boil or the cream will curdle.6 Prepare the garnish: Melt the butter in a small skillet over medium heat. Add the tomato and saute for 1 minute. Season with salt and pepper and stir into the hot tomato soup. Sprinkle with the minced fresh herbs and serve at once.
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