<>*<>*<>*<>*<>*<> GERMAN GOODIES <>*<>*<>*<>*<>*<>
August 30, 2010


Discover German-American heritage, recipes and culture .
Stephen Block


Smoked Pork with Braised Cabbage
More ways to cook cabbage
with a German touch

Potato and Wurst Salat
with Beer Dressing
This is a nice summer dish using beer to flavor the dressing

Fondue Tidbits
Some tips and Recipes for this Favorite

Go Here for the Message and Recipes

Music Selections

US to Metric Measurements

Other Recent Newsletters

April 15 2010

April 30 2010

May 27 2010

June 10, 2010

July2, 2010

July 15, 2010

July 30 2010

Aug 18 2010

Scroll down for the current newsletter....



Guten Tag,

Had a fun weekend at the Highland Springs Beer and Sausage Festival. It was good food and fun, lots of really friendly folks, and a few new recipes I will want to try. A sausage race for kids and beer stein holding competition.
That looks painful.

Hope to see you there next year!

This week Barb Rokitka sent me a recipe that helped when Lisa Baldus and George Keiper asked about fried cabbage recipes using some nice smoked sausage and onions and maybe other vegetables for flavor.

I saw this recipe for German potato and wurst salat with a beer dressing so I thought that sounded good. I made it and ate it all what you see in the picture myself! (At several sittings)

When at my sisters house several times we had fondue. It was fun and she asked that if I see my Swiss friends ask them about true Swiss fondue which is their national dish.
Patric and Karla told me all about it as Karla BBQued up some nice steaks.

Finally Funnel Cakes came up and Lisa Iversen on Facebook sent some nice tips on how to make them as she did this almost every weekend and EVERY DAY during summer for one year!
Not surprisingly she is a bit tired of them.

I have learned so much with the posts at our Facebook page. I appreciate all your contributions. If you have a recipe request this is a great place to post it, also I appreciate any recipes that and answers you want to share as well!

I am starting to get requests for Oktoberfest celebration ideas, so I put some Oktoberfest music in this newsletter.

So turn on the German Music and let's get on with the newsletter!

I am your host, Stephen Block



Smoked Pork with Braised Cabbage

This dish is sort of a vehicle for expression. You can make it vegetarian or add meat and other vegetables to it. Smoked pork on the bone is called Kassler Rippchen. You could cook this separate or cut it up like
Barb Rokitka, who sent this recipe in to me and here is her comments on the way she likes it.

...One evening a few years ago, I used some smoked pork (leftover from a catered event the night before) a fresh cabbage and some onion to create this simple and delicious dish.  I wanted to cook dinner without going to the store.  Since then, it's become one of my all-time favorites.  The secret to the delicious flavor is to use smoked pork--nothing else will do.

Here is the recipe for Smoked Pork with Braised Cabbage


German Potato and Wurst Salat
with Beer Dressing

This is a good example of German seasonings. The addition of onions simmered with beer is such a good way to flavor a roast, or bratwurst.
Here is an example of using it in a salad dressing.

This dish is a great summer dish that can be used for a main. The addition of some good bread and fruit make it a full and light meal.

Come into my kitchen and let's make
German Potato and Wurst Salat


Where to get Ring Bologna for Potato Wurst Salat

This has a great texture that is a lot firmer than
American Bologna. It also has a nice garlic flavor.

Ring Bologna

You can get this and a lot of other good German products at the Germandeli.com


Our Family

from a
German Grandma

Browse Through Our Book Here

Comes with 28 Bonus Step by Step Recipes with color pictures.

See the Whole List Here of Recipes Here





Pan fried Chicken Schnitzel


Apfel Strudel

Old Fashioned Home Made Noodles

German Potato Salad




Gefulte Nudeln


See the Whole List!



Fondue Tips and Bits to Dip

Pronounced [fahn-DOO]The word fondue
is derived from the French word "fondre" which means "melt".

My sister and family love to do Fondue. Fondue is one of
the national dishes of Germany's nearby Switzerland.
It was a fun family meal that was interactive.

In a history tidbit, fondue was most likely the result of bread and cheese that hung around a while and was hardened. In the 18th century they couldn't get fresh foods during winter. Food was also scarce. The hard cheese softened with white wine and made a good sauce to dip hard bread in. The style of serving this dish is likely not an accident either. There was a time when plates and eating utensils were not affordable to the common soul. A communal pot would have been the norm.

The traditional fondue pot is called a "caquelon" or "câclon"
and is made of a heavy earthenware. Other variations include glazed ceramic or enameled iron. All variations are heavy to help promote even heat distribution and heat retention.
The fondue is heated on your cooktop in the caquelon over low to medium heat then transferred to the table and placed over an alcohol burner or a hot plate.

Two cheeses are common to Swiss fondue. a Gruyere and Emmanthaller also Appenzeller


Set of Fondue Cheeses (2.5 pound)
Emmanthaller (1 pound), Gruyere (1 pound) and Appenzeller (1/2 pound)

Patric and Karla Muller friends from Switzerland gave us tips on true
Swiss Fondue.

Karla said that garlic is very important..... but not too much.
Some rub the fondue pot with a garlic clove and that is it.
Most of the time they buy a pre made blend that they just melt in the pot and add wine, the garlic and a little potato starch or corn starch to thicken.

They Recommend this ready made mix

Emmi is a great brand that Karla endorses.

Get Emmi here at the German Deli.

There are lots of different fondue recipes
Here are a few.

Cheese Fondue Swiss Style

Beef Fondue

Chocolate Fondue




Need Vanilla Beans?

Winning first place in Central Oregon High School baking contest.

The secret .....?

I have been dealing in premium vanilla beans for over 10 years.
They give your desserts that extra flavor zing!

12 Premium Madagascar Vanilla Beans

These are the best on the market.


Get in a Pickle Book

Over 50 great pickle recipes for all
kinds of vegetables, fruit and even eggs.

View List of Recipes Here

My new book to celebrate pickling season.
Get it now for 16.95

cinnamon sticks, Dill Seeds, Coriander seeds , vanilla bean and pink curing salt
to be used in some of the recipes shown.

Also a CD featuring
Step by Step recipe on how to pickle your own Corned Beef

and the pink curing salt to make it.

Although your not going to get that nice reddish color
unless you use pink curing salt

Pink Curing Salt
So I include 1 oz of this pink curing salt good for several batches of corned beef.


Funnel Cakes

This August makes me feel like going to a Fair.
Here is a recipe for Funnel Cakes, What fun!

You can make these at home easy!

The history of Funnel Cake history is debatable. Popular opinion is that the treat was popularized by German immigrants in the state of Pennsylvania who served the treat during harvest festivals and holidays. The name comes from the way the dish is prepared, which is pouring batter through a funnel into hot oil. Some sources claim the treat is a descendant of the oliebol which are a dessert similar to donuts. The reality is many cultures have variations of the funnel cake, such as the Spanish who have a treat named Churros. One thing is for sure, today the dish is one of the most popular sweet treats in America. They are a staple of Amusement Parks, Sporting Events and wherever there are social gatherings or celebrations.

Lori Iverson use to make these professionally at fairs and gives us these tips.

First: start your cake by pouring a steady stream of batter in a full circle following the inside edge of your funnel cake ring. Continue pouring back and forth in an east-west direction, then switch immediately   to a smooth back and forth pour in a north-south direction. You'll get a nice, consistent, pretty lattice every time! It's more important to get them poured fast than attractively, though, so don't make yourself crazy over this. :)

Second: be generous when pouring your cake but don't pour more than a single layer of batter in any given cake; otherwise each layer will end up being cooked slightly more or less than the others. Bleah.

Third: keep your pouring apparatus full so that you're pouring a constant, generous, steady stream of batter into the oil. Otherwise you'll end up with lots of little drips and bloops stuck together, not a nice latticework cake.

Finally (and this is probably personal preference more than anything else, so it doesn't really count as a "tip"): any topping that has to be sprinkled or shaken onto your cake should be used sparingly. Since you eat these things by tearing little chunks of them off, if you overdo the powdered sugar it tends to go flying everywhere.

Here is a Pennsylvania Dutch Recipe for Funnel Cakes

An Old German Recipe for Funnel Cakes

You can add some personal touches for toppings.







I order from the German Deli more frequently than ever.
I try to get in bulk to make the shipping dollars count.
Also there are sales all the time I like to take advantage of.
They are nice folks. If you don't believe me call them.
and tell them Stephen Block sent you from the German Goodies Newsletter

Our Retail Store has moved!
Our new and improved retail store is now open in Colleyville! 
The address: 5100 State Hwy 121 Colleyville, TX 76034
(817) 354-8101
Hours of operation:
Mon - Sat:  9am - 9pm
Sundays:   10am - 6pm




Kitchen Tool Review

Choosing a Good Blender
What goes into a good blender. Cook's Illustrated did a review recently and found several things are important. One is blades that are positioned at different angles not just 2 blades up and 2 blades down but more irregular like Joshua singing and dancing. Also it helps if several of these blades are serrated. Good blades are determined in part by how well they can crush ice.
Also a blender should have a V shaped container which keeps the product close to the blades.

For United States

This is not a household company name but Cook's Illustrated felt when they did research that our of over 15 blenders this was the best buy.

Kalorik BL-16909 500-Watt 2-Speed Countertop Blender with 48-Ounce Glass Jar, Brushed Stainless Steel  


In Australia

Sunbeam PB4200 White Fusion Blender

450 watt motor 1.5 litre shatter-resistant jug Serrated ice-crushing blades Detachable stainless steel blade assembly 2 speeds plus 'Pulse' Safety locking lid with removable measuring cup Non-slip rubber feet Designed & Engineered in Australia

More Blenders





Mario Batali 13-Inch Flat End Spoon, Solid Beechwood






German Music Selection



Lübbecke Oktoberfest zünftige Musik



LEDERHOSEN SONG oktoberfest octoberfest germany beer music fun funny cheers beers


Sounds of Music from Mt. Angel Oktoberfest 2009



Oktoberfest Hit 2010 "I am from Bavaria" (official version)




Marianne & Michael - Zillertaler Hochzeitsmarsch


More German Music


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Stephen Block

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