This week’s recipe was Scheiterhaufen, an apple-bread casserole from the Mecklenburg-Vorpommern section of the book. It is just Brötchen (large German rolls), cut in half, soaked in an egg-milk mixture, then layered with grated apple and raisins. Scheiterhaufen is German for the pile of wood used in burning people at the stake. I have no idea why this dish is called Scheiterhaufen, I did a quick internet search (“Warum heisst Scheiterhaufen Scheiterhaufen?”) but didn’t come up with anything that really explained it.
It was really easy to make (I grated the apples – I used Granny Smith – using a kitchen machine, not by hand). I accidentally left out the cinnamon, but it still turned out fine and tasty. I didn’t have slivered almonds, only sliced ones, and I added a layer of these on top before placing the butter pieces, and I thought they were a great addition. I had to cover it with aluminum foil about halfway through the baking time because it was already nicely browned and the edges of some of the almonds were starting to turn dark brown. I had kind of expected the sugar to melt a little, I put it on right after taking the casserole out of the oven, but it didn’t. Rainer thought it was too much sugar when he looked at it, but after trying it, he decided the sugar was just right.
In the end, another delicious, and easy, recipe. A great dish for when you have a pile of leftover rolls. This would go great with vanilla sauce or ice cream. I can’t really imagine it with fruit sauce, another suggestion in the recipe, but that might just be me and my association of apple pie with vanilla ice cream.
Other participants:
- Stephanie at A Greenville Life
- Marta at Bedeutsched
Next challenge!
- June 22, Rote Grütze (red berry jelly) – this is a north German specialty and one of Rainer’s favorite desserts. We used to get it all the time when we lived up in the north, so Rainer is especially looking forward to next week.
- June 29, Bickbeerpfannkuchen (Bilberry pancakes) – A German version of blueberry pancakes.
- July 6, Sauerampfersüpple (Sorrel soup) – Sorrel (Sauerampfer) might be hard to find, so I’m giving you guys a couple weeks to keep an eye out for it. I’d never seen it in a store, and Rainer said it would be hard to find, so I had though it might be one of those recipes with very difficult to obtain ingredients, but then a few days ago, while getting herbs at the big garden store in Regensburg for an herb garden window box I’m working on, I saw a bunch of them. I bought one and potted it up and now it’s sitting just outside my office window.
- July 13, Beeren-Kaltschale (Cold berry bowl) – Hopefully berry season won’t be over!
{ 6 comments… read them below or add one }
I was able to make it yesterday! Really liked this recipe – a definite winner.
Thanks for posting several upcoming weeks of recipes – makes it easier to shop and make as time allows!
Hi! I’m actually going to try some of the recipies, but I have a (stupid) question. When an ingredient is listed as x oz., is that by volume or by weight? I have a feeling if I don’t get it right, it might just change the taste a bit. ;P
Thanks,
Alyson
Hi Christina. I discovered your blog recently and have been reading up on some of your earlier entries. You have sharp eyes and keen observances. I really appreciate the thoughtfulness with which you approach issues and elements of German life. There’s nothing like a foreigner’s perspective, but an articulate one is especially fine.
As a fellow baking fiend, I’ve also been lapping up your recipe descriptions, and started Challenging myself last week. Thanks for these fun little lessons. Even the Germans I live with/amongst are having their culinary horizons broadened.
Greetings from your ol’ pal, Mecklenburg-Vorpommern.
Marta
Martas last blog post..Recipe Challenge: Scheiterhaufen
mmmmh. that looks totally delicious. i will have to try it before soon!!! and simply from judging your photos, it makes sense calling this dish ‘Scheiterhaufen’. it certainly looks like one.
You know what, I will try out the Rote Grütze and let you know.
I love my “German Baking Today” book, but do not use it that often!
@stephanie: I’m going to try to get more on top of these things. We’ve missed a couple things that are out of season now, so planning ahead is better.
@alison: Hi there! Not a stupid question at all! If the metric measurement is in grams, then it is weight in ounces. If the metric measurement is in milliliters, then it is fluid ounces.
@marta: Welcome Marta! Thanks for the nice compliment. I just spent quite a bit of time getting to know you and enjoying your blog as well. Ribnitz-Damgarten is a beautiful town, but I bet it is a little more difficult to get things like cream of tartar!
@rita: I recommend vanilla sauce with it too. Was excellent
@claire: Great! And that book sounds good too, I’d somehow never thought of looking for a German recipe book in English. I guess I didn’t have the greatest opinion of the food (before this challenge, now I’m finding plenty delicious), and didn’t think they’d really be a decent recipe book.