I just did a tally, and so far we’ve done 26 out of 197 recipes. If we manage 50 a year, it’ll take 4 years to get through the book. But then there are a lot of sides that can go together with roasts, and maybe we can combine some drinks with cakes or dessert. So we’ll see. I think this is at least a 2 year project. (And maybe I’ll just skip the pickled herring salad, please??? Okay, just kidding, kind of).
Zwetschgen, or prune plum, season is upon us, so the next three recipes are slightly more involved dishes using plums. I tried to pick the easiest of the three for next week, although it is still a bit of work. The Zwetschgen tree in our garden has a broken limb, it’s so overweighted with fruit right now, so I’m thinking of doing some of these recipes this week.
Here’s the schedule for August:
- August 17 – Zwetschgenmichel (Prune plum casserole)
- August 24 – Grumbeersupp mit Questchekuche (Potato soup with plum cake)
- August 31 – Pumpernickeleis (Pumpernickel ice cream)
A note: the end of August is the time for sowing Teltower Rübchen (Teltower turnip) seeds. I had thought I’d have trouble getting this special ingredient that’s needed for 2 of our recipes, but looking up the info, I see that I can buy some seeds and sow them in the garden in the next couple weeks (I’m gonna try putting a couple in deep pots too, to see how that works), and they’ll be ready for harvest in November.
Furthermore, mushroom season is almost upon us and the Elderberries should be ripe soon. Here is the tentative schedule for further on down the line. Not everything is season dependent, so there is some flexibility. Let me know if you have any thoughts about it. I’ll try to get all these recipes translated ASAP so we have several months to work with, and since fruit and vegetable seasons are slightly different from place to place. I also may combine or add recipes if I feel they’ll go together well and not be overwhelming.
- Sept 7 – Flammkuchen mit Pilzen (Tarte Flambee with mushrooms)
- Sept 14 – Hechtklößchen in Rieslingsauce (Pike dumplings in Riesling sauce)
- Sept 21 – Fliederbeerensuppe mit “Plauener Spitzen” (Elderberry soup with meringue puffs)
- Sept 28 – Rehrücken mit Pfifferlingen (Roast saddle of venison with chanterelles)
- Oct 5 – Würzfleisch mit Pilzem (Pork ragout with mushrooms)
- Oct 12 – Dampfnudeln mit Weinschaum (Sweet yeast dumplings with wine cream)
- Oct 19 – Kaninchen mit Pilzen (Rabbit with mushrooms)
- Oct 26 – Miesmuscheln in Weißwein (Mussels in white wine)
- November/December: Teltower Rübchen (Teltower turnips), Stielmus (turnip greens), Märkischer Rindfleischtopf (Maerkischer beef pot), Muschelsalat (mussel salad), Sächsischer Weihnachtsstollen (Saxon Christmas Stollen)
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I’m so impressed with you!!! I’ve barely cracked open my Dr Oetker’s German Cooking Today (The Original), but now I’m thinking, “Züricher Geschnetzeltes” tonight!!
By the way, I’m adding you to my Berlin Bites section on my blog roll. I write about European antique shopping & live in Berlin and was delighted to discover you and suspect I’ll have a ball pondering your postings!
Toma
.-= The Antiques Diva´s last blog ..An Invitation to Join Two Special Antiques Diva Tours in Fall 2009 =-.
Mmm, Zwetschgen! What do I have to do to get some
.
There’s nothing like a good Zwetschgendatschi!
.-= Dave´s last blog ..Oktoberfest 2009 Primer – Munich, Germany =-.
This is so much fun reading about your German cuisine challenge!
Some dishes remind me of my childhood and grandmas. But my family never used sweetbread in the Frikassee
Franziska aus Berlin
P.S. Go for Königsberger Klopse!
sounds great! I am going to pass on next week’s recipe due to busy schedules and uncertainty of finding plum brandy and egg liquer without really searching for it!!!
Looking foward to the mussels recipes – eating mussels in white wine is one of my fav memories of eating in Luxembourg as a student!
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