German Luchows Fastnacht Krapfen Berliners Recipes
GERMAN LUCHOW'S FASTNACHT KRAPFEN (BERLINERS)
Make and share this German Luchow's Fastnacht Krapfen (Berliners) recipe from Food.com.
Provided by Olha7397
Categories Dessert
Time 24m
Yield 2 doz
Number Of Ingredients 12
Steps:
- Heat milk to lukewarm. Soften yeast in 1/4 cup warm milk. Stir 2 1/2 cups flour smoothly into rest of warm milk. Mix yeast quickly into this batter. Cover lightly with folded towel and let stand 1 hour or longer.
- After sponge has risen well, mix in melted butter, sugar, lemon peel, egg yolks, and remaining flour. Stir well.
- Turn dough out on lightly floured board. Fold over, then roll lightly to 1/2 inch thickness. Cut with 3 inch round cookie cutter. Spread half of the rounds with 1 heaping teaspoon jelly or cooked apples. Cover these with remaining rounds. Crimp edges firmly together with fingers. Leave on floured board. Cover lightly with folded towel and let rise in warm room 1/2 hour, or until light and puffy.
- Fry a few Berliners at a time in deep hot fat (360 F) until golden brown. Remove from fat; drain on thick paper toweling. While hot, roll in sugar. Makes 1 1/2 to 2 dozen.
- Luchow's German Cookboook.
Nutrition Facts : Calories 2098.4, Fat 63.7, SaturatedFat 36, Cholesterol 611.1, Sodium 414.9, Carbohydrate 340.9, Fiber 8.7, Sugar 117.6, Protein 40.8
LüCHOW'S SAUERBRATEN
Lüchow's was a grand German restaurant and New York City landmark on East 14th Street. Sadly, it closed in 1982 after one hundred years. I grew up hearing my grandmothers and parents talk of the place as a special destination, and was lucky enough to have dined there a couple of times in the years just before it closed. I'm also lucky to have found a copy of "Lüchow's German Cookbook" (1952) from which I take this recipe for their signature dish. (With one exception, I have transcribed the recipe precisely: the original calls for kidney fat; I have substituted vegetable oil.)
Provided by Belgophile
Categories Roast Beef
Time P4DT4h
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Wipe steak with damp cloth, season with salt and pepper. Place in earthen, glass, or enamelware bowl. Combine onions, carrot, celery, cloves, peppercorns, vinegar, and bar leaves and 2-1/2 pints water, or enough to cover meat. Cover and put in refrigerator 4 days.
- On fifth day remove from refrigerator, drain meat, sauté in vegetable oil and 1 tablespoon butter in enamelware, glass or earthenware utensil, until seared on all sides. Add marinade liquid and bring to boil, then lower heat and let simmer about 3 hours.
- Melt remaining 5 tablespoons butter in a pan. Stir flour smoothly into it. Add sugar, blend, and let brown to nice dark color. Add to simmering meat mixture. Cover and continue cooking until meat is tender, about 1 hour longer.
- Remove meat to a warmed serving platter. Stir crushed gingersnaps into the pot juices and cook until thickened. Pour this special sauerbraten gravy over meat. Serves 6 or more.
- Serve with Potato or Bread Dumplings. A fine full-bodied red wine is a fitting complement to this well-known dish. A favorite with our guests is Pommard Burgundy.
Nutrition Facts : Calories 652.1, Fat 42.9, SaturatedFat 18.4, Cholesterol 196.1, Sodium 1440.8, Carbohydrate 14.5, Fiber 1.3, Sugar 5.4, Protein 48.4
LUCHOW'S GERMAN PANCAKES
Make and share this Luchow's German Pancakes recipe from Food.com.
Provided by Bill From New Mexico
Categories Breakfast
Time 15m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- Beat eggs lightly.
- Beat in flour, salt and sugar.
- Add milk, beat 5 minutes.
- Melt enough butter in frying pan to coat bottom.
- When hot, pour in 4-5 tbs batter, turning pan to make batter spread to form large, thin, flat pancake.
- Cook till batter bubbles, turn, cook other side.
Nutrition Facts : Calories 1037.4, Fat 77.9, SaturatedFat 45.8, Cholesterol 608.5, Sodium 850.6, Carbohydrate 60.3, Fiber 1.7, Sugar 5.2, Protein 25
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