Römertopf Recipes

RUMTOPF (TRADITIONAL GERMAN FRUIT PRESERVE & BEVERAGE)

Steps:

• The traditional way of making a Rumtopf started with the first ripe fruit available and ended in autumn (November) with last fresh fruit (often pears). The general rule for making is: for 2 parts fruit you need 1 part sugar and approximately 3 cups Rum.
• Wash fruit, pat dry and cut into bite sized pieces, if necessary. Measure them.
• Add half of weight sugar, mix and let stand for about 1 hour. Fill fruit into your Rumtopf and add as much Rum, so that fruit are completely (fingerbreadth) covered.
• Close Rumtopf and set aside in a cool place.
• Repeat these steps with other fruit "until" your Rumtopf is completely filled or fresh fruit season is over.
• Take care of your Rumtopf. Fill up with Rum if necessary. It is important that fruit are always completely covered.
• After you have added the last "layer" fruit, sugar and Rum let stand for about 6 weeks. Enjoy.
• NOTE: 1-step preparation. Use any kind of fruit you like. Use a good mixture of different fresh and ripe fruits. Prepare them as describe above. After you have put them into the Rumtopf cover them with Rum. The Rumtopf should be completely filled. Let stand for 6 weeks. Enjoy.
• NOTE: let stand at least for 6 weeks or even more. And keep the Rumtopf always in a cool place.
• NOTE on fruit: you can use almost any fruit, but use a mixture of different ones like stone fruit (plums, peaches, nectarines, cherries), berries (strawberries, gooseberries, cranberries, grape wine, and others), you can use figs, apples, pears. Just keep in mind that the fruit will be in the Rum for a long time, so the fruit should be firm enough.
• Number of servings can not be given. Time to make includes time until first use.

RöMERTOPF

Steps:

• Marinate the lamb in the white wine overnight. Drain, saving the marinade.
• Soak the Römertopf, if using, in cold water for about 1/2 hour. Then drain but don't dry.
• Preheat the oven to 375 degrees.
• Place half the onions and potatoes in a Dutch oven or Römertopf pan. Cover them with half the zucchini, half the tomatoes, 3 cloves of garlic, and a bay leaf. Add the lamb, and cover with the remaining onion, potatoes, zucchini, tomatoes, garlic, and bay leaf.
• Add the wine marinade, sprinkle on the spices, and salt and freshly ground pepper to taste, cover, and bake for 3 hours. Bring to the table in the pot, and then cut the meat and serve.

ROMERTOPF ROASTED CHICKEN

Steps:

• Soak lid and body of cooker in water for 10-15 minutes.
• Remove skin from chicken pieces if using.
• Place all ingredients, except water and cornstarch, in the clay cooker and place in the oven.(Very important the oven must be cold).
• Turn oven on to 480F (250C) and bake for 60 minutes.
• Remove lid from clay cooker.
• Using a turkey baster, remove liquid from the cooker into a saucepan and set on medium heat on the stove top.
• Continue cooking chicken and veggies, uncovered, for 15 minutes.
• Make the gravy by combining cold water and cornstarch (cornflour), add slowly to saucepan chicken stock bringing the liquid to a simmer, stirring occasionally until gravy thickens.