GERMAN SAVORY POTATO CAKE (KARTOFFELKUCHEN)
Germans love to serve rich, savory pastries - especially with potatoes and/or onion. This one is flavored with ham, garlic,and rosemary. This makes a great appetizer or if served with a salad, a nice accompaniment for lunch. This would be nice as a brunch item. Translated directly from the German version I found in "Schoener Essen" magazine.
Provided by HeatherFeather
Categories Ham
Time 1h40m
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- Peel and wash the potatoes.
- Divide the potatoes into two even portions; take one portion cut them into halves, then place in salted water and cook about 20 minutes, until soft enough to mash.
- Shred the remaining raw potatoes.
- Place 50 grams of the butter in a heated pan.
- Sauté the onion and the ham chunks together in the butter.
- Add the shredded potato and turning them over occasionally with a spatula, cook together for about 5-8 minutes.
- Remove from the pan and let cool.
- Drain the potatoes that have been cooking in the water and mash them (using a potato ricer).
- Mix together with the remaining 125 grams of butter, the flour, and some salt & pepper, kneading together to make a dough.
- Using the wrapper from your butter, grease a large rectangular rimmed baking tin about 32 x 39 cm in size (or use a rimmed cookie sheet) and then dust pan with breadcrumbs (If you already tossed your wrapper, just grease the pan with a little butter or oil).
- Press out the potato dough evenly to form a crust in the pan.
- Strip the rosemary leaves from their stems and chop them.
- Whisk together the eggs, rosemary, garlic, sour cream, caraway seeds (optional), and combine with the shredded potato mixture.
- Season with salt& pepper to taste.
- Spread this mixture on top of the potato pastry.
- Place on a lower rack in the oven (preheated to around 200°C) and bake approximately 50 minutes.
- Cool slightly (about 5-10 minutes), then cut into 16 squares.
- Garnish with a small dollop of sour cream and a bit of fresh rosemary, if desired.
FASTNACHT KUCHEN
Fastnacht is a yeast-raised potato pastry that's deep-fried like a doughnut. Fasnachts were originally made and served on Shrove Tuesday to use up the fat that was forbidden during Lent
Provided by kzbhansen
Categories Yeast Breads
Time 3h15m
Yield 5-6 dozen
Number Of Ingredients 11
Steps:
- Combine the hot mashed potatoes, 1 cup of the sugar, the yeast, warm water or potato water, and 1 cup of the flour.
- Beat until smooth and let rise until dough is light and full of bubbles about an half an hour.
- Stir the mixture down and add the remaining 1 cup sugar, the warm water or scalded and cooled milk, melted butter, eggs, salt, and the remaining 6 cups flour.
- Beat together, add more flour if necessary to make a firm dough.
- Brush with butter, cover, and let rise until doubled. Punch the dough down and turn out onto a floured board. Knead lightly.
- Roll out and cut with a doughnut cutter, or cut with a knife into the traditional diamond shapes. Let sit for about 20 minutes.
- Fry in Oil at 375 degrees until browned. Roll in powdered sugar when done.
- If desired, the dough may be kept in the refrigerator for several days to be used as needed.
Nutrition Facts : Calories 1275, Fat 32.6, SaturatedFat 18.8, Cholesterol 200.9, Sodium 836.4, Carbohydrate 221.8, Fiber 5.7, Sugar 81.3, Protein 23.6
POTATO PANCAKES (GERMAN KARTOFFELPUFFER)
Called by different names in Germany's various regions, Kartoffelpuffer, or potato pancakes, are easy to make and are absolutely delicious!
Provided by Kimberly Killebrew
Categories Side Dish
Time 25m
Number Of Ingredients 6
Steps:
- Thoroughly wring out the liquid in the grated potatoes by placing them in a colander and squeezing them with your hands or by placing them in a clean dish towel and wringing out the liquid.
- Place the drained grated potatoes in a medium-sized bowl with the grated onion, eggs, flour and salt and use your hands to work it into a tacky mixture. Add a little more flour if needed. Do no let the mixture sit for long before using it, use it immediately.
- Heat a few tablespoons of oil in a non-stick pan over medium-high heat and place 1/3 to 1/2 cup of the mixture (depending on size preference) in the hot pan and flatten into pancakes with the back of a spoon. Fry on both sides for 3-5 minutes until the Kartoffelpuffer are golden. Place them briefly on paper towels.
- Serve immediately while hot with applesauce, fruit compote or powdered sugar. For a savory version serve with herbed yogurt, quark or creme fraiche or with meat and gravy as part of a meal.
Nutrition Facts : Calories 119 kcal, Carbohydrate 21 g, Protein 5 g, Fat 4 g, Cholesterol 46 mg, Sodium 323 mg, Fiber 3 g, ServingSize 1 serving
FASTNACHT KARTOFFEL KUCHEN - POTATO CAKE
Spicily sweet, this coffee cake comes from the Pennsylvania Dutch chapter of the United States Regional Cookbook, culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Yeast Breads
Time 12h20m
Yield 3 9
Number Of Ingredients 15
Steps:
- Boil potatoes in enough water to cover.
- Drain, saving potato water.
- Msh potatoes and beat well.
- Measure potato water and add enough more to make 1 1/2 pints.
- Combine with remaining ingredients, including potatoes, using enough flour to make a rather stiff batter.
- Cover and let rise in a warm place until morning.
- Knead, adding as much flour as is necessary to make a stiff dough.
- Let rise again until doubled.
- Spread on well-greased pans and let rise again until light (about 1 1/4 hours).
- Brush melted butter on top.
- Mix all the streusel ingredients together until very crumby.
- Sprinkle cakes with streusel.
- Bake at 400F until golden (about 20 minutes).
Nutrition Facts : Calories 2306.5, Fat 86.8, SaturatedFat 37.4, Cholesterol 252.9, Sodium 1198.5, Carbohydrate 345.8, Fiber 14.1, Sugar 103.3, Protein 38.4
KARTOFFEL PFANNKUCHEN - POTATO PANCAKES
Easy and delicious. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate.
Provided by Molly53
Categories Breakfast
Time 2h10m
Yield 12 pancakes
Number Of Ingredients 5
Steps:
- To prepare the potatoes, peel and cover with cold water.
- Let stand several hours before using.
- Pour off the water and grate.
- Drain very thoroughly.
- Add eggs to grated potatoes and mix lightly; stir in remaining ingredients.
- Drop from a teaspoon on a hot, well-greased skillet.
- Brown on both sides.
- Serve hot with applesauce.
KARTOFFELPFANNKUCHEN (POTATO PANCAKES)
Make and share this Kartoffelpfannkuchen (Potato Pancakes) recipe from Food.com.
Provided by Mysterygirl
Categories Breakfast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Grate raw potatoes into water to which lemon juice has been added.
- Place potatoes in a strainer or cheese cloth and drain off liquid.
- Drain well.
- Beat raw and cooked potatoes with egg, milk, and salt to form a batter.
- Using 3 T oil for each batch, drop batter for 3 or 4 pancakes at a time in hot oil in a large frypan.
- When firm on the bottom side, loosen edges and turn.
- Brown on other side.
- Remove, drain on paper towel, and keep warm.
- Continue until all batter is used.
- Serve immediately.
- NOTE:.
- If potato cakes are served with meat, sprinkle with salt.
- Sprinkle with sugar if served with applesauce.
FASTNACHTS (GERMAN DOUGHNUTS)
This is a traditional German recipe, usually made on Shrove Tuesday to use up the lard before Lent begins. Don't worry, you can fry them in vegetable oil instead of lard! Either way, they're delicious!
Provided by Kree6528
Categories Yeast Breads
Time 3h30m
Yield 25 doughnuts
Number Of Ingredients 7
Steps:
- Dissolve yeast in lukewarm milk.
- Sift in flour and salt in bowl.
- Make a hole in the center.
- Pour dissolved yeast and all other ingredients into the hole and mix until not sticky.
- Cover and let rise until doubled.
- Punch down, then let rest for 10 minutes.
- Roll out to about 1/4-inch and cut.
- Let rise another 20-30 minutes.
- Fry in deep fat until light brown.
- While still hot, roll in sugar.
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