Text 31228, 98 rader
Skriven 2012-11-24 17:33:00 av JIM WELLER (1:123/140)
Ärende: SMD 2
=============
Another version:

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Martinshornchen - St. Martin's Day Croissants
Categories: German, Holiday, Breads
  Servings: 12

    3/4 c  milk
      1 ts dry yeast
      4 c  flour
      3 TB sugar
    1/4 ts salt
      3    eggs
    3/4 c  butter
      2    egg yolks
    1/2 c  coarse sugar

Heat milk to lukewarm and dissolve the yeast. Sift the flour into a
bowl, make a well in the middle and add the yeast mixture and sugar
and salt. Work to a smooth dough and let rest for 1 hour in a warm
place.

Add the eggs and half the butter and work it back into a smooth
dough. Some flour may have to be added if the dough is too sticky.
Melt remaining butter.

If you cannot get coarse sugar, crush sugar cubes with a rolling
pin. On a floured surface roll out dough to a thickness of about 1/8
inch. Cut into 8-inch squares. Brush with butter and sprinkle with
the coarse sugar.

Starting from one corner, roll up each square and turn in the ends
to make croissant shapes. Brush with egg yolks and sprinkle with
more sugar. Preheat oven to 400 degree F. Transfer croissants to a
buttered baking sheet and bake for about 25 minutes.

Makes 12 to 16 large croissants.

For a simplified version, pick up a package of crescent roll
dough from the store (as well as the coarse sugar if you need it)
and follow the last two steps.

from Jessica Gordon, Catholic Cuisine
http://catholiccuisine.blogspot.com
     
  From: Simon Bao                       
 
MMMMM-------------------------------------------------

Another mandatory dish:

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: About Martinmas Rheinischer Doebbekooche, Potato Casserole
Categories: German, Holiday, Info, Potatoes, Casseroles
  Servings: 1

           potatoes
           sausage
           bacon
           eggs
           apples

Doppekooche/Dobbekooche is a form of potato cake that was once only
eaten by the poor particularly around St Martin's Day to take the
place of the traditional goose, which would be a more costly menu
item. It consists of grated potatoes, finely minced onions, eggs and
spices and covered in sausage pieces or strips of bacon. The
resulting potato-onion-egg mix is then baked in the oven for about 2
hours until it forms a crust, considered to be the best part of the
dish. Purists insist that the dish should not be stirred during the
baking period in order to keep the crust intact, however,it is also
acceptable to stir it so as to distribute the crust throughout the
dish.

Doppekooche has a variety of regional names such as Kulles in
Holzfeld (Holzfelder Kulleslauf), Puttes, Dippekoochen,
Kesselskooche, oder Knules (Bad Godesberg)

Some recipes for this dish (also called Kesselsknall) call for
putting sliced sausages inside the casserole and topping with speck
or bacon, or omitting the eggs to make the casserole more moist and
runny, or omitting the apples and serving it with applesauce
instead.
     
  From: Simon Bao                       
 
MMMMM-------------------------------------------------

YK Jim


... I'm happy to feast whenever Hallmark tells me to.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Fidonet Since 1991 And Still Here. Join Us: www.DocsPl (1:123/140)