Neeld Estate
Charm of the Chesapeake
photo: Eve Shoemaker
Recipe Suggestions for
NECA's Octoberfest
Liptauer Cheese
Yield: 2 1/2 cups
Ingredients:
• 1 medium yellow onion, peeled and cubed
• 3 T unsalted butter
• 6 oz cream cheese, room temperature, cubed
• 8 1/2 oz Camembert, very ripe, room temp, cubed, use rind
• 1 T sour cream
• 1 T plain yogurt
• 1 1/2 tsp sweet paprika
• 1/2 tsp salt
• 1/2 tsp white pepper
Directions:
Process all ingredients for 1 minute in a food processor with the metal chopping blade. Scrape down sides of bowl and process one minute more.
Pack the Liptauer in a 1 quart container, seal with lid and refrigerate for at least 24 hours. Serve with melba toast or crackers.
Gurkensalat (German Cucumber Salad)
Ingredients
• 2 large cucumbers, sliced thin
• 1/2 onion, sliced thin (optional)
• 1 teaspoon salt1/2 cup sour cream
• 2 tablespoons white sugar
• 2 tablespoons white vinegar
• 1 teaspoon dried dill
• 1 teaspoon dried parsley
• 1 teaspoon paprika
Directions
1. Spread cucumbers and onion on a platter; season with salt and let rest for 30 minutes. Squeeze excess moisture from cucumbers.
2. Stir sour cream, sugar, vinegar, dill, and parsley together in a large bowl.
3. Fold cucumber and onion slices into the sour cream mixture.
4. Refrigerate 8 hours to over night; garnish with paprika to serve.
Potato Pancakes
Ingredients
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3 lbs potatoes, peeled
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1 large onion, quartered
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3 eggs, beaten
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½ cup all-purpose flour
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1 teaspoon baking powder
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1 teaspoon salt
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1 tablespoon parsley
Directions
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Keep potatoes covered with cold water until ready to grate in the food processor.
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Fit the medium shredding blade into food processor and shred potatoes and onion.
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Dry potatoes and onion between sheets of paper towels.
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In a large bowl combine potato mixture with eggs, flour, baking powder, parsley and salt. In a large skillet heat 1/8” vegetable oil until hot. Pour in 1/3 cup potato mixture, flattening with the back if a wooden spoon, and fry until crisp and golden brown on both sides, about 3 min per side. Drain on paper towel and keep warm in a 100 degree oven.
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Serve with applesauce or sourcream.
Beer Kaese (Beer Cheese)
Ingredients
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1 pound sharp cheddar cheese, cut into 1/2-inch cubes
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1 tablespoon Worcestershire sauce
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1-1/2 teaspoons prepared mustard
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1 small garlic clove, minced
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1/4 teaspoon salt
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1/8 teaspoon pepper
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2/3 cup German beer or nonalcoholic beer
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Assorted crackers
Directions
Place cheese in a food processor; pulse until finely chopped, about 1 minute. Add Worcestershire sauce, mustard, garlic, salt and pepper. Gradually add beer while continuing to process until mixture is smooth and spreadable, about 1-1/2 minutes. Transfer to a serving bowl or gift jars. Refrigerate, covered, up to 1 week. Serve with crackers. Yield: 2-1/2 cups.
German Apple Strudel Recipe (with butter puff pastry)
Ingredients:
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2 - 3 apples (or pears), peeled and thinly sliced
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2 Tbsp sugar
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1 Tbsp flour
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¼ cup sliced almonds (optional)
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¼ cup raisins (optional)
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½ lb package of frozen butter puff pastry, thawed
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1 egg
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1 Tbsp water
Directions
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Preheat oven to 375°F. Line a cookie sheet with parchment paper and grease and flour.
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Mix together apple slices, sugar, flour, almonds (if using) and raisins (if using) in a bowl.
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Roll out dough on a floured surface until about 12" x 16".
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Put the apple mixture down the bottom half of the long side of the pastry, leaving a 1-inch border around the outside.
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Fold in the short sides and then roll up like a jelly roll.
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Put strudel on baking sheet with the seam side down.
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Mix egg and water. Brush on strudel. Cut ¼-inch deep slashes across diagonally across top.
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Bake for 35 - 40 minutes or until golden brown.
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Let cool before sprinkling with powdered sugar and serving.
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Makes about 6 servings
Apple Kuchen
Ingredients
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3 cups all-purpose flour, divided
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1/4 teaspoon salt
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1-1/2 cups cold butter, divided
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4 to 5 tablespoons ice water
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8 cups thinly sliced peeled tart apples (about 8 medium)
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2 cups sugar, divided
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2 teaspoons ground cinnamon
Directions
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1. Preheat oven to 350°. Place 2 cups flour and salt in a food processor; pulse until blended. Add 1 cup butter; pulse until butter is the size of peas. While pulsing, add just enough ice water to form moist crumbs. Press mixture onto bottom of a greased 13x9-in. baking pan. Bake 20-25 minutes or until edges are lightly browned. Cool on a wire rack.
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2. In a large bowl, combine apples, 1 cup sugar and cinnamon; toss to coat. Spoon over crust. Place remaining flour, butter and sugar in food processor; pulse until coarse crumbs form. Sprinkle over apples. Bake 60-70 minutes or until golden brown and apples are tender. Cool completely on a wire rack. Cut into bars. Yield: 2 dozen.
Reuben Roll-Ups
Ingredients
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1 tube (13.8 ounces) refrigerated pizza crust
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1 cup sauerkraut, well drained
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1 tablespoon Thousand Island salad dressing
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4 slices corned beef, halved
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4 slices Swiss cheese, halved
Directions
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1. Roll dough into a 12-in. x 9-in. rectangle. Cut into eight 3-in. x 4-1/2-in. rectangles. Combine sauerkraut and salad dressing. Place a slice of beef on each rectangle. Top with about 2 tablespoons of the sauerkraut mixture and a slice of cheese. Roll up.
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Place seam side down on a greased baking sheet. Bake at 425° for 12-14 minutes or until golden. Yield: 8 roll-ups.