Saturday, December 24, 2016


Then the angel said to them, "Do not be afraid, for behold,
I bring you good tidings of great joy which will be to all people.
For there is born to you this day in the city of David
a Savior, who is Christ the Lord.
And this will be the sign to you:
You will find a Babe wrapped in swaddling cloths, lying in a manger."
And suddenly there was with the angel
a multitude of the heavenly host praising God and saying:
"Glory to God in the highest, And on earth peace, goodwill toward men!"

Luke 2:10-14
We celebrated Christmas dinner a few days early with neighbors and friends and had a German theme this year.  Living in Germany for 3 years and having German heritage, we just love the food and traditions.  We decorated the table with a German tin and traditional pyramid nativity plus bundles of rosemary for remembrance with frankincense, myrrh and gold balls representing the gifts brought by the three kings.  

Each place setting included napkins folded like stars and a mini nativity favor.

Pork Roast
Red Cabbage
Roasted Potatoes & Carrots
Fresh Green Beans
Cucumber/Tomato Salad
Poppy Seed Rolls

The pork roast is a favorite dish on Christmas day especially in Bavaria, but we adapted all the recipes for ease in preparation plus to suit our taste as well as that of our guests.  We also served the roast with roasted potatoes and carrots for those who might not enjoy our traditional German side dishes.  Enjoy our take on a German Christmas dinner!  

Crockpot Pork Roast
pork roast (about 3 -4 lbs)
1Tbs Poultry Plus
1 onion
2 Granny Smith apples
            Cut onion into wedges and add to crockpot. Season the roast with salt and pepper and sear on all sides in skillet, remove to crockpot, then deglaze pan and pour over roast.  Sprinkle with herb blend.  Peel and cut apples into quarters, surround the roast and sprinkle with cinnamon.  Cook on low for 6 hours.  Cut the roast into 1/2 inch slices. Arrange the slices on a serving plate, and drizzle with a little cooking liquid.
Christmas Red Cabbage
1 head red cabbage
1 1/2c cinnamon vinegar
1 1/2c orange juice
4Tbs butter
1 red onion, finely chopped
2 apples, finely chopped
1 bay leaf
3 cloves
1 cinnamon stick
2Tbs cranberry sauce
            Shred red cabbage and add to a large mixing bowl with vinegar, orange juice and water until cabbage is completely covered in liquid.  Cover and refrigerate overnight.  Strain red cabbage but keep liquid.  Sauté onion and apples in butter and cook until translucent and then add cabbage and muslin bag with bay leaf, cloves and cinnamon stick with some of the reserved liquid.  Simmer over medium heat adding additional liquid as it cooks away, until all the liquid has been used.  As soon as the cabbage is soft, remove the spices and season with salt, pepper, and cranberry sauce. 

German Spätzle
2c flour
2tsp salt
4 eggs
1/3c milk
            Whisk together the eggs and milk, then add the flour and salt and stir until the batter is well combined.   Bring a pot of salted water to a boil.  Place steamer with large holes over pot, pour in half the batter and slide a scraper back and forth to allow batter to drop through.  Cook for about 2 minutes or until they float to the top.  Transfer to a colander over a bowl to drain.  Repeat until all the batter is used up. Add butter and serve immediately or store in an airtight container in the fridge for up to 3 days.

German Cucumber-Tomato Salad
1/2c sour cream or plain yogurt
1 cucumber
12 grape tomatoes
1tsp lemon juice­
1tsp Delightful Dilly
Pinch of salt
            Combine sour cream/yogurt, lemon juice, salt and herb blend and mix well.  Peel stripes on cucumber, cut into quarters lengthwise and de-seed then slice.  Cut tomatoes in half.  Add vegetables to mixture and stir until coated with dressing before serving.

Christmas Poppy Seed Roll
(This is my paternal grandmother’s recipe)
1/2c warm milk
2 packets dry yeast
3Tbs sugar
1c butter
1c sour cream/yogurt
3 beaten eggs
6c flour
1tsp salt
4 cans poppy seed filling
            Dissolve yeast in warm milk plus sugar.  Combine butter, sour cream and eggs in a mixer then add dissolved yeast.  Mix in a combination of the flour and salt, 2c at a time and then knead for about 10 minutes until a soft dough is formed.  Divide into 4 parts and roll out each into a rectangle as thin as possible. Combine 1 egg white with water and spread over dough, then spread with canned poppy seed filling.  Roll up each rectangle like a jelly roll and pinch seams to make edges secure. Place on greased baking sheet, cover and let rise 1 hour or until doubled.  Brush with egg yolk wash and bake at 350 degree for about 35-40 minutes or until golden brown.


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