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German Fruit Tart

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This German Fruit Tart is an easy yet impressive dessert for bridal showers, baby showers, graduation parties or any special occasion. Use seasonal fruit!
Today is the eighth birthday of The Recipe ReDux - and also the end of an era. We are saying goodbye to ReDux - as it officially ends this month.

What a ride it's been! We are so proud of how our inaugural group of thirty bloggers grew into a tight-knit and supportive community over time that included hundreds of members from all over the world. Together with our co-founder and dear friend Regan Jones, Deanna and I had the privilege of witnessing first hand the rise of so many accomplished and talented registered dietitian and healthy living bloggers. They have each brightened our world in some big and little ways. And we are grateful.

In celebration of the eight fantastic years of The Recipe ReDux, we're sharing this ReDux recipe originally posted in 2013 by Deanna - as it really does look like a party on a plate. Cheers to this celebration - and many more!

If you'd like to see all our ReDux posts, they will live on here. And to see all the celebratory recipes, click on The Recipe ReDux image below!
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From Deanna: Growing up, my mom often made a version of this fruit tart for showers, graduations or holidays. I even have a handwritten recipe card with a paper photo of one her tarts so I could remember how she arranged the fruit. I haven't made it in many years, nor has she, until she made it for my birthday this past March. I knew I had to do a ReDux version.

Easy + elegant dessert for summer celebrations: German Fruit Tart via @tspbasil @tspcurry #thereciperedux Click To Tweet

It's such a simple recipe as long as you have a tart pan. I was able to cut back on some of the butter, add some whole wheat flour but still kept the sugar cookie-like crust intact. I also love the flavor almond extract gives with this dough vs. the traditional vanilla.
Equipment (affiliate link): Fat Daddio's Aluminum Fluted Tart Pan
German Fruit Tart - The Recipe ReDux

You could spread jam, pastry cream or whipped cream over the crust and then add the fruit but I find if you have really fresh and seasonal produce, just let the fruit shine on its own. I often sprinkle turbinado or powdered sugar over the fruit before serving, for just a little more sweetness. It would be lovely with a drizzle of honey, too.
Do you have a brunch/shower/special occasion favorite recipe or a must-have dish/drink for a family celebration?

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This German Fruit Tart is an easy yet impressive dessert for bridal showers, baby showers, graduation parties or any special occasion. Use seasonal fruit! Today is the eighth birthday of The Recipe ReDux - and also the end of an era. We are saying goodbye to ReDux - as it officially ends this month.

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Potato Pancakes

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Sauerkraut Salad

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Make this sauerkraut salad as one of many delicious German side dishes. This is great for a buffet, picnic, or an Oktoberfest-style party. It's absolutely as wunderbar! And guess what? Even your vegan friends will love you for it!

Sauerkraut is considered to be one of those foods that boosts the immune system. Eaten raw, as in this salad, is a great addition to almost any diet.

One of the most delicious of German sauerkraut recipes is the above salad. With peppers, celery, carrots, and onions, it's one of my favorites.

German salads range from the vinegary ones to the creamy ones. This one is vinegary offset with a touch of sweetness. Traditionally, green peppers are used. Sometimes I use red peppers for that extra touch of color.

As with most salads, quantities are just approximate. Add extra or less of what you like.

Oma's says,

I have to admit that this recipe is one I didn't learn from my Mutti. At home, we only ate sauerkraut that was cooked. And, I really love it that way.

Using it in a salad is new to me. But, it's so good this way. And, I love the fact that it's so healthy when eaten raw.

Sauerkraut is so full of vitamins and minerals as well as phytochemicals that are formed during the fermentation process.

This lovely fermented cabbage is also considered on food that helps fight weight gain, so it fits great in a diet regime.

Oma's Sauerkraut Salad ❤️

Ingredients:

1 large can (2 - 3 cups) sauerkraut

½ cup granulated sugar

¼ cup olive oil

1 red pepper, diced

1 large carrot, coarsely grated

2 stalks celery, diced

½ onion, diced

salt and freshly ground pepper

Instructions

Drain sauerkraut in a sieve over a bowl. Measure ½ cup of liquid and reserve.

Put the drained sauerkraut into a large bowl. Mix in sugar.

Let sit about 15 minutes. Add ½ cup reserved sauerkraut liquid and oil.

Add remaining ingredients.

Season with freshly ground pepper and salt if required.

Let stand in fridge for several hours, if possible, before serving.

Serves 4 - 6

Leave a comment about this recipe or ask a question?

Pop right over to my private Facebook group, the Kaffeeklatschers . You'll find thousands of German foodies, all eager to help and to talk about all things German, especially these yummy foods.

I pop in all the time as well, to chat and to answer questions.

Meet with us around Oma's table , pull up a chair, grab a coffee and a piece of Apfelstrudel, and enjoy the visit.

You might like these

Kassler chops with sauerkraut, a traditional Oktoberfest recipe, is delicious all year long. Easy to make, it's a favorite.

This Sauerkraut Soup recipe is a favorite. It really is the quintessential German soup! What a fabulous intro to your Oktoberfest meal!

Here's a German sauerkraut casserole that uses up leftovers and turns them into a marvellous dinner that's quick and easy! A great dish to serve company!

Have Oma by your side ... helping you

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1. My mother always made the Thuringer dumplings with raw potatoes. But it was soo much work and as well they are very heavy in your stomach. I started making
Go to the recipe

2. Oma's Christmas Stollen is the BEST. Why? Because it's always moist, has a wonderful flavor, and is super quick to make. And, I put Marzipan in it!!!
Go to the recipe

Make every day a MUSICAL day!

"Let them praise His name with dancing, making melody to Him with tambourine and lyre!"

Psalm 149:3 (KJV)

❤️ German Sauerkraut Salad Recipe made Just like Oma

Here's a sauerkraut salad that is so easy and delicious. It's great for a summer BBQ as well as absolutely delicious with Oktoberfest style pork hocks. Delicious, Healthy. Quick. WUNDERBAR!

Ingredients: sauerkraut, carrots, celery, peppers,

For the full recipe, scroll up ...

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❤️ German Sauerkraut Salad Recipe made Just like Oma

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Make this sauerkraut salad as one of many delicious German side dishes. This is great for a buffet, picnic, or an Oktoberfest-style party. It's absolutely as wunderbar! And guess what? Even your vegan friends will love you for it! Sauerkraut is considered to be one of those foods that boosts the immune system.

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Bavarian Cabbage

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❤️ German Sweet Braised Cabbage Recipe made Just like Oma ❤️

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Looking for an easy braised cabbage recipe? Bayrisches Weisskraut , aka Bavarian Cabbage, comes from the Bavarian region of German. Sauerkraut seems to be the most commonly thought of German cabbage recipe. This, however, is a very easy way how to cook cabbage and is often used as a side dish to accompany many German meals.

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Apple Pie

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I live in a big apple-producing state, so I think this recipe represents our region well. I tasted this pie many years ago when my children's babysitter made it. I asked for the recipe and have made it many times since.

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I live in a big apple-producing state, so I think this recipe represents our region well. I tasted this pie many years ago when my children's babysitter made it. I asked for the recipe and have made it many times since.

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Cuccumber Salad

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Gurkensalat (German Cucumber Salad) Recipe

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Cucumber and onion slices marinate in a sour cream and vinegar dressing for maximum flavor in this German cucumber salad recipe.

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German Chocolate Cake

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Cake:

1 cup vegetable oil, plus more for greasing the pans

2 1/2 cups all-purpose flour, spooned and leveled, plus more for dusting the pans

1/4 cup unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon fine salt

4 ounces semisweet chocolate, roughly chopped

2 cups granulated sugar

3 large eggs, at room temperature

1 cup milk

Filling:

1 1/2 cups pecans

1 cup milk

3 large egg yolks

3/4 cup packed light brown sugar

4 tablespoons unsalted butter

1/4 cup corn syrup

1 teaspoon vanilla extract

1/4 teaspoon fine salt

1 1/2 cups sweetened shredded coconut

Frosting:

8 ounces semisweet chocolate, chopped

1 cup plus 2 tablespoons heavy cream

Special equipment: A pastry bag fitted with a star tip

1. For the cake: Preheat the oven to 350 degrees F. Lightly coat two 9-inch round cake pans with oil and dust with flour. Whisk together the flour, cocoa, baking soda and salt in a small bowl; set aside.

2. Microwave the chocolate in a small microwave-safe bowl on high power for 45 seconds; remove and stir. Microwave again at high power in 30-second increments, stirring in between, until the chocolate has melted completely; set aside.

3. Beat the granulated sugar, oil and eggs in a large bowl with an electric mixer on medium speed until smooth. Beat in the melted chocolate. Alternate beating in the flour mixture and the milk, adding the flour in three additions and the milk in two, starting and ending with the flour, until just incorporated. Add half the milk, and mix until just incorporated. Repeat with the remaining flour mixture and milk, making sure not to overmix. Divide the batter evenly between the prepared pans.

4. Bake until a toothpick inserted in the center comes out with moist crumbs, 30 to 35 minutes. Let cool in the pans for 10 minutes, run a thin spatula around the edges and then turn the cakes out onto a cooling rack to cool completely. (They will have a sugary "crust" on the top. This is from the melted chocolate and is not a problem. It will soften once the cake is assembled or if the layers are baked the day before.)

5. For the filling: While the cakes cool, spread the pecans on a baking sheet and bake, tossing once, until toasted, 8 to 10 minutes. Finely chop. Whisk together the milk and egg yolks in a medium saucepan until smooth. Add the brown sugar, butter, corn syrup, vanilla and salt, and cook over medium heat, stirring constantly, until the mixture has thickened and coats the back of a spoon, 5 to 6 minutes. (It will be similar to the thickness of eggnog.) Pour the mixture into a large bowl. (Don't worry if it seems thin. The coconut and nuts will bind it.) Stir in the coconut and pecans; set aside to cool.

6. For the frosting: Put the chocolate in a medium bowl. Heat 1 cup of the cream in a small saucepan over medium heat until steaming but not boiling, and pour over the chocolate. Let stand a few minutes, and then whisk until smooth; let stand at room temperature (or put in the refrigerator if your kitchen is hot) until thick but not set, 20 minutes to 1 hour. Add the remaining 2 tablespoons cream to the chocolate mixture, and beat with an electric mixer on medium speed until lightened in color and fluffy, about 1 minute (do not overbeat, or it will become hard and grainy). The frosting should hold medium peaks and will continue to firm up a bit as it stands. Spoon about 1 cup frosting into a pastry bag fitted with a star tip.

7. To assemble: Put one cake layer right-side up on a serving plate, and top with half the filling. Top with the second cake layer and the remaining filling, spreading it to about 1/2 inch from the edge. Frost the sides, and decorate around the top edge of the cake with the frosting in the pastry bag.

8. Loosely cover the cake with plastic wrap and leave at room temperature overnight. Unwrap and serve.

Letting the cake sit overnight makes it moister, tastier and easier to cut.

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Cake: 1 cup vegetable oil, plus more for greasing the pans 2 1/2 cups all-purpose flour, spooned and leveled, plus more for dusting the pans 1/4 cup unsweetened cocoa powder 1 teaspoon baking soda 1/2 teaspoon fine salt 4 ounces semisweet chocolate, roughly chopped 2 cups granulated sugar 3 large

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Apple Crisp

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2 apples (recommended: Fuji or McIntosh)

1 tsp lemon juice

60g strawberry jam or preserves

2 tbsps plain flour

45g butter, cold and diced

3 tbsps brown sugar

45g oats, uncooked

1/4 tsp ground cinnamon

Pinch salt

1) Preheat oven to 180C/Gas Mark 4.

2) Cut each apple in half along its equator. Using a melon baller, cut out each side of the core, creating a rounded hole. Rub exposed apple flesh with lemon juice. Place 1 tablespoon of jam into each hole.

3) For the topping: in a small bowl mix together flour, butter, brown sugar, oats, cinnamon and salt. Press this mixture on the top of each apple, covering jam.

4) Place in a baking dish filled with about a 1-cm of water. Bake until top is golden brown and apple is tender, about 35 to 40 minutes.

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Baked Apple with Crisp Topping | Recipes

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2 apples (recommended: Fuji or McIntosh) 1 tsp lemon juice 60g strawberry jam or preserves 2 tbsps plain flour 45g butter, cold and diced 3 tbsps brown sugar 45g oats, uncooked 1/4 tsp ground cinnamon Pinch salt 1) Preheat oven to 180C/Gas Mark 4. 2) Cut each apple in half along its equator.

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Cinnamon Streusel Coffee Cake

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Everyone needs a delicious coffee cake recipe in their repertoire, and this cinnamon streusel coffee cake recipe is the perfect option. Meaning "something strewn" in Old German, streusel is easy to throw together -- and then to throw on top of this sour-cream coffee cake.

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Blueberry Streusel Muffin

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Streusel Topped Blueberry Muffins Recipe

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A hint of lemon zest really perks up the blueberries in these cinnamon-sugar crowned muffins.

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Potato Salad

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Bacon gives this warm German potato salad recipe a boost of flavor. The vinegar and sugar dressing on this salad has the perfect combination of salty and sweet.

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POT ROAST (SAUERBRATEN)

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German Pot Roast (Sauerbraten)

Just a touch of sugar gilds the gravy in this traditional German sauerbraten, balancing both the pickling spice and notes of sour lemon.

Ingredients

1 (5-lb.) beef eye of round

2 cups red wine

1 ¹⁄₂ cups red wine vinegar

3 large onions, thinly sliced

1 large carrot, thinly sliced

1 bouquet garni (1 tbsp. pickling spices, 14 whole cloves, 8 whole black peppercorns, 3 bay leaves, 3 sprigs thyme, 2 sprigs parsley, wrapped in cheesecloth, tied with kitchen twine)

4 tbsp. unsalted butter

4 slices bacon, finely chopped

3 tbsp. flour

2 tbsp. sugar

6 gingersnaps, crumbled

Juice of 1/2 lemon

2 tbsp. chopped parsley

Kosher salt, to taste

Instructions

1. Season beef liberally with salt in large bowl. Bring wine, vinegar, 1 onion, carrot, bouquet garni, and 4 cups water to a boil in a 4-qt. saucepan; pour over beef. Cover and refrigerate, turning once or twice a day, for 5 days. Remove beef from marinade; pour marinade through a fine strainer into a bowl, and dry beef thoroughly. (Reserve 5 cups of the marinade and the bouquet garni.) Heat 2 tbsp. butter and bacon in an 8-qt. Dutch oven over medium-high heat; cook until bacon renders its fat, about 10 minutes. Transfer bacon to a plate; set aside. Add beef; cook, turning, until browned all over, about 25 minutes. Transfer to a plate; set aside.

2. Heat oven to 325°. Add remaining onions to pot; cook, stirring, until caramelized, about 18 minutes. Return beef to pot with reserved marinade and sachet; boil. Cover; bake until beef is very tender, about 2 ¹⁄₂ hours. Transfer beef to a platter; pour sauce through a fine strainer into a bowl.

3. Return pot to medium-high heat; add remaining butter. Add flour and sugar; cook, whisking constantly, until lightly browned, about 5 minutes. Add sauce, raisins, gingersnaps, and juice; return beef to sauce. Bring to a simmer, cover pot, and cook until slightly reduced, about 10 minutes. Thinly slice beef; arrange on a platter. Spoon sauce over top; sprinkle with bacon and parsley.

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German Pot Roast (Sauerbraten) Just a touch of sugar gilds the gravy in this traditional German sauerbraten, balancing both the pickling spice and notes of sour lemon. 1 (5-lb.) beef eye of round 2 cups red wine 1 1⁄2 cups red wine vinegar 3 large onions, thinly sliced 1 large carrot, thinly sliced 1 bouquet garni (1 tbsp.

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Beef Goulash

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My Kitchen in the Rockies | A Denver, Colorado Food Blog

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Is there a homier dish than Spätzle and beef goulash? Well, not for me. With cold temperatures and snowy weather outside, sitting down to a plate filled with homemade German beef goulash feels like being wrapped in a cozy warm blanket. I used to prepare my goulash on the stove top, which was very time consuming, but a few weeks ago, I treated myself to a new toy, the Cuisinart pressure cooker. LOVING it! Beans, stews, roasts, and soups are cooked in no time, which is often a necessity at my house, since my kids have a very busy after school schedule. This German beef goulash uses lots of onions to thicken the sauce and Hungarian paprika to add the very typical sweeter goulash taste that German beef goulashes are known for. Serve with homemade Spätzle or over fresh cooked rice for a very tasty family dinner on a cold winter evening. Enjoy!

Don't worry, the provided recipe for German beef goulash also works without a pressure cooker, just plan on longer cooking time on the stove top.

Author: Kirsten | My Kitchen in the Rockies

2.25 pounds (1 kg) lean beef stew meat, preferably grass fed

¼ cup organic olive oil

6 cups (800 g) organic onions, diced

4 Tablespoons organic tomato paste

2 Tablespoons Hungarian paprika

1 teaspoon thyme

¼ teaspoon Cayenne pepper

¾ cup water

¾ cup dry red wine

2 teaspoons (about) organic beef base, (I use Better than Bouillon)

pepper

kosher salt

1. Set your pressure cooker on browning and heat the olive oil. Brown meat in batches. Season with pepper and salt. Set aside.

2. Add onions and brown them slightly. Season with salt and pepper.

3. Add tomato paste and stir well.

4. Sprinkle paprika, thyme, and cayenne pepper into the onion mixture.

5. Place back the beef and add water, red wine, and beef base. Stir well.

6. Close your pressure cooker and set on high pressure for 20 minutes. Releasing the pressure naturally after the cooking.

7. Season with pepper and salt.

The winner of the cookbook giveaway Tasting Colorado is Susan from My Mother's Apron Strings. Congratulations Susan! I will forward your information to Farcountry Press and Michele.

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German Beef Goulash & Winner of the Cookbook Tasting Colorado

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Is there a homier dish than Spätzle and beef goulash? Well, not for me. With cold temperatures and snowy weather outside, sitting down to a plate filled with homemade German beef goulash feels like being wrapped in a cozy warm blanket. I used to prepare my goulash on the stove top, which ...

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Spaetzle Dumpling

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A traditional German dumpling or noodle, spaetzle is boiled in water or broth then pan fried in butter and served as a side dish.

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German Schnitzel

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Written on

This post contains affiliate links.

Okay, everyone, here it is! Drumroll...

How to make perfect Schnitzel!

As much as I love to cook - and being from Germany - it would be unforgivably inexcusable, a total outrage, if I didn't know how to make Schnitzel! After all, it's the quintessential German dish. Every tourist to Germany has had Schnitzel and most fall in love with it. (I suppose there are the occasional odd individuals who don't like it, and there's sadly just no helping them).

Most Americans associate Schnitzel with Wienerschnitzel. "Wienerschnitzel" is actually a geographically protected term in Germany and Austria and can only be made with veal. This traditional German Schnitzel is prepared the same way as Austrian Wiener Schnitzel. The only difference - German Schnitzel is made with pork (my preference) instead of veal. As for where the Schnitzel originally came from...the technique of breading and frying thin cuts of meat is attributed to the Romans from around 1 BC. Another little tidbit: Austrians will be the first to admit that Wienerschnitzel doesn't come from Wien (Vienna).

But whether it's Schweineschnitzel or Wienerschnitzel, when it's perfectly breaded, perfectly fried, and perfectly crispy, practically everyone loves a good Schnitzel! And now you can make it - perfectly - in your own kitchen!

Throughout the pictured recipe steps below, I'm going to share some tips and tricks with you that are important for achieving perfect results - like the kind of Schnitzel you'd get at a German restaurant - so be sure to read.

As already mentioned, Schnitzel is traditionally served with Spätzle and gravy, Pommes (fries), or Schwäbischer Kartoffelsalat (German vinegar-based potato salad - it's the best!). Additionally, it's usually served with a leafy green salad.

Don't forget to check out this authentic recipe for Homemade German Spätzle.

Here is the link to the best Restaurant-Style Schwäbischer Kartoffelsalat to serve on the side!

The most popular variations of Schnitzel is Jägerschnitzel ("hunter schnitzel", served with a rich mushroom gravy), Zigeunerschnitzel ("gypsy schnitzel", served with a zesty bell pepper sauce), and Rahmschnitzel ("cream schnitzel" served with a rich cream sauce).

Be sure to also try our recipe for Authentic German Jägerschnitzel!

All three are commonly found in German restaurants and both are positively delicious. When served plain, Schweineschnitzel (simply "pork schnitzel") is usually garnished with a slice of lemon and a sprig of parsley, as pictured.

Let's get started!

The first key to achieving the perfect Schnitzel is to pound it very thin, no more than 1/4 inch thick. The reason this is important is because you'll need to fry it at high heat for a short period of time to get that perfect crispy crust without leaving the middle of the meat raw.

The easiest way to pound the pork chops is to lay them between two pieces of plastic wrap. Be sure to pound them using the flat side of a meat mallet.

Lightly sprinkle each side with salt and pepper.

Have all of the "dipping bowls" laid out at the same time so you can move from one to the other quickly. Lay out two plates and a shallow bowl: Fill with flour/salt, lightly beaten eggs, and plain breadcrumbs (not panko).

Dip the pork into the flour, coating all sides.

Next dip the pork into the egg mixture, coating all sides.

Then coat the pork with the breadcrumbs. The next key to achieving the perfect Schnitzel: Don't press the breadcrumbs into the meat. Just softly coat the pork on both sides and all edges, and then gently shake off any excess.

The next key is to immediately fry the Schnitzels. Don't let them sit in coating or the end result won't be as crispy. You don't need a ton of oil, but you need enough so that the Schnitzels can "swim".

The final key is to make sure the oil is hot enough - but not too hot. It should be around 330ºF - test it with a candy thermometer. If it's too hot, the crust will burn before the meat is done. If it isn't hot enough, you'll end up with a soggy coating. When the oil is hot enough it will actually penetrate the coating less and you'll end up with a crispy "dry" coating instead of an overly oily one. The result will be a beautifully crispy coating with a tender and juicy interior, and that's exactly what we want.

Remove the Schnitzel from the fry pan and place them briefly on a plate lined with paper towels. Transfer them to serving plates and garnish with slices of lemon and fresh parsley sprigs. Serve immediately with Spaetzle, French fries, or German potato salad and a fresh leafy green salad.

Be sure to also try our recipe for Authentic German Jägerschnitzel (Hunter's Schnitzel with Mushroom Gravy)!

Topics include: as well as: Affiliate, Austria, Austrian, authentic, entree, German, Germany, main dish, meat, pork, pork chops, schnitzel By Country or Region, Disclosure, Food, Germany, Main Dishes, Meat, Western Europe

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Cynthia McCloud Woodman/What A Girl Eats

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Traditional German Schnitzel (Schweineschnitzel) - The Daring Gourmet

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Written on This post contains affiliate links. Okay, everyone, here it is! Drumroll... How to make perfect Schnitzel! As much as I love to cook - and being from Germany - it would be unforgivably inexcusable, a total outrage, if I didn't know how to make Schnitzel!