Since posting the German recipe (gypsy schnitzel) last week, I decided that I will make it a theme by adding more recipes of our house "german" favorites.
The first is going to be an appetizer made with Pumpernickel bread.
I first tried something similar at a quaint restaurant in the town of Kusel where I lived. I was reluctant to try it since I was not a fan of dark breads. I once tried rye as a child and hadn't attempted it (or other dark breads) since. I was pleased to find that the German Pumpernickel was milder than the American rye. The complexity of this dark brown bread's sweet, dark chocolate, almost coffee-like, earthy flavors had me begging for more. I especially liked how well it paired with the herbed cream cheese (quark).
After returning stateside, I attempted to make the appetizer I so enjoyed at the
Deutsches Haus. I have not been able to recreate it exactly.However, I have created
something that is comparable and delicious nonetheless.
Pumpernickel Bread
cut into small squares
Cream Cheese
Finely Ground Herb Blend
garlic, parsley, salt, white pepper, nutmeg, tumeric and fenugreek (if u have the last 3)
Petite Diced Orange Sweet Peppers
Fresh Dill
Mix the herbs together a little at a time. The strongest flavors should be the garlic and parsley with only hints of the others. *I do not have exact measurements for this recipe. I usually go by taste when trying to recreate something I've eaten at a restaurant* Blast the herbs a couple of times in a coffee grinder to finely grind and blend well. Adjust to taste. Mix with room temperature cream cheese. Place mixture in the fridge and let set for at least an hour. Spread cream cheese onto bread squares. Top with diced peppers and sprinkle with fresh dill.
Enjoy your delicious vorspeise!
With love, from my kitchen to yours....
No comments:
Post a Comment