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Hi Juan,
the following is the recipe for "Marillenknoedel". I hope that my
translation makes sense.
(All measurements are metric or German!)
1 Kilogram apricots
1 sugar cube per apricot
50 grams butter
200 grams MAGERQUARK (see notes below)
2 egg yolk
� teaspoon salt
300 grams wheat flour
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3 liter water
2 teaspoons salt
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50 grams butter
4 table spoons SEMMELBROESEL (ground dry unsweetened rolls)
3 table spoons sugar mixed with � teaspoon cinnamon
******************
Wash apricots, dry with kitchen paper or towel, remove kernels(?),
fill with 1 sugar cube.
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Beat butter until creamy, add Quark, � teaspoon salt, and eggyolk.
Stirr while adding flour slowly. If dough is not smooth enough add a
LITTLE water.
Roll out dough to a thickness of about 0,5 cm (approx. � inch).
Cut dough into squares 6 by 6 cm (approx. 2� by 2� inch).
Put apricot on square and form "Knoedel" with hands.
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Fill large pot with water, add 2 teaspoons salt, bring to a boil.
Put Knoedel into boiling water and reduce heat.
Let them simmer for about 7-10 minutes, depending on consistency and
thickness of dough.
Take Knoedel out of the water, drain and put in pre-heated bowl. Keep
in a warm place.
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Melt 50 grams butter in a pan, add Semmelbroesel, stirr until
Semmelbroesel get brown.
_________
Serve, pour butter/Semmelbroesel mixture over it and sprinkle with
cinnamon-sugar.
Guten Appetit!
Felix
P.S. Due to difficulties getting quark in th US I added an excerpt of
a topic regarding quark. The conference is DCC::GERMANY.
<<< DCC::DISK$PRODUCTS_1:[NOTES$LIBRARY]GERMANY.NOTE;1 >>>
-< Germany - The Country, its people, and its culture >-
================================================================================
Note 99.2 Translation for QUARK 2 of 11
COVERT::COVERT "John R. Covert" 24 lines 10-AUG-1989 06:16
-< Kathy could drive up to a dairy in Lancaster, Pa. >-
--------------------------------------------------------------------------------
Quark is curd, as in "eating her curds and whey."
If you could get un-cheesed cottage cheese (Quarkk�se), you'd have it.
Curd -- precipitate or coagulum formed in milk subjected
to the action of rennet or acidified by lactic
ferments. It is a result of the precipitation of
casein and contains varying proportions of butter,
depending on whether or not the milk has previously
been skimmed. When curd is obtained by the action
of rennet, the serum still contains a considerable
proportion of casein, which can be precipitated by
a second coagulation. The serum of milk curdled
by acidification contains very little casein.
Curd can be eaten as it is or with cream. Curdling
is the first operation in the manufacture of cheese.
I've never seen curd sold in a food store in the U.S. Try a dairy.
/john
<<< DCC::DISK$PRODUCTS_1:[NOTES$LIBRARY]GERMANY.NOTE;1 >>>
-< Germany - The Country, its people, and its culture >-
================================================================================
Note 99.5 Translation for QUARK 5 of 11
WNPV01::HANLON 9 lines 10-AUG-1989 20:41
-< Quark + USA = schwierig >-
--------------------------------------------------------------------------------
It appears not too many dairies distribute the fresh stuff (perhaps
in some parts of Pennsylvania and I hear in Washington State) but
the Sahne Quark (don't know the difference but I assume it's less
perishable) will likely be avilable at most deli's with the name
"German" in their name. One deli owner I spoke with said he has
received back good reports on its use in German cheese cake. Good
Luck!
---Chris
<<< DCC::DISK$PRODUCTS_1:[NOTES$LIBRARY]GERMANY.NOTE;1 >>>
-< Germany - The Country, its people, and its culture >-
================================================================================
Note 99.9 Translation for QUARK 9 of 11
HOTJOB::HELANDER 14 lines 28-AUG-1989 13:11
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While visiting Finland some years ago, my wife and I were intro-
duced to the stuff (rahka in Finnish). I asked a cousin about it
and she gave us the following instructions:
Put 2 liters of whole milk into a wide casserole dish that can
be heated in the oven. Let it turn into buttermilk; when it is
soured, place the casserole into a warm, not hot, oven. Draw a
knife through the buttermilk to break it up into squares. When
the curds (the thick stuff) has separated from the whey (the thin
milky stuff) strain it through cheesecloth. The 2 liters of milk
should produce about 300 grams of curds.
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