Christmas Season: A Special Time

Although Christmas weekend is past, the Christmas season is still ongoing.  In the week prior to Chrismas Day, we made the rounds of our special Gasthäuser, those places where we are on personal terms with the Wirt and Wirtin and their family. At most of them, we've been "Stammgäste" for many years. The following are some of those Gasthäuser we visited during the last week before Christmas.

The Linde in Wallburg 

I go to the Linde for chicken nearly every week and have done so for years.  I have written about the Linde and their chicken several times.  Waltraud and her staff know exactly what I want and just say, "Wie immer, Janet?"  And I always do have the same:  deep fried chicken that is the best anywhere, pommes frites and her wonderful salad.  On special occasions, Hans goes with me as he did this time.  Waltraud and her husband Albrecht also host one of the best Oktoberfests in the area, one that is becoming more and more popular every year.

Above, the chicken I had that night and the little "Weihnachtmann" and angel violinist on the bar. 

We've been going to the Deutscher Hof in Biederbach for more than 20 years.  We had gotten to know Herr and Frau Burger very well during that time, as well as their daughter, Ruth Moser, who now runs the Gasthaus.  On Mondays, a group of us meet at the Stammtisch--the locals' table--where the conversation is never dull. 

Ruth is behind the bar in the above picture (and below); our group is around the Stammtisch--with Hans sitting just behind the lamp.

The church, shown on a snowy day, is across the road from the Deutscher Hof.

The Ferienwohnungen at the Deutscher Hof are wonderful, small modern apartments with all necessities and more:  one to two bedrooms; a kitchen fully outfitted with dishwasher, toaster, dishes and even an electric mixer; one to two bathrooms with showers and a living room with cable or satellite TV and a built-in china cabinet filled with wine glasses.  We have recommended their Gasthaus to many over the years and several of our Canadian friends have stayed there several times. 

Below, some pictures from our afternoon at the Bruckerhof. 

The first time I went to the Bruckerhof, just outside Reichenbach, was with friends in 1981, shortly after I arrived in Lahr to work at the Canadian Forces hospital.  On that evening I wondered where in earth we were going!  We drove along a narrow road and then through a farmer's yard.  The road was (and is still) wide enough for only one car with a few places where one could pull in so another could go by. 

Hans has known it from the early 1970s when he was posted to Lahr the first time.  (He was posted there again in 1980 and has been here since.)  He meets at the Bruckerhof weekly with a group of Canadian and German men, all of them either retired Canadian military or Germans who had worked for the Canadians. (The remains of the  " X OB's  Legion Germania," a group formed in the 1980s.)  We women are invited to join them a couple of times a year.  This was one of those times.  Bruckerhof means "Brucker farm."

Herr and Frau Brucker--the Wirt and Wirtin-- with their young son.  Herr Brucker took the Gasthaus over from his mother and father who live there still.  Senior Wirtin, Frau Brucker, also is still involved with the running of the Gasthaus. 





One of the most beautiful Gasthäuser we know is the Bauhöfer's Braustüb'l.  It is near Renchen in the small village of Ulm, about 40 minutes north of us.  It belongs to the Ulmer Brauerei.  Whenever we are in that area, we go to the Gasthaus and occasionally we make a special trip there, which was the case this time.  It is worth a visit if only to see the inside.  Their food is excellent as is their beer, of course.  So two more good reasons to visit it.  In summer they have a wonderful beer garden under the trees.  Usually I have their Buletten and potato salad as both are favourites of mine.  On this particular day, we didn't eat as we had other plans.  Hans did have a Pretzel, though, as they are also very good there.

Some views of the Gasthaus decorated for the Christmas season. 

 Two of many of their stained glass windows with Christmas decorations:



Those other plans I mentioned meant the Kleiner Meierhof in Ettenheimweiler. We've been frequenting this family Gasthaus for many years. Their children were very young--about 6 and 8 years old--at the beginning. The two would come to our table and wish us a "Guten Appetit!" Now both are in their 20s.

Erich works full time during the day and pours the beer and serves guests in the Gasthaus during the evening. Sylvia trained as a cook, so she is in the kitchen until everyone has been served, after which she'll often sit down with us to talk--as will Erich. In fact, they spend a lot of personal time with their guests at the Gasthaus.  Her green and mixed salads and her Wurstsalat are about the best in the area. They hold several special nights throughout the year, including wild boar, venison, a winter grill evening and a summer Bavarian night, the latter held outside and with a band.

Erich at the Stammtisch with guests

 



The last Gasthaus we visited before Christmas was the Engel in Dörlinbach on December 23rd.  That is over the mountain from us so we were very glad that the night and the roads were clear.  Martin Grimm runs the Gasthaus along with his wife Monika and brother, Ulrich.  Martin is a trained cook, but he says that he learned a lot beside his mother who helped in the kitchen until she became ill at age 80.  She and Martin's father ran the Gasthaus for many years, after which Martin took it over.  His grandparents and great grandparents ran it before that.  Monika helps prepare the food and does some cooking as well.  Uli runs the bar and does the serving.  He loves hockey and attends all the games in Freiburg--usually on a Friday night.  We go on the nights we know he will be there as we enjoy his sense of humour and, more importantly, Hans says he pours the best "Pils" in the area.

Martin is a great cook.  Everything served is of the best quality and full of flavour.  On this occasion we each had Rumpsteak.  It was perfectly cooked and superb.  We had along with it a Feldsalat (my favourite salad), onions and herb butter as well as Kroketten--as we always do--which they make from scratch and are different than any you will find elsewhere.  They are so good that I think I sometimes go there because I am craving them! 

Hans and Martin. 

Our steaks that night at right.  We took half home!  Uli and his freshly poured Pils for Hans.  A view to the second dining area with their electric icicle decorations above the open area. 

 





 







We put up our tree on the morning of December 23rd.  Hans had gotten it at our usual tree farm in the hills a couple of days before.  This was also 4th Advent Sunday and the day we lit the fourth candle.  All was now in readiness for the two big days to come as we also prepared a few things for our special meals on Christmas Eve and Christmas Day.

Hans and I at the Bauhöfer's Braustüb'l at the Ulm Brauerei

We wish you all the best of the season and for 2013! 









Advent and the Christmas Season

Christmas has arrived but today I am writing about the period leading up to that magical time.



 

The month of Advent is a busy time for everyone, us included.  We make the rounds of several of our local Gasthäuser, celebrate with friends over a special meal at a restaurant or party, entertain at our own annual Christmas party, browse at some of the Christmas markets and, as always, drive into the country for our Christmas tree.  Along with some baking and shopping, the days are filled.  Family is missing--the only down side--but we enjoy immensely this time of year regardless.  It is a special part of our life here.

Here are a few of the things we've enjoyed and places we've been this December during Advent, starting with our pre-Christmas party on 1 December:

Two pictures showcasing our guests around the coffee table

For the first time, we held our party in the afternoon.  It was 1st Advent weekend. That worked best for many, including us.  A lot of our friends no longer enjoy driving at night, especially in the winter, as one never knows whether there will be snow or perhaps fog.  We live at the top of a fairly steep hill, so that can be a worry.  For us, it was somewhat hectic on that day itself, but overall it worked out well.  Everyone seemed to enjoy themselves (as did we), and our feet were up by seven in the evening.  As it happened, there was no snow or fog.  It was a bright, sunny day.

As usual (this is a tradition), Hans welcomed everyone with a glass of "moose milk," better known as eggnog. This goes back to military days.  He makes this from scratch each year.  He has, though, occasionally served Glühwein instead.  The buffet is simple:  a huge pot of chili and lots of garlic French bread.

Dessert is also traditional:  trifle.  I swear every year that I'll make something else, but thus far it has always been the same, including this year. 

 

The trifle being displayed by Bill Fairley.  On the right, the wonderful red wine cake made by Sylvi Schlager.

 

 

Of course, lots of wine, beer on tap (Hans has a beer fridge which holds a 15-liter keg of beer) and mineral water are offered.  We don't offer hard liquor during the party, although

occasionally a Schnaps after eating materializes.

 

Hans and I at the Christmas party held in a Gasthaus near Freiburg. 

 

The following weekend, also on a Saturday afternoon, we attended the annual Christmas party that our German veteran friends put on, all now in their 80s.  Hans and I have been included in this for many years.  This is a sit-down dinner in a small town outside Freiburg.  A gentleman entertained us musically on an accordian throughout the afternoon.  A few years ago, a lady pianist did the same.  Some wonderful Christmas music and always, "Alte Kamaraden," in memory of old comrades. 

 

That same weekend on 2nd Advent Sunday, in late afternoon, we wandered through the Christmas market in Münchweier.  It was filled with atmosphere: old houses, the church and stalls that lined the hilly street on both sides.  There, we each had a mug of Glühwein.  It not only warmed our stomachs but also our hands, as it was a cold and frosty day.
 

The Gasthaus and Metzgerei Rebstock traditionally open their shop on this weekend with complimentary glasses of Sekt (Champagne-like wine) for those who go inside.  These are two views from outside through the glass.  Some booths and scenes along the street follow.

 







 

St. Nicolas on the left and a wine booth on the right

Crepes being made while we watched.

 

 

A hot mug of Glühwein to warm the hands.
In the picture below, Whitey, a recent stray, is enjoying the comfort of a warm house on 3rd Advent.



On that Sunday, we picked up two lady friends:  Anita and Lina.  I have written about them on my blog before.  Anita is 88 (I had thought she was "just" 86, but "No," she told me, "I am 88!"); Lina is now 96 and always game for dinner at a good restaurant.  Age is catching up but they are still able to get out.  This time we enjoyed a lovely meal in the historic Gasthof Krone, a hotel-restaurant in Kirchhofen, a small town south of Freiburg in the Markgräferland. That is a large wine area and known especially for their Gutedel wine. They also are known for their special Markgräfler cut wine glasses (see at left).  The Krone dates back to 1747 and has been in the same family for over 200 years.  It is warm and cosy inside with wood paneling, soft lighting, good food and good service.



 

Below, a view of the dining room before other guests arrived.  The other, the corner where we sat, shows a crucifix (typical in many Gasthäuser in our part of Germany as it is predominanly a Roman Catholic area) and old family pictures on the wall. 

 



 

Hans had pork medaillons with mushrooms (left); I had pork medaillons with a pepper cream sauce.

 

In the last week or two of Advent we visited the farm market "Kasperhof" outside Schuttertal and Dörlinbach. We bought a large piece of Schinken (German-style smoked ham).  Schwarzwald Schinken is world famous and is a protected product.  We also bought two thick rumpsteaks and some jelly. This is a typical German farm although not all farms have their own store. Most of their products are produced right there.







 

 



 



Farm bread below and Schinken and sausages hanging beside the blackboard with specials noted.

  

Christmas cookies and other sweets

 

 

 

I also did some baking, most of which I have given away as small gifts.  I made my Scotch cake, whipped shortbread and gingersnaps again this year.  The latter were from a recipe of my mother's, one she had been given by my father's aunt.  Last year's gingersnaps were from a recipe my mother was given by her aunt--thus both were my great aunts whom I remember well.

 



 

The last week to ten days before Christmas we visited all our local Gasthäuser with many dinners out.  For Christmas itself, though, we were at home.  My next blog within a day or so will tell you about that special part of our Christmas celebration.

 



Fourth Advent Sunday, the day before Christmas Eve with Christmas Day soon to arrive. 



 



 

 



 



 



 

 

 



 



Spareribs on Winter Days

Our first real snow arrived two days ago. It was a cold day, but a great day for baking spareribs. I absolutely love them so this was the perfect excuse. Hans doesn't crave them as I do, but he does like them, especially my ribs with the barbecue sauce. On this particular day, I made two others that I also love.

 

The BBQ ribs shown I made for lunch one day last July for women friends.

Spareribs Canadian-and-American-style are not known that well here in Germany, at least not in our part of the country.  They generally are not something found on a Gasthaus menu.  If they are on a menu, they will often be accompanied by sauerkraut (but no sauce).  Many fresh ribs at the supermarket here are already marinated--although not all are. I prefer to marinate my own and make my own sauce.



 

Below, that snowy morning through our kitchen window.

 



 

A few years ago, I decided to serve my spareribs with BBQ sauce to German friends.  I wasn't sure how ribs would go over.  Well, both couples loved them.  Hans-Peter declared them the best he had ever had!  He and Monika had a house in Ontario at that time where they spent their summers, so they were familiar with them they told us.  They immediately christened them "Schottische spareribs" because of my Scottish ancestry (even though I am a 6th generation Canadian!).  They asked for my recipe.  Monika has made them many times since.  Gertrud and Jürgen were also familiar with ribs, having lived in Winnipeg for a few years, although I don't know if they ever cooked them at home.  But they did like mine. 

The first time I had spareribs myself was back in about 1962 in Lamorteau, Belgium where we lived at the time.  We were part of the RCAF based in Marville, France, which was situated just a few kilometers from the Belgian border. 

 

An old postcard of our village of Lamorteau

Several Canadian military families lived in our small village and we women would meet from time to time for afternoon tea and talk.  (None of us worked outside the home; in fact, rarely did any woman during those days.)  Recipes were passed around.  On one occasion, one of the women, Ruth Cowie, served sweet and sour ribs.  That was the beginning  of my love affair with spareribs.  Another friend at about that same time, Helen Danyluc, gave me her recipe for barbecued ribs.  I made both those dishes for many years as my kids were growing up. 

(During those same years, I also acquired a taste for Chinese food while visiting Tivoli Gardens in Copenhagen, Denmark.  That, however, is another story; no spareribs that day.)\

 

 

I  became a huge fan of spareribs and eventually I started cutting out recipes for them whenever I saw one that appealed to me--and many did.  I have so many clippings that I shall never make them all, but I love reading them and from time to time trying one of them out.  I have many cookbooks as well, so I have more recipes than I will ever need or will ever make.  I think, though, that is the fun of it all:  the browsing through them and almost tasting the dishes from the pages!
 



 

I have gone beyond sweet-and-sour and barbecued ribs, although I still love them.  I now also love Asian-style and maple-glazed and so many others.  One that I made many years ago is without a sauce altogether.  The recipe is called "Crown Roast of Spareribs."  It is in a cookbook called The Lily Wallace New American Cook Book that my mother gave me as a shower gift before I was married.  I needed that book as I could barely cook.  I didn't make those spareribs, however, until we were posted to France about nine years later and after I had had those sweet-and-sour ribs to spur me on. 

Crown Roast of Spareribs:  Those ribs were left in one large two-pound piece, tied so that they were in a crown roast shape, and then set upright around the edge of a baking dish.  Into the cavity went the rest of the ingredients, all mixed together first:  2 cups cooked regular rice; 2 cups bread crumbs (I pulled bread apart into small pieces); 1 minced carrot; 1 large minced onion; 1/4 cup raisins; 3 tablespoons butter or fat; 1/2 teaspoon powdered sage; 2 teaspoons salt; 1/4 teaspoon pepper.  It was then baked in a 325F/160C oven for two hours. 

My Method : Instead of buying one large slab, I often placed half the ribs--meat-side facing up--into the casserole, piled the stuffing on top and then placed the remaining ribs on top of it all--meat-side down.  (The fat from the ribs and the butter moistened the dish.) That was enough for the four of us, the children being very young.  It wouldn't be enough today for four.  I haven't made those ribs for many years, so I am not sure how they would compare to many others I have made since.  If I were making them today (and perhaps I shall before long), I might make a BBQ sauce to pass around for those who wish it.  I think, though, that I likely would still enjoy them now with or without any sauce.  I might decide, however, to add another herb or two.


Another ribs recipe in that cookbook called for sauerkraut.  Just sauerkraut was used and placed between the two layers of spareribs.  Some juniper berries, a bay leaf, a little sugar and perhaps some chopped onion and apple mixed into the sauerkraut first would add more flavour.

On the left, a postcard of Zweibrücken, Germany from the 1950s, but one I bought there in about 1962.  Below, Saarbrücken, Germany as shown on a tourist brochure.


In those days that we lived in Belgium we bought both the ribs and sauerkraut at a German Metzgerei near Saarbrücken.  From time to time we visited Canadian friends, Evelyn and Brent Rudolph, in Zweibrücken, where RCAF 3 Fighter Wing was located.  On the way back to Belgium, and before driving into the country of Luxembourg (another Belgian neighbour and on Germany's western border), we passed this butcher shop.  The Metzger, or butcher as we call them in North America, would scoop the fresh sauerkraut out of a huge barrel, place it into a container and along with the ribs off we would go.



As you can see, I've been a spareribs fan for many years.  During the last few days I have been poring over clippings in my spareribs file folder, in my computer recipe file and in a couple of books trying to decide which ones to give.  It's been a difficult decision as I have so many that I love.  Below, two types of ribs that I made this week.  Recipes to follow.  But first:


Precooking ribs in water:  I nearly always precook spareribs in water for about 45 minutes to an hour, even when not called for in a recipe.  I also usually do that instead of precooking in the oven first as is sometimes called for.   I have done otherwise, but the recipes I am giving, I simmered them as follows:

Place ribs in a high pot and cover well with water.  Add the following:  a bay leaf; a celery top with leaves; several peppercorns; 1 small onion cut in half; 6 to 8 juniper berries; some salt.  Bring to a boil and then simmer them until tender, but not longer than 1 hour.  Drain them.

At this point, you can cool them and place them in the fridge until ready to use later in the day or the next day.  Or--as I sometimes do--after they are cool, place them in a zip lock bag and freeze them until ready to use.  It makes it much easier to have them all ready to bake, barbecue or simmer in a sauce on the stove or in the oven later.  A much shorter time will be required to finish them as well.

Baked Asian Spareribs - Serves 4 to 5
My sister Paula sent me this recipe but had not made them yet herself.  I tried them and really liked them.  I believe she found the recipe on the internet.  I have made several changes and prepare and cook them somewhat differently.  I have made these twice, the last time just this week. 

3/4 cup brown sugar (I used dark brown)
1/2 cup soy sauce
1/2 cup ketchup (Heinz is best)
1/4 cup white wine (I used Weissherbst this last time, a type of rose; both the white and rose are good)
1/4 cup pineapple juice (I used peach juice another time; both from canned fruit and both good)
3 cloves garlic, minced
1 tablespoon gingerroot, grated
1 tablespoon parsley, chopped
About 4 to 5 pounds or 2 to 2-1/2 kilo back pork ribs

Marinade:  Combine the sugar, soy sauce, ketchup, wine, juice, garlic, gingerroot and parsley.  Mix well.

Place the pre-cooked ribs into a large zip lock bag and pour the marinade into the bag over the ribs.  Close the bag and place it in a bowl and refrigerate for several hours or overnight, turning the bag occasionally.

Preheat the oven to 325F/160C.  Place the ribs, marinade and all, into a casserole dish large enough to hold them well.  Cover them with tinfoil.  Bake them for about 35 to 40 minutes, basting them a few times, turning them occasionally as well.  Remove the foil after about 25 to 30 minutes (or earlier if wished) and baste the ribs a few times until they are brown but still with sauce left in the casserole dish.  Don't cook them too long as you want them to be tender and not overdone. 



Maple Glazed Ribs - Makes 4 to 6 servings

These may be cooked in the oven, on top of the stove or for the last few minutes on the BBQ.  This recipe is easy.  The ribs are sticky.  There is not a lot of sauce, but you don't need much as the sauce adheres to the ribs while cooking.  Follow the method I gave above for precooking in water.  This recipe came from Canadian Living 1985, but with my changes.  Make sure you have lots of finger wipes as you will be sticky, too.  These are finger licken good!

3 pounds pork back ribs (I use about 4 lbs; you can double the sauce if wished; I often do.)

Marinade
3/4 cup maple syrup
2 tablespoons ketchup (Heinz)
2 tablespoons brown sugar
1 tablespoon cider vinegar
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon dry mustard powder (hard to find in Germany, so use 1 tsp or so German or English mustard)


Preheat oven to 325F/160C.
Cut the ribs into serving pieces.  Optional:  Place the precooked ribs in a large ziplock bag.  Place the marinade ingredients into a small pot and bring to a boil. Mix well. Cool a bit and pour over the ribs in the bag. Refrigerate for several hours or overnight. Then, place all into a casserole dish and bake for about 35 to 40 minutes, basting and turning occasionally until they are tender.

Or, you can place the ribs uncooked into a casserole dish.  Pour the warm marinade over them and bake, uncovered, for at least an hour or until tender.  These are so good, especially if you like sweet ribs!

In summer when in Nova Scotia and visiting my friend Jean in Dartmouth, one of the places we go to occasionally is a pub near her called the Mic Mac Bar and Grill on Waverley Road. I always have their barbecued ribs and they are excellent. I smartly order the large size so that I'll have enough to take home with me the next day. It is also the best buy. I didn't get there last summer but I hope to next year. In the meantime, I made barbecued ribs for myself here in June when Hans was in N.S. (I went over later.) The picture shows the ones I made for myself that evening along with homemade deep fried potato slices.



Finally, to my recipe for those ribs:

Follow the precooking method for the ribs.  Then either cook them right away or place them in the fridge, in with the sauce or not.  As the sauce makes a lot, you will likely have some left over.  I put any leftover, unused sauce into a jar in the fridge and use it as a sauce for chops, steak or chicken.

Janet's Barbecue Sauce - Enough for 4 to 6 pounds/2 to 3 kilo ribs
Makes 4 to 4-1/2 cups sauce (This recipe can be halved or doubled.)

2 cups (1/2 liter) Heinz ketchup
1/4 cup chili sauce
1 tablespoon Tabasco Sauce
2 tablespoons Worcestershire Sauce
3 tablespoons lemon juice
1/4 cup red wine vinegar
2 to 3 tablespoons brown sugar
3 tablespoons mild to medium mustard (preferably Dijon or German)
2 tablespoons salad oil (not olive oil)
1/4 cup molasses or honey (I use molasses)
1 tablespoon steak sauce, such as HP Sauce
1/2 teaspoon dry mustard powder (or use a teaspoon or so Canadian/American/German mustard)
3 or more cloves garlic, minced
2 medium onions, finely chopped
1/2 teaspoon black pepper
Salt to taste
1 cup export beer (not Pils and not dark beer; use regular beer)
(Optional) A little smoke or Ketchup with smoke

Mix all sauce ingredients together. Place ribs in a large pot or in a casserole dish. Add as much sauce as you need to the ribs and cook them on top of the stove (in a pot) or in a pre-heated 325F/160C oven (casserole dish or roast pan) for about 45 to 60 minutes. Turn and baste every so often. Watch carefully so that they don't burn.

You can pass the remaining sauce at the table or refrigerate it for another use.  Serve and enjoy!  (Make sure that the sauce you keep in the fridge to use later was not cooked with the ribs.)  Any remaining ribs and sauce that were cooked together freeze well. 

Above, the Asian ribs and BBQ ribs along with two types of chicken wings that I served Monika and Gertrud here last July for lunch.  I'll write about chicken wings sometime as they are also one of the favourite things that I make from time to time.
I left out one of my favourite rib recipes as I know I will get another craving and perhaps that will urge me on to write about spareribs again.  Lots of recipes still.  But not for a while!  This week I had ribs twice, so for now my craving has subsided.  I might, though, have them one more time as a few are still left!

Bon Appetit!  

 

Enjoy the Winter Days and the Advent Season!