The Houston Office of Balfour Yearbooks / 1

THE HOUSTON OFFICE

Ach der lieber!

It’s Dinner with Jimmy Glenn & Catherine

Saturday, March 24, 2012

2 / Dinner with JG & C

The Houston Office of Balfour Yearbooks / 3

1Kir Royale Champagne CocktailTomaten Nana (Tomato Nana)

Lachstüten mit Rahm (Salmon Cones with Cream)Feiner Rindfleisch-Salat (Beef Salad on Crackers)

2Marinierter Thunfisch mit Dillgurken (Marinated Tuna with Dill Pickles)

Riesling

3Spätzle

4Spinatcremesuppe (Cream of Spinach Soup)

5Gewürzter Rotkohl (Spiced Red Cabbage)

Kulebiak

6Berentzen Apfellikör (Berentzen Apple Liqueur)

7Sauerbraten mit Kartoffel-Salat (Sauerbraten with Potato Salad)

Bier (Beer)

8Schwarzwälder Kirschtorte (Black Forest Cherry Cake)

Dinner with Jimmy Glenn & Catherine

Saturday, March 24, 2012

4 / Dinner with JG & C

Kir Royal Champagne CocktailsIngredients1 ounce creme de cassis3 ounce(s) champagne or sparkling wine

PreparationFor each cocktail, pour creme de cassis into a champagne flute. Top with champagne or sparkling wine. Pouring the wine in after the liqueur helps mix the drink naturally, if you pour the liqueur into the wine it will sink to the bottom.

Salmon Cones with CreamYield: 6 servings

Ingredients2 tablespoon(s) horseradish1 tablespoon(s) vinegarsaltpinch sugarGelatine1/2 cup(s) whipping cream6 slice(s) smoked salmon

PreparationMix grated horseradish, vinegar, salt, and sugar. Dissolve gelatine and add. Fold in whipping cream. Roll salmon slices into cones and fill with mixture. Put in refrigerator to harden.

Tomatoes NanaYield: 8 servings

Ingredients8 small tomatoes1 cup(s) chicken cooked1/2 cup(s) walnuts choppedsalt and pepper1/2 cup(s) cream1/2 cup(s) mayonnaise

PreparationPartially hollow out tomatoes. Chop chicken and nuts finely; add salt, pepper and cream. Mix well, stuff into tomato shells and garnish with mayonnaise. Serve cold.

The Houston Office of Balfour Yearbooks / 5

Beef SaladYield: 8 servings

Ingredients1 tablespoon(s) mustard4 tablespoon(s) beef stock2 tablespoon(s) vinegar2 tablespoon(s) oilsalt and pepper1 pound(s) well cooked beef1 hard cooked egg1 cooked potato1 small onion5 small pickled cucumbers

PreparationFirst five ingredients are the Marinade. Mix marinade ingredients well. Dice all other ingredients finely, or cut in slices or strips. Mix into marinade. Put on crackers or small bread pieces. Decorate with parsley. Chill and serve.

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Marinated TunaYield: 8 servings

Ingredients4 pound(s) tuna steaks6 tablespoon(s) butter melted1/4 cup(s) dry sherrysalt and pepper

Marinade1 2/3 cup(s) water2/3 cup(s) white wine vinegar2/3 cup(s) good fish stock1 onion thinly sliced6 white peppercorns1/2 teaspoon(s) allspice2 cloves1 bay leaf1 1/2 tablespoon(s) bottled capers drained2 dill pickles diced1/2 cup(s) olive oil

PreparationPreheat the oven to 350. Put the tuna steaks into an ovenproof dish and brush with the butter. Sprinkle over the sherry. Season well and bake for 20 - 25 minutes, or until just tender. Leave to cool.

Meanwhile boil the water, vinegar, fish stock, onion, spices and bay leaf together in a pan for 20 minutes. Leave to cool before adding the capers, dill pickle and olive oil.

Once the tuna steaks have cooled, pour over the marinade.

Cover the dish with clear film and leave to marinade the tuna for 24 hours in the refrigerator, basting occasionally. Serve with dill pickles and slices of pumpernickel or rye bread.

The Houston Office of Balfour Yearbooks / 7

Spatzle with Jarelsberg and BaconYield: 6 servings

Ingredients3 cup(s) plain flour1/2 teaspoon(s) salt2 eggs beaten1 cup(s) milk1 tablespoon(s) sunflower oil2 tablespoon(s) butter meltedblack pepper7/10 pound(s) Jarlsberg cheese shredded6 piece(s) Bacon chopped

PreparationSift flour and salt into a bowl and make a well in the center. Add eggs and enough of the milk to make a very soft dough.Beat the dough until it develops bubbles, then stir in the oil and beat again. Bring a large pan of salted water to boil. Add oil.

Dampen a chopping board with water and place the dough on it. Shave off strips of the dough into the water using the broad side of a knife.Cook for 3 minutes, then remove the pieces with slotted spoon. Repeat until all the dough has been used up.

Stir in 1 T. Olive oil and bacon grease. Season with salt and pepper and toss to coat.

Preheat the oven to 400. Oil a 9x13 baking dish. Spread the spatzle in the dish and dot with the butter. Sprinkle with the cheese and bake for about 20 minutes or until hot and cheese is melted. Sprinkle with bacon pieces.

8 / Dinner with JG & C

Cream of Spinach SoupYield: 8 servings

Ingredients2 bag(s) 10 oz spinach5 cup(s) salted water2 onions very finely chopped2 tablespoon(s) butter3 tablespoon(s) plain flour1 cup(s) double creamsalt and pepper4 hard-boiled eggs, sliced4 piece(s) bacon, crumbled

PreparationBring salted water to boil in large pan. Add spinach and cook for 5-6 minutes. Strain the spinach and reserve the liquid.

Blend the spinach in a food processor or blender to puree.

Fry the chopped onions in butter until pale golden brown. Remove from heat and sprinkle in flour. Return to heat and cook for 1-2 minutes to cook the flour.

Sir in reserved spinach liquid and, once it is all incorporated into the soup, bring it back to boil.

Cook until thick then stir in the spinach puree and double cream. Reheat and adjust the seasoning.

Served garnished with extra pepper, sliced eggs and crumbled bacon pieces.

The Houston Office of Balfour Yearbooks / 9

Spiced Red CabbageYield: 12 servings

Ingredients6 slice(s) thick bacon, diced1 large onion, chopped1 large head red cabbage, shredded3 garlic cloves, crushed1 1/2 teaspoon(s) caraway seeds1/2 cup(s) water2 firm, ripe pears, cored, choppedjuice of 1 lemon2 cup(s) red wine3 tablespoon(s) red wine vinegar3/4 cup(s) honeysalt and peppercaraway seeds and fresh chives to garnish

PreparationDry fry the diced bacon in pan over gentle heat for 5-10 minutes til golden brown.

Stir in onion and cook for 5 minutes til pale golden.

Stir the cabbage, garlic, caraway seeds and the water into the pan. Cover and cook for 8-10 minutes.

Season well, then add the pears, lemon juice, red wine and vinegar. Cover and cook for 10-15 minutes. Stir in honey.

If there is too much cooking liquid remove the lid and allow to reduce. Adjust seasoning to taste. Serve sprinkled with caraway seeds and snipped fresh chives.

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KulebiakThis is a baked, rolled dough filled with a delicious mushroom sauerkraut mixture.Yield: 12 servingsIngredients2 package(s) 1/4 oz active dry yeast1/4 cup(s) warm water 110 F1 1/2 teaspoon(s) sugar4 cup(s) all purpose flour3/4 cup(s) warm milk 110 F1 tablespoon(s) butter, melted1/8 teaspoon(s) salt1/8 teaspoon(s) ground nutmeg2 eggs slightly beaten1 egg white, beaten

Kulebiak Filling10 ounce(s) mushrooms, chopped2 pound(s) sauerkraut, drained2 tablespoon(s) butter2 large onions, minced3 hard cooked eggs, choppedsalt and pepper

PreparationPrepare Kulebiak Filling. In a small bowl, dissolve yeast in warm water. Stir in sugar and 1 T. flour. Let stand until foamy, 5-10 minutes. Beat in milk, butter, salt, nutmeg, eggs and 2 cups flour. Stir in enough remaining flour to make a soft dough. Turn out dough onto a lightly floured surface. Clean and grease bowl. Knead dough 8-10 minutes or until smooth and elastic. Place dough in greased bowl, turning to coat all sides. Cover with a damp cloth. Let rise in a warm place, free from drafts, until doubled in bulk. Preheat oven to 350. Grease a large baking sheet. Punch down dough. Divide dough in 1/2. On a lightly floured surface, roll our 1/2 the dough to 14” x 12”. Spread 1/2 Kulebiak Filling over rolled dough, to 1 inch of edge. Roll dough lengthwise, jelly roll style. Crimp ends closed by pinching them together. Tuck ends under. Carefully place filled Kulebiak on greased baking sheet. Repeat with remaining dough and filing. Pierce each Kulebiak with a fork to allow steam to escape. Brush filled Kulebiak with egg white. Bake 45 minutes or until golden brown. Let cool slightly. Cut in 1 inch slices. Makes 2 rolls.

Kulebiak Filling:Place sauerkraut in large sauce pan. Cook, uncovered, over medium heat 10 minutes. Melt butter in large skillet. Add onions, saute over medium heat until tender. Add mushrooms, saute, Add sauerkraut and eggs. Season with salt and pepper to taste. Cover over medium heat 5 minutes. Let cool.

The Houston Office of Balfour Yearbooks / 11

Hot German Potato SaladYield: 6 servings

Ingredients2 pound(s) small red potatoes, cut into slices1 large onion, chopped1/3 cup(s) beef stock1/3 cup(s) cider vinegar2 tablespoon(s) all purpose flour2 tablespoon(s) sugar1 teaspoon(s) salt1/2 teaspoon(s) celery seeds1/4 teaspoon(s) pepper1/4 cup(s) olive oil or bacon fat4 slice(s) cooked bacon crumbledchopped parsley for garnish

PreparationMix potatoes and onions in crock pot, mix remaining ingredients except bacon. Pour into crock pot.

Cover and cook on low setting 6 hours until potatoes are tender.

Stir in bacon.Serve

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SauerbratenYield: 8 servings

IngredientsMarinade1 cup(s) dry red wine1 cup(s) red wine vinegar2 cup(s) cold water1 medium onion, thinly sliced1 tablespoon(s) black peppercorns, coarsely crushed1 tablespoon(s) juniper berries, coarsely crushed2 bay leaves1 teaspoon(s) salt2 tablespoon(s) brown sugar1 carrot sliced2 celery ribs cut4 pound(s) boneless bottom round beef roast

Roasting/Sauce ingredients:3 tablespoon(s) butter2 1/2 cup(s) onions, diced2 1/2 cup(s) carrots, diced1 1/4 cup(s) celery, diced2 tablespoon(s) flour1/2 cup(s) water3/4 cup(s) gingersnap cookies, crumbled

PreparationCombine all marinade ingredients, except roast, in 2-3 quart saucepan. Bring to boil over high heat. Remove and allow to cool to room temperature.

Place the beef in a zip lock bag. Pour marinade over beef. Refrigerate for 2-3 days, turning at least twice a day.

Remove meat from marinade and pat completely dry with paper towels. Strain the marinade through a fine sieve and reserve the liquid. Discard spices and onion.

In heavy 5 qt dutch oven, heat the butter until bubbling stops. Add the meat and brown on all sides, turning frequently, so that it browns evenly without burning. Transfer to platter.

Add the onions, carrots, and celery to the same pan you cooked the meat in. Cook over moderate heat until soft and light brown, 5-8 minutes. Sprinkle 2 T. of flour over the vegetables and cook, stirring constantly 2-3 minutes longer or until the flour begins to color. Pour in 2 cups of the reserved marinade and 1/2 cup of water and bring to boil over high heat. Put roast and liquid in roasting pan. Cover tightly. Bake in 350 oven for 3 hours.

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Sauce:Remove roast to heated platter and keep warm. Pour liquid left in the pan into a sauce-pan. You will need at least 2 1/2 c for the sauce. If additional liquid is needed, add some of the reserved marinade.

Combine the liquid and the gingersnap crumbs in a saucepan and cook over moderate heat, stirring frequently for approximately 10 minutes, allowing the cookie crumbs to dissolve completely and thicken the sauce to the desired consistency. Depending upon the amount of liquid, you may need to add additional cookie crumbs.

Strain the sauce through a fine sieve, pressing down hard with wooden spoon to force as much of the vegetables and crumbs through as possible. Return the sauce to the pan, adjust seasoning and allow to simmer over low heat until ready to serve.

Slice the roast, pour some sauce over slices.

14 / Dinner with JG & C

Black Forest Cherry CakeYield: 10 servings

Ingredients7 ounce(s) plain chocolate, broken into squares1/2 cup(s) unsalted butter3 eggs, separated1/2 cup(s) soft dark brown sugar3 tablespoon(s) Kirsch2/3 cup(s) self rising flour, sifted1/2 cup(s) ground walnuts

Filling and Topping2 1/2 ounce(s) plain chocolate2 1/2 ounce(s) plain chocolate flavoured cake covering3 tablespoon(s) Kirsch15 ounce(s) can stoned black cherries, drained and juice reserved2 1/2 cup(s) double cream, lightly whipped12 fresh cherries with stalks

PreparationPreheat oven 350F. Grease and base-line a deep 8 in. round cake tin with greased greaseproof paper. Melt the plain chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring to mix. Remove from the heat and leave until barely warm.

Whisk the egg yolks and sugar in a bowl until very thick, then fold in the chocolate mixture and the Kirsch. Fold in the flour with the ground walnuts. whisk the egg whites in a grease-free bowl until stiff, then gently fold into the mixture.

Pour the mixture into the prepared cake tin and bake in the oven for 40 minutes, or until firm to the touch.

Allow the sponge to cool in the tin for 5 minutes, then turn out and cool on a wire rack. Use a long serrated knife to cut the cake horizontally into 3 even layers.

Meanwhile, make the chocolate curls. Melt the chocolate and chocolate cake covering in a heatproof bowl set over a pan of simmering water as before. Cool for 5 minutes, then pour onto a board to set. Use a potato peeler to shave off thin curls.

Mix the Kirsch with 6 T. of the reserved cherry juice. Place the bottom layer of sponge on a serving plate and sprinkle with 3 T. of the Kirsch syrup.

Spread one third of the whipped cream over the sponge layer and scatter over half the cherries. Place the second layer of sponge on top and repeat with another third of the Kirsch syrup and cream and the remaining cherries. Place the final sponge layer on top and sprinkle the remaining Kirsch syrup over it.

Spread the remaining cream over the top of the cake. Sprinkle over the chocolate curls and top with the fresh cherries.

The Houston Office of Balfour Yearbooks / 15

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