Happy Halloween

The Internet goblins are hard at work today and my connection is a mess. I can't post pictures so I'll simply say HAPPY HALLOWEEN!

More Birthday Party Details

The menu for my mother’s 75th birthday party was not extensive and there wasn’t a drop of tea to be found. But I did use several of the recipes that I’ve featured on this blog. Here’s what we served:

Barbequed pulled pork sandwiches
Chicken salad on croissants
Sweet and sour meatballs
Slow baked beans
Macaroni and shrimp salad
Cole slaw
Pimento cheese and crackers
Veggies with dip
Chips, pretzels and nuts
Pickles and olives
Deviled eggs
Birthday cake
Brownie bites
Pumpkin cheesecake cream puffs
Pink swirl cookies
Daisy chocolates
Fall mints
Sweet local cider
Coffee

Space was a big concern when planning the menu. I used three chafing dishes and they take up a lot of room. In addition to my large dining table, I needed three card tables, my sideboard and a high stool for holding the coffee pot.

The other thing I needed to consider was how to heat everything. My cousin, who lives just a couple blocks away, offered her oven and I had an extra crock pot. But what I found most helpful was using electric roasters. I’ve had one for years but bought a second when I saw them at Sam’s for $39.99. I’m so glad I did this. Those roasters really do take the place of an oven.

Last Christmas my basement fridge stopped working (with all my Christmas dinner supplies in it.) We finally replaced it before the party with a scratch and dent model from Home Depot. My husband had waited all year for just the right fridge. I think he was considering kicking a showroom floor model so it would have to be discounted. :)

My decorations were also simple. I had one large florist’s bouquet on the dining table, two pink cyclamen on the room divider and small arrangements of pink roses on each of the five tables where people ate. Mother received a beautiful arrangement from John’s daughter Pam and that sat beside her on a small table. As you can see in some of the pictures, Mother had a pretty pink corsage too.

I wouldn’t normally use plastic table covers but since I knew there would be at least two seatings at each table, I wanted a quick between-diners clean up. I used a white bottom cover and a pink runner for each table. In addition to the roses, each table had pink candles and glass water pitchers. I also used milk glass containers full of pink M&Ms.

I had many gracious offers of help with this party. But I wanted everyone to just be able to relax and be a guest. I relied on only a few people, my brother, Neil, his girlfriend, Kim, Mother’s friend, John, and John’s daughter, Pam. My niece and nephews blew up all the balloons, parked cars for guests, sliced rolls and served as taste-testers. And most importantly, my husband was my biggest help and support. He did everything I asked without one complaint, from lugging in huge tables to moving all our middle parlor furniture to the second floor to running for supplies time after time. I thank them all.

After the party, we had food left over. Monday my husband took chicken salad croissants and cake to work for his guys. Tuesday he took in pork barbeque and shrimp macaroni salad. My friend Luda said yesterday, "So you made your mother happy, you made your guests happy AND you made all those guys happy." Not to be immodest, but I think I did!

My World Wednesday: Mother's 75th Birthday Party

We celebrated my mother's 75th birthday last Sunday with a party for her family and friends. I'm sharing a few photos today and will have more details tomorrow.

My mother in motion. I like this candid shot of her because that's how I think of her, always on the go.

The balloon crew is working hard in the picture above. We had balloon bouquets all the way around the porch.

Some of the guests eating and mingling.

The dining room almost open for business. I'll share our menu tomorrow.

Oktoberfest: Apple Strudel

This is the final post on the Oktoberfest theme. I hope you've enjoyed it and will try some of the recipes.

I will not be posting again until October 29. I'm hosting a party for my mother's 75th birthday and will be running around like crazy next week. I hope I can remember to take pictures. I'll have some tips to share about organizing, about estimating how much food to serve for large groups and other ideas I've learned and mistakes I'm sure to make. The birthday party isn't a tea but some of the foods I'll be serving are tea foods.

*Dough*
2 1/2 c. all-purpose flour
1/4 tsp. salt
2 T. plus 1 tsp. neutral oil
13 T. lukewarm water
*Filling I*
7 T. butter
1 c. breadcrumbs
*Filling II*
1/2 c. raisins (traditional, but optional)
4 T. rum (optional) or orange juice
6-8 c. chopped baking apples (5-6 large apples such as Gala or Granny Smith)
3/4 c. granulated sugar
1-2 tsp. lemon zest
4 T. lemon juice (about 1/2 large lemon)
1/4 tsp. cinnamon
Melted butter for brushing dough (almost a whole stick or 1/2 cup)
Powdered sugar for decoration

Preparation:
To make the dough: Place the flour in a bowl with the salt and add the water, then the oil. Stir with a spoon until it comes together and you can work it with your hands. Knead the dough until it is smooth and tacky, but not sticky, about 5 minutes. If you need to add more flour, only add it 1 teaspoon at a time. Form the dough into a smooth ball, brush it with a little oil and place it back in the bowl for 1 hour, room temperature. Covering the dough with plastic wrap is fine, too.

Make Filling I: Heat the butter in a pan until foaming and add the breadcrumbs. Toast them, stirring constantly, until they are medium brown. Let cool.

Make Filling II: Soak the raisins in the rum (or orange juice). You can heat them for 30 seconds in the microwave and then soak them until you are ready for them. Peel, core and chop the apples into small pieces. Add the sugar, lemon juice, lemon zest, raisins and cinnamon and mix well.

Roll out the dough on a lightly floured board to about 9 inches by 13 inches. Lightly flour a clean towel with no nap, place it over the dough, grab both (towel and dough) and flip over. Straighten both, as necessary. Using your hands, gently stretch the dough thinner on all sides, working your way around the sheet of dough. Stretch it until it starts to look translucent in spots. Let it rest a minute and stretch the areas you think are too thick, again. Thick edges can't be avoided and will be cut off. Brush dough with melted butter. Spread the breadcrumbs over 2/3 of the dough and pat down evenly. Drain the apples and spread them over the other 1/3 of the dough. Cut off any thick edges of dough with kitchen shears. Using the towel, fold one side of the dough over the filling. Brush exposed dough with melted butter. Fold in ends of dough like an envelope (or burrito). Fold other side of dough up and over filling to form a roll. Brush with butter. Use towel to maneuver strudel to baking sheet lined with parchment paper. Roll strudel onto parchment paper so that the seam-side is down. Brush with melted butter.

Bake at 400°F for 20 minutes and then at 350°F for 40-60 minutes longer. Remove from oven, brush top with melted butter and sprinkle with powdered sugar while still warm. Transfer to a serving platter with a large spatula (or two). Cut into 1 1/2 inch wide slices with a bread knife or serrated knife and serve with your choice:
Whipped cream
Vanilla sauce
Vanilla ice cream

Tips: If you are planning on serving the strudel the next day, leave on parchment paper and cover loosely with a clean kitchen towel. Place out of reach. Recrisp in oven, warming in microwave not as good.

Practice making strudel BEFORE you want to serve it. Make it at least once before the big day to see which steps you need to watch.

Err on the side of thicker dough. If you stretch it too thin (you know, Oma always says you should be able to read a newspaper through it!) before you put the filling in, when you wrap it you will stretch it more, and it might tear. Tearing causes the liquid to evaporate when baked, instead of steaming inside the package. It won't ruin your strudel, but it will not be perfect.

Oktoberfest: Black Forest Cherry Cake

In German this is called Schwarzwälder Kirschtorte. It is probably the most famous of all German desserts. There are several steps to this recipe but the result is worth it!

2 ¼ cups flour
1 2/3 cups sugar
¾ cup cocoa
1 ¼ teaspoon baking soda
1 teaspoon salt
¼ teaspoon baking powder
1 ¼ cups water
¾ cup shortening
2 eggs
1 teaspoon vanilla
Cherry Filling, below
1 bar (4 ounces) sweet cooking chocolate
2 cups chilled whipping cream
¼ cup sugar
Marachino cherries

Heat oven to 350º. Grease and flour two 9-inch round cake pans. Beat flour, 1 2/3 cups sugar, the cocoa, baking soda, salt and baking powder, water, shortening, eggs and vanilla in large mixer bowl on low speed, 30 seconds. Beat on high for 3 minutes. Pour into pans. Bake 30-35 minutes until wooden pick comes out clean. Cool 5 minutes and remove from pans. Cool on racks.

Prepare Cherry Filling. With a vegetable parer or thin, sharp knife, slice across chocolate bar with long strokes to form 12-14 chocolate curls for garnishing cake. Or use a micro plane to grate the chocolate, depending on the look you're after. For best results, let chocolate stand in warm place for ten minutes before slicing. Refrigerate curls until ready to use.

Place 1 cake layer on serving plate. Beat whipping cream and ¼ cup sugar in a chilled bowl until stiff peaks form. Spread bottom layer with about 2/3 of the Cherry Filling and 1 cup of the whipped cream. Place the other layer next and spread with remaining Cherry Filling. Frost side and top of cake with remaining whipped cream.

If desired coarsely shred enough remaining chocolate to measure ½ cup. Gently press shredded chocolate onto side of cake. Garnish top of cake with chocolate curls and cherries. Refrigerate until ready to serve.

Cherry Filling:
½ cup sugar
3 tablespoons cornstarch
1 can (16 ounces) pitted red tart cherries, well drained, reserving liquid
¼ cup Kirsch

Mix sugar and cornstarch in saucepan. Add enough water to reserved liquid to measure ¾ cup; stir into sugar mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in kirsch. Cut cherries into halves, stir into filling. Refrigerate until completely chilled.

Oktoberfest Tea Party: Pretzel Rolls

Pretzel rolls really do have a pretzel flavor and texture. They make great sandwiches. Use Black Forest Ham, German cheese, lettuce and tomato and perhaps a big German pickle. For the tea, you'll probably want to cut the rolls in half or even quarters.

There are many German cheeses available in the US. These include Allgäuer Emmenthaler which is like a Swiss Emmental but made with cow's milk. This is the perfect cheese for serving on the pretzel rolls.

One of the best places online to order German foods and products is the German Deli. Even if you aren't interested in ordering anything, it is fun to look at the different foods. Be sure to check the candy/chocolate section!

Oktoberfest Tea Party: Wurst

I don’t think anyone needs an actual recipe for preparing wurst. Simply brown it or grill it and serve it on a bun. Offer sweet or hot German mustard and sauerkraut on the side. For the Oktoberfest Tea, you might want to cut the wurst in half instead of serving long sausages.

Did you know that Germans eat more than a thousand varieties of sausage? As you can imagine a trip to a German butcher can be confusing. Here are some questions that can help you identify things you don’t want to eat.

Which animal was this?
Was für ein Tier was das?

Which part?
Welcher Teil?

Please just point to the place on your own body.
Bitte zeigen Sie mir die Stelle an Ihrem Körper.

Hmm. That doesn’t look very tasty/healthful.
Hmm. Das sieht mir nicht besonders schmackhaft/gesund aus.

Did I mention that I’ve decided to become a vegetarian?
Habe ich erwähnt, daß ich mich entschlossen habe, Vegetarier zu warden?

Here are some of the many different kinds of wurst available in Germany:
Aalgellewurst – jellied eels
Cervelatwurst – scent organs
Gänseleberwurst – swollen goose livers
Geflügelwurst – things with wings
Lammzungenwurst – tongues of lambs
Leberkäswurst – clotted liver paste
Münchner Weissuwrst – brains of calves
Milzwurst – slippery spleen meats
Rauhwurst – assorted sardine parts
Schweineherzwurst – well marbled pig hearts
Wurstwurst – defective wurst :)