Bayerische leberkloese PDF Print E-mail

Bayerische Leberkloese (Bavarian Liver Dumpling Soup)

1 pound calves or chicken liver
2 eggs
2 tablespoons minced parsley
1 tablespoon chopped onion
1 tablespoon chopped celery leaves
2 slices stale bread, moistened in water
2 tablespoons butter
2 tablespoons flour
1 1/2 teaspoons salt
1/2 teaspoon pepper
4 cups beef broth

Remove any skin or connective tissue from the livers. Put into blender or processor and pur?e the livers with all the remaining ingredients except the beef broth. Chill the mixture in a plastic bag. When it is cold, roll into balls the size of walnuts. Heat broth to a simmer and poach the dumplings in the broth for 5 to 8 minutes.

Makes about 12 dumplings to serve 4.

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Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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