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Biersuppe (German Beer Soup)

Posted by LladyRusty at recipegoldmine.com 1/15/2002 5:55 pm

Source: ichef.com - from D'Schwaebisch' Kuche', by Aegidius Kolb and Leonhard Lidel, Posted and translated by Karin Brewer, Cooking Echo, 9/92

Note: From Grandmother's more thrifty times.

1 1/2 tablespoons (heaping) flour
3 1/2 tablespoons butter
1 liter beer
1 small piece cinnamon
Sugar to taste
2 egg yolks
1/2 cup plus 1/2 tablespoon milk
Toasted white (French style) bread

Brown the flour in the butter, then add beer. Add cinnamon and sugar and bring to a boil. Whisk together the egg yolk and milk and stir into the hot (but no longer boiling) beer. Strain, and serve with toasted slices of bread.

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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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