Radler Wonderful German Beerlemonade Concoction Recipes

RADLER

Steps:

• Combine beer and lemonade in a gallon-sized pitcher.

RADLER--WONDERFUL GERMAN BEER/LEMONADE CONCOCTION

Steps:

• Prepare lemonade as directed on label.
• Mix prepared lemonade and beer together in a 1:1 ratio.

ORANGE TIRAMISU

Steps:

• Mix the orange juice and liqueur. Arrange sponge fingers in the bottom of the serving bowl. Pour over the orange/liqueur juice then cover with the amaretti biscuits and orange segments.
• Beat together the egg YOLKS, mascarpone cheese and sugar. In another bowl whisk the egg whites until stiff and fold into the mascarpone mixture using a metal spoon. Spread this mixture over the top of the amaretti biscuits and decorate with the toasted almonds.
• Chill slightly before serving.

PORK LOIN WITH GERMAN BEER SAUCE

Steps:

• Make marinade:.
• In a large saucepan stir together marinade ingredients. Bring marinade just to a boil, stirring (marinade will rise and foam), and remove pan from heat. In a blender purée marinade in 2 batches, transferring it as puréed to bowl. Cool marinade to room temperature and spoon off any remaining foam.
• In a large heavy resealable plastic bag combine pork and marinade and seal bag, pressing out any excess air. Put bag in a baking pan and marinate pork, chilled, turning bag once or twice, at least 8 hours and up to 24. Let pork in marinade come to room temperature, about 40 minutes. Transfer marinade to a saucepan and bring just to a boil.
• Preheat oven to 375°F
• Pat pork dry with paper towels and season with salt and pepper. In a flameproof roasting pan heat oil over moderately high heat until hot but not smoking and brown pork on all sides. Roast pork in middle of oven, basting frequently with some marinade, until a meat thermometer registers 155°F for slightly pink meat, 1 to 1 1/2 hours. Transfer pork to a cutting board, reserving juices in roasting pan and discarding string, and let stand, covered loosely with foil, about 15 minutes.
• While pork is standing, skim and discard fat from pan and add remaining marinade. Deglaze roasting pan over moderately high heat, scraping up brown bits. Bring sauce just to a boil and strain through a fine sieve into another saucepan. Bring sauce to a simmer and whisk in beurre manié, bit by bit, whisking until sauce is combined well and thickened slightly.
• Serve pork, sliced, with sauce.

A VEGAN SOUP CONCOCTION!

Steps:

• Heat olive oil on medium-high heat in large soup pot.
• Add onion, garlic, and zucchini and sauté until onion is tender.
• Add water, nutritional yeast, bay leaf, sea salt, pepper, red pepper flakes (if using), and fennel seed. Stir well.
• Add remaining ingredients and bring to a boil.
• Boil for a few minutes and then reduce heat to simmer.
• Simmer for at least an hour, but you may simmer longer, if desired.
• Note: Depending on your taste, you may need to add more salt than indicated above. I make my soups low-sodium and add salt, if needed, when I'm eating it.

"RADLER MASS" (GERMAN BEER COOLER)

Steps:

• Take equal parts of beer and lemon lime soda over just a little ice to keep it chilled; be careful it will foam up a lot so take it slow. As you come to taste it, you can change how much beer or soda - if you really like beer the combination can be 3/4 beer to 1/4 soda (or vice versa if you don't like beer that much but want a taste of it). In Germany, at least where I lived in the Bavarian area in the south, this is very popular with the young people. Worth a try! :).