GERMAN ZWIEBELKUCHEN (ONION PIE)
Zwiebelkuchen is an onion pie from Swabia, in south-central Germany. It is a special time of year, in the fall, when the mom & pop winemakers will open a BasinWirtschaft in their barn or garage. They serve the new wine, fresh zwiebelkuchen, and perhaps some wurst, for a minimal fee. A few tables are set up, and they are open when they have time to serve. To indicate they are serving, they will hang a straw broom over the doorway. The combination of the onions and the 'green' wine can have explosive consequences later on!
Provided by Bill Whitford
Categories World Cuisine Recipes European German
Time 2h
Yield 11
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a jelly-roll pan or large pizza pan with prepared dough, making sure dough extends up sides of pan.
- Saute onion in a skillet until translucent and pour cooked onion into a large mixing bowl. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, chop and add to onion; mix well.
- Stir in sour cream. Beat eggs enough to break up yolks, then mix in to pie mixture. Add flour to thicken mixture (onions will create a lot of water), then add salt. Mix well and pour mixture into prepared pan. Sprinkle top with caraway seed.
- Bake in preheated oven for about 1 hour, or until onions start to turn golden brown on top.
Nutrition Facts : Calories 440.9 calories, Carbohydrate 43.2 g, Cholesterol 92.7 mg, Fat 26.4 g, Fiber 4.7 g, Protein 10.3 g, SaturatedFat 10.3 g, Sodium 415.4 mg, Sugar 12 g
RICH FRUIT KUCHENS
This German classic is such a part of our reunions, we designate a special place to serve it. Five generations flock to the "Kuchen Room" for this coffee cake. -Stephanie Schentzel, Northville, South Dakota
Provided by Taste of Home
Time 1h15m
Yield 4 coffee cakes (8 servings each).
Number Of Ingredients 18
Steps:
- In a large bowl, dissolve yeast in warm water. Add the milk, sugar, salt, oil, egg and 2-1/2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Place in a greased bowl, turning once to grease top. Do not knead. Cover and refrigerate overnight., The next day, for custard, whisk the eggs, cream and sugar in a large bowl until combined; set aside. Divide dough into 4 portions. , On a lightly floured surface, roll each portion into a 10-in. circle. Press each circle onto the bottom and up the sides of an ungreased 9-in. pie plate. Arrange 2 to 2-1/2 cups of fruit in each crust. Pour 1 cup custard over fruit., For topping, combine the sugar, flour and cinnamon in a small bowl. Cut in butter until mixture resembles coarse crumbs. Sprinkle 1/3 cup over each coffee cake. Cover edges of dough with foil. Bake at 350° for 35-40 minutes or until golden brown and custard reaches 160°.
Nutrition Facts : Calories 242 calories, Fat 11g fat (5g saturated fat), Cholesterol 58mg cholesterol, Sodium 69mg sodium, Carbohydrate 32g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.
GERMAN KUCHEN
When I worked at the bank I had a customer who use to always come to my window to make his deposits for his business. He owned a bakery. He always smelled like doughnuts! lol I asked him one day if he would give me his recipe for his kuchens that he sold. He wouldn't do it till the week he decided to close his bakery and...
Provided by Dorene Nagy
Categories Other Desserts
Time 1h50m
Number Of Ingredients 27
Steps:
- 1. Dough- Scald milk and add butter, sugar, and salt. Dissolve yeast in warm water in seperate bowl and then add to milk mixture. Beat in eggs and then flour. Cover and let rise until doubled. About an hour. Punch down and divide into 5 pieces. Roll out into desired shape and let rise 30 minutes. Then choose your topping. I used a 9" round cake pan for mine.
- 2. Cinnamon Topping: Use a pastry blender to mix butter and brown sugar and flour. Add cinnamon and sprinkle over dough after it rises the second time. Dot with Butter if desired. Bake at 375 for 20 minutes.
- 3. Cherry Topping: Heat can of dark cherry pie filling and spread on crust after it rises second time. Bake for 20 minutes at 375.
- 4. Cheese Topping; Mix cottage cheese, egg and sugar in blender intil creamy. Heat slowly until warm on stove. Pour on dough after rises second time. Bake at 375 for 25 minutes.
- 5. Butter Topping: Beat together sugar, eggs, and vanilla. Slowly beat in oil. Add oil too fast and it will curdle. Heat on top of stove until hot and pour on crust after second rising. Bake 25 minutes at 375.
- 6. Apple Topping: Peel and slice thinly 3 apples. Sprinkle with cinnamon and sugar and nutmeg to taste. Roll this dough out in a rectangle. Fill the center with apples and dot with butter. Bake 20 minutes at 375.
TZIBELEH KUCHEN
Make and share this Tzibeleh Kuchen recipe from Food.com.
Provided by Chocolatl
Categories Breads
Time 40m
Yield 30 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F.
- Grate or finely mince the onions and drain, reserving 1/4 cup juice.
- Combine the onions, juice, sugar, oil and 2 eggs in a large bowl.
- In another bowl, combine the flour, baking powder, salt and poppy seeds. Stir to mix.
- Add the flour mixture to the onion mixture, stirring just enough to blend thoroughly.
- On a floured surface, roll dough out to a thickness of 1/4"-1/2".
- Cut into 2"x2" squares, or use a cookie cutter to make diamond or round shapes.
- Place on a greased baking sheet.
- Beat the remaining egg together with the water.
- Brush over tops.
- Bake until lightly browned around the edges, 15-20 minutes.
- Place baking sheet on wire rack and let cool.
- These are best the day they are made, but keep well if stored in a tightly closed container.
Nutrition Facts : Calories 91, Fat 4.2, SaturatedFat 0.7, Cholesterol 18.6, Sodium 368.9, Carbohydrate 11.1, Fiber 0.6, Sugar 0.7, Protein 2.1
ZWETSCHGENKUCHEN
Steps:
- To make the crust using a food processor, fitted with a metal blade, pulse the flour, salt, and 1 tablespoon of the sugar together. Cut the butter or margarine into small pieces, add to the bowl, and process until crumbly. Add the egg yolk and process until a ball is formed, adding more flour if necessary.
- To make the dough by hand, use your fingers or a pastry blender to work the butter or margarine into the flour, salt, and 1 tablespoon sugar until the mixture resembles coarse breadcrumbs. Add the egg yolk and work the dough into a ball.
- Remove the dough from the bowl, dust with flour, and pat into a flattened circle. Cover with plastic wrap and refrigerate for at least a half hour. When you are ready to make the crust, dust your hands and the dough with flour. Place the dough in the center of a 9-inch pie plate and with your fingers gently pat in out to cover the bottom and go up the sides.
- Preheat the oven to 400°F.
- Prick the crust with the tines of a fork in several places and prebake the crust on the middle rack for 10 minutes. Remove the curst from the oven and let it cool slightly. Turn the oven down to 350°F.
- Pit and cut the plums into fourths. Sprinkle the breadcrumbs on the dough, then spoon the apricot preserves on top and drizzle with the brandy. Place the plum quarters on the crust in a circle so that each overlaps the next and they eventually form a spiral into the center. Sprinkle with cinnamon and the remaining sugar. (At this point, if you wish, you can wrap and freeze the tart, to bake it later. Just remove the pie from the freezer one hour before baking.)
- Place the tart in the oven and bake about 30 to 40 minutes or until the crust is golden brown and the plums are juicy. Remove from the oven. Just before serving, sprinkle with confectioners' sugar.
ZWETSCHGENKUCHEN (BAVARIAN PLUM CAKE)
This is a traditional fresh plum cake, thought to have originated in the town of Augsburg, Germany. It is made with fresh Italian prune plums which are at their peak in late summer. Perfect for the afternoon coffee hour. Serve at room temperature, with a dollop of fresh whipped cream!
Provided by BecR2400
Categories Dessert
Time 4h
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- In a small bowl, combine the yeast and half of the milk. Mix in 2 tablespoons of the flour and 1 teaspoon of the sugar. Allow this mixture to sit in a warm place for 1 hour.
- Combine remaining dough ingredients then add in the yeast mixture. Mix until a smooth dough forms, then knead by hand. Allow dough to sit in a warm place until double in volume.
- Preheat oven to 350°F (175°C).
- Grease a baking sheet. Roll out dough to fit the size of the baking sheet. Transfer dough to baking sheet.
- Wash plums and remove any stems. Slice each in half and remove stones. Arrange plum halves evenly on the dough - plums should not be lying down, instead they should be standing stem-side up. Sprinkle plums with sugar.
- Crumbs are optional. If you choose to add them, prepare the crumbs by mixing the butter, vanilla sugar, and sugar. Gradually work in flour until mixture becomes dry and crumbly. Sprinkle crumbs over dough, distributing them evenly.
- Allow cake to sit and rise for another 30 minutes.
- Bake cake for around 30-40 minutes or until crumbs and crust become golden brown.
- Remove cake from oven and allow to cool completely.
- Serve at room temperature, with a dollop of whipped cream.
JEZEBEL CHICKEN THIGHS
This easy-to-prepare, sweet and spicy baked chicken dish is a quick favorite that we make throughout the year. Tender and moist, it's a filling dish for busy weeknights. -Judy Armstrong, Prairieville, Louisana
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Sprinkle chicken with seasonings. In a large nonstick skillet, heat oil over medium-high heat; brown chicken on both sides, beginning skin side down. Remove from pan, reserving drippings., In same pan, saute shallot and garlic in drippings over medium-high heat until tender, 1-2 minutes. Stir in preserves, broth, horseradish sauce and half of the green onions. Add chicken; cook, covered, over medium heat until a thermometer reads 170°-175°, 10-12 minutes., To serve, spoon sauce over chicken; sprinkle with remaining green onions.
Nutrition Facts : Calories 380 calories, Fat 19g fat (5g saturated fat), Cholesterol 82mg cholesterol, Sodium 474mg sodium, Carbohydrate 30g carbohydrate (19g sugars, Fiber 1g fiber), Protein 23g protein.
ZWIEBELKUCHEN
Make and share this Zwiebelkuchen recipe from Food.com.
Provided by rocket_j_dawg
Categories German
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400ºF.
- Cook bacon over medium high heat until cooked through. Remove bacon strips and add sliced onions to hot pan. While onions cook over medium heat, cut bacon strips into small pieces.
- Once sliced, add bacon back to pan and continue cooking until onions are soft and fragrant.
- Allow onions and bacon to cool.
- Beat eggs and combine with sour cream, parsley, cheese, nutmeg, pepper and salt.
- Fill rolled dough with onions and bacon. Pour the egg cream mixture over the onions and bacon. Bake at 400ºF for 25-35 minutes or until a knife inserted in the middle comes out clean.
More about "tzibeleh kuchen recipes"
AUTHENTIC ZWIEBELKUCHEN - THE DARING GOURMET
From daringgourmet.com
5/5 (29)Category Appetizer, Brunch, Main DishCuisine GermanCalories 398 per serving
- Dissolve the yeast in the warm milk and let stand for 5 minutes. Place the flour and salt in a food processor and make a well in the center. Add the butter and pour the milk mixture over. Using a dough hook, knead the dough on the “bread” setting for about 6 minutes. Add more milk or flour as needed. Form the dough into a ball, spray the same bowl with oil oil, cover loosely with plastic wrap, and let the dough rise in a warm place until nearly doubled in size. (I usually turn the oven on 350 degrees F for about 1 minute just until it’s a warm, turn it off, and let the dough rise in the oven).
- Fry up the bacon. When the bacon is done add the onions to it along with 2 tablespoons of butter. Reduce the heat and let the onions slowly caramelize to a nice golden brown, about 30-40 minutes. Remove from heat and allow the mixture to cool.
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