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Comment by Pat on April 15, 2014 at 8:25am

Wine festivals are usually in August through September, followed by the beer festivals, And, they're a blast. Not just because of the drinking, but the food served there is spectacular.

Comment by Randall Smith on April 15, 2014 at 7:45am

I assume, Joan, you're talking about picking blueberries come this summer, not now! I mixed some in my pancake batter this morning. What a delight!

Pat, German beer festivals, I know, are usually in the Fall. But I don't know when wine festivals are. Sounds like a plan--I love wine. Wanna go with me? 2 for 1 packages are cheaper.

Comment by Joan Denoo on April 15, 2014 at 3:24am

Blueberries! By the handful, right off the bush. Pure delight. I'll check them tomorrow to see if they survived the crazy freeze, thaws, no snow, repeat and repeat. 

Comment by Joan Denoo on April 15, 2014 at 2:33am
Comment by Pat on April 14, 2014 at 2:13pm

Randall, can't speak to a cruise, but definitely go to the Rhine River. And, go at the time of the year when the wine festivals are going on. One my favorite memories was stopping by a sidewalk cafe in the German city of Bingen. The white wine that was served had a very unique label of a painting of a sidewalk cafe. The more I Iooked at it, I realized the painting was the cafe where I was seated. The wine was made in the cellar, and it was great! And, yes, there are the fairy tale like castles dotted on the cliffs overlooking the river, with the vineyards on the hillsides. 

Comment by Randall Smith on April 14, 2014 at 7:41am

Well, first, thanks (Joan and Pat) for the explanation and the recipe. Much more than I expected, for sure! I think I'll just go to Germany and try it. As a matter of fact, I've been thinking about a cruise on the River Rhine next year. What better time to try it!

Comment by Joan Denoo on April 13, 2014 at 3:35pm

Pat, thanks for the clarification, and your description of the flavors. They are a rare treat and we don't have them often as a big family. When we do, I bring in the kids to the kitchen, explain the tasks, and they choose what task they will take on. I have great-grandchildren, two grandchildren, and my daughter and her husband. Everyone pitches in. One rolls and sticks in toothpicks, another rolls them in flour, someone else browns in oil, another makes the Kartoffelknoedel, my granddaughter makes the salad.

While this is going on we munch on tasty cheeses and crackers, with a limit on how much each can snack ... don't want to make them too full for dinner.

We try to give the kids a team event to celebrate our family team. 

Comment by Joan Denoo on April 13, 2014 at 3:27pm

Randall, do I make you feel dumb? Oh Jeez, that is not what I want to happen. OK definitions!

German Rouladen 
Prep Time: 30 minutes; Ready to eat 2 hours. 
Cook Time 1 hour 30 minutes 
Serves 6 
Oven: 325 degrees F 
Have butcher cut beef very thin, about 1/4" thick by 3" wide, cut cross-grain. Most butchers don't know which meat to select or how to cut it. 
Spread a tablespoon of your favorite mustard, lay a bacon slice at one end with a pickle, roll up the strip and fasten with a toothpick. Brown in oil, then simmer in homemade beef stock and a cup of dry vermouth. Serve with Kartoffelknoedel or spaetzle to soak up the gravy. 
INGREDIENTS:
1 1/2 pounds top round sliced into 1/4" thick slices, cut cross grain
6 T German stone ground mustard, or your favorite kind
6 dill pickle halves, cut lengthwise; I prefer the highly spiced pickle
6 slices bacon, cut to 3" long
homemade beef stock to come halfway up on beef rolls. 
1 c Dry Vermouth 
6 toothpicks 
6 T flour
salt
pepper
DIRECTIONS:
Cut the top round into thin filets; about 1/4 inch thick and 3 inches wide.

Generously spread one side of each filet with mustard to taste.

Place bacon and pickle slices on each filet and form into a roll.

Use string or toothpicks to hold the roll together.

Dredge in flour patting off excess. 

Heat a skillet (cast Iron with a cover is my preference) over medium heat, bring to a shimmer.

Place the rolls in the hot oil and saute until browned on all sides. 

Pour in beef broth and add Vermouth.

Place in 325 degree oven for 1 1/2 hours.

Remove beef rolls to hot casserole and place in warm oven.

Make gravy in the skillet by making a simple roux with oil and flour,

at this point you can add sliced or diced onions, green, red, orange and yellow peppers, celery, or anything that you want in your gravy. 

Add pan liquids to roux, stirring to get the right consistency. 

If you need more gravy, add more beef stock to the skillet. 

If you need more thickening, mix flour and cold water thoroughly, take skillet off heat and quickly stir in the thickening. 

Return skillet to burner and simmer until flour is cooked and gravy is finished. 

Serve with potato dumplings, spaetzle, or steamed potatoes. 

For each serving, pour that delicious gravy over the beef rolls and whatever carbohydrate you choose. 

I have no idea how to make this vegetarian, but I suspect making eggplant rolls would be very similar, leaving out the beef and bacon.

Comment by Patricia on April 13, 2014 at 2:11pm

My cheesecake is done with Splenda  (& less than what is called for,) Light sour cream, light cream cheese, the berries are very lightly sweetened, & I never sweeten the graham cracker crust, so you'll only have to  gain a pound,......hahahaha.

Comment by Pat on April 13, 2014 at 9:03am

Patricia, I think I just gained 2 lbs looking at the photo. It looks absolutely delicious. 

Rouleaden is a Gernan version of a French Roulade - A very thin slice of meat with a stuffing spread over it, rolled up, tied and roasted. Kartoffelknoedel is a German potato dumpling. I was stationed in Germany during my time in the Army. The stuff is fantastic. Ahhh, for the days of Doppel Jaeger Schnitzel mit Käse.

 

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