German Herring Rolls

__________________________________________________

            FOOD FUNNY
__________________________________________________

Thanks to Michael Cosgrove for this from-the-mouths-of-babes food
funny:

The young couple invited their elderly pastor for Sunday dinner.
While they were in the kitchen preparing the meal, the minister
asked their son what they were having. "Goat," the little boy
replied.

"Goat?" replied the startled man of the cloth, "Are you sure about
that?"

"Yep," said the youngster. "I heard Dad say to Mom, 'Today is just
as good as any to have the old goat for dinner.'"

__________________________________________________

            TODAY'S RECIPE
__________________________________________________

It has been a long time since we paid a culinary visit to Germany,
and I think it's time we sampled some more traditional German fare.
Here is the menu for our week of "German Home Cooking":

(Recipes in brackets are in the PLUS Edition only.)

Monday's Starter
German Herring Rolls (Rollmopse)
[Meatballs in Caper Sauce (Koningsberger Klopse)]

Tuesday's Soup or Salad
Beer Soup (Biersuppe)
[Leek Salad (Lauchsalat)]

Wednesday's Side Dish
Sauerkraut with Wine and Grapes (Weinkraut)
[Sour Potatoes (Saure Kartoffeln)]

Thursday's Entree
Bratwurst in Sweet and Sour Sauce (Suss-Saure Bratwurst)
[Ham Braised in Red Wine (Schinken in Burgunder)]

Friday's Dessert
Fruit with Wine Jelly (Weingelee)
[Hazelnut Macaroons (Haselnussemakronen)]

This traditional German appetizer is well known outside of Germany
and is usually called by its German name, or simply "rollmops" in
English. Seek out imported Matjes herrings, available in jars in
the refrigerated section of finer supermarkets, for the most
authentic results.

German Herring Rolls (Rollmopse)

12 salt herring fillets, preferably Matjes herring
2 cups (500 ml) cider vinegar
2 cups (500 ml) cold water
5 juniper berries
5 whole allspice
3 whole cloves
8 whole black peppercorns
1 bay (laurel) leaf
1/4 cup Dusseldorf or Dijon mustard
1/4 cup (60 ml) capers
1 medium onion, finely chopped
2 large dill pickles
Thinly sliced onion for garnish
Parsley sprigs for garnish

Soak the herring fillets in enough cold water to cover for at least
12 hours in the refrigerator, replacing the water two or three
times. Combine the vinegar, water, juniper berries, allspice,
cloves, peppercorns and bay leaf in a large pot and bring to a boil
over high heat. Simmer for 5 minutes, then allow to come to room
temperature. Drain and pat the herring fillets dry, and lay them
skin-side down on a work surface. Spread a teaspoon (5 ml) of
mustard over each one, then scatter the capers and onion over the
mustard. Cut the dill pickles lengthwise into quarters, and then in
half crosswise. Place a wedge of pickle at the narrow end of each
fillet and roll the fillets up into small, thick cylinders. Secure
the rolled fillets with one or two toothpicks. Pack the rolled
fillets on their sides in a glass dish in one or two layers - do not
use a metal container. Pour the marinade over the herring, cover
the dish with plastic wrap, and refrigerate for 5 to 6 days before
serving. To serve, arrange them on a platter or on individual
serving plates and garnish with onion rings and parsley. Serves 6
to 8.
Received on Mon Sep 12 03:05:30 2005