Same thing, different words.

Every year we experience the same deja Vu known as Groundhog day. The movie staring Bill Murray is one of my favorites. And, the day itself is a testament to the silliness inherent in our American lore. But, its roots go back to Silly, superstitious Europeans. In Germany, the celebration of Candlemas brought another name: Dachsmas. Dachs in German means Badger. And, that’s what they observed. If a badger rises out of its hole to witness a sunny day, then spring comes early. In America, the Germanic Pennsylvania dutch community tried to recreate this. But, badgers aren’t as abundant here. So, they used a groundhog. Either way, the concept is an oversized rodent predicts whether spring arrives in 6 weeks or “early” (aka 6 weeks). Both the rodent and the prediction are pretty much the Same thing, different words.

The pomp and circumstance around the day is definitely overdone for a bad weather prediction. And, the animal in question, much like the devil, goes by many names. In Latin, it’s arctomys Momax. It also goes by Marmot Momax, woodchuck, or the American version: groundhog. again, Same thing, different words. To further complicate things, Different regions use different animals to celebrate the day. While Punxsutawney Phil is the official mascot in Pennsylvania, not everyone wants to take his word for it. Especially since he only predicts the weather in one area. There are frogs in Washington state, a squirrel in North Carolina, an armadillo in Texas, even lobsters in Maine and Nova Scotia. In essence, watch what wildlife do in the middle of winter to predict weather.

Weather prediction is the Same thing, different words.

Everyone complains about the weather. And, they blame meteorologists for getting a prediction wrong. But, which is more accurate? a ground dwelling animal or Al Kaprielian? Unfortunately, Al is no longer doing the weather. But, his legend looms almost as long as the shadow of Punxatawney Phil. Unfortunately, Phil’s accuracy record is only 39%. Meteorologists are over 90% short term. But, that accuracy level drops to around 50% long term. Of course, meteorologists are a little more specific too. If the prediction is that it will be warmer in 6 weeks, they can probably do that without even looking at their instruments.

Basically, the whole exercise is just a silly play and reason to have a party with a rodent as the center of attention, sort of like our recent inauguration. The difference being, the one that crawled out from its Palm beach hole is bringing 4 years of bad luck. Also, Phil and his fellow animal meteorologists are cuter, and, in most cases, nicer (even the badgers and lobsters). 6 more weeks of winter sounds like a better deal. And, an innocuous party for a simple observation of how the Earth and Sun interact is a great way to get through the winter. Silly? Yes. But, silly is a good thing. Why not don tux and ties and make a fuss over a shadow? It’s a good time for self improvement, better than New Years day, when we make promises that will soon be broken.

One more time

So, like Phil, Bill Murray, and the country, it’s time to relive the same thing over and over again. Hopefully, we learn from our mistakes and get things right after a few tries. Let’s start by having a traditional Groundhog meal. It’s all about that Pennsylvania dutch thing. So, even though it’s 6 AM, beer is probably in order. And, Pretzels (click here for recipe). Since the groundhog comes up with the sunrise, pancakes are a common food for groundhog day. But, angel food cake also has a spot on the menu. A concoction called Dirt pie is also traditional (since groundhogs live in a hole in the ground). It’s a mixture of But, cream cheese, pudding, whipped cream, and crushed oreos with gummy worms. And, no, we aren’t putting a recipe here. That list is as close as you get.

We will, however include some Pennsylvania dutch inspired recipes. Pretty much anything with a Germanic background will work fine. We start with beer and pancakes and go from there.

As is traditionally said: May your shadow lead you to better days! No. No one says that. I just made that up. But, the sentiment is there: Same thing, different words.

Missing Ballot Munich Malt Ale

cheffd

Print Recipe

Prep Time 1 hour hr

Cook Time 1 hour hr 30 minutes mins

Fermenting period 28 days d

Course beer

Cuisine American, Artisan, beer, Homebrew

Servings 5 gallons

Equipment

• Visit a homebrew supplier for basic equipment

Ingredients

  

• 3 cups carapils malt grains
• 2 cups chocolate malt grains
• 9 Lb Munich Malt extract
• 2 oz Amarillo hops whole leaf
• 2 oz American Cascades hops pellets
• 2 ounce Hallertau Hops pellets
• 1 ounce Whitbred Golding Hop pellets
• 2 oz German Cascade hop pellets
• 1 Tbsp Irish moss or clarifying tablet optional
• 11.5 grams lalleland yeast or similar
• 3/4 cup priming (corn) sugar
• 1 cup water

Instructions

 

• Bring 2.5 gallons of water to a boil. Put grain malts into a cheesecloth bag. Put in the boiling water. Turn down the heat to a simmer. Allow to simmer for 40 minutes.
• Remove the bag of grains and whisk in the malt extract. Turn heat up to a boil. Whisk occasionally to keep from scorching.
• Add in the Amarillo hops. Continue boiling for 40 minutes.
• Add the American cascades and Hallertau. Boil for 10 minutes.
• Add the remaining hops and continue boiling for 10 minutes. You can also add in Irish moss or other fining ingredients at this point to help clarify the beer.
• Remove from heat and strain the liquid into a sanitized large tub/racking bucket.
• Transfer the strained liquid to a sanitized carboy. Then add cold water to fill to 5 gallons. Test the specific gravity, sugar and potential alcohol at this point.
• When the "wort" has cooled down to room temperature, Pitch the yeast. Then put a sanitized rubber cork with a blow off tube in the top of the bottle. Put the carboy in a dark room or closet where it won't be disturbed. Put a large container with a little water in the bottom next to the car boy. Put the end of the blow off tube in the container submerged in the water.
• During the primary fermentation, the first 3 days will be extremely active. Check the beer daily to make sure it isn't overflowing. Don't let the cork get dislodged.
• After 3 days the activity should be minimal. Switch the cork with blow off tube for a cork with an air lock with water in it. Make sure to sanitize this too. Allow to sit for another 11 days.
• After 2 weeks, it's time to bottle. Sanitize your equipment, bottles, and bottle caps.
• Boil priming sugar and water together. Allow to cool.
• Transfer beer from carboy to racking bucket. Strain if necessary. There will be a lot of sediment (about an inch) at the bottom of the carboy. Avoid as much of that as possible.
• Take measurements at this point.
• Whisk in the priming sugar. Then transfer the beer to sanitized bottles and cap with sanitized caps.
• Put the bottles in a dark room or closet where they won't be disturbed for 2 weeks.
• After 2 weeks in the bottle, they are ready to drink. Refrigerate and serve. Drink responsibly.

Notes

If this is your first time brewing, consult a professional brewer for a basic starter equipment set.

This recipe uses liquid malt extract. If you are a more advanced brewer, you may want to go “all grain.” That requires more advanced equipment and temperature controls. This isn’t a brew you would sell commercially. But, it goes down quite nicely at home.

Measure the viscosity of the beer to determine if it is done fermenting and what the final alcohol content will be. The hydrometer I use has measurements for specific gravity, sugar, and alcohol, so it was easier to read than ones that just have SG (which requires calculating the difference. In my case, the original ABV was 8, the final was 2. Take the difference. You get 6% ABV.

Keyword artisan, beer, homebrew, hops, kale, Malt, Munich Malt

Blueberry Grand marnier Pancakes

cheffd

Print Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Course Breakfast

Cuisine American, canadian

Ingredients

  

• 2 each Large Eggs
• 1 Cup Buttermilk (may substitute regular Milk)
• 1 Oz Grand Marnier
• 1 1/2 cup Fresh Blueberries,( plus extra for garnish)
• 1 Cup AP Flour
• 1/4 cup Sugar
• 1 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1 tsp Vanilla
• 1/4 tsp Kosher or sea salt
• 1 oz Coconut Oil
• Unsalted butter, coconut oil, or a neutral oil for cooking
• Maple Syrup for serving

Instructions

 

• Whisk together eggs and sugar. Add the milk. Continue whisking. Add in vanilla and Grand Marnier
• Melt the coconut oil. Add to Egg mixture.
• Mix all dry ingredients in a separate bowl. Then Whisk the dry into the wet ingredients. Then, fold in the blueberries. Allow to rest at least 10 minutes. Longer if possible. This gives the gluten in the flour time to relax and create a fluffier pancake.
• Melt some butter or heat oil in a Skillet or saute pan over medium heat. Spoon or ladle the pancake mix in in the desired size and shape. Cook for a couple minutes per side. When Bubbles form, and they pop, leaving a hole, it's time to flip. If they get too dark, turn down the heat for the next ones. Serve with Maple Syrup, garnish with fresh berries if desired.

Keyword blueberry, Grand marnier, Pancakes

German Schnitzel with Lemon Riesling Sauce

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Print Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Course Main Course

Servings 4 people

Ingredients

  

• 1 to 2 Lb Boneless, skinless chicken breast (Or other light meat like pork, veal, or a meat substitute like seitan
• 1/2 cup AP Flour
• 4 large eggs
• 1 to 2 cups Bread crumbs
• 1/4 cup chopped parsley
• Neutral oil to fry
• 1/4 cup chopped fresh shallots
• 2 Large Fresh Lemons
• 4 ounces Unsalted butter
• 1/4 cup chicken stock
• 1/2 cup Riesling wine
• Salt and Pepper to taste

Instructions

 

• Cut your chicken or whichever kind of protein you are using into thin pieces (about 1/4 inch thick. To make the size and shape more uniform, you can pound slightly with a meat mallet. If you have to pound them out, place a double layer of plastic over the meat, and flatten. This tenderizes, shapes, and ensures a thin piece. You are looking for cutlets. The size depends on whether it is the only protein or part of a buffet. We recommend about 4 ounces.
• Set up a breading station. Whisk the eggs and add in a little water to thin them out (about 1 tsp). Place a bowl of flour seasoned with salt and pepper first, then the eggs. Then put half the parsley into the breadcrumbs and put that bowl last. Dip the chicken or other protein into the flour, shake off excess flour. Then dip it in the egg to coat evenly. Then Put it in the breadcrumbs and pat them in. The whole piece should be completely coated with no visible meat, flour or eggs. Breading is a simple process. But, it requires a little though. You want one wet hand (touches the chicken and the egg mix). And, one dry (flour and bread crumbs). Otherwise, you get a clumpy mess of flour and bread crumbs mixed with egg. And, your hands get all caked with the mess.
• Heat a thin layer of oil in a saute pan over medium to medium high heat. And, set up a pan lined with paper towels to drain the fried chicken cutlets when done. When the oil is hot, carefully lay the cutlets into the oil. How many you do at a time depends on the size of the pan. They need to go in the oil in a flat layer (don't stack). The oil should come about 1/2 way up the sides of the cutlet. Cook about 2 minutes per side until they are a nice golden brown. Dry on paper towels.
• make the sauce: You can do this in a separate pan or in the pan that you fried the cutlets in. If you use the frying pan, drain off extra oil and remove any particles left by the frying (they will burn and make an unpleasant sauce. To make the sauce, heat a coating of oil over medium high heat. Add in the shallots, stir and cook until translucent. Add the wine and squeeze in the juice of one lemon. Reduce by 1/2. Then add the chicken stock. Reduce that by half. Then Whisk in the butter a little at a time. You will end up with an emulsified sauce. Don't just let the butter melt or it will be an oily mess. Season with salt and pepper and add in the parsley. Remove from the heat.
• Plate the cutlets and drizzle with the sauce. garnish with fresh sliced lemons.

Keyword Father’s day, German, Lemon reisling sauce, Shnitzel

Pennsylvania Dutch Sauerbraten

cheffd

Print Recipe

Prep Time 30 minutes mins

Cook Time 4 hours hrs

marinating time 2 days d

Course Main Course

Cuisine German, Pennsylvania Dutch

Servings 4 People

Ingredients

  

• 2 to 3 Lb Bottom round beef, preferably eye of the round
• 2 Cup Spanish or sweet onion
• 6 Large garlic Cloves
• 6 each Thyme Sprigs
• 6 Each Rosemary Sprigs
• 4 Each Bay Leaves
• 3 Cups Red Wine
• 1 Cup Red Wine Vinegar
• 6 each Juniper berries
• 12 Each Peppercorns
• 6 Each Whole Cloves
• 1 Tbsp Kosher Salt
• 2 Tbsp Sugar
• 1/4 Cup Ketchup
• 2 Cup Veal or Beef Stock
• 1 tsp Chopped Fresh Ginger
• 1/4 Cup Honey
• 2 Tbsp Unsalted Butter
• 1 Oz AP flour
• Salt and pepper to taste

Instructions

 

• Mix all of the ingredients except beef, ketchup, ginger, stock, honey, butter, flour, and the last salt and pepper to make a marinade for the beef. Place the beef in the marinade. Cover well. Refrigerate overnight, preferably for 2 to 4 days. You really want the wine and aromatics to penetrate the beef.
• Preheat oven to 350
• Remove the beef from the marinade. Heat a heavy pot or dutch oven over high heat with a little bit of oil. Sear the beef about a minute or two per side. You want a deep caramelization. Add the marinade back in. Add the stock, ketchup, ginger, and honey; and, cook either in a dutch oven on or in a crock-pot/slow cooker. Cook for about 4 hours. The beef should be tender, but not falling apart. Give more time if needed.
• While that is cooking, make a roux by melting the butter. Stir in the flour until it becomes a paste. Then cook over low heat until it browns slightly. You want to cook, but not burn the flour. Stir often to prevent scorching and promote even cooking.
• When the beef is done, remove it from the pot. Let it reat before cutting. Bring the sauce to a boil. Whisk in the roux, and cook until thick. Adjust seasoning. Then Strain the sauce.
• Slice the beef and arrange on a plate. Drizzle with the sauce. Serve with Potatoes or spaetzle, and roasted vegetables like carrots, greens, and/or brussel Sprouts.

Keyword beef, German, Groundhog day, Pennsylvania Dutch, Sauerbraten

Midwestern Beer braised Bratwurst with caraway slaw

cheffd

Print Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Course Main Course

Cuisine American, Da Bears, German, Midwest, Tailgate

Servings 4 Bears fans

Ingredients

  

• 2 to 3 Lbs Quality Bratwurst
• 2 cups Sliced Sweet Onions
• 2 Bottles Brown ale or Wheat ale (Not too hoppy like IPA)
• 1/4 cup Dijon Mustard
• 1 Tbsp Shaved garlic
• 1 tsp whole allspice
• 1/2 tsp ground nutmeg
• 1/2 cup unsalted butter
• Salt and Pepper to taste
• olive oil
• For slaw:
• 2 cups shaved green cabbage
• 1/4 cup shaved carrots
• 1/4 cup shaved red onion
• 1/4 cup shave red pepper
• 2 Tbsp Picked parsley leaves
• 1 tsp caraway seed
• 1/2 cup Mayonnaise
• 1 Tbsp cider vinegar
• 2 Tbsp Sugar
• salt and pepper to taste
• Pretzel Rolls for serving the brats
• Whole grain mustard to spread (optional)

Instructions

 

• Make the slaw: Whisk together caraway, mayo, sugar, vinegar, salt, and pepper. Then toss in the vegetables. Coat evenly, and refrigerate.
• Heat oil in a heavy duty Deep pan over medium high heat. Sear the bratwurst about 1 minute per side to caramelize the skin. Remove from the pan, and add in the onion, garlic, and allspice. Stir, then turn temperature down to medium. Cook the onions slowly until they become caramelized, stirring as needed. remove the allspice seeds. Then add the brats back in. Add in the beer and nutmeg. Bring to a boil. Cook down until the beer is almost a glaze. Then Stir in Dijon and butter. Season with salt and pepper.
• At service time, Mark the brats on a grille at high temp to give color. Serve in a pretzel roll with the beer onions and cole slaw. Add grain mustard or other mustard if you like.

Keyword beer, braised, Brats, Bratwurst, Caraway, Da Bears, Memorial Day, Slaw, Tailgate