Bavarian Cake

A bavarian cream cake is basically vanilla sauce that has it's shape retained by gelatin. The reason that it maintains it's texture and strength is due to the aerated structure. This is derived by measuring out equal proportions of ingredients in terms of weight. The bavarian cream as such can be used for various dessert preperations.

To make the Bavarian cream, we need to whip the cream, mix it with the vanilla sauce. The vanilla sauce should be allowed to cool and should maintain a temperture that is just warm. Any kind of flavoring needs to be added at this point. It is desirable to add extra flavoring as the whipped cream would reduce the final flavor of the product. (It is recommended to have the molds ready before preparation as the bavaraian cream will set soon).

Bavarian Cream:

Gelatin 1oz

Water 8floz

Heavy cream 32floz

Vanilla sauce 32floz

• Have the molds ready before preparation.
• In a bowl immerse the gelatin, until it is bloomed.
• Whip the cream to a soft peak.
• Have the vanilla sauce warm, into the sauce add the bloomed gelatin.
• Blend one third of the vanilla sauce with the whipped cream fold gently (as it is aerated it may loose volume)
• Mix in the remaining vanilla sauce and fold thoroughly.
• Pour the mixture into molds of your choice and refrigerate.

Vanilla sauce:

Egg yolks 12ea

Milk 1quart

Sugar 8oz

Vanilla extract 1/2tsp

• Heat the Milk and sugar with the extract to a boil.
• In another bowl whip the egg yolks thoroughly
• Add 1/4 portion of the mixture gently into the whipped egg yolks and temper it.
• Whisk it thoroughly and then add it back to the mixture and whisk it thoroughly, once it comes to a boil remove from heat and let cool.

Cured meat and sausages

As our ancestors became herdsmen and farmers, they developed skills necessary to ensure a relatively steady food supply. This started off with domestication of animals and then raised crops and learned methods to preserve the foods. Foods were brined with seawater and dried on the shores. Curing methods have been tracked back as far as 3000 B.C.
Food preservation skills and the necessary ingredients, including salt, sugar, and spices were greatly valued. The romans bought with them their own recipes and formulas for preserving meats and fishes.
Today we enjoy new methods of preserving our food grains and meats. This is one of the many recipes that i found interesting.

Bavarian Bratwurst

Pork butt (70%lean, 30%fat) 10#

Seasonings

Salt 3.5oz
Black pepper 1.5Tbsp
Ground mace 1tsp
Sugar 2oz
Lemon Zest 1/4tsp
Ground Marjoram 1.5Tbsp

(You will need ice about 6-8oz, 22ft hog casings, rinsed and tied at one end)

• Toss the pork withe combined seasonings.


• Grind the pork butt through a medium plate (grinder), grind fatback through a fine plate


• Add the ice and mix until stickly


• Stuff into hog casings and form links by tying every 6 inches


• Poach to an internal temperature of 145*F


• Prepare the sausage for immediate service by sauteing, grilling, broiling or baking just until hot, or wrap and refrigerate for upto 3 days