Festive meal

The ingredients I give are for about four people.

You need for:

Entrees:

Cream of Potato soup
3 mid size potatoes, peeled and diced
Beef Stock
Cream
Real butter
Salt, Pepper, Garlic

Bavarian Consommé with meat balls

Some soup bones with some meat on them
Some marrow bones
Turnip, Parsnip, Swede,
1 Carrot
Beef stock if needed

About 120 gram either Chicken Liver or Chicken mince
1 Egg
Bread crumbs
Corn flour
Salt
Pepper

Main:
Red Cabbage
Best out of a jar or pack (look for German or Polish manufacturer)
3 Bay leaves
Some Juniper Berries
1 Apple
1 small Onion
Stock
Salt
Pepper
Sugar

Roast Turkey (Duck, Chicken)
Mild Mustard
Salt
Pepper
Sweet Paprika powder
Garlic

Gravy
Root vegetables (as in soup above)
1 Onion
1 Rasher Bacon
Stock
Corn flour
If you really need it 1 pack of gravy powder

Potato Dumplings

600 gram Potatoes
1 egg
100 gram corn flour

Dessert:
Tree Cake (Best done the day before)

300 gram real butter
250 gram marzipan
250 gram white sugar
8 egg yolk
120 gram flour
100 gram corn flour
Vanilla aroma
Almond aroma

8 Egg whites
50 gram sugar

Semolina dumplings
250 ml milk
65 gram real butter
Vanilla Aroma
50 gram sugar
95 gram Semolina
1 egg yolk
1 egg

200 gram bread crumbs
50 gram real butter
100 gram sugar
Cinnamon

Plum Sauce
1 jar dark plums (you can use fresh plums as well)
Some sugar
Corn flour

Cream

Ice Cream

Preparation:

Cream of Potato soup.

Boil the potatoes until soft.
In a blender purée until smooth add butter, cream and stock to make it as creamy as you like. Season to taste with salt and pepper.

Bavarian consommé with meat balls

Blend the liver or chicken real fine; add the egg and season to taste.
Add the cornflour and mix by hand until you have smooth, littlie sticky dough.

Boil all bones slowly in water for 1 hour
A few times you need to skim impurities off the surface, if you do that often and well the soup will turn out clear and golden in colour.
Add half of the vegetables
Add the stock
Keep boiling for another 1 hour and skim the soup often.

Strain through a sieve into a clean pot.
Add the rest of the vegetables and simmer until tender.
Using a scoop or other instrument form small balls out of the meat mix and place into the hot soup, simmer for about 10 minutes.

Red Cabbage
Sautee fine chopped onion and fine chopped apple until tender.

Add the Red Cabbage, bay leaves and a little stock.
Boil slow for at least 2 hours, the cabbage should be real soft.
Season with salt, pepper and sugar.

The original taste is a little sweet with a bit sour in the background.

Turkey/Duck/Chicken (Do not use stuffed birds)

Spread some mustard all over the bird then season with salt, pepper and paprika.
Cook in preheated oven until golden brown and tender.

Gravy

Gently roast the diced vegetables and onion until brown, add the diced bacon and brown off. Add some water and slowly cook for at least 2 hours, skimming often.
Let the water reduce, but neve dry up, add more water as you go.
At the end strain the gravy and thicken with corn flour.
If you have problems getting the flavour right, you can add some gravy powder.

Potato dumplings

Peel and dice the potatoes and boil until soft. Drain, making sure no water is left. Let them cool a little before mashing them. Add 1 large egg and make soft dough by adding corn flour. It should be soft and non sticky.

Tree Cake
Using an electric mixer beat butter, marzipan, sugar and egg yolks until creamy and fluffy. The lighter the mix is, the better the cake.
Sift flour and corn flour and add a spoon at the time. Add flavours.
Mix egg whites with sugar and whisk to stiff peak.
Fold mixture under the dough.

In a greased large flat slice dish (line with baking paper) spoon a layer of the dough and spread out to no more than 2 mm thickness.
Brown the first layer under a grill. When middle brown, add the next layer and grill. Continue this until all the dough has been used. Let cool, wrap up and store in fridge over night.

Plum Sauce
Mash the plums, add a little water and boil slowly for at least 30 minutes.
Add sugar to taste and thicken with corn flour.

Semolina dumplings

Bring the milk, the butter, Vanilla and sugar to boil. Add the Semolina and stir on low heat until it all forms a soft ball and comes of the wall of the pot. Let cool down then add the egg and egg yolk. Mix to a moist dough.
Using a large pot with boiling water drop small (Apricot size) dumplings and simmer for 15 minutes.

Cinnamon bread crumbs
Roast the bread crumbs with butter, sugar and cinnamon gently until middle brown.

Arrange the dessert.