As part of our “Friday Fun-day,” we have continued on with our quarantine tradition of themed dinners.
Every Friday Grace comes over to take advantage of our speedier internet to teach her online ASL classes. She began teacher American Sign Language classes to children online when we were on lockdown, and the daycare was closed, as a way to bring in some income. She receives $30.00/student for a six-week class and is currently teaching four classes a week, back to back on Fridays. She has loved it, and we have loved having her hang out at the house every Friday!
We have correlated our themed dinners with her Friday visits so that she can join us for our culinary adventures. Zach joins us when his work schedule allows it.
We decided for our themed dinners over the summer months we would focus on international cuisine and do some traveling through our palate.
We kicked off our Friday Fun-day dinners with a trip to Germany. Having lived in Kitzingen, Germany as a little girl, this was a themed dinner I was excited to execute!
In preparation for our German dinner, I made a run to Five Below to pick up Kinder Eggs (the lame USA-approved safe ones, not the cool, “risky” ones I enjoyed as a child) and a variety of Haribo gummies.
These would serve as our dessert for this dinner.
When Grace was done teaching her online classes she helped me decorate the dinning room. It is amazing what can be done with pretzels and hot glue.
We crafted the dining room into a German eatery!
Then it was time to begin dinner. Our menu for the evening consisted of soft pretzels and mustard, homemade German potato salad, grilled brats, and bottles of “beer”…root beer, that is!
The highlight of the meal was the Konigsberger Klopse. It was delicious! I’ve included the recipe below if you’d like to try it yourself.
We dined to sounds of German Pub music, eliciting the comment from Rusty, “It almost feels like we are at Epcot.”
It was definitely a Friday Fun-day!
Konigsberger Klopse (German Meatballs in Creamy Caper Sauce)
2 lb ground beef
1 lb ground pork
4 eggs, slightly beaten
1 1⁄4 cups fine plain breadcrumbs
1⁄2 cup milk
1 medium white onion, finely chopped
1 lemon (zest of)
1 lemon, juice of
3 tablespoons capers, chopped
1⁄4 cup melted butter
1 teaspoon salt
1⁄2 teaspoon ground black pepper
Flour for rolling
1 (32 ounce) box chicken stock or (32 ounce) box vegetable stock
1 bay leaf
1⁄4 cup cider vinegar
2 tablespoons capers (I used A LOT more!)
1 lemon, zest of
1 lemon, juice of
1 cup good quality sour cream (full fat to prevent curdling)
1⁄4 cup snipped fresh parsley, for garnish
In a large saucepan heat broth ingredients (stock, bay leaf, cider vinegar, and capers) to a simmer over medium heat.
Meanwhile, combine meatball ingredients, mix well.
Form meat mixture into golf-ball sized balls (note: mixture will be a bit sticky and delicate to work with, but this is normal, and the result will be a moist and tender meatball!). Roll them in flour, and carefully place into hot broth; simmer each batch for 15 minutes, but do not boil. (Tip: do not crowd meatballs. Only simmer about 10-12 meatballs at a time). Note that the broth will thicken as you add the flour covered meatballs, which will make a nice sauce.
Carefully remove meatballs from the hot broth with a slotted spoon, and keep them warm in a covered bowl stored in the oven while making the sauce. Discard bay leaf.
To Make Cream Sauce:
To hot broth stir in the sauce ingredients and heat through, but do not boil.
Add the cooked meatballs to the heated sauce, stir gently and warm through.