| Name | Position | Food |
|---|---|---|
| Richard frantz Jr. | Contest Master | Birne Kuchen (Pear Cake) |
| Susan Troupe | Sponge Cake | |
| Paul Iltchenko | Eval Contestant | Sauerkraut Entre |
| Lem Manchester | Eval Contestant | 'Warm' German Potato Salad |
| Dolly Reed | Target Speaker for Eval Contest: Germany's Favorite Beverage | Krautsuppe - Cabbage Soup, Roggenbrot - rye bread |
| Linda Schroeder | Braised Red Cabbage with Pears | |
| Harvey Schroeder | German Meatballs with caper sauce | |
| Joe Zafian | Gewu(e)rtztraminer chicken with leeks and cabbage | |
| Jerry Aiyathurai | Chicken Paprikash | |
| Ray Johnson | Chief Judge | German wines and beers |
| Ruth Zafian | Eval Contestant | Linzer Torte |
Dues due. $30 for next six months, checks payable to CCAT Toastmasters to Ray (Treasurer)
Discussion of hosting area contest at next Wednesday meeting (September 27th). Quick poll showed many members unable to attend that particular meeting due to conflicts. Decided to politely decline hosting the fall area contest and see about hosting the spring contest. Given the low expected turn out it was discussed if we should cancel that meeting but decided this is against club policy and opinion.
October Sunday meeting: October 15thMeeting at Lem Manchester's. Theme: Orange and Black
This is the meeting nearest to Halloween; costumes are optional.
Preliminary agenda: Dolly: speaker, Ray speaker, Lem TM, Paul GE, Jerry TT, Linda Joke, Richard WAG.
Future meetings: November's Sunday meeting at Paul and Susan's in Waterbury.
| Hot German Potato Salad | |
|---|---|
| 2 lb all-purpose unpared, cooked | |
| 1/2 lb bacon | Fry bacon in skillet; drain reserving 3 tbsp of fat; crumble bacon |
| (3 tbsp of fat from previous) 2 C coarsely chopped onions 1/2 C sliced celery |
Saute until onions are tender |
| 3/4 tsp Caraway seeds, Crushed | Add and saute 1 minute |
| 1/4 C sugar 2 Tbsp flour |
stir in; cook over medium heat for 2 minutes. Stir occasionally. |
| 1/2 C cider vinegar 1/2 C water 1 tsp brown spicy mustard |
Heat to boiling. reduce heat and simmer until sauce is thick and creamy. |
| pour over potatoes and toss, stir in bacon, season with salt and pepper. | |
| Place in aluminum foil or metal baking pan; cover loosely with foil. Cook until salad is hot through. | |
| Birne Kuchen (bir-nah koo-hen): Pear cake (Comments in brackets are for Dolly friendly version) | |
|---|---|
| 1/3 C Milk [rice milk] 105-115 degrees (*) 1 tsp sugar 1 1/2 tsp active dry yeast |
Temperature is important (to cold nothing happens, too hot the yeast dies). Dissolve sugar in the milk and sprinkle yeast over it. Let stand until foamy (i.e. make sure the yeast works). | <
| 1/4 C flour [spelt] | combine |
| 1 egg 1 yolk 1/2 tsp vanilla 1/2 tsp salt [1/4? if margarine] 1/3 C sugar | combine |
| 7 tbsp unsalted butter [margarine] | continue beating until shiny |
| Transfer dough to oiled bowl and cover with plastic wrap. Let rise in warm draft free place until doubled in bulk, about 1 1/2 hours | |
| 3 Bosch pears | Peel, core and slice |
| 2 tbsp unsalted butter | Place in hot skillet, let melt and add pear slices. Saute until slightly soft |
| 1/4 C Brown sugar (packed) 2 TBSP plain fine bread crumbs [wheat free, see Whole Foods in Hartford for example] 3 TBSP chopped hazelnuts 1/2 tsp ground cinnamon | Combine and continue to cook. (how long?) |
| preheat oven to 350 degrees F. | |
| Springform pan | Place dough in bottom of pan and smooth out. Top with pears. Bake 40 minutes. |