RootsWeb: DONAUSCHWABEN-VILLAGES-L Re: [DVHH] Vogelmilch recipe - Help needed

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From: "Nancy Fredenberg" <>
Subject: Re: [DVHH] Vogelmilch recipe - Help needed - Snow Dumplings -Vanilla
Date: Sun, 3 Sep 2006 14:26:37 -0400
References: <000901c6cf61$9df208a0$0a02a8c0@nodomainset.bellcanada><009601c6cf69$6abacaa0$6401a8c0@Susan>

Susan, I have heard this also and I believe it to be true -- that once baked you cannot tell the difference between the liquid vanilla and vanillin. I don't know about the difference between those and the actual bean scrapings. Why pay more if it cannot be detected? I know my grandmother always used the vanillin for economy reasons and I'm sure we didn't notice. But I used to go across the Mexican border to buy their vanilla, which is sold in liquor stores, and it has a dramatically more fragrant bouquet. I used it to make homemade candles and glycerin soap with it and there is no comparison in terms of the fragrance! I worked at the University of Arizona for a year and in the Home Ec department, they all insisted on the Mexican vanilla, with according to that website, is produced from a little bit different plant variety. I always treat vanilla like garlic -- whatever the amount called for in a recipe, I use double! Nancy ----- Original Message ----- From: Susan Williams To: ; Sent: Sunday, September 03, 2006 10:58 AM Subject: Re: [DVHH] Vogelmilch recipe - Help needed - Snow Dumplings -Vanilla My husband who used to work for Nestle has said that the vanillin in chemically the same as vanilla and purer. So it really is a matter of which you personally prefer -- some prefer only to use the vanilla no matter the cost. Susan ----- Original Message ----- From: "Nick Tullius" <> To: <> Sent: Sunday, September 03, 2006 10:02 AM Subject: Re: [DVHH] Vogelmilch recipe - Help needed - Snow Dumplings -Vanilla Vanilla is expensive and even some expensive European chocolates use vanillin, the artificial substitute. Looking into it, I found an interesting site that illustrates the issue: http://www.vanilla.com/html/facts-extracts.html Moral of the story: You got to read the label, count the money, then decide! Best regards, Nick -----Original Message----- From: [mailto:] On Behalf Of Eileen Wilson Sent: September 3, 2006 8:35 AM To: Subject: Re: [DVHH] Vogelmilch recipe - Help needed - Snow Dumplings Any German delicatessen should have them -- but I don't know how many of those are in Florida! Eileen ----- Original Message ----- From: Nancy Fredenberg To: Eileen Wilson ; Sent: Sunday, September 03, 2006 1:29 AM Subject: Re: [DVHH] Vogelmilch recipe - Help needed - Snow Dumplings That is so kind of you, Eileen -- I will first try to see if I can find them in Florida. Also, I was concerned that Lucia's English-only cooks receiving the translated recipe should get all the info they need. Thanks for the offer -- I'll get back to you if I need it! Nancy ----- Original Message ----- From: Eileen Wilson To: Sent: Saturday, September 02, 2006 10:50 PM Subject: Re: [DVHH] Vogelmilch recipe - Help needed - Snow Dumplings Dr. Oetker makes Vanilla Sugar to this day in small packages, readily available in any grocery store here. If you need some, let me know, and I'll pop them in the mail to you. Eileen ----- Original Message ----- From: "Rose Mary K Hughes" <> To: "Nancy Fredenberg" <>; <>; <> Sent: Saturday, September 02, 2006 10:48 PM Subject: Re: [DVHH] Vogelmilch recipe - Help needed - Snow Dumplings Hi Nancy, I can remember my Godmother bringing me small packets of vanilla sugar when she went to Canada--don't know where in Canada, though. I did a search on the Net for vanilla sugar and this is what I found: Making Vanilla Sugar: found on http://www.recipeslive.com/dish-types/spices/vanilla-sugar-2.html Method: You need a food processor for this one. Put your vanilla pods in the mixer blitz scrape the sides and blitz again. Add all the sugar and blitz for about 2 minutes. Sieve the mixture into a bowl return any lumps to the food processor and blitz again. (You may want to repeat this process if you want it really fine.) The result wilt be a slightly ashy coloured mixture now that's real vanilla sugar! Store it in an airtight container. It should last you for ages. Don't buy vanilla essence and don't buy ready made vanilla sugar. It's so expensive you don't get much and you can so easily make a much better version yourself. You should use vanilla pods. Although the pods are quite expensive the recipe works out much cheaper in the long run because of the amount you can make. Don't buy vanilla pods that are dry and hard buy them fat sticky and squashy. What we want to do is infuse the natural flavour of the vanilla pods into the sugar. It is perfectly fine and obviously quicker just to pop the pods in an airtight container with the sugar; you will achieve a more subtle flavour. I really like this recipe though because you get the maximum flavour from tfie pods. ----- Original Message ----- From: "Nancy Fredenberg" <> To: <>; <> Sent: Saturday, September 02, 2006 10:01 PM Subject: Re: [DVHH] Vogelmilch recipe - Help needed - Snow Dumplings Dear Nick, Well, since the preferred translation is now "Snow Dumplings" and not "Floating Islands," I will put away my little plastic palm trees ;-) And Rose Mary, can you please tell us again about "vanilla sugar?" I know we covered this before and it may be somewhere on in the food section -- I was not at all familiar with this product before hearing of it on these pages! I am a little worried about using "vanilla sugar" together with a pudding mix which may already have sugar in it -- would this make the whole thing too sweet, if there such a thing as too sweet? Nancy ----- Original Message ----- From: Nick Tullius To: Sent: Saturday, September 02, 2006 7:36 PM Subject: Re: [DVHH] Vogelmilch recipe - Help needed - Snow Dumplings My grandmother used to prepare this dish quite frequently. We called it "Schneenockerl" which means "Snow Dumplings". I looked it up in the Kochbuch der Donauschwaben, and it quite similar. The small differences are: 5 eggs (instead of 6); one package of pudding mix (at home we just used white flour); one stick of vanilla (two pods seems extravagant & I am not sure when these were readily available and affordable; two packages of vanilla sugar seems reasonable). These always were a very tasty treat. Bonne chance, Nick www.dvhh.org/alexanderhausen2 -----Original Message----- From: [mailto:] On Behalf Of Nancy Fredenberg Sent: September 2, 2006 2:35 PM To: Lucia; Diana Lambing; Subject: Re: [DVHH] Vogelmilch recipe - Help needed - Lucia, I would like to try making this, but it must be very expensive due to the use of 2 vanilla pods. Do you have any suggestions as to the type of "vanilla pudding/custard" to use? Is this a mix with sugar already in it? I realize your brands of things are not the same as ours, but can you say what type of product this is? Nancy ----- Original Message ----- From: Lucia To: Nancy Fredenberg ; Diana Lambing ; Sent: Saturday, September 02, 2006 2:16 PM Subject: Re: [DVHH] Vogelmilch recipe - Help needed - Hi Nancy, i know the dish, my grandmother made it sometimes. I still made it . too. My cousin in America asked me, if i have a receipt. But I can't translate it, I don't know "cooking" english, and the online translator ... Vogelmilch is very very good. It's a vanilla sauce and the egg-snow balls are sweet. Lecker! (yummi?) So, Diana, thanks again for translating Lucia Nancy Fredenberg <> schrieb: Very interesting recipes -- no wonder Jody was getting the name on the online translator as "floating islands." Since the recipe is to serve 4, I guess each of the floating egg white islands is divided among 2 guests. (Now I'm thinking of those little plastic palm trees.:-) Please let us know how it turns out, Lucia! Nancy ----- Original Message ----- From: Diana Lambing To: Sent: Saturday, September 02, 2006 9:41 AM Subject: Re: [DVHH] Vogelmilch recipe - Help needed - Well, I'm not 100% certain I've got this right (perhaps one of the List's cooks would be better at this than me!), but this is what I think the recipe says: *********** Ingredients for 4 people: 6 fresh eggs 150 grammes of icing sugar 1.5 litres of milk 2 vanilla pods 2 packets of vanilla pudding/custard (plus a pinch of salt) Preparation: Separate the eggs. Beat the egg whites until stiff. Add 50 grammes of icing sugar towards the end and then set aside. Bring the milk to the boil. With a large serving spoon, form dumpling shapes out of the beaten egg whites. Let each one simmer on both sides for 2 minutes in the milk. Remove and place on a flat dish. With a whisk, stir the 2 packets of vanilla pudding/custard, 100 grammes of icing sugar and the vanilla seeds out of the pods, together with a pinch of salt, into the milk. Bring to the boil, remove from the cooker, and finally mix in the egg yolks in small quantities with the whisk. Pour into a bowl, carefully place the 'dumplings' on top and leave in the fridge (preferably overnight). Serve cold. Note: If no vanilla pods are available, vanilla sugar may be used instead. *********** DISCLAIMER: I take no responsibilty whatsoever if anyone gets food poisoning because of my translation :o) Diana. ----- Original Message ----- From: "Lucia" To: Sent: Thursday, August 31, 2006 11:04 PM Subject: [DVHH] Vogelmilch recipe - Help needed - Hello listers, who can give me a helping hand with a translation? Here is the german text http://www.mehala.de/rezepte/vogelmilch.pdf Thank you in advance Lucia --------------------------------- Jetzt Mails schnell in einem Vorschaufenster überfliegen. Dies und viel mehr bietet das neue Yahoo! 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