{"id":118,"date":"2007-02-06T20:12:00","date_gmt":"2007-02-07T03:12:00","guid":{"rendered":"http:\/\/216.92.226.17\/?p=118"},"modified":"2024-07-13T14:09:55","modified_gmt":"2024-07-13T21:09:55","slug":"step-12-guest-recipe-from-katja","status":"publish","type":"post","link":"https:\/\/erinvang.com\/?p=118","title":{"rendered":"Step 12: Guest recipe from Katja"},"content":{"rendered":"<p>Getting back to the Sm\u00f8rg\u00e5sbord blogging, at long last! We&#8217;re no longer working in chronological order, here, but I want to get these guest recipes (this post and the next, lucky step 13) up soon. <\/p>\n<p>This recipe, graciously provided by the aforementioned Katja, is a beautiful, beige salad. You wouldn&#8217;t think it would be attractive, but it&#8217;s all shades of beige, and it&#8217;s all julienned, and the effect is stunning. I wish I had a picture of it, but by the time Katja, Paul, and the salad arrived, I was up to my elbows in goose fat and taking pictures was beyond me. Just trust me, it was beautiful, and here instead is a picture of its maker. <\/p>\n<p>I&#8217;ll post the recipe in Katja&#8217;s own words:<\/p>\n<blockquote><p>Below you will find the (easy) recipe for the salad I made for your party. It is basically a Wurstsalat but in my family, it has always (or let&#8217;s say as long as I can think) been called &#8220;Lieblingssalat&#8221; (=the favorite salad). Of course, you can make this salad and time of the year but in the Zuske family, there are only two times a year when it comes onto the table: Christmas and my brother&#8217;s birthday. I guess that is why we kids liked it so much &#8211; create interest by rarity \ud83d\ude09<\/p>\n<p>Julienne:<\/p>\n<ul compact>\n<li>Hard-boiled eggs<\/li>\n<li>Berlin- or Spreewald-style pickles<\/li>\n<li>Apples (Cox Orange Pippin, Braeburn or similar)<\/li>\n<li>Fleischwurst (or Virginia- or Blackforest-style ham)<\/li>\n<\/ul>\n<p> For the sauce:<\/p>\n<ul compact>\n<li>Mayonnaise, Miracle Whip, and\/or yoghurt<\/li>\n<li>Lemon<\/li>\n<li>Liquid from the pickle jar<\/li>\n<li>Salt and freshly cracked black pepper<\/li>\n<\/ul>\n<p>Basically, you use 1 egg per 1 pickle per 1 apple but in the end, the ratio changes with the size of your ingredients and also your taste, of course.<\/p>\n<p>On Sunday, I used something like 5 eggs, 4 apples, 6 Spreewald pickles and about a half inch slab of Virginia-Style ham, mixed with 3 table spoons of mayonnaise, the juice of half a lemon, and almost half of the liquid in the pickle jar. Again, try and see what you like.<\/p>\n<p>The salad is best the day it&#8217;s made (although it lasts about a week &#8211; well, not in my family&#8230;), however, it needs to rest a couple of hours before serving. Right before serving, have a taste, usually, it is good to add some more pepper at that time.<\/p>\n<p>All ingredients are easy to find here. I collected them in my yard and at the Farmer&#8217;s Market, Trader Joe&#8217;s and Lunardis. Dittmer&#8217;s would have been a good source too.<\/p>\n<p>Voila. Easy! <\/p><\/blockquote>\n<p>And yummy!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Getting back to the Sm\u00f8rg\u00e5sbord blogging, at long last! We&#8217;re no longer working in chronological order, here, but I want to get these guest recipes (this post and the next, lucky step 13) up soon. This recipe, graciously provided by the aforementioned Katja, is a beautiful, beige salad. You wouldn&#8217;t think it would be attractive, [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[6],"tags":[],"class_list":["post-118","post","type-post","status-publish","format-standard","hentry","category-food"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/erinvang.com\/index.php?rest_route=\/wp\/v2\/posts\/118","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/erinvang.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/erinvang.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/erinvang.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/erinvang.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=118"}],"version-history":[{"count":2,"href":"https:\/\/erinvang.com\/index.php?rest_route=\/wp\/v2\/posts\/118\/revisions"}],"predecessor-version":[{"id":1033,"href":"https:\/\/erinvang.com\/index.php?rest_route=\/wp\/v2\/posts\/118\/revisions\/1033"}],"wp:attachment":[{"href":"https:\/\/erinvang.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=118"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/erinvang.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=118"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/erinvang.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=118"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}