Sam woke up early, earlier than usual for him. Five AM the clock read.. he rose from bed and groaned in sweet agony knowing that he had to. After a quick shower doing his normal morning routines he came back to his living room and sat down at his desk beginning to write out invitations. After sending them off to their respective destinations one at a time he headed straight into the kitchen as a big smile soon formed to his mouth.He started simple and easy, preparing and making the Desserts. First was Rahmapfelkuchen (Apple And Rum Custard Cake). 
Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----crust-----
1 1/2 cups flour; unbleached -- unsifted
2/3 cup butter or margarine
5 tablespoons sugar
1 egg yolk -- large
1 tablespoon lemon rind -- grated
1 tablespoon milk
***FILLING***
1/2 cup soft bread crumbs
1/4 cup raisins; *
2 tablespoon butter or margarine; melted
1/4 cup rum
4 cups apples; tart, sliced
3 eggs; large, beaten
1 tablespoon lemon juice
1/3 cup sugar
1/4 cup sugar
1 3/4 cup milk
Preparation:
* Soak raisins in 1/4 cup rum for 1/2 hour before using. CRUST: To make crust, mix flour, sugar, and lemon rind. Cut in butter or margarine until mixture resembles coarse crumbs. Add egg yolk and 1 T of milk; mix gently to form a dough. Pat into bottom of a 10-inch Springform pan that has sides only greased. Press dough up sides of pan for 1 inch. FILLING: Toss together bread crumbs and melted butter. Spread evenly over pastry crust. Toss apple slices, lemon juice, and 1/4 cup of sugar. Spread apples over crumbs. Drain raisins, reserving rum, and sprinkle raisins over apples. Bake in a preheated 350F oven for 15 minutes. Beat eggs and 1/3 cup sugar until thick and lemon-colored. Stir in milk and reserved rum. Pour custard over apples and bake for 45 to 60 minutes at 350F. until custard is set. Cool completely before serving. Do NOT remove Springform pan until cool.
After finishing with the first dish, he moved onto the final Dessert Apfelstrudel (Apple Strudel).
Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 cups apples; tart -- sliced
3/4 cup almonds -- ground
3/4 cup raisins
8 ounces fillo leaves; 1/2 box -- thawed
1 tablespoon lemon rind -- grated
1 3/4 cups butter; -- (no margarine),
-- melted
3/4 cup sugar
1 cup bread crumbs -- finely crushed
2 teaspoons cinnamon
Preparation:
Mix apples with raisins, lemon rind, sugar, cinnamon, and almonds. Set aside. Place 1 fillo leaf on a kitchen towel and brush with melted butter. Place a second leaf on top and brush with butter again. Repeat until 5 leaves have been used, using about 1/2 c of butter. Cook and stir bread crumbs with 1/4 c of butter until lightly browned. Sprinkle 3/4 cup crumbs on the layered fillo leaves. Mound 1/2 of the filling in a 3-inch strip along the narrow end of the fillo, leaving a 2-inch border. Lift towel, using it to roll leaves over apples, jelly roll fashion. Brush top of the strudel with butter and sprinkle with 2 T crumbs. Repeat the entire procedure for the second strudel. Bake the strudels at 400F for 20 to 25 minutes, until browned. Makes 2 strudels, 6 to 8 servings each. NOTE: Frozen fillo leaves for strudel can be found at most supermarkets in the frozen foods sections.
The Desserts finally finished. He looked at the clock, seeing as how he made such great time he decided to move onto the Bread. At first he wasn't sure what kind to bake, though it finally hit him. He could make a German Potato Bread, Kartoffelbr - Whole Wheat Potato Bread with Rye.
Ingredients:
* 1 lb. potato (454 grams), about 2 medium
* 3 1/3 c. whole wheat or spelt flour (400 grams)
* 1 1/4 c. coarse rye flour (150 grams)
* 1 1/3 c. water (314 grams)
* 2 tsp. instant yeast, dissolved in 1/4 c. water and 1 T. wheat flour
* 1 1/2 tsp. salt (12 grams)
* 1 tsp. caraway seeds (4 grams - optional)
* 1/2 tsp. anise seeds (2 grams - optional)
* 1/2 tsp. fennel seeds (2 grams - optional)
Preparation:
Peel and cube the potatoes. Boil in excess water until soft. Drain water and place potatoes back on the burner for 2 minutes, shaking the pan, to dry the potatoes ("ausdampfen"). Mash well and set aside to cool.
While potatoes are boiling, mix the flours and the water until a stiff ball forms. Cover and let sit for 1/2 to 1 hour at room temperature.
Proof the yeast in 1/4 cup warm water and 1 tablespoon flour for ten minutes. You should see foam building before going any further.
In a mixing bowl, add the mashed potato, the rehydrated flour, broken into several pieces and the proofed yeast mixture. Add the salt and the spices.
Mix by machine for 10 minutes on low using a dough hook, until a uniform dough is formed. The dough will be tacky. Remove from bowl and knead on the counter with a little extra flour until dough springs back, but is still soft.
Place in an oiled bowl, turning once to coat. Cover bowl with plate or plastic wrap.
Let rise for two hours in a warm place, until doubled in bulk.
Preheat oven with baking stone to 400°F.
Remove dough from bowl and place on a floured board. Divide in two equal pieces.
Form each piece into a either a round shape or a baguette shape. The picture shows a short baguette shape (batard). Place the loaves on parchment paper or on a baking sheet which has been dusted with flour.
Dust the loaves with flour and let them rise for 15 to 30 minutes.
Bake the loaves on the hot stone (or on the baking sheet if you do not have a stone) at 400°F for 40-50 minutes, or until loaves reach an internal temperature of at least 190°F.
Remove and allow to cool for at least 2 hours before slicing (the bread steams dry during this time) or it will be very moist inside.
As the Rolls baked, he prepared one of the side dishes, Rindfleisch-Eintopf (Beef Stew). He knew by starting this now, it'd be finished and ready by the time dinner was to be served along with the Main Course.
Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup shortening
3 pounds rump roast -- boneless
2 cups onions -- sliced
1/4 cup unbleached flour
2 tablespoons salt
2 tablespoons sugar
pepper -- to taste
2 teaspoons mustard -- dry
1/2 teaspoon celery seed
1/4 cup water
1 pound tomatoes -- (1 can)
Preparation:
Melt shortening in a Dutch oven. Add the meat and brown on all sides. Place the onions on top of the meat. Mix the flour and seasonings with 1/4 c water. Blend with the tomatoes and add the mixture to the Dutch oven. Bake at 325F about 2 hours, until the meat is fork-tender. Serve with oven-browned potatoes.
A knock at the door, in which he doesn't hear until Amber Ramsay and Angelique Danesque announces their arrival. He welcomes his guests in, and offers them refreshements. Soon moving into the Living Room and having wonderful conversation. Time passes and there is a knock at the door. He moves to answer it, to find Necrolissica Crest standing out in the cold. He welcomes her in and before joining them all he removes the Rolls from the oven to let them cool. After moving back into the Living room and having small talk, Liss and Sam move into the kitchen to finish the rest of the meal.Sam instructs Liss on how to prepare the Warmer Kartoffelsalat (Hot German Potato Salad), and let's her have at it.
Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 medium potatoes -- boiled in skins
3 bacon -- slices
1/4 cup onion -- chopped
1 tablespoon unbleached flour
2 teaspoons sugar
3/4 teaspoon salt
1/4 teaspoon celery seeds
1/4 teaspoon pepper
3/8 cup -- water
2 1/2 tablespoons vinegar
Preparation:
Peel potatoes and slice paper thin. Saut� bacon slowly in a frying pan, then drain on paper towels. Saut� onion in bacon fat until golden brown. Blend in flour, sugar, salt, celery seeds, and pepper. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Heat to boiling, stirring constantly. Boil for 1 minute. Carefully stir in the potatoes and crumbled bacon bits. Remove from heat, cover and let stand until ready to serve.
Sam moves to the other side of the kitchen preparing the main course, Kalsbrust Mit Krauterfullung (Veal Breast / Herb Stuffing).
Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----herb stuffing-----
3 bacon -- strips
1 onion -- medium
4 ounces mushroom pieces -- (1 can)
1/4 cup fresh parsley -- chopped
1 tablespoon dill; fresh -- chopped
1 teaspoon tarragon leaves -- dried
1 teaspoon basil leaves -- dried
1/2 pound ground beef -- lean
1/2 cup bread crumbs -- dry
3 eggs -- large
1/3 cup sour cream
1/2 teaspoon salt
1/4 teaspoon pepper
-----veal-----
3 pounds boned veal breast -- or
4 pounds boned leg of veal
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon vegetable oil
2 cups beef broth -- hot
2 tablespoons cornstarch
1/2 cup sour cream
Preparation:
Stuffing: To prepare stuffing, dice bacon and onion. Cook bacon in a frying pan until partially cooked; add onion and cook for 5 minutes. Drain and chop mushrooms, add to frying pan and cook for another 5 minutes. Remove mixture from heat, let cool and transfer to a mixing bowl. Add herbs, ground beef, bread crumbs, eggs, and sour cream. Mix thoroughly. Season with salt and pepper. Veal: With a sharp knife, cut a pocket in the veal breast or leg. Fill with stuffing; close opening with toothpicks. (Tie with string if necessary.) Rub outside with salt and pepper. Heat oil in a Dutch oven. Place meat in the pan and bake in a preheated 350F oven about 1 1/2 hours. Baste occasionally with beef broth. When done, place meat on a preheated platter. Pour rest of beef broth into the Dutch oven and scrape brown particles from the bottom. Bring pan drippings to a simmer. Thoroughly blend cornstarch with sour cream and add to pan drippings while stirring cook and stir until thick and bubbly. Slice veal breast and serve sauce separately.
With everything finishing up. The only thing left to do is wait for the rest of the guests. He moves into the living room to join his company and continue with their happy conversation.
