Recipes to Create Your Own Umlauschen

Raoul Hausmann Import

Faux Gras Brulle
Photos by Neil Husvar


Straight from the tables of the Umlauschen, recipes you can follow to create your own Umlauschen party or invent a holiday yourself.

• See related story: Umlauschen!



1 shot premium gin
1 shot sweet red vermouth
1/4  shot Luxardo liqueur
drunken raspberries for garnish (store fresh raspberries in Luxardo liqueur)

Place all ingredients in a mixing glass over ice.  Stir vigorously until icy cold.Place drunk raspberry in bottom of cocktail glass. Strain and pour into glass.




2 sticks (1 cup) unsalted butter, softened
1 garlic clove, minced
1/2  cup heavy cream

1 pound chicken livers, trimmed
1 teaspoon fine sea salt
1/2 teaspoon black pepper

1/4 cup turbinado sugar
kitchen torch

brioche cut into 1  1/2  inches x 3 inches matchsticks, toasted.

Put oven rack in middle position and preheat oven to 300ºF.
Bring a tea kettle full of water to a boil — for bain marie.
Cook onion in 2 tablespoons butter in a small saucepan over moderately low heat, until translucent — 5 to 7 minutes.
Stir in garlic and cream and simmer until onion is tender.
Remove from heat and stir in remaining 1 3/4 sticks butter.  Return to heat and stir until butter is melted and mixture is combined.
Puree livers with onion mixture, salt, and pepper in a food processor until smooth. Force mixture through a fine-mesh sieve into a large measuring cup.
Evenly space ramekins in a 13 x 9-inch roasting pan. Pour liver mixture into ramekins. Cover each with foil and place roasting pan in oven.
Pour enough boiling water into pan to fill pan halfway. Bake until mousse is just set, about 30 minutes.
Remove foil and transfer ramekins to a rack to cool to room temperature, about 1 hour, then chill mousse, covered, at least 3 hours.
Before serving, liberally sprinkle turbinado sugar over the top of each mousse. With a kitchen torch, brûlée the tops. Serve immediately with toasted brioche.



1 cup sugar
1/4 cup butter/margarine
1 egg
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
1 teaspoon soda
1 cup flour
1Ž4 to 1Ž2 cup walnuts
2 cups (peeled) grated apples
2 tablespoons minced fresh rosemary
1/4 cup chopped dates

Bake at 350º for 30 minutes
Can be baked in either a 9-inch square cake or pie tin

Cream butter and sugar, add egg. Mix well adding spices, salt and soda. Add grated apples, rosemary, dates and walnuts. Combine well and start adding flour. Mix well until incorporated.

Butter cake tin and dust with flour. Pour batter into tin. Bake until golden brown and toothpick insert into center comes out clean.



4 cups beef broth

3 ounces. tomato paste (1/2 can)
1 cup milk
3 whole cloves
3 crushed juniper berries
1/8 teaspoon nutmeg — or more!

1  2-ounce salt pork (chop into 1Ž4-inch cubes)
2 pounds ground elk

2 tablespoon extra-virgin olive oil
2 tablespoon unsalted butter
3 cloves garlic — minced
1 shallot — chopped
2 medium carrots, finely chopped
2 ribs celery, finely chopped
1 medium yellow onion, finely chopped

1 cup dry red wine

Bring broth and tomato paste to a simmer over medium heat; stir to dissolve. Keep tomato broth hot. In another saucepan, bring milk, cloves, nutmeg, and juniper berries to a simmer over medium heat. Remove from heat, and let steep. Strain and set aside.

Heat heavy-bottomed pot over medium-low heat. Add salt pork; cook, stirring occasionally, until fat has rendered. Remove salt pork and add elk. Cook until browned, 10 to15 minutes. Remove meat. Add olive oil. Cook carrots, celery, and onions, shallots, garlic until caramelized, 30 to 35 minutes.  Add more oil if needed.

Increase heat to medium-high, add cooked meat, red wine, milk, and 1Ž2 cup tomato-infused broth. Stir occasionally, until liquid is absorbed, about 5 minutes. Lower heat to medium-low, add 1⁄2 cup reserved hot broth, Simmer. Stir occasionally until liquid is absorbed.Repeat, 1⁄2 cup at a time, until all the broth has been used (this should take about 1 1⁄2 hours).


Infuse broth. Infuse milk. Cook meat. Cook vegetables. Add together. Add broth, wine, and milk. Simmer and cook. Simmer and cook for about 1 1/2 hours, adding broth when required until the ragù begins to give up oil — similar to rogan josh. It might seem like a lot of work, but it’s definitely worth it.