Photo courtesy of Family Features
Currant-Glazed Pork Tenderloin With Red Cabbage & Thyme Dumplings

Photo courtesy of Family Features
Beer-Marinated Chicken

Beer-Marinated Chicken
1/2 c. peanut oil
1 tsp. German mustard, preferably Düsseldorf-style
1 c. dark German beer
1/4 c. lemon juice
4 cloves garlic, minced
1 1/2 tsp. salt
1 tsp. black pepper
1 tsp. minced fresh basil
1 tsp. fresh thyme leaves
3 1/2 to 4 1/2 pounds chicken parts
Non-stick cooking spray
Whisk together oil and mustard in bowl. Whisk in beer and lemon juice until mixture is smooth. Stir in garlic, salt, pepper, basil and thyme.
Add chicken pieces and turn to coat well. Cover and refrigerate 2 to 12 hours.
In charcoal grill, heat about 60 briquettes until covered with white ash. Meanwhile, drain chicken and discard marinade.
Push hot briquettes to one side of grill, using tongs. Hold grill rack away from hot coals, and spray evenly with non-stick cooking spray. Place rack on grill, and arrange chicken on coals side. Cook uncovered until skin is crisp, about 10 minutes, moving and turning as needed with clean tongs to prevent charring.
Move chicken pieces to grill’s cool side; cover and cook until meat is opaque throughout and juices run clear, about 10 to 15 minutes.
Serves 4

German Potato & Lentil Salad
1 pound boiling potatoes, peeled
1/2 c. dry red lentils, picked over and rinsed
1/4 c. chopped German pickled pearl onions
1 German dill pickle, finely chopped
2 Tbsp. minced fresh parsley
1/4 Tbsp. olive oil
1 Tbsp. Bavarian beer vinegar
1 Tbsp. German mustard, preferably Bavarian-style
Salt and pepper to taste
Cover potatoes and lentils with water in saucepan. Bring to boil, then reduce heat and simmer uncovered until both are tender, about 25 minutes. Drain and cool.
Cut potatoes into bite-sized pieces. Combine in large bowl with pearl
In another bowl, whisk together oil, vinegar, mustard and salt and pepper. Pour dressing over salad and toss.
Adjust seasoning if necessary. Serve salad at room temperature or chilled. Serves 4
Pork Tenderloin with Cabbage & Thyme Dumplings
1/3 c. plus 1 Tbsp. German red or black currant jelly
1 Tbsp. Bavarian beer vinegar
1 (2-pound) pork tenderloin
1 Tbsp. olive oil
Salt and pepper
3 c. drained German pickled red cabbage
1 (6.8-ounce) box Bavarian potatodumpling mix
2 tsp. fresh thyme leaves, plus sprigs to garnish
Preheat oven to 425°F. In small bowl, combine 1/3 c. jelly and vinegar; set aside.
Rub tenderloin with olive oil; season with salt and pepper. Place on rack in shallow roasting pan; roast 20 minutes. Spoon some jelly-vinegar glaze over tenderloin. Roast until meat thermometer inserted in center of tenderloin registers 160°F. Remove from oven; spoon with remaining glaze and cover with foil. Let stand 15 minutes before slicing.
While pork is roasting, place cabbage in saucepan on low heat. Cover and cook, stirring occasionally, until hot throughout; stir in 1 Tbsp. currant jelly. Also while pork is roasting, prepare dumplings according to package directions, stirring in thyme before cooking. To serve, slice tenderloin and arrange on platter. Top pork with red cabbage and garnish with fresh thyme sprigs. Serve dumplings in separate bowl.
Serves 6

Creamy Sauerkraut With Chives
1 tsp. olive oil
3 c. drained German sauerkraut
1/2 c. crème fraîche, room temperature
2 Tbsp. minced chives
Heat oil in saucepan. Add sauerkraut and stir.
Turn heat to low and cover; cook until sauerkraut is hot throughout. Remove from heat, let cool slightly and stir in crème fraîche and chives. Serve.
Serves 6