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Ratzsch's responds to readers' requests

Last Updated: Nov. 19, 2002

Jenny, via e-mail, requested the recipe for pumpkin soup from Karl Ratzsch's Restaurant, 320 E. Mason St. She wrote: "Ratzsch's has the best pumpkin bisque soup. I would love to have the recipe.

Karl Ratzsch's Photo/Gary Porter In requesting the recipe, a reader says, "(Karl) Ratzsch's has the best pumpkin bisque soup." Photo/Tom Lynn Karl Ratzsch's restaurant, 320 E. Mason St., is well known for its Chicken Noodle Soup. Photo/Dale Guldan Chef John Poulos presents a sauerbraten entree at Karl Ratzsch's restaurant, 320 E. Mason St. Photo/Rick Wood A potato dumpling accompanies a German entree at Karl Ratzsch's Restaurant. Photo/Karen Sherlock Beef Vegetable Soup will warm you on a chilly March day. Recipies Beef Vegetable Soup Chicken Liver Pate Chicken Noodle Soup Chili Corned Beef and Cabbage German Lentil Soup Liver Dumpling Soup Potato Dumplings Pumpkin Bisque with Swiss Cheese Salmi of Duck Shanks Sauerbraten

Donna G., Glendale, asked for a duck recipe "with red cherries, green olives and savory gravy," and D. Gurda, Greendale, requested the restaurant's liver pate. Gurda wrote: "It was so good. I haven't tasted any as good as what Ratzsch's served."

John Poulos, executive chef, sent the recipes. The duck recipe is called Salmi of Duck Shanks and includes honey and burgundy in the sauce. Poulos said the word Salmi loosely translates to stew.

The liver pate recipe is normally made in large batches using five pounds of chicken livers. The recipe was reduced.

2 pie pumpkins (about 3 1/2 pounds total)
3 tablespoons unsalted butter
1 large yellow onion, finely chopped
1 bay leaf
Pinch of grated nutmeg
1/4 cup white wine
6 cups chicken stock
1/2 cup whipping cream
Salt to taste
Ground white pepper to taste
1/2 teaspoon sugar
4 ounces Swiss cheese, finely grated
Fresh thyme leaves for garnish

Preheat oven to 400 degrees.

Cut pumpkins in half and scoop out seeds. Discard seeds. Place pumpkin halves face down on a lightly oiled baking sheet and bake until the skin is wrinkled and the flesh is soft, about 1 hour. Remove from oven and cool.

When cool enough to handle, peel off the skin and cut the flesh into large chunks.

In a large soup pot, melt butter over medium heat. Add onion and bay leaf and saute about 5 minutes. Add reserved pumpkin, nutmeg, wine and stock. Bring to a boil, then cover and simmer 25 minutes.

Pour soup through a large strainer, reserving liquid but discarding bay leaf. Transfer solids to the work bowl of a food processor that has been fitted with a steel blade and puree until smooth.

Return puree to soup pot and add enough of the reserved liquid to reach a thick consistency. Add cream and more liquid if a thinner soup is desired. Add seasonings to taste.

Reheat soup just until simmering and stir in the grated cheese.

To serve: Ladle into heated individual soup bowls and garnish with a few thyme leaves. Makes 6 to 8 servings.

6 duck shanks (8 to 10 ounces each)
Salt and white pepper to taste
Granulated garlic to taste
2 onions, sliced
4 bay leaves
6 cups chicken stock
1/4 cup honey
1/2 cup packed light brown sugar
2 cups frozen sour cherries, thawed
1/2 cup sliced pimento olives
1/4 cup burgundy
1/2 cup cornstarch mixed in 1/2 cup cold water
Chicken base to taste

Preheat oven to 450 degrees.

Season shanks with salt, pepper and garlic. Put duck shanks skin side up in a 15-by-10-by-2-inch roasting pan and cook 40 minutes or until light brown in color.

Add onions, bay leaves and stock, cover with foil and roast in preheated oven 40 minutes. Remove foil and baste. Reduce oven temperature to 350 degrees. Return pan to oven without covering. Cook 30 to 40 minutes longer, or until golden brown and meat is tender.

Remove shanks and strain stock. Transfer strained stock to a saucepan. Add honey, brown sugar, cherries, olives and Burgundy. Bring to boil, then thicken with cornstarch and water mixture until consistency of a medium-thick gravy.

Adjust seasonings of sauce with chicken base to enhance flavor, then return meat to roasting pan and top with sauce. Roast 15 to 20 minutes. Serve with wild rice and stuffing. Makes 3 servings.

1/4 cup (1/2 stick) butter
1/2 large onion, cubed
3/4 cup sliced fresh apples
1 1/4 pounds chicken livers
1 jumbo egg, hard-cooked and peeled
1/4 tablespoon fresh crushed garlic
1/2 cup sherry
1/4 tablespoon poultry seasoning
Pinch ground black pepper
Dash of hot pepper sauce
Dash of Worcestershire sauce
1 1/2 teaspoons chicken base
1 1/2 tablespoons cream cheese, room temperature
Chopped onions, chopped hard-cooked eggs and water crackers for garnish

Melt butter in heavy pot. Add onions and apples and saute 10 minutes. Add all remaining ingredients except cream cheese and garnishes. Simmer over low heat 40 minutes, stirring occasionally. Remove from stove and refrigerate overnight. Grind pate through fine disc into mixing bowl. Add cream cheese and mix well using paddle. Adjust seasonings and serve with onion, hard-cooked egg and water crackers. Makes about 1 1/2 pounds pate.

Soups are second to none

From the Journal Sentinel

Last Updated: July 23, 2002

Beverly Guay, Muskego, and Deborah V., Wauwatosa, both requested soup recipes from Karl Ratzsch's restaurant 320 E. Mason St.

Guay asked for the restaurant's chicken noodle soup. She wrote: "It's the best I've ever eaten."

Deborah V. requested the recipe for liver dumpling soup. She wrote: "I've tried several different recipes for liver dumpling soup, but never found one that compares to Karl Ratzsch's."

John Poulos, executive chef, sent the recipes.

Chicken stock (see recipe)
3 tablespoons butter
3 ribs celery, diced
2 carrots, peeled, diced
1 large onion, diced
3 tablespoons chopped parsley plus parsley for garnish (divided)
2 cups cooked Kluski noodles
1/2 teaspoon sugar
1 tablespoon onion powder
Pinch of granulated garlic
2 bay leaves
1/2 teaspoon dried thyme
Chicken meat from stock recipe

Prepare chicken stock first.

When ready to make soup: Melt butter in large pot. Add vegetables and 3 tablespoons chopped parsley and saute until limp. Add reserved stock, noodles and seasonings. Add reserved meat. Bring to a boil, then simmer 30 minutes. Garnish with parsley and serve. Makes 8 servings.

Chicken stock

2 pounds chicken wings
3 quarts cold water
2 tablespoons white wine
3 ribs celery, washed, sliced
1 large onion, peeled and quartered
1 large carrot, peeled and halved
1 clove garlic, peeled and diced
1 tablespoon salt
2 tablespoons chicken base (see note)
1 tablespoon back peppercorns
3 bay leaves
1/4 teaspoon thyme
1 leek, washed, sliced

Combine all ingredients in a large soup pot and simmer 1 hour. Remove meat and cool slightly. Pick meat from bones to return to soup later. Strain stock and discard solids. You should have about 21/2 quarts of stock.

Note: Use chicken base without MSG.

2 large onions, diced
4 tablespoons (1/2 stick) melted butter
1 tablespoon salt
1/2 tablespoon ground white pepper
1/4 cup chicken base
1 teaspoon beef base
5 tablespoons dried marjoram
2 1/2 pound ground beef liver, skinned
6 eggs
10 ounces ground beef suet
2 cups cracker meal
2 cups flour
1 gallon boiling homemade chicken stock
Chopped parsley for garnish

To make dumplings: Saute onions in butter until translucent. Add salt, pepper, chicken and beef bases and marjoram; let cool. When cool, place in large bowl. Add liver, eggs, suet, cracker meal and flour and combine using a paddle.

Shape into dumplings with small scoop about the size of a heaping tablespoon and drop into boiling stock. Cook until dumplings float to top of pot and turn, about 15 minutes. Serve about 4 dumplings in each bowl of soup. Garnish with parsley. Makes 20 to 24 servings bowls of soup and 48 dumplings.

Ratzsch's sauerbraten wins sweet praise

From the Journal Sentinel

Last Updated: December 28, 2000

Karl Ratzsch's Sauerbraten

4 pounds beef (rump, chuck or sirloin)
2 tablespoons salt (divided)
1 cup red wine vinegar
1 cup white wine vinegar
2 cups cold water
1 onion, sliced
1 rib celery, cut coarsely
1/4 cup mixed pickling spice
1 clove garlic, crushed
2 tablespoons drippings or lard
6 to 8 gingersnap cookies, softened in a little water
2 tablespoons sugar
Equal parts of flour and water to thicken

Rub meat with 1 tablespoon salt and place it in crockpot or deep container (not aluminum). Combine vinegars, water, onion, celery, pickling spice and garlic. Pour over meat and marinate in cool place for 48 hours, turning twice daily.

Preheat oven to 400 degrees.

To roast, remove meat from crock. Heat drippings in roasting pan and sear meat on all sides. Pour marinade over meat and cover. Roast, covered, in preheated oven 20 to 30 minutes per pound, basting occasionally. Remove cover during last 20 minutes of roasting time and baste again.

Remove meat to warm platter and strain marinade into heavy kettle. Bring to boil and simmer. Add softened gingersnaps, 2 tablespoons sugar and remaining 1 tablespoon salt. Thicken to desired consistency with roux. Adjust seasonings and sugar. Slice across the grain and serve with gravy. Good with potato dumplings, buttered noodles or stewed prunes. Makes 8 to 10 servings.

Lori Horst, Brown Deer, requested the recipe for potato dumplings served at Karl Ratzsch's Restaurant, 320 E. Mason St.

She wrote: "Everything I have tried at Karl Ratzsch's has been wonderful. I especially like their potato dumplings."

Tom Andera, general manager, sent the recipe.

Karl Ratzsch's Potato Dumplings

Bring large pot of water to boil on stove.

Meanwhile, combine potatoes with milk, bacon grease, bacon, onion, nutmeg, chicken base, pepper, eggs, cracker meal and flour until mixture is smooth. Fold in croutons. Break off a piece of dumpling dough and test in boiling water to make sure it holds together. Form mixture into dumplings about the size of a medium potato and cook in boiling water 10 to 15 minutes, or until done. Makes 15 dumplings.

Chris S., Milwaukee, requested the recipe for the corned beef and cabbage from Karl Ratzsch's, 320 E. Mason St."

She wrote: "I had the best corned beef and cabbage at a German restaurant, of all places - Karl Ratzsch's. I would love it if the Journal Sentinel could print the recipe."

Lisa Juckem, Milwaukee, requested the restaurant's recipe for chili. She wrote: "I really enjoy chili and this is by far the best chili I have ever tasted."

John Poulos, executive chef, sent the recipes.

He noted that the chili recipe is for "One Alarm Chili." "For each additional alarm, add a tablespoon hot chili powder," he said.

Ratzsch's corned beef and cabbage a lucky find

Karl Ratzsch's Corned Beef and Cabbage

In 2 1/2-gallon stockpot, cover brisket with water, garlic, pickling spice, celery, carrots, 1/2 the onion and beef base. Bring to boil, then simmer, covered, until tender, 4 to 6 hours.

About an hour before brisket is done, prepare cabbage.

When brisket is done, remove from pot and trim any excess fat. Set into 13-by-9-inch pan.

Discard most of liquid from cooking pot, reserving 1 cup strained liquid. Add a few ice cubes to the liquid to coagulate fat. When fat forms on broth, remove and discard. Set broth aside to use later.

Rub beef with a little brown sugar and set under broiler for 2 to 3 minutes. Remove from broiler, slice, top with marinade and serve with cabbage. This dish is also good served with boiled red potatoes and cooked carrots. Makes about 7 servings.

Preheat oven to 375 degrees.

In medium-size casserole, combine cabbage, onion, water, caraway seed, salt, pepper and butter. Cover with foil and bake in preheated oven until tender, about 45 minutes. Remove and set into drainer. Let drain 1 to 2 minutes.

Karl Ratzsch's Chili

3 dried chili peppers, crumbled
2 cups water
2 pounds chili cut beef (coarsely ground beef, see note)
1 pound ground lamb or venison
2 cups chopped onion
1/8 cup minced garlic
1 can (28 ounces) stewed tomatoes
1/2 can beer
3/4 teaspoon black pepper
1/4 cup mild chili powder
1/8 cup ground cumin
1 tablespoons packed brown sugar
1/8 teaspoon ground cloves
1/4 teaspoon nutmeg
1/8 cup paprika
2 cups beef broth
1 1/2 tablespoons chicken base
1 1/2 teaspoons oregano
1 cup canned, diced green chiles
1 tablespoon beef base
1 tablespoons apple cider vinegar
1 tablespoons masa harina (corn flour)
Salt and pepper to taste
Minced onion and Cheddar cheese for garnish

Combine chili peppers and water and bring to boil. Discard peppers, reserve water. Set aside.

Brown meat in large, heavy kettle. Add onion and garlic, stewed tomato, beer, black pepper, chili powder and pepper water. Add cumin, brown sugar, cloves, nutmeg, paprika, broth, chicken base, oregano, green chiles, beef base and vinegar.

Simmer on low heat 30 minutes. Add corn flour and simmer 10 minutes. Add salt and pepper to taste. Garnish with minced onion and Cheddar cheese. Makes 7 to 10 servings.

Note: Beef can be coarsely ground at most butcher shops. You can also serve pinto or red chili beans that have been cooked in minced ham and chili sauce on the side if desired. This recipe is for "One-Alarm Chili." For hotter chili, add more chili powder a tablespoon at a time.

German Lentil Soup a thick, smoky pleasure

She wrote: "It was thick and smoky flavored with pieces of ham and carrot and served with homemade croutons on top."

John Poulos, executive chef, sent the recipe.

Karl Ratzsch's German Lentil Soup

1 package (16 ounces) dried lentils
3 quarts ham stock
1 bay leaf
1/2 teaspoon Worcestershire sauce
1/4 teaspoon granulated garlic
1/4 teaspoon ground nutmeg
4 drops hot pepper sauce
1/4 teaspoon ground caraway
1/2 teaspoon celery salt
1/4 teaspoon freshly ground black pepper
1 cup chopped carrots
1 cup chopped celery
1 cup chopped yellow onion
2 tablespoons bacon grease
2 tablespoons flour
1 tablespoon freshly minced parsley
1/2 pound ham, diced
Croutons for garnish

Pick over lentils, removing any grit. Place in stockpot; add stock, bay leaf, Worcestershire sauce, garlic, nutmeg, hot pepper sauce, caraway and celery salt. Bring to boil over high heat; reduce heat and simmer 30 minutes. Add water as needed, up to 2 quarts, to retain soupy texture.

Stir in carrots, celery and onion and cook 10 minutes more.

Meanwhile, in separate saucepan, combine bacon grease and flour. Heat over medium heat, stirring constantly until just browned, to make roux. Add roux to soup, little by little, until soup has consistency of gravy. Add parsley and ham, simmer 5 minutes more to heat through. Serve hot, garnished with croutons. Makes 12 servings.

Note: Chicken stock can be substituted for ham stock, though the flavor of the soup will be a little different.

Beef vegetable soup stirs fond memories

To request a recipe, write "You Asked for It," Milwaukee Journal Sentinel, Box 371, Milwaukee, WI 53201-0371; fax to (414) 224-2133; e-mail to jsfeat@onwis.com. Requests must include complete restaurant name and address, as well as your name, address and phone number. (Names and addresses will be withheld upon request.)