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KCU/ CCPL present Color Our World @ Your Library - Klee

Art style of Klee - continuous line

Food

Paul Klee was not known for having a favorite food or drink, nor was he known for hosting parties or having any dietary peculiarities. By all accounts, he lived a modest life and ate modest food. So, what dishes would be commonplace at any blue collar German or Swiss establishment during the late 1800's to early 1900's? Below we provide two dishes that Klee likely encountered many times throughout his life.

Wurst and Kraut

braised sauerkraut with sausage and potatoes on a plate

Is there anything more German than sauerkraut (pickled and shredded cabbage) or bratwurst (a style of sausage) that comes to mind? Didn't think so. Let's put some together for dinner!

We can do this the easy way, or we can do this the hard way...

Easy Way

If you're looking for something quick, easy, and affordable, go to your local grocer and get the following items:

  • A jar of pre-made sauerkraut
  • A pack of bratwursts
  • Some spicy mustard

At home, add the kraut to a medium-sized pan and heat on medium low for 15 minutes approximately.

Preheat a skillet with a little bit of oil on medium heat, then when it's hot, add your pack of brats and a few tablespoons of water. Cover the skillet and let these cook for about 10 minutes, turning them occasionally.

Using a slotted spoon, scoop a portion of kraut and place on your plate. Using tongs, grab your brats and do the same. Put a dollop of spicy brown mustard on the side or in a small bowl to dip your sausages, and add any other breads or sides you desire!

Hard Way

If you want to try your hand at making homemade sauerkraut, follow this authentic German recipe from Anja! We recommend you not try and make your own sausages...you'll thank us later!

Bread and Cheese...Charcuterie Board!

Charcuterie Board | Charcuterie board at Colleen and Jason's… | Steven  Miller | Flickr

Sounds boring, doesn't it. Well, it doesn't have to be! Let's take this opportunity to make a German-inspired charcuterie board we can share with family and friends, with items from our local grocery store.

Fun Fact: Charcuterie is a unique word to say or spell. I personally call them "shark" boards. Keep this idea in mind when Shark Week rolls around at some point during the summer.

 

Ingredients:

  • Breads
    • Rye or pumpernickel loaves, sliced
    • Rye chips
    • Wheat crackers
    • Pretzels - any kind!
  • Meats
    • Salami
    • Summer sausage
    • Ham
    • Smoked fish
  • Cheeses
    • Swiss
    • Gouda
    • Munster
  • Fruits, vegetables, and nuts
    • Pickles
    • Beats
    • Grapes
    • Apple or pear slices
    • Walnuts or hazelnuts
  • Condiments
    • Spicy mustard
    • Jams or preserves
    • Honey

Arrangement:

How should a "shark" board be arranged? Here are some quick tips I found while scouring the web.

  • Arrange bread items along the edge of the board for easy access
  • Consider arranging the rest of the board in "sections" so people seated around it all have access to the same items
    • Put a variety of meats and cheeses close together in these sections
    • Have separate condiment containers near the meats and cheeses
    • Intersperse your fruits, vegetables, and nuts throughout to produce a variety of textures and colors to add extra appeal.