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Neueste Nachrichten - Your Newsletter |
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Thank
you for your ongoing support of the Bavarian Grill Team
Please
feel free to forward this newsletter to your friends and invite them
to join you at your favorite Bavarian Restaurant in Plano, Texas
We Play the
cowbells |
In this
issue:
1. The Eisbein is back! The Winter Menu
2. We are ready to help you
during the
holidays with lunch and dinner
3. No Transfats in our cooking oils
4.
Your Quiz:
Where in Bavaria are we?
5.
Gifts for the season at the Gift shop:
6. Bier
Lovers Corner:
Muenchener Dunkel
7. A Gluehwein Recipe to make at home |
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Dezember 13, 2006
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Eisbein auf Ananaskraut
We cure a giant ham hock in a special salty
brine and simmer it in our Sauerkraut until
it is fork tender. |
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for your
friends Happy
Birthday!
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and
your "Live Musik Schedule"
for December
in the sidebar |
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Served with split pea puree and mashed
potatoes. It’s big enough for two,
or take home the left-overs for a special
sandwich. |
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 The
"Winter Speisekarte", our Winter Menu is here
and features two flavorful and
heart-healthy salmon dishes! |
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For
New Year's Eve at the Bavarian
Grill Info, please click the
bottle |
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The
Bavarian Grill is located at
221 West Parker Rd Plano, Texas
75023
In the Northwest Corner of US 75, Central Expressway, and
West Parker - in the Ruisseau Village Shopping
Center
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As the
fresh snow blankets the Bavarian mountains
and towns, people go skiing
and afterwards they go to the local Gasthaus
to warm up with heartier dishes.
Enjoy these traditional, authentic
winter favorites
Frisch im Roterlenrauch geraeucherter Lachs
mit Apfel Kren
 Thin slices of freshly house smoked Salmon
with a mild apple-horseradish sauce
Sample $ 4.95, as an appetizer on toasted
rye $ 9.95 or entree with potato pancakes $
19.75
Rheingau Riesling von Rees, Trocken, white,
very dry Glass 6.50 Bottle $ 26
Geraeucherte Entenbrust mit Cumberland Soβe
und Roggenbrot
Apple wood smoked Duck breast with Sauce
Cumberland and toasted rye $ 8.95
Württemberger Trollinger, light red and
semi-dry Glass 7 Bottle $ 28 |
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G’selchtes
Two cured pork chops in sauerkraut, with pea
puree and mashed potatoes.
16.75
The Spaten Bock Bier or the Spaten
Doppelbock “Optimator”
Rahm Schnitzel mit Spaetzle und Winter Gemüse
A floured and pan-seared Schnitzel is served
on a bed of creamy sauce derived from the
pan, along with tiny pasta dumplings and
winter vegetables. 18.75
Schmitt & Söhne, Relax Red, red and semi dry
Glass 5 Bottle $ 20 |
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Pochierter Lachs mit Kraeutersosse auf
Vollkorn Makaroni
Poached Salmon tossed with a fresh
light, creamy
garlic-herb sauce
on a bed of our long hollow fresh whole
grain pasta
$
16.75
Rheingau Riesling von Rees, Trocken, white,
very dry Glass 6.50 Bottle $ 26 |
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Eisbein auf Ananaskraut
We cure a giant ham hock in a special salty
brine and simmer it in Sauerkraut until
tender.
Served with split pea puree and mashed
potatoes. It’s big enough for two,
or take home the left-overs for a special
sandwich. 28.75
A Pilsner style Bier, like the Paulaner Pils
or the Dinckelacker CD Pils |
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Knuspriger Entenbraten mit Kartoffelpfannkuchen
One half of a Roasted Duck with a crisp,
crunchy skin, flavored with our special
rotisserie herbs, on it’s own juices, served
with a potato pancake
$ 18.75
Ironstone Petit Sirah adds a hint of
blackberries and peppery spice Glass 5
Bottle $ 20 |
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Zum Nachtisch gibt es Chiemgauer Kirschen - Michel
Upper Bavarian variation of an oven-warm
bread pudding with Bing Cherries and
Kirschwasser,
topped with a warm Vanilla sauce
$ 6.25
A Schwarzwaelder Kirsch Kaffee
with Schladerer Kirschwasser, Schokoladen
Likör and
Kahlua, topped
with whipped cream and chocolate sprinkles –
Our Black Forest Cake in a cup $ 6.50 |
 Zum Aufwaermen -
Good-bye cold feet!
The Bavarian ski huts are
famous for the enticing aroma that drifts
out into the chilly air; it comes from the
Glühwein, a warm, spiced, mulled red wine.
Germans
enjoy Glühwein or "Glow Wine" quite a bit
around Christmas and New Year's Day. Another
favorite place to sip a warming glass is
outside at the Christmas market.
This recipe from
www.germany.info makes 24 glasses -
Ingredients:.2 bottles red wine, 1 cup
sugar, 3 cups water,1 lemon, sliced
20 whole cloves, 6 to 8 cinnamon sticks, 1
orange, sliced for garnish.
Directions: Mix water, lemon and spices and
simmer for an hour. Strain. Heat but do not
boil the red wine. Add wine to hot water
mixture. Ladle into cups and serve with half
a slice of orange.
Or even better, come on over and enjoy the
authentic Nuernberger
Christkindlmarkt Gluehwein with us. |
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 We
can help you with your family dinners during the holidays:
Please click here for the
Bavarian Grill Bankett Menus, or call
on us to design your very own:
Ein Familien Abendessen
A Family Style Dinner
Ein Familien Schnitzelfest
Your Family Schnitzel Dinner
Schlemmer Menüs
Gourmet Dinners
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Musik
Schedule |
Restaurant
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12-Dec |
Alan Walling |
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13-Dec |
Alan Walling |
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14-Dec |
Ludwig Kobus |
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15-Dec |
Alan + Gordon |
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16-Dec |
Karl Koenig |
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17-Dec |
Closed |
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18-Dec |
Closed |
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19-Dec |
Ludwig Kobus |
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20-Dec |
Jim Rommel |
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21-Dec |
Ludwig Kobus |
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22-Dec |
TBD |
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23-Dec |
Jim Rommel |
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24-Dec |
Closed |
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25-Dec |
Closed |
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26-Dec |
Alan Walling |
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27-Dec |
Alan Walling |
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28-Dec |
Alan Walling |
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29-Dec |
Alan Walling |
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30-Dec |
Alan Walling |
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31-Dec |
Alpenmusikanten |
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1-Jan |
Closed |
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2-Jan |
Alan Walling |
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3-Jan |
Alan Walling |
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4-Jan |
Alan Walling |
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5-Jan |
Jim Rommel |
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6-Jan |
Jim Rommel |
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Next
Alpen Musikanten:
Saturday,
December 16 in the Biergarten from 7 pm
is
SOLD OUT |
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Biergarten
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15-Dec |
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Norbert Blazek |
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16-Dec |
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Alpenmusikanten |
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17-Dec |
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Closed |
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18-Dec |
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Closed |
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19-Dec |
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Bavarian Bier Jazz |
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20-Dec |
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21-Dec |
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22-Dec |
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Karl Koenig |
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23-Dec |
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Karl Koenig |
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24-Dec |
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Closed |
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25-Dec |
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Closed |
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26-Dec |
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27-Dec |
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28-Dec |
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29-Dec |
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Karl Koenig |
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30-Dec |
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Kleine Blasmusik |
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31-Dec |
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Bavarian Bier Jazz |
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From the
Bavarian Grill Stein Club News:
A message from the
Stein Club President:
Our "Holiday Food and Toy Drive"will end this
Saturday,
December 16th. Please bring your canned and
other dry food items or new toys to the Bavarian Grill any time
during this period. The food collection site is by the bar in
the front entryway.We will deliver the food to
Plano's God's Food Pantry
and the toys will go to the Plano
Police Associations "Toys from the Christmas Cops". Thanks to all.
You can
read the
Bavarian Grill Stein Club Newsletter and see pictures at
Stein Club Christmas Party 2006. If you like
to receive the Stein Club Newsletter, please send us an e-mail
to
bavarian@bavariangrill.com
No Transfats in our cooking oils
We are concerned about the ingredients we use to make
our food and the types of food we offer to our guests on
our menus. You all have heard and read about the
big Issue:
Trans Fat.
Where ever possible we strive to eliminate Trans Fat in
our recipes and menus.
Most Trans Fats are found in oils used for cooking. Here at
the Bavarian Grill we are mainly using three types of
oils: For frying, sauteeing and as a salad oil.
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Our Upcoming
Stein Club Dinner
will feature Green Kale
and the special sausages
to go with it on
Wednesday,
January 10, 2007
at 7 pm in the
Bavarian Grill Biergarten
All Stein Club members
and provisional members
are welcome!
Price per person $29.75
includes 2 1/2 liters of Bitburger and a
Schnapps.
Stein Club members receive a $ 5.00 discount. |
As usual:
Please call us early for your reservation and
have lot's of fun! |
Our
frying oil is made with
high stability, low linolenic canola oil , Trans fat-free - no hydrogenation.
Naturally lower in saturated fat than other vegetable oils.
Our sauteeing oil is Phase
Liquid Butter Alternative, the industry's most versatile
alternative to butter. It contains no cholesterol and is lower in sodium than
other leading liquid butter alternatives. Zero grams of
trans fats/serving.
For our Salads and all other recipes requiring salad
oils:
Canola
Oil
Monounsaturated fat is found in olive oil, canola oil,
peanut oil, and in most nuts and nut butters. This type
of fat does not cause cholesterol to increase. When a
person substitutes monounsaturated fat for saturated
fat, it helps to lower the bad cholesterol, and protects
the good cholesterol (HDL) from going down. Canola has
the highest combined percentages of the “good fats” based on
information published by the Harvard School of Public Health -
to read more on the research on the issue, please go to
About us: Bavarian Grill Facts - Nutrition
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For
New Year's Eve at the Bavarian
Grill Info, please click the
bottle |
Your Quiz: Where in Southern Germany are we?
Please name the sight and the town it is in - many readers share
some of their travel experience with us, which we will publish to share with you. |
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Now available at Bavarian Gifts and Souvenirs: |
Please click on the picture for a
larger one
In previous years, the windows were designed by internationally
renowned artists and illustrators of children’s books as well as by
young artists from the region. |
Holiday season in Germany
Your Hint:
For the past ten years, a large house in this
town has exuded a magical, captivating power during the Advent as
its 24 windows have been transformed into the world’s largest advent
calendar house. Just last year, about 100.000 visitors came
from near and far and took part in the evening-long ritual of music
and theatre, during which the warmly backlit windows of this "Haus"
were turned into a “treasure chest of the imagination.”
This
year, 24 spectacular illustrations from Tomi Ungerer adorn the classical façade. . |
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This Christmas tree filled |
Please
e-mail your answer to
bavarian@bavariangrill.com. |
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with Asbach chocolates |
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is
available at Bavarian Gifts &
Souvenirs |
You can
win a Gift Certificate for $ 25 at the Bavarian Grill. |
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Did you know? - The
last quiz: |
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Free wireless network service
and access to the internet is available in the Bavarian
Grill Biergarten and in the Bankett Stuben.
You can check your
emails, while enjoying a great Bavarian Bier
and a snack from our Biergarten Menu. Please
ask your friendly team member for instructions
- and enjoy the www. And the best part:
IT'S FREE!
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Thank you
for
all your right answers! |
The
correct answer is:
This month's
location is the Frauenchiemsee Monastery
on an island in the Chiemsee. This
picture brings back memories of a lovely
family boat ride from Prien to the
island for dinner and walking. Thanks
for the memories!
Jim
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The Gift Certificate
for $ 25 in the Bavarian Grill goes to:
Jim Casey
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Gifts for
Bier Lovers
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New at the
Bavarian Gifts and Souvenirs for the season:
From Bier Steins to Incense Burners and Nutcrackers |
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Lichterbogen, the light arches from the ore mountains: |
Now in more
sizes and decorations! |
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Celebrate
Christmas Bavarian Style at your own fireplace
with the finest Dallmayr Kaffee from Muenchen
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This Christmas season you can start a new family
tradition with the beautiful light arches from Germany's
ore-mountains by lighting up the windows to show your friends and
family a unique way to celebrate the holidays. All of our
"Lichterbogen" are made in Germany, have beautiful detail and
brighten your evenings for many years to come.
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and Real
Marzipan Christstollen from "Haus am Markt"
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The Gift Shop is open every
Friday and Saturday from 4 pm until 10 pm and upon request at all
other times. Please come
and check out all the new arrivals.
Find your Christmas treasures today!
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We have a large variety of incense burner candles |
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Bavarian Chocolates from Reber in Bad Reichenhall
are considered
the finest gifts for all chocolate lovers.
You can come to the Bavarian
Gifts and Souvenirs and sample a large selection of these great
chocolates, and than decide which Gift Package is the right one for
your sweetheart.
Bavarian Bier Lovers Corner:
Dunkel — The World's First True Beer Style
After the
Bavarian co-rulers Duke Wilhelm IV and Duke Ludwig X had
proclaimed the Bavarian Beer Purity Law, in 1516,
stipulating that Bavarian brewers could make beer only
with water, malted barley and hops, and after Duke
Albrecht V had decreed, in 1553, that brewers were
allowed to make beer only between St. Michael's Day
(September 29) and St. George's Day (April 23), the beer
style that emerged in Bavaria was what we now call the
Dunkel. Dunkel is the German word for “dark,” and it
refers to the classic Bavarian lager, a deep-brown,
mahogany, or sepia colored all-barley brew. Given the
restrictions in place at the time, it was the only beer
the Bavarians could legally make. The beer was
barley-based, because of the Beer Purity Law, it was
dark because if the malting technology of the Middle
Ages and it was a lager, because of the ambient
temperature in the fermentation cellars during the brew
season.
Brown Malt Makes Brown Beer
Barley becomes brewers’ malt in several stages. It is
first steeped to let it absorb moisture. It is then
allowed to germinate briefly to activate enzymes in the
barley that turn unfermentable starches into fermentable
sugars. The grain is then dried over high heat to
interrupt the sprout from growing and to keep the barley
from rotting or mildewing during storage. Before the
introduction of the indirect-heat kiln in the early
nineteenth century, all malt was dried over open wood,
coal, coke, or charcoal fires. The finished malt would
be invariably somewhat smoky and slightly to severely
roasted or even charred. Just like severely roasted
coffee beans make a very dark brew, so does dark malt
make a dark beer. Maltsers could make pale malt —
and thus pale or blond beer -- only once they had the
technology to heat clean air and blow it through the
moist malt with power-driven fans. In other words, pale
malt and pale beer became possible only with the advent
of the Industrial Revolution in the early 19th century.
Cold Fermenters Make Lagers
There are two types of yeasts that make beer:
Warm- and top-fermenting yeasts make ales, while
cold-and bottom-fermenting yeasts make lagers. Before
the invention of refrigeration in the late 19th century,
which allowed brewers to cool their fermenters even in
the summer, beer made in the heat of summer were
invariably ales, while beers made in the cold of winter
were invariably lagers. Because Duke Albrecht’s 1553
decree restricted beer making only to the cooler months
of the year, the beers that came out of Bavarian
breweries by the end of the 16th century were lagers —
barley-based because of the 1516 decree and brown
because of the medieval kilns.
During
the early decades of the nineteenth century, the new
lager beer style spread from Bavaria to neighboring
Austria and Bohemia. As pale malt became available
around that time, brewers started to create blond lagers
as well. After the invention of refrigeration,
cold-fermenting lagers replaced ales as the favorite
beers in all parts of Europe except for the lower
Rhineland, Holland, Belgium, Britain, and Ireland.
Dunkel Profile
The dunkel, like all Bavarian-style beers, tends to be
very malty with only a gentle hop accent. It is soft and
elegant, with a rich, mildly vanilla, nutty-sweet palate
and a dry, rounded finish that is never harsh, toasty or
acrid. The beer is full-bodied, with a chewy texture and
firm, creamy, long-lasting head.
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Please visit
the source of this article at:
http://www.bayerisches-bier.de for more
interesting Bier Information |
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Your seasonal Bier
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Hofbraeu Dunkel:
Great
for fall and winter: Bottom fermented, full body, dark brown and an
unusual pleasure with it’s rich maltiness and moderate hops . This
old, traditional Bavarian beer specialty from the famous Hofbraeuhaus
in Munich is the
result of a great balance of the ingredients and the fine art of
Bavarian brewing. |
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On Draft at the
Bavarian Grill |
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Please call us
at
972 881 0705
for your reservation or
email us
bavarian@bavariangrill.com
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Please
visit the source for this article, the website of the
Bavarian
Brewer's Association at
http://www.bayerisches-bier.de
You will
enjoy reading in English about all kinds of Bier related
topics. |
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Bavarian Grill
Bier Garten |
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Home of the
Hitzplotz |
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Bavarian
Grill Neueste Nachrichten is published by Bavarian Grill, Inc.
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for the friends
of the Bavarian Grill.
Thank you for your subscription. |
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Copyright
1993 - 2006 Bavarian Grill,
Inc.
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We will not
sell, trade or make available your address to any third party, ever. |
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HAVE A GREAT
TIME:
Tuesday thru Saturday
Lunch: 11:00am - 4:00pm
Stein Hour: 4:00pm - 7:00pm
Dinner: 4:00pm - 10:00 pm
972 881 0705
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