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Pumpkin
Strudel
Filling
The
Bratkürbis
(German)
or
Brotkerbs
(Schwowisch)
by
Nick Tullius, 5 Nov 2010 |
The Bratkürbis (German) or Brotkerbs (Schwowisch,
Ah) was white on the outside, but yellow on the
inside. As I remember it, the yellow inside
resembled and had about the same taste as the inside
of our Canadian yellow pumpkins.
A
common way of preparing it was to cut it in
elongated slices, remove the seeds, place on one of
the steel forms used for baking bread, and slide it
into the big oven (the one used both for heating the
house and also for baking bread). When done (and
cooled), you ate it by spooning it out of the skin,
leaving only the white exterior rind.
To
put it into the strudel, the yellow interior part
had to be grated. When the dough was stretched
across the whole table, you covered it with a
reasonable amount of grated squash, sprinkled with
sugar, added a few splashes of melted lard (maybe
melted butter would have been better, but we rarely
had it in our house). The strudel was then rolled
up, placed in one or more greased forms, and placed
in the oven. When it came out of the oven, it was
not pale, but partially brown, where the sugar had
caramelized. A very nice winter dessert.
Sometimes other
strudels would be made at the same time, with
fillings such apple pieces, cottage cheese prepared
with egg and sugar, or my favorite: sour cherries
(straight from the tree in the summer; from the jar
in the winter).
Guten Appetit!
