![]() ![]() She was an art collector both behind and ahead of fashion, and the art made Haussner’s a nationally cited tourist attraction. “She had a strong business sense, and her warm, welcoming, kindly presence, together with the comfortable food, made you happy there. Dorsey, former Sun art critic and restaurant reviewer. Haussner was the soul of Haussner’s,” said John R. Haussner passed away a year after the restaurant closed. William Haussner passed away in 1963 but the restaurant continued for several decades under Mrs. ![]() It is said that their novel-length menu boasted 112 entrees. “Master chef” William Henry Haussner opened the restaurant in 1926 upon emigrating from Germany. Haussner’s was known for their crab cakes, their beloved strawberry pie, and above all, their fine art collection.Ĭollected by the owner’s wife, Frances Wilke Haussner over the course of 73 years, the collection sold for ten million dollars after the restaurant’s closing. For the many who have, there has been no shortage of nostalgia stirred as a result of the announcement. While I did fortunately have the chance to visit Eichenkranz, the city’s last remaining German restaurant, before it closed this past May, I had never been to Haussners. Haussner’s Menu, 1967, New York Public Library Last month it was finally announced that the building would be demolished to make way for an apartment building. It has stood vacant, going through numerous sales and auctions while the surrounding neighborhood of Highlandtown slowly transforms around it. The fate of the building once occupied by the famed Haussner’s restaurant has been uncertain for a decade now. For this week’s installment, I turned to the news for inspiration. Serves 5 to 7.November is upon us, and although the autumnal comforts of the past few posts (biscuits, pies, and cornbread) have been pleasant, I thought I’d better branch out, lest I lose my *edge*. Slice roast or break into large chunks, depending on cut and tenderness serve with sauce (sauce may be strained if you like). Cover and cook until sauce thickens somewhat, about 15 minutes. Stir gingersnaps into liquid mixture in slow cooker. When roast is tender and you're almost ready to serve, use two forks to transfer roast to serving platter. Cook until tender, 8 to 9 hours on LOW roast can cook up to 10 hours. Cook, stirring constantly, until sugar dissolves and mixture comes to a boil. When roast is browned, transfer to slow cooker.Īdd broth, vinegar and brown sugar to Dutch oven. Tie juniper berries, cloves and bay leaf together in cheesecloth add spice bundle to slow cooker. While roast is browning, scatter half of the onions into slow cooker. Add roast, and brown well on all sides if the oil starts smoking, reduce heat slightly. In Dutch oven, heat oil over medium high heat until shimmering. Rinse roast, and pat dry with paper towels. If you prefer a smooth sauce, pass it through a wire mesh strainer, pressing on the onions, before serving.Ģ to 3 pound venison roast, preferably from the rump or round (1 to 1.5 kg)Ģ medium onions, sliced, divided into 2 portionsĪ small square of cheesecloth and a piece of kitchen stringġ0 gingersnaps, finely crushed (2 inch diameter) Tangy-sweet flavor of sauerbraten without all the fuss. This simpler version does not have to be marinated for several days. ![]()
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