Schweinsbraten(Pork Roast with Beer Glaze)

3 pounds boneless pork shoulder roast

Salt and freshly milled black pepper

2 cloves garlic, crushed

1 tablespoon clarified butter

1 teaspoon caraway seed

Generous pinch of ground marjoram

2 medium yellow onions, peeled, halved, and thinly sliced

1 (12-ounce) bottle lager beer

1. Preheat the oven to 375 degrees F.

2. Wash the meat and pat it dry with paper towels. Cut a diamond pattern (each diamond should be about 1 inch long) into the fat side, using a sharp knife; this will produce a crispier crust. Rub the meat with salt, pepper, and garlic.

3. Heat the clarified butter in a large skillet and brown the meat on all sides. Place it fat side down in a roasting pan and pour the fat from the skillet plus 1 cup water over it. Sprinkle it with caraway and marjoram. Arrange the onions around the meat.

4. Roast the meat for 1 hour and turn the fat side up. Increase the temperature to 425 degrees F and cook for another 30 to 45 minutes, basting frequently with beer. Check for doneness with a meat thermometer; the meat is ready when the internal temperature reaches 165 degrees F and the crust is browned and crunchy. Let the roast rest for 10 minutes before carving.

5. Deglaze the pan with the remaining beer and, if necessary, with 1/2 cup hot water or more. Strain the gravy into a small saucepan. Simmer to thicken. Season with salt and pepper.

6. Cut the meat into thin slices and serve the gravy separately.

and Reiberdatschi(Potato Pancakes)

1 lb. pared, raw potatoes

1 lg. onion

1 egg, beaten

1/2 c. flour

1/2 tsp. baking powder

Pinch of salt

Pinch of pepper

1. Put the potatoes and onion through a food processor/chopper.

2. Add egg, flour, baking powder, salt and pepper. Mix well.

3. Drop the batter by spoonfuls onto a hot well-greased frying pan or griddle.

4. Flatten each cake with a spoon. Brown on each side.

5. Serve with butter, applesauce or sour cream.

Drink a German beer and have a Guten Tag.