Tuesday, September 9, 2008

Schnitzel, Hot German Potato Salad, and Apple Strudel

Gruesstig! It was German night in our home this evening, for supper anyway . . . the only thing missing was our lederhosen! My little sister called needing my German Potato Salad recipe . . so I decided to make it for dinner and post it for her. I love to reminisce and dive into the food that I grew to love so much while living in Deutschland! Now if only we had the gummy shops and chocolate available that they have . . . I did find red cabbage (rotkohl) though and thoroughly enjoyed it! My comp's and I ate jar after jar of this yummy concoction! I made it homemade once . . . it was quite the process! (I just buy it now, since I am the only one in my home that will eat it) I love it when I'm motivated to make something Deutsches! Heads up this is a long entry . . . 3 recipes here. My high school German teacher was the most amazing woman in the world! She is Austrian and started my love for the Germanic countries, language, culture and FOOD! I tried many different versions of potato salad while their but this one is my favorite!
Hot German Potato Salad
6-7 medium sized potatoes, peeled and sliced
3 strips thick cut Bacon, chopped
1/2 medium Onion, chopped
2-3 tsp Sugar
2-3 Tbsp Vinegar
Salt
Pepper
Parsley

Boil the potatoes in salted water until tender. Drain the potatoes reserving 1/2 cup of the boiling water.(Be careful or you will end up with mashed potatoes!) Cook the bacon in a frying pan until crisp. Remove the bacon and set aside, add the onion to the frying pan and cook in the bacon drippings until soft. Once the onions has cooked for about 6-8 minutes add the sugar, vinegar, salt, pepper and reserved water. Simmer for a few minutes, taste and add more sugar, vinegar, salt or pepper to taste. Add the bacon to the potatoes and pour the vinegar and onion mixture over the potatoes and bacon. Stir potatoes to coat. Sprinkle with parsley. Enjoy!

In Germany and Austria schnitzel is eaten with fresh squeezed lemon wedges or mushroom gravy. Leftovers (if you have any) are also great for sandwiches. They often take up the entire plate and are traditionally served with pommes (fries) or kartoffel (potato) salad. Schnitzel is easy to make and simply delicious!
Step #1 Pound it thin!
Step #2, Flour the pork.
Step #3 Dredge the pork in egg.
Step #4 Coat the cutlet in bread crumbs.
Wiener Schnitzel
Recipe by:Emily
4 boneless pork or veal chops
1/2 cup oil
3/4 cup fine ground bread crumbs
2 eggs
salt
pepper

Pound the chops thin between two pieces of waxed paper or plastic wrap. Beat the two eggs with a little salt, and pepper in a bowl large enough to dunk the meat into. Spread the bread crumbs on a plate and sprinkle with a little more salt, and pepper. Heat the oil in a large skillet over medium high heat. Take each cutlet and dip each side into the egg mixture and then into the bread crumbs to coat evenly. Lay the coated cutlets onto a plate once coated. (They cook in only a few minutes so it is best to have them all ready). Fry each piece in the hot oil until browned and cooked through. (2-3 minutes per side) Place browned schnitzel on a plate with paper towels to absorb any excess grease. Serve the schnitzel with lemon wedges or gravy. Enjoy!

You can use regular sugar instead, but I love the way that the brown sugar creates an incredible creamy filling!
Apple Strudel
Recipe by:Emily
6 Sheets Phi lo Dough
1/2 cup butter
5-6 Apples peeled, cored and sliced thin (Granny Smith, Jonagold, whatever you have, I like to mix mine up!)
1/2 cup Brown Sugar
1/2 tsp Cinnamon
3 Tbsp Bread Crumbs
1/4 cup Chopped Walnuts (Optional)
1/2 cup Golden Raisins (Optional)
1 1/2 Tbsp Flour

Melt 1 Tbsp butter in a pan and add apples. Once the apples start releasing their juices add the brown sugar. Cook for about 2 -3 minutes and add the cinnamon and flour. Remove from heat and set aside. Layer the 6 sheets of philo dough; brush each sheet with melted butter and then lay another sheet on top. Pour the apple filling down the center of the dough. Spirinkle the filling with the bread crumbs and fold the dough over the filling, fold each end over and roll strudel onto a baking sheet with the seam side down. Bake in a preheated 350degree oven for 18-25 minutes, or until the top is golden brown. Allow to sit for a few minutes before slicing. Serve plain or with whip cream or ice cream. Enjoy

7 comments:

Maria said...

Apple and pumpkin recipes are starting to pop up everywhere. I am excited to try your apple strudel! Looks amazing!

Emiline said...

What a German feast! I've had very little German food, even though I'm German. Well, a little German.

Everything looks great!

Prudy said...

That whole meal looks vunderbar! Again- I need more info on you-what were you doing in Germany? When? Are you a fluent speaker? Questions, questions. That streusel looks like just the perfect Sept. dessert.

Pam said...

I love German food. This meal looks wonderful! The strudel is calling my name.

hot garlic said...

This is great Emily, everything looks delicious! I haven't delved into German food too much, but you've really inspired me!

Katie said...

OH MY! I am bookmarking this one for sure!

Liesl said...

I just stumbled across your blog and I am so glad I did!! I have a very heavy German background and LOVE German food!!! I can't wait to try out some of your recipes!!!