2005 Oktoberfest
Recipes
Wiener Schnitzel Luchow -- Breaded Veal Cutlet
46 oz. pork tenderloin cutlets
Flour
3 tbsp. Parmesan cheese, grated
1 egg, beaten
1 tsp. parsley, minced
1/4 tsp. nutmeg
1/2 c. milk
6 tbsp. butter
Juice of 1 sm. lemon
Salt and pepper to taste
Pound meat very thin, cut into bite sized pieces. Lightly dredge each cutlet with flour. Combine 2 tablespoons flour, cheese, egg, parsley, seasonings and milk. Beat smooth. Dip floured cutlets in batter. Cook over low heat in 4 tablespoons butter until golden and tender. Keep cutlets hot on warm serving platter. Heat remaining 2 tablespoons butter until darkened; add lemon juice, stir to blend and pour over cutlets. Garnish with parsley.
Oxtail Soup
* 1 Tablespoon sesame oil
* 2 lbs. meaty oxtails
* 1 onion, and 1 stalk celery, chopped
* 3 garlic cloves, minced
* 1 bay leaf, with the spine removed
* 1/4 teaspoon thyme, ground cloves, and of tarragon
* salt and pepper
* 8 cups stock with 1 cup Sauterne wine
* 2 Tablespoons tomato paste
* 1/2 cup barley
* 1 carrot, cut in paper thin rounds on mandolin
* 1 cup parsley, chopped
In a Dutch oven, saute the bones, browning on all sides, then add onion, celery, and garlic, cook on high heat in the sesame oil, until the onions are very brown. Add the stock, and tomato paste, bring to a boil, then reduce heat and simmer for 2 hours. When the meat is very tender, remove the bones from the broth. Shred the meat, chop the marrow, then return both to the pot, discarding the bones. Add the barley, return to a boil, then reduce heat and simmer for about 30 minutes, until it is very tender. Add the sliced carrots and chopped parsley and cook on medium heat for 4-6 minutes. Serves 10.
Bavarian Sauerkraut
Drain 5 large cans kraut, toss with 1/2 cup of flour until coated. In large pot heat heat 3 cups apple juice to boiling. Add 3 cored, unpeeled, chopped red delicious apples, 2 T. caraway seeds, and 1 peeled, grated potato. Cook uncovered for 30 minutes. Add 5 cups sliced kiabasa. Return to boil, cook 3 minutes. Add floured kraut, stir and turn vigorously until heated through and liquid has thickened. Serves 20.
Chop and fry 7 slices of bacon. Mix 1 ½ cups apple juice, 1 ½ cups sugar, 3/4 cup vinegar, and 5 T flour. Simmer to thicken. Cook and slice 15 red potatoes, (do not peel), add 1 large red onion, very thinly sliced, 5 hard boiled eggs, 3 T pickle relish, 1/3 cup chopped celery, 1/3 cup chopped fresh parsley
Serves 8
King Ludwig Sausage Rolls
Smoked German sausage (Thuringer), cut into thirds
4 oz. pkgs. refrigerated crescent roll dough
Separate crescent roll dough into triangles, cut each in half. Place 1 third sausage link at wide of triangle; roll up. Place on baking sheet. Bake at 375 degrees for 11 minutes or until roll is golden brown. Makes 12 appetizers.
Austrian Apple Strudel
1 large green apple (such as Granny Smith)
4 tablespoons butter
1/2 cup golden raisins
10 dried apricot halves, cut in quarters
1/4 cup apple juice
1/2 cup walnut pieces
1/2 cup brown sugar and 1 t. salt
1 teaspoon ground cinnamon and 1 T. cinnamon Schnapps
1/4 teaspoon ground nutmeg
1 sheet puff pastry (Pepperidge Farm recommended)
1 egg yolk beaten with 1 tablespoon water
Thaw puff pastry if frozen. Cut and core apple and chop into small pieces (1/2" size). Over medium heat, melt butter in a large skillet. Add apple, raisins, and apricots. Mix well and sauté a few minutes. Add juice, sugar, cinnamon, nuts and nutmeg. Cover and simmer for about 10 minutes, until apple is tender but not overcooked. If the apple appears too dry, add a little butter or, if too moist, cook a few minutes without cover. Remove from skillet and cool.
Place puff pastry on a flat surface and distribute apple mixture down the middle of pastry sheet. Make 2 1/2" long cuts diagonally along both sides of exposed pastry at 1 1/2" intervals. Fold strips over apples alternating from left to right. Press dough together where ends overlap. With fork tongs, seal top and bottom edge of dough. At this point, refrigerate for 30 minutes or wrap and freeze. At time of baking, brush with egg wash and bake in a preheated oven at 425oF for 25 minutes or until strudel is light golden brown and pastry is puffed. Dust generously with powdered sugar.
Tip: Use a cookie sheet covered with parchment paper to prevent burning on the bottom.
Serves 4-6