Kathryn and her friend Terry Young prepare some German-style recipes getting ready for fall.
German Cheese Spread
- 1 pound sharp cheddar cheese cut into 1/2-inch cubes
- 1 tablespoon Worcestershire sauce
- 1-1/2 teaspoons prepared mustard
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2/3 cup German beer or nonalcoholic beer
- Assorted crackers or vegetables
- Place cheese in a food processor; pulse until finely chopped, about 1 minute. Add Worcestershire sauce, mustard, salt and pepper. Gradually add beer while continuing to process until mixture is smooth and spreadable, about 1-1/2 minutes.
- Transfer to a serving bowl. Refrigerate, covered, up to 1 week. Serve with crackers or vegetables.
2 tablespoons: 95 calories, 8g fat (5g saturated fat), 24mg cholesterol, 187mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 6g protein.
Kathryn’s German Jägerschnitzel
- 1 cup Panko crumbs
- 1 Tbsp flour
- Salt & Pepper to taste
- 2 Tbsp Vegetable oil or Virgin Olive oil
- 4 Pork Cutlet Steaks pounded thin
- 1 to 2 eggs beaten
- 1 medium onion diced
- 1 cup fresh mushroom sliced
- 2 cups water
- 1 cube beef bouillon
- 1 Tbsp cornstarch
- ½ cup sour cream or yogurt
- In a shallow dish, mix together the Panko crumbs and flour. Season with salt and pepper. Place the eggs in a separate dish. Heat oil in a large skillet over medium-high heat. Dip pork steaks in eggs, then coat with the Panko Crumb mixture. Fry in the hot oil until browned on both sides and cooked through, about 5 minutes per side.
- Remove the pork to a platter and keep warm. Add onion and mushrooms to the skillet and cook until lightly browned. Pour in water and dissolve the bouillon cube. Simmer for about 20 minutes. Stir together the cornstarch and sour cream; stir into the skillet. Cook over low heat until thickened but do not boil. Spoon over the pork cutlets and serve immediately.
German Potato and Beer Soup
- 4 cups chicken stock
- 3 large russet potatoes peeled and cut into 1/2-inch cubes (about 4 cups)
- 1 tablespoon Dijon mustard
- 2 bay leaves
- 8 ounces sliced smoked bacon
- 2 carrots 1/2-inch dice (about 1 cup)
- Kosher salt and freshly ground pepper
- 3 stalks celery 1/2-inch dice (about 1 cup)
- 1 small bundle fresh thyme tied together with kitchen twine
- 1 leek green top trimmed, 1/2-inch dice (about 1 cup)
- 1 cup light German beer such as Pilsner 1/4 cup sliced fresh chives
- 1/4 cup sliced fresh chives
- Combine 2 cups of the chicken stock and one-third of the potatoes in a small saucepan. Bring to a boil, and then reduce to a simmer until fork-tender, 15 to 18 minutes. Stir in the mustard to combine, and then blend to a smooth puree using an immersion or regular blender.
- Meanwhile, cook the bacon in a large Dutch oven or stock pot over medium heat until crispy and most of the fat has been rendered, 12 to 15 minutes, and then transfer to a paper-towel-lined plate to drain. Pour out the bacon fat, reserving 3 tablespoons in the pot.
- Turn the heat up to medium-high and add the carrots. Sprinkle with salt and pepper and cook for 3 minutes, and then add the remaining potatoes, celery, bay leaves, leeks and thyme and season with salt and pepper. Cook until the leeks are soft, 4 minutes, and then pour in the beer and bring to a boil until the beer has cooked down to about 2 tablespoons, 2 to 4 minutes. Pour in the remaining chicken stock and the reserved potato puree. Stir to combine and bring the mixture to a boil. Reduce to a simmer and cook uncovered until the vegetables are just tender, 6 to 8 minutes. Season with salt and pepper.
- To serve, ladle the soup into bowls. Crumble the reserved bacon on top and garnish with the chives.
German Apple Cake
- 4 small apples
- 1/2 cup unsalted butter room temperature
- 1/2 cup granulated sugar
- 2 tsp vanilla sugar or vanilla extract
- 2 tsp fresh lemon juice
- 3 large eggs
- 1 1/2 cups flour
- 2 tsp baking powder
- 1/4 tsp salt
- 2 tbsp milk
- Powdered sugar
- Preheat oven to 350°F (175°C) and grease the bottom of a 9- or 10-inch springform or use parchment paper.
- Peel, quarter, and core the apples. Thinly slice each quarter lengthwise for thin slices
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter until creamy, about 1 minute. Add sugar and mix until light and fluffy, about 2 minutes.
- Add eggs one at a time and beat for 30 seconds on high speed after each addition.
- Add vanilla sugar (or extract), salt, and lemon juice. Beat until combined.
- Combine flour, baking powder, and salt. With the mixer running on low speed add half of the flour, then 1 tbsp milk, followed by the remaining flour, and then the remaining milk. Beat until just combined. Don't overmix!
- Transfer batter into prepared pan and smooth the top with a spatula. Distribute the apples all around the cake and then put next apples into inner circle on top of the batter in a circular pattern until all the slices are gone. Bake in the lower third of the oven for 45 minutes, until lightly browned and a skewer comes out clean.
- Transfer to a cooling rack and remove the springform ring. Let cake cool on the bottom of the springform pan to room temperature.
- Sprinkle powdered sugar over the cooled cake and serve with sweetened whipped cream.
Calories: 208kcal | Carbohydrates: 29g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 61mg | Sodium: 67mg | Potassium: 183mg | Fiber: 1g | Sugar: 15g | Vitamin A: 330IU | Vitamin C: 3.1mg | Calcium: 53mg | Iron: 0.5mg