Friday, October 22, 2010

Gourmet Friday German October 2010

It's a German themed Gourmet Friday on the JOYFM!
Chef Doug and his apprentice Jayar

Check out Chef Doug at

Main course
Wiener Schnitzel
Yield 8 servings

2 pounds veal
1 cup all-purpose flour
4 eggs
1 tablespoon vegetable oil
salt and pepper to taste
4 cups bread crumbs
1/8 cup oil for frying
1. Cut the veal into steaks, about as thick as your finger. Dredge in flour. In a shallow dish, beat the eggs with 1 tablespoon oil, salt and pepper. Coat the veal with egg mixture, then with bread crumbs.
2. Heat 1/4 cup oil in a heavy skillet over medium heat. Fry veal until golden brown, about 5 minutes on each side.

THIS IS MY APPETIZER THAT I DID... its also what set off the fire alarm! (stir frequently!)

German Spaetzle Dumplings
Yield 6 servings

1 cup all-purpose flour
1/4 cup milk
2 eggs
1/2 teaspoon ground nutmeg
1 pinch freshly ground white pepper
1/2 teaspoon salt
1 gallon hot water
2 tablespoons butter
2 tablespoons chopped fresh parsley
1. Mix together flour, salt, white pepper, and nutmeg. Beat eggs well, and add alternately with the milk to the dry ingredients. Mix until smooth.
2. Press dough through spaetzle maker, or a large holed sieve or metal grater.
3. Drop a few at a time into simmering liquid. Cook 5 to 8 minutes. Drain well.
4. Saute cooked spaetzle in butter or margarine. Sprinkle chopped fresh parsley on top, and serve.


German Filled Hoernchen
Yield 4 dozen

2 1/4 cups all-purpose flour
1 pinch salt
1/3 cup superfine sugar
1/3 cup ground almonds
2/3 cup butter
1 egg, beaten
1 tablespoon white wine
1 tablespoon rum
2 teaspoons lemon zest
3 tablespoons butter, melted
1/2 cup fruit preserves, any flavor
1 egg yolk, beaten
1. In a medium bowl, stir together the flour, salt, sugar and almonds. Cut in the 2/3 cup butter until the mixture is crumbly. Add egg, wine, rum and lemon zest. Mix gently until well blended. Adjust the flour if necessary to make a stiff dough. On a lightly floured surface, knead the dough briefly, shape into a ball, wrap and chill for at least one hour or until firm.
2. Preheat oven to 350 degrees F (175 degrees C).
3. On a floured surface, roll the dough out to less than 1/4 inch in thickness. Brush with melted butter and cut into triangles about three inches across. Place a dab of jam along one side of each triangle and roll up from the jam end to the point. Seal with a dab of water if necessary. Place pastry horn onto an ungreased cookie sheet and brush with beaten egg yolk. Bake for 20 to 25 minutes in the preheated oven, until crisp and golden. Dust with confectioners' sugar if desired.