Mike Kohn from Sturgeon Bay is sharing some German dishes with Good Day Wisconsin.
Mike will be showing how to make a three part German meal.
All the recipes can be found on Mike's food blog .
Rotkohl (Red Cabbage)
Ingredients for 8 servings:
1 small head red cabbage, shredded
4-5 slices of bacon, cut up into 1/2 inch pieces
2 T butter
1 medium onion, diced
1 raw apple, diced (I used a Door County Honeycrisp)
1/2 cup vinegar
3/4 cup brown sugar (I used one cup of real maple syrup, but you may not have that luxury)
1/4 cup water
1/4 cup red wine
1.5 T flour
Dash of cinnamon, nutmeg, cloves
Salt and Black Pepper to taste
Fry bacon until it begins to crisp, add onions and butter and simmer until onions clarify. Meanwhile, in a medium pot, add all the other ingredients except the flour. When onions are clarified and bacon is done to your satisfaction, dump in with the rest of the ingredients in the pot and cover. Simmer for about 45 minutes. Then add the flour a little at a time, stirring well. Adjust seasonings to taste, simmer for another 10 minutes and remove from heat.
You can serve it at this point, or refrigerate it and reheat it for the next day's German meal (which is ideal..as mentioned before, it gets better as it sits).
Ingredients for 4 servings:
1 cups flour
1/4 cup water
1/2 tsp salt
Mix all together to form a thick batter, it should be a little thicker than pancake batter. Bring a pot of salted water to boil...you should have enough salt in the water to taste that it's there, but it shouldn't be overtly salty. Place the Spaetzle Maker over the pot and load the hopper of the Spaetzle Maker with the batter, gently slide back and forth. Or, just drizzle batter into the boiling water thru a slotted spoon or just from the end of a spoon. Spaetzle floats to the top when done, and you can remove it to a dish as it's done while you continue to add more batter. If you're using the Spaetzle Maker, you can probably just leave it all in there until it's done, as the process goes so much more quickly.
Put in a serving bowl with some butter, salt and pepper. Serve it up as is, or with a ladle of gravy over the top.
Wiener Schnitzel vom Schwein with Lemon Caper Sauce
Boneless pork chops, the thinner the better
1 cup of flour
1/2 tsp salt
1/2 tsp black pepper
2 eggs, beaten well
1 cup of fine bread crumbs
1/4 cup lard (or oil, shortening, whatever is your pleasure)
1/4 cup white wine
1 T capers (the little pickled flower buds, not the Packers defensive coordinator)
2 T butter
Chopped parsley (for garnish)
This is for Vom Schwein, which means, simply, Pork Schnitzel. But you can use Veal (Wiener Schnitzel) or Chicken as well. Place each boneless cutlet in a ziplock bag, one at a time, unsealed. Whack the cutlet repeatedly with the bottom of a heavy, flat pan until it's about 1/4 to 1/5 inch thick. This tenderizes the cutlet and gets it to the proper thickness for Schnitzel. Remove from the bag and set aside, repeat for each cutlet. Heat 1/4 cup of lard in a large pan, on medium-low. Lard is traditional in making Schnitzel, but use whatever you wish--oil, shortening, etc. You don't want this at the usual deep-frying temperature but rather around 230 or so. The exact temp isn't critical, somewhere between low and medium will suffice.
Arrange a bowl and two small plates thusly, in a row: Plate with the flour and salt/pepper mixed in, bowl with the 2 whipped eggs, plate with the breadcrumbs on it. Dredge the cutlet through the flour, then into the egg mixture, then gently roll in the breadcrumbs. Resist the temptation to press the breadcrumbs into the cutlet, the coating should puff nicely around the cutlet, not adhere tightly to it. When all of your cutlets are breaded thusly, fry in the lard for about 3-4 minutes each side, flipping when the bottom is golden brown. Remove and transfer to a serving plate.
Add 2 T of Butter to the frying pan, swirl about till melted. Then remove from heat and add the 1/4 cup of white wine to deglaze the pan. Squeeze 1/2 of a lemon into the pan and add the capers, swirl about until well mixed and drizzle over the plate of cutlets. Save off extra to a small sauce dish for drizzling over Spaetzle. Garnish the serving platter with chopped parsley and lemon wedges and serve immediately, along with side dishes like Rotkohl and Spaetzle!