Monday, June 18, 2018

Nutty Beef Schnitzel


Easy peasy schnitzel without the egg and flour coating mess. Who doesn't love a schnitzel recipe that does that? It skips the three-part coating steps of traditional schnitzel and replaces it with one coating of a nuts breadcrumb mixture, then baking it in the oven for 5 minutes. 




Minute steaks are the perfect cut of meat to make beef schnitzel with. The traditional schnitzel bread coating is amped up with two types of nuts, walnuts, and cashews, You can substitute almost any nut variety using just one type or a mixture of several of your favorite varieties.


Friday, June 15, 2018

Linzer Cherry Chocolate Chip Cookie Sticks


If you're looking for an all-season unusual cookie recipe, I've got you covered. I say all season because I used tart cherry jam and mini chocolate chips for a summer vibe but you can whatever flavor jam, fruit butter or jelly you favor as the filling easily changing it up with the season.



The dough itself is made with all-purpose flour and half almond flour and is kissed with a touched of cocoa powder to deepen the flavor. Be aware it needs to be chilled for at least two hours.



I can't sya this is the easiest cookies recipe to create. Working with this dough to cut the strips was into the easiest and is time-consuming. The trick to making the dough behave is to keep it as cold as you can.

Wednesday, June 13, 2018

Carrot Spätzle in Chive Cream Sauce


Oh, how I love to play with spätzle flavors. This one is made with fresh carrot juice and covered with a delicious chive cream sauce.  

Making spätzle is easy. If you don't have a spätzle press, just improvise by squeezing the batter through a colander with large holes. 



This dish is also perfect at Easter time. It's colorful with lots of spring flavor from the fresh chives. Mildly translated to "Little Sparrows" this southern Germany specialty is one of my favorites. I usually order käsespätzle which has the dumplings mixed with cheese. 



The spätzle has a mild carrot flavor. If you want to reduce the calories and fat in this dish, swap out reduced fat cream instead of the full-fat version when making the sauce. 

Monday, June 11, 2018

Apricot Almond Marzipan Sheet Cake


One of the things I miss most about German supermarkets is how easily one can buy 8oz packages of marzipan in the baking section of just over 1 euro. It saves a lot of time when a baking recipe requires it as an ingredient. 


I tuck several packages into my suitcase when I'm there to bring back to the states. however I have learned that making my own here in the USA is not only simple, it's much more cost-effective. At the bottom of the recipe in this post. I've included a recipe for homemade marzipan.



I have been holding onto a German cake recipe for a marzipan apricot cake with almonds. for months I have been resisting using canned apricot halves so when I saw these fresh apricots in the market, I pounced. 

Friday, June 8, 2018

Baked Chicken Wings in Rhubarb Thyme Sauce



Back at our place in Germany, rhubarb is abundant in the garden. Here in NYC this spring, it's been more like a treasure hunt to find it. I found this bunch, of all places, through a friend's facebook post. I've been waiting patiently, perusing my local farmers market to score some of these ruby red lovelies when I saw her post from another farmers market uptown. I happened to be in the neighborhood at the time so I stopped by to score some. Call it rhubarb kismet. 

My love affair with rhubarb started as a child when my mom introduced me to the wonder that is strawberry rhubarb pie. That pie is still one of my favorites but now I look forward to fresh rhubarb every summer as an opportunity to experiment with rhubarb recipes that go beyond dessert. 



It's weekend barbecue season here in the northeast, which means a lot of crowded grills. That's the beauty of this recipe. The wings are baked in the oven, leaving plenty of room on the grill for steaks, burgers, bratwurst, hot dogs, corn whatever. 

Wednesday, June 6, 2018

Cheeseburger Strudel Rollups


This is one of my best Germany American crossbreed recipe creations ever. A variation of cheeseburger ingredients is rolled up in a simple homemade strudel dough and baked casserole style. 



One of the things I like best about this recipe is it skips the step of pre-cooking the filling (onions and ground beef) before filling the dough. This makes the whole process go a whole lot faster. Because the onions are not precooked, I highly recommend you use a sweet variety. 



Monday, June 4, 2018

White Asparagus Strawberry Salad


This colorful spring salad has unusual ingredients and fabulous flavor. The recipe takes full advantage of the last of the white asparagus, called "white gold" in Germany,  and the plump and juicy and affordable strawberries.



White parboiled asparagus, fresh strawberries, healthy sprouts, savory Emmental cheese are arranged on a platter then drizzled with a homemade strawberry-raspberry flavored vinaigrette. The salad is finished by sprinkling caramelized cashews over the top. 




For substitutions, switch out swiss cheese for the Emmenthal in the salad. If you prefer other types of nuts like almonds, sunflower seeds or walnuts, those would work just as well. 

Saturday, June 2, 2018

Strawberry Lemon Almond Bread



Has anyone else been taking advantage of the gorgeous affordable strawberries currently in the market? I have never seen the prices so affordable. And their color makes me so happy.


I was inspired to make this great recipe for strawberry lemon almond I found in a German cooking magazine. I tweaked it slightly, added a few ingredients and was delighted with the result.


This is the most perfect breakfast, brunch bread I have ever made. This not too sweet bread is dense and substantial and the sweet strawberry filling carried the tang of lemon as well as an almond crunch. One slice is a filling snack. 

Thursday, May 31, 2018

Ramp Basil Parmesan Puff Pastry Sticks


Don't ever underestimate the versatility of a puff pastry sheet. I always keep a package of them in the freezer. Here's a perfect example of why:

I had some sad, starting to shrivel ramps in the crisper as well as a bit of basil leftover from a Caprese appetizer I made for the past holiday weekend.  




I couldn't bear to throw ou the ramps so pesto was about to happen when I remembered a recipe for puff pastry zucchini twists I had seen in a German cooking magazine. 



Deciding to make a ramp and basil riff on that recipe, I pulled out a puff pastry sheet to defrost, grated some parmesan cheese, chopped up the rest of the ramps and basil and created this recipe.

Tuesday, May 29, 2018

Tahini Harissa Rugelach


This month's King Arthur Flour's baking challenge is a rugalach redo. Actually, they are calling it a Best of Bakealong Challenge choosing last October's cranberry currant rugalach recipe


Well, King Arthur Flour, once again I accepted your challenge and turned a traditionally sweet Jewish pastry into a screaming sweet hot sesame sensation.



Admittedly this could have been more of a hot mess than a sensation but the result was outstanding. 

Friday, May 25, 2018

Ramp Encrusted Baked Boneless Pork Chops


Here on the East Coast of the USA, we're ramping up for a three day Memorial Day weekend celebration. (haha, see what I did there?) It's time to bust out the barbecue for the season. People will be gathering in homes and on decks and patios all across America with family and friends and consuming delicious food.



So I may or may not have a few more ramp recipes up my sleeve this season. We had such a long winter here in the USA. It seemed to take forever to get spring produce in our farmers' markets. 



For weeks I went looking for ramps. There were none and then the ones that were available were well, just say they were sad. When I finally spotted big pretty beautiful ones I couldn't resist. Maybe I couldn't resist a few times.

Wednesday, May 23, 2018

Semolina Yogurt Cake Soaked in Ginger Lime Syrup


If you are throwing or attending a BBQ or party, I got you covered for your Memorial Day weekend dessert with this fluffy and flavorful yogurt semolina cake. Yes, I said fluffy and semolina in the same sentence.  The cake is made with half semolina flour and half all purpose flour. The result is one light, silky tasty cake. 


Once out of the oven, the cake it is soaked in homemade lime ginger syrup. After cooling,  a thick layer of sweet yogurt whipped cream is spread over the top.


The cake itself also contains yogurt. Plain yogurt. The whipped topping has the fancy Greek kind because it has a thicker consistency.  Oh, and both are full-fat versions. Don't judge. 

Monday, May 21, 2018

Spinach & Cheese Mini-Strudel Appetizers


Mini Vegetable strudel is a perfect for an appetizer, snack or for a light meal. This recipe uses a mixture red onion, baby spinach leaves and peas accented with Emmentaler cheese.  These are also perfect to make for or bring to a Memorial Day party. 



The recipe has three steps. First, make and chill the dough, Second, sauté the vegetables in butter and third assemble the strudels. For party throwers or busy moms, the first and second steps can be done a day ahead. 



You can also make the strudels a week ahead and throw them in the freezer after they are completely cooled.  Skip the egg wash before you freeze them. Defrost the strudels the day you want to serve them. Brush them with the egg wash and heat them up in the oven at 350 degrees for 5 minutes or until they are warm to the touch and serve.

Friday, May 18, 2018

Caramelized Leek Lemon Cream Tart in a Spelt Crust


Savory tarts have become my go-to fridge cleaner. If you have flour and butter in the house, you can assemble a crust. If you have eggs, cream, milk, cream cheese, hard or soft cheeses, ricotta, sour cream, you can use any combination to make a creamy tart. 



The rest of the ingredients depend upon what you have left in your fridge. Looking at the bits and bobs hanging our give me inspiration for new recipes and clean out the fridge and pantry at the same time. 



I had some really sad leftover leeks in my fridge. I always think of leeks as a winter vegetable. Leftover ones depress me so I had no choice but to caramelize them. Who doesn't love caramel anything? Encased them in a bright lemon cream inside a healthy spelt crust turned out to be a fantastic idea.

Wednesday, May 16, 2018

Whole Wheat Espresso Date Bread


Normally, I would make this bread in the fall or winter. However, since there still is a persistent chill in the air on some of the Spring days here in the New York area, I found it to be the perfect recipe for the weather. Nevermind how delicious it is. OK. Mind a bit. 




This dense and crusty bread has a hint of coffee flavor and is studded with sweet, juicy dates.  The bread is practically a meal in itself. Spread it with butter or cream cheese for breakfast or snack. Or serve it at brunch. 




I found the original recipe in a German cooking magazine years ago and it's been waiting patiently its turn for a go on this blog. The original recipe used three types of flour. I went straight up for the whole wheat version. Maybe the mix of flours would have made the bread less dense. What do I know? I'm no bread baking genius. 

Monday, May 14, 2018

Spring Vegetable Parmesan Savory Loaf Cake


Last year I joined a great organization, The New York Women's Culinary Alliance The group produces wonderful events for members like happy hours in different venues, wine and spirit tastings, community outreach projects, professional panels and culinary outings. 



Twice a year in the spring and fall, the organization presents a potluck dinner sponsored by a beautiful Manhattan venue, this year at the stunning  Fischer & Paykel Experience Center




For this event, a theme is picked and members not only bring dishes and drinks but also invite other nonmember women who are involved in the culinary world who might be interested in joining.

Friday, May 11, 2018

8 Pretty & Delicious Cake Options for Mother's Day


If you are planning a celebration for Mom or a mother you love this Sunday, I got you covered for Dessert.  
Some feed an army, some a small or large family. Some take some time to create (you may want to start the day before) and s others come together within an hour and a half. 

From Bee Sting cake to bundt cakes, pretty ganache-covered brownies or cheesecake, there is plenty of sweet inspiration below.  With flavors that range from strawberry to lemon, lavender minneola, rhubarb, sweet milk, and grapefruit, it's not too late to impress your guests with great flavor and style. 




Prep Time: 45 minutes
Rise Time: 45 minutes
Bake Time: 30 minutes
Yield: 24 pieces

Like most streusel cakes, this one essentially has two steps, making the cake and making the streusel. There are two other steps to be aware of:

1) Because the cake is yeasted, you will have to let the cake batter rise for 45 minutes.

2) Halfway through the baking, the cake is removed from the oven, more buttermilk is poured over the top, then the cake is returned for its final turn in the oven.

This recipe serves 24. The lavender lemon special flavor makes it a perfect fit, not only for Mother's Day but for a brunch or daytime party any time of the year.




Recipe found HERE.