Even More Culinary Delights From The Peanut Gallery

Anathema · 09-June-04, 04:31 AM

Ello, folks!

I’ve got another themed recipe post today, cuz I’m feeling kind of multicultural (food wise, anyway) this week. Today’s theme, German food! I’ll get on with it, now.

Wiener Schnitzel

Prep Time: 10 Minutes

Cook Time: 12 Minutes

Yield: 4 Servings

Ingredients:

1 1/2 pounds pork scallops, divided by 4 and pounded thin as for scaloppini
1/2 cup flour
3 large eggs, lightly beaten
1 cup fine dry bread crumbs
Salt and freshly ground black pepper
3 tablespoons sunflower or canola oil
3 tablespoons butter
1 lemon

Place flour, eggs, and bread crumbs in 3 individual shallow dishes. Season cutlets with salt and pepper. Dredge in flour, shake of excess, dredge through egg, and last in bread crumbs.
Heat the oil in large skillet, add butter, and heat until foam subsides. Add 1 Schnitzel at a time to pan, brown from both sides about 2 to 3 minutes. Transfer to plate lined with paper towels and place in 250 degree F oven to keep warm. Repeat with other Schnitzel. Serve with lemon wedges.

Dark German Chocolate Cake with Toasted Almond-Coconut Goo

Prep Time: 15 Minutes

Cook Time: 45 Minutes

Yield: 12 Servings

Ingredients:

1 1/4 cups flaked or shredded coconut
1 1/4 cups sliced almonds
3 cups sugar
2 3/4 cups all-purpose flour
1 cup plus 2 tablespoons best-quality cocoa (recommended: Dutch-process)
2 1/4 teaspoons baking powder
2 1/4 teaspoons baking soda
1 1/2 teaspoons salt
3 eggs
1 1/2 cups whole, 2 percent fat, or 1 percent fat milk
3/4 cup vegetable oil
1 tablespoon pure vanilla extract
1 1/2 cups very hot water

Caramel:
1 1/2 cups sugar
1/3 cup water
1 1/2 cups heavy cream

Preheat the oven to 350 degrees.

Spread the coconut and almonds on separate baking sheets and toast, stirring occasionally, just until golden brown, 10 to 15 minutes. Set aside to cool.

Line the bottom and sides of a 14 by 17-inch baking sheet (with sides) with parchment or waxed paper. Sift together the sugar, flour, cocoa, baking powder, baking soda and salt. Transfer to a mixer fitted with a whisk attachment (or use a hand mixer) and blend briefly.

In a medium bowl, whisk together the eggs, milk, oil and vanilla extract. Add to the dry ingredients and mix at low speed for 5 minutes. Gradually add the hot water, mixing at low speed just until combined. The batter will be quite thin. Pour the batter into the prepared pan. Bake until a tester inserted in the center of the cake comes out clean (a few crumbs are okay), 25 to 30 minutes. Let cool in the pan.

Caramel: Pour the sugar into the center of a deep saucepan. Carefully pour the water around the sugar, trying not to splash any sugar onto the sides of the pan. Do not stir; gently draw your finger through the center of the sugar to moisten it. Over medium-high heat, bring to a boil without stirring. Reduce the heat to a fast simmer and cook without stirring until amber-caramel in color, 10 to 20 minutes. Immediately remove from the heat. Using a wooden spoon, slowly and carefully stir in the cream (it will bubble up and may splatter). Stir in the toasted coconut and almonds. Set aside.

When ready to serve, cut the room-temperature cake in the pan into 6 even strips, each 3 inches wide. Using diagonal strokes of the knife, cut each strip into 4 triangles. If the sauce has stiffened, rewarm it over low heat (or in a microwave) until softened. Place a triangle on each plate, drizzle with sauce, and rest another triangle on top at a different angle. Drizzle with more sauce and serve.

This concludes today’s post, folks! Enjoy, and have a great day.

09-June-04, 04:31 AM		#1 (permalink)
Anathema Apex Tech Demi-God	Even More Culinary Delights From The Peanut Gallery Ello, folks! I’ve got another themed recipe post today, cuz I’m feeling kind of multicultural (food wise, anyway) this week. Today’s theme, German food! I’ll get on with it, now. Wiener Schnitzel Prep Time: 10 Minutes Cook Time: 12 Minutes Yield: 4 Servings Ingredients: 1 1/2 pounds pork scallops, divided by 4 and pounded thin as for scaloppini 1/2 cup flour 3 large eggs, lightly beaten 1 cup fine dry bread crumbs Salt and freshly ground black pepper 3 tablespoons sunflower or canola oil 3 tablespoons butter 1 lemon Place flour, eggs, and bread crumbs in 3 individual shallow dishes. Season cutlets with salt and pepper. Dredge in flour, shake of excess, dredge through egg, and last in bread crumbs. Heat the oil in large skillet, add butter, and heat until foam subsides. Add 1 Schnitzel at a time to pan, brown from both sides about 2 to 3 minutes. Transfer to plate lined with paper towels and place in 250 degree F oven to keep warm. Repeat with other Schnitzel. Serve with lemon wedges. Dark German Chocolate Cake with Toasted Almond-Coconut Goo Prep Time: 15 Minutes Cook Time: 45 Minutes Yield: 12 Servings Ingredients: 1 1/4 cups flaked or shredded coconut 1 1/4 cups sliced almonds 3 cups sugar 2 3/4 cups all-purpose flour 1 cup plus 2 tablespoons best-quality cocoa (recommended: Dutch-process) 2 1/4 teaspoons baking powder 2 1/4 teaspoons baking soda 1 1/2 teaspoons salt 3 eggs 1 1/2 cups whole, 2 percent fat, or 1 percent fat milk 3/4 cup vegetable oil 1 tablespoon pure vanilla extract 1 1/2 cups very hot water Caramel: 1 1/2 cups sugar 1/3 cup water 1 1/2 cups heavy cream Preheat the oven to 350 degrees. Spread the coconut and almonds on separate baking sheets and toast, stirring occasionally, just until golden brown, 10 to 15 minutes. Set aside to cool. Line the bottom and sides of a 14 by 17-inch baking sheet (with sides) with parchment or waxed paper. Sift together the sugar, flour, cocoa, baking powder, baking soda and salt. Transfer to a mixer fitted with a whisk attachment (or use a hand mixer) and blend briefly. In a medium bowl, whisk together the eggs, milk, oil and vanilla extract. Add to the dry ingredients and mix at low speed for 5 minutes. Gradually add the hot water, mixing at low speed just until combined. The batter will be quite thin. Pour the batter into the prepared pan. Bake until a tester inserted in the center of the cake comes out clean (a few crumbs are okay), 25 to 30 minutes. Let cool in the pan. Caramel: Pour the sugar into the center of a deep saucepan. Carefully pour the water around the sugar, trying not to splash any sugar onto the sides of the pan. Do not stir; gently draw your finger through the center of the sugar to moisten it. Over medium-high heat, bring to a boil without stirring. Reduce the heat to a fast simmer and cook without stirring until amber-caramel in color, 10 to 20 minutes. Immediately remove from the heat. Using a wooden spoon, slowly and carefully stir in the cream (it will bubble up and may splatter). Stir in the toasted coconut and almonds. Set aside. When ready to serve, cut the room-temperature cake in the pan into 6 even strips, each 3 inches wide. Using diagonal strokes of the knife, cut each strip into 4 triangles. If the sauce has stiffened, rewarm it over low heat (or in a microwave) until softened. Place a triangle on each plate, drizzle with sauce, and rest another triangle on top at a different angle. Drizzle with more sauce and serve. This concludes today’s post, folks! Enjoy, and have a great day.

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