Fall-flavored recipes

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Bring a little Oktoberfest flair to your home kitchen

From the cookbook/memoir “Eat Like There’s No Tomorrow” by chef and cancer survivor Hans Rueffert whose German father and Southern mother taught him to cook in the kitchen of their family-owned Woodbridge Inn in Jasper, Ga. Read more about Rueffert here.

Wiener Schnitzel 101

Some folks get confused when they hear Wiener Schnitzel. They think that a Wiener is a sausage, and it can be…BUT, the word Wiener means “from Vienna,” or Wien (pronounced ‘veen’). So a Weiner Schnitzel is basically a breaded cutlet prepared the way they make it in Wien.

  • 3 oz. trimmed veal (per person), pounded flat
  • Flour
  • Breadcrumbs
  • 3 eggs, beaten
  • Salt/pepper

Simply season the pounded cutlets with salt and pepper. Then dredge in flour, then into the beaten eggs and then into the breadcrumbs, making sure that the cutlets are completely dry. Sautee the cutlets in clarified butter until golden brown and crunchy. Blot on paper towels.

Traditionally, Wiener Schnitzel is garnished with a lemon slice topped with a mixture of diced onions, tomatoes, scallions and some capers.

Bavarian Red Cabbage

There’s nothing worse than going to a German restaurant and being served canned red cabbage. It’s an insult, especially when you’ve tasted the real thing. Sweet, spicy and rich with the promise of good things to come, there’s nothing like the smell of red cabbage simmering for hours on the cook top.

  • 6 slices bacon, diced
  • 2 large yellow onions, sliced
  • 2 red cabbage heads, sliced
  • ¼ cup Worcestershire sauce
  • ½ cup cider or tarragon vinegar
  • ¾ cup sugar
  • ¼ cup salt
  • ¼ cup coarse ground peppercorn
  • Teaspoon each of ground cloves, allspice, cinnamon
  • 4 bay leaves
  • Salt/pepper

In a large pot, add the ingredients in this order: bacon, onions, cabbage, spices, bay leaves, sugar, salt and pepper. Then add your vinegar and Worcestershire sauce to wash those spices down into the pot. Place the pot on medium heat for about 5 minutes, then reduce to a simmer and cook for about 2 hours, stirring once or twice after the first hour.

Apple Strudel

This is an easy version of apple strudel, not one meant to rival those you’ll find in Germany or Austria. But let’s be honest, you wouldn’t make it as often if you had to go through all that trouble making the dough from scratch, right? So keep it simple and cook!

  • 3 Jona Gold apples
  • 1 Jona Gold apple, shredded and covered
  • with lemon juice
  • 2 tablespoons apple butter
  • ½ cup pecans or sliced almonds
  • ½ cup prunes
  • ¼ cup brown sugar
  • 1 tablespoon cinnamon sugar
  • 1 sheet puff pastry, thawed
  • 1 egg
  • ¼ cup milk

Preheat your oven to 375 degrees. Beat the egg and milk together with a fork and set aside for a moment. On a lightly floured or nonstick work surface, roll the puff pastry out to about one and a half times its original size.

Next, in a large bowl, mix the apples, butter, pecans, prunes and both sugars. Place the mixture in the middle of the puff pastry in an even pile stretching from left to right. Fold over one side of the pastry and brush the egg mixture on the top edge. Then gently fold the opposite edge over the first one, overlapping by at least an inch or two. Brush a little more of the egg wash over the pastry and sprinkle a little more cinnamon sugar on top, to brown in oven. Cut slits into pastry to let steam out, then bake for about 30 minutes or until golden brown. To serve, dust with powdered sugar and serve with ice cream or vanilla sauce and some fresh mint. For a holiday variation, omit the prunes and the apple butter and add a bag of cranberries (fresh or frozen). Good stuff!

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This month's issue

Farrah Haidar, left, and Hala Yassine, are two of the seven sisters involved in Seven Sisters Scones in Johns Creek, offering their customers a modern take on a traditional breakfast treat.
Read more page 20.


 

 

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