German Cuisine

German Apple Pie

1-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup shortening
1 teaspoon vanilla extract
2 to 3 tablespoons ice water

Filling:
1 cup sugar
1/4 cup all-purpose flour
2 teaspoons ground cinnamon
6 cups sliced peeled tart apples
1 cup heavy whipping cream
Whipped cream, optional

In a small bowl, combine flour and salt; cut in the shortening until crumbly. Add vanilla. Gradually add water, tossing with a fork until dough forms a ball. Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of pie plate; flute edges.

For filling, combine the sugar, flour and cinnamon; sprinkle 3 tablespoons into crust. Layer with half of the apples; sprinkle with half of the remaining sugar mixture. Repeat layers. Pour cream over all.

Bake at 450° for 10 minutes. Reduce heat to 350° bake for 55-60 minutes or until apples are tender. Cool on a wire rack. Store in the refrigerator. Serve with whipped cream if desired. Makes 8 servings.

Honey Lemon Schnitzel

2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
4 pork sirloin cutlets (4 ounces each)
2 tablespoons butter
1/4 cup lemon juice
1/4 cup honey

In a large resealable plastic bag, combine the flour, salt and pepper. Add pork, two pieces at a time, and shake to coat. In a large skillet, cook pork in butter over medium heat for 3-4 minutes on each side or until juices run clear. Remove and keep warm.

Add lemon juice and honey to the skillet; cook and stir for 3 minutes or until thickened. Return pork to pan; cook 2-3 minutes longer or until heated through. Makes 4 servings.

Bavarian Beef Roast

1 beef rump roast or bottom round roast (3 pounds)
1 garlic clove, cut into thin slivers
1 teaspoon canola oil
1 cup chopped carrots
1 cup thinly sliced celery
1 cup chopped onion
1 cup sherry or beef broth
1/2 cup minced fresh parsley
1 tablespoon sugar
2 teaspoons caraway seeds
1 teaspoon salt
1/2 teaspoon ground cardamom

With a sharp knife, cut thin slits in meat; place a piece of garlic in each slit. In a large saucepan or Dutch oven, brown meat in oil on all sides; drain. Add the carrots, celery and onion. Combine the sherry or broth, parsley, sugar, caraway seeds, salt and cardamom; pour over meat.

Bring to a boil. Reduce heat; cover and simmer for about 2-3/4 hours or until meat is tender. Remove and slice meat. Skim fat from cooking liquid and serve vegetables with meat. Makes 8 servings.

Bavarian Mint Fudge

1-1/2 teaspoons plus 1 tablespoon butter, divided
2 cups (12 ounces) semisweet chocolate chips
1 package (11-1/2 ounces) milk chocolate chips
1 can (14 ounces) sweetened condensed milk
1 teaspoon peppermint extract
1 teaspoon vanilla extract

Line an 11-in. x 7-in. pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside. In a heavy saucepan, melt the chocolate chips and remaining butter over low heat; stir until smooth. Remove from the heat; stir in the milk and extracts until well blended. Spread into prepared pan.

Refrigerate until set. Using the foil, lift fudge out of the pan. Discard the foil; cut fudge into 1-in. squares. Store in the refrigerator. Makes about 2-1/2 pounds.