October 9

Sun Staff

Bavarian Inn's Jaeger Schnitzel (Veal Cutlet "Hunter Style")

Serves 4

1/2 pound fresh mushrooms, sliced

butter for sauteing

4 strips bacon, chopped

4 cloves shallots, chopped

1 ounce white wine

1/2 cup flour (divided use)

2 pounds tender veal or four 8-ounce veal steaks

salt and pepper

Saute mushrooms in butter. In a separate pan, saute bacon until golden, then add shallots and wine. Thicken lightly with 1 tablespoon of flour. Add mushrooms and simmer lightly for 5 minutes. Lightly season veal steaks with salt and pepper and turn them in remaining flour. Melt butter in separate pan and cook steaks carefully, according to thickness and desired taste. Preheat plates. Serve veal steaks with mushroom sauce.

Bavarian Inn Sauerkraut

Makes 1 gallon

1 gallon ready-made sauerkraut

3 tablespoons butter

12 ounces smoked pork (ground)

1/2 medium onion, julienne

2 juniper berries

1 bay leaf

3 cups chicken stock

1 cup dry white wine

1 tablespoon caraway seeds

1/2 cup cornstarch

cold water

Place ready-made sauerkraut in strainer. Wash three times with cold water. Saute butter, ground pork, onions and juniper berries until pork is browned. In a large pan, combine all ingredients except cornstarch and cold water. Allow to simmer for 1 hour, stirring every 10 minutes. Combine cornstarch and small amount cold water. Add to the finished sauerkraut until desired consistency is met. Remove bay leaf before serving.

Moist, Chewy Brownies

Makes 16 brownies

1/2 cup all-purpose flour

1/2 cup cocoa powder (such as Hershey's)

1/2 teaspoon baking powder

1/2 teaspoon salt

2/3 cup brown sugar, tightly packed

1/3 cup granulated sugar

2 eggs

1/3 cup canola, corn or peanut oil

2 teaspoons vanilla extract

Preheat oven to 375 degrees.

Stir together all the dry ingredients in a large bowl and create a well in the center.

In a small bowl, combine the eggs, oil and vanilla. Add them to the dry ingredients.

Stir with a wooden spoon until blended, taking care not to over mix.

Pour into an ungreased 9-inch-by-9-inch baking pan. Bake for 13 minutes.

Do not over bake, or brownies will become crisp. Cool on a wire rack, then cut.
--Pam Klink

Fudge Brownies

Makes 16 brownies

8 tablespoons unsalted butter, plus additional for the pan, room temperature

9 ounces bittersweet or semisweet chocolate, chopped, or semisweet chocolate chips

2 ounces unsweetened chocolate, chopped

2 large eggs, room temperature

1 large egg yolk, room temperature

1 cup sugar

2 teaspoons vanilla extract

2/3 cup all-purpose flour, plus additional for the pan

1/2 teaspoon salt

Position the rack in the lower third of the oven and preheat the oven to 350 degrees. Butter and flour an 8-inch-by-8-inch baking pan and set aside.

Place the butter and both kinds of chocolate in the top of a double boiler set over simmering water. If you don't have a double boiler, place the butter and both chocolates in a heat-safe bowl that fits snugly over a small pot of simmering water.

Stir constantly until half the butter and chocolate is melted. Remove the top of the double boiler or the bowl from the pot, then continue stirring, away from the heat, until the butter and chocolate are completely melted. Allow to cool for 10 minutes.

In a large bowl, beat the eggs, egg yolk and sugar with a whisk or an electric mixer at medium speed. Continue beating until the mixture is thick and yellow, about 5 minutes by hand or 4 minutes with the mixer. Beat in the vanilla and the melted chocolate mixture until smooth and uniform.

With a wooden spoon or rubber spatula, stir in the flour and salt until just incorporated. Do not beat. Pour the batter into the prepared pan, spreading it gently to the corners.

Bake for 30 minutes. The middle will still be soft, but the brownies will set up as they cool. Set the pan on a wire rack to cool for at least 2 hours. Cut the brownies into 16 squares while they are still in the pan. Carefully remove them with an offset spatula.
--From "The Ultimate Brownie Book" (William Morrow & Co., 2002, $16.95)

Peppermint Popcorn

Makes about 2 1/2 quarts

3 quarts freshly popped plain popcorn, unseasoned

1/2 cup (1 stick) butter or margarine

1 cup sugar

1/2 teaspoon salt

1/4 cup light corn syrup

1/2 teaspoon peppermint extract

1/8 teaspoon green food coloring

Arrange popcorn in a shallow baking or roasting pan. Melt butter in a 2-quart saucepan. Stir in sugar, salt and corn syrup. Cook, stirring constantly until sugar dissolves and mixture boils. Boil, without stirring, for 5 minutes. Remove from heat and add peppermint extract and green food coloring.

Pour over popcorn in baking pan and stir to mix well. Bake in a preheated 250-degree oven for 1 hour, stirring 3 to 4 times. Cool completely and store in tightly covered containers.

Tester Laura Reiley's comments: "A fabulous holiday treat, the challenge is that you shouldn't use microwave popcorn. Those air poppers that were popular in the 1970s and '80s are the best, because the resulting popcorn has no oils or other flavors imparted.

"Plain, dry popcorn picks up a little sweetness and a little buttery flavor mixed with peppermint. This would be a delicious surprise on movie night! Unless you stir quite a bit as you pour the mixture on the popcorn, the flavoring might not be uniformly distributed, but that's OK. This has an old-timey charm that's hard to beat. The food coloring is unnecessary."

Sesame Swordfish

Serves 1

oil for deep-frying

4 ounces leeks, julienne

6-ounce swordfish steak (see note)

1 ounce sesame oil

1 ounce sesame seeds

2 ounces fish stock

1 tablespoon tamari sauce

Deep-fry the leeks at 280 degrees until golden-brown. Drain well. Brush both sides of the fish with sesame oil and coat both sides with sesame seeds, pressing to make a solid, even coating.

In a very hot pan, saute the fish in the remaining oil. Turn and finish cooking in a 375-degree oven.

Remove the fish from the pan and hold on a warm plate. Deglaze the pan with the fish stock. Add the tamari sauce and heat thoroughly.

Place the fish on a bed of fried leeks, then pour the sauce over the fish and serve immediately.

Note: Tuna or shark steak can substitute for swordfish.

Per serving: 780 calories

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