Entrée: potato pancakes IngredientsIngredients § 2 large washed potatoes peeled to one large brown onion § 2 eggs § 1 cup flour § sour cream § butter § pinch salt § Choice of Smoked Salmon or Pancetta/Bacon slices for topping § Apple Mousse - from supermarket or puree cooking apples
MethodMethod 1. Roughly grate raw potato and brown onion.
2. Squeeze potato in your hands and squeeze out excess liquid
3. Combine in bowl with onion with salt, flour, egg yolks and cream - mix thoroughly.
4. Whisk egg whites and form foam. Fold through potato mixture so as not to lose the air from the egg white.
5. Melt butter in fry pan and make 2 patties in fry pan of the potato mixture.
6. Cook on high heat initially and then reduce to low to cook through. Flip pancakes to ensure they are cooked on both sides and also to cook through.
7. Place on plate in a slow oven while preparing next batch.
Notes and tips Notes & TipsTop pancakes with Smoked Salmon slices and something green for colour ie parsley or dill or grilled slices of Pancetta. Pancetta or bacon can also be sliced and placed in the mix itself. Pancakes to be served with Apple Mousse which can be made fresh or from the Supermarket
Vienna Schnitzel
Ingredients:
• 1 cup flour
• 2 large eggs, well beaten
• 1 1/2 cups plain fine dried bread crumbs, preferably made from stale French or Italian bread
• 4 5-ounce slices veal rib-eye or eye round, pounded paper-thin to 7 to 8 inches in diameter (see headnote and related TIP)
• Salt or fine sea salt
• 12 ounces clarified butter (see NOTE*)
Directions:
Place the following ingredients in 3 separate wide, shallow bowls, such as soup plates, keeping them discrete: flour, eggs and bread crumbs.
Lightly season the meat with salt on both sides.
Using a fork or tongs to hold it, place one of the veal slices into the flour bowl. Gently press so that the flour adheres, then turn the schnitzel over and repeat.
Use the same fork or tongs and coat the meat on both sides with the beaten egg.
Place the egg-coated schnitzel into the bowl of bread crumbs, gently shaking the bowl so the underside of the schnitzel becomes coated. Turn over and repeat with the second side. Avoid pressing the crumbs into the schnitzel, which might result in a too-firm coating.
Repeat with the remaining schnitzels; be sure to clean the bread crumbs from the end of the fork or tongs between breading each one.
The schnitzels can be covered and left for 1 to 2 hours at a cool room temperature before cooking.
When ready to cook the schnitzels, line a large platter with a few layers of paper towels.
Heat the clarified butter in a medium (9-inch) saute pan over medium heat (the butter should be about 1 inch deep in the pan and should register 325 degrees on an instant-read thermometer).
Working with one at a time, cook the schnitzels for just under 2 minutes per side, until golden on each side; the meat is thin and will cook through easily. Transfer to the paper-towel-lined platter and blot the schnitzel on both sides. Serve warm.
Butterhorns
Ingredients
1 cup Butter, at room temp
8 ounces Cream Cheese, at room temp
2 teaspoons granulated sugar
2 cups flour
1 Egg Whites, beaten with
1 tablespoon water (for glazing)
granulated sugar (for sprinkling)
Filling
1 cup Walnuts or Pecans, finely chopped
1/2 cup Brown Sugar, firmly packed
1 teaspoon Cinnamon
Directions
Cream butter, cream cheese, and Sugar until soft.
Sift in the flour and mix to make a soft dough.
Divide dough into 4 equal balls, flatten each one and wrap in wax paper.
Refrigerate for at least 30 minutes.
Make the filling by mixing all ingredients in a small bowl.
Preheat oven to 375
Working with one disk of dough at a time, roll thinly on a lightly floured surface into a circle, about 9" in diameter.
Brush the surface with the egg white glaze and sprinkle the dough with 1/4 of the filling.
Slice the dough with a sharp knife or pizza cutter into quarters and then each quarter into 4 equal sections, to form 16 triangles.
Starting from the base of each triangle, roll up to form spirals.
You can curve them into crescents if you like.
Continue with the other 3 disks of dough.
Place on baking sheets and brush with egg white glaze.
Sprinkle lightly with granulated sugar.
Bake until just golden, about 10 minutes.
For 32 extra large butterhorns, divide the dough in half instead of fourths and roll each disk into a 12 inch circle and use half the filling.
Entrée: potato pancakes
IngredientsIngredients
§ 2 large washed potatoes peeled to one large brown onion
§ 2 eggs
§ 1 cup flour
§ sour cream
§ butter
§ pinch salt
§ Choice of Smoked Salmon or Pancetta/Bacon slices for topping
§ Apple Mousse - from supermarket or puree cooking apples
MethodMethod
1. Roughly grate raw potato and brown onion.
2. Squeeze potato in your hands and squeeze out excess liquid
3. Combine in bowl with onion with salt, flour, egg yolks and cream - mix thoroughly.
4. Whisk egg whites and form foam. Fold through potato mixture so as not to lose the air from the egg white.
5. Melt butter in fry pan and make 2 patties in fry pan of the potato mixture.
6. Cook on high heat initially and then reduce to low to cook through. Flip pancakes to ensure they are cooked on both sides and also to cook through.
7. Place on plate in a slow oven while preparing next batch.
Notes and tips
Notes & TipsTop pancakes with Smoked Salmon slices and something green for colour ie parsley or dill or grilled slices of Pancetta. Pancetta or bacon can also be sliced and placed in the mix itself. Pancakes to be served with Apple Mousse which can be made fresh or from the Supermarket
Vienna Schnitzel
Ingredients:
• 1 cup flour
• 2 large eggs, well beaten
• 1 1/2 cups plain fine dried bread crumbs, preferably made from stale French or Italian bread
• 4 5-ounce slices veal rib-eye or eye round, pounded paper-thin to 7 to 8 inches in diameter (see headnote and related TIP)
• Salt or fine sea salt
• 12 ounces clarified butter (see NOTE*)
Directions:
Butterhorns
Ingredients
- 1 cup Butter, at room temp
- 8 ounces Cream Cheese, at room temp
- 2 teaspoons granulated sugar
- 2 cups flour
- 1 Egg Whites, beaten with
- 1 tablespoon water (for glazing)
- granulated sugar (for sprinkling)
FillingDirections