German Enhancements

Total Page：16

File Type：pdf, Size：1020Kb

German Enhancements Appetizers: Homemade goulash soup – tender pieces of beef in a tomato-based soup with paprika Bavarian potato soup – loaded soup with cubed fresh potatoes & bacon Steak tartar on rye bread – finely chopped 100% lean raw beef seasoned with herbs and served on toast points with onions & capers Tea wurst – fine wurst spread slightly smoked with touch of paprika served on fresh pumpernickel bread Bavarian suelze - fresh head cheese served with vinegar & onions Country pâté – on pumpernickel with cornichons Large imported Bavarian pretzels – served with two mustards & our homemade cream cheese spread Entrées: Wiener schnitzel – traditional breaded and sautéed veal cutlet garnished with a fresh lemon wedge Jäger schnitzel – pan-seared veal cutlet covered by a rich brown sauce with mushrooms Ziguener schnitzel - pan-fried veal cutlet with a creamy paprika sauce, peppers, onions & mushrooms Champignon schnitzel – traditional breaded and sautéed veal cutlet topped with a white mushroom cream sauce Bratwurst plate – traditional German sausage made of pork & veal served with our homemade sauerkraut Bavarian plate – one Kasseler rippchen (smoked pork chop), roast loin of pork and one bratwurst Schweinshaxen - slow-roasted Bavarian pork shank in a dark beer sauce (pre-ordered only) Beef goulash – tender pieces of beef in a rich tomato-based paprika sauce Beef rouladen – tender slices of USDA-certified choice beef rolled with pickle, onions & bacon Grilled pork chop – with apple, currants & onion gravy Sides: potato dumplings potato pancakes spätzle Desserts: apple strudel Black Forest cake Sacher torte .

Copy Link

Recommended publications

Delicious Veal Recipes from the Land
¨ ¨ DELICIOUS VEAL RECIPES FROM THE LAND For The egion blessed with an Love¨ Generations of dedicated Aussie farmers have been producing Richmond Valley Veal for nearly a hundred years. Our pristine environment is blessed with an abundance of clean, fertile farmland, providing the natural resources for raising the healthiest, happiest and highest quality veal in the world. Thank you for supporting the Richmond Valley Veal farmers. Nutritious & Delicious¨ Light, tender and quick and easy to cook, veal is a perfect meal option for the entire family. Veal is a light and tender alternative to beef. It’s also a good source of iron, protein, zinc, B12 and other essential nutrients. Grab your Richmond Valley Veal at Coles today and get started created these wonderful meals for your family. ¨ Contents¨ Wiener Schnitzel with Classic Potato Salad 7 Veal Fajitas with Crushed Avocado 9 Grilled Veal Fillets with Green Goddess Sauce & Onion Rings 11 Crumbed Veal Scallopine with Caponata 13 Fragrant Soba Noodle Soup with Veal Dumplings 15 Veal Fillet with Tonnato Sauce 17 Veal Saltimbocca with Proscuitto & Marsala Sauce 19 Glazed Veal Meatloaf with Sage & Pancetta 21 8 ¨ PREP TIME 10 | COOK TIME 25 | SERVES 4 INGREDIENTS 2 x 400g packs Richmond Valley Veal Sizzle Steak 75g plain flour 2 eggs, lightly beaten 200g fresh fine breadcrumbs 60g butter, coarsely chopped POTATO SALAD Heat a large frying pan over medium- Lemon wedges, to serve Cook potatoes in boiling salted water high heat, add half the butter, when until tender (10-15 minutes), then drain foaming add half the schnitzel and POTATO SALAD and set aside to dry.
[Show full text]
Austrian Food & Wine
AUSTRIAN FOOD & WINE INDEX Austria The Culinary Heart of Central Europe ...........3 BeliebteBeliebte SchmankerlSchmankerlBeliebtePopular Favourites .................................... 10 SchmankerlBeliebte SchmankerlBeliebte Beliebte Roast Pork | Meat Rice | Rissoles | Pasta Ham Bake Schmankerl Schmankerl AusAus Teichen, Teichen,From our Lakes, Rivers and Ponds ............... 16 FlüssenFlüssenAus Teichen, und und Seen Seen FlüssenAus Teichen, und SeenTrout, Char or Whitefish | Pike Dumplings in White Wine Sauce | FlüssenAus Teichen, und Seen Aus Teichen, Flüssen und SeenPaprika Pikeperch | Carp with Root Vegetables Flüssen und Seen GeflüGeflügeltegelte KöstliKöstliGeflüchkeitenchkeitengPoultryelte Delicacies ...................................... 22 KöstliGeflüchkeitengelte KöstliGeflüchkeiten gelte Roast Duck, Martini Goose | Fried Chicken with Potato Salad | Geflügelte Köstlichkeiten Köstlichkeiten Roast Chicken | Creamy Paprika Chicken with Spätzle KlassikerKlassiker vom vom KlassikerMilchkalbMilchkalb vom KlassikerMilchkalbClassic vom Favourites from Veal Meat ................ 28 KlassikerMilchkalb vom Klassiker vom Milchkalb Milchkalb Roast Loin of Veal with Kidneys | Ragout of Veal Lights | Sauteed Calf’s Liver | Wiener Schnitzel with Potato Salad DieDie Wiener Wiener RindfleischkücheRindfleischkücheDie Wiener RindfleischkücheDie Wiener RindfleischkücheDie Wiener Die Wiener RindfleischkücheTraditional Viennese Beef Dishes ................. 34 Rindfleischküche Boiled Beef | Beef Rolls | Braised Shoulder of Beef | ÖsterreichÖsterreich zur zurRoast
[Show full text]
Spritzwein with Kebab
o R t ep TEXTING EUROPE e u r i b Muggings and robberies are commonplace in many countries. But in Austria, no l p i c matter where I go, I feel confident that nothing will happen to me – going to m school in the morning or coming back from a party at 3 a.m. Austrians don’t E P a a i rt tr really appreciate that. 18:04 ✓✓ I. Aus They do, however, appreciate when the streets are swept and the parks are tended to. Did you ever notice that one of the first three things Austrians talk about when coming back from their holidays is how clean (or dirty) it was? Perhaps that’s petty, but it also shows how much Austrians care about their environment. 18:48 ✓✓ Spritzwein Well, they certainly know how to turn every creek and hillside into a business opportunity for tourism! When the mothers and fathers of the Second Republic sought to reinvent Austrian identity after World War II, they turned to the beauty of the land and its great traditions in art, culture and cuisine. It’s no wonder the Kebab Austrian anthem starts with “Land of mountains, land of rivers.” with 18:56 ✓✓ Two young Austrians, one living in Brazil, with an occasional trip home, the other just back in Vienna, after extended stays in Prague, Strasbourg, Paris and Yes, and its author Paula Preradović was the granddaughter of an imperial officer, Petar Preradović, the Croatian national poet, showing just how deeply Austrian identity is defined by its place in northern Italy, talk about Austria – because there are things about the country Mitteleuropa (Central Europe).
[Show full text]
Jörgs Cafe Vienna
Jörgs Cafe Vienna Vorspeisen - Appetizers Brote - Sandwiches Liptauer Teller 7.50 Pretzel Basket Only 4.50 Available from 11:00 - 2:30 Warm Pretzels Served with Liptauer Cheese - A Traditional Southern Austrian Cheese Spread with Paprika and Herbs Wiener Schnitzel Sliders (3) 12.95 Black Forest Schnitzel Sandwich 10.95 Hand Breaded Pork Schnitzel, Swiss Cheese, Lingon Berry Aioli and Hand Breaded Chicken Schnitzel with Marinated Pickles on Toasted Brioche Rolls Black Forest Ham and Swiss Cheese Served on a Kaiser Pretzel Roll with Bratwurst Sliders (4) 13.50 Cranberry Sauce & Pommes Frites Grilled Hungarian Brat Sausage, Marinated Sauerkraut, Mustard Aioli and Marinated Green Bell Peppers on Kaiser Pretzel Rolls Joe’s Sandwich 10.95 Combo Sliders (4) 13.95 Grilled Chicken Breast Topped with Two Bratwurst Sliders and Two Wiener Schnitzel Sliders Swiss Cheese, Caramelized Onions and Grilled Tomatoes on a Pretzel Bun with Austrian Gulasch Suppe 5.95 Pommes Frites Traditional Austrian-Hungarian Beef Goulash Soup with Potatoes ,Carrots , Green Bell Pepper, Paprika and Herbs Gitti’s Favorite 7.95 Smoked Bratwurst Sandwich 8.95 Rolled Black Forest Ham Filled with a Horseradish Cream Filling Grilled Smoked Bratwurst on a Pretzel Bun Served with Pommes Frites, Marinated Jörg’s Wurst Sampler 8.50 Sauerkraut and Düsseldorf Mustard An Assortment of our Traditional Sausages Sliced and Grilled Served on a Bed of Sauerkraut, and Düsseldorf Mustard Schinken Jäger Sandwich 7.95 Camembert Käse (3) 8.50 Black Forest Ham & Swiss Cheese on a Pretzel Hand Breaded Camembert Cheese Wedges, Lightly Fried and Served Bun. Served with Horseradish Cream Sauce with a Cranberry Cream Sauce Specialty Sausages Vienna Käsekrainer Wurst 13.50 A Large Grilled Smoked Bratwurst with Swiss Cheese Served with Austrian Style Potato Salad Marinated Sauerkraut and Düsseldorf Mustard Oktoberfest Bratwurst 12.95 A Large Grilled Original Grobe Oktoberfest Bratwurst.
[Show full text]
Wiener Schnitzel Recipe
Wiener Schnitzel Enjoy Holland America Line Master Chef and Culinary Council® Chairman Rudi Sodamin’s recipe for one of the national dishes of Austria. Ingredients 4-5 ounces veal (or chicken or pork) cutlets, 1/2 cup breadcrumbs pounded to 1/4-inch thickness 1/2 teaspoon salt 2 eggs (large and well beaten) Oil and butter (for frying) 1/4 cup all-purpose flour Instructions 1. Pound the meat by placing the cutlet between two sheets of plastic wrap to prevent a mess and pound with a meat mallet. Pound evenly to 1/4-inch thickness. Once done, take a sharp knife and make little scores on one side of the cutlet. 2. To bread the schnitzel, set up three shallow dishes, place the flour and salt in one dish, the eggs in the second dish and the breadcrumbs in the third dish. 3. In a large skillet, heat at least 1/4-inch of oil and butter to 345 – 350 F (this should take about 4 minutes). Use a cooking thermometer to make sure you reach the right temperature. 4. Working one at a time, lightly place the cutlet in flour to dust, flipping to coat both sides until the surface is completely dry. 5. Next, dip in egg (both sides) to coat and allow the excess to drip off. 6. Then roll quickly in the breadcrumbs until coated. The crust should not adhere completely but form a loose shell around the schnitzel. 7. Immediately place meat in the pan with the hot oil/butter. Cook the schnitzel in batches, if necessary.
[Show full text]
Traditional Foods in Europe- Synthesis Report No 6. Eurofir
This work was completed on behalf of the European Food Information Resource (EuroFIR) Consortium and funded under the EU 6th Framework Synthesis report No 6: Food Quality and Safety thematic priority. Traditional Foods Contract FOOD – CT – 2005-513944. in Europe Dr. Elisabeth Weichselbaum and Bridget Benelam British Nutrition Foundation Dr. Helena Soares Costa National Institute of Health (INSA), Portugal Synthesis Report No 6 Traditional Foods in Europe Dr. Elisabeth Weichselbaum and Bridget Benelam British Nutrition Foundation Dr. Helena Soares Costa National Institute of Health (INSA), Portugal This work was completed on behalf of the European Food Information Resource (EuroFIR) Consortium and funded under the EU 6th Framework Food Quality and Safety thematic priority. Contract FOOD-CT-2005-513944. Traditional Foods in Europe Contents 1 Introduction 2 2 What are traditional foods? 4 3 Consumer perception of traditional foods 7 4 Traditional foods across Europe 9 Austria/Österreich 14 Belgium/België/Belgique 17 Bulgaria/БЪЛГАРИЯ 21 Denmark/Danmark 24 Germany/Deutschland 27 Greece/Ελλάδα 30 Iceland/Ísland 33 Italy/Italia 37 Lithuania/Lietuva 41 Poland/Polska 44 Portugal/Portugal 47 Spain/España 51 Turkey/Türkiye 54 5 Why include traditional foods in European food composition databases? 59 6 Health aspects of traditional foods 60 7 Open borders in nutrition habits? 62 8 Traditional foods within the EuroFIR network 64 References 67 Annex 1 ‘Definitions of traditional foods and products’ 71 1 Traditional Foods in Europe 1. Introduction Traditions are customs or beliefs taught by one generation to the next, often by word of mouth, and they play an important role in cultural identification.
[Show full text]
Download Menu
• family-owned & operated since 1986 • n • k i t a c m h APPETIZERS r SANDWICHES e Served with Battered Fries or a Small Salad. BAVARIAN PRETZEL BASKET e 19 86 n Four salted sof pretzes with garlic herb Boursin. • 9.95 g THE "MAXIMILLIAN" Our signature sandwich features our delicious pork WHITE CHEDDAR CURDS the Wiener Schnitzel topped with sweet grilled onions, Panko breaded. Roasted red pepper garlic dip. • 9.95 ↔ creamy horseradish, roasted red pepper eggplant WURST PLATTER relish, and green leaf lettuce on brioche. • 14.95 Flash-fried slices of three classic German suasages, Try it with Chicken Schnitzel. • 14.95 Bavarian knackwurst, bratwurst, and thüringer served with r Düsseldorf mustard & creamy horseradish. • 10.95 w CURRYWURST SANDWICH a Broiled bratwurst on pretzel roll with sauteed onion o TIROLER SCHNITZEL BITES b and spicy Berlin-style tomato curry sauce. • 14.95 Breaded mini schnitzels of ground beef, pork, and spices. r lodge • Chopped raw onion and sharp Düsseldorf mustard. • 10.95 l Lisle,iL r BRATWURST SANDWICH d e German brat with grilled onion on a pretzel roll. • 11.95 • e MINI CHEESE PIEROGI c b Ten homemade mini pierogi with seasoned fresh farmer's cheese l a s s • KNACKWURST SANDWICH and whipped poato ﬁlling. With sautéed onions and pan gravy. • 9.95 Garlic pork sausage & grilled onions on a pretzel roll. • 11.95 GERMAN POTATO PANCAKES TIROLER SCHNITZEL SANDWICH Garlicky, crispy, pan-fried poato pancakes loaded with garlic, onion, and A blend of ground pork, beef, and seasonings coated in rustic breading, our blend of seasonings.
[Show full text]
Epicurious DINING HAS BECOME an IMPOR- As We Build on This Body of Work with TANT PART of OUR CULTURAL Each Issue, We Encourage Your Involve- LIVES
Epicurious DINING HAS BECOME AN IMPOR- As we build on this body of work with TANT PART OF OUR CULTURAL each issue, we encourage your involve- LIVES. That is especially true in South- ment.Your suggestions and feedback will west Florida where a recent influx of tal- only enrich this process. So, take a look at ented chefs and innovative entrepre- the list, pick one, and go have a nice neurs has dramatically improved the dinner. You will have only about 87,660 food landscape. They have built their meals in your life.Why waste one? restaurants with creativity, hard work, Cheers, and passion. David Grant, Cuisine Editor BACCHUS & CO.: Gourmet Wine Bar. Shannon and a club behind the Ft. Myers restaurant draws Yates has created an oenophile’s dream, a bistro a large dance crowd for the 30-and-up set. 5990 where innovative food actually takes second Winkler Road, Ft. Myers, 239/590-6772. billing to the wine—and at wine store prices, no less. The bulk of the seating is outside, but to CHADWICK’S: Bountiful Buffet. Fresh vibrant catch a seat inside is to be surrounded by all man- colors, steady island rhythms, and a bill of fare ner of wine with a view of an energetic, open they like to call “Floribbean” are the draws to this kitchen/bar manned by a hip, talented band of South Seas Resort sanctuary at the end of Captiva chefs serving up refined Provençal Medit- Island. From the bayou to the Caribbean, each day erranean fare. Start with a Bacchus board, one of has a different theme at this tropical buffet spot.
[Show full text]
Meissl & Schadn
How a legend is reborn, the passion for Viennese cuisine is reignited and Wiener Schnitzel receives the celebration it is due. MEISSL & SCHADN ON THE VIENNESE RINGSTRASSE Presse-Langtext 1/4 LEGACY AND ORIGIN In September 2017 a new restaurant with an old name – a name steeped in legend and lore – opened at Schubertring 10-12 in Vienna. n a sense, the Meissl & Schadn name stands for the memory of everything that once made IViennese cuisine illustrious and grand. So much time has passed since the restaurant at Neuer Markt was destroyed during the 1945 liberation of the city that the name resonates only with the few who once rushed to its doors, their mouths watering in delicious anticipation. After all, turn-of-the-century Vienna, where the Meissl & Schadn hotel and restaurant opened in 1896, was practically the centre of the world. It was here, in the capital of a crumbling multinational state, where ideas were conceived that would shape the world throughout the 20th century and beyond – for better or for worse. It was the city of Sigmund Freud and Arnold Schönberg, of Trotzky and Hitler, of Loos and Wittgenstein, of Billy Wilder and Friedrich von Hayek, and of numerous other geniuses and criminals. The unique blend of peoples, religions and flashes of inspiration was explosive yet incredibly productive. It was the perfect breeding ground for the modern age. In music, literature and craftsmanship, the aim was perfection, as it was with food. This is precisely the feeling that the Grand Ferdinand Hotel wants to bring back – in the design of its rooms and suites and at its restaurant.
[Show full text]
Pitina, a Regional Specialityby Alessandro Franco Kip Talking
KEEP TALKING VIA ROMA 60 UDINE The Definite Article S P E C I A L P O I N T S O F I S S U E 3 5 DECEMBER 2011 INTEREST: Regional food World cuisines Pitina, a regional speciality by Alessandro Franco A quiz to test your knowledge of British food The Pitina is a nugget of should be stored in a cool, the alpine region above the smoked meat originally from dry place, away from light and western plains of Friuli, in the Some language Tramonti di Sopra, where it heat. territory between the Tagliamento tips used to be made exclusively and Piave rivers, a production area A word from Kip from sheep, goats, or wild which is limited to only three mountain grazers such as roe valleys: the Valcellina, a winding Prize Article! deer and chamois. gorge, Val Colvera, a fascinating To prepare it, the meat is cut canyon with vertical walls, and the into small pieces and then stunning Val Tramontina. These minced. The mixture is then places are still wild and unspoilt, I N S I D E mixed with sea salt or rock now an ideal place for lovers of THIS ISSUE: salt, pepper, garlic, wine and trekking, mountaineering and herbs, including juniper, paragliding, but where once life Pitina 1 cumin, fennel, marjoram and Pitina was very hard, and survival could Austrian 2 rosemary. The mixture is depend on what one had in the Food then formed into spherical The taste is intense and pantry. balls about 10 cm in characteristically smoky, Pitina tastes great by itself, served Entertaining 2 diameter, which are pressed strong but pleasant.
[Show full text]
Ox Yoke ® 16 Oz
Appetizers Beverages Coffee - Regular or Decaffeinated Pickled Ham Iced Tea 99 50 Beer Battered Onion Rings Raspberry Sweetened Iced Tea Bowl 7 Single 6 Served with Ranch Dressing. Flavored Iced Teas 99 Basket 7 Mango or Pomegranate Tiny Pickled Beets Lemonade 99 50 Clodhoppers Bowl 5 Single 4 Hand breaded and deep fried Portabella Fountain Beverages Mushrooms served with our Ox Yoke ® 16 oz. ® Coca-Cola Diet Coke ® Creamy Cheese Sauce. Ox Yoke Potato Chips 99 Mr. Pibb Sprite Ox Yoke Inn Basket 8 Mello Yello Fried and Seasoned Basket 399 Cheese Curds Above are refillable Add Ox Yoke® Creamy Lightly battered, premium White Cheddar Cheese Sauce and Bacon 99 Basket 5 Cheese Curds fried to gooey golden perfec- Milk - 2%, Skim or Chocolate French Fries tion, served with Bacon-Chive Ranch Dip. 99 Hot Tea - Your choice of Tazo Teas Basket 499 Half 299 Basket 7 Regular or Decaffeinated Hot Chocolate Sweet Potato Fritten Basket Eins, Zwei, Drei Basket French Vanilla Cappuccino Combination of Onion Rings, Fried Porta- Now served with our signature Ox Honey bella Mushrooms and Cheese Curds served Mustard, lightly blended with horseradish Millstream Brewery with a smorgasbord of indulgent sauces. Old Time Rootbeer and sweet peppers, made with local Honey. 99 Cream Soda 99 99 Basket 10 Basket 4 Half 2 Juices Citrus Peach, Cranberry, Orange, Apple, Pineapple, Tomato, & Grapefruit Homemade Soups & Salads Sides Tossed Green Salad v v Daily Special Potato Pancakes (2) 50 50 With onions and flour and served with Chopped and shredded greens, topped Cup Bowl 4 5 applesauce or maple syrup.
[Show full text]
Cover Story Hutchison’S World of Eating What’S for Lunch It Has Been Said That Food Is the Single Most Significant Trademark of a Culture
Cover Story Hutchison’s world of eating What’s for lunch It has been said that food is the single most significant trademark of a culture. Happily, that remains true despite the march of globalisation. In fact, the diversity of cuisines in the many countries in which Hutchison operates may be the single best illustrator of the Group’s geographical reach. 22 Sphere 30 Smakelijk eten! Eet Smakelijk! Guten Appetit! Mahlzeit! En Guete! Smaklig måltid! 食飯！ Buon 請慢用！ appetito! Enjoy your meal! Whether they dine in one of many on-site staff also to provide them with high-quality, friendly service at all canteens, visit a local eatery or bring a tasty home-cooked meal times.” The challenge is even bigger at yantian international to heat up in the office kitchen, hutchison employees around Container terminals in southern China, where the staff the world approach their meal breaks with cultural flair, usually canteen serves an average of 3,000 diners a day. making use of the opportunity to enjoy the companionship Most canteens in the hutchison Group are staffed by in- of colleagues. house caterers, though in some locations, meals are provided When Sphere sent a questionnaire around hutchison's by outside vendors. Menus are determined primarily by which global network asking employees what they like to eat at work foods are in season and likely to appeal to local palates. diners’ and cook at home, they responded enthusiastically. So, if you favourites are also taken into consideration. it is one of the are feeling hungry but your next meal break is still hours away, reasons employees choose to patronise staff canteens, even you may want to read the following few pages later… when there are external options nearby.
[Show full text]