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Apple Strudel
Traditional Austrian pastry (Apfelstrudel). Serve with ice cream, whipped cream or custard.
Ingredients:
6 c Apples; tart, sliced (choose good cokking apple, crisp, sour and aromatic)
3/4 c Raisins
1 tb Lemon rind; grated
3/4 c Sugar
2 ts Cinnamon
3/4 c Almonds; ground
8 oz Fillo leaves; 1/2 box,thawed 1
3/4 c Butter;(no Margarine),melted
1 c Bread crumbs; finely crushed
Instructions:
Mix apples with raisins, lemon rind, Sugar, cinnamon, and almonds. Set aside. Place 1 fillo leaf on a Kitchen towel and brush witl melted Butter. Place a second leaf on top and brush with Butter again. Repeat until 5 leaves have been used, using about 1/2 c of Butter. Cook and stir Bread crumbs with 1/4 c of Butter until lightly browned. Sprinkle 3/4 cup crumbs on the layered fillo leaves. Mound 1/2 of the filling in a 3-inch strip along the narrow end of the fillo, leaving a 2-inch border. Lift towel, using it to roll leaves over apples, jelly roll fashion. Brush top of the strudel with Butter and sprinkle with 2 T crumbs. Repeat the entire procedure for the second strudle. Bake the strudels at 400 degrees F. for 20 to 25 miNutes, until browned. Makes 2 strudels, 6 to 8 servings each.
Ingredients:
6 c Apples; tart, sliced (choose good cokking apple, crisp, sour and aromatic)
3/4 c Raisins
1 tb Lemon rind; grated
3/4 c Sugar
2 ts Cinnamon
3/4 c Almonds; ground
8 oz Fillo leaves; 1/2 box,thawed 1
3/4 c Butter;(no Margarine),melted
1 c Bread crumbs; finely crushed
Instructions:
Mix apples with raisins, lemon rind, Sugar, cinnamon, and almonds. Set aside. Place 1 fillo leaf on a Kitchen towel and brush witl melted Butter. Place a second leaf on top and brush with Butter again. Repeat until 5 leaves have been used, using about 1/2 c of Butter. Cook and stir Bread crumbs with 1/4 c of Butter until lightly browned. Sprinkle 3/4 cup crumbs on the layered fillo leaves. Mound 1/2 of the filling in a 3-inch strip along the narrow end of the fillo, leaving a 2-inch border. Lift towel, using it to roll leaves over apples, jelly roll fashion. Brush top of the strudel with Butter and sprinkle with 2 T crumbs. Repeat the entire procedure for the second strudle. Bake the strudels at 400 degrees F. for 20 to 25 miNutes, until browned. Makes 2 strudels, 6 to 8 servings each.
Dutch Treat: Bitterballen
Holland is famous for dikes, canals, tulips, Rembrandt, Van Gogh, windmills, cheese, wooden shoes, and bitterballen!.
Ingredients:
4 Tbs (60 ml) butter or margarine
1/2 lb (250 g) ground beef or veal
1/4 cup (60 ml) finely diced carrot
1/2 cup (60 ml) finely chopped onion
Salt and freshly ground black pepper to taste
A grating of fresh nutmeg
1 Tbs (15 ml) fresh lemon juice
2 Tbs (30 ml) finely chopped parsley
5 Tbs (75 ml) all-purpose flour
1 cup (250 ml) beef broth or milk
1/2 cup (125 ml) dry bread crumbs
1 egg, beaten with 1 tsp (5 ml) water
Oil for deep frying
Instructions:
Heat 1 tablespoon (15 ml) of the butter in a large skillet over moderate heat and cook the meat, carrots, and onions until the meat is browned and the carrots are tender. Drain the meat in a colander, then place in a mixing bowl. Add the salt, pepper, nutmeg, lemon juice, and parsley and stir to combine. Set the meat mixture aside. Heat the remaining 3 tablespoons (45 ml) of butter in a saucepan over moderate heat and stir in the flour to make a roux. Cook this for 2 to 3 minutes, then add the beef broth or milk. Continue heating, stirring constantly, until the sauce boils and becomes quite thick. Combine the sauce with the meat mixture, stirring to combine them thoroughly, and chill this mixture for at least two hours in the refrigerator, until it has become solid. When the mixture has solidified, roll it into balls about 1 inch (2.5 cm) in diameter, using your hands. Roll the balls in the bread crumbs, then in the egg and water mixture, then in the bread crumbs again. Fry a few at a time in a deep fryer with at least 2 inches (5 cm) of oil at 375F (190C) until golden (about 2 to 3 minutes). Drain on paper towels and serve immediately.
Ingredients:
4 Tbs (60 ml) butter or margarine
1/2 lb (250 g) ground beef or veal
1/4 cup (60 ml) finely diced carrot
1/2 cup (60 ml) finely chopped onion
Salt and freshly ground black pepper to taste
A grating of fresh nutmeg
1 Tbs (15 ml) fresh lemon juice
2 Tbs (30 ml) finely chopped parsley
5 Tbs (75 ml) all-purpose flour
1 cup (250 ml) beef broth or milk
1/2 cup (125 ml) dry bread crumbs
1 egg, beaten with 1 tsp (5 ml) water
Oil for deep frying
Instructions:
Heat 1 tablespoon (15 ml) of the butter in a large skillet over moderate heat and cook the meat, carrots, and onions until the meat is browned and the carrots are tender. Drain the meat in a colander, then place in a mixing bowl. Add the salt, pepper, nutmeg, lemon juice, and parsley and stir to combine. Set the meat mixture aside. Heat the remaining 3 tablespoons (45 ml) of butter in a saucepan over moderate heat and stir in the flour to make a roux. Cook this for 2 to 3 minutes, then add the beef broth or milk. Continue heating, stirring constantly, until the sauce boils and becomes quite thick. Combine the sauce with the meat mixture, stirring to combine them thoroughly, and chill this mixture for at least two hours in the refrigerator, until it has become solid. When the mixture has solidified, roll it into balls about 1 inch (2.5 cm) in diameter, using your hands. Roll the balls in the bread crumbs, then in the egg and water mixture, then in the bread crumbs again. Fry a few at a time in a deep fryer with at least 2 inches (5 cm) of oil at 375F (190C) until golden (about 2 to 3 minutes). Drain on paper towels and serve immediately.
Korean Kimchi
Ingredients:
1 pound celery cabbage stalks
1 large carrot
1/4 pound (about 3) daikon (white Asian radish)
2 green onions, thinly sliced
1/4 cup soy sauce
1/2 cup water
2 tablespoons honey
3 tablespoons cider vinegar
1 teaspoon minced fresh ginger root
4 cloves garlic
2 to 4 dried chilies, 2 inches long, split
Instructions:
Slice the cabbage, carrot and radishes lengthwise and then into 2 1/2-inch long strips.
Toss with green onions, soy sauce and water. Cover loosely and let stand overnight.
Drain the liquid from the vegetables into a bowl. Add honey and vinegar to the liquid and stir well to dissolve honey.
Add ginger, garlic and chilies to the vegetables and pack them into a sterilized quart jar.
Pour liquid into the jar. If more liquid is needed to cover vegetables, add water.
Cover loosely with a lid and let sit at room temperature for 1-3 days to ferment. (The liquid will bubble and the flavor will become sour.) The Kimchi should then be refrigerated.
In 3 to 4 days the cabbage will become translucent and will be ready to serve.
Kimchi can be stored in the refrigerator for 2 months.
1 pound celery cabbage stalks
1 large carrot
1/4 pound (about 3) daikon (white Asian radish)
2 green onions, thinly sliced
1/4 cup soy sauce
1/2 cup water
2 tablespoons honey
3 tablespoons cider vinegar
1 teaspoon minced fresh ginger root
4 cloves garlic
2 to 4 dried chilies, 2 inches long, split
Instructions:
Slice the cabbage, carrot and radishes lengthwise and then into 2 1/2-inch long strips.
Toss with green onions, soy sauce and water. Cover loosely and let stand overnight.
Drain the liquid from the vegetables into a bowl. Add honey and vinegar to the liquid and stir well to dissolve honey.
Add ginger, garlic and chilies to the vegetables and pack them into a sterilized quart jar.
Pour liquid into the jar. If more liquid is needed to cover vegetables, add water.
Cover loosely with a lid and let sit at room temperature for 1-3 days to ferment. (The liquid will bubble and the flavor will become sour.) The Kimchi should then be refrigerated.
In 3 to 4 days the cabbage will become translucent and will be ready to serve.
Kimchi can be stored in the refrigerator for 2 months.
Yakiniku Japanese BBQ
INGREDIENTS:
3/4 pound beef loin
1 tbsp grated apple
2 tbsp soysauce
1 tbsp grated garlic
1 tbsp sesame oil
1 tbsp sesame seed
PREPARATION:
Slice beef thinly. Mix other ingredients in a bowl. Marinate beef in the sauce for 30 min. Heat a frying pan on high heat and stir-fry the beef.
Makes 4 servings
Recipe by: Setsuko Yoshizuka
3/4 pound beef loin
1 tbsp grated apple
2 tbsp soysauce
1 tbsp grated garlic
1 tbsp sesame oil
1 tbsp sesame seed
PREPARATION:
Slice beef thinly. Mix other ingredients in a bowl. Marinate beef in the sauce for 30 min. Heat a frying pan on high heat and stir-fry the beef.
Makes 4 servings
Recipe by: Setsuko Yoshizuka
Chinese Spring Rolls
Ingredients: 550ml or 1 pint of vegetable cooking oil,
1 large cooked pork chop,
100g 4 oz cooked chicken,
5ml or 1 tsp soy sauce,
5ml or 1 tsp of sugar,
30ml or 2 tbsps sesame oil,
50g or 2 oz of bamboo shoots, cut and blanched,
50g or 2 oz of water chestnuts, chopped,
225g or 8 oz bean sprouts,
1 Chinese mushroom, soaked for 15 minutes in warm water, drained and thinly sliced 5ml (1 tsp) corn flour, combined with a little water 18 square rice paper, soaked for 5 minutes
Salt and freshly ground pepper ... to taste
Instructions:
Remove the pork from the bone and cut into thin slices. Cut chicken into thin slices. In a bowl, mix together the meats with the soy sauce, sugar and 15ml (1 tsp) sesame oil. Allow to marinate until required. Heat the remaining sesame oil in a wok and stir fry the bamboo shoots, water chestnuts, bean sprouts and mushroom for about 2-3 minutes, until tender. Then add the meat mixture and the marinade to the wok. Stir well and heat thoroughly. Stir in the corn flour paste to the wok and cook until the sauce has thickened. Place the contents into a bowl and allow to cool completely. This now forms the basis of the spring roll filling. Drain the rice paper sheets. Place a little filling on each of the sheets. Fold up the bottom half of each sheet from the corners, then fold over the side flaps, folding in the filling, brush the edges lightly with water to seal. Allow the rolls to dry before cooking. Place ½ litre of vegetable cooking oil in wok and allow to heat for about 3 minutes. Then place spring rolls in the wok and fry until the surface is light brown in colour. Turning once or twice but do not allow to over cook. The rolls can then be drained before serving with soy sauce.
1 large cooked pork chop,
100g 4 oz cooked chicken,
5ml or 1 tsp soy sauce,
5ml or 1 tsp of sugar,
30ml or 2 tbsps sesame oil,
50g or 2 oz of bamboo shoots, cut and blanched,
50g or 2 oz of water chestnuts, chopped,
225g or 8 oz bean sprouts,
1 Chinese mushroom, soaked for 15 minutes in warm water, drained and thinly sliced 5ml (1 tsp) corn flour, combined with a little water 18 square rice paper, soaked for 5 minutes
Salt and freshly ground pepper ... to taste
Instructions:
Remove the pork from the bone and cut into thin slices. Cut chicken into thin slices. In a bowl, mix together the meats with the soy sauce, sugar and 15ml (1 tsp) sesame oil. Allow to marinate until required. Heat the remaining sesame oil in a wok and stir fry the bamboo shoots, water chestnuts, bean sprouts and mushroom for about 2-3 minutes, until tender. Then add the meat mixture and the marinade to the wok. Stir well and heat thoroughly. Stir in the corn flour paste to the wok and cook until the sauce has thickened. Place the contents into a bowl and allow to cool completely. This now forms the basis of the spring roll filling. Drain the rice paper sheets. Place a little filling on each of the sheets. Fold up the bottom half of each sheet from the corners, then fold over the side flaps, folding in the filling, brush the edges lightly with water to seal. Allow the rolls to dry before cooking. Place ½ litre of vegetable cooking oil in wok and allow to heat for about 3 minutes. Then place spring rolls in the wok and fry until the surface is light brown in colour. Turning once or twice but do not allow to over cook. The rolls can then be drained before serving with soy sauce.
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