The Rural Voice, 2001-10, Page 40RURAL LIVING
Say `Gemuetlichkiet' with hearty German fare
Selected by Bonnie (Tropp
October is the time for
Genuieâ–ºlichkiet and hearty German
fare. Ribs, schnitzel and sausage
dishes are perfect for Oktoberfest
dining.
OKTOBERFEST DINNER
Pierce one 3-4 oz (90 to 125 g)
fresh pork sausage in several places;
place on microwaveable dinner plate.
Add 1 medium potato, cut into
wedges or chunks, and 3/4 cup (175
mL) shredded red cabbage. Sprinkle
cabbage and potato with pinch each
crushed caraway seeds and pepper.
Cover with vented plastic wrap and
microwave at High for 3-4 minutes or
until sausage is no longer pink in
centre and vegetables are tender. Let
stand covered for 2 minutes.
LEMON PORK SCHNITZEL
1 lb (500 g) pork leg schnitzels
(about 4)
zest and juice of 1 lemon,
separated
I tbsp (15 mL) vegetable oil
I clove garlic, minced
3/4 cup (175 mL) fine dry
breadcrumbs
3/4 cup (175 mL) parmesan cheese
1/2 tsp (2 mL) freshly ground
black pepper
1 egg, lightly beaten
1 tbsp (15 mL) each vegetable oil
and butter
Pound pork leg cutlets to 1/8 inch
thickness; place in a shallow baking
dish. In a bowl, combine lemon juice,
oil and garlic; mix well. Pour over
pork and let marinate 20 minutes at
room temperature.
Meanwhile, combine bread -
crumbs, parmesan cheese, pepper and
lemon rind; mix well. Combine egg
with 1 tsp (5 mL) water. Dip pork
into egg, then coat both sides with
breadcrumb mixture. In a Targe non-
stick fry pan, heat oil and butter over
medium heat. Place pork cutlets in
pan (or 1/2 batch if pan is not large
enough) and brown about 2-3
minutes per side or until pink just
disappears and crust is golden brown.
36 THE RURAL VOICE
Celebrate Oktoberfest at home with glazed ribs stuffed with a savory apple/onion
dressing. This dish is a take -off on traditional rolled ribs.
BRATWURST FETTUCCINE
1 Ib (500 g) bratwurst or
Oktoberfest sausages
1 onion, chopped
15 mushrooms, sliced
2 tbsp (25 mL) flour
2 cups (500 mL) milk
1/2 tsp (2 mL) dry mustard
1/2 tsp (2 mL) thyme leaves
1/2 lb (250 g) green beans, halved
broad egg noodles
In a skillet over medium heat cook
sausages 10-15 minutes until
browned. Remove from heat and
slice. Drain all but 1 tbsp (15 mL) fat
from pan. Add onion, cook 2 minutes
until soft. Stir in flour; mix well.
Slowly add in milk, stirring
constantly. Bring mixture to a boil,
reduce heat and simmer 5 minutes
until thickened. Add mustard, thyme
and green beans. Simmer over low
heat 5 minutes until beans are tender.
Serve over hot cooked noodles.
SAVORY APPLE STUFFED RIBS
1/4 cup (50 mL) butter
1/2 cup (125 mL) chopped celery
and leaves
1 onion, chopped
2 tbsp (25 mL) chopped parsley
4 cups (1 L) diced, peeled tart
apples
1/4 cup (50 mL) brown sugar
3/4 tsp (3 mL) salt
1/4 tsp (1 mL) each ground sage,
marjoram, thyme and pepper
2 cups (500 mL) dried bread cubes
2 slabs pork ribs, side or back,
trimmed (about 2 lbs/lkg)
1/2 cup (125 mL) apple juice
Glaze:
2 tbsp (25 mL) apple jelly
1 tsp (5 mL) Dijon mustard
In a skillet, heat butter. Add
celery, onion and parsley; cook
stirring until softened. Add apples,
sugar, salt and seasonings; cook
stirring over medium heat for about 5
minutes until fragrant. Stir in bread
cubes.
Lay 1 strip of ribs, rib side up in a
9x13 inch (3 L) baking pan. Spread
stuffing over ribs and cover with
other strip, rib side down. Secure
with string, if necessary. Heat apple
juice to the boil, pour into baking
pan. Cover and bake in a 350°F
(160°C) oven for 2 hours or until
tender. Combine apple jelly and