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Jaegerschnitzel
(Hunter’s Steak)
Wiener
Schnitzel
Chilli
Relleno Casserole
Spritz
Cookies
Harvest
Soup
Appelstrudel
Grilled Halibut
Cookies
Sauerbraten
 Wiener
Schnitzel
Ingredients:
1 1/2 pounds veal cutlet, boneless (4 pieces)*
Salt & Pepper to taste
1/2 cup all purpose flour
2 eggs
2 tablespoons milk
1 cup bread crumbs (plain or Italian)
About 6 tablespoons butter or margarine
4 slices of lemon
* for those who don’t eat veal, chicken
breasts also work well with this recipe.
Place the meat
between two pieces of plastic wrap and pound
with a mallet until 1/2” thick. (If using
chicken instead of veal, cut the chicken breast
in half first, otherwise it will be too thick
to start with). Season with salt and pepper.
Coat the cutlets with flour.
Mix the eggs
and milk and dip the meat into the mixture,
then place each into the breadcrumbs to coat.
Coat each side with breadcrumbs and then make
sure to press the breadcrumbs firmly onto the
meat.
Melt the butter or margarine in a large skillet
over medium heat. Cook the breaded schnitzel
until browned - about 3-4 minutes on each side.
Garnish the schitzel
with a lemon slice on each and serve with roasted
potatoes and a green salad.
And a slightly chilled glass of 2005 Huber Chardonnay!
Click here
for a printable version of this recipe.
 Traudl’s
Harvest Soup
Enjoy with 2004
Estate Dornfelder
This soup was
something Traudl made up one evening, when our
good friend Bob Senn came to dinner. When Bob
asked for the recipe, Traudl “reverse
engineered” the soup! Delicious and warming
in Autumn and Winter.
Ingredients:
4 cups fat-free chicken broth
2 pounds cut up carrots
3 medium potatoes
2 cups acorn squash, softened in the microwave
2 bay leaves
1 tablespoon honey
2 bouillon cubes (chicken)
Salt and freshly ground pepper
Cook all until
soft. Remove bay leaves. Add 2 cups low-fat
milk, and then puree. Soup’s on!
Serves 12.
Click here
for a printable version of this recipe.
 Munich
Applestrudel
Great with 2004
Estate Chardonnay, and also wonderful after
a hearty meal with Cheese and 2004 Estate Dornfelder
Strudel
Dough
1/2 pound Flour
2 eggs
pinch of salt
2 tablespoons oil
1/2 cup warm water
Mix all together
and then let rest for 1/2 hour. Cut dough in
half and roll out on a floured cloth and then
pull out to very thin with the back of your
hands.
Filling
3 pounds tart apples
juice of one lemon
5 ounces of raisins soaked in 5 tablespoons
rum
3 ounces butter
1 cup sourcream
sugar mixed with cinnamon to taste
Preheat oven
to 375 degrees. Peel, core and finely slice
the apples, sprinkle with lemon juice. Brush
dough with melted butter, dab sourcream over
the butter and distribute evenly. Spread apples
over the dough, then spread the raisins and
cinnamon-sugar; keep the filling about 1 inch
from the edge of the dough. Rollup loosely with
the help of the floured cloth. Slide the strudel
into a well buttered 10x14 inch casserole dish;
proceed in the same manner with the second strudel.
Bake on the middle rack of the oven. After about
20 minutes pour about a cup of hot milk over
the strudel and bake another 40 minutes. When
done baking, sprinkle with powdered sugar and
serve either hot or cold.
Serves 4 to 6
Click here
for a printable version of this recipe.
 Grilled
Halibut
pair with Huber
Estate Chardonnay
3 tablespoons
dry white wine
3 tablespoons fresh lemon juice
3 tablespoons olive oil
1 tablespoon chopped rosemary
Four halibut steaks, (6 ounces each)
Salt and freshly ground pepper
Whisk together
the wine, lemon juice, olive oil and rosemary
in a small shallow baking dish. Add the halibut
and turn to coat. Marinate in the refrigerator
for 1 hour, turning once. Preheat grill. Remove
fish from marinade and season with salt and
pepper to taste. Grill the steaks for 3 to 4
minutes on each side or to desired doneness.
This recipe
is brought to you from Karen Kopczak, Norman
and Traudl’s daughter. It is a quick and
easy-to-make dish that is a perfect complement
to the longer days of summer, and the family
Chardonnay. Enjoy!
Printable
version
 Cookies
Sand
Kugeln
Mix together 1 cup butter, 1/2
cup powdered sugar and 1 tsp. vanilla. Add 2
1/2 cups flour, 1/4 tsp. salt and 3/4 cup chopped
walnuts. Mix well and chill for 1 hour in the
fridge.
After an hour,
roll 1" balls and place on a cookie sheet.
Bake at 325-350 degrees for 10-12 minutes. Cookies
should not turn brown! Roll immediately in powdered
sugar and cool on a rack.
Apricot-Almond
Bars or Aprikosen Mandel Schnitten
Mix together 3 cups flour, 2/3 cup sugar, 2
1/2 cups soft butter or margarine and 6 egg
yolks
Press with hand onto a 12x18" cookie sheet
Spread 2 cups of apricot jam on the dough
Make a topping by beating 6 egg whites until
stiff and then slowly adding 2 cups of sugar.
Fold in 2 1/4 cups of almond meal. Spread on
top.
Bake at 350 degrees for 25-30 minutes until
lightly brown. Cool and cut into small squares.
(You can substitute raspberry or apricot-pineapple
jam if you like!)
 Sauerbraten
Sauerbraten is prepared in
an entirely different way then regular beef.
Vinegar &
red wine marinade
11/2 cups
red wine vinegar
11/2 cups red wine
11/2 cups water and a little salt
8 peppercorns
3 bay leaves
4 whole cloves
2 onions, chopped
2 carrots, sliced
1/2 cup celery root, finely chopped
Bring all ingredients to a
boil, let simmer for 10 minutes then cool.
2lb beef (flat shoulder)
black pepper
1 tbs vegetable oil
1 large onion, coarsely chopped
1 carrot, coarsely chopped
1/4celery root, coarsely chopped
3 tbs. flour
1 cup sour cream
Pour the marinade over the
beef, cover and place in the fridge for 3 to
4 days.
Preheat the oven to 450 degrees.
Pour the vegetable oil into a roasting pan and
place in oven.
Remove the meat from the marinade
(save the marinade!) and pat dry, then rub with
freshly ground pepper. Place the meat in the
heated roasting pan and allow to brown. Reduce
the heat to 420 degrees and add the vegetables.
Heat the marinade and use
to baste the meat as needed; roasting time is
about 90 minutes.
Remove and carve the meat
and vegetables, then scrape up the pan juices
and thicken with flour. Add sour cream, season
to taste and serve separately.
Serve with potato pancakes,
noodles or mashed potatoes.
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