of SOME of the items that we will be making
( Each class has a different selection)
Egressi from Simply Superb Foods will demonstrate Bavarian cuisine
a long-established, traditional, country food which became popular
with middle-class households as a simple and a perfect comfort food.
The main characteristics of Bavarian Cuisine are the numerous meat,
fish and roast dishes, dumplings and other flour based side dishes.
Due to culinary similarities Bavarian food is closely related to
the Bohemian, Germanic, Swabian and Austrian cuisines. I hope you
won't be hesitant to try some of the great recipes featured here.
Guten Appetit! JAEGER
SCHNITZEL = Schnitzel Hunter style Pork Cutlets, breaded and
fried with a creamy wild mushroom Hunter Sauce *** MÜNCHNER
WURSTSALAT = Thinly sliced Knockwurst served with onions ***
Red cabbage *** Spetzle ***
This is a veal or pork schnitzel topped with a burgundy-mushroom
or a creamy-mushroom sauce. Traditionally, this schnitzel is prepared
without flour, egg, and bread crumb coatings. However, you will
often find a breaded schnitzel (made according to the Wiener Schnitzel
method - "Wiener Art") topped with the sauce. Zigeuner-Schnitzel
This is a schnitzel with either a bread-crumb or flour coating covered
in a sauce of red peppers, mushrooms, onions, tomatoe-paste, red
wine, and chicken broth. The meat can be veal, pork, turkey, or
chicken. However, traditionally, this is made from pork. Paprika-Schnitzel
A schnitzel topped with a tomato-based sauce seasoned with paprika
and red-peppers. The meat can be either, veal, pork, turkey, or
chicken. Käse-Schnitzel A schnitzel covered in melted
cheese. The meat can be either, veal, pork, turkey, or chicken.
Rahm-Schnitzel A schnitzel covered in a pepper-cream sauce.
The meat can be either veal, pork, turkey, or chicken. Schnitzel
Holstein A schnitzel topped with a fried egg, onions, and capers.
The meat can be either veal, pork, turkey, or chicken. This is a
specialty of Berlin. Cordon-Bleu This dish came from Switzerland.
It is a schnitzel stuffed with ham and cheese. The meat can be either
veal, pork, turkey, or chicken. However, traditionally, this is
a veal cutlet.
Parisian Schnitzel A classic dish from France. This is a
schnitzel made without bread crumbs. A veal cutlet is pounded thin,
dipped in flour then in egg, then fried to a golden brown.