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Apple Strudel
Germany, Epcot
Strudel Dough -
½ cup bread flour
1 cup all-purpose flour
½ teaspoon salt
1(one) egg yolk
¼ cup warm water
2 teaspoons vegetable oil
Apple Filling -
2 pounds apples, sliced
½ cup melted butter
4 tablespoons toasted breadcrumbs
¼ cup raisins
4 tablespoons granulated sugar
¼ teaspoon cinnamon
Mix together the bread flour, all purpose flour, and salt in a mixing bowl using the dough hook on a mixer.
Slowly add the egg yolks, oil and warm water on medium speed until the dough pulls away from the side of the bowl, but slightly sticks to the bottom of the bow. Remove from the mixing bowl and place in a sealed container covering with vegetable oil.
Place dough in refrigerator overnight.
Remove from refrigerator and gently wipe off the excess oil from the dough. For best results, place a clean, lint free towel on the kitchen counter and gently pull the dough with your hands until the dough is paper thin, shaping into a rectangul.
Once you have stretched out the dough, place 3 tablespoons of the breadcrumbs on the long end of the dough closest to you approximately 3 inches wide. Mix together apples and raisings and place on top of bread crumbs.
Mix together sugar and cinnamon. Sprinkle over apple mixture. Sprinkle remaining breadcrumbs over apple mixture.
With a pastry brush, brush melted butter on the dough that is exposed. Grabbing the towel with the side where the apple mixture, roll the dough to the other end making sure that the apple mixture inside is even.
Brush the outside of the dough with more of the melted butter.
Bake at 400ºF degrees for approximately 25 to 30 minutes or until dough is golden brown. Let cool at room temperature for approximately 30 to 45 minutes, then slice with a serrated knife into 8 equal portions. Serves 8
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Smoked Ribs with Braised Red Cabbage with Chestnuts
Germany
1 rack baby back ribs (smoked)
1 head red cabbage
1 teaspoon caraway seeds
2 teaspoons salt
¼ teaspoon ground cloves
2 cups granulated sugar
3 cups white vinegar
4-ounces chestnuts
Place cabbage, caraway seeds, salt, gloves, sugar and vinegar in a large saucepan. Bring to a boil.
Cook until tender, stirring occasionally. Within last 5 minutes of cooking, add chestnuts. Prepare ribs by grilling with the addition of wood chips soaked in water. Cook for approximately 25 to 30 minutes.
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Soft Pretzels
Yield: 10 servings.
1 package active dry yeast
1 1/2 cups warm water (105 F-115 F)
1 teaspoon salt
1 teaspoon sugar
4 cups all-purpose flour
2 eggs
2 tablespoons water
Coarse salt
Prepared mustard (optional)
1. Stir and dissolve yeast in warm water in a large mixing bowl. Stir in salt, sugar, and 2 cups of the flour. Beat until smooth. Stir in enough of the remaining flour to make dough easy to handle. Turn dough onto a lightly floured surface. Knead until smooth and elastic, about 5 minutes.
2. Cut dough into 3-ounce pieces and roll into a ball. Allow to rest for about 10 minutes. Roll out dough into strings and then twist dough pieces in the middle. Pick up dough string with two hands, each hand holding one end. Attach the ends to the dough in a pretzel shape. Place pretzel on baking sheet and allow to proof until pretzel string thickness is about double as thick (place in a warm spot with a damp towel on top).
3. Whisk the eggs with water. Brush egg wash on top of pretzels after they proof. Sprinkle with coarse salt. Put on to baking sheets and bake at 400 F for 10-12 minutes, until golden brown. Dip in prepared mustard if desired.
