The Cosmopolitan (Oma's favorite cocktail)
c/o Esquire
Directions
Shake ingredients well with cracked ice, then strain into a chilled cocktail glass.
Weiner Schnitzel (Oma's specialty)
c/o The Food Network
Ingredients
4 veal cutlets (about 4 ounces each), pounded very thin, scallopini style
Salt
Freshly ground black pepper
1 cup all-purpose flour
2 eggs, beaten
2 tablespoons water
2 cups plain, dry bread crumbs
Vegetable oil, for frying
Salt
Freshly ground black pepper
1 cup all-purpose flour
2 eggs, beaten
2 tablespoons water
2 cups plain, dry bread crumbs
Vegetable oil, for frying
Directions
Pat the veal cutlets dry with paper towels. Season them with salt and pepper. Set up a standard breading procedure in 3 shallow bowls or pie plates.
Put flour in 1, eggs and water in another, and bread crumbs in the last. Beat the eggs and water together. Dredge each of the veal cutlets first in flour, then egg wash and then the bread crumbs. Transfer the coated cutlets to a platter.
Heat a large straight sided skillet, filled half way up with vegetable oil, over medium-high heat. Carefully, transfer the coated cutlets into the hot oil to fry. Since they are so thin, the veal will cook very quickly, about 2 minutes per side. Drain the cutlets on a paper towel lined plate.
Heat a large straight sided skillet, filled half way up with vegetable oil, over medium-high heat. Carefully, transfer the coated cutlets into the hot oil to fry. Since they are so thin, the veal will cook very quickly, about 2 minutes per side. Drain the cutlets on a paper towel lined plate.
Schwarzwälderkirschtorte (Oma's best specialty)
c/o Just a Pinch
Cake
1 2/3 cups of flour
2/3 cup unsweetened cocoa powder
1 1/2 tsp baking soda
1 tsp slat
1/2 cup shortening
1 1/2 cups sugar
2 eggs
1 tsp vanilla
1 1/2 cups buttermilk
2/3 cup kirsch
Filling
2 sticks butter
3 1/3 cups powdered sugar
pinch of salt
1 tsp coffee, cooled
14 oz dark sweet pitted cherries in heavy syrup, drained
Frosting
2 large marshmallows melted
2 cups heavy whipping cream
1/2 tsp vanilla
1 tbs kirsch
Directions
Preheat oven to 350 degrees. Line the bottoms of the two 8 inch round pans with parchment paper. Stift together flour, cocoa, baking soda and one tsp of salt. Set aside. Cream shortening and sugar until tight and fluffy. Beat in eggs and vanilla. Beat into flour mixture, alternating with one cup buttermilk until combined. Pour into prepared pans.
Bake at 350 for 35 minutes. Cool completely and remove paper from cakes.
Using a thin string wrap the string around one of the cakes at the halfway mark, horizontally. Tie the string once and pull slowly, cutting through the cake forming two layers. Repeat on other cake. Sprinkle cut side of each layer with kirsch.
In a medium bowl, cream butter until light and fluffy. Add sugar, salt, and coffee, beat adding a little buttermilk as needed for consistency. Place first layer of cake on plate, spread with 1/3 of filling. Top with 1/3 of cherries. Repeat with remaining layers.
In a separate bowl, whip the cream to stiff peaks. Beat in 1/2 tsp vanilla, 1/2 tbs of cocoa and 1 tbs kirsch.
Frost top and sides of cake.
