Thursday, January 1, 2015

Hot Paprika Cream Schnitzel

INGREDIENTS1-1/2 pounds veal steak, cut into serving size pieces pounded thin
2 tablespoon chopped onion
1 cup sour cream
Salt, to taste
4 slices bacon, finely chopped
1 teaspoon Hungarian paprika
1 teaspoon red pepper flakes
1/2 cup tomato sauce
Fry the bacon until done, then add the veal, which has been cut into portions, and pounded thin and brown in the hot bacon fat. Add the onion and brown.
Season well with the paprika, pepper and salt. Stir in the sour cream and tomato sauce. Cover the pan and cook about 20 minutes. Serve cutlets covered with the sauce.


2 packages active dry yeast
1/2 cup warm water
4-1/2 cups all-purpose flour
3/4 cup sugar
1/2 teaspoon salt
1/2 cup butter
2 eggs
2 egg yolks
1/2 cup dairy sour cream
1 teaspoon vanilla extract

2 tablespoons butter
10 ounces poppy seed, ground twice (may be purchased already ground in gourmet shops)
2 tablespoons honey
2 teaspoons lemon juice or vanilla extract
1/4 cup raisins, steamed
2 egg whites
1/2 cup sugar
1/4 cup finely chopped candied orange peel
2 teaspoons grated lemon peel

1 cup confectioners' sugar
2 tablespoons lemon juice

Soften yeast in warm water in a bowl.
Mix flour with sugar and salt. Cut in butter with a pastry blender or two knives until mixture has a fine, even crumb.
Beat eggs and egg yolks; mix with yeast, then stir into flour mixture. Add sour cream and vanilla extract; mix well.
Knead dough on floured surface for 5 minutes. Divide in half. Roll each half of dough into a 12-inch square. Cover.

Melt butter in a large saucepan. Add poppy seed. Stir-fry 3 minutes.
Add honey, lemon juice, and raisins to poppy seed. Cover and remove from heat; let stand 10 minutes.
Beat egg whites with sugar until stiff, not dry, peaks form. Fold in orange and lemon peels. Gently fold in poppy seed mixture.
Spread half of filling over each square of dough. Roll up, jelly-roll fashion. Seal edges. Place on greased baking sheets. Cover, let rise until doubled in bulk, about 1-1/2 hours.
Bake at 350 degrees about 45 minutes. Cool.

Blend sugar and lemon juice until smooth. Spread over rolls.
Makes 2 poppy seed rolls

Oi Moochim

INGREDIENTS1/2 cup distilled vinegar or rice vinegar
2 tablespoons soy sauce
Dash of dashida (dried soup stock made from essence of seafood or beef)
2 teaspoons sugar
2 teaspoons Gochuchang Paste, plus more to taste*
1 teaspoon toasted sesame oil
4 Korean or kirby cucumbers, thinly sliced
1 small white onion, halved and thinly sliced
1 tablespoon sesame seeds, toasted
Whisk together the vinegar, soy, dashida, sugar, gochuchang, and sesame oil in a large bowl. Add the cucumber and onion and stir until combined. Sprinkle with sesame seeds and let marinate at least 1 hour before eating.
Makes 6 servings
GOCHUCHANG PASTE (Seasoned Red Pepper Paste)
4 tablespoons gochuchang (available at Korean grocers)
1 tablespoon sugar
1 tablespoon sesame seeds
2 teaspoons sesame oil
Combine all ingredients in a small bowl. Mix well.