One of the side effects of a month of virtuous eating, was the excessive mental energy given to thinking about verboten foods, mostly in the form of fried potatoes, stewed meats, warm bread and pastry. By the end of January, we had planned a dinner party. Schnitzelfest is our mid-winter culinary tradition, usually centered around short ribs, spätzle and braised cabbage. This year, we decided to go with saurbraten, which needed to be marinated for 5 days before the party. Although it was delicious, I think shortribs are a better contrast to the braised cabbage.
Here is the menu:
Pretzels with Quark
Fun-sized Wienerschnitzel with Preserved Lemons
Latkes with Smoked Whitefish and Horseradish Sauce
Braised Red Cabbage
Apfelstrudel mit schlag
The biggest success of the evening was the Strudel. Made by gradually stretching pastry dough over a bed sheet draped over our kitchen table, my husband managed to pull it out to 3 feet square! The result was magnificent. One friend brought perfect thumbprint cookies and another brought small bottles of Underberg to finish off the evening. It was a Bavarian bender like no other.
We’re back to reality now. No more mini-schnitzels. sigh.