Cell/Office 01-215-801-5540

Melt 1 tablespoon of butter in skillet. Stir in the bread crumbs and pan toast until lightly browned. Removed the skillet from the heat and add the nuts, cinnamon and sugar. Stir and set aside to cool

Place a sheets of phyllo on the work surface, brush with melted butter, sprinkling with bread nut mix, and repeat to make 4 layers.

Spoon the filling to the phyllo along one long edge and to about two inches from either end. Even out the filling, fold over the ends and roll over longwise.

Place a 1/2 sheet of parchment on back of a sheet pan or cookie sheet, brush the roll with butter, and bake at 30° for 35 minutes

Serve with flavored whipped cream

Top of the Document

Bavarian Cream

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- German Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 ounce gelatin

16 ounces 2% milk

16 ounces heavy cream

4 ounces sugar

5 each egg yolk

If using flavoring, replace 6 oz of milk with 6 oz purée

Bloom gelatin in 3 oz of cold milk. Add purée if using and 1 tablespoon of lemon juice.

Whip cream until just thicken...will mound, but not peak

Bring the remaining milk to a boil

Whisk the sugar and eggs together until light yellow, temper with the hot milk, return to pot, bring to 180° to thicken slightly

Remove from heat, strain into gelatin.

Cool until begins to thicken but still warm to touch

Fold in whipped cream quickly.

Pipe or pour into molds.

Refrigerator or freeze until firm ( a couple of hours or over night

_top

Black Forest Fudge

Recipe By: Chris Koch

Serving Size : 12

Categories : C -- German Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 Oz bitter chocolate -- chopped

1 Oz unsweetened chocolate -- chopped

1/2 C marshmallow cream

1 Tsp vanilla extract

1 1/4 cups sugar

1/2 cup sweetened condensed milk

1/2 cup cherry preserves

1/3 cup whipping cream

1/3 cup water

1/4 cup butter, unsalted

2/3 cup dried cherries

1/4 cup semisweet chocolate chips

Use the best chocolate you can buy for this recipe and chop finely. Another name for marshmallow cream is "Fluff"

Line a 5x9 loaf pan or an 8x8 baking pan with foil

In a heavy sauce pan, combine the vanilla, sugar, condensed milk and cherry preserves. Stir to blend, then add the heavy cream, water and butter. Over medium heat, stir until butter melts and sugar dissolves.

Add the dried cherries, and attach a candy thermometer. Bring to a boil and cook to 230° stirring slowly but constantly.

Place the chocolate in a heat proof bowl. Pour hot syrup over chocolate and stir to melt chocolate and the fudge thickens

Transfer the fudge to the lined pan, smooth the top, chill until firm about 3 hours or more.

Top of the Document

Caraway Potato Chowder

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- American - Midwest/Plains C -- German

Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup chicken stock

2 each white potato -- peeled and diced

1/4 cup yellow onions -- chopped

1 1/4 cups milk

2 tablespoons flour, all-purpose

1 teaspoon caraway seed

1/8 teaspoon ground pepper

1/2 cup ham -- diced

4 ounces sauerkraut -- drained and rinsed

Place the stock in medium saucepan. Add the potatoes and onions and bring to a boil. Reduce heat to a simmer, cover and cook for 10 minutes. Remove cover and slightly mash solids

In a small bowl, stir the milk and flour together. While stirring, add the mixture to the stock, add the caraway and pepper and continue to stir until thickened

Stir in the ham and sauerkraut and stir to heat through.

Top of the Document

Coq à la Bière

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- German Entree, Poultry

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 pounds chicken -- cut into pieces

2 tablespoons olive oil

1/4 pound bacon -- chopped

3 tablespoons flour, all-purpose

8 ounces button mushroom

1/2 pound carrots -- roll cut

1 pound yellow onion -- chopped

1/2 pound celery -- chopped

1/2 cup fresh flat-leaf parsley -- chopped

1 teaspoon juniper berries -- whole

2 each cloves

1 each bay leaf

24 ounces beer -- ale preferred

1 1/4 cups chicken stock

1 pinch paprika

1 pound white potatoes -- diced

To break-down (cut into parts) a whole chicken, begin by removing any package of inside parts from the bird. Rinse and drain the chicken. Place the bird on the back with the legs pointed away from you. With a very sharp chef knife, remove the tip and first joint of the wings. Save these for stock. Next, turn the bird so that the legs point toward you and slice through the skin between the legs and the body of the bird. Pop the thighbone out of the pelvis and cut down the side of the body to remove the leg quarter. Place the knife at the joint between the leg and thigh and cut though the joint. How remove the backbone by cutting along the backbone, through the ribs until you reach the neck area. Place the breast skin-side down (inside up) and chop down between the breasts through the cartilage. Cut each breast into two pieces -- one will have the last section of the wing attached. This will give you 8 pieces - 2 legs, 2 thigh and 4 pieces of breast.

Heat the oil in a heavy skillet. Season the chicken with salt and pepper and brown the chicken for about 5 minutes per side, then transfer the chicken to heavy pot

Degrease the skillet and cook the bacon until crispy. Transfer the bacon and drippings to pot of chicken

To the pot, add the flour, stir, add the mushrooms, carrots, onions, celery, parsley, juniper berries, cloves, bay, beer, stock, paprika and season with salt and pepper.

Cover the pot and bring to a boil. Reduce to a simmer for 1 hour.

Add the potatoes and simmer for 30 minutes longer.

Remove bay and serve.

Description:

"Chicken cooked in beer"

_top

Cucumber and Tomato salad

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- German Salads

Sides

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 each cucumber -- peel and slice thin

4 each scallions -- slice thin

2 tablespoons fresh flat leaf parsley -- minced

1/4 cup sour cream

2 tablespoons fresh dill -- snipped

1 tablespoon cidar vinegar

1/2 teaspoon salt

1/4 teaspoon prepared mustard

1/8 teaspoon fresh ground black pepper

3 each tomato -- sliced thin

In a large bowl, combine the cucumbers, scallions and parsley. Toss to coat.

In a small bowl, combine the sour cream, dill, vinegar salt, mustard and pepper.

Pour over cucumbers and toss to coat. Add the tomatoes and gently combine

Top of the Document

Drop dumplings

Recipe By: Chris Koch

Serving Size : 10

Categories : C -- American - mid atlantic C -- American - SW

C -- German Starch

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2/3 cup buttermilk

3 tablespoons butter

1 1/2 cups cake flour

1 tablespoon fresh flat leaf parsley -- minced

2 1/2 teaspoons baking powder

2 teaspoons kosher salt

In a small sauce pan, heat the buttermilk and butter until butter is melted

In a separate mixing bowl, whisk together the flour, parsley, baking powder and salt.

Stir the buttermilk/butter into the four mixture to form a soft wet dough

Drop tablespoon portions into simmer brother and cook covered for 15 minutes or until a tester comes out clean

_top

Frittatensuppe

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- German Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Easy Crepes

8 cups beef broth

8 each chives -- minced

Prepare crêpes. Roll and cut into very thin strips

Heat the broth, portion the crêpes in the bottom of a soup bowl, ladle in broth.

Garnish with chives.

Description:

"shredded crêpes in beef broth"

Top of the Document

German chocolate sauce

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- German Dessert Sauce

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 each egg yolk

1/2 cup heavy cream

1 pinch salt

1 ounce butter

1/2 cup brown sugar

1/4 cup pecans -- toasted and chopped

cup coconut -- shredded and toasted

1 ounce brandy

Mix egg yolk, cream and salt in bowl.

Melt the butter in sauce pan, and add sugar. stir

Add egg mix, bring to boil for 1 minute.

Remove from heat and add pecans, coconut and brandy, stir to blend

Yield:

"1 cup"

_top

German chocolate tartlets

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- German Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Pâte Brisée

8 each 4" tartlet pans

3 Ounces Pecans -- Toasted and chopped

1 Ounce sugar

2 Tablespoons Water

1 Pinch Cream of tartar

3/4 Cup Coconut milk

3 Ounces Unsweetened coconut. -- Shredded

6 Ounces Milk chocolate

2 Ounces Bittersweet chocolate

4 Tablespoons Butter

3 Each Egg yolks

3 Tablespoons Sugar

1 Teaspoon Vanilla extract

Once your dough is prepared, chill it so that the shortening, lard and/or butter firms. Begin by dusting your counter with flour. Place the dough on the flour and sprinkle more flour on top of dough. Don't use too much flour - just a light dusting….more can be added. Place the rolling pin on the dough and work from the center to the outside. Rotate the dough 90° (1/4 turn) and dust the counter and the surface as needed to keep the dough from sticking to the pin and the counter.

When the dough is rolled out, cut into 6" circles, place dough in tart pans. Carefully press into the bottom and into the sides.

Dock the dough. When baking the crust for a pie, the amount of bubbling in the crust can be reduced or eliminated by docking the crust. Prepare the dough and transfer to the pie to tart pan. Using a fork, poke holes through the crust to the pan every 1/2" or so all over the crust.

Freeze for 20 minutes, then bake at 375° for fifteen minutes

Place pecans on sheet tray, bake at 375° for seven minutes. Toasting nuts adds a tremendous amount of flavor. Toasting in a pan on the stove often ends with scorched or burnt nuts. The best way to toast nuts is to place them on a lipped baking sheet or shallow baking dish. Place them in a pre-heated 350° oven and begin by toasting for 10 minutes. Increase the length a few minutes at a time until the desired color is achieved.

Place sugar, water and cream of tartar and a saucepan bring to boil and cook to 240°. Remove from heat and add the coconut milk, stir in the coconut meat, and pecans. Stir to combine.

Combine the milk chocolate, bittersweet chocolate, and butter in the microwave for 2 minutes. Stir until smooth

In a stand mixer, beat the egg yolks, the sugar, the vanilla, and stir in the chocolate mixture

Place 2 tbsp. of the coconut mixture in each of the shells, spoon chocolate mixture over

Sprinkle the remaining topping mixture and bake at 350° for 20 minutes

_top

German-Style Pork Chops 'n Red Cabbage

Recipe By: Chris Koch

Serving Size : 6 Preparation Time :0:15

Categories : C -- American - mid atlantic C -- German

Entree, Pork

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 teaspoons lard

6 each center loin pork chops -- cut 1/2-inch thick

1 teaspoon salt

1/4 teaspoon dried sage

1/4 teaspoon dried thyme

1/8 teaspoon pepper

2/3 cup water

2 slices bacon -- cut in 1-inch pieces

4 cups coarsely shredded red cabbage

1 cup onion -- julienned

1/2 cup water

1/4 cup vinegar

1/4 cup packed brown sugar

2 cups sliced pears

Melt the lard in large skillet. Brown pork chops over medium-high heat. Sprinkle with salt, sage, thyme and pepper. Add water. Cover; cook over medium-low heat 50 to 60 minutes or until pork chops are tender.

Meanwhile, cook bacon in Dutch oven until crisp. Add the red cabbage and onions. Cook and stir occasionally over medium heat 5 minutes. Add the water, vinegar and brown sugar; mix well. Cover; simmer 15 minutes. Add the pears; bring to a boil. Serve pork chops on top of cabbage.

Cuisine:

"German"

_top

Forrester Sauce

Recipe By: Chris Koch Chris Koch

Serving Size : 4

Categories : C -- American Mountain C -- British

C -- French C -- German

Sauces

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon Shallot -- minced

1 tablespoon Clarified Butter

1/2 cup Button Mushrooms -- slice thin

1/4 cup White Wine

1/4 cup Tomato -- peeled, seeded and diced

1/2 cup Espagnole sauce

1/2 cup Glace de Viands

1/2 tablespoon Fresh Parsley -- minced

In a heavy sauce pot, sweat the shallots in butter, add the mushrooms and cook until softened. Deglaze the pan with wine

Add tomatoes, stir to combine

Add Espagnole and glace, cook for 5 minutes

Add parsley, stir to combine

_top

Kohlrabi slaw

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- American - Midwest/Plains C -- German

Salads

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 Tablespoons White wine

1 Tablespoon Paprika

1/2 Cup Olive oil

2 Teaspoons Fresh horseradish -- sub prepared horseradish

1/2 Teaspoon Sugar

2 Each kohlrabi -- Sliced thin

1 Each Carrot -- Shredded

Combine the first five gradients

Place the vegetables in a large non reactive bowl, add the dressing, and toss to combine

Cover with plastic wrap, and let marinate for at least one hour

Top of the Document

Krautfleckerln

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- German Starch

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 pound fleckerln, wide egg noodles

1 each yellow onion -- sliced thin

1/2 head cabbage -- cored and sliced thin

3 ounces clarified butter

1 ounce vegetable oil

1 teaspoon salt

1/4 teaspoon fresh ground black pepper

Bring a pot of water to a boil, add the noodles and cook until al dente (about 8 minutes) Heat the butter and oil in a heavy skillet. Add the onions and cook for about 5 minutes until soft and just browned at the edge. Add the cabbage and cook until lightly browned (about 8 minutes). Season with salt and pepper.

Add the drained noodles to the skillet and toss to combine

Description:

"cabbage and noodles"

_top

Lauwarmer kartoffelsalat

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- German Starch

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 pounds white potato -- waxy, not russet (mealy)

2 teaspoons salt

4 tablespoons butter

8 ounces bacon -- chopped

2 each yellow onion -- chopped

2 cups stock

6 tablespoons white wine vinegar

8 tablespoons vegetable oil

8 tablespoons chives -- chopped

Place the potatoes and salt in a heavy sauce pan and cover with cold water. Bring to a boil, reduce to a simmer and cook for about 30 minutes. Remove the potatoes and let cool.

In a heavy skillet, melt the butter and cook the bacon until crispy. Add the onions and cook for about 5 minutes, stirring

Transfer this to a bowl and whisk in the stock, vinegar and oil. Adjust the salt and pepper and set aside

Peel and slice the potatoes and transfer to the bowl of dressing, stir to combine and serve warm.

Description:

"German potato salad - warm"

_top

Linzer Cookies

Recipe By: Chris Koch

Serving Size : 20

Categories : C -- German Cookies and candy

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups blanched almond

4 cups flour, all-purpose

1 teaspoon ground cinnamon

1/2 teaspoon salt

2 cups butter

1 1/3 cups sugar

2 teaspoons vanilla extract

4 each egg yolk

2 each lemon -- zested

2 cups powdered sugar

2 assort gels or jam

In a food processor combine the almonds and 1/2 of the sugar and process to finely ground

In a mixing bowl whisk together the cinnamon, flour and salt

In a stand mixer with the whip attachment, cream the butter and remaining sugar. Beat in the extract, yolks and zest. Beat in the ground nuts.

Change to the paddle, add the flour and beat just until incorporated

Divide the dough, shape in 1/2" thick rectangles and wrap in plastic - refrigerate until firm.

Preheat the oven to 350°. Line baking sheets with paper or silpat

Dust a work surface with flour and roll out one portion of dough 1/4" thick. Cut out cookies transfer to baking sheet. Use design cutter on one half of the cookies to remove center. Bake at 350° 12-14 minutes.

Melt jam or prepare gels. Spread a thin layer on bottom cookies -- dust cut top cookies with powdered sugar. Place top on bottom carefully not to smug filling. Add additional gel or jam to cut-outs

Yield:

"40 each"

_top

Sauerkraut Balls

Recipe By: Chris Koch

Serving Size : 24

Categories : C -- American - Midwest/Plains C -- German

Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 tablespoons Butter

16 ounces Onion -- finely chopped

16 ounces ham -- finely chopped

16 ounces Corned Beef Brisket -- finely chopped

2 teaspoons Garlic -- minced

12 tablespoons Flour

2 each Egg

32 fluid ounces Sauerkraut -- drain and fine chop

1/4 teaspoon Worcestershire Sauce

2 tablespoons Fresh Parsley -- minced

8 fluid ounces Beef Stock

20 ounces bread cumbs -- finely chopped

1 quart soybean Oil -- for deep frying

Melt the butter in a heavy skillet and cook the onions until soft

Add the meats and garlic, stir to blend well

Add the flour and the eggs. Mix until well blended

Add the sauerkraut, Worcestershire, parsley and stock. Season. Cook until thick paste forms. Spread on sheet pan to cool

Divide into 1" ball portions, roll in bread crumbs. Deep fry

Top of the Document

Spätzle

Recipe By: Chris Koch

Serving Size : 1

Categories : C -- German Starch

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/2 C Flour, All-Purpose

1/4 Tsp Salt

2 Ea Eggs -- beaten slightly

1/2 C Milk

1/2 C Water

In a large mixing bowl, combine the flour and salt. In a separate bowl, beat the eggs and whisk in the milk and water. Pour the mixture into the flour mix and stir to blend

Bring a large pot of salted water to a boil. Transfer the batter to a Spätzle maker or using a spoon,cut desired size into water and cook 3-5 minutes after they begin to float.

Using a slotted spoon, transfer to an ice bath to cool, drain. Layout on towels to dry.

Sauté in butter, lard or bacon dripping until brown or warm through with sauce or reheat by blanching in cooking liquid

Top of the Document

Sweet and sour red cabbage

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- German Sides

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 head Red cabbage

1 1/2 tablespoons Duck fat

1/2 tablespoon Onion -- Minced

1/2 teaspoon Salt

2 tablespoons Sugar

1/2 each Bay leaf

1/2 tablespoon caraway seeds -- Bruised

3 tablespoons Cider vinegar

Remove the outer leaves from the cabbage. Quarter the cabbage top to bottom and remove the core (discard) and shred the rest of the cabbage

In a large saucepan, melt the fat, cook the onions until tender but not browned and add the cabbage. Add all other ingredients and toss to coat.

Simmer the cabbage covered, stirring until tender. Adjust seasoning

Top of the Document

Wiener Schnitzel

Recipe By: Chris Koch

Serving Size : 2

Categories : C -- German Entree, Veal

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound veal top round -- pounded 1/4" thick

1 cup flour, all-purpose

2 each eggs

2 cups fresh bread crumbs

5 ounces clarifed butter

4 ounces vegetable oil

1 each lemon

Season the veal with salt and pepper. Place the flour in a plastic bag

Beat the eggs in a shallow bowl. Place the bread crumbs in shallow bowl

Place a couple of slice of veal in bag and shake to coat with flour. Dip the slices in the eggs and then coat with bread crumbs. Place on baking sheet until all slices are coated.

Mix the oil and butter together and pour into skillet to a depth of 1/4", heat until just begins to smoke

Place a couple of slices of breaded veal into hot oil and fry for about 2 minutes each side, remove and keep warm

Plate the veal and drizzle with lemon juice

Description:

"Breaded veal cutlets"

Top of the Document