Pork Schnitzel with Strawberry Mustard Sauce
Yield: 2 servings
Ingredients
- 2 boneless pork cutlets, pounded thin
- 1/2 cup all-purpose flour
- 1 egg, beaten
- 1/2 cup breadcrumbs
- Salt and black pepper, to taste
- Vegetable oil, for frying
Sauce
- 1 cup strawberries, diced
- 1 tbsp. whole-grain mustard
- 1 tsp. honey
- 1 tbsp. water
Directions
- Season pork with salt and pepper. Dredge in flour, dip in egg and coat with breadcrumbs.
- Pour about 1/4 inch of oil into a skillet and heat it over medium. Fry the cutlets for 3 to 4 minutes on each side, until they are golden brown and cooked through. Place them on a plate lined with paper towels.
- Combine the strawberries, mustard, honey and water in a small saucepan. Cook over medium heat for about 5 minutes, until the berries soften and the sauce thickens a bit. If you like, gently mash the mixture.
- Serve the schnitzel warm and spoon the strawberry mustard sauce over the top.
Bavarian Strawberry Spinach Salad with Bacon Dressing
Yield: 4 servings
Ingredients
- 4 cups fresh spinach
- 1 cup fresh strawberries, sliced
- 4 slices bacon
- 2 tbsp. apple cider vinegar
- 1 tsp. Dijon mustard
- 1 tsp. sugar
- Salt and black pepper, to taste
Directions
- Cook bacon in a skillet over medium heat until crisp, about 6–8 minutes. Remove and crumble.
- Lower the heat to low. Add the vinegar, mustard and sugar to the bacon drippings and whisk everything together. Season with salt and pepper.
- Put the spinach and strawberries in a large bowl. Pour the warm dressing over them and toss gently until the spinach is just a little wilted.
- Sprinkle the crumbled bacon on top and serve right away.
Erdbeerkuchen (German Strawberry Cake)
Yield: 8 servings
Ingredients
Cake base
- 2 eggs
- 1/2 cup granulated sugar
- 1 tsp. vanilla extract
- 1/2 cup all-purpose flour
- 1 tsp. baking powder
- Pinch of salt
Topping
- 2 cups fresh strawberries, halved
- 1 cup water
- 2 tbsp. sugar
- 2 tbsp. cornstarch
- 1 tsp. lemon juice
Directions
- Preheat oven to 350°F. Grease a 9-inch round cake pan.
- Beat the eggs and sugar together for 3 to 5 minutes, until the mixture looks pale and fluffy. Stir in the vanilla.
- In another bowl, whisk together the flour, baking powder and salt. Gently fold this into the egg mixture until everything is just combined.
- Pour the batter into the pan and bake for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely.
- Arrange the strawberries on top of the cooled cake.
- Combine the water, sugar, cornstarch and lemon juice in a saucepan. Cook over medium heat, stirring all the time, for about 3 to 5 minutes, until the mixture is thick and clear.
- Pour the glaze over the strawberries and refrigerate the cake for at least 30 minutes before serving.
Strawberry Bienenstich (Bee Sting Cake)
Yield: 8–10 servings
Ingredients
Dough
- 2 1/4 tsp. active dry yeast (1 packet)
- 3/4 cup warm milk (about 110°F)
- 1/4 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 tsp. salt
- 2 tbsp. unsalted butter, softened
- 1 egg
Topping
- 1/3 cup honey
- 1/4 cup unsalted butter
- 1/2 cup sliced almonds
Filling:
- 1 cup heavy whipping cream
- 2 tbsp. powdered sugar
- 1 tsp. vanilla extract
- 1 cup fresh strawberries, sliced
Directions
- Dissolve the yeast and 1 tablespoon of sugar in the warm milk in a small bowl. Let it sit for 5 to 10 minutes, until it becomes foamy.
- In a large bowl, mix the flour, the rest of the sugar and the salt. Add the yeast mixture, butter, and egg. Stir until a soft dough forms, then knead for 8 to 10 minutes, until the dough is smooth. Cover the bowl and let the dough rise in a warm place for about 1 hour, or until it has doubled in size.
- Preheat your oven to 350°F. Press the dough into a greased 9-inch round pan.
- Melt the butter and honey together in a saucepan over medium heat. Stir in the almonds and cook for 2 to 3 minutes, until the mixture thickens a little. Spread this evenly over the dough.
- Bake for 20 to 25 minutes, or until the cake is golden brown. Let it cool completely.
- Whip the cream with the powdered sugar and vanilla until it forms soft peaks. Slice the cake in half horizontally. Spread the whipped cream and strawberries over the bottom half, then place the top half back on. Refrigerate for at least 1 hour before serving.
Erdbeerknödel (Strawberry Dumplings)
Yield: 8–10 dumplings
Ingredients
- 1 pound russet potatoes, peeled
- 1 tbsp. butter
- 1 egg
- 1 cup all-purpose flour, plus more if needed
- 1/4 tsp. salt
- 8–10 small whole strawberries
- 1/2 cup breadcrumbs
- 3 tbsp. unsalted butter
- Powdered sugar, for serving
Directions
- Boil the potatoes in salted water for 15 to 20 minutes, until they are tender. Drain them and mash until smooth. Let them cool a bit.
- Mix in the butter, egg, flour and salt to make a soft dough. If the dough is too sticky, add more flour, one tablespoon at a time.
- Divide the dough and wrap a piece around each strawberry, making sure to seal it completely.
- Bring a pot of salted water to a gentle simmer. Add the dumplings and cook for 5 to 7 minutes, until they float and are tender.
- While the dumplings cook, melt the butter in a skillet over medium heat. Add the breadcrumbs and stir for 3 to 4 minutes, until they turn golden brown.
- Use a slotted spoon to remove the dumplings from the water. Roll them in the toasted breadcrumbs and dust with powdered sugar before serving.
