Mushroom and Caramelized-Shallot Strudel

RECIPE

This recipe makes two strudels; for an eye-catching centerpiece, place them on a large platter, and surround them with fresh thyme sprigs.

Yield
2 strudels, 8 servings (serving size: 1 slice)

Ingredients
1 teaspoon olive oil
1 1/2 cups sliced shallots (about 8 ounces)
1/8 teaspoon sugar
1 tablespoon water
4 (8-ounce) packages presliced mushrooms
2 tablespoons dry Marsala or Madeira
2/3 cup low-fat sour cream
1/4 cup chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon minced fresh or 1/4 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
8 sheets frozen phyllo dough, thawed
Cooking spray
1/3 cup dry breadcrumbs, divided
1 tablespoon butter, melted

Preparation
Preheat oven to 400°.

Heat olive oil in a large skillet over medium heat. Add shallots and sugar; cook for 2 minutes, stirring constantly. Sprinkle with water; cover, reduce heat to medium-low, and cook for 10 minutes, stirring occasionally until shallots are soft. Add mushrooms; cook, uncovered, over medium-high heat 20 minutes or until liquid evaporates, stirring frequently. Add Marsala; cook 1 minute. Remove from heat, and cool. Stir in sour cream, parsley, salt, thyme, and pepper.

Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to keep from drying), and lightly coat with cooking spray. Sprinkle with about 2 teaspoons breadcrumbs. Repeat the layers with 3 phyllo sheets, cooking spray, and breadcrumbs, ending with the phyllo. Spoon 1 3/4 cups mushroom mixture along 1 long edge of phyllo, leaving a 1-inch border. Starting at the long edge with the 1-inch border, roll up jelly roll fashion. Place strudel, seam side down, on a baking sheet coated with cooking spray. Tuck ends under. Repeat the procedure with the remaining phyllo sheets, cooking spray, breadcrumbs, and mushroom mixture. Brush strudels with butter. Bake strudels at 400° for 20 minutes. Let stand for 5 minutes. Cut each strudel into 4 slices.

Nutritional Information
Calories:176 (28% from fat)
Fat:5.5g (sat 2.7g,mono 1.6g,poly 0.5g)
Protein:7.4g
Carbohydrate:24.9g
Fiber:2.1g
Cholesterol:11mg
Iron:2.6mg
Sodium:314mg
Calcium:60mg

German cooking@home
by cooking mania

Linzer Cookies

RECIPE

A dough scraper, which can be purchased inexpensively at kitchen stores, makes transferring these star cutouts onto baking sheets a breeze.

Yield
3 dozen

Ingredients
1 1/4 cups butter, softened
1 cup powdered sugar, sifted
2 1/2 cups all-purpose flour
1/2 cup finely chopped pecans, toasted
1/4 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1 teaspoon grated lemon rind
1/4 cup seedless raspberry jam
Powdered sugar

Preparation
Beat butter at medium speed with an electric mixer; gradually add 1 cup powdered sugar, beating until light and fluffy.

Combine flour and next 5 ingredients; gradually add to butter mixture, beating just until blended.

Divide dough into 2 equal portions. Cover and chill 1 hour.

Roll each portion to a 1/8-inch thickness on a lightly floured surface; cut with a 3-inch star-shaped cutter. Cut centers out of half of cookies with a 1 1/2-inch star-shaped cutter. Place all stars on lightly greased baking sheets.

Bake at 325° for 15 minutes; cool on wire racks. Spread solid cookies with jam; sprinkle remaining stars with powdered sugar. Top each solid cookie with a hollow star.

German cooking@home
by cooking mania

Apple-Stuffed Pork Chops

RECIPE

Yield
8 servings (serving size: 1 pork chop and about 3 tablespoons sauce)

Ingredients
5 tablespoons port or other sweet red wine, divided
2 cups diced peeled Granny Smith apple
2/3 cup chopped pitted dried plums
1/4 cup chopped pistachios
2 tablespoons chopped fresh or 2 teaspoons dried thyme
2 teaspoons brown sugar
8 (6-ounce) lean bone-in center-cut pork chops (about 3/4 inch thick), trimmed
1 teaspoon salt, divided
1/2 teaspoon black pepper
Cooking spray
3 tablespoons all-purpose flour
1 (14 1/2-ounce) can fat-free, less-sodium chicken broth

Preparation
Combine 2 tablespoons port, apple, and next 4 ingredients (apple through sugar), stirring well.

Cut a horizontal slit through thickest portion of each pork chop to form a pocket. Stuff about 1/4 cup apple mixture into each pocket. Sprinkle pork evenly with 1/2 teaspoon salt and pepper.

Heat a large nonstick skillet coated with cooking spray over medium-high heat; add 4 pork chops. Cook 7 minutes on each side or until done. Remove pork from pan; keep warm. Repeat procedure with remaining pork.

Combine 1/2 teaspoon salt and flour in a medium bowl, stirring with a whisk. Gradually add 3 tablespoons port and broth, stirring with a whisk. Add mixture to pan, scraping pan to loosen browned bits. Bring to a simmer over low heat; cook 5 minutes or until thick, stirring constantly. Serve sauce with pork.

Nutritional Information
Calories:242 (29% from fat)
Fat:7.7g (sat 2.3g,mono 3.5g,poly 1g)
Protein:23.6g
Carbohydrate:18.5g
Fiber:2g
Cholesterol:58mg
Iron:1.4mg
Sodium:429mg
Calcium:44mg

German cooking@home
by cooking mania

Pork Loin Braised with Cabbage

RECIPE

Pork is typically served with cabbage at the German table. Use red cabbage, if you like, for slightly sweeter flavor. You can prepare the dish a day ahead, and chill overnight. Cut the roast into 1/4-inch slices. Gently reheat the meat in cabbage mixture in a Dutch oven over medium-low heat.

Yield
8 servings (serving size: 3 ounces pork and 3/4 cup cabbage mixture)

Ingredients
4 teaspoons Hungarian sweet paprika, divided
2 teaspoons chopped fresh thyme, divided
1 1/2 teaspoons kosher salt, divided
1 1/2 teaspoons freshly ground black pepper, divided
1 teaspoon chopped fresh sage
1 (2-pound) boneless pork loin, trimmed
Cooking spray
3/4 cup diced Canadian bacon (about 4 ounces)
14 cups thinly sliced cabbage (about 2 pounds)
2 1/2 cups thinly sliced onion (about 2 medium)
3/4 cup thinly sliced carrot (about 1)
1 tablespoon tomato paste
1/2 teaspoon caraway seeds
1 (12-ounce) bottle dark lager

Preparation
Preheat oven to 350°.

Combine 2 teaspoons paprika, 1 teaspoon thyme, 1 teaspoon salt, 1 teaspoon pepper, and sage; rub over pork. Heat a large ovenproof Dutch oven over medium-high heat. Coat pan with cooking spray. Add pork to pan; cook 5 minutes, browning on all sides. Remove pork from pan.

Add bacon to pan; cook 3 minutes. Add cabbage, onion, and carrot. Cover, reduce heat to medium, and cook 15 minutes or until cabbage begins to wilt, stirring occasionally. Stir in tomato paste, remaining 2 teaspoons paprika, remaining 1 teaspoon thyme, remaining 1/2 teaspoon pepper, caraway seeds, and lager. Return pork to pan. Cover and bake at 350° for 2 hours or until tender. Sprinkle with remaining 1/2 teaspoon salt.

Nutritional Information
Calories:255 (32% from fat)
Fat:9g (sat 3.3g,mono 4g,poly 0.8g)
Protein:28.7g
Carbohydrate:11.9g
Fiber:3.7g
Cholesterol:76mg
Iron:1.7mg
Sodium:596mg
Calcium:84mg

German cooking@home
by cooking mania

Sweet and Sour Braised Cabbage (Rotkohl)

RECIPE

This colorful combination, developed by Food Editor Ann Taylor Pittman, is a tasty accompaniment for roast meats or poultry. Although traditional versions don't use bacon, we love the smoky flavor it adds. For a more classic rendition, omit the bacon and use one tablespoon butter or schmaltz (rendered fat).

Yield
8 servings (serving size: about 3/4 cup)

Ingredients
4 slices applewood-smoked bacon (such as Neuske's), chopped
2 cups thinly vertically sliced onion (about 1 large)
3 cups chopped peeled Granny Smith apple (about 2 medium)
10 cup thinly sliced red cabbage (about 2 pounds)
1 cup apple cider
1/4 cup red wine vinegar
2 tablespoons sugar
1 teaspoon kosher salt
3 whole cloves
1 bay leaf

Preparation
1. Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan; set bacon aside. Add onion to drippings in pan; sauté 3 minutes. Add apple to pan; sauté 2 minutes. Add cabbage to pan; sauté 2 minutes. Add cider and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 1 hour and 15 minutes or until cabbage is tender, stirring occasionally. Discard cloves and bay leaf. Sprinkle with bacon.

Nutritional Information
Calories:139 (25% from fat)
Fat:3.9g (sat 1.7g,mono 1.4g,poly 0.4g)
Protein:3.1g
Carbohydrate:24.4g
Fiber:3.4g
Cholesterol:7mg
Iron:1.1mg
Sodium:399mg
Calcium:61mg

German cooking@home
by cooking mania

Lentils with Smoked Sausage and Carrots

A good-quality, at least slightly hot mustard from France, Germany, or England is the perfect accompaniment for this. Put a dollop on your plate and dip each forkful into it.

Yield
4

Ingredients
2 tablespoons cooking oil
1 onion, chopped
3 cloves garlic, minced
3 carrots, halved lengthwise and cut crosswise into 3/4-inch pieces
1 pound lentils (about 2 1/3 cups)
1 quart water
1 1/4 teaspoons salt
1 bay leaf
1 teaspoon dried thyme
1 pound smoked sausage, cut diagonally into 3/4-inch slices
3 tablespoons chopped fresh parsley

Preparation
1. In a large saucepan, heat the oil over moderately low heat. Add the onion, garlic, and carrots. Cook, stirring occasionally, until the onion is translucent, about 5 minutes.

2. Add the lentils, water, salt, bay leaf, and thyme. Bring to a boil, reduce the heat, and simmer, partially covered, until the lentils are almost tender, about 20 minutes. Discard the bay leaf.

3. Stir in the smoked sausage and parsley. Cook until the lentils are just tender but not falling apart and the sausage is warm, about 10 minutes longer.

Cooking Lentils: Because salt retards the cooking of legumes, the general wisdom is not to add it until they're almost done. Lentils, however, tend to overcook and fall apart all too quickly, so we put the salt in at the outset.

Wine Recommendation: Tokay Pinot Gris is one of the few white wines big enough to partner dishes that might ordinarily call for a red. Here its full body is more than a match for the sausage, while its nutty notes intriguingly echo the lentils.

German cooking@home
by cooking mania

Ginger Cake

RECIPE

To prepare this cake a day ahead, cool completely, wrap it with plastic wrap, and store at room temperature. Frost the cake with whipped topping just before serving.

Yield
8 servings (serving size: 1 wedge)

Ingredients
Cooking spray
1 1/4 cups all-purpose flour (about 5 1/2 ounces)
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup packed dark brown sugar
4 1/2 tablespoons butter, softened
1 large egg
1/3 cup applesauce
1/4 cup molasses
1/3 cup flat Guinness stout
3/4 cup frozen reduced-calorie whipped topping (such as Cool Whip Lite), thawed

Preparation
Preheat oven to 350°.

Coat a 9-inch round cake pan with cooking spray; line bottom of pan with wax paper. Coat wax paper with cooking spray; set aside.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, ginger, cinnamon, baking soda, and salt in a bowl, stirring with a whisk.

Place brown sugar and butter in a large bowl, and beat with a mixer at medium-high speed until well blended (about 3 minutes). Add the egg, and beat well. Beat in the applesauce and molasses (batter may look slightly curdled). Reduce mixing speed to low. Add one-third of the flour mixture, and beat just until blended. Repeat procedure with remaining flour mixture. Add Guinness stout, and beat just until combined.

Scrape batter into prepared pan. Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 10 minutes; remove from pan. Cool completely. Spread cake with whipped topping. Cut into 8 wedges.

Nutritional Information
Calories:244 (30% from fat)
Fat:8g (sat 5g,mono 1.9g,poly 0.4g)
Protein:3g
Carbohydrate:40.1g
Fiber:0.8g
Cholesterol:43mg
Iron:2mg
Sodium:295mg
Calcium:43mg

German cooking@home
by cooking mania