Some Dads love playing cook for the day in the great outdoors.
Other Dads prefer staying indoors and sitting down to a complete meal - especially if the weather is begging for the air conditioner to be cranked up to top speed.
No judgement.
It’s Dad’s day and these recipes are good and easy.
Why not start with a brunch of German-Style Apple Pancakes and ham, followed by a traditional dinner, complete with a dessert?
https://imturning60help.blogspot.com/2023/06/anna-sultanas-german-style-chocolate.html
Happy Father’s Day!!
Hints:
About the German-Style Apple Pancakes…
Dousing these apple pancakes in rum and setting them on fire is optional and easy to do.
After you've made the pancakes, take the skillet you used to cook the apples and place in it
1/4 Cup dark rum or cognac
1 Tablespoon butter
Warm over medium heat.
Place the pancakes in the skillet, spoon the rum mixture over them, and remove the pan from the heat. Working carefully, use a long match to set the pancakes on fire. Gently shake the skillet until the flame goes out, then transfer the pancakes to a platter and serve warm.
About the Potato Pancakes…
Kartoffelpuffer can be served with other meats, such as bratwurst sausages.
You can leave out the onion and add chopped apple instead. Serve with apple sauce or another fruit compote, and/or dust with powdered sugar. You can also serve with cranberry sauce and maple syrup.
About the Cucumber Salad…
This recipe for Gurkensalat calls for either sour cream (more traditional) or yogurt (adds extra protein) or a mixture of the two.
If you don’t like raw onions, just leave them out.
This salad is best when chilled for a few hours. It can be made up to one day in advance.
You could make a meal of this by adding cooked shrimp or crab.
About the Pork Schnitzel…
Schnitzel means meat in a crust. Wiener Schnitzel is a popular Viennese dish traditionally made with veal, garnished with a slice of lemon and served with either potato salad or boiled potatoes with parsley and butter.
Schnitzel can also made using pounded slices of chicken, mutton, beef or turkey.
Consider serving with cranberry sauce. In Germany they serve schnitzel with small berries. Cranberry is similar.
About the Rhubarb Platz…
Don’t have light cream? Condensed milk will work in this recipe.
Just like Kuchen, Platz can be made with whatever fruit is available. Instead of rhubarb you can use peaches, apples, plums, apricots, cherries, berries, pears, whatever you have.
If you don’t have fresh fruit use canned or frozen. All you need is 4 cups of fruit.
German-Style Apple Pancakes
Peel, core, and thinly slice
2 Granny Smith (about a pound) or other tart cooking apples
Place slices in a bowl and add
2 Tablespoons lemon juice
Toss to coat.
Place in a medium skillet
2 Tablespoons butter
Melt over medium-high heat and stir in
1/4 Cup light brown sugar, packed
1/2 teaspoon cinnamon
Pinch of nutmeg
Add the apple slices and cook 12 minutes.
Remove from heat and set aside.
Place in a large bowl
3 large eggs
Beat well then add
3/4 Cup flour
1 Tablespoon sugar
Pinch of kosher salt
Stir until smooth.
Add
1 Cup whole milk
Beat until you have a thin, smooth batter.
Place in a nonstick 8-inch skillet
1 teaspoon butter
Warm over medium heat.
After the butter has melted pour in 1/3 cup batter, tilting the skillet to coat the surface.
Cook until the thin pancake has just set, about 2 minutes.
Evenly spread one-third of the cooked apple slices over the pancake.
Pour another 1/3 cup batter on top, tilting the skillet to coat the apple slices with batter.
Cook 2 minutes, until the batter has set, then use two spatulas to flip the pancake.
Cook 2 minutes more, then place pancake on a large platter.
Sprinkle with sugar, then roll the pancake up, like a jelly roll.
Sprinkle with more sugar and drizzle with lemon juice (optional).
Repeat with the remaining batter and apples to make a total of 3 rolled pancakes.
Potato Pancakes
Peel and coarsely grate
2 1/4 Cups potatoes
Wring out in a clean dish towel to remove excess moisture.
Place in a large bowl
the prepared potatoes
1/2 Cup sliced green onions
1/3 Cup flour
1 large egg
1/2 teaspoon salt
Pinch of pepper
Combine all ingredients.
Heat in a large skillet
2 Tablespoons oil
Scoop batter, 1/4 cup at a time, and place in the oil. Spread to flatten.
Fry on one side, then flip to fry on second side.
Remove to platter and keep warm.
Cucumber Salad
Thinly slice
1 peeled cucumber
1 medium to large tomato
Chop finely
2 thin slices onion
Combine in a medium serving bowl
1/2 to 3/4 teaspoon dill
Pinch of salt
Add
1/2 Cup sour cream or plain yogurt
2 to 4 teaspoons white vinegar or lemon juice
Mix well.
Add prepared vegetables and stir until they are coated with the dressing.
Potato Salad
Chop
1 medium red or yellow onion
Slice
2 pounds potatoes
Boil in salted water until tender.
Drain, place in large serving bowl and sprinkle with
1/2 Cup apple cider vinegar
Set aside.
Cut into 1/2-inch pieces
5 slices bacon
Place in a large skillet and cook, stirring regularly, until crisp.
Using a slotted spoon remove the bacon from the skillet and set aside.
Discard all but 2 Tablespoons drippings from skillet.
Add the chopped onion
Cook until soft.
Add to warm potato slices and toss.
Add
cooked bacon pieces
1/2 Cup chopped fresh parsley
salt and pepper to taste
Serve warm or at room temperature.
Pork Schnitzel
Place in a shallow dish
1 large egg
1 Tablespoon vegetable oil
salt and pepper to taste
Beat to combine.
Place in another shallow dish
1/2 Cup bread crumbs
salt and pepper to taste
Pound with a meat tenderizer to make thin
4 boneless pork chops, 1/2 inch thick
Dredge pounded chops in
1/4 Cup flour
Dip chops, one at a time, into the egg mixture to coat, then in the bread crumbs turning to evenly coat both sides of each chop.
Place in large heavy frying pan
2 Tablespoons oil
Heat over medium heat.
Fry prepared chops until golden brown, about 5 minutes on each side.
Serve with lemon wedges to squeeze over the cooked chops.
Schnitzel can also be served with cabbage and mashed or roasted potatoes.
Traditional Red Cabbage
Shred
red cabbage, enough to make 5 Cups
Thinly slice
green apples, enough to make 1 Cup
Place in a large pot
2 tablespoons butter
the shredded red cabbage and sliced apples
1/4 Cup white sugar
Stir in
1/3 Cup apple cider vinegar
3 Tablespoons water
Season with
2 1/4 teaspoons salt
1/4 teaspoon black pepper
1/4 teaspoon cloves
Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer until the cabbage is tender, 1 1/2 to 2 hours.
Quick Red Cabbage
Shred
red cabbage, enough to make 4 Cups
Thinly slice
1 large shallot
Cut into 1/2-inch pieces
4 slices bacon
Place bacon in a large skillet and cook, stirring regularly, until crisp.
With slotted spoon remove bacon from skillet and drain on paper towels.
Discard all but 2 Tablespoons drippings from skillet.
Add cabbage and shallots to reserved drippings.
Cook and stir 4 minutes.
Add
1/2 Cup chicken broth
1/4 Cup apple cider vinegar
2 Tablespoons brown sugar
1 teaspoon mustard
the cooked bacon
Stir until blended.
Cook, stirring frequently, 8 to 10 minutes or until cabbage is softened.
Rhubarb Platz
Grease an 8 inch square baking pan
For the crust:
Place in a small bowl
1 large egg
1/2 Cup light cream
Stir together.
Sift into a large bowl
1 1/2 Cups flour
2 teaspoons baking powder
1/4 Cup sugar
Add and cut in to make large crumbs
1/4 Cup margarine
Stir in the egg / cream mixture
Press the dough across the bottom and 2 inches up the sides of of the prepared pan.
For the filling:
Place in a small bowl
1 large egg
2 Tablespoons melted butter or margarine
Stir together.
Place in a large bowl
4 Cups chopped rhubarb, or other fruit
1 Cup sugar (or less if fruit is sweet)
1/4 Cup flour
Stir in the egg / butter mixture
Spread fruit mixture over the crust base.
Preheat oven to 400º F
For the crumb topping:
Sift into a medium bowl
1 Cup flour
1/2 teaspoon baking powder
3/4 Cup sugar
Add and cut in to make small crumbs
1/4 Cup margarine
Stir in
2 Tablespoons light cream
Sprinkle crumbs over the fruit filling.
Bake for 35 minutes.
Serve warm, topped with whipped cream (optional).
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