Menu for Zisasege

Below is a suggested menu for Zisasege. This list is the creation of discussions in the Urlgaawe Culinary Guild and was assembled by Kate Cullifer.

Main Dish:

WIENER SCHNITZEL (Veal Cutlet)

2 lbs. veal steak

1 egg, beaten

salt

bread crumbs

lemon juice

pepper

Veal should be about ½ inch thick and cut into serving portions. Season with salt and pepper. Dip pieces in bread crumbs, then into the beaten egg and again in the crumbs. Let stand in the refrigerator a while before cooking. Brown in hot fat on both sides, cover and simmer for 30 minutes. Sprinkle with lemon juice.

Or

VEAL (or PORK) HIRSCHGULASCH

https://culinspiration.wordpress.com/2009/12/31/hirschgulasch-german-style-venison-stew-with-red-wine/

Side Dish:

Roasted Butternut Squash (or preferred variety) with roasted pine nuts.

http://thepioneerwoman.com/cooking/roasted-butternut-squash-with-pine-nuts-and-parmesan

Or

BEET and APPLE SALAD

2 cups apples, diced

2 cups cooked beets, diced

¼ cup chopped nuts

2 hard boiled eggs

½ cup salad dressing

parsley

Mix the apples, beets, and chopped eggs. Add salad dressing (see Grandma’s salad dressing). Mix and garnish with chopped nuts and parsley.

And

DUTCH POTATO CROQUETTES

1½ cups cold mashed potatoes

1 tablespoon butter

1 teaspoon minced parsley

2 tablespoons cream

corn meal

¼ teaspoon salt

½ teaspoon minced onion

dash of pepper

1 egg

Mix up a paste with the potatoes and butter, add the parsley, salt and pepper, cream, onion and egg. Mold into croquettes, dip into the egg white, roll in corn meal. Fry in deep fat.

Sweets:

FUNNEL CAKES (Drechter Kuche)

3 eggs

2 cups milk

¼ cup sugar

3 to 4 cups flour

½ tsp. salt

2 tsps. baking powder

Beat eggs and add sugar and milk. Sift half the flour, salt and baking powder together and add to milk and egg mixture. Beat the batter smooth and add only as much more flour as needed. Batter should be thin enough to run thru a funnel. Drop from funnel into deep, hot fat (375-f). Spirals and endless intricate shapes can be made by swirling and criss-crossing while controlling the funnel spout with a finger. Serve hot with molasses, tart jelly, jam or sprinkle with powdered sugar.

Or

APPLE HONEY CHALLAH BREAD

http://toriavey.com/toris-kitchen/2012/09/apple-honey-challah/

Or (More Deitsch)

TANGLE BRITCHES

An old York County Recipe

½ lb. butter

1 cup sugar

6 eggs, beaten

½ tsp. cinnamon

about 5 cups flour

Cream together the butter and sugar. Add the eggs beating well. Sift in the cinnamon and enough flour to make a stiff dough. Roll out the dough very thin on a floured board to about ⅛ inch thick. Cut into rectangular pieces 3 inches by 5 inches. Make 5 cuts lengthwise in the dough ½ inch apart and 4½ inches long, so that the rectangle remains in one piece. Fry in hot deep fat (360-f) for 2 minutes or until they bob up to the top of the hot grease. When dropping them into the fryer, pick up the 1st, 3rd and 5th strips and pull them upward. Let the 2nd, 4th and 6th sag downward so that in frying they get all fahuudelt (tangled) or as the dutch say, all through each other. Dust with powdered sugar or dribble molasses over them and eat hot.