Bratkartoffeln (German Pan-Fried Potatoes)

 

• 2 pounds firm potatoes i.e. Yukon Gold, Red Bliss, Carola, Inca Gold, Rose Gold etc.
• 1 large onion
• 2 tbsp. clarified butter Butterschmalz
• 2 tbsp. neutral vegetable oil
• salt, pepper, and paprika powder to taste

Instructions

 

• Peel potatoes and cut into equal ½-inch slices or cubes.
• Add the potatoes to a bowl with water to wash off the starch. This makes sure that you will get nice and crispy potatoes.
• Heat oil and clarified on medium-high in a large pan.
• Drain the potatoes, add them to the pan and cover with a lid.
• Fry for about 5 min. before you stir the potatoes for the first time.
• With the pan covered, fry for about 20 minutes and stir occasionally.
• In the meantime, cube the onions and add on top of the potatoes – don´t stir.
• Fry for about 5 min. with pan covered.
• Mix potatoes and fry for about 5 more minutes without a lid.
• Season with salt, pepper and paprika powder to taste.
   
   

Hänchenschnitzel (Chicken Schnitzel)

 

Ingredients

• 2 large chicken breasts
• Salt and pepper
• 4 Tbsp butter, divided
• Vegetable oil
• ½ c unbleached all-purpose flour
• 2 eggs, beaten lightly
• 1 ½ c plain, unseasoned breadcrumbs
• Lemon slices and fresh parsley (to serve)

Instructions

• Cut each chicken breast in to two, thin cutlets, by slicing them through the side, as if you were butterflying them, but go ahead and cut right through. Salt and pepper both sides of each of your 4 chicken cutlets. Place them between two sheets of plastic wrap and pound them thin using a meat mallet or rolling pin, to ⅛ inch thick. Set the cutlets aside.
• Melt 2 tablespoon of butter in a medium sauté pan and add enough oil to fill the pan to ⅛ inch deep. Heat the oil and butter over high heat until it begins to crackle. (Tip: Toss a pinch of bread crumbs into the hot oil, if crackle and crisp up nicely, but don’t burn, then you know your oil is ready.)
• While the oil is heating, place the flour and breadcrumbs each in their own shallow dish. Place the beaten eggs in a shallow bowl.
• Dip each pounded chicken cutlet in flour, covering it completely.
• Then, dip the cutlet in the beaten eggs, moistening it entirely and letting any excess drain off.
• Finally, dip the cutlet into the breadcrumbs, covering it completely, but not pressing the breadcrumbs into the cutlet. Let any excess breadcrumbs fall off.
• Immediately transfer the breaded cutlet to the hot oil. Fry for 1-2 minutes, each side until golden brown. Transfer the cutlet to a paper towel lined platter or wire rack.
• Repeat with another cutlets.
• After frying 2 cutlets, add the remaining 2 tablespoon of butter and additional oil if necessary. Heat the oil/butter mixture again to frying temperature, and continue frying your remaining two cutlets.
• To serve, garnish the chicken schnitzel with lemon slices and parsley. Serve with spätzel, fries, braised cabbage, and/or German potato salad.

 

Medieval Cheesecake

 

To make a medieval cheesecake, specifically the Elderflower Sambocade mentioned in the post, you'll need the following ingredients:

For the crust:
1 cup ground almonds
1/2 cup sugar
1/4 teaspoon salt
1/4 cup melted butter
For the filling:
1 cup ricotta cheese
1/2 cup heavy cream
1/4 cup honey
1 large egg
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 cup elderflower petals (dried or fresh)

Here's a basic outline:

Preheat your oven to 300°F (150°C).
Prepare the crust: Mix the ground almonds, sugar, and salt. Add the melted butter and mix until well combined. Press the mixture into a springform pan.
Prepare the filling: Mix the ricotta cheese, heavy cream, honey, egg, ginger, cinnamon, and cloves. Stir in the elderflower petals.
Pour the filling into the crust and bake for about 40-45 minutes or until the edges are set and the center is slightly jiggly.
Let it cool completely before serving. You can top it with fresh berries and powdered sugar, as shown in the image.

Keep in mind that medieval recipes often used different ingredients and techniques, so this is a modern adaptation. For a more authentic flavor, consider using ingredients like rosewater or verjuice.

 

 

No-Bake Lemon Cheesecake Truffles

 

Ingredients

• 8 oz cream cheese
• 1 tbsp lemon zest
• 1 cup graham cracker crumbs
• 1/2 cup powdered sugar
• 1 cup white chocolate chips
• 1 tsp lemon extract
• Yellow food coloring (optional)

Directions

1. In a mixing bowl, combine cream cheese, lemon zest, graham cracker crumbs, powdered sugar, lemon extract, and yellow food coloring (if using). Mix until well combined.
    
2. Roll the cheesecake mixture into small balls and place them on a baking sheet lined with parchment paper.
    
3. Place the truffles in the refrigerator to chill for about 15-20 minutes, or until they are firm.
    
4. Melt white chocolate chips in a microwave-safe bowl. Dip each chilled truffle into the melted chocolate, ensuring it is fully coated. Place the coated truffles back on the parchment paper.
    
5. Return the truffles to the refrigerator to allow the chocolate coating to set.
    
6. Once the chocolate coating has hardened, your Trufas de Cheesecake de Limón are ready to be served. Enjoy the tangy, creamy goodness of these delectable truffles!
    
    
    

3 Ingredient Butter Cookies

 

Ingredients

  

• 1 cup 2 sticks unsalted butter, softened
• 1/2 cup powdered sugar
• 2 cups all-purpose flour

Instructions

• Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Set aside.
• In a large mixing bowl, beat the softened butter and powdered sugar together using a hand mixer or stand mixer on medium speed. Mix for about 2-3 minutes, or until the mixture is light, creamy, and fluffy. Scrape down the sides of the bowl as needed.
• Gradually add the flour, about 1⁄2 cup at a time, mixing on low speed until fully combined. The dough may appear crumbly at first, but it should come together as you mix. If necessary, use your hands to gently knead the dough until it reaches a soft, pliable consistency.

You have options for making the cookies:

• For piped cookies: Put the dough into a piping bag fitted with a large open star tip. Pipe swirls or rosettes directly onto the prepared baking sheet, leaving about 1 inch of space between cookies.
• For simple round cookies: Scoop out a tablespoon-sized portion of the dough and roll into small balls. Place them on the baking sheet and flatten each slightly with a fork or the bottom of a glass.
• Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are just starting to turn golden. Avoid overbaking; the cookies should remain pale and tender.
• Remove the cookies from the oven and let them cool on a baking sheet for 5 minutes, then transfer to a wire rack to cool completely.