Bavarian Food Specialities
Sample These Popular Ski-Lodge Appetizers
Treat yourself to the finest Bavarian food specialites. Discover how to make a tasty cheese fondue, decadent apple strudel and a delicious mixed greens salad.
Guests who stay at the Bavarian Lodge and Restaurant in New Mexico are in for a real treat. This fabulous place offers the best apres-ski appetizers that almost rival the best of European ski chalets. You too can sample some of these for yourself. The recipes below highlight some fabulous treats you can enjoy while sitting in front of a cozy fire in your living room.
RECIPES
Bavarian Cheese Fondue
Makes 6 to 8 Servings
- 12 1-inch-thick slices sourdough bread
- 3 tablespoons Kirsch or any cherry-flavored liqueur
- 1 tablespoon cornstarch
- 8 ounces Swiss cheese, finely grated
- 8 ounces Gruyere cheese, finely grated
- 8 ounces Gorgonzola cheese, finely grated
- 8 ounces Cheddar cheese, finely grated
- 1/2 cup dry white wine
- 4 cloves garlic, finely minced
- Coarse salt and freshly ground pepper, to taste
- 1/4 teaspoon freshly ground nutmeg
- 1/4 cup light cream
Cut the bread into 1-inch cubes and set aside. In a small bowl, stir together the Kirsch and cornstarch; set aside. In a large mixing bowl, combine the cheeses and set aside.
In a large heavy saucepan, heat the wine over medium heat unitl it just begins to boil. Stir in the garlic. Slowly add the cheese mixture, 1/2 cup at a time, stirring constantly until the cheese is melted (the mixture will be very thick). Cook and stir the cheese until the cheese just starts to bubble. Stir the cornstarch mixture into the melted cheese. Cook and stir for 2 more minutes. Add the salt, pepper and nutmeg. Transfer the mixture to a fondue pot. Keep the mixture warm over the fondue burner. As the fondue stands, it may become thicker. Stir in 1 to 4 tablespoons of warmed cream to thin out the texture. Serve with bread cubes.
Apple Strudel
Makes 10 to 12 Servings
- 5 cups thinly sliced, peeled cooking apples (about 1 3/4 pounds)
- 1/2 cup freshly squeezed orange juice
- 1/4 cup raisins
- 2 tablespoons rum
- 1/2 cup granulated sugar or Vanilla Sugar (recipe follows)
- 1/2 cup chopped walnuts
- 1 1/2 teaspoons ground cinnamon
- 1/4 cup dry bread crumbs
- 7 sheets frozen phyllo dough, thawed (17-by-12-inch rectangles)
- 1/3 cup unsalted butter, melted
- 1 egg white, slightly beaten
- Confectioners' sugar, for dusting
- Unsweetened cocoa powder, for dusting
Place the prepared apples in a large bowl. Add the orange juice to the apples; toss to coat the apple slices with the orange juice. Cover and refrigerate for several hours or overnight.
In a small mixing bowl, combine the raisins and rum. Let stand for 30 minutes or overnight.
Preheat the oven to 350 degrees F. Line a very large baking sheet with parchment paper; set aside. Drain the apples. In a large mixing bowl, combine the drained apples, soaked raisins, granulated sugar or Vanilla Sugar, walnuts and cinnamon; toss well so that the apples are coated with the sugar mixture. Add the bread crumbs and toss to combine; set the filling aside.
Unfold the phyllo dough. Place one sheet of phyllo dough on the prepared baking sheet (keep the other sheets covered with a damp cloth so that they don't dry out); brush the dough lightly with some of the melted butter. Place another sheet of phyllo dough on top; brush with butter. Repeat the process with the remaining phyllo dough and butter.
Spoon the apple filling over the phyllo dough, leaving a 1-inch border on the short sides and a 2-inch border on the long sides. Brush the edges of the phyllo dough with the egg white. Starting from one of the long sides, tightly roll up the dough and filling, using the paper to help roll the dough (leave the parchment under the strudel after rolling). Seal the long seam and place, seam-side down, on the parchment-lined baking sheet. Prick the top of the strudel with a fork. Brush the strudel with the remaining butter. Bake for 20 minutes. Reduce the oven temperature to 300 degrees F.; bake for an additional 35 minutes more or until golden. Cool on the baking sheet on a wire rack. Just before serving, sift the confectioners' sugar and cocoa powder over the strudel.
*To make the Vanilla Sugar, combine 4 cups of sugar and 1 vanilla bean, split lengthwise, in a medium mixing bowl. Cover the bowl and let stand for 1 week. Remove the vanilla bean, and transfer the sugar to a covered container.
Mixed Green Salad with Tarragon Balsamic Vinaigrette
Makes 4 Servings
For the Dressing
- 3 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon finely chopped fresh tarragon
- Coarse salt and freshly ground pepper, to taste
- 1/4 cup extra-virgin olive oil
- 2 tablespoons canola oil
For the Salad
- 2 4-ounce links uncooked veal or pork bratwurst, cut into 1/2-inch slices
- 8 ounces mixed, fresh salad greens
For the dressing, in a medium bowl, whisk together the vinegar, mustard, tarragon and salt and pepper. Gradually whisk in the oils until the vinaigrette is smooth. Cover and place in the refrigerator until ready to serve.
In a medium skillet, cook the bratwurst in a small amount of olive oil until the bratwurst is no longer pink, turning once during cooking. Drain on a layer of paper towels.
In a large salad bowl, combine the greens and cooked bratwurst. Drizzle with the dressing, and toss well. Serve.
SPECIAL THANKS
These recipes are adapted from recipes provided by Mathias Klemmt, chef at The Bavarian Lodge and Restaurant in the Taos Ski Valley of New Mexico. Visit their Web site for more information about The Bavarian Lodge and Restaurant.!--Sub-head End sub-head --
