Enjoy a few delicious Bavarian appetizers such as cheese fondue and apple strudel made popular by The Bavarian Lodge and Restaurant in New Mexico.
Guests who stay at The Bavarian Lodge and Restaurant in New Mexico look forward to sampling popular apres-ski recipes. Even if you can't get to this fabulous resort, you can still treat yourselves to these delicacies at home. Below, you'll find recipes for a sumptuous cheese fondue, a flavorful apple strudel and a flavorful mixed greens salad served with a tangy tarragon vinaigrette.
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; set aside. In a small bowl, stir together the Kirsch and cornstarch; set aside. In a large mixing bowl, combine the grated cheeses; set aside.
In a large heavy saucepan, heat the wine over medium heat until it just begins to boil. Stir in the garlic. Slowly add the cheese mixture, 1/2 cup at a time, stirring constantly until melted (the mixture will be very thick). Cook and stir until the cheese just starts to bubble. Stir the cornstarch mixture and then add to the melted cheese. Cook and stir for 2 minutes more. Add the salt, pepper, and nutmeg. Transfer to a fondue pot. Keep the mixture warm over a fondue burner. As the fondue stands, it may become thicker. To thin the consistency, stir in 1 to 4 tablespoons of warmed light cream. 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 Vanilla Sugar (recipe follows) or granulated sugar
- 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 and toss the apples to coat 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, Vanilla Sugar or granulated sugar, walnuts, and cinnamon; toss to coat. Add the bread crumbs and toss to combine; set aside.
Unfold the phyllo dough. Place one sheet of phyllo on the prepared baking sheet (keep the other sheets covered with a damp towel to prevent them from drying out); brush lightly with some of the melted butter. Place another sheet of phyllo on top; brush with butter. Repeat the layering 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 with 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 remaining butter. Bake for 20 minutes. Reduce the oven temperature to 300 degrees F; bake for 35 minutes more or until golden. Cool 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 granulated sugar and 1 vanilla bean in an airtight container. Cover and let stand 1 week. Remove vanilla bean.
Mixed Green Salad with Tarragon Balsamic Vinaigrette
Makes 4 Servings
- 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
- 2 4-ounce links (uncooked) veal or pork bratwurst, cut into 1/2-inch slices
- 8 ounces mixed fresh salad greens, washed well and spun dry
For the dressing, combine the vinegar, mustard, tarragon, salt and pepper. Gradually whisk in the oils until smooth. Cover and set aside.
In a medium skillet, cook the bratwurst slices until no longer pink, turning once. Drain on paper towels.
In a large salad bowl, place the greens and sausage. Add the desired amount of dressing; toss gently to coat.
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.
