Wednesday, May 2, 2007

Germanfest

Layer on the love
Homemade flaky apple strudel is filled with cinnamon, sugar, raisins and soft apples. Buy a slice or a whole strudel at Germanfest this weekend.



By NATALIE MIKLES World Scene Writer
5/2/2007

Germanfest organizers are baking plenty of strudel for festival



Organizers of Germanfest didn't plan on it, but their apple strudel has become the star of the show.

Sure, people come for the schnitzel, the beer, the music. But they leave with strudels.

This weekend, in what will be the fourth year for the German American Society of Tulsa's festival, more than 100 strudels will be ready to go -- some to slice as individual pieces and others to sell whole.

One slice of the flaky strudel, stuffed with a mixture of cinnamon, sugar, raisins and soft apples, just isn't enough for most people.

Erica Hartman, one of the volunteers who makes the strudel, said that in the first couple of years, they ran out of strudel the first day. That's when they knew they were onto something.

Since then, they know to bake ahead, freezing the strudels that they will sell whole.

Along with strudel, you'll find bratwurst, knackwurst and polish sausage, potato pancakes and apple sauce and schnitzel sandwiches. The most popular dinners are the schnitzel dinner -- a breaded and pan-fried pork tenderloin with potato salad, green salad and German rye bread. Also, the jagerschnitzel dinner -- the same dinner with a sauce of mushrooms, onions and cream on top.

Bavarian cheesecake, sold whole and by the slice, is another favorite.

A dinner at Germanfest may inspire you to make a German dinner at home. Here are some favorite recipes from German American Society of Tulsa members.

Doris Gallagher learned to make potato salad from her mother. Here it is, exactly as her German mother made it, translated to English.

German Warm Potato Salad

Serves 6 to 8

2 pounds small or medium (red or white) potatoes
1 medium onion, chopped
1 to 2 celery stalks, chopped
1 chicken or beef bouillon cube
1/4 cup water
1/4 cup vinegar (your favorite type)
1 teaspoon sugar
1 tart apple, peeled and cut very thin in length slices
3 to 4 tablespoons salad oil
White pepper and salt to taste
Chopped parsley and chives
Optional additions: Diced 1/2-inch thick diced bologna cubes or crumbled, cooked bacon

1. Boil potatoes in salt water. Let cool a little, peel and cut into thin slices or cubes.

2. Combine next six ingredients and simmer for 5 minutes; add sliced apples and simmer for an additional 2 to 3 minutes.

3. Pour hot mixture over potatoes and mix. Add oil, pepper and herbs plus optional items and mix again. Leave covered at room temperature (do not refrigerate) for at least 1 hour.

Note: If leftovers are refrigerated, leave at room temperature again for at least one hour before reserving.

It doesn't have to be a special occasion for Erica Hartman to make schnitzel. Everyone in her family loves it. Pound it extra thin for crispy schnitzel.

Schnitzel

6 slices (6 ounces each) or boneless pork loin or veal
Salt and pepper to taste
Flour to dust
2 eggs, well beaten
2 tablespoons milk
2 cups bread crumbs

1. Pound the loins very thin. Dust with flour, salt and pepper.

2. Mix eggs with milk. Dip pork loin in the egg mixture. Cover generously with breadcrumbs. Pat very well so breading will stay on pork.

3. Heat 1/4 inch of oil in skillet and fry the pork for about 3 1/2 minutes on each side. Make sure they are golden brown. Serve with a lemon wedge.




Germanfest



When:
10 a.m. to 9 p.m. Friday and Saturday and noon to 5 p.m. Sunday

Where:
German American Society of Tulsa, 15th Street and Terrace Drive

Cost:
Admission is free. Food ranges from $2.50 for a hot dog and $8 for a schnitzel dinner. Apple strudels are $10 for a small, $20 for a large and $3.50 for a slice.

What to expect:
Home-cooked German food, live music, dancing and games for children

For more:
Call 744-6997 or go to www.gastulsa.org.

By NATALIE MIKLES World Scene Writer

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