The 37th annual Viennese Ball was this past weekend and hopefully you were able to attend the wonderful event. The Davies Center was busy with beautiful gowns, music and wonderful food. Here are two great recipes for you try at home with an attached video of Executive Chef Timothy Grayson walking you through the steps.
Austrian Cucumber Potato Salad with Ligonberries
(15 servings)
3 lbs. of red skin potatoes peeled and diced
1 cup chopped cucumbers
2 ribs of celery sliced
1 bunch of green onions sliced
2 tbls. of dill weed
1 16 ounce package of ranch dressing mix
¼ tsp salt
¼ tsp of fresh ground black pepper
2 cups of mayonnaise
1 cup of fresh lingonberries or blueberries
Place diced potatoes in large kettle and cover with water and boil for 15 minutes then drain and rinse with cold water in colander.
Then fold together all remaining ingredients and add berries as the final step and fold into mixture.
Paprika Chicken Schnitzel with Caper berries
(5 servings)
1 ½ Pound of boneless skinless chicken breasts
½ cup of all purpose flour
½ tsp of salt
¼ tsp of black pepper
1 cup of dried Italian breadcrumbs
1 tsp of dried oregano
2 tsp of paprika
2 eggs beaten with ¼ cup of milk added
2 tbls of vegetable oil
1 lemon sliced
1 cup of German white wine
First pound the chicken breast covered with plastic wrap with a meat mallet until thin. Do not pound too thin that it tears the meat.
This in wide dish place flour seasoned with salt and pepper.
In another dish place the bread crumbs with the oregano and paprika.
Then place the egg mixture in third pan
Dredge the chicken in the flour.
Then dip in egg mixture.
Then dredge in bread crumb mixture.
Then over medium high heat brown the chicken about 4-5 minutes on each side.
Then after chicken browned add capers and lemons (squeeze some extra juice into pan) to be cooked for 2 minutes more and then add wine for one more minute to deglaze the pan.
Remove chicken and top with sauce. Can also be topped with fried cooked egg for Holstein style Schnitzel.
