There is no way the photo does these Sherry Meatballs justice! My dinner companions wanted to drink the sauce that was left over after we ate the meatballs. Continue reading “Sherry Tapas Meatballs”
The artichoke and goat cheese filling and a touch of roasted pepper make these chicken breasts moist and flavourful. Continue reading “Artichoke, Goat Cheese Stuffed Chicken Breasts”
We are coming up to Oktoberfest here in Kitchener-Waterloo which is always a fun time of year. The city fills up with tourists and locals out enjoying the singing, dancing, festhalls and yes the beer!
The famous keg tapping takes place at noon on the Friday before Thanksgiving every year. Oktoberfest officials complete in lederhosen (leather shorts) and jaunty feathered hats officially tap the keg of beer while polka bands play for the crowd. Vendors in dirndls prepare sauerkraut and sausages on a bun, or schnitzel on a bun.
And that is just the beginning! The Festhalls – 17 official ones this year- are alive every afternoon and evening for 9 days with games, bands, singing, dancing. But the truth is every pub and legion halls gets in on the act with German food and bands.
The Oktoberfest parade takes place on Thanksgiving Monday every year. The route is about 5 kilometers long and it takes about 1 1/2 hours to view in full. There are floats and marching bands and Oktoberfest characters to animate the young and old along the route.
We have restaurants in Kitchener that have pages and pages of schnitzel varieties. The traditional schnitzel is usually Wiener Schnitzel (ie from Vienna) and is made with veal. In a restaurant they can literally cover the entire plate. These will make medium size cutlets. In my husbands family, as in many German families, we always use pork for our schnitzel. In a grocery store in this region a schnitzel cut would most likely be an escalope from pork leg. I cut my own using a pork center loin roast (so boneless and very lean except for the fat cap). I remove the fat cap and then slice it about 1/2″ thick, then pound it to 1/4″.
My mother-in-law used to use pork tenderloin slices and then pounded the slice to 1/4″ which made for a rather small but tasty, tender schnitzel!