Autumn Apple & Pecan Pudding

This recipe was inspired by an earlier post—Maple-infused Tapioca Pudding w/ Spicy Candied Walnuts. But, for this round, I added layers of apple and nut compote to the maple-infused tapioca pudding. 

Autumn Apple & Pecan Pudding   4 servings

Pudding

1 cup almond milk (or use regular)

1 large egg

1 tablespoon + 1 teaspoon quick-cooking tapioca

1/8 teaspoon salt

3 tablespoons pure maple syrup

Apple & Nut Compote

1 to 2 tablespoons butter
1 apple, cored and diced
2 tablespoons chopped pecan

1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

1 tablespoon pure maple syrup

1.  Pudding: Combine milk, egg, tapioca and salt in a medium saucepan. Let stand for 5 minutes.

2.  Place the saucepan over medium-low heat and cook, stirring constantly, until the mixture comes to a boil, 6 to 18 minutes (depending on your stove). 

      Remove from the heat; stir in syrup and set aside to cool. (Pudding will be somewhat thin at this point.)

3.  Apple & Nut Compote: Heat butter over medium low in a skillet. Add apples and cook 3 to 4 minutes or until tender. Add the pecans, cinnamon, nutmeg and syrup. Set aside to cool.

4.  Divide half the cooled compote mixture between 4 dessert glasses. Spoon pudding over the first layer of compote mixture,dividing between the 4 glasses;  top with remaining compote.

5.  Refrigerate for at least 30 minutes until chilled and firm.

Autumn Apple & Pecan Pudding   4 servings

Pudding

1 cup almond milk (or use regular)

1 large egg

1 tablespoon + 1 teaspoon quick-cooking tapioca

1/8 teaspoon salt

3 tablespoons pure maple syrup

Apple & Nut Compote

1 to 2 tablespoons butter
1 apple, cored and diced
2 tablespoons chopped pecan

1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

1 tablespoon pure maple syrup

1.  Pudding: Combine milk, egg, tapioca and salt in a medium saucepan. Let stand for 5 minutes.

2.  Place the saucepan over medium-low heat and cook, stirring constantly, until the mixture comes to a boil, 6 to 18 minutes (depending on your stove). 

      Remove from the heat; stir in syrup and set aside to cool. (Pudding will be somewhat thin at this point.)

3.  Apple & Nut Compote: Heat butter over medium low in a skillet. Add apples and cook 3 to 4 minutes or until tender. Add the pecans, cinnamon, nutmeg and syrup. Set aside to cool.

4.  Divide half the cooled compote mixture between 4 dessert glasses. Spoon pudding over the first layer of compote mixture,dividing between the 4 glasses;  top with remaining compote. 

5.  Refrigerate for at least 30 minutes until chilled and firm.

Pork Schnitzel with Dill Sauce

I recently posted a recipe for German Potato Dumplings that we served along side Pork Schnitzel with Dill Sauce. While I made the dumplings, Barry made the schnitzel. We finished off our fall menu with Red Cabbage and German Apple Cake.

Pork Schnitzel with Dill Sauce       4 Servings

Prep: 20 min. Cook: 20 min.

½ cup all-purpose flour

1 egg

¼ cup milk

About 1 cup dry bread crumbs or use panko

2 teaspoons paprika

2 teaspoons seasoned salt

½ teaspoon pepper

4 pork cutlets (about 3 ounces each; Barry sliced portions of pork from a pork loin)

¼ cup+ canola oil

           

Dill Sauce

2 tablespoons all-purpose flour

1 ½  cups chicken broth, divided

1 cup (8 ounces) sour cream

½ teaspoon dill weed

1. Add flour to a shallow container, mix flour, seasoned salt and pepper.
2. In a second shallow container, whisk egg and milk until blended.
3. In a third bowl, mix bread crumbs and paprika, seasoned salt and pepper.
4. Pound pork to ¼ -inch thickness.

   

   Barry puts each slice of pork in a plastic bag and then pounds it with the bottom of a saucepan.

5. Dip pork in flour mixture to coat both sides; shake off excess.
   
6. Dip in egg mixture, then in crumb mixture, patting to help coating
7. adhere.
8. In a large skillet, heat oil over medium heat. Add pork in batches; cook 2 to 3 minutes on each side or until golden brown. Remove to a serving plate; keep warm. Wipe skillet clean if necessary.
   
9. Dill Sauce — In a small bowl, whisk flour and broth until smooth; add to same
10. skillet. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened.
11. Reduce heat to low. Stir in sour cream and dill; heat through (do not boil).
12. Serve with pork.

    

    Pork Schnitzel with Dill Sauce & German Potato Dumpling.

Recipe without photos . . . 

Pork Schnitzel with Dill Sauce   4 Servings

Prep: 20 min. Cook: 20 min.

½ cup all-purpose flour

1 egg

¼ cup milk

About 1 cup dry bread crumbs or use panko

2 teaspoons paprika

2 teaspoons seasoned salt

½ teaspoon pepper

4 pork cutlets (about 3 ounces each; Barry sliced portions of pork from a pork loin)

¼ cup+ canola oil

            

Dill Sauce

2 tablespoons all-purpose flour

1 ½  cups chicken broth, divided

1 cup (8 ounces) sour cream

½ teaspoon dill weed

1. Add flour to a shallow container, mix flour, seasoned salt and pepper.
2. In a second shallow container, whisk egg and milk until blended.
3. In a third bowl, mix bread crumbs and paprika, seasoned salt and pepper.
4. Pound pork to ¼ -inch thickness.
5. Dip pork in flour mixture to coat both sides; shake off excess.
6. Dip in egg mixture, then in crumb mixture, patting to help coating
7. adhere.
8. In a large skillet, heat oil over medium heat. Add pork in batches; cook 2 to 3 minutes on each side or until golden brown. Remove to a serving plate; keep warm. Wipe skillet clean if necessary.
9. Dill Sauce — In a small bowl, whisk flour and broth until smooth; add to same
10. skillet. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened.
11. Reduce heat to low. Stir in sour cream and dill; heat through (do not boil).
12. Serve with pork.

German Potato Dumplings

 

  I saw this recipe in a Taste of Home magazine that my mom recently received in the mail. I had never heard of potato dumplings but thought they looked interesting. Since then I’ve discovered that they are often made with leftover mashed potatoes. So besides making potato cakes, I now have a new use for mashed potatoe leftovers (Barry makes them frequently and still thinks he’s cooking for the customers at the Kirby House).

     For this recipe, I did cook and mash potatoes. I made just one third of the recipe as posted below and that smaller batch yielded 5 nice sized potato dumplings. I did make a few adjustments to the recipe as noted in the step-by-step directions.

Barry made Pork Schnitzel and Dill Sauce to go with the potato dumplings. With a side of Red Cabbage and German Apple Cake for dessert, we relived our trip to Germany! 

German Potato Dumplings    8 Servings    Prep: 40 min. Cook: 10 min.              

3 pounds medium potatoes (about 10), peeled and quartered

1 cup all-purpose flour

3 eggs, lightly beaten

⅔ cup dry bread crumbs

1 teaspoon salt

½ teaspoon ground nutmeg

12 cups water

Browned Butter Sauce           

½ cup butter, cubed

1 tablespoon chopped onion

¼ cup dry bread crumbs

1. Place potatoes in a Dutch oven; add water to cover; season with salt. Bring to a boil. Reduce heat; cook, uncovered, 15 to 20 minutes or until tender. Drain; transfer to a large bowl.
   
2. Mash potatoes.
   
3. Stir in flour, eggs, bread crumbs, salt and nutmeg.
4. Shape into sixteen (2-inch) balls. At this point I refrigerated the balls and then boiled and finished them right before dinner.
5. In a Dutch oven, bring 12 cups water to a boil. Carefully add dumplings. Reduce heat; simmer, uncovered, 7 to 9 minutes or until a toothpick inserted in center of dumplings comes out clean.
   
6. Meanwhile, in a small heavy saucepan (I used a skillet), heat butter and onion over medium heat. 
7. Heat 5 to 7 minutes or until butter is golden brown, stirring constantly.
8. The last step in the magazine’s recipe instructs the cook to add the bread crumbs and serve the sauce with the dumplings. But, I sprinkled the bread crumbs over the surface of the drained dumplings, added them to the skillet of butter sauce and lightly browned them. The dumplings absorbed much of the sauce for added flavor, and this additional step created a light crust on their surface. I poured remaining sauce over the dumplings before serving.
   

Recipe without photos . . .

German Potato Dumplings    8 Servings    Prep: 40 min. Cook: 10 min.               

3 pounds medium potatoes (about 10), peeled and quartered

1 cup all-purpose flour

3 eggs, lightly beaten

⅔ cup dry bread crumbs

1 teaspoon salt

½ teaspoon ground nutmeg

12 cups water

Browned Butter Sauce            

½ cup butter, cubed

1 tablespoon chopped onion

¼ cup dry bread crumbs

1. Place potatoes in a Dutch oven; add water to cover; season with salt. Bring to a boil. Reduce heat; cook, uncovered, 15 to 20 minutes or until tender. Drain; transfer to a large bowl.
2. Mash potatoes.
3. Stir in flour, eggs, bread crumbs, salt and nutmeg.
4. Shape into sixteen (2-inch) balls. At this point I refrigerated the balls and then boiled and finished them right before dinner.
5. In a Dutch oven, bring 12 cups water to a boil. Carefully add dumplings. Reduce heat; simmer, uncovered, 7 to 9 minutes or until a toothpick inserted in center of dumplings comes out clean.
6. Meanwhile, in a small heavy saucepan (I used a skillet), heat butter and onion over medium heat. 
7. Heat 5 to 7 minutes or until butter is golden brown, stirring constantly. Remove from heat; stir in bread crumbs.
8. The last step in the magazine’s recipe instructs the cook to add the bread crumbs and serve the sauce with the dumplings. But, I sprinkled the bread crumbs over the surface of the drained dumplings, added them to the skillet of butter sauce and lightly browned them. The dumplings absorbed much of the sauce for added flavor, and this additional step created a light crust on their surface. I poured remaining sauce over the dumplings before serving.

German Apple Cake

With things like Rouladen, Schnitzel, Red Cabbage, Spätzle and Potato Dumplings on the menu as of late, it seemed only fitting to try this German Apple Cake. It uses basic ingredients that can be mixed by hand. The apples keep this cake really moist, and it is especially good warm from the oven.

The original recipe appeared in the summer issue of Penzeys Magazine; it called for double the ingredients and was baked in an 8x12-inch pan for 50 to 55 minutes.

German Apple Cake     Makes one 8x8-inch cake

1 cup granulated sugar

½ cup canola oil

1 egg

1 teaspoon vanilla

1 cup all-purpose flour

½ teaspoon baking soda

¼ teaspoon salt

1 heaping teaspoon ground cinnamon

2 cups peel and diced apples (such as Jonathan)

½ cup chopped nuts — pecans or walnuts

1. Preheat oven to 350°. Spray an 8x8-inch pan with pan release; set aside.
2. In mixing bowl, combine the sugar, oil, egg, and vanilla.
   
3. Add the flour, baking soda, salt and cinnamon and mix well.
   
4. Stir in apples and nuts. The batter will be very thick.
   
5. Spoon batter into the pan, smooth to top with a spoon or spatula.
   
6. Bake at 350° about 35 minutes, or until toothpick inserted in center comes out clean.
   

Recipe without photos . . .

German Apple Cake     Makes one 8x8-inch cake

1 cup granulated sugar 

½ cup canola oil

1 egg

1 teaspoon vanilla

1 cup all-purpose flour

½ teaspoon baking soda

¼ teaspoon salt

1 heaping teaspoon ground cinnamon

2 cups peel and diced apples (such as Jonathan)

½ cup chopped nuts — pecans or walnuts

1. Preheat oven to 350°. Spray an 8x8-inch pan with pan release; set aside.
2. In mixing bowl, combine the sugar, oil, egg, and vanilla.
3. Add the flour, baking soda, salt and cinnamon and mix well.
4. Stir in apples and nuts. The batter will be very thick.
5. Spoon batter into the pan, smooth to top with a spoon or spatula.
6. Bake at 350° about 35 minutes, or until toothpick inserted in center comes out clean.