Forelle Müllerin

Forelle Müllerin
  • A classic trout dish, known as trout meunière.
    1. Put salt, pepper, and lemon juice on a piece of trout filet with the skin on. Let sit for a few minutes.
      Dredge in flour and pan fry.
      While frying, melt butter in another pan and brown to drizzle on top of the trout.
      Serve with lemon and any side you want.

    Fredericksburg Home Kitchen Cook Book

    Fredericksburg Home Kitchen Cook Book

    This is a neat book with recipes from 12 other editions with the first one being from 1916 and having 500 copies. Each recipe is submitted with their name and the year it was submitted. The 13th edition was released in 1996.

    There is a decent amount of German food recipes, and the rest is good home cooking. Every recipe is simple and no one is trying to overcomplicate everything.

    I got my copy at the Pioneer Museum in Fredericksburg, though next year is the 175th anniversary so I’m sure there will be something special for that momentous occasion.

    Apfelkuchen

    Apfelkuchen

    Apfelkuchen is a German apple cake. This particular one was in “Fredericksburg Home Kitchen Cook Book (13th edition, 150th anniversary of Fredericksburg)”, with Mrs. Henry J. Bierschwale submitring this recipe in 1975.

    • 3 green apples
    • 1/2 cup hot water
    • 3/4 cup olive oil
    • 2 eggs, beaten
    • 2 1/2 cups flour
    • 1 1/2 cups sugar
    • 1 tsp baking soda
    • 1 tsp cinnamon
    • (Optional pecans)
    1. Mix dry ingredients in small bowl
    2. In large bowl add hot water to apples, then oil, then eggs, then flour mixture, and pecans if using
    3. Put in greased baking dish on 325F for 1 1/4 hours

    Otto’s German Bistro- Fredericksburg, TX

    Otto’s German Bistro- Fredericksburg, TX

    This is my favorite restaurant, and is the only restaurant I will visit in Fredericksburg if I want a sit-down meal.

    I went there two days in a row, and I will gladly do the same again. From the amazing food, to the great patio, to the lovely waitresses, it was great all-around.

    As other reviews about this restaurant have mentioned, it has German staples such as schnitzel and sausage, but they do have other dishes as well.

    I don’t go out to eat often, but when I do, I don’t count calories and I have a very big appetite. The portions were not the biggest I have seen, though they were far from small. They use quality ingredients and the overall atmosphere makes it worth it.

    Apps

    Food Gras – “seared Hudson Valley foie gras, rhubarb marmalade pickled butternut squash, homemade brioche, mixed greens” This was the first time I had fois gras, and I can see why people look past the process of obtaining it, as it is definitely delicious.

    Tuna Teriyaki – “braised green asparagus, lemon cream“. There is basically nothing better than fresh tuna steak.

    Sautéed Mushrooms – “mushrooms, garlic, fresh herbs, shallots” I am not the biggest fan of mushrooms, but I tried it anyways. They said there were 4 different types of mushrooms; I did not eat all of it, but a lot more than I thought I would.

    Entrées

    Pork Ribeye – “12 oz dry aged pork ribeye, green peas cream, chimichurri,red potatoes, veggie mélange” cooked to perfection, and next to tuna steak, it is my favorite.

    Duck Schnitzel – “käsespätzle, rotkohl, cranberry marmalade, pickled peppers” I had a fried egg on top of mine, and this was the best dish I had, which made me glad considering this claims to be a German restaurant. The Rotkohl and the Spätzle were stars as well, and if I ordered one thing, it would be this. I realized this was the first time I had duck as well, and definitely will try again.

    Wurst Plate – “house-made wurst, kartoffelsalat, sauerkraut, senfgurken, house mustard” I don’t really like sausage, so I cannot complain about it.

    Dessert – I am not the biggest dessert fan, other than ports

    Duo of Schokolade & Peaches – “dark chocolate mousse and riegel,peach jelly, mint” If you didn’t know, Fredericksburg is known for their peaches, and these were the star. I don’t really like chocolate, but I did like the mousse they did.

    Cambozola Cheesecake – “fresh strawberries, candied pecans, vanilla sauce” . Delicious cheesecake

    Wine

    They had a great Grüner Veltliner, and I believe a Hungarian dessert wine.

    Schnitzel

    Schnitzel

    Schnitzel is a general term to refer to tenderized pieces of meats that are pan fried. Schnitzel is used in German-speaking countries. The term “Wiener schnitzel” is strictly used for cuts of veal. Kotlets in Polish cuisine are very similarly to Schnitzel.

    The Schnitzel can be breaded, or unbreaded. The main thing is to be fried in fat or oil.

    • Meat of choice – preferably pork chops, beef or veal cutlet
    • Salt & Pepper
    • Flour
    • Eggs
    • Breadcrumbs
      Cut the pork chops in half if using, and tenderize the meat
      Salt and pepper the meat
      Get a pan with about 1/2 inch of lard, clarified butter, or cooking oil hot
      Get 3 plates with: flour, eggs, and breadcrumbs in each one
      Bread the meat, then fry
      Serve with your favorite sauce, potato salad, Rotkohl, or anything of your choosing.

    Rotkohl

    Rotkohl

    Rotkohl means Red – Rot, Cabbage – Kohl. It is a very traditional and popular way to serve red cabbage, and is usually accompanied by meat. This recipe is based on the one by Mrs. W. E. Richter from the 12th Edition in 1978.

    • 1 small to medium red cabbage, shredded
    • 2T sautéing fat
    • 1 onion, diced
    • 2 large green apples, peeled and diced
    • 1/2 cup water
    • 1/3 cup sugar
    • 1/3 cup white vinegar
      Sautée onion
      Add cabbage, apples, sugar, S&P, and water
      Bring to a boil, then cover and simmer for 10 minutes
      Add vinegar, cover, and cook for another 15 minutes or until cabbage is soft