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    2017 US Pastry Championships- Winners

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    2017 US Pastry Championships- Winning Chocolate Sculpture

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    2017 US Pastry Championships- Judges Meeting

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    2017 US Pastry Championships- Winning Mini Pastry Display

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    2017 US Pastry Championships- Finalists at Medal Ceremony

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    2017 US Pastry Championships- Mini Pastry Display

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    2017 US Pastry Championships- Judges with Winning Entry

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    2017 US Pastry Championships- Mini Pasteries

Germany: Home of Winter Comfort Food

The Germans know winter and they know how to make the type of food that will help keep you warm all winter long. German food is pretty heavy, but often after a long, chilly day one looks forward to that satisfying full feeling that comes with a good German sit down in December. Below are a couple of traditional German favorites to help keep you and your family cozy and full.


One of the hallmarks of German cooking and a staple of good old Deutschland, jagerschnitzel is filling and definitely promises to warm a body up!

4 pork chops (boneless)
1 egg
bread crumbs
2 tbsp oil
1 tbsp butter
1/2 lb sliced portabella
1/2 lb shitake
1/4 cup dry white wine
1 cup cream or half and half
1 pinch paprika
1 pinch nutmeg
1 tsp minced parsley
4 tbsp fresh chives
1 tsp beef bouillon
salt and pepper to taste


Pound each pork chop until thin. Dip first in flour, then egg, then breadcrumbs.  Put into freezer for 15 minutes. Heat oil and butter in frying pan. Brown schnitzel on both sides, about 2-3 minutes per side. In separate pan fry onions in butter and/or oil. Add salt and sliced mushrooms. Add white wine and cream. Simmer on low. Spice with pepper, paprika, nutmeg, bouillon and salt. Add fresh chives and parsley before serving.

And what is the best way to serve jagerschnitzel? On spaetzle! Here is a straightforward spaetzle recipe to make you authentic German recipe that much more filling!


1 cup all-purpose flour
2 tbsp minced fresh chives
1 tsp salt
1/2 tsp ground pepper
1/2 tsp ground nutmeg
1/4 cup milk
2 large eggs
3 tbsp unsalted butter

Combine the flour, salt, pepper, and nutmeg. Whisk the eggs and milk together. Make a dent in the center of the dry ingredients and pour in the egg-milk mixture. Gradually draw in the flour from the sides and combine well; the dough should be smooth and thick. Let the dough rest for 10 to 15 minutes. Bring 3 quarts of salted water to a boil in a large pot, then reduce to a simmer. To form the spaetzle, hold a large holed colander or slotted spoon over the simmering water and push the dough through the holes with a spatula or spoon. Do this in batches so you don't overcrowd the pot. Cook for 3 to 4 minutes or until the spaetzle floats to the surface, stirring gently to prevent sticking. Dump the spaetzle into a colander and give it a quick rinse with cool water. Melt the butter in a large skillet over medium heat and add the spaetzle; tossing to coat. Cook the spaetzle for 1 to 2 minutes to give the noodles some color, and then sprinkle with the chopped chives and season with salt and pepper before serving

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