German Flavours with an Ontario Twist
Sweet, juicy, Ontario strawberries imaginatively incorporated into the flavourful cuisine of Germany — that’s a match made in culinary heaven. Strawberry season is right around the corner, so now’s the perfect time to get cooking!
Dunked into beer cheese dip, soft, salt-flecked pretzels are a specialty of Southern Germany. Pretzel Braid with Spiked Strawberry Cheese Dip is an inventively delicious twist on that classic combo. Dig into warm-from-the-oven pretzels partnered with a dip sweetened with strawberry beer and diced Ontario strawberries and enriched with silky Ontario ricotta.
Another classic German combo is schnitzel garnished with sweet-and-sour fruit. Updating that delectable pairing is Pork Schnitzel with Strawberry Salsa — tender, golden brown slices of pork accessorized with brightly flavoured salsa scented with fresh basil.
Rote grütze (red fruit pudding) is a summertime staple in Germany. Taking advantage of Ontario’s summer berry bounty, Streusel Strawberry Parfaits are rich and velvety, with just the right note of sweetness.
Germans are enthusiastic cake-makers and cake-eaters. Continuing that tradition, Bavarian Strawberry Cream Roll is a beautiful and irresistible layering of feather-light sponge cake and creamy strawberry custar
The Town Crier will feature a recipe for one of the above mentioned dishes each week for the month of June…. we hope you will enjoy them!
Pretzel Braid with Spiked Strawberry Cheese Dip
Preparation Time: 20 minutes
Baking Time: 20 minutes
Cooking Time: 8 minutes
Serves 6 to 8
1 prepared pizza dough (500 g)
1 tsp (5 mL) baking soda
2 tbsp (25 mL) boiling water
1 tbsp (15 mL) butter, melted
1 tsp (5 mL) coarse salt
2 cups (500 mL) diced Ontario Strawberries
1/2 cup (125 mL) granulated sugar
1/4 cup (50 mL) strawberry beer or rosé wine
1 pkg (250 g) block cream cheese, at room temperature
1/2 cup (125 mL) Ontario Ricotta Cheese
Divide dough into three; roll each piece into 15-inch (38 cm) rope. Pinch the three pieces together on one end and braid the ropes, pinching the other end once complete. Place on parchment paper-lined baking sheet.
In small bowl, stir baking soda into boiling water until baking soda is dissolved, brush onto dough. Bake in 400ºF (200ºC) oven for 20 minutes, until golden brown. Place on wire rack, brush with butter and sprinkle with salt.
Meanwhile, in medium saucepan over medium heat, cook strawberries and sugar for 5 minutes. Stir in beer and cook 1 minute. Stir in cream cheese and ricotta; cook until melted, about 2 minutes. Pour sauce into fondue pot and serve with pretzel braid for dipping.
Nutritional Information:
1 Serving
(When recipes serves 8):
PROTEIN: 9 grams
FAT: 16 grams
CARBOHYDRATE: 44 grams
CALORIES: 348
FIBRE: 2 grams
SODIUM: 730 mg
– Printed with permission from Foodland Ontario
