HOMEPLATE WINTER WARMUPS Warm Brie Appetizer with Cranberries and Almonds
‘Lil Wieners in a Blanket Recipe submitted/prepared by Helga Wengler and Charlotte Wengler-Tibbetts. INGREDIENTS 1 can crescent rolls 1 package ‘Lil Smokies wieners Cheddar cheese PREPARATION Heat oven to 350 degrees. Roll crescent roll dough out and smooth perforations. Cut in strips about 1” wide and 3” long. Wrap each wiener in a strip of dough. To make cheddar cheese: Make a cut down the length of the smokies and insert a small piece of cheddar before wrapping with dough. Place on lightly greased baking sheet and bake 10 to 12 minutes until golden.
IMAGE BY RON FLAVIANO FOR HOMEPLATE AND METRO MONTHLY
Brie Appetizer with Cranberries and Almonds Recipe submitted/prepared by Helga Wengler. INGREDIENTS 1 wheel of brie 1 Vidalia onion 1 tablespoon butter 1 tablespoon brown sugar
PHOTO BY RON FLAVIANO
German-style Gulasch served with Spaetzle (German-style dumplings). Prepared by Helga Wengler for Homeplate Homestyle.
German-Style Gulasch
¾ cup dry-roasted pistachios (or walnuts)
Recipe submitted/prepared by Helga Wengler
¾ cup dry cranberries
INGREDIENTS 2 tablespoons Crisco (or shortening of choice)
PREPARATION • Slice onions thinly into rings; caramelize onions by sautéing butter and onions. At the end of cooking, add 1 tablespoon brown sugar. Onions should be golden in color.
1 ½ pounds beef chuck roast (boneless) 2 large onions salt, pepper 1 teaspoon paprika
PREPARATION Cut beef into even-size pieces and salt and pepper on all sides. Brown in hot Crisco or shortening. Add onions and sprinkle with paprika. Deglaze with the wine (or water) and mix well; add the water and bouillon cube; cover with lid and simmer for one hour.
• Place brie in an oven-proof dish. You can keep or remove the rind.
1 small bouillon cube
Make a paste with the flour and add to the gulasch to thicken.
• Pour onions over the top of brie. Allow onions and brie to meld.
½ cup sour cream
Add salt and pepper, if needed.
¼ cup red wine
Just before serving, add sour cream.
2 tablespoons flour
Serves 4.
• Just before serving, top with nuts and cranberries. SERVING SUGGESTION Use a spoon to scoop onto crackers or pieces of French bread. Great with baguettes, fresh pears or apples. Serves 6 (depending on size of the brie wheel).
Serving suggestion: Make dips with honey mustard or barbecue sauce. A beer/cheese dip also is good with ‘Lil Wieners in a Blanket.
German-Style Dumplings (Spaetzle) Recipe submitted/prepared by Helga Wengler INGREDIENTS 2 eggs (beaten) 1 teaspoon salt dash of nutmeg (optional) 1½ cup flour 1 cup water
PREPARATION In a large bowl, mix all ingredients and beat with wooden spoon until batter leaves the side of the bowl. Add more flour, if needed. Boil water in a large saucepan and add 1 tablespoon salt. Spoon 2 tablespoons of batter onto a board. Using a butter knife, scrape thin slices of batter into water. Boil 5-7 minutes.Transfer to bowl and keep warm. Repeat till all batter is gone. You may also use a spaetzle maker. Serves 4-6.
IMAGE BY RON FLAVIANO FOR HOMEPLATE AND METRO MONTHLY
Lil Wieners in a Blanket. Prepared by Helga Wengler and Charlotte Wengler-Tibbetts for ‘Entertaining with Homeplate.’
ABOUT HELGA WENGLER – Helga Wengler is a native of Frankfurt, Germany. She learned to cook from her mother and loves to share her knowledge and expertise. She and her husband, Wolfgang, are very active in the community and also enjoy spending time with their daughters and grandchildren. Helga can be seen cooking on “Valley Spotlight” (4 p.m., Sunday on WBCB). Visit metromonthly.net for this recipe and more!
FEBRUARY/MARCH 2022 METROMONTHLY.NET 17
