For a first attempt, I think it turned
out pretty well.
I've written in here before about
Kaiserschmarnn, a German dessert to which Loraine and I have a slight
addiction. It's basically a dish of torn-up pancakes, topped with
some kind of fruit and powdered sugar. Last year I bought a package
of pre-made Kaiserschmarnn mix and put it together; unfortunately, it
didn't live up to our hopes and expectations, and we spent the next
few months crushed by the disappointment.
Well, okay, maybe not the next few
months, but we were bummed the rest of the afternoon.
Thankfully, there are a bunch of
Kaiserschmarnn recipes and videos online, so a couple of days ago I
took up the challenge. Immediately I noticed there were two somewhat
important things about the recipes that the pre-made mix didn't
include—one was whipping eggs whites into a froth to help the
batter have a little heft, and the other was the fact that you need
to put butter in the pan to help it cook. How much butter, you ask?
Well, I answer, four tablespoons.
Yup. You cook this whole dish in half
a stick of butter.
I whipped the eggs whites into said
froth, put the rest of the ingredients in, melted the half of stick
of butter in a pan, and poured the batter in. The idea behind the
dish is that you begin like you're cooking one giant pancake. Then,
when you're ready to flip it, you cut it in quarters, so it looks
like this--
(Excuse the poor picture quality--I was using my phone instead of a real camera, and, you know...)
Anyway, as the other side is cooking, you keep
tearing or cutting it up until it's done. It's not supposed to look
pretty, and that's fine with us. Because it was done and sprinkled
with the powdered sugar, it looked like this--
That's pretty much how we remembered
it, and after we put a little cinnamon applesauce on it, it tasted
exactly like we remembered.
Trust me on this—we won't be bummed
for the next few months.
Now that I've successfully made it
we're starting to think of other things that might top it, aside from
the traditional apple topping. I'm thinking a blueberry compote
might be good, as might a dark cherry and/or peach topping (peaches
being one of Loraine's favorite fruits). I'm not quite sure which
might work best, but I'm willing to make as many as I need to to be
able to find out.
It's the least I can do for our taste
buds.
8-)
No comments:
Post a Comment