Schmarrn Food

KAISERSCHMARRN

Steps:

• Preheat the oven to 425 degrees F.
• To make the meringue: Place the 3 egg whites and pinch of salt in an electric mixer and gradually add the 1 1/2 ounces of granulated sugar. Whisk to soft peaks.
• To make the "kaiser" base: Combine the 4 egg yolks and 3 ounces of granulated sugar in a large bowl and add the creme fraiche. Whisk until it turns a pale yellow. (You can use an electric mixer.) Add the raisins, flour and rum and continue to mix until smooth. Fold the meringue into the "kaiser" base. (The key to success with this spectacular dish is folding in the meringue perfectly ¿ don't over mix and don't under mix! As soon as the meringue is combined it's ready to bake in a hot oven.)
• Spoon the souffle mixture into two 6-inch saute pans that have been brushed with butter and sprinkled with powdered sugar. Take the Kaiserschmarrns to the oven and bake for 12 minutes.
• Meanwhile, for the strawberry sauce, combine 1/2 pound of the strawberries, the 3 tablespoons of granulated sugar and the lemon juice in a medium saucepan. Bring to a boil and simmer for 5 minutes. Remove from heat and cover with plastic wrap. Allow the flavors to infuse for 10 minutes. Transfer the mixture to a blender, process until well incorporated and strain. (This can be prepared up to 3 days ahead.)
• To serve, reheat the sauce in a medium saute pan, add the remaining 1 pound strawberries and toss until well coated.
• To assemble, spoon the strawberry sauce onto two serving dishes and scoop out the Kaisershmarrns on top of the fruit in three large spoonfuls. Dust with powdered sugar.

KAISERSCHMARREN

Steps:

• Beat the egg whites in a clean bowl until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Beat the egg yolks in a separate bowl until smooth; mix in the milk, sugar, salt, flour, and raisins until just moistened. Fold in the egg whites.
• Melt the butter in a large skillet over medium heat. Pour the batter into the skillet and cook until golden brown; flip and cook until set on the other side, about 1 minute. Tear the kaiserschmarren into pieces using two forks and continue cooking until golden brown, about 2 minutes. Sprinkle with confectioners' sugar to garnish and serve with applesauce.

KAISERSCHMARREN

Steps:

• Mix flour and milk to a thick paste. Add salt. Stir in egg yolks and unsalted butter. Beat egg whites with 1/4 cup sugar until stiff and fold into batter. , Melt 1/2 cup butter in a 12-in. round cast-iron skillet or 11x7-in. glass baking dish. Pour in batter. Scatter raisins over top. Bake at 375° for 20 minutes. , Using two forks, tear pancake into pieces and allow to steam for a moment. Dust with confectioners' sugar and serve with plums or other fruit.

KAISERSCHMARRN

Steps:

• In a small bowl, combine raisins with rum and let soak 30 minutes then drain.
• In a medium mixing bowl, beat together the milk, eggs, white sugar, vanilla, and salt. Gradually whisk in the flour to make a smooth batter. Stir in the drained raisins.
• In a large skillet melt 2 tablespoons butter over medium heat. Pour the batter into the skillet and cook 5 to 6 minutes, or until the pancake has set and the bottom is golden brown. Turn over the pancake and cook 3 minutes, or until this side is also golden brown. Using a spatula or two forks, tear the pancake into bite-size pieces. Drizzle in the melted butter and sprinkle with confectioners' sugar. Turn up the heat to medium high and use a spatula to gently toss the pieces for 5 minutes, or until the sugar has caramelized. Sprinkle with additional confectioners' sugar and serve with plum preserves.

SCHMARRN

Steps:

• Crepes:.
• Blend on high speed all ingredients until smooth and uniform with no lumps.
• Let crepe batter stand at room temp for 30 minutes.
• Use a large heavy bottom skillet over medium heat.
• Spray or spread small amount of oil.
• Scoop about 1/4 cup batter and pour into pan.
• Immediately roll pan to all sides to create a thin layer over the bottom.
• Cook until the top starts to loose its wet look.
• Flip crepe using a wide spatula.
• Cook for 30 seconds more.
• Remove to plate and repeat until batter is gone.
• Makes about 7-8 crepes.
• Fruit Filling:.
• Peel and core apples, slice thinly.
• In saucepan over med-high heat cook all filling ingredients until thick and sticky, about 10-12 minutes.
• Custard:.
• Blend all ingredients on high speed until well mixed.
• Lightly grease a shallow 4 cup baking dish.
• Take one crepe, spread small amount of fruit filling and roll up jelly roll style.
• Cut into 4 pieces and place pieces in dish, seam side down.
• Repeat with remaining crepes and fruit, creating a single layer in the dish.
• Raisins can be sprinkled over crepes if desired.
• Pour mixed custard over the rolled crepes.
• Place the dish inside a lager dish and add hot water, enough to come half way up the sides of the dish with the crepes.
• Bake 40 mins at 350.
• The top will be starting to turn golden brown and will be firm to the touch.
• Remove from oven and set to cool while glaze is prepared.
• Mix all glaze ingredients (except nuts) and spread over the top of the dessert.
• Sprinkle with nuts if desired.
• Serve with small amount of whipped cream if desired.

KAISERSCHMARRN

Steps:

• Beat milk and eggs until smooth. Whisk together flour, sugar and salt. Pour wet ingredients over dry and stir just until combined.
• Heat a skillet over medium-high heat. Melt butter. Pour in batter. Let cook, undisturbed, until the bottom is beginning to brown, about 4 minutes. Using a spatula, flip the batter in sections, scrambling it. Allow to cook again until it begins to brown, 3-4 minutes. Repeat 3-5 times, until all the batter is in scrambled curds and has browned. Dust with powdered sugar and serve with fruit preserves.

SCHMARREN WITH RAISINS

Steps:

• Bring the raisins and rum to just under the boil in a small pan, then remove from the heat and leave to soak for 1 hr. Heat the oven to 200C/180C fan/gas 6.
• Sift the flour into a bowl with a pinch of salt and the caster sugar. Make a well in the centre, and add the egg yolks and vanilla. Gradually add the milk, stirring all the time and gradually bringing in all the flour. You want to end up with a thick, smooth batter. Stir in the lemon and orange zests.
• Beat the egg whites in a clean bowl to medium peak stage using an electric whisk, then fold the whipped egg whites into the batter using a large metal spoon.
• Melt the butter in a deep 30cm ovenproof frying pan, and, when foaming, tip in all the batter. Cook until it starts to firm up at the edge, then spoon over the rum-soaked raisins. Continue to cook until the bottom of the pancake is set (check by gently lifting with a palette knife) then bake in the oven for 7-10 mins.
• Tear the pancake into rough pieces and arrange in a large gratin dish. Bake for 6-8 mins more until golden and crisp at the edges, then dust with some icing sugar and serve with thick cream.