I met Scott and Kristen Lehmann when they showed up to my house wearing a spiked wig (Scott) and fishnets (Kristen) for our Novel Night party. I knew right away that we would be fast friends and soon realized they are easy to love.  Kristen and Scott moved to Pelham 5 years ago and have two gorgeous little munchkins.  We got to talking about food one night and Scott shared with me that his family used to own a German restaurant in Manhattan that then moved to White Plains and was run by his father for many years.  I find it impressive that he loves to carry on the traditions of his family’s restaurant by making classic German-Austrian fare for Christmas each year so I asked him to show me how to make a few of his favorites.  I personally love spätzle so was thrilled that he showed me the real way to make it and I have to say that what he made was absolutely the best I have ever tasted.  From the added touch of nutmeg to the double cooking method, you could see the care he put into making this dish. The wheels are spinning in my head as to how we could convince Scott and Kristen to have a true Oktoberfest in their yard this fall, but for now, you can enjoy his recipes at home.

Scott’s Wiener Schnitzel

Ingredients

·       4 large veal cutlets, pounded thin

·       3 disposable aluminum pans

·       3 cups all-purpose flour

·       3 beaten eggs

·       5 cups seasoned panko breadcrumbs

·       vegetable oil

·       2 large lemons

·       Capers

Serves: 4

Directions

Line up 3 disposable aluminum pans: Add 3 cups flour to one pan, 3 beaten eggs to one pan, and 5 cups seasoned panko breadcrumbs to the last pan.

Dredge veal slices in flour; shake off excess. Dip in egg. Turn to coat; shake off excess. Dredge in panko breadcrumbs, pressing to adhere; shake off excess.

Put large deep skillet on stove and add 4 cups vegetable oil. Once oil is at temperature, add pieces of veal. Using a large spoon, carefully baste the top of the veal with the hot oil. Cook until breading puffs and starts to brown, about 1 minute. Turn and cook until browned, about 1 minute longer. Transfer to paper towel-lined sheet and lightly salt with kosher salt. Repeat with remaining veal slices.

When plating, add large lemon wedge on top of each piece of veal. (Personal Note: I also like to add a spoonful of capers on top of my wiener schnitzel.)

Scott’s Spätzle

Ingredients

·       3 ¼ cups of sifted all-purpose flower

·       1 teaspoon salt

·       ½ teaspoon white pepper

·       1 teaspoon freshly grated nutmeg

·       4 eggs

·       1 ½ cups whole milk

·       3 Quarts, salted boiling water

Directions

Add all dry ingredients in large bowl.

Beat 4 eggs. Add to dry mixture.

Add whole milk. Stir until thoroughly mixed. Dough should be smooth and thick.

Add batches of dough through spätzle maker into boiling, salted water. Cook for 3-4 minutes or until spätzle is floating. Mix up spätzle in boiling water to avoid sticking.

In the sink, pour the Spätzle into a large pot with ice and water in order to stop spätzle from over cooking. Mix Spatzle to avoid sticking together. Drain Spatzle in colander.

To serve: Add teaspoon of butter and a splash of olive oil to sauté pan, add Spätzle when pan is hot. Sauté Spätzle for 3-5 minutes until the Spätzle is lightly browned. Add sprinkle of kosher salt and pepper.

Servings: 6 people

Red Cabbage

Ingredients

·       Head of Red Cabbage (shredded/cut thin)

·       3 teaspoons butter

·       2 teaspoons sugar

·       One medium size onion – finely chopped

·       2 large Granny Smith apples – peeled, cored and finely chopped

·       1 cup red wine vinegar

·       4 cups Beef stock

·       2 Bay Leaves

·       2 tablespoons flour

·       One cup dry red wine

·       2 Tablespoons red currant jelly (grape jelly is also fine)

Serves 4-6

Directions

In a large deep sided pan over medium heat, dissolve butter/sugar, add apples and onions

Cook down for 8-10 mins

Add shredded Red Cabbage, Bay Leaves, one cup of red wine vinegar, 2 cups beef stock, one cup water and stir.

Cover, cook on medium for 20 minutes

Add 2 tablespoons of flour, one cup of dry red wine, 2 tablespoons of jelly, final 2 cups of beef stock. Mix.

Cook for 30 mins on low/medium heat, stirring every 10 minutes or so.

Remove bay leaves. Add Salt /Pepper to taste. (If needed, add a teaspoon of sugar at this point, to balance out vinegar.)

Note: Red Cabbage is best prepared one day before the day you plan to serve it - to allow flavors to meld together.

Recipes courtesy of Scott Lehmann. 

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