This lighter Milwaukee rye bread took the blue ribbon in 1965 at the 118th Ozaukee County, Wisconsin Fair. Ozaukee County stretches a length along Lake Michigan, from Mequon to Port Washington. At that time it was very much rural farming area, that even boasted a few hexagon-shaped barns. Port Washington was a strong Great Lake fishing hub, and its southern reaches, towns like Mequon and Thiensville, were just transitioning into suburbs.
The rye bread recipe calls for a 2-3 day development of “the SOUR,” uses soft lard and the
Karl Ratzsch’s was always my favorite German restaurant in Milwaukee. It was off to the side from the busy streets, and oh so old world … delicious.
1/2 cup flour 1 teaspoon salt, plus more for seasoning Pinch white pepper, plus more for seasoning Pinch of ground nutmeg 2 eggs 1/2 medium onion, diced Pinch of sugar 4 tablespoons (1/2 stick) butter (divided) 1/2 teaspoon Hungarian paprika 3 ounces Swiss cheese, diced Fried bread crumbs, for garnish
Bring pot of salted water to boil.
Meanwhile, sift flour into bowl. Add salt, pepper, nutmeg and eggs. Mix until batter is smooth. Press dough onto floured surface. With sharp knife, scrape small pieces of dough off and drop into boiling water, using caution as water may splash. Boil about 10 minutes. Remove from water with slotted spoon, drain and chill.
Sauté onion and sugar in 1 tablespoon of the butter until caramelized. Season with salt, pepper, and paprika, set aside and keep warm.
When ready to serve, sauté chilled spaetzle in remaining 3 tablespoons of butter until golden brown. Toss with the onion mixture and diced Swiss cheese and season with pepper and salt. Top with fried bread crumbs that have been lightly browned in butter.
Torte: 7 eggs (divided) 1 c. sugar (divided) 1 ½ c. ground walnuts ½ c. dry bread crumbs 3 T. light rum 3 T. dark rum
Chocolate Buttercream: ½ c. (1 stick) unsalted butter, room temperature 2 oz. semisweet chocolate, melted and cooled 1 egg yolk ½ c. powdered sugar 1 t. light rum
Preheat oven to 350 degrees.
Separate 6 eggs. Beat the remaining whole egg, separated egg yolks and ¾ cup sugar in a large mixing bowl until very creamy and light.
In another large bowl, beat egg whites with remaining ¼ cup sugar until whites hold stiff peaks. Do not over beat until they are dry. Fold the egg yolk mixture into the beaten whites, alternating with the walnuts and bread crumbs. Be gentle when folding the two mixtures so that the air in the whites is not eliminated during the folding process.
Divide batter among three buttered and floured 8-inch round cake pans. Bake in preheated oven 25 minutes. Remove pans from oven and cool on racks.
When cool, remove layers from pans and carefully cut each layer in half horizontally using a very sharp serrated knife, such as a bread knife. Mix rums together and sprinkle each layer with rum mixture.
Prepare chocolate buttercream: Cream butter in a large bowl until fluffy. Gradually beat in the chocolate. In another bowl, beat egg yolk and sugar until creamy. Beat egg-sugar mixture into chocolate mixture until very light and smooth. Add rum and mix well.
Place one layer on a serving plate and cover thinly with chocolate buttercream. Cover with another layer and frost, continuing until the torte is assembled. Frost entire outside of torte.
We will seek recipes including
Köenigsberger Klops with Caper Sauce (veal and pork meatballs) and Calf Sweetbreads on Toast served under a glass bell, Chicken Croquettes served “on a pool of tasty rich cream sauce and garnished with sherbet, U.S. prime porterhouse for two including all the requisite sides, broiled African lobster tail, sauerbraten, the beef rouladen, the schnitzels.