NYWCA STRUDEL PARTY

https://www.facebook.com/jackie.gordon1/videos/10207906995129879/

Check out the video made by Jackie Gordon the Singingchef at the NYWCA Strudel Party of the amazing Hungarian Hand Stretched Strudel being made.
https://www.facebook.com/jackie.gordon1/videos/10207906995129879/

CHEZ PANISSE AND CULINARY INSTITIE OF AMERICA AT COPIA

Chef Vera Eisenberg (Strudelqueen) Alumni of the Culinary Institute of America 2000, did her externship at Alice Water’s restaurant at Chez Panisse in Berkeley, California.

On September 19, 2016 her carrier will come to a full circle when as guest chef, she will demonstrate and make her specialty the Savory Hand Stretched Hungarian Strudel; Summer Chanterelle and Potato Strudel with Sorrel Sauce that’s will be served as the first course.

On September 20, 2016 she will demonstrate her craft at the Grand Opening of Culinary Institute of America at Copia with fellow alumni Chef Amanda Freiteg  1989.

The Famous Hungarian Cabbage Strudel,  Croatian Burek, and The French Pastis from Gascony all from one FABULOUS HAND STRETCHED HUNGARIAN STRUDEL DOUGH

Strudel for Mother's Day from Grandma

DEMO AT THE INTERNATIONAL CULINARY CENTER NYC

I was honored that The Internanitonal Culinary Center called on my expertise and asked me to demo the art of Hand Stretched Hungarian Strudel for Students, Faculty and Alumni. The senior Coordinator of Pastry Arts Jürgen David "Strudel King" asked for a challenge, I am sorry to say I declined because the Strudel was amazing the Strudelqueen reigned. I asked my friend Amanda Freiteg to assist, thank you "Dahrling", you helped to make this a fun and very successful Strudelling.

King Arthur Flour Company

Great Success and Fun making Strudel at King Arthur Flour Company, Norwich, Vermont

Heirloom Apple Strudel Party at Scott Farm Vermont

We made apple strudel from heirloom apples Belle De Boscop apple from the Netherlands and Reine des Reinette the famous apple that Tarte Tatin is made from.

charitybuzz | Bid for Healthy Eating for New Yorkers with NYWCA

charitybuzz | Bid for Healthy Eating for New Yorkers with NYWCA

Hello Strudel Lovers
Check it out and start BIDDING!!!
Guranteed lots of Deliciuous Fun!!!

Strudel Party

 

 

 

 

 

 

 

 

 

 

 

Strudel Party Recipe: HARVEST APPLE AND SOUR CHERRY STRUDEL

We had a fun afternoon stretching "kweching", laughing at my farmhouse while we made, Strudel of course.


HARVEST APPLE AND SOUR CHERRY
STRUDEL
(Yield: 15 Servings)

This is a springtime strudel made with the last of the fall’s apples, that you can still find at the farmers market. Fresh sour cherries are best but you can substitute good quality jarred sour cherries in light syrup. Added bonus, simmer the drained sour cherry juice until reduced to quarter cup and drizzle over the vanilla ice cream.

Ingredients for the Filling

2 ½ pounds peeled, cored and thinly sliced Granny Smith, Pippin or other cooking apples
1/3 cup granulated sugar, plus 1 tablespoon
16 ounce fresh sour cherry, pitted or two 12 ounce jarred sour cherry, drained
1 cup orange juice
2 cups “Cookie Dust”
½ cup unsalted butter, melted
1 hand-pulled strudel dough
Confectioner sugar
Optional, vanilla ice cream or soft whipped cream


Procedure

1. Preheat oven 400 degrees.
2. Core and slice apples and place in large bowl with orange juice. Drain, pitted sour cherries, reserving juice. Place cherry juice in small saucepan and simmer until reduced to quarter cup.
3. Combine the sliced apples, granulated sugar, one cup “Cookie Dust”
4. Prepare, stretch strudel dough according to direction.
5. Spoon apple mixture in a long even shape down topside of dough leaving 3 inches on top and on either side of the table. Top with drained sour cherries. Using the tablecloth roll the dough over like a jellyroll, finish with seam side up. Carefully roll onto parchment lined sheet tray with seam side down. Brush top with melted butter; cut slits at an angle with sharp knife 2 inches apart and sprinkle lightly with 1-tablespoon sugar.
6. Lower oven to 375 degrees. Bake strudel in middle of oven until golden brown and crisp, 35 to 40 minutes. Rotating strudel for even baking. Transfer to a rack and cool 30 minutes before serving. Dust with confectioner sugar. Serve as is or with soft whipped cream or with vanilla ice cream. Drizzle with sour cherry syrup.

Cookie Dust

2 cups blanched almonds
1 cup sugar
1 cup flour
1/2 cup amaretto cookies or biscotti

Place all ingredients in food processor and grind to fine powder. Makes 2 cups, keep unused portion refrigirated.

Charity Auction

I am partaking in the New York Women's Culinary Alliance's Charitable Giving Efforts Auction.
Please go to website and start bidding!!!!! Bidding starts on Tuesday April 12th

http://www.charitybuzz.com/auctions/nywca/catalog_items/265519

JUSTIN MEYER EISENBERG 1,11,11

 

Natural Gourmet Institute

Hi, I want to share a slideshow on Flickr with you. It's of a set called "Hand-Stretched Strudel from Around the World with Vera Eisenberg". I Hope you like it!

Strudel Dough

I have been getting request for the recipe for the Hand Stretched Strudel Dough, well here it is. This week I will be making a delicious prune plum strudel and hope to publish the pictures.

STRUDEL DOUGH
(Yield 1 Strudel, Serves 15)

Ingredients

12-ounce flour-bread, high protein, King Arthur (Total flour 2 ¾ cups scoop and sweep method)
1 egg-large
2 oz butter, unsalted, soft
1 teaspoon salt
¾ cup water, warm, (more water, if needed)
1-tablespoon distilled white vinegar
1 tablespoon vegetable oil


Tools

1. Table 3 feet x 3 feet: or card table.
2. Clean tablecloth to cover table. (The cloth helps in the stretching and rolling the strudel once it is filled.)
3. Kitchen aid mixer, rolling pin, parchment paper, sheet tray and pastry brush.


Procedure for dough

1. Place flour, butter and salt in mixer bowl.
2. Mix with paddle on low speed until incorporated. Add egg and mix; add warm water and vinegar to make soft dough. Might need to add more water one tablespoon at the time if it is too dry. Side of the bowl should glisten with a little moisture.
3. Change to dough hook and knead the dough at medium speed, until it becomes smooth and elastic, about 5 minutes.
4. Lightly flour counter top. Place dough on table and form dough into a log and with a gentle force hit against the table; fold the stretched dough under itself and repeatedly “Hit” dough against the table about a 100 times. This teaches the dough to stretch.
5. Form dough into ball and coat with vegetable oil. Cover with plastic wrap; let rest for 1 hour at room temperature.

Make fillings during the hour wait for the dough to rest.



STRUDEL DOUGH PROCEDURE

To Make Strudel:

Ingredients

1 hand made strudel dough
1/2cup melted butter
½ cup breadcrumbs (homemade or fine, plain)
½ cup vanilla wafers, sugar cookies or “Cookie Dust” for sweet Strudel

Procedure

1. Spread a smooth linen cloth over table. Sprinkle evenly with flour.
2. Place relaxed dough into center and with rolling pin roll into a small square.
Brush with melted butter.
3. Using both hands insert hands under dough, palm down and gently pull with the back of your hand constantly moving around the table until it is paper-thin. Trim overhanging dough.
4. Brush with melted butter. Sprinkle 1/2 cup of crushed sugar cookies, Cookie Dust or 1/2 cup breadcrumbs. (Breadcrumbs for savory strudel) Recipes to follow.
5. Spoon a row of filling leaving an edge on top and sides. Using the tablecloth roll the dough over like a jellyroll, finish with seam side up. Carefully roll on parchment lined sheet tray. Brush top with melted butter, cut slits at an angle with sharp knife 2 inches apart and bake in preheated oven until golden about 35-40 minutes, rotating for even baking and brushing with melted butter while baking.
6. Cool strudel and cut into 2-inch portions with sharp knife.
7. Dust with confectioner sugar and serve. If savory strudel use appropriate sauce.
Fresh Bread crumbs
6 slices white bread
¼ cup melted unsalted butter
1. To make the coarse breadcrumbs, toast slices of white bread in the oven until crisp, about 10 minutes. Break into pieces and place in a food processor. Pulse the processor until the bread resembles large breadcrumbs.
2. In a sauté pan, over medium heat, sauté the breadcrumbs in 1/4 cup of the melted butter until they are golden brown.
Cookie Dust
2 cups blanched almonds
1cup flour
1cup sugar
1/2cup Amaretti cookies (Italian Specialty)
Process in food processor until fine “Dust”. Store in Refrigerator.

Making the magical Strudel

STRUDEL DEMO

MACY’S CELLAR HERALD SQUARE NEW YORK CITY CELEBRATING WOMEN CHEFS WITH COOKING DEMONSTRATIONS COOKING EVENT MONTH OF MARCH 2010 TUESDAYS AND THURSDAYS 1:00 PM I AM INVITED TO PARTICIPATE ON MARCH 2, 2010 TO DEMONSTRATE THE ART OF THE HUNGARIAN HAND STRETCHED STRUDEL

Croustade

Thanks to Anne from France a whole new world of Strudel opened up for me. Croustade filled with apples and prunes soaked in Armagnac is the specialty of Gascony. A beautiful and delicious pastry made with Strudel dough.

The Art o f the Hand Stretched Strudel Pictures 2

More Pictures!