Best Of 2015: German
A bear has recently been raiding trash cans at homes in Black Forest. I'm guessing that bear's pickin's have been pretty slim compared with those of the bear who stole an entire Dumpster from Edelweiss a few years ago. (There's an amusing video on the restaurant's website.) Perhaps he was looking for the Rahmschnitzel or the savory baked Brie en Croute. Or maybe he was after one of the many pastries and desserts made from scratch each day. Hey — I'll bet he was looking for the Black Forest torte to share with his buddy up north! OK, ignore me and go watch that bear video, if you haven't already. Then get your hintern to Edelweiss for some authentic German. — Amanda Lundgren
Dish 2015: Zwetschgenkuchen (German Plum Cake)
I am Swiss, and the Swiss make Zwetschgenkuchen a little different, by pouring a custard-like finish over the top. But being that Edelweiss is a German restaurant, this recipe is a more traditional German one. It's actually one of the simplest recipes there is, and should be easy for anyone to make at home. You can substitute any sweet dough or yeast-raised dough recipe you prefer. At Edelweiss, we essentially triple this recipe, using 31/2 pounds of dough for a 16-by-24-inch sheet tray, which yields 40 servings. We've adjusted here accordingly.
— Submitted by Chef Alfred Hiltbrunner
Find the recipe here.