Serve with sauce of your choice - tomato, alfredo, pesto.
- Source: Vincenzo Schiano-DiCola
Rocky's University Pizza
1 Public Square, Hagerstown
301-797-6270
Apple Cake
- 1 cup oil
- 2 cups sugar
- 2 eggs
- 3 cups flour
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon rum (optional)
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 4 cups raw chopped apple
- 1 cup chopped walnuts
Mix ingredients. Stir in apples and walnuts. Pour into a greased and floured tube pan. Bake 1 1/2 hours at 325 degrees.
- Source: Bentley's Bagels and Gourmet Coffee
96 W. Washington St., Hagerstown
301-797-7979
Sauerbraten
- 6-pound rump of beef or rolled boned chuck (See cook's note)
- 1 1/2 cup red wine vinegar
- 1/2 cup red wine
- 1 1/2 cups water
- 1 bay leaf
- 5 peppercorns
- 3 whole cloves
- 2 tablespoons salt
- 2 onions, sliced
- 4 tablespoons shortening or oil
- 5 tablespoons flour
- 4 tablespoons butter
- 1 tablespoon sugar
- 3/4 cup crushed gingersnaps
Cook's note: It is best to have the meat in one solid piece, but if it is boned and rolled, make sure it has no added covering of suet.
Combine vinegar, wine, water and seasonings, and pour mixture over meat. Add sliced onions. Keep meat in the refrigerator, covered with marinade, for 1 to 3 days, turning occasionally.
Remove meat from marinade, wipe dry with paper towels. In large kettle, brown in shortening over high heat, sprinkling with 1 tablespoon flour.
Strain and add marinade, cover, lower heat and cook gently for 4 to 5 hours, until fork-tender.
Remove meat, and keep in warm place. Pour off the stock.
In the same kettle, melt butter, add the remaining flour and sugar, stirring until smooth and browned. Slowly add the stock, cooking until smooth and thickened.
Add the crushed gingersnaps, and cook until dissolved. Replace meat in the sauce and cook a half-hour longer. Meanwhile, cook noodles to serve with the Sauerbraten.
- Source: Charles Sekula
Schmankerl Stube
58 S. Potomac St., Hagerstown
301-797-3354
Chicken Allyson
- 2 tablespoons butter or olive oil
- 4 boneless chicken breasts with skin
- 1 loaf of Italian bread (crusty)
- 4 stalks celery, chopped
- 1 large onion, chopped
- 1 pound andouille sausage (parboiled)
- 1 pound provolone cheese, 1/2-by-1/2-inch cubes
- 2 cups whole milk to moisten the stuffing
- 2 cloves fresh garlic
- 1 teaspoon thyme
- 1 tablespoon basil
- 2 teaspoons Italian seasoning
- Salt and pepper to taste
- Melba sauce or sauted fresh raspberries for glaze
Tear Italian bread into large chunks, allow to sit.
Saut onions and celery in olive oil or butter until translucent.
Parboil sausage for 20 to 25 minutes and allow to cool. Cut into bite-sized pieces.
Combine bread, sausage, onions, celery and remaining ingredients except chicken and butter or olive oil, toss and knead with clean hands to ensure good composition.
With hands, form an appropriate-size ball of stuffing for the size chicken breast you have, place chicken breast over stuffing and place on buttered baking sheet. Brush top of chicken with either melted butter or olive oil.
Bake in a 350-degree oven for 35 to 45 minutes. If preparing to serve immediately, bake until breast meat reaches an internal temperature of 150 degrees.
This recipe can be prepared 1 to 2 days in advance if initial baking is limited to 30 minutes; cool quickly and reheat for 20 minutes to serve.
When ready to plate, top with raspberry glaze.
Serves 4.
- Source: The Gourmet Goat
4 E. Franklin St.,
Hagerstown
301-790-2343
Fried Cheesecake
Cut into portions any style cheesecake you prefer. Wrap in a 12-inch flour tortilla and seal edges with egg wash. Deep-fry in 350-degree vegetable oil until crispy. Top with apple, blueberry or cherry pie filling and a dollop of whipped cream. Serve hot.
Serves 1.
- Source: Maria DeVore
The Broad Axe
West Franklin St., Hagerstown
301-733-8454
Veal and Crab Rouladen
- 4- to 8-ounce veal cutlet
Crab imperial
- 1 ounce butter
- 1 1/2 ounces brandy
- 4 ounces demi-glace
- 1 ounce heavy cream
Pound veal cutlet with meat tenderizer mallet until thin and tender. Fill with crab imperial (crab meat, mayonnaise, sherry wine, Old Bay seasoning and parsley flakes).
