Great Day Kitchen, 3/11 - Erna's Elderberry House - KMPH FOX 26 | Central San Joaquin Valley News Source

Great Day Kitchen, 3/11 - Erna's Elderberry House

FRESNO, Calif. (KMPH) -

Chef Jonathon from Erna's Elderberry House in Oakhurst visited the Great Day Kitchen to make Mushroom Strudel with Rain Mustard Sauce.

Chef Jonathon also made an Austrian dessert called a knödel, or cheese dumpling in tart cherries.

Click here to visit the Erna's Elderberry House website.

Forest Mushroom Strudel in Grain Mustard Sauce

Serves 6

Strudel dough:
1 cup all purpose flour
pinch of kosher salt
1.5 ounces by volume canola oil
3 ounces by volume water
1 teaspoon white vinegar

Combine all ingredients together, let rest in a lightly oiled bowl for 30 minutes

For the filling
1 potato, cooked, milled
1 pound Crimini mushrooms, chopped
1 teaspoon fresh thyme leaves
½ onion, minced
1 clove garlic, finely chopped
salt and pepper to season
1 Tablespoon Canola oil
1 Tablespoon unsalted butter
½ cup melted butter
Optional ½ cup grated parmesan cheese

Sauté the mushrooms on high heat with the canola oil; when the mushrooms are brown and aromatic add the onion, garlic, thyme, butter and season lightly with salt and pepper. Cook for another minute then drain the mushrooms on paper towel. Roll out a quarter of the strudel dough on a floured cloth or apron till it is paper thin. Brush the entire sheet of dough with melted butter then spread some of the potato and mushrooms over the surface, leaving an inch of space around the perimeter clear for sealing. Roll the strudel creating a spiral formation; brush the top with butter, season with salt and pepper, place on a buttered sheet tray and bake in an oven at 425 degrees for 15 minutes or till golden brown and crisp. Remove the strudel from the oven and slice into equal portions with a bread knife and serve with the lightly warmed Mustard Sauce (recipe below). Bon Appetite!

 For the Mustard Sauce:

1 Tablespoon Olive Oil
1 Shallot, Minced
½ cup white wine
2 Tablespoons Grain Mustard
1 Tablespoon Dijon Mustard
¼ cup Heavy Cream
½ lemon, juiced
1 Teaspoon Fresh Thyme Leaves
Salt and pepper to season


Sweat the shallots in the olive oil over low heat. Add the wine and reduce by half. Add the remaining ingredients, bring to a simmer and remove from the stove. Adjust seasonings as necessary and serve or hold up to 5 days.



Topfenknödel Filled With Tart Cherry

Serves 6

For the dough:
250 grams Bakers Cheese (or Ricotta)
170 grams All Purpose Flour
60 grams butter, room temperature
1 egg
zest of one lemon
salt to taste

For the Filling:
½ cup tart dried cherries
½ cup Port wine
1 Tablespoon Brown Sugar
2 Tablespoons Dark Rum
1 Lemon Juiced and Zest

For Topping:
1 Tablespoon Butter
1 Cup Bread Crumbs
Powdered Sugar for dusting

To make the dough whisk butter, lemon zest and a touch of salt till smooth, add remaining ingredients mix well and place in the refrigerator to cool. Simmer a small pot of water to drop a dollop of the dumpling batter in to test. If the dough is a bit loose, add a touch more flour and butter. For the filling, simmer all ingredients together and cook till the liquid has reduced to syrup and chill. To serve, Roll the dumpling dough into a ball and form a small hole in it, place some of the cherries into the dumpling and wrap the dough around it and seal well. Poach the dumpling in simmering water for 4 minutes. Remove from water, and towel off excess liquid. Melt the butter for the topping in a small sauté pan and add the bread crumbs, stirring constantly over low heat toast the bread crumbs till golden brown. Add the cooked dumpling to the pan to finish and serve, top with powdered sugar Bon Appetite!

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