Overture to Tannhauser
Variations on a Theme of Haydn
Piano Concerto No. 2
Adagietto from Symphony No. 2
Symphony No. 104
Clarinet Concerto in A major
Violin Concerto in D major
Overture to Egmont
2 lbs boneless pork chops
⅓ cup all-purpose flour
1 tablespoon garlic salt (or sub with equal parts salt and garlic powder)
½ teaspoon paprika
½ teaspoon black pepper, freshly ground
3 large eggs
2 cups panko bread crums
Olive oil, canola oil or any high heat cooking oil to saute
Lemon wedges to serve (These are a must!)
- Trim pork chops of fat and slice into 1/2″-thick cutlets (I used 3 large Costco-sized pork chops and after slicing ended up with 9 pieces). Line a cutting board with plastic wrap, place cutlets in a single layer on the cutting board and cover with plastic wrap. Pound cutlets with a meat mallet or the back of a heavy saucepan, until 1/4″ to 1/8″ thick.
- Set up three bowls. In the first combine 1/3 cup flour, 1 tablespoon garlic salt, 1/2 teaspoon paprika and 1/2 teaspoon pepper. In the second, use a fork to beat 3 eggs. In the third bowl, add 2 cups of panko crumbs.
- Dredge both sides of each pounded cutlet in flour then dip in beaten egg letting excess egg drip back into the bowl before breading in panko crumbs. It helps to use a fork for the dipping process to keep your hands clean. Repeat with remaining cutlets.
- Once all cutlets are breaded, heat a large non-stick pan over medium heat and add enough oil to cover the bottom of the pan. Once oil is hot, add breaded cutlets a few at a time and sauté 3-4 minutes per side or until cooked through. Reduce heat if cutlets are browning too quickly. Remove to a paper towel lined plate. Cut into one to double check doneness – juices should run clear. Serve right away with lemon wedges.
Prep Time: 20 min Cook Time: 15 min Total Time: 35 min
2 ⅛ cups all-purpose flour
1 pinch salt
7 tablespoons unsalted butter
½ cup confectioner’s sugar
3 teaspoons vanilla sugar
1 ¼ cup ground almonds
6 tablespoons confectioner’s sugar
1 ½ teaspoons vanilla sugar
- In a large mixing bowl, combine flour and salt. Cut in the butter until the size of small peas and mix in with your hands.
- Mix 1/2 cup confectioners' sugar, the egg, 3 teaspoons of vanilla sugar, and ground almonds into the flour mixture. Place the dough in the refrigerator for 30 minutes.
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- Divide the dough into several parts. Roll each section of dough into logs approximately 1/2 inch thick. Cut the logs into 1-inch pieces, and bend the pieces into a crescent shape (just like a croissant). Place the kipferl on the baking sheet and chill them for 15 minutes.
- Bake in the preheated oven until the edges are golden brown, 10 to 15 minutes. Let cool slightly.
- Combine 6 tablespoons confectioners' sugar and 1 1/2 teaspoons vanilla sugar and toss to mix.
- While still warm, carefully remove kipferl from the baking sheet and dip them in sugar to coat.
(To Make Your Own Vanilla Sugar: Place 1 1/2 to 2 cups of sugar and place in a pint jar. Put a clean vanilla bean in the jar, cover, and shake well. Let stand for a few days, shaking the jar occasionally, before using the sugar. As you use the vanilla sugar, replace what you remove with fresh sugar.)
Prep Time: 10 min Cook Time: 30 min Additional Time: 45 min Total Time: 1 hr 25 min
German Potato Salad
3 cups diced peeled Yukon Gold potatoes
4 slices of bacon
1 small onion diced
¼ cup white vinegar
2 tablespoons water
3 tablespoons white sugar
1 teaspoon salt
⅛ teaspoon black pepper
1 tablespoon chopped fresh parsley
- Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
- Place the bacon in a large deep skillet over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan and set aside.
- Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, water, sugar, salt and pepper to the pan. Bring to a boil, then add the potatoes and parsley. Crumble in half of the bacon. Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top, and serve warm.
Prep Time: 30 min Cook Time: 20 min Total Time: 50 min
German Stout or Pilsner of your choice