[1] Wiener Schnitzel, Austria’s national dish (photo © Cokemomo |iStock Photo).

[2] The Schnitzel is often served with buttered noodles.

Wiener Schnitzel is a pounded-thin, breaded, cutlet of veal or pork, coated in breadcrumbs, fried, and served with a slice of lemon. It is traditionally served with a simple green salad or cucumber salad plus German potato salad or boiled parsley potatoes. Lingonberry jam can be served as a condiment (you can buy it at better food stores, Ikea or online).

In Austria the term is protected by law; “Wiener Schnitzel” assures you of a veal cutlet. Since veal is pricey, a less expensive Austrian alternative uses pork (Wiener Schnitzel vom Schwein). It can also be made with beef, chicken, mutton, pork, turkey, boar, and reindeer—any meat that can be cut into thin slices. Just call it Chicken Schnitzel instead of Wiener Schnitzel.

While Wiener Schnitzel itself is out of fashion in the U.S., its spirit lives on in the American dish, Chicken-Fried Steak, a similar recipe made with beef. It was created in the Texas Hill Country by German immigrants, who found themselves with plenty of available beef. There’s more about Chicken-Fried Steak below.

> The recipe for Wiener Schnitzel is below. But first:
 
 
THE HISTORY OF WIENER SCHNITZEL

According to legend, Field Marshal Joseph Radetzky von Radetz, an Austrian general, brought the recipe from Italy to Vienna in 1857. But this story was invented, like George Washington and the cherry tree. Here’s what we know from the historical record:

 
Far from being a German dish, Germans across Austria’s northern border frequently refer to Austrians as Schnitzelfressers (Schnitzel munchers).
 
 
CHICKEN-FRIED STEAK or COUNTRY FRIED STEAK

A Southern specialty, Chicken-Fried Steak is the American version of Wiener Schnitzel; but instead of a tenderized veal cutlet, a tenderized cut of beef (a cube steak) is coated with seasoned flour and pan-fried. It gets its name from its resemblance to fried chicken.

In a redundant twist, a dish called Chicken-Fried Chicken pounds, breads, and pan-fries a chicken cutlet.

This preparation is distinctively different from regular fried chicken, which breads bone-in chicken parts and deep-fries them.
 
__________________

*The book is thought to have been compiled in the late 4th or early 5th century C.E. and given the title De Re Coquinaria (“On the Subject of Cooking”). The name Apicius had long been associated with an excessively refined love of food, exemplified by Marcus Gavius Apicius, a Roman gourmet who lived sometime in the 1st century C.E. The author of the book is one Caelius Apicius; however, no person by this name otherwise exists in the historical record. The book was no doubt compiled by a person or persons who wished to remain anonymous. [Source]
 

RECIPE: WIENER SCHNITZEL

While home cooks tend to pan-fry Wiener Schnitzel, professional chefs will deep-fry it, as in the recipe below. However, feel free to pan fry.

This recipe is from Kurt Gutenbrunner, Austrian-born chef and owner of Wallsé in New York City, where he creates fine Austrian cuisine that reflects contemporary tastes and classic traditions. He is the author of Neue Cuisine: The Elegant Tastes of Vienna.

We’ve added our own touch to Chef Gutenbrunner’s recipe: our Nana’s preferred garnishes of capers, sardines, and sliced gherkins. Think of it as “surf and turf” Wiener Schnitzel.

Our favorite sides are cucumber salad and boiled parsley potatoes; but like Maria, we could go for some buttered egg noodles with parsley and cracked pepper.

Ingredients For 4 Servings

 
Preparation

1. LINE a large baking sheet with a double layer of paper towels.

[3] Crisp breading with tender veal cutlets (a.k.a. scallops) beneath (photo © Likemeat | Unsplash).

[4] Veal cutlets, or scallops, are typically cut from the leg (photo © Mon Épicier Bio).

3. POUND the veal slices between sheets of plastic wrap to 1/8”–1/16” thickness, being careful not to tear. Season lightly with salt and pepper.

4. PROP a deep-fry thermometer in a large deep, skillet. Pour in the oil so that the bulb is submerged. Heat oil over medium heat to 350°. Add butter to skillet and adjust heat to maintain 350°F.

5. DREDGE 2 veal slices in the flour mixture and shake off the excess. Dip in the egg mixture, turn to coat, and shake off excess. Dredge in the breadcrumbs, pressing to adhere. Shake off the excess and transfer the veal to the skillet. Using a large spoon, carefully baste the top of the veal with the hot oil.

6. COOK until the breading puffs and starts to brown, about 1 minute. Turn and cook until browned, about 1 minute longer. Transfer to a paper towel-lined sheet. Repeat with the remaining veal slices.

7. ASSEMBLE: Place the veal on individual plates. Garnish with lemon wedges and parsley or lettuce.
 
 

Now, the Smucker’s team has charmed us with a new line: Fruit & Honey fruit spreads, sweetemed with honey instead of sugar. And it’s just enough honey to sweeten, but not be too sweet. One tablespoon has just 35 calories.

You also taste the honey in each bite. It’s a really nice departure from sugar-sweetened jams, and well worth trying. Even the shape of the jar is alluring.

In addition to toast and PB&J or PB&B sandwiches, the Smucker’s shows how to create delicious and very easy recipes.

 
How many more ways can you use fruit spread? See our list below.

Smucker’s Fruit & Honey fruit spreads are available at Walmart, Target, Publix and Safeway and other retailers nationwide. The manufacturer’s suggested retail price (MSRP) is $3.49 for a 9-ounce jar.
 
WHAT’S THE DIFFERENCE BETWEEN JAM & FRUIT SPREAD?

The difference is in the level of sweetness. Some jams can be cloyingly sweet. A good fruit spread isn’t.

Jam consists of chopped, crushed or puréed fruit cooked down with sugar—a recipe as old as refined sugar. Fruit spread began to appear in the 1970s as a reduced-calorie product, made with alternative sweeteners such as juice concentrate. The honey in Smucker’s fruit spreads makes it so superior to others we’ve tasted.

There are distinct differences between chutney, conserve, jelly, jams, marmalades and the other types of sweet spreads. Take a look.
 

MORE WAYS TO USE FRUIT SPREAD OR JAM

In Breakfast Dishes

 
At Lunch

 
Dinner

 
Dessert

For Back To School or Back To Work, here’s a fun approach to morning toast from Martin’s Famous Pastry Shop, bakers of potato rolls and potato bread.

Pick Your Bread

 
Pick Your Spread*

For The Topping

 
*Labneh is a thick, creamy, tangy fresh cheese, often called “yogurt cheese” in the U.S. It’s a mainstay for breakfast and snacking in the Middle East, and is available in supermarkets here.
  

September 8th is National Ants On A Log Day (it’s the second Tuesday of the month). Most kids growing up in the 1950s or later ate them as a healthy snack: celery stalks stuffed with peanut butter (the log) topped with raisins (the ants).

Our mom took a creative approach, alternating the ants with purple raisins (the boy ants) and golden raisins (sultanas, the girl ants).

This kiddie favorite can easily be made more sophisticated for grown-ups, as well as more fun for kids.
 
VARIATIONS

Play with these substitutions. There combinations are [almost] endless. For sophistication, we like fennel or celery with goat cheese, dried cherries or cranberries and pistachio nuts (call them the visiting friends of the ants); as well as tzatziki with sliced black olive ants. For comfort food, it’s chocolate peanut butter with dried cherries and pecans.

And don’t forget flavored peanut butter*!

To customize your Ants On A Log, cut celery in 3-inch long pieces and fill with your spread of your choice and topping of choice. Suggested substitutions:

 
NEW NAMES, MORE FUN

Hats off to Food Network for these variations:

[1] Ants On Trees: with bread “clouds” and a “sun” of bell pepper and mini carrots (photo PB & Co. and Dandy Broccoli).

THE HISTORY OF ANTS ON A LOG

Celery and raisins have been eaten—not necessarily together—since ancient times. Celery, raisin and nut salads arrived on our shores with German immigrants in the 19th century.

George Washington Carver invented a form of peanut butter in the 19th century and made a soup of peanut butter and celery. But the smooth, spreadable peanut butter we know today was invented in 1890 by a St. Louis physician.

He sought a high-protein food substitute for people with poor teeth who couldn’t chew meat. Others soon discovered how tasty peanut butter was, and, like many products, it was sold in bulk from barrels at grocery stores.

Peanut butter was first distributed commercially by Krema Nut Company, the oldest peanut butter company still in operation today (and the PB is superb!). Here’s more on the history of peanut butter.

Now for the celery: The American practice of stuffing celery began in the early 20th century, with anchovy paste, Roquefort, cream cheese and soon, pimento cheese, port wine cheddar and other cheese spreads. The filling was topped with spices, including curry and paprika.

According to old cookbooks, stuffed celery was served as an appetizer or hors d’oeuvre at the beginning of a meal. People of all ages enjoyed it at dinner parties, family get-togethers and holiday meals. Stuffed celery was also served as to children as snacks.

These appetizers and hors d’oeuvre remained popular through the 1960s. There are some old recipes that include nuts and raisins, although none quite describe the “ants on a log” we know today. Peanut butter fillings for celery surface in the early 1960s. [Source]

We actually don’t know who invented Ants On A Log. Magazine and newspaper articles from the 1980s attribute it to the Girl Scouts, but they don’t give specific references. The recipe appears in Girl Scout cookbooks dating to 1946; however, the recipe is simply called Celery Stick [source].

We may never know who named it, but the term “Ants on A Log” was first used in the 1950s. Whoever you are: Thanks for putting a fun name on peanut butter-stuffed celery sticks.

September 7th is National Acorn Squash Day. If today’s weather is to warm for roasting, plan to make it on the next cool day.

You can serve stuffed acorn squash as a first course, or as a main along with a protein and a green vegetable or salad.

This recipe is from USA Pears, which has many recipes on its website.

RECIPE: BAKED ACORN SQUASH WITH WILD RICE

Ingredients For 6 Servings

Baked acorn squash is stuffed with wild rice, nuts, fruits and herbs. Photo courtesy USA Pears.

Preparation

1. PREHEAT the oven to 350°F. Toast the nuts to bring out their full flavor. Place the nuts in a single layer on a rimmed baking sheet and bake in a preheated 350°F oven until lightly browned, about 5 to 8 minutes. When the nuts come out, the squash goes in.

2. CUT each squash in half crosswise. Scoop out and discard the seeds and strings. If necessary, trim the top and bottom so that the squash will be level, and place on a rimmed baking sheet, cut side up.

3. SPRINKLE each half with a little salt, pepper and nutmeg, to taste. Dot each half wit butter, using 3 tablespoons. Cover the pan tightly with foil and bake the squash just until moist and tender, about 45 minutes.

5. HEAT the olive oil in a 10-inch sauté pan over medium heat. Swirl to coat the pan and sauté the onion, garlic, celery and carrot until slightly softened, about 3 minutes. Add the pears and sauté 2 minutes longer. Cover the pan, adjust the heat to medium-low and cook the vegetables until crisp-tender, 3 minutes longer. Add the sage, thyme and parsley and sauté 1 more minute. Remove from the heat.

6. COMBINE the cooked rice, sautéed vegetables, pears, walnuts, and dried cranberries in a large bowl. Taste and add salt and pepper as desired. Mound the rice mixture into the squash halves, dividing it evenly. Cut the remaining tablespoon of butter into small pieces. Dot each stuffed squash with butter. Cover with foil. Bake until heated through, about 20 minutes.

Acorn squash (Cucurbita pepo var. turbinata) is a member of the Cucurbitaceae botanical family, which also includes cucumber, gourds, other winter squash (including pumpkin), summer squash (including zucchini and yellow squash) and watermelon.

Known for its acorn shape, hard green skin (often with a splotch of orange) and deep, longitudinal ridges. Inside is sweet, yellow-orange flesh. While the most common variety is dark green in color, newer varieties have been developed, including the yellow- and white-skinned varieties.

Acorn squashes typically weigh one to two pounds and are between four and seven inches long. Before modern refrigeration, acorn squash was a hardy variety to store throughout the winter. It kept for several months in a cool dry location, such as a cold cellar or a root cellar.

Acorn squash are indigenous to Central America, and were cultivated by pre-Columbian natives (Mayas, Aztecs and their predecessors) as long as 8,000 years ago. Initially, only the seeds were eaten since the flesh was considered too hard. The flesh layer at the time was much thinner than modern-bred varieties, so not worth the trouble. Today, it is flesh that is prized and the seeds that are typically thrown away!

Squash traveled north and across what is now the U.S., where it was cultivated and highly prized. The seeds were dried for eating during lean times, or as portable food for travelers.

The Pilgrims encountered it upon their arrival in Massachusetts. The locals called the fruit askutasquash, which gave way to the English word “squash.”

Squash became a staple of colonial gardens. Both Washington and Jefferson, among many others, grew squash on their plantations and farms. Today, while other Colonial garden items have come and gone (horehound, lovage, orach and peppergrass, purslane, sea kale and others), squash remains on the popular vegetable list.

[Source]