Time for morel mushrooms again and the spring meals I splurge for just for that. This year Jagerscnitzel hunters cutlets. Wild boar would be ideal but subsitute is pork tenderlion with morel and chanterelle/onion sauce, baby yukon potatos with garlic chives, white asparagus and Gruyere cheese and panko breadcrumbs topped with hazelnuts,apple pie with salted caramel truffle gelato ice cream topped with hazelnuts again. Maibock beer brewed traditionally for the last week of April and the month of May to drink. The tastes all intermingle and match very well. Also sweet root vegetables like roasted carrots or carrot cake etc. would be nice. Past spring meals are Flammekuchen white pizza and baked trout with morel/shallot sauce and ham and Gruyere sandwiches with fried morels etc. Same ingredients mix or match. Not exactly camp fare but delicious. Maibock beer rocks! Forgot to mention, like the beer and mushrooms white asparagus is a seasonal thing. usually only available here in April but can be bought in a jar and laid out to dry on paper towel or the likes.
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Jagerschnitzel
- Thread starter dyemaker
- Start date
