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The weather has been wacky, sometimes downright warm, but I'm still craving winter comfort food. And nothing says comfort food to me more than Eastern European food. Using that as an inspiration, here’s my latest recipe, Schnitzel with Headwall Dumplings. I've hiked Tuckerman’s Ravine only once, but I can’t tell you how many times I’ve drank Tuckerman’s beer.  Their Headwall Alt, a brown ale with German malts and hops, became a perfect component for my homemade dumplings.  The traditional water and milk used to make dumplings are replaced with the beer and cottage cheese. The dumplings are then boiled, pan-seared and tossed in a stone ground mustard brown ale sauce.  Serve them with a golden brown schnitzel, braised red cabbage and cranberries.  Lingonberries are as plentiful in eastern Europe as cranberries are in New England, so I thought they would make a great replacement.  Feel free to use pork, chicken or whatever you like as a substitute to the veal cutlet.

4 Veal Cutlets
4 oz All Purpose Flour
2 Eggs
4 oz Panko Bread Crumbs
2 oz Headwall Alt
2 Tbsp Hungarian Paprika
4 oz Oil
1 Tbsp Butter
½ Lemon

1 1/4 Cup All Purpose Flour
¾ Cup Whole Wheat Flour
2 Eggs
¼ Cup Small Curd Cottage Cheese
6 oz Headwall Alt
Salt to taste
1 tsp Fresh Nutmeg
¼ Cup Fresh Parsley

Dumpling Sauce
1 oz Oil
3 Tbsp Shallots, chopped
4 oz Headwall Alt
2 Tbsp Stone Ground Mustard
1/2 Cup Half and Half

2 oz Oil
1 Small Red Cabbage, shredded
4 Tbsp Apple Cider Vinegar
½ Cup Apple Cider
1 Tbsp Caraway Seeds

1 Cup Fresh or Frozen
½ Cup Water
2 Tbsp Sugar
2 Tbsp Orange Zest

Lemon Slice

Cooking Instructions

Bring water to a simmer and season with salt
Mix beer, cottage cheese, parsley and eggs together in a bowl.  Mix both flours, nutmeg and salt together then slowly whisk into wet ingredients.  Mixture should be wet but holds together.
To cook dumplings, add some of the mixture (about a cup at a time) to a small plate or other flat surface like a cutting board, and use a knife to push small amounts of the dough into simmering water.  Dumpling should be the size of a gnocchi.  If mixture disintegrates in water add more flour to the mixture.  Let dumplings float to the top of the water for about one minute and then scoop out with a slotted spoon and set aside.  Continue this process until all of the mixture is gone.

Dumpling Sauce
Heat oil in saute pan and sweat shallots.  Add the beer and let reduce by half.  Stir in mustard and then add half and half and reduce.  To know when the sauce is done dip a spoon in it. When you take it out the sauce should have a good coating on the spoon.
Pan fry dumplings then simmer in sauce for one minute

Saute cabbage in oil.  Add vinegar, apple cider and caraway and braise for about 30 minutes.

Simmer cranberries in water.  When they start to turn soft add sugar and zest and cook down until you have a syrup consistency.

Pound veal with a mallet or the back of a saute pan until about ¼ inch thick
Season flour with salt and pepper.  Whisk eggs and beer together.  Season bread crumbs with salt, pepper and paprika.  
Dredge veal in flour, egg and then bread crumb.
Heat oil in pan and add veal cutlet.  Cook until golden brown and then flip.
Add butter and lemon juice and cook until cooked through.

Plating Instructions
Add dumplings to the center of the plate.
Top with Schnitzel and then red cabbage.
Serve cranberries on the side.
Garnish with sliced lemon and watercress