Dining in--Minneapolis/St. Paul cookbook

We do every single plate—even for large parties—as if it’s destined for a table for two. Every plate is freshly sauced or garnished just as it is served. GRAND MARNIER SOUFFLE 3 tablespoons sugar 7 eggwhites, at room Y%4 pound white chocolate temperature Y%4 cup Grand Marnier Pinch of salt 34 cup whipping cream 3 tablespoons confectioners’ Zest of 2 oranges wish tie 5 egg yolks ORANGE SAUCE 2 tablespoons butter (approximately) . Inasaucepan, place 1 tablespoon of the sugar, the chocolate, Grand Marnier, cream, and orange zest. Bring to a simmer, whisking constantly. Continuing to whisk, add the yolks one at a time. Reduce heat and simmer, stirring constantly, until the custard becomes thick enough to coat a spoon. . Strain the custard through a sieve into a mixing bowl and allow to cool slightly. . Preheat oven to 425°. Butter six one-cup soufflé dishes and sprinkle with the remaining 2 tablespoons sugar. . Ina very clean bowl, whip the egg whites with the salt until soft peaks form. Fold the whites into the custard and gently pour or ladle the mixture into the prepared soufflé dishes. . Put soufflés into oven on the middle rack and reduce temperature to 365°. Bake for 10 minutes. The tops should turn golden brown. . Remove and dust tops with the confectioners’ sugar. Serve im- mediately with Orange Sauce. ORANGE SAUCE 22 cups sugar Ya cup brandy Ya cup orange juice Y2 cup whipping cream, Y2 cup Grand Marnier chilled . In a heavy saucepan, combine the sugar and ¥% cup water and boil until the mixture turns a deep golden color. If necessary, wash sugar crystals off the sides of the pan with a pastry brush dipped in cold water. . Meanwhile, mix the orange juice, Grand Marnier, and brandy ina small pan and bring to a boil. Remove from heat. . When the sugar turns brown, pour in the Grand Marnier mixture and continue to cook 3 to 4 minutes longer, until the syrup is an even consistency. Cool. . While the syrup is cooling, whip the cream with chilled bowl and beaters until stiff. Gently fold the whipped cream into the syrup. Serve a heaping spoonful on the side of each serving of the soufflé. Our desserts are the classics: tortes, tarts, and creams. They are probably lighter than some. Not a lot of marzipan, but pure ingredients—gorgeous stuff! Gasthaus Bavarian Hunter Dinner for Six Bayrische Leberknödelsuppe Wiener Sauerbraten Rotkraut Bayrischer Kartoffelsalat Schwarzwälder Kirschtorte Beverages: With the Leberknédelsuppe—Bernkasteler Riesling With the Sauerbraten—German beer With the Kirschtorte—Jagermeister Goldwasser Karl Schöne, Proprietor and Host Karl Schöne, Jr. Proprietor and Chef Crowning a pine-covered hill near the St. Croix River is the Gast- : haus Bavarian Hunter—not quite an Alpine chalet, but the closest thing to it, swears its German-born proprietor, chef, and host Karl Schone. “I didn’t hire an architect or designer. Everything you see here I did myself. I wanted a German restaurant just like those in Bavaria. Customers who have been to the Black Forest tell me, ‘I could have saved the plane fare!’” The Schönes came here from Germany twenty years ago but didn’t leave behind their longing for the schnitzel, sauerbraten, and sachertortes served in their family’s restaurants in the homeland. They decided to duplicate that good German food in Minnesota. “People predicted I wouldn’t make it, but I didn’t listen.” Sixteen years later those folks are eating their words and, with gusto, Karl’s hearty Wagnerian fare.