A Pinch of German
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GF Recipe Pinch Blog
GF Recipe Pinch Blog
GF Recipe Pinch Blog
|Posted on March 9, 2014 at 10:40 PM|
FOR IMMEDIATE RELEASE
Contact: Nathalie Porter
Phone: 978 322 0411 [email protected]
LOCAL WOMAN PUBLISHES COOKBOOK WITH GERMAN INFLUENCE
MANCHESTER, New Hampshire – Nathalie Porter, the owner and founder of A Pinch of German, is pleased to announce the release of her cookbook Feed Your Dreams. Porter has been passionately cooking since the age of 5. From her mother and grandmother’s apron strings, Nathalie learned family recipes. Urged by her husband to fulfill her dreams of writing a cookbook, Porter said, “This cookbook is a result of determination despite personal setbacks to show my children that no dream is too small or too big. no matter what you go through.”
Published by G&R Publishing, Feed your Dreams is a perfect companion to Porter’s spice blend business. A self-taught cook, with a passion for food, Porter keeps dishes rustic with a “made-and-served-as-mom-would” flair. Refusing to compromise on flavor, she keeps things simple and delicious using the best ingredients. Blending German heritage with Irish, Polish and American influences give the recipes an authentic taste with a twist!
For Porter, publishing her cookbook has been a great way to show her passion for cooking and showcase her heritage, both of which are very important to her. Porter says she loves creating recipes so much that she sometimes dreams about them and then starts testing as soon as she wakes up.
Some of Porter’s favorite German recipes include Schnitzel (spiced breaded cutlets) and Rouladen (stuffed rolled meat). A sample menu created from Feed Your Dreams may include an appetizer of Caramelized Onion and Prosciutto Pizza, the perfect blend of sweet and salty. Next up, a nice hot bowl of Goulash Soup and finally on page 116, the award-winning Spiced Apple Fried Ravioli with Caramel Dipping Sauce for dessert.
When asked about publishing her book and working with G&R Publishing, Porter commented, “This book is so much more than 161 unique recipes and nutrition tips. It also contains inspirational stories and quotes.” She continued, “G&R Publishing has been a joy to work with! They understood my vision and really walked me through the process of making my dreams a reality.”
To purchase a copy of Porter’s book, visit her website at http/www.apinchofgerman.com or visit Shaw Farm Dairy Farm in Dracut, Ma. Books will soon be available at more locations so check the website for updates. Priced at $24.95, Feed Your Dreams would make a great holiday gift.
SPICED APPLE FRIED RAVIOLI WITH CARAMEL DIPPING SAUCE
1 lg. apple peeled, cored, 1 C. Mascarpone Cheese diced Cinnamon sugar (mix 1/2 tsp
1/4 C. brown sugar packed cinnamon with 2 Tbsp white loosely sugar)- set aside for dusting
1 tsp. white sugar Caramel (can get this near
1 tsp. lemon juice apples in grocery store)
1/2 tsp. Apple spice 4 C. vegetable oil- for frying
1 pkg. Wonton wrappers
In a small saucepan, combine apple, brown sugar, lemon juice, apple spice and white sugar.
Cook on Med heat and reduce till apples are tender- about 25 minutes. Once reduced, put mixture in blender and pulse into a rough chop about 30 seconds. Put mixture back in pan. Remove from heat and mix in Mascarpone cheese mix until melted and put pan in fridge while you prepare the oil.
In soup pot, pour all of the oil and get up to 350° it is important to maintain temperature of the oil. Spoon 1 teaspoon of the mixture onto the wonton wrapper, you can do as I did in the picture or use less and fold into a triangle, or whatever shape you like. Follow instructions on the wonton wrapper for sealing them together. Put in oil and fry till golden brown.
Note: As soon as they come out of the oil - dust immediately with the cinnamon sugar mixture. Heat Caramel and serve on side for dipping sauce. I can-not describe how delicious this recipe really is, you have to try it! Look for the how to in this section to follow along!
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Note to editor: For further information, please contact Nathalie Porter by phone at 978 322 0411 or by email at [email protected].
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