Chef Ron has been cooking professionally in Berks County for more than 25 years. But his days in the kitchen trace back to his childhood growing up on the south side of Reading. “I often helped my grandmother in the kitchen and her cooking style influenced me in many ways,” he says. For the past six years, Chef Ron’s dining creations have delighted guests at the Stirling Guest Hotel in Centre Park where this strudel is an appetizer menu option.
INGREDIENTS
STRUDEL DOUGH:
3/4 cup lukewarm water1 egg1/4 tsp. vinegar2 tbsp. oil21/2 cups bread flour3/4 tsp. kosher salt
FILLING:
2 lbs. thinly sliced ham
2 lbs. Cippolini onions (can substitute Spanish onions or cut them julienne-style) roasted in olive oil, kosher salt and cracked black pepper
1 cup Panko (Japanese breadcrumbs)
ROASTED RED PEPPER SAUCE:
28 ounce can of fire-roasted red peppers with juice2 garlic cloves1/2 Spanish onion3 cups chicken stock4 tbsp. roux (equal amounts of butter and flour)DIRECTIONS
STRUDEL DOUGH:
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- With a dough hook attachment on a mixer, pour in flour.
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- Mix water, egg, vinegar, oil and salt together, then add to flour. Mix until you have a soft ball of dough. Do not over mix.
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- Wrap dough in plastic wrap and let rest for 20 minutes.
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- On a large kitchen table, put down a tablecloth, sprinkle some flour, place your dough and flatten it a little and stretch dough until it’s paper-thin. Take your time.
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- Once you have the dough thin, place your sliced ham over it, add onions and then the Panko. Using the tablecloth, pull the cloth towards you and up. This will make the dough roll. You will have to help it along.
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- Once completely rolled, put on sheet tray with parchment paper, brush with melted butter, sprinkle with Panko and cracked black pepper.
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- Bake at 350 degrees for 20-25 minutes or until golden brown. Let rest for 5 minutes and slice to desired thickness.
SAUCE:
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- Add everything to a saucepan (except roux).
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- Bring to a simmer for 15 minutes, add roux to thicken and cook for 5 minutes.
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- Put in food processor or blender until smooth.
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- Put back into saucepan and
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- add 4 tbsp. whole butter.
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- Garnish with whole Cippolini onions with micro greens or baby lettuce.
OTHER STRUDEL OPTIONS: Apple with Rum Raisin Ice Cream Goat Cheese & Dates Grilled Chicken with Smoked Gouda Roasted Corn Salsa
Kristin Kramer | photo by Shawn Rutkowski
