We offer very reasonable rates and personable,
comprehensive services to the entire San Francisco
Bay Area. No ego, no excuses, no hungry people.
And the food? Don't even get me started!
Founder of Chef
Kerry Inc, Kerry is a graduate of the California
Culinary Academy and a member of the American
Culinary Federation whose love for food is matched
by the joy he feels when he serves it to you.
INGREDIENTS:
Who wants to fry cereal? Have I commanded your attention? Those who know me are aware that I can’t just prepare a recipe just as it’s written. I replaced the breadcrumbs in the recipe with a little Kellogg’s Caramel Nut Crunch for a little extra som’n som’n. I strongly suggest you do the same!
They say in Vienna, birthplace of the strudel that you’ve made proper dough when you can stretch it so thin that you can read a love letter through it. A lovely sentiment for a smooth and flaky pastry.
1.5 Cups All Purpose Flour
A Pinch of Kosher Salt
1 Egg, lightly beaten
1 Stick Unsalted Butter, melted
1 Cup Kellogg’s Caramel Nut Crunch Cereal, crushed into crumbs
1/2 Cup Sugar
2 tsp. Ground Cinnamon
1 tsp. Ground Nutmeg
4 medium apples, (ambrosia, Gala, and Fuji are my favorites), peeled and chopped
½ Cup Golden Raisins
¼ Cup Butter for Brushing
Powdered Sugar for dusting purposes
METHOD:
-Mix the flour and salt in a mixing bowl. Make a well in the center and place the egg, ¼ Cup of warm water, and half the butter. Help, Timmy and the egg-butter mixture are stuck down the well! Mix with your hand until the dough is difficult to stir. Leave in a warm place for 15 minutes.
-Place the cereal in a Ziploc bag and crush with a rolling pin. Fry the cereal in the other half of the butter for about a minute until golden brown. Mix with the sugar, cinnamon, nutmeg, raisins, and apples and set aside.
-Using a little extra flour roll out the dough on a cutting board into a rectangle that’s 20”X24”. Brush the dough with the ¼ Cup of butter. Sprinkle the apple mixture over the middle of the dough and fold the dough over the apples sealing the dough around it on all four sides.
-Invert the strudel onto a large cookie sheet and brush the top with butter. Make several slashes in the dough to allow steam to escape. Bake at 350F for 35-45 minutes until golden brown. Serve warm, dusted with powdered sugar.
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USING
THE MENU ABOVE:
GET IN TOUCH WITH US AND LETS SEE WHAT
WE CAN DO FOR YOU. CLICK THE CHICKENS TO ASK A QUESTION.
AT CHEF KERRY INC, WE ARE ALWAYS THINKING OF FUN AND NEW COMBINATIONS
OF FLAVORS AS WELL AS SOME OF OUR OLD FAVORITES. CLICK THE SUSHI
TO SEE WHAT'S COOKING.
NOW IF YOU'RE THINKING "SURE HE HAS A WONDERFUL WEBSITE AND
A FLAIR FOR SYNTAX, BUT WHAT ARE HIS QUALIFICATIONS?" THEN
CLICK THE FRYING PAN AND SEE FOR YOURSELF.
AND FINALLY, IF YOU'RE WONDERING IF YOU CAN AFFORD CHEF KERRY'S
SERVICE ON YOUR BUDGET, CLICK THE PASTA TO SHOW YOU OUR PRICES.
