Also referred to as angel wings, these sugar-dusted fritters are both crunchy and pillowy. They're often served at Polish weddings and holidays.
The recipe for tender slices of pork loin in a sumptuous cream sauce comes from Gerda Gherghiceanu, a cook in the Saxon village of Viscri. Fragrant with marjoram, a key herb in Saxon cooking, the dish gets tartness from apple cider and apple wedges and a pleasant twinge of heat from red Holland chiles.
Schnitzel in Vienna is often made with pork-an inexpensive alternative to veal, the meat original to the dish.
Blini are traditionally made with buckwheat flour but our recipe uses white flour for a lighter result.