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Written by Sayuri Yamane
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Wednesday, 01 October 2008 |
It is a world all its own! Bavarian World lives in the walls of the first grocery store in Washoe County. It is a huge historical building with unique character and many tucked-away rooms. Its strong persona is clearly attributed to the owner Klaus Ginschel. He and his wife Lura enjoy the world they have created and welcome their regulars daily. When asked what he is known for, Klaus says his mouth. It is clear why as we tour the 35-year-old restaurant/bakery. He is full of stories, philosophies, and life lessons. Born in Berlin and a native to Munich, his many perspectives are understandable…he has seen a lot.
Klaus came to visit his relatives in Reno and never went home. Bavarian World “is a 35-year-old hobby.” And as with every hobby there are always new challenges and ideas. For Bavarian World, plans are made for a tapas bar where sausages, sandwiches, and beer will be offered for a “light snack.” A Board Room for dinner parties up to 20 is just finished. The walls are teal, “the color of well-being,” and Klaus hopes that it will be a room where the “art of conversation” lives and diners are engaged. Along with these new additions, there is a ballroom that holds 200—a fun stop for Oktoberfest!
The restaurant fare is comfort food, dishes the regulars return for day in and day out. However, “the restaurant is a side to the bakery,” Klaus says. Customers come from afar to enjoy the European pastry and breads. For the fall there are a number of baked apple treats offered in the display cases. Apple strudel with puff pastry and a Viennese apple strudel made from egg, salt, and flour are two of the options. “In Germany, a strudel can be lunch,” explained Klaus…“strudel and beer!”
All the recipes are developed by taste—a pinch of salt here, some sugar there, and always cinnamon with apples. Whatever your taste, Bavarian World is a fun stop for a breakfast nibble or to pick up and take home to family. Bring their world into your own home and make some of their recipes for the autumn months…great with coffee on the colder mornings.
Bavarian World
595 Valley Rd., Reno
(corner of 6th St. & Valley Rd.)
(775) 323-7646
Open: Tuesday–Saturday, 8 a.m.–
9 p.m.; Tapas Bar, 5–9 p.m.
Bavarian World
Recipes by Klaus Ginschel
Poppy, Walnut, or Almond Strudel
Makes 15 servings
Dough:
• 4 ¹/³ cups flour
• ¼ cup yeast
• 1 cup of milk
• ¹/³ cup sugar
• ¾ cup butter
• 1 teaspoon salt
• ¼ cup lemon zest or juice
1) Mix all ingredients together in a large bowl by hand or using a mixer until you have a ball of dough that is smooth and doesn’t stick. 2) Knead and let rise (about a half hour).* 3)Divide the dough into 3 sections and roll one of the pieces out on a clean surface dusted with flour until you have a 12”x12” sheet of dough (about 1/8” thick). You will have enough dough for three 12”x12” sheets.
*Note: yeast needs a warm room to rise (about 85 degrees), so preheat the oven while you’re preparing the dough to warm up the kitchen.
Filling:
• 2 cups ground poppy seed (or walnuts or almonds)
• 1 cup + 2 tablespoons sugar
• 1 cup butter
• ¼ cup ground almonds (for poppy seed strudel only)
• 4 eggs
• 1 cup French cream (vanilla pudding)
• 1 cup cake crumbs (use a white, yellow, or pound cake)
• 1 ½ teaspoons rum
1) Mix all ingredients together by hand in a large bowl. 2) Spread one-third of the mixture evenly onto the 12”x12” sheet of dough. 3) Roll the dough up, starting at one edge and tucking the dough under as you go until you form a pinwheel design with the dough and filling, and the dough forms a long tube. 4) Place the tube of dough on a greased cookie sheet, seam-side down.
5) Bake at 350 degrees Fahrenheit for about 30 minutes or until dough is cooked and lightly browned. 6) Let cool, slice, and enjoy.
Apple Strudel
Makes three strudels with 10 servings each
Filling:
• 16 apples, peeled and sliced
• 1 cup + 2 tablespoons sugar
• 3 tablespoons cornstarch
• 4 teaspoons cinnamon
• 1/3 cup raisins
• 1/2 cup sliced almonds
Dough:
• Three 9”x 25” ready-made puff pastry sheets or philo dough (available at the grocery store or Bavarian World)
• 1 beaten egg to brush on top
1) Preheat oven to 400 degrees Fahrenheit. 2) Mix all filling ingredients together by hand in a large bowl. 3) Spread mixture down the middle third of the dough (above). Use 2 lbs of filling or one-third of the apple mixture for one 9”x25” pastry sheet.
4) Bring up one edge of the dough and wrap it around the filling 6) Bring up the other edge and press together with the other side of the dough. 7) Cut slits in the top of the dough 8) Brush top with egg. 9) Put on a greased cookie sheet and bake for 50-60 minutes. 10) Let cool, slice, and enjoy. |
