recipe: caramelized onion pretzel rolls with caraway sea salt

this was part of our deliciouso Oktoberfest din. i always wanted to make pretzels or pretzel nuggets, but never did assuming they were really difficult or had this crazy trick that was some how impossible to master... turns out they are just a fun little bready science experiment that is pretty fun and damn delicious. the Cooking Channel TV recipe is what inspired me, because damn the name of them alone sounded so good. 

the onion taste wasn't very prevalent, just the slightest hint, but they came out better than i expected. would definitely make again, just using a larger pot to boil them in... i underestimated the power of baking soda reacting with boiling water :) now that the pretzel secret is out, it's all on.

ingredients list:

- 2 tbsp butter

- 2 sm yellow onions, cut into 1/4- inch dice (about 2 cups)

- 1 tsp kosher salt

- 1 cup warm water (105-115 degrees F)

- 1 package active dry yeast

- 2 & 3/4 cups bread flour, + extra for dusting (i used all-purp flour and it worked just fine)

- 1 tsp granulated sugar

- 2 tsp vegetable oil, + extra for greasing

- 1/4 cup pretzel salt, or other coase salt (i used kosher)

- 1 tbsp caraway seeds, lightly crushed

recipe: pork schnitzel with lemon caper cream sauce

inspired by the Oktoberfest menu i read on the back of a brewery bathroom door, i cooked up a small in-house German feast. everything seemed really good reading the recipes, but my god it call came out even better than expected, even if a little more time consuming than i was planning. i'd remake all of it again, wouldn't make any alterations second time around. recipe was taken from Food.com. 

ingredients list - schnitzel: 
- 1 12-oz pork tenderloin, cut into 1/2 inch circles (*cut when partially frozen to make slicing thin a lil easier)
- juice from 1 lemon, divided 
- 1/3 c flour
- 1/4 tsp poultry seasoning
- 2 large eggs
- 1 tbsp dijon mustard
- 1 c Italian breadcrumbs 
- 2-3 tbsp canola or vegetable oil

ingredients list - lemon-caper cream sauce:
- 2 tbsp butter
- 2 tbsp minced shallots
- 1/3 c dry white wine
- 1/3 c chicken broth
- 1/4 c heavy cream
- 1/4 c jarred lemon curd
- 1/4 c small capers, drained