Chef Janine Falvo, Carneros Bistro & Wine Bar at the Lodge at Sonoma Yield: 1 serving. 1 Berkshire Pork Chop as needed, thinly sliced cabbage as needed, butter Caraway Spaetzle: 1 cup all-purpose flour 1/2 tsp. salt 1/4 tsp. ground pepper 1 1/2 tsp. caraway seeds lightly toasted 1 egg, beaten 1/2-1/4 cup milk APPLE FRITTERS: 2 apples, cut in small wedges oil for frying 1 egg, beaten 1/2 cup rice flour 1/2 cup all-purpose flour as needed, ginger ale pinch of ground cinnamon For ...

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