brunch & linner

Brunch & linner are the two “in between” meals of the day, the moments between breakfast and lunch and lunch and dinner. I really enjoy entertaining for brunch & linner and serving meals for family and friends during these times as the meals can be super flexible, low pressure, and really anything you want them to be. A real hearty knife-and-fork meal can work just as well here as a simple finger food. Pair them with a nice cocktail or glass of wine and you’ve managed to transform these ephemeral times of day into a moment to remember.

Strudel is a fundamental part of Austrian cuisine as well as its famous coffee culture. Who couldn’t love flaky apfelstrudel (apple strudel) as a delicious breakfast or midday snack with a cup of coffee? I can personally enjoy it any time of day – kind of like its savory relative, cabbage strudel.

Cabbage sauteed in olive oil and caraway seasoned with salt and pepper is folded into the paper-thin strudel dough, brushed in butter, and baked until crispy. Cabbage strudel is incredibly inexpensive to make and is deeply comforting.

I always love hearing my mom’s stories about her grandmother rolling out the strudel dough on a large tablecloth and how she would help roll it up. Something about this just makes my soul feel warm. 

Here, I split the dough into two smaller portions to make it more manageable while retaining that classic strudel flavor and texture.

Note about flour: my family always used Hecker’s flour, but any high-protein flour, like King Arthur, will work. 


for the dough

  • 1 ¼ cups flour
  • ¼ teaspoon salt
  • 4 tablespoons neutral oil, divided
  • ⅓ cup lukewarm water
  • Flour for rolling out dough

for the apple filling

  • 4 tart, crisp apples, peeled, cored, and thinly sliced
  • 1 teaspoon lemon zest
  • ¼ cup sugar
  • ½ cup raisins
  • ½ teaspoon cinnamon
  • 4 tablespoons butter, melted, divided
  • ½ cup breadcrumbs

for the cabbage filling

  • 2 tablespoons olive oil
  • ½ large head of cabbage (about 2 cups) cut into ½ inch strips
  • 2 teaspoons caraway seeds
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper

for brushing the strudel

4 tablespoons (½ stick) butter, melted

dough steps

Place the flour and salt in the bowl of a stand mixer and mix with the paddle. Slowly add in the water and 3 tablespoons of the oil and mix until combined. Replace the paddle with the dough hook and knead for 5 minutes until the dough is soft and pliable. Coat a medium-sized bowl with the remaining 1 tablespoon of oil and place the dough inside. Cover and let sit for 30 minutes to let the gluten relax.

apple filling steps

In a large bowl, combine the apples, lemon zest, sugar, raisins, and cinnamon. Mix thoroughly and let sit.

cabbage filling steps

Heat the olive oil in a large pan over medium-high heat. Add the caraway seeds and toast them for 5 minutes, then add the cabbage, salt, and pepper. Let cook, stirring occasionally.

assembly steps

Preheat the oven to 425°F. Divide the dough in half and starting with the first half, roll out as thinly as possible on a lightly flour surface, using a rolling pin. Lift the dough from the surface and slowly and carefully stretch it by rotating it in the air. Place the thin dough on a piece of parchment paper and brush with butter. Cover ⅓ of the surface area with breadcrumbs and layer on the apple mixture. Fold over the sides and slowly roll the dough over itself from the filled side. Place on a baking sheet and brush with melted butter.

Repeat the rolling process with the second piece of dough, place on a sheet of parchment paper, and brush with butter. Then add the cabbage, fold over the sides, and roll up the dough. Place it on a baking sheet lined with parchment paper and brush with butter.

Bake for 45 minutes until golden brown and flaky. Dust the apple strudel with powdered sugar before serving. Enjoy the strudel hot or cold!

A dutch baby, also known as a German pancake, is a crowd pleaser in every way. It captivates children and adults alike when it puffs up in the oven into a fluffy, hearty delight, similar to a popover or Yorkshire pudding. So, not only is a dutch baby incredibly satisfying and delicious to make, it is also entertaining. On top of that, it is simple and can be used as a base for any number of toppings including, meat, cheese, vegetables, or fruit, and consumed any time of day!

This ham and cheese dutch baby with maple dijon drizzle is kind of like an open-faced sandwich meets omelette. It is sweet and salty and savory with herby bits throughout. A ham and cheese dutch baby is an excellent meal or snack, all day long.

NOTE: It is very important not to open the oven while the dutch baby cooks, to prevent it from deflating prematurely, something that tests my patience, but that I promise is rewarding! 

serves 2


  • 3 eggs
  • ½ cup milk
  • Pinch of salt
  • 1 teaspoon chopped chives
  • 1 teaspoon chopped parsley
  • 1 teaspoon dried herbs de Provence
  • 1 teaspoon freshly grated nutmeg
  • 1 teaspoon lemon zest (optional)
  • ½ cup flour
  • 4 tablespoons butter or refined coconut oil (I use a mix of the two) 
  • 6-8 ounces ham, bacon, or rendered pancetta
  • 8 ounces swiss or gruyere cheese, shredded
  • 2 tablespoons chopped parsley, to garnish
  • 2 tablespoons dijon mustard
  • 2 tablespoons pure maple syrup


Preheat the oven to 425°F. Place a cast iron skillet in the oven and allow it to heat.

In a large bowl, beat the eggs until they are light and fluffy. Add the milk and continue to beat. Add the salt, chives, parsley, herbs de Provence, nutmeg, lemon zest if using, and mix. Beat in the flour until it is evenly combined and the batter has been thoroughly blended. Let sit for 15-20 minutes.

Remove the skillet from the oven and add butter or coconut oil. Swirl it around until it melts then pour in the batter.

Bake it in the oven for 17-20 minutes until it begins to puff up and become golden.

Add the mustard and maple to a small bowl and evenly mix.

Remove dutch baby from oven and layer on ham and cheese. Return to oven and cook for another 4 minutes or until cheese has melted. Drizzle with maple dijon and parsley.