Pembina Valley residents Lindsay Stoesz and Lorna Epp visited the studio to discuss a beloved Mennonite dish: Schmauntfat. The conversation stemmed from a social media post asking if adding flour to Schmauntfat is "cheating" for traditional Mennonite cooks. The debate sparked strong opinions, leading to lively banter about what makes the perfect version of this dish.
The Bisto method: Lindsay’s take
Lindsay Stoesz was the first to share her recipe, recalling how her initial attempts at using flour turned into a kitchen disaster. "My first gravy turned out like glue," she said. "I was traumatized from using flour, and my Auntie Dinah actually gave us this recipe." Stoesz now uses Bisto, a gravy mix, instead of flour. Her process involves browning butter, adding whipping cream, and mixing in Bisto with salt and pepper, resulting in a smooth, flavorful gravy.
A flourless approach: Lorna’s simple simmer
Lorna Epp offered a simpler take, avoiding both butter and flour altogether. "You just pour a cup of cream into your fry pan, add your salt and pepper, and let it be," she explained. Epp emphasized the importance of simmering the cream slowly to avoid it boiling over. "It’s a scientific thing—the water in the cream evaporates, and you’re left with the liquid gold, so all the fat stays and thickens nicely," she added.
Ty Hildebrand: A thick, flour-based schmauntfat
Golden West host Ty Hildebrand also shared his version of Schmauntfat, admitting he does use flour, a deviation from Mennonite tradition. "I put flour in my Schmauntfat. I know that’s not the right way, but I had to learn how to make it myself when I moved to Vancouver." His method includes bacon grease, a roux (butter and flour), and cream. "I like it thick, like a pudding," Hildebrand said, despite knowing some might find it "gross."
Taste test time: Which schmauntfat reigns supreme?
Despite the Schmauntfat cooling down, the group couldn’t resist a taste test. Epp’s version was described as "savory ice cream" due to its rich, thick texture, while Stoesz’s smoother version won praise for its well-balanced flavor. Both recipes were deemed delicious, and either would make a great addition to the Thanksgiving table.
Creative pairings: What do you put schmauntfat on?
When asked how they serve their Schmauntfat, the panel shared some creative ideas. Stoesz revealed that her dad dips chips into Schmauntfat, while Epp’s daughter likes to add cheese, turning it into a cheese sauce. "It becomes a cheese sauce, and it’s really decadent," Epp noted. Hildebrand mentioned using it on everything from noodles to breakfast beans.
With Thanksgiving weekend here, the debate over flour, cream, and technique underscored how schmauntfat continues to be a beloved, evolving dish in the Mennonite community.