For the strudels
1/2 cup fine dry bread crumbs
7 1/2 tablespoons unsalted butter
1 1/2 pounds tart apples, such as Granny Smith, peeled, quartered, and sliced thin crosswise
1/3 cup granulated sugar
1/2 cup raisins
1/2 teaspoon cinnamon
twelve 17- by 12-inch sheets of phyllo, stacked between two sheets of wax paper and covered with a dampened kitchen towel
confectioners\' sugar for dusting the strudels

For the whipped cream
1 cup well-chilled heavy cream
1/4 cup sour cream
1/4 cup confectioners\' sugar
1 teaspoon vanilla
apple, raisin, strudels

For dough
1/3 cup warm milk (105-115°F) 1/3 cup plus 1 teaspoon sugar
1 1/2 teaspoons active dry yeast (from a 1/4-oz package)
1 1/2 cups all-purpose flour, plus additional for dusting
1 whole large egg
1 large egg yolk
1/2 teaspoon vanilla
1/2 teaspoon salt
7 tablespoons unsalted butter, cut into pieces and softened

For topping
3 firm-ripe Bosc pears (about 1 1/2 lb total)
2 tablespoons unsalted butter, melted
1/4 cup packed dark brown sugar
2 tablespoons plain fine dry bread crumbs
3 tablespoons hazelnuts, toasted and chopped
1/2 teaspoon cinnamon

Special equipment: a stand mixer fitted with paddle attachment; a 9- to 9 1/2-inch (24-cm) springform pan
pear, kuchen,

3 tablespoons vegetable oil
5 1/2 cups thinly sliced red onion (about 1 pound)
3 whole cloves
5 juniper berries*
4 cups thinly sliced red cabbage (about 1/4 medium head)
a 1-pound package sauerkraut, drained
3 tablespoons firmly packed dark brown sugar
1/2 cup dry red wine
1/4 cup red-wine vinegar
1 bay leaf

*available in spice section of supermarkets
red, onion, sauerkraut

6 tablespoons (3/4 stick) chilled butter
1 very large leek (white and pale green parts only), thinly sliced
1 carrot, peeled, cut into matchstick-size strips
4 trout, boned, butterflied
2 teaspoons minced fresh thyme
2 bay leaves, broken in half
1 cup Johannisberg Riesling
riesling, poached, trout