Wiener Schnitzel (Wiener Schnitzel)
Ingredients: 4 fillets veal - each 150 g / 5oz), 1 tsp salt
60g ( 2oz) flour, 2 eggs, 100 g (3 1/2 oz) breadcrumbs, fat
for frying, originally lard
Prepare:
Lightly pound the fillets, nick the edges, salt. Coat with flour,
dip in beaten egg and breadcrumbs. Fry the fillet on both siedes
in deep hot fat ( each side app. 1 1/2 min.) until gold brown.
Shake the pan occasionally. Serve immediatley with lemon slices
and parsley.
Typical Austrian side dishes are: Lettuce - potato - cucumber
- or mixed salad.
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Bread Dumplings ( Semmelknödel )
Ingredients: 4 stale rolls, 50g (2oz) fat, 50g (2 oz) onions,
1 tsp parsley, 1 tsp celery-leafs 4 tbs flour, 1 tsp salt,
app. 1/4 l (8 fluid oz) milk, 2 eggs
salted water
Prepare:
Cut rolls into small cubes (1cm). Fry chopped onions in fat
until golden brown, add finely chopped parsley and celery
leafs, fry for 1 min. Mix rolls, flour, onions, add milk,
eggs, salt. Mix very well. Shape 8 dumplings, allow them to
rest for 1/2 hour. Drop them into boiling salted water, simmer
10 min.
INFO: In different parts of Austria they mix into the dumplingdough
bacon, sausage, smoked meat or liver. Then these dumplings
are called "Tyrolean Dumplings", "Liver Dumplings" ecc. Bread
Dumplings are a main dish eaten with any vegetable or sauce.
They also are eaten as side dish with meat or are served to
beef broth.
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Spätzle (Spaetzle)
Ingredients: 300 g ( 10 1/2 oz ), flour, 1tsp salt, 1 egg, 1/8
1 ( 4fluid oz) water
salted water
40g (1 3/4 oz) butter
Prepare:
Mix flour, salt, water and egg until doughy. Immediately sieve the dough coarsely into the boiling water. Cook 2 min., drain and rinse with cold water. Reheat in melted butter.
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Viennese Apple Strudel ( Wiener Apfelstrudel
)
Prep
Time: 1 hour 30 minutes
Cook Time: 35 minutes
Yield: about 16 servings
For the dough:
3 cups bread flour, 1 egg, 1/4 cup soft, unsalted butter,
1/2 teaspoon salt
1 cup cold water, Vegetable oil, Bread flour;
For
the Filling:
3/4 cups coarse white bread crumbs, 1/2 cup, melted unsalted
butter
1 1/2 pounds, 14 ounces peeled, cored and thinly sliced Granny
Smith, Pippin or other cooking apples , 1/3 cup granulated
sugar , 3/4 cup dark raisins
3/4 cup coarsely crushed nuts,2 teaspoon ground cinnamon,
5 ounces firm, unsalted butter
To make the dough: Place the flour, egg, soft butter and salt
in the bowl of an electric mixer. Mixing with the dough hook
on low speed, add enough of the cold water to make a soft
dough. Knead the dough in the electric mixer at medium speed
until it is smooth and elastic, about 5 minutes. Form the
dough into a ball and coat it with oil. Cover and let rest
at room temperature for about 1 hour.
For the filling: To make the coarse bread crumbs, toast slices
of white bread in the oven until crisp, about 10 minutes.
Break into pieces and place in a food processor. Pulse the
processor until the bread resembles large bread crumbs. In
a saute pan, over medium heat, saute the bread crumbs in 1/4
cup of the melted butter until they are golden brown. Reserve
the sauteed bread crumbs and the remaining melted butter separately.
Combine the sliced apples, granulated sugar, raisins, nuts,
ground cinnamon and about half of the bread crumbs. Cut the
firm butter into chunks and gently toss together with the
apple mixture.
To
Assemble: Cover a work surface approximately 4 feet by 4 feet
with a clean piece of cloth. The cloth is used to facilitate
stretching and rolling the dough. Make sure that the cloth
is securely fastened to the table. Dust the cloth lightly
with the flour. Place the rested dough in the center of the
cloth. Using a rolling pin, roll the dough into a large, thin
rectangle. When the dough is as thin as it will go with the
rolling pin, it is time to begin stretching and pulling the
dough. To stretch and pull the dough, place your hands under
the dough, and, using your thumbs and the back of your hand,
gently begin pulling and stretching the dough. Pull and stretch
the dough until it is a rectangle approximately 3 1/2 feet
by 2 1/2 feet. Be very careful when you are pulling and stretching
not to tear the dough. After it is pulled to the proper size,
let the dough relax on the table for a few minutes. There
will be a thick edge around the edges, trim this away. You
also want to trim off any parts of the dough that hang over
the edges of the table. Place the apple filling next to the
long edge of the dough closest to you. Form the filling into
a thick log. Brush some of the reserved melted butter generously
over the remainder of the dough. Sprinkle the remaining bread
crumbs over the dough. Using the cloth to help lift the dough,
roll the strudel as you would a jelly roll, starting from
the filling side. Place the strudel, seam side down, in a
horseshoe shape on a sheet pan lined with parchment paper.
Brush the strudel with the last of the melted butter. Bake
in a preheated 375 degree oven F for about 35 minutes, Remove
the pan from the oven and cool. Slice the the strudel into
individual servings and serve either warm or at room temperature.
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Pancakes ( Palatschinken )
Ingredients for 12 pieces: 150g (5oz) flour, 1/4 l (8 fluid
oz) milk or 1/8 l (4 fluid oz) cream and 1/8 l ( 4 fluid oz
) milk, 2 eggs, 2 egg yolks, 1/4 tsp salt, 1tsp sugar
fat for frying
jam for filling
sugar
Prepare:
Mix all ingredients into a thin batter. Heat a little fat in
a frying pan. Pour into the pan enough batter to cover the bottom
thinly and evenly. Fry on both sides until golden brown. Grease
the pan as before and continue untill all the batter is used.
Keep cooked pancakes warm. Spread each pancake with jam, roll
it up and serve hot, dusted with sugar.
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Emporer's Omelette ( Kaiserschmarrn )
Ingredients: 6 egg yolks, 1pinch salt, app. 1/4 l (8fluid oz)
milk or fresh cream, 150g (5oz) flour, 6 egg whites, 50g (2oz)
sugar
50g (2 oz) butter
50g (2 oz) raisins
Prepare:
Mix milk, salt, yolks and flour into a batter. Beat egg whites
until stiff, beat in sugar spoon by spoon. Fold egg whites into
batter. Heat butter in a pan, pour in batter, sprinkle with
raisins. Cover the pan with lid and cook app. 3 min. over a
medium flame until brown underneath. Turn the omelette and cook
the second side until brown. Tear the omelette with two forks
into little pieces. Serve immediately dusted with sugar. Stewed
fruit goes well with it.
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Vanillekipferln
(Vanilla Crescent Cookies)
Ingredients:
2 1/4 cups flour
2 cups confectioners' sugar
1/2 cup blanched almonds, finely ground
3 (9 g) packets vanilla sugar
1 pinch salt
1/2 lb cold unsalted butter, cut into small pieces
1/4 teaspoon lemon extract
1 tablespoon milk
Combine
flour, 3/4 cup of the confectioners' sugar, almonds, 2 of
the vanilla sugar packets, and salt on a clean surface, shape
into a mound, then make a well in the center. Add butter and
lemon extract to well. Using your fingers, work flour-nut
mixture into butter until dough resembles coarse meal. Sprinkle
milk over dough, knead until smooth, and shape into a ball.
Cover with plastic wrap and refrigerate for 1 hour. Preheat
oven to 350 degrees F. Sift remaining confectioners' sugar
and vanilla sugar into a medium bowl and set aside. Divide
dough into 16 equal pieces. Using your hands, roll each piece
of dough out on a clean surface into 3/4 inch thick ropes.
Cut ropes crosswise into 2-1/2 inch pieces, then gently pinch
ends to round off edges. Shape pieces of dough into small
crescents and transfer to parchment paper-lined baking sheets.
Bake until goiden around edges, 12-14 minutes. Allow cookies
to cool for 1 minute then transfer a few at a time to bowl
of sugar and coat well. Transfer cookies to a rack to cool
completely.Cookies may be stored in airtight containers in
a fridge for a couple of weeks.
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LINZER
AUGEN (LINZER EYES)
Yield: 24 servings
DOUGH
6 oz Unsalted butter
4 oz Sugar
4 oz Ground blanched almonds
8 oz Unbleached all-purpose flour
FINISHING
1 Egg; beaten
Blanched sliced almonds
12 oz Apricot or raspberry jam
2 oz Water
Confectioners' sugar
PREHEAT OVEN TO 325F.
Beat the butter until light and soft, then beat in the sugar.
Continue beating until very light. Stir in the almonds, then
the flour. Scrape dough onto a piece of plastic wrap, flatten
and wrap. Chill until firm, about 1 hour. Flour dough and
surface very lightly and roll dough 1/4-inch thick. Cut into
3-to-4-inch rounds with a fluted cutter.
Transfer to paper-lined pans and cut a 1-inch opening in half
the rounds with a plain cutter. Paint the cut rounds with
beaten egg and strew with the sliced almonds. Bake the bases
about 15 minutes, keeping them very pale. Cool the bases.
Combine the jam and water and bring to a boil over medium
heat, stirring occasionally. Strain into another pan and simmer
the glaze until sticky. Sift confectioners' sugar over the
almond-coated bases. Paint the others with the glaze and adhere
the sugared bases to them. Fill in the openings with more
glaze.
Public Holidays Austria
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