Veal roulade à la “Crown Princess Stefanie” - Kalbsroulade

Recipe and Photo found at www.theworldwidegourmet.com

Chef's Note

This recipe is a sample of the Menu "A Taste of Imperial Vienna" at the Kronprinz Rudolph Restaurant in Vienna

Total time: 30 to 60 minutes
Preparation time : 10 minutes
Cooking time : approx. 30 minutes

Difficulty: Easy




Ingredients

For 4 servings

- 8 small veal schnitzels from the joint, about 80 g each
- cream, white wine, butter, lard

Stuffing
- 200 g lean, finely ground veal for stuffing
- pistachios, pine nuts
- black chanterelles
- a few nice spinach leaves

Garnish
- 8 stalks of green asparagus
- 500 g fresh mushrooms
- 2 small onions
- 2 garlic cloves
- 200 g rice
- chopped fresh herbs
- Salt, white pepper



Method

Stuffing

1. Make the filling by combining the ground veal with the salt, white pepper, cream, pine nuts, pistachios and black chanterelles.
2. Tenderize the veal schnitzel under a cloth, salt, cover with the blanched spinach leaves and cover thinly with the filling.
3. Roll up and tie with a piece of string.

Cooking

1. Sear on all sides in the butter and lard and then roast slowly in the oven until finished.
2. Keep the roulades warm while you make a light jus in the pan with white wine and a bit of cream.

Garnish

1. Lightly fry the sliced onions in the butter and lard, add the washed and quartered mushrooms and roast briefly.
2. Add some white wine, season with salt, white pepper and garlic, cook briefly and then finish with cream.
3. Cook rice in a steamer. Mix the steamed rice with the chopped herbs.

Presentation

1. Cut once diagonally through the roulades and surround with the jus.
2. Serve with the green asparagus, creamed mushrooms and herb rice on the side.

Profiterole - Brandteigkraperl

Recipe found at www.tourmycountry.com

What Brandteigkrapferl are

Brandteig dough is used in Austria for both sweet and savoury meals. Savoury pastries from this dough can be served in soup, whereas sweet ones are usually filled with whipped cream, fruits or custard. The recipe given here gives you the base that you can vary and supplement according to your preferences. It is a bit of a pain to make it and a lot of work, but you can easily make a vast amount of Brandteigkrapferl and freeze them in portions.

Ingredients:

Krapfen:
125 mL water (or milk)
100 g butter
120 g flour
3 to 4 eggs
1 pitch of salt
1 more egg

Filling:
475 mL of milk
3 eggs
120 g of sugar
2 sachets of vanilla sugar
1 tablespoon of starch (corn or potato)

Boil the water (or milk) with the butter, add the flour and stir until the dough starts to run off the spoon (until it is properly smooth). Take it off the stove, add sugar and salt and stir in one egg after another (it is important to stir the dough after every egg until it is perfectly homogenous).

Cool it a bit and then put the dough into the fridge for at least one hour. Then take a teaspoon and put small portions of dough on a baking sheet. Put some stirred egg on the Krapfen with a brush for a nicer colour. Pre-heat the oven to 200 degrees Celsius and bake the Krapfen until they are golden-brown. Take them out of the oven and cool them. Now you can use them for clear soup or cut them into halves and fill them.

For the traditional (sweet) filling, Mix the cold milk with yolks, half the sugar, vanilla sugar and starch. Boil this mix and cool it down again (stir occasionally while chilling). Whip the egg whites with the remaining sugar until stiff and mix it with the other filling. A much simpler filling would be whipped cream with sugar and fruits of the season.

Raspberry Shortbread - Buttergebäck mit Himbeer

Another sweet dish..I couldn't resist ;) When you see the pictures you know why.
A perfect dessert for Christmastime but also during the year. I found this one at smittenkitchen.com

Austrian Raspberry Shortbread




I made several adaptations to the original recipe. The first was that although the shortbread is wonderful plain, it is it, indeed, plain. I think a little lemon zest, a splash of vanilla or even both would work deliciously in the dough, and against the raspberry. The suggested baking time is almost half of what I needed to get them solidified and lightly golden in the oven–mine took an hour, in the end, and I do not suggest you take them out before they truly look done. Finally, I knew immediately that raspberry jam could not be spread over a pile of cookie shards, and plopped it into a piping bag with a big tip instead. A zip-lock bag with a 1/2-inch corner cut off would work as well. If your jam is particularly thick, you might want to heat it briefly to liquefy it slightly, though my seedless variety didn’t require this. Finally, with this especially (but also, all bar cookie and brownies), I find that they’re much easier to make clean cuts in when thoroughly chilled in the fridge.

1 pound (4 sticks) unsalted butter, slightly softened
4 egg yolks
2 cups granulated sugar
4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
Optional additions: 1 teaspoon vanilla extract or 1 teaspoon lemon zest
1 cup raspberry jam, at room temperature
1/4 cup confectioners’ sugar



Cream the butter in a mixer fitted with a paddle attachment (or using a hand mixer) until soft and fluffy. Add the egg yolks and mix well.

Mix the granulated sugar, flour, baking powder, and salt together. Add to the butter and egg yolk mixture and mix just until incorporated and the dough starts to come together. Turn the dough out onto a floured work surface and form into two balls. Wrap each ball in plastic wrap and freeze at least 2 hours or overnight (or as long as a month, if you like).

Heat the oven to 350 degrees.

Remove one ball of dough from the freezer and coarsely grate it by hand or with the grating disk in a food processor into the bottom of a 9×13-inch baking pan or a 10-inch tart pan with a removable bottom. Make sure the surface is covered evenly with shreds of dough.

With a piping bag with a wide tip or a zip-lock bag with the corner cut off, squeeze the jam over the surface as evenly as possible, to within 1/2 inch of the edge all the way around. Remove the remaining dough from the freezer and coarsely grate it over the entire surface.

Bake until lightly golden brown and the center no longer wiggles, 50 to 60 minutes. As soon as the shortbread comes out of the oven, dust with confectioners’ sugar.

Cool on a wire rack, then cut in the pan with a serrated knife. I find that for this an all bar cookies, chilling the pan in the fridge makes it a lot easier to get clean cuts.

Salzburg Souffle - Salzburger Nockerl

Recipe found at www.aboutvienna.org

A dish that is representative for the province Salzburg and aside the apple strudel, and Kaiserschmarrn the most famous dessert in Austria

Ingredients

• 4 tsp. unsalted butter
• 4 tsp. currant or grape jelly
• whites of 9 large eggs, at -room temperature
• 1/2 c vanilla sugar
• zest of 1/2 lemon
• 4 grated egg yolks
• 1/4 c granulated sugar
• 1/2 c sifted all purpose flour

Preheat the oven to 450 degrees F.
Place four 9-inch oval au gratin dishes (or one large oval glass lasagna pan) on a baking sheet. In each small dish place 1 teaspoon of butter and 1 teaspoon of jelly. (If you are using a lasagna pan, smear the bottom with the butter and then with the jelly.
Combine the egg whites, vanilla sugar, and lemon zest in a large metal bowl. Beat with an electric mixer at high speed until stiff peaks form.
Beat the egg yolks with the granulated sugar. Gently fold the egg yolks and flour into the meringue. Use a spatula to place three large mounds of the mixture into each au gratin dish. Smooth the surface of each and bake for 8 minutes, until puffed and golden.
Serve immediately. This is especially good with Vanilla Sauce, warm Chocolate Sauce, or cold Strawberry Sauce (recipes separately).

Potato dough for Poppy Seed Noodles or Nutnoodles - Kartoffelteig für Mohn- oder Nussnudeln

Recipe found at www.tourmycountry.com / Photo from www.flickr.com taken by pokpok313

The potato dough base that I give here is a recipe with many variations in Austria. It gives rise to sweet fruit dumplings and gnocchi-like thingies serves with poppy seeds or grounded nuts. It is a hassle to make for dessert, but most Austrians serve it traditionally as a main course anyway. I have to admit that I have a somewhat shady approach to potato dough based meals: Since most ingredients can be quite easily dried, I tend to buy packs of instant dough in Austria that you prepare with water and egg much faster than the proper way. For traditionalists, follow the recipe.

Ingredients (4 people)

500 g potatoes
150 g flour
30 g butter
1 egg
a pitch of salt
3 tablespoons of semolina

Dough:

The dough itself: Peel and boil the potatoes and mash them. Mix the mash with all other ingredients to a smooth dough. Use it either as a base for fruit dumplings (take, say, one apricot, wrap dough around it and boil it in salty water for some 10 to 15 minutes). Or move on to the Nudel-section below.

Poppy Seed or Nutnoodles: Roll the dough into strings of about 1 to 1.5 centimetres diameter. Cut it into pieces of about 3 centimetres with a wet knife. Take these little sausage-like objects and put them into boiling, salty water. Boil them for about 10 minutes until they swim on the surface, take care not to boil them to death. In the meantime, mix poppy seeds with icing sugar or grind and roast nuts (walnut or hazelnut are good ones, but I also got good results with roasted almonds). Take the Nudeln from the water and wield them in butter. Add either the poppy seed and sugar mix or the roasted nuts. In either case, add icing sugar according to your preferences and serve hot with jam or chutneys.

Rice Cake - Reisauflauf

Explanation of the word 'Auflauf':

The term "Auflauf" generally refers to a variety of meals that are made in casseroles and baked in the oven. It is a simple dish that is easy to prepare.

Recipe found at www.tourmycountry.com

Ingredients (3 to 4 persons)

125 g of rice
125 mL of milk
salt
grated cinnamon
50 g of butter
50 g of sugar
3 eggs

Boil the milk and add all spices. Boil the rice in it until it is soft. Mix the butter with the sugar until foamy, stir in the yolks and mix all with the rice. Whip the egg white until stiff and mix them with the rice-dough. Grease a casserole or frying pan and coat it with some breadcrumbs. Then put the dough into it and bake at 175 degrees Celsius for about 40 minutes until golden-brown. Cut it into cubes and serve with chutney or fruit stew.

Giant Yeast Dumplings - Germknödel mit Powidl und Mohn

This is one of my favourite recipes..a sweet dish that should be definitely on your 'I have to try' list...I found this one at thepassionatecook.typepad.com

And the writer also left some comment:

Germknödel are big dumplings made out of a yeasty dough and filled with Powidl - a sort of plum jam which needs to cook for hours and hours to reduce down to an almost black paste tasting more of dried prunes than fresh plums.
They are prepared as you would expect for a yeast dough, with lots of resting and rising and hoping and praying involved. You then stuff them with the Powidl and neatly close the dough around them, letting them rise some more. They are cooked over steam, spreading a kitchen towel over a pot of boiling water and securing it with a piece of string, then putting the dumplings on the towel and covering them with another pot (upside down) to create some sort of steam bath for the Germknödel (no aromatherapy involved here, though!). It would probably work equally well in a steamer, although I have never tried this. When they are done, they should be firm outside but wonderfully fluffy inside, and they are served hot with some melted butter and a mixture of poppy seeds and icing sugar - delicious!

serves 6

30 g butter (room temperature)
25 g icing sugar
1 sachet (4 g) vanilla sugar
2 egg yolks
pinch of salt
250 g white all-purpose flour
1 sachet (7 g) dried yeast
125 ml milk (warm)
200 g Powidl (for the filling)
butter for the cloth

For the topping:
100 g poppy seeds
100 g icing sugar
100 g butter

In a mixing bowl, combine the butter, icing and vanilla sugar, yolks and salt, put the bowl over simmering water and whisk until the mixture is warm (make sure it does not get too hot, the eggs must not cook!). Mix the flour and the yeast in a bowl with a fork, then add to the egg mixture. Gradually add the warm milk, combining thoroughly, then knead with a mixer/food processor to achieve a smooth and soft dough. Cut into 6 even pieces and shape them into balls. Let them rest on a floured surface, cover with a slightly moist, but not wet, kitchen towel and leave to rest for 30 minutes. When the dough has risen, flatten the dough slightly, fill with Powidl and close up the dough neatly so the filling can't escape. They should keep their dumpling shape. Put on a floured surface again (use a cutting board, for example), cover with a moist towel and put in a warm (ca 50 C) oven or an airing cupboard, where they should be left until they have doubled in size.
Prepare the pot by spreading a clean kitchen towel over it after filling it with boiling water, secure the cloth with a piece of string, brush the cloth with butter and lay the dumplings on top. Depending on the size of your pot, you may want to cook them in batches so they have enough room. Then cover the dumplings by placing another pot of the same diameter on top (upside down that is), to create a "steam room" for your dumplings. A lid is not enough, as the steam with make the cloth and dumplings rise, so they need some space to roam here! Steam them for 20 minutes.
In the meantime, grind the poppy seeds - if you haven't got a grinder, put them in a slim and tall tupperware dish and grind using a hand-held blender (without adding anything). Then combine with the icing sugar.
When the Germknödel are done, arrange on plates, pour over the melted butter and sprinkle generously with the poppy seed mixture. Serve immediately, with warm vanilla custard or creme anglaise if you wish.