Gebackene Kohlsprossen - Brussels Sprouts with Ham and Mushrooms

I like to cook Brussels sprouts ..but alone with nothing else they can taste a little bit plain..here is a good recipe if you would like to try something new. Give it a go!

Source: 'Gourmets Old Vienna Cookbook' by Lillian Langseth-Christensen

Ingredients:
1 pound Brussels sprouts
1 cup lean cooked ham
1/2 pound mushrooms

Sauce:
2 egg yolks
3/4 cup heavy cream
1/4 cup grated Parmesan

2 tablespoons grated Parmesan to sprinke on top

Simmer 1 pound Brussels sprouts in salted water for about 20 minutes, or until they are tender and drain them. Chop enough lean cooked ham to make 1 cup and slice 1/2 pound mushrooms. Place half the Brussels sprouts in a well-buttered casserole and cover them with alternate layers of ham, the mushrooms and the remaining Brussels sprouts, finishing with a layer of ham. Beat 2 egg yolks into 3/4 cup heavy cream, add 1/4 cup grated Parmesan and pour the sauce over the casserole. Sprinkle with 2 tablespoons grated Parmesan and bake the Brussels sprouts in a hot oven (400 F.) for 10 to 15 minutes.

Käsestangerl - Cheddar Cheese Sticks

I like cheese..so of course I have to post this recipe..you need a little time to prepare everything but the result should be worth it ;)

source: 'Gourmets Old Vienna Cookbook' by Lillian Langseth-Christensen

Ingredients:

for the dough:

2 1/4 cups flour
1 1/4 cups sharp grated Cheddar cheese
1 cup softened butter
salt and paprika to taste

1 beaten egg
1/2 cup grated Parmesan

Work into a smooth dough 2 1/4 cups flour, 1 1/4 cups sharp Cheddar cheese grated, 1 cup softenend butter and salt and paprika to taste. Chill the dough for 1/2 hour and roll it out 1/4 inch thick on a floured board. Paint the surface with 1 egg beaten with 1 teaspoon water, dust with 1/2 cup grated Parmesan, and cut the dough into 1 1/4-inch squares. Bake the squares on an unbuttered baking sheet in a moderate oven (350 F) for about 15 minutes, or until they are golden. Serve hot

Oberstleutnant - Lieutenant Colonel

Here is a recipe for a refreshing, chilled punch. Source: 'Gourmets Old Vienna Cookbook' by Lillian Langseth-Christensen

Ingredients:

6 peaches
2 bottles light-bodied red wine
1/2 bottle red Burgundy
1 bottle Champagne

Chill 6 Peaches, peeled and sliced, for 30 minutes in a large bowl. Add 2 bottles light-bodied red wine and chill the punch for 15 minutes. Add 1/2 bottle red Burgundy, chill the punch again for 15 minutes and add 1 bottle Champagne at serving time. Enjoy!

Griess-Suppe - Farina Soup

Source: Recipe taken from 'Gourmets Old Vienna Cookbook' by Lillian Langseth-Christensen

Ingredients:

2 tablespoon butter
1 cup farina
1 cup boiling beef bouillon
5 cups simmering beef bouillon
1/4 cup chopped parsley
optional: salt and pepper

Melt 2 tablespoon butter, add 1 cup farina and stir the mixture until it is yellow. Pour in 1 cup boiling beef bouillon and stir the mixture until is smooth. Stir it into 5 cups simmering beef bouillon and continue to simmer the soup for 15 minutes, without stirring. Sprinkle with 1/4 cup parsley and serve at once.

Fondue Südtirol - South Tyrolean Fondue

Source for this recipe : Gourmets Old Vienna Cookbook by Lillian Langseth-Christensen

Ingredients:

1 1/2 cups of cream
3 tablespoon flour
2 cups grated Parmesan
6 eggs

Although this recipe is called fondue, it is really a souffle.
Stir 1 1/2 cups of cream into 3 tablespoons flour and cook the mixture over low heat, stirring, until it thickens. Add 2 cups freshly grated Parmesan, stir well and take the pan from the heat. Cool the mixture and add 6 egg yolks and salt and pepper to taste. Fold in 6 stiffly beaten egg whites and pour the mixture into a buttered baking dish. Bake it in a hot oven (400 F.) for 35 minutes, or until it is puffed and golden. Serve at once.

Eier Eleonore - Deep-Fried Poached Eggs

This recipe is also from the 'Gourmets Old Vienna Cookbook' by Lillian Langseth-Christensen. I found this one in a secondhand bookshop. Amazing recipes..will post more in the future ;) Enjoy!

Ingredients:
8 eggs (6 of them are poached)
1 1/2 cups dry salted bread crumbs
meat of 6 lobster claws (optional)

Dip 6 cold poached eggs into 2 beaten eggs, roll them carefully in 1 1/2 cups dry salted bread crumbs and fry them in hot deep fat (375 F.)for 1 minute, or until they are brown. Serve them with the meat of 6 lobster claws, sauteed in butter. Serve with tomato sauce.

Krambambuli - Danzig Punsch

Here is a recipe for a Punsch. I got this one from the 'Gourmets Old Vienna Cookbook' by Lillian Langseth-Christensen

Ingredients:

1 bottle Burgundy
1 pound lump sugar
brandy or rum
1 to 3 bottles of Champagne

Pour 1 Bottle Burgundy into a silver punch bowl, lay a screen or metal mesh across the bowl and arrange 1 pound lump sugar on it. Saturate the sugar with warm brandy or rum and flame it. Add brandy or rum with a long-handled silver spoon (do not pour it from the bottle) until all the sugar has run down into the wine. Cool the drink and add 1 to 3 bottles of Champagne to taste. Serve very cold.