recipes

Tyrolean Poppy Balls With White Chocolate Sauce

Tyrolean Poppy Balls With White Chocolate Sauce

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Ingrediënten

  • ¼ cup 125 ml White wine
  • 1 cup 120 g Flour
  • 3 Egg yolks
  • Dash of salt
  • 3 Egg whites
  • 4 tsp 20 g Granulated sugar
  • White chocolate sauce se p. 204
  • Raspberries to garnish
  • Confectioner’s sugar for dusting
  • Sunflower oil for frying

For the Poppy Balls

  • 2 oz 60 g Poppy seeds, ground
  • 1 cup less 2 tbsp 100 g Plum jam
  • Dash of vanilla sugar
  • 4 tsp 10 g Confectioner’s sugar
  • 1 tbsp Rum

Instructies

  • Mix all the ingredients for the poppy balls together and let sit for 5 minutes.
  • Form 12 equally sized balls and chill them.
  • For the frying batter, mix the white wine, flour, egg yolk, and salt until smooth.
  • Beat the egg whites to stiff peaks with the granulated sugar and fold into the batter.
  • Heat a good amount of oil in a pan.
  • Dip the poppy balls in the batter and fry until golden brown on all sides.
  • Remove and let drip on paper towels.
  • Pour the prepared white chocolate sauce into dishes and place 3 poppy balls in the middle of each.
  • Garnish with fresh raspberries and dust with confectioner’s sugar.
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Recipe Category Chocolate / Dessert
Country Austria / European

Wäschermädeln

Wäschermädeln

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Ingrediënten

Ingredients for 10 Servings

  • 20 Apricots
  • 7 oz 200 g Marzipan paste
  • 7 tbsp 100 ml Apricot liqueur
  • 2¾ cups 350 g Flour
  • 1¼ cups 375 ml Wine ½ cup (50 ml) Oil
  • 3 Egg yolks
  • 2 tbsp 30 g Granulated sugar
  • Sunflower oil for frying
  • Confectioner’s sugar

Instructies

  • Halve and pit the apricots.
  • Cover with apricot liqueur, dust with confectioner’s sugar, and let sit for a short time.
  • Make small balls out of the marzipan and put them in the place of the pits.
  • Put the apricots back together.
  • For the frying batter, mix the flour, wine, oil, egg yolk, and salt until smooth.
  • Beat the egg whites to stiff peaks with the granulated sugar and fold into the batter.
  • Heat a good amount of oil in a pan.
  • Dip the apricots in the batter and fry until golden brown on all sides.
  • Remove and let drip on paper towels.
  • Dust with confectioner’s sugar.

Notes / Tips / Wine Advice:

To be sure that the apricot halves will stay together while frying, you can attach them with toothpicks. You can also cut the apricots open carefully on one side and remove the pits that way.

Garnish Recommendation:

vanilla sauce and apricot sorbet
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Recipe Category Dessert / Fruit
Country Austria / European

Schlosserbuben

Schlosserbuben

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Ingrediënten

Ingredients for 12–15 Servings

  • 60 Dried plums as big as possible
  • 60 Almonds peeled
  • 2¾ cups 350 g Flour
  • 1½ cups 375 ml Wine
  • ¼ cup 50 ml Oil
  • 3 Egg yolks Dash of salt
  • 3 Egg whites
  • 2 tbsp 30 g Granulated sugar
  • Sunflower oil for frying
  • Confectioner’s sugar and cocoa powder for dusting

Instructies

  • Soak the dried plums in cold water for half an hour.
  • Remove, let drip dry, and push a peeled almond in place of each pit.
  • For the frying batter, mix the flour, wine, oil, egg yolk, and salt until smooth.
  • Beat the egg whites to stiff peaks with the granulated sugar and fold into the batter.
  • Heat a good amount of oil in a pan.
  • Dip the plums in the batter and fry until golden brown on all sides.
  • Remove and let drip on paper towels.
  • Dust with confectioner’s sugar and cocoa powder.

Notes / Tips / Wine Advice:

Garnish Recommendation:

vanilla sauce  and plum sorbet
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Recipe Category Dessert / Fruit
Country Austria / European

Fried Elderflowers

Fried Elderflowers

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Ingrediënten

Ingredients for 10 Servings

  • 20 Elderflowers
  • 2¾ cups 350 g Flour
  • 1½ cups 375 ml White wine
  • ¼ cup 50 ml Vegetable Oil
  • 3 Egg yolks Dash of salt
  • 3 Egg whites
  • 2 tbsp 30 g Granulated sugar
  • Sunflower oil for frying
  • Confectioner’s sugar and cinnamon for dusting

Instructies

  • Wash the flowers in cold, flowing water and let drain on paper towels.
  • For the batter, mix flour, white wine, oil, egg yolks, and salt until smooth.
  • Beat the egg white to stiff peaks with granulated sugar and fold into the batter.
  • Heat a good amount of oil in a pan.
  • Dip the elderflowers in the batter, let excess drip off, and fry the flowers until golden brown.
  • Remove and let drain on paper towels.
  • Dust with a mixture of cinnamon and confectioner’s sugar.

Notes / Tips / Wine Advice:

Garnish Recommendation:

vanilla sauce
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Recipe Category Dessert
Country Austria / European

Fried Apple Slices

Fried Apple Slices

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Ingrediënten

Ingredients for 8 Servings

  • 8 Apples as tender as possible
  • Juice of 2 lemons
  • 2 tbsp Rum
  • ¾ cup 100 g Confectioner’s sguar
  • Sunflower oil for frying
  • Confectioner’s sugar and cinnamon for dusting

For the Frying Batter

  • 2¾ cups 350 g Flour
  • 1½ cups 375 ml White wine
  • ¼ cup 50 ml Oil
  • 3 Egg yolks Dash of salt
  • 3 Egg whites
  • 2 tbsp 30 g Granulated sugar

Instructies

  • Peel the apples, remove the core with an apple corer; and cut into ½in (1 cm) slices.
  • Cover with lemon juice and rum and dust with confectioner’s sugar.
  • For the batter, knead together the flour, wine, oil, egg yolks, and salt.
  • Beat the egg whites to stiff peaks with the granulated sugar and fold into the batter.
  • Heat a good amount of oil in a pan.
  • Dip the apple slices in the batter and fry on both sides until golden brown.
  • Remove, let drain well on paper towels, and dust with a cinnamon powdered sugar mixture.

Notes / Tips / Wine Advice:

Garnish Recommendation:

vanilla sauce or vanilla ice cream 
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Recipe Category Fruit
Country Austria / European

Sour Cream Dalken With Berries

Sour Cream Dalken With Berries

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Ingrediënten

Ingredients for 6–8 Servings

  • 18 oz 500 g Berries
  • 4 tsp 2 cl Grand Marnier and
  • Some confectioner’s sugar

to marinate

  • 1 cup 250 ml Sour cream
  • 1⅔ cup 200 g Flour
  • 7 Egg yolks
  • Dash of salt
  • Dash of vanilla sugar
  • Lemon zest
  • 7 Egg whites
  • 7 tbsp 100 g Granulated sugar
  • Butter for frying
  • Confectioner’s sugar for dusting

For the Quark Sauce

  • 5 oz 150 g Quark
  • 2 Egg yolks
  • 6 tbsp 50 g Confectioner’s sugar
  • 1½ tbsp Sour cream
  • 2 tsp 1 cl Rum
  • Zest of ½ lemon
  • ½ cup 125 ml Heavy cream

Instructies

  • Wash the berries and marinate in Grand Marnier and powdered sugar.
  • Mix the sour cream, salt, egg yolk, vanilla sugar, and lemon zest.
  • Begin to beat the eggs, add granulated sugar, and beat to stiff peaks.
  • Carefully fold the egg whites and the flour into the yolk mixture.
  • Butter the dalken pan (or ableskiver pan), heat on medium, pour in the batter, and fry, turning the dalken once.
  • For the quark sauce, strain the quark and mix with egg yolks, confectioner’s sugar, sour cream, rum, and lemon zest.
  • Whip the cream slightly and hold in.
  • Place one dalken on each plate, place the marinated berries and quark sauce on top, then top with another dalken.
  • Dust with confectioner’s sugar.
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Recipe Category Dessert / Fruit
Country Austria / European

Bohemian Dalken

Bohemian Dalken

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Ingrediënten

Ingredients for 4–6 Servings

  • 1 cup 125 g Flour
  • 4 tsp 10 g Yeast
  • 3 tbsp 40 g Granulated sugar Dash of salt
  • 1 tbsp 15 g Butter
  • 1 cup 250 ml Milk, lukewarr
  • 1 Egg
  • 1 Egg yolk
  • 2 Egg whites Butter for the pan
  • 9 oz 250 g Lingonberry compote (see p. 182)
  • Confectioner’s sugar for dusting

For the Quark Cream

  • 10.5 oz 300 g Quark
  • 1 Egg
  • ⅓ cup 80 g Granulated sugar
  • Zest of 1 orange
  • 1 tbsp Raisins
  • 1 Egg white
  • 1 tbsp Granulated sugar for the egg white

Instructies

  • Put the flour in a bowl.
  • Dissolve the yeast in some lukewarm milk, stir into the flour, and let rest for 10 minutes.
  • Mix salt, melted butter, the rest of the milk, the egg, egg yolk, and 1 tablespoon (!
  • ) of the sugar with the starter dough and let rest for 1 hour.
  • Beat the egg white to stiff peaks with the rest of the sugar and fold into the batter.
  • For the quark cream, mix the quark, egg, granulated sugar, orange zest, and raisins.
  • Beat the egg white to stiff peaks with sugar and fold in.
  • Butter the dalken pan (or aebleskiver pan).
  • Heat the pan on medium and fill the depressions with dalken batter.
  • Fry each side for about 3 minutes, until light brown.
  • Place two dalken on each plate with a spoonful of lingonberry compote and quark cream on top and cover with dalken.
  • Dust with confectioner’s sugar and serve.

Notes / Tips / Wine Advice:

If you don’t have the right pan, you can make dalken in a regular frying pan, as long as you have egg rings.
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Recipe Category Dessert
Country Austria / European

Lingonberry Ducat Buchteln In Pear Soup With Sour Cream White Pepper Ice Cream

Lingonberry Ducat Buchteln In Pear Soup With Sour Cream White Pepper Ice Cream

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Ingrediënten

Ingredients for 10–12 Servings For the Sour Ice Cream

  • 2 cups 500 ml Sour cream
  • 1¼ cups 150 g
  • Confectioner’s sugar
  • Juice of 1 lemon
  • ½ cup 5 cl Heavy cream
  • 1 tsp 5 g Pepper, white, ground

For the Pear Soup

  • 18 oz 500 g Pears, fully ripe
  • 1 cup 250 ml White wine
  • 1 cup 250 ml Water 7 tbsp (100 g) Sugar
  • 3 tbsp 4 cl Pear Brandy

For the Ducat Buchteln

  • 1 cup 125 g Flour
  • 1 cup 125 g Flour, coarse
  • 1 Egg
  • 3 tbsp 4 cl Oil Dash of salt
  • ½ cup 125 ml Milk, lukewarm
  • 2 tbsp 15 g Yeast
  • 3 tbsp 25 g Confectioner’s sugar
  • 3½ tbsp 50 g Butter, melted
  • Lingonberry compote for filling
  • Flour for the work surface
  • Butter for the pan
  • Confectioner’s sugar for dusting
  • Mint to garnish

Instructies

  • First prepare the ice cream by mixing the sour cream with confectioner’s sugar, lemon juice, heavy cream, and pepper and freezing in the ice cream machine.
  • For the pear soup, peel, halve, and core the pears.
  • Stew in a small covered pot with wine, water, and sugar.
  • Purée in a blender and sieve.
  • For the buchteln, mix the flours.
  • Stir the yeast into the lukewarm milk and mix in half of the flour.
  • Sprinkle more flour on top, cover, and let rise in a warm spot for about 30 minutes.
  • Beat the rest of the flour, the salt, egg, sugar, and oil into the starter dough with a cooking spoon until the dough comes away from the side of the bowl.
  • Cover and let rise another 20 minutes.
  • Roll out to ½in (1. 5 cm) and cut out circles with a 2 ½in (6 cm) cookie cutter.
  • Spoon lingonberry compote onto each.
  • Bring the edges together, and dip them in butter.
  • Place the buchteln with the edges down in a buttered pan.
  • Preheat oven to 320 °F (160 °C).
  • Let the buchteln rise for another 20 minutes.
  • Brush with melted butter and bake for 25 minutes, brushing with butter again halfway through.
  • Pour the pear soup into dishes, dust the buchteln with confectioner’s sugar and place in the soup.
  • Scoop the ice cream on top and garnish with mint.

Notes / Tips / Wine Advice:

If the lingonberry compote is too liquid, freeze it briefly before filling.
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Recipe Category Dessert
Country Austria / European

Buchteln With Vanilla Sauce

Buchteln With Vanilla Sauce

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Ingrediënten

Ingredients for 6 Servings

  • 1 cup 125 g Flour, fine
  • 1 cup 125 g Flour, coarse
  • 1 Egg
  • 3 tbsp 4 cl Oil
  • ½ cup 125 ml Milk, lukewarm
  • 2 tbsp 15 g Yeast
  • 3 tbsp 25 g Confectioner’s sugar
  • Dash of salt
  • 1¼ cup 150 g Apricot marmalade
  • 2 tsp 1 cl Rum
  • About 7 tbsp 100 g butter, melted, for brushing
  • 2 cups Vanilla sauce
  • Confectioner’s sugar for dusting

Instructies

  • For the dough, mix the flour together.
  • Mix the yeast with the lukewarm milk in a bowl.
  • Mix in half of the flour, sprinkle more flour on top, cover, and let rise in a warm spot for about 30 minutes.
  • Beat the rest of the flour, the salt, egg, sugar, and oil into the starter dough with a cooking spoon until the dough comes away from the side of the bowl.
  • Cover and let rise another 20 minutes.
  • Roll out to ½ in (1 cm) and cut out circles with a 2½ in (6 cm) cookie cutter.
  • Mix the apricot marmalade with rum and spoon onto each circle.
  • Bring the edges together, and dip them in butter.
  • Place the buchteln with the edges down in a buttered pan.
  • Preheat oven to 350 °F (180 °C).
  • Let the buchteln rise for another 20 minutes.
  • Brush with melted butter and bake for about 30 minutes.
  • In the meantime, prepare the vanilla sauce.
  • Dust the buchteln with confectioner’s sugar before serving with the warm vanilla sauce.
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Recipe Category Dessert
Country Austria / European

Pancake Soufflé

Pancake Soufflé

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Ingrediënten

Ingredients for 2 Servings

  • 3 Egg yolks
  • Zest of ½ lemon
  • Pulp of ½ vanilla bean
  • 7 tbsp 110 g Granulated sugar
  • 5 Egg whites
  • 1 tsp Potato flour
  • Butter for brushing
  • Confectioner’s sugar for dusting

Instructies

  • Preheat oven to 400 °F (200 °C).
  • Cream the egg yolk, lemon zest, vanilla pulp, and about 1½ tablespoons of granulated sugar.
  • Beat the egg whites with the rest of the granulated sugar to stiff peaks.
  • Using the whisk, carefully fold the potato flour into the egg whites.
  • Carefully mix the egg whites into the egg yolks with a spatula.
  • Butter a metal sheet or appropriate casserole dish and dust with some sugar.
  • With a dough scraper, place ¾ of the batter on the sheet in an oval shape like a boat.
  • Make a 3in (8 cm) slit in the surface.
  • Put the rest of the batter in a piping bag fitted with a star-shaped nozzle and decorate the upper and lower edges with rosettes.
  • Bake for 10–12 minutes.
  • Dust with confectioner’s sugar before serving.

Notes / Tips / Wine Advice:

Garnish Recommendation:

burgundy cherries
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Recipe Category Pancake’s / Crepes
Country Austria / European
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