recipes

Cardamom Berries

Cardamom Berries

as an addition to various desserts, such as cream schmarren or chocolate soufflé
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Ingrediënten

  • ½ cup 125 ml Red wine
  • ½ cup 250 ml Redcurrant juice
  • 3 tbsp Honey
  • 1 tbsp Vanilla pudding mix
  • 4 tsp 20 g Vanilla sugar
  • ⅓ cup 80 g Granulated sugar
  • 14 oz 400 g Mixed berries (redcurrants, blackberries, raspberries, wild strawberries, or blueberries)
  • 1 tbsp ½ kl Cardamom
  • Pinch of ground ginger
  • 1 tbsp Water

Instructies

  • Boil the red wine with redcurrant juice, honey, granulated sugar, and vanilla sugar, and reduce to half.
  • Stir the vanilla pudding mix with 1tbsp water and thicken the mixture with it.
  • Remove from heat and stir in the berries, cardamom, and ginger.
  • Fill a hot rinsed canning jar, close tightly, and put in a cool place.
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Recipe Category Fruit
Country Austria / European

Preserved Raisins

Preserved Raisins

Use: as an addition to various warm sweet dishes like kaiserschmarren, but also an ingredient for apple strudel
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Ingrediënten

  • 35 oz 1 kg Raisins
  • 2 cups 450 g Granulated sugar
  • ⅓ cup 80 g Vanilla sugar
  • 4¼ cups 1l White wine
  • 2 Cinnamon sticks
  • Zest of one ½ lemon
  • Zest of one ½ orange
  • ¼ cup 6 cl Port wine
  • ¼ cup 6 cl Rum

Instructies

  • Mix together all the ingredients except the rum and let sit for 24 hours in the refrigerator.
  • Then bring to a boil once and fill hot rinsed canning jars.
  • Heat the rum, light it, and pour over the raisins.
  • Close the jars well.

Notes / Tips / Wine Advice:

Raisins, Zante Currants, Sultanas

When top confectioners can pick out their raisins, they mostly choose dried wine grapes. They are big, reddish raisins with pits and a thick peel, different in appearance and taste from sultanas and Zante currants.
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Recipe Category Dessert
Country Austria / European

Preserved Peaches

Preserved Peaches

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Ingrediënten

  • 35 oz 1 kg Peaches
  • 4 cups 900 g Sugar
  • ¾ cup 200 ml White wine
  • ¾ cup 200 ml Water
  • 2 Cinnamon sticks
  • 5 Cloves
  • 10.5 oz 300 g Glucose syrup (can be substituted with simply syrup, see p. 40)
  • 2 cups 450 ml Whisky (Bourbon)

Instructies

  • Slowly bring the sugar, wine, water, cinnamon, and cloves to a boil.
  • Half and pit the peaches.
  • Blanch the peaches in the slowly boiling mixture and peel off the skin.
  • Let the liquid boil a bit longer, then pass through a sieve and add the sugar syrup and whisky.
  • Put the peaches in hot rinsed canning jars, pour the mixture over them, and place 1 clove and 1 cinnamon stick in each jar.
  • Close the jars tightly.

Notes / Tips / Wine Advice:

Not just for Melba

The Romans called the juicy peach a Persian apple. Many natural healers still rely on its diuretic and expectorant effects. Master patissiers also swear and swore on it, above all the great Auguste Escoffier, who invented the presumably most famous peach dish: the “Peach Melba,” created for the coloratura soprano Nellie Melba.
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Recipe Category Dessert
Country Austria / European

Preserved Apricots

Preserved Apricots

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Ingrediënten

  • 12 Apricots
  • 1 cup 250 ml White wine
  • ⅝ cup 125 g Granulated sugar
  • ½ Vanilla bean
  • 1¾ tbsp 20 g Vanilla sugar
  • Juice of 1 lemon
  • 3 tbsp 4 cl Apricot Brandy
  • Rum to cover

Instructies

  • Cut the apricots in half, blanch in boiling water, shock in ice water, and peel off the skin.
  • Quarter and pit the apricots.
  • Boil the white wine with the sugar, vanilla sugar, vanilla bean, and lemon juice.
  • Add the apricots, remove from heat, and let set.
  • Flavor with apricot Eau de Vie.
  • Fill hot rinsed canning jars.
  • Heat the rum, light it, and cover the apricots.
  • Close the jars tightly.
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Recipe Category Fruit
Country Austria / European

Preserved Dried Pears And Plums

Preserved Dried Pears And Plums

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Ingrediënten

  • 18 oz 500 g Dried pears
  • 10.5 oz 300 g Dried plums
  • 1¾ cup 400 g Granulated sugar
  • 4¼ 1l Red wine
  • 2 cups 500 ml Water
  • 4 tsp 20 g Vanilla sugar
  • 2 tbsp 1 kl Ground ginger
  • 3 Cinnamon sticks
  • 5 Cloves
  • ¼ cup 6 cl Lavender juice (see p. 205)
  • ½ cup 12 cl Poire Williams

Instructies

  • Boil the red wine, water, cinnamon sticks, cloves, sugar, vanilla sugar, dried pears, and dried plums.
  • Remove from heat and flavor with ginger, lavender juice, and Poire Williams.
  • Fill hot rinsed canning jars and close tightly.

Notes / Tips / Wine Advice:

The fruit can be thickened to the desired consistency with a bit of cornstarch.

Acidic, Bitter, or What?

The apricot (Prunus armeniaca, Latin for Armenian plum) is native to Europe and is known as an Austrian specialty, but it originally came from Asia Minor. From there, the proto-apricots were spread through Rome by merchants. And the ancient Romans brought the “amerellum” (which, unbelievably, means acidic, sharp, and bitter) north. When Lauriacum was excavated near Linz, ancient apricot pits were found in amphoras. Wachau apricots were first mentioned in writing in 1679. Since then, apricots have become a pillar of Austrian dessert cuisine thanks to apricot dumplings, strudel, cake, and marmalade. (See recipe on p. 188.)
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Recipe Category Fruit
Country Austria / European

Preserved Rhubarb

Preserved Rhubarb

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Ingrediënten

  • 18 oz 500 g Rhubarbs
  • ½ cup 125 ml White wine, preferably Riesling
  • ½ cup 125 ml Water
  • 4 tsp 20 g Vanilla sugar
  • ⅔ cup 150 g Granulated sugar
  • Juice of 2 lemons
  • 1 Vanilla bean
  • ½ Bunch lemon balm
  • Rum to cover

Instructies

  • Peel the rhubarbs, cut off the ends, and slice into ½-1 in (1–2 cm) wide pieces.
  • Bring the white wine, water, vanilla sugar, granulated sugar, lemon juice, and vanilla bean to a boil.
  • Place the rhubarb pieces in the boiling liquid and then remove from heat.
  • Chop the lemon balm coarsely and place in a spice bag.
  • Add the spice bag to the rhubarbs, cover with foil, and let sit overnight in a cool place.
  • Remove the spice bag.
  • Fill hot rinsed canning jars, heat the rum, light it, pour over the rhubarbs, and close the jars tightly.

Notes / Tips / Wine Advice:

The Barbarian Root

The ancient Greeks called this sour stalk—somewhat disrespectfully— “Rha barbarous” or “root of a foreign tuber,” though its delicately bitter taste is perfect for taking the edge off sweetness. Whether in compote or cake, old Viennese dessert cuisine loves the rhubarb, particularly in the time between April and July, as a non-musical counterpoint. After August, rhubarbs should be avoided for health reasons.
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Recipe Category Fruit / Vegetables
Country Austria / European

Wild Strawberry Coulis

Wild Strawberry Coulis

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Ingrediënten

  • 18 oz 500 g Wild strawberries
  • ¼ cup 5 cl lemon juice
  • ¼ cup 5 cl Orange juice
  • ½ cup plus 1 tbsp 130 g Granulated sugar
  • 4 tbsp 20 g Vanilla sugar
  • 3 tbsp 4 cl Cognac

Instructies

  • Briefly boil the lemon juice, orange juice, vanilla sugar, and granulated sugar.
  • Mix with half of the wild strawberries.
  • Pass through a fine sieve.
  • Mix in the rest of the strawberries and flavor with cognac.

Notes / Tips / Wine Advice:

Sweet and Sour Cherries

Sweet cherries are most suited to cherry cakes. The tart form of this beloved stone fruit is the sour cherry, which has many more uses, from sour cherry marmalade to black forest torte as well as gelatin and fruit sauce.
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Recipe Category Fruit
Country Austria / European

Berry Ragout

Berry Ragout

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Ingrediënten

  • 10.5 oz 300 g Berries, according to taste (such as blackberries, raspberries, blueberries)
  • 2 cups 500 ml Red wine
  • ¼ cup 80 g Honey
  • 2 tsp 10 g Vanilla sugar
  • 3 tbsp 4 cl Grand Marnier

Instructies

  • Let the red wine, vanilla sugar, and honey slowly cook down until the liquid is the consistency syrup.
  • Remove from heat.
  • Add the washed berries and Grand Marnier, fill canning jars, and close tightly.
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Recipe Category Fruit
Country Austria / European

Burgundy Sour Cherries

Burgundy Sour Cherries

Use: as garnish for warm baked goods such as cream schmarren or quark soufflé
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Ingrediënten

  • 9 oz 250 g Sour cherries (can be substituted with sweet cherries), pitted
  • 1 cup 250 ml Burgundy (can be substituted with another full red wine)
  • 4 tbsp Honey
  • 1 tbsp Vanilla pudding mix
  • 4 tsp 20 g Vanilla sugar
  • ⅓ cup 80 g Granulated sugar
  • ¼ cup 6 cl Kirsch
  • Dash of Coriander
  • 3 tbsp Water

Instructies

  • Boil the burgundy with honey, vanilla sugar, granulated sugar, and coriander.
  • Reduce to a third.
  • Stir the vanilla pudding mix with the water and sit into the red wine blend.
  • Remove from heat, add cherries, and let set.
  • Season with kirsch.

Notes / Tips / Wine Advice:

Burgundy cherries taste best when served warm.
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Recipe Category Fruit
Country Austria / European

Orange Ragout

Orange Ragout

Use: served cold or slightly warmed with sweet dishes such as chocolate soufflé or semolina dumplings
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Ingrediënten

  • Ingredients for 10 Servings
  • ⅓ cup 80 g Sugar
  • Juice of 8 oranges
  • ⅓ cup 8 cl Grand Marnier
  • 3 tbsp Grenadine
  • Some cornstarch
  • 10 Oranges in slices
  • Some water

Instructies

  • Caramelize the sugar to a golden color in a pot and deglaze with orange juice.
  • Pour in Grand Marnier and grenadine and boil halfway.
  • Mix some cornstarch with cold water and thicken the juice with it.
  • Let cool and then add the orange slices.

Notes / Tips / Wine Advice:

Fruits of the Cedar

The fruit of the orange tree is the most successful citrus fruit in the world (in the USA alone, 25 billion oranges are harvested yearly), and is available in two main varieties: blond oranges (e.g. Florida, Jaffa, Navel, Sunkist, Valencia) and blood oranges (e.g. Moro, Sanguine, Tarocco). The word “orange” originally comes from Sanskrit and means “cedar apple
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Recipe Category Fruit
Country Austria / European
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