recipes

Whole Wheat Buchteln

Whole Wheat Buchteln

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Ingrediënten

Ingredients for 10–12 Servings

  • 3⅓ cups 500 g Whole wheat flour
  • 1¼ cups 300 ml Milk
  • 5 tbsp 40 g Yeast
  • Dash of salt
  • 7 tbsp 100 g Butter ,or untempered vegetable margarine, room temperature
  • 5 tbsp 100 g Honey
  • 3 Egg yolks
  • Zest of 1 lemon
  • Flour for the work surface
  • Plum marmalade for the filling
  • Butter or untempered vegetable margarine for the pan

Instructies

  • Warm a little less than 2 cups of milk and mix with yeast and about 2/5 of the whole wheat flour.
  • Cover and let rise for 20 minutes in a warm place.
  • Warm the rest of the milk and mix it with the rest of the flour and honey.
  • Knead with the starter dough, then mix in egg yolks, salt, lemon zest, and room temperature butter.
  • Cover the dough again and let rise for 30 minutes in a warm place.
  • Punch the dough down and then let rise for another 30 minutes.
  • Roll out on a floured work surface and cut out 4in (10 cm) circles with a cookie cutter.
  • Place some plum marmalade on each and fold the edges together.
  • Butter a baking pan and place the buchteln in it close together with the seam down.
  • Brush with melted butter, let rise for another 30 minutes.
  • Preheat oven to 375 °F (190 °C) and bake for about 30 minutes.

Notes / Tips / Wine Advice:

These fine buchteln are not only great served cold with coffee, but also warm as a main course.
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Recipe Category Dessert
Country Austria / European

Anise Curls

Anise Curls

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Ingrediënten

  • 2 Eggs
  • ¼ cup 50 g Light brown sugar
  • ¼ cup 40 g Whole wheat flour
  • Light margarine
  • Anise

Instructies

  • Preheat oven to 350 °F (180 °C).
  • Beat the eggs and sugar until somewhat creamy and fold in the whole wheat flour.
  • Rub a baking sheet with light margarine or line with parchment paper.
  • Spread small circles of batter onto the sheet, sprinkle with anise, and bake for 8–10 minutes, until golden brown.
  • Remove from the baking sheet with a spatula while still warm and form curls over the handle of a cooking spoon.
  • Let cool.
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Recipe Category Dessert
Country Austria / European

Quark And Butter Crescents

Quark And Butter Crescents

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Ingrediënten

  • 2½ cups 250 g Spelt flour
  • 1 stick plus 1 tbsp 125 g Butter, or untempered vegetable margarine, room temperature
  • 4.5 oz 125 g Low-fat quark
  • 2 Egg yolks
  • 2 tbsp Milk
  • Salt
  • 2 tbsp plus 1 tsp 20 g Dry yeast
  • Flour for the work surface
  • About 2 tbsp 30 g Butter, or untempered vegetable margarine for the pan
  • 1 Egg yolk mixed with
  • 1 tbsp Milk for brus

Instructies

  • Knead all the ingredients, except for the egg yolk and milk for egg wash, into a dough and form a log.
  • Wrap in foil and let rest for an hour.
  • Roll out the dough on a floured work surface to an 18×16 in (45×40 cm) rectangle.
  • Cut in half the long way.
  • Cut the two strips into triangles.
  • Brush with melted butter and roll loosely into crescents (from the wide side to the point).
  • Place the crescents on a buttered baking sheet.
  • Mix egg yolks and milk and brush the crescents with the mixture.
  • Let the crescents rise for about half an hour at 86 °F (30 °C).
  • Preheat the oven to 375 °F (190 °C) and bake for about 25 minutes.
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Recipe Category Dessert
Country Austria / European

Redcurrant Muffins

Redcurrant Muffins

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Ingrediënten

Ingredients for 12–15 Muffins

  • 2½ cups 380 g Whole wheat flour
  • 4 tsp 20 g Baking powder
  • 10.5 oz 300 g Redcurrants (or blackcurrants)
  • 3 Eggs
  • 1 cup 220 g Brown sugar
  • 2 sticks 220 g Melted butter, or untempered vegetable margarine
  • 3 tbsp 20 g Confectioner’s sugar mixed with vanilla pulp
  • 1¾ cups 400 ml Fat free yogurt
  • Butter or vegetable margarine for the pan
  • Confectioner’s sugar for dusting

Instructies

  • Preheat oven to 350 °F (180 °C).
  • Mix the flour and baking powder.
  • Beat the eggs slightly and add the sugar, melted butter, and vanilla sugar.
  • Stir in the yogurt.
  • Fold in the washed, crushed currants and flour.
  • Spoon the batter into buttered muffin pans and bake for 25 minutes.
  • Let sit for 5 minutes in pans, then dust with confectioner’s sugar and serve.
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Recipe Category Cupcakes-Brownies
Country Austria / European

Whole Grain Cinnamon Stars

Whole Grain Cinnamon Stars

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Ingrediënten

  • 1½ cups 125 g Whole grain oats flakes
  • ⅓ cup 50 g Whole wheat flour
  • 3 tbsp plus 2 tsp 75 g Honey
  • 1 oz 25 g Almonds, ground
  • 1 stick plus 1 tbsp 125 g Butter or untempered vegetable margarine
  • 1 tsp Cinnamon ground
  • Zest of 1 lemon
  • Whole wheat flour for the work surface
  • Butter or untempered vegetable margarine for the baking sheet

For the Glaze

  • 4 tbsp Coconut flakes
  • 2 tbsp Arrowroot starch
  • 1 tbsp Milk
  • 1 tbsp Honey

Instructies

  • Preheat oven to 350 °F (180 °C).
  • Lightly brown a quarter of the oats in a pan and let cool.
  • Knead all the oats with flour, almonds, honey, butter, cinnamon, and lemon zest.
  • Let rest 20 minutes in the refrigerator.
  • For the glaze, put the coconut flakes in a food processor to make coconut flour.
  • Mix this flour with arrowroot starch, milk, and honey.
  • Roll out the dough 5 mm thick on a floured work surface.
  • Cut out stars and brush them with the glaze.
  • Place them on a buttered baking sheet and bake for about 10 minutes.
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Recipe Category Dessert
Country Austria / European

Whole Grain Vanilla Crescents

Whole Grain Vanilla Crescents

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Ingrediënten

  • 1 cup 150 g Whole wheat flour
  • 5 oz 150 g Almond, ground
  • 1 stick plus 2½ tbsp 150 g Butter or untempered vegetable margarine, cold
  • ⅓ cup 70 g Raw cane sugar
  • 1 Vanilla bean
  • 2 Egg yolks
  • Confectioner’s sugar mixed with vanilla pulp to dust

Instructies

  • Preheat oven to 340 °F (170 °C).
  • Mix the flour and almonds.
  • Slice the vanilla bean the long way and scrape out the pulp.
  • Cut the cold butter into small pieces and coat in the flour almond mixture.
  • Add the sugar, vanilla pulp, and egg yolks and quickly knead to a smooth dough.
  • Let rest in the refrigerator for about 10 minutes.
  • Roll the dough into a log, cut off ⅓ oz (10 g) pieces, and shape them into crescents.
  • Place the crescents on a baking sheet lined with parchment paper and bake for 10–15 minutes.
  • Remove from the oven and dust with vanilla sugar while still warm.

Notes / Tips / Wine Advice:

Since the warm crescents break very easily, it is a good idea to remove them from the baking sheet with the paper and let them cool.
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Recipe Category Dessert
Country Austria / European

Caramelized Apricots

Caramelized Apricots

Use: as decoration for countless desserts and sweet dishes
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Ingrediënten

  • 8 Apricots
  • 2 tbsp Sugar or vanilla sugar
  • 3 tbsp Butter
  • 1 cup 250 ml Orange juice
  • Juice of ½ lemon

Instructies

  • Wash and pit the apricots, then slice them thinly.
  • Carefully warm sugar or vanilla sugar in a hot pan until it is liquefied and brown.
  • Add butter and let melt.
  • Add the fruit to the pan, pour in the orange and lemon juices, and cover to steam for a short amount of time.
  • Continuously spoon the juices over the fruit.
  • If the liquid gets too viscous, thin with a little bit of water.

Notes / Tips / Wine Advice:

You can caramelized a multitude of other fruits (peaches, mangos, etc.) using the same recipe.
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Recipe Category Fruit
Country Austria / European

Apple Chips

Apple Chips

Use: as decoration for many desserts and sweet dishes, such as apple risotto
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Ingrediënten

  • 2 Apples cored
  • Confectioner’s sugar

Instructies

  • Preheat oven to 320 °F (160 °C).
  • Slice the unpeeled apples very thin, preferably with a bread cutter or mandolin.
  • Lay the apple slices on a baking sheet lined with parchment paper, dust with confectioner’s sugar, and caramelize in the oven for a few minutes.

Notes / Tips / Wine Advice:

For more delicate, if somewhat more time consuming, apple chips, place the raw apple slices in a vacuum bag with about 21oz (600 g) of simple syrup (see p. 40) and some lemon juice, blanch after 5 minutes, and then chill in ice water. Then take the apple slices out and let dry in the oven for about 8 hours at 120–140 °F (50–60 °C). Turn the chips over halfway through.
You can prepare pear chips using the same recipe.
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Recipe Category Fruit
Country Austria / European

Stewed Honey Peach With Lavender Ice Cream And Elderberry Purée

Stewed Honey Peach With Lavender Ice Cream And Elderberry Purée

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Ingrediënten

  • Ingredients for 5 Servings
  • 2 cups 500 ml Riesling
  • ⅓ cup 80 g Granulated sugar
  • ⅔ cup 250 g Honey
  • 8 Peaches
  • 4 Lavender flowers
  • 14 oz 400 g Lavender ice cream (see p. 355)
  • 14 oz 400 g Elderberry purée (see p. 180)
  • Confectioner’s sugar for dusting

Instructies

  • Preheat oven to 320 °F (160 °C).
  • Boil the Riesling and sugar.
  • Add the peaches for 2 minutes, then take out and peel.
  • Arrange the peaches in a casserole dish.
  • Add the lavender flowers to the Riesling mixture and reduce to half.
  • Remove the lavender.
  • Stir honey into the mixture and pour over the peaches.
  • Bake for 40 minutes.
  • Remove from oven, let cool just briefly, and place each warm peach on a plate.
  • Scoop lavender ice cream next to each peach.
  • Spoon elderberry purée onto each and dust with confectioner’s sugar.

Notes / Tips / Wine Advice:

Garnish Recommendation: 
vanilla foam
From the Honey Cane
It is hard to believe, but until the nineteenth century, the word “sweet” was used almost exclusively in relation to honey, not sugar. Only the truly rich could afford cane sugar, which had to be imported from exotic lands at outrageous prices. Honey, on the other hand, like bees, there was more than enough of. Already by the fourth century, Apicius had collected numerous ancient sweet recipes like boiled ostrich in honey, flamingo with dates and honey, and eggs with honey on top, which display sweetness as the vade mecum of roman gourmet cooking. And as we know from Emperor Nero’s house books, 400,000 silver coins were paid for honey alone for a banquet at his court.
In addition to bee’s honey, cooks from Assyria to Palestine used date honey, pressed from the fruit, and palm honey or palm juice as sweetener. The word “honey” became synonymous with sweet in early antiquity. So it’s no surprise that when people first became aware of sugar cane in the time of Alexander the Great, they called it “honey cane.”
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Recipe Category Dessert / Fruit
Country Austria / European

White Chocolate Sauce

White Chocolate Sauce

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Ingrediënten

  • 7 oz 200 g White couverture chocolate
  • ⅔ cup 150 ml Heavy cream
  • ¼ cup 60 ml Milk
  • 4 tsp 2 cl Grand Marnier
  • Lavender Pick-Me-Up

Instructies

  • Chop the couverture and melt in a double boiler.
  • Be careful not to overheat it!
  • Stir in heavy cream, milk, and Grand Marnier.

Notes / Tips / Wine Advice:

An old Viennese saying goes, “You could talk lavender away.” It is used to indicate someone who is talking blooming nonsense. The lavender is blooming, too, but its use in the kitchen is anything but nonsense. The blue blossoms of the lavender plant (Lavandula angustifolia) are not only good for the aromas of perfume makers, but also to give sweet (or sour) dishes a particularly fresh and irreplaceable flavor.
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Recipe Category Dessert
Country Austria / European
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