Recipes

Apricot French Toast With Honey Whipped Cream

Apricot French Toast With Honey Whipped Cream

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Ingredients

For the Vanilla Milk

  • ½ cup 125 ml Milk
  • 1 Egg
  • Dash of vanilla sugar

For the Honey Whipped Cream

Instructions

  • For the honey whipped cream, mix the whipped cream with liquid honey and then chill.
  • Take the crusts off the brioche rolls by grating them, setting the crumbs aside.
  • Halve the rolls, brush with apricot marmalade, and fill with apricot pieces.
  • Put the rolls back together.
  • For the vanilla milk, beat all the ingredients together.
  • Dip the brioche on both sides, roll in the crumbs, and fry in hot oil until golden brown on all sides.
  • Remove from the oil and let drain on paper towels.
  • Place on dishes and garnish with honey whipped cream.
  • Dust with confectioner’s sugar before serving.

Notes & Wine Advice

This French toast can also be prepared with fresh French toast. In that case, you don’t need as much milk, since fresh bread can’t absorb as much.

Garnish Recommendation:

lukewarm or cold cardamom berries
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Course; Dessert
Cuisine; Austria / European

Arme Ritter

Arme Ritter

French Toast
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Ingredients

Ingredients for 6 Servings

Instructions

  • Take the crusts off the brioche rolls by grating them, setting the crumbs aside.
  • Mix the milk with egg yolk, vanilla sugar, granulated sugar, and rum.
  • Pour over the brioche rolls and let them become saturated.
  • After 15 minutes, squeeze out the excess liquid, cut open to the middle, and fill with chopped dried plums and lingonberry compote.
  • Form the brioche rolls into balls.
  • Beat the egg white a bit, dip the brioche dumplings in it, and roll in the crumbs.
  • Heat oil in a pan and fry until golden on all sides.
  • Remove from the oil and let drip on paper towels.
  • Mix cinnamon and confectioner’s sugar.
  • Place the French toast on plates and dust with cinnamon sugar.

Notes & Wine Advice

Garnish Recommendation:

Preserved dried pears and plums or Cardamom berries
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Course; Dessert
Cuisine; European / French

Tyrolean Poppy Balls With White Chocolate Sauce

Tyrolean Poppy Balls With White Chocolate Sauce

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Ingredients

  • 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

Instructions

  • 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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Course; Chocolate / Dessert
Cuisine; Austria / European

Wäschermädeln

Wäschermädeln

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Ingredients

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

Instructions

  • 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 & 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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Course; Dessert / Fruit
Cuisine; Austria / European

Schlosserbuben

Schlosserbuben

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Ingredients

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

Instructions

  • 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 & Wine Advice

Garnish Recommendation:

vanilla sauce  and plum sorbet
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Course; Dessert / Fruit
Cuisine; Austria / European

Fried Elderflowers

Fried Elderflowers

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Ingredients

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

Instructions

  • 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 & Wine Advice

Garnish Recommendation:

vanilla sauce
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Course; Dessert
Cuisine; Austria / European

Fried Apple Slices

Fried Apple Slices

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Ingredients

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

Instructions

  • 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 & Wine Advice

Garnish Recommendation:

vanilla sauce or vanilla ice cream 
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Course; Fruit
Cuisine; Austria / European

Sour Cream Dalken With Berries

Sour Cream Dalken With Berries

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Ingredients

Ingredients for 6–8 Servings

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

to marinate

For the Quark Sauce

Instructions

  • 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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Course; Dessert / Fruit
Cuisine; Austria / European

Bohemian Dalken

Bohemian Dalken

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Ingredients

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

Instructions

  • 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 & 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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Course; Dessert
Cuisine; 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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Ingredients

Ingredients for 10–12 Servings For the Sour Ice Cream

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

Instructions

  • 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 & Wine Advice

If the lingonberry compote is too liquid, freeze it briefly before filling.
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Course; Dessert
Cuisine; Austria / European