Recipes

Radetzky Rice

Radetzky Rice

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Ingredients

  • Ingredients for 4–6 Servings
  • 4.5 oz 125 g Short grain rice
  • Dash of salt
  • 2 cups 500 ml Milk
  • 1½ tbsp 20 g Butter
  • 6 tbsp 90 g Granulated sugar
  • Juice and zest of 1 orange
  • Juice and zest of 1 lemon
  • 3 tbsp 4 cl Rum
  • ½ cup 50 g Apricot marmalade
  • Butter for the dish
  • Confectioner’s sugar

Instructions

  • Blanch the short grain rice in boiling salt water.
  • Sieve and shock in cold water.
  • Slowly boil milk with the rice and add butter, granulated sugar, and the juice and zest of the lemon and orange.
  • Simmer the rice until it is soft.
  • Mix in the rum and apricot marmalade.
  • Butter a casserole dish and fill with the rice.
  • For the egg whites, begin beating them, add the granulated sugar and vanilla sugar, and beat to stiff peaks.
  • Loosely spread the egg whites over the rice and sprinkle almonds on top.
  • Brown for 3–4 minutes in an oven on maximum upper heat.
  • Dust with confectioner’s sugar and serve.

Notes & Wine Advice

If you want to serve Radetzy rice in individual servings, use small buttered rings and garnish with homemade fruit purée.
 
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Course; Dessert / Rice
Cuisine; Austria / European

Nut Casserole With Apples

Nut Casserole With Apples

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Ingredients

  • 7 oz Apple compote
  • 5½ tbsp 80 g Butter
  • 4 Egg yolks
  • Dash of cinnamon powder
  • Zest of 1 lemon
  • â…“ cup 80 ml Milk
  • 1 Dinner roll
  • 3 oz 90 g Walnuts, ground
  • 1 oz 30 g Breadcrumbs
  • 4 Egg whites
  • â…“ cup 80 g Granulated sugar
  • Butter and breadcrumbs for the dish
  • Confectioner’s sugar for dusting

Instructions

  • Preheat oven to 350 °F (180 °C).
  • Cream the butter with egg yolks, lemon zest, and cinnamon.
  • Soak the roll in milk, remove excess milk, and sieve.
  • Mix the sieved roll, nuts, and breadcrumbs into the butter.
  • Beat the eggs to stiff peaks with granulated sugar and fold in.
  • Mix in the apple compote.
  • Butter a casserole dish and sprinkle with breadcrumbs.

Notes & Wine Advice

Garnish Recommendation:

vanilla sauce
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Course; Casserole / Dessert / Fruit / Nuts
Cuisine; Austria / European

Noodle Casserole With Quark

Noodle Casserole With Quark

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Ingredients

Ingredients for 12 Servings

  • 7 oz 200 g Pasta
  • 2 cups 500 ml Milk
  • Salt
  • 2 tbsp Lingonberries
  • 9 oz 250 g Quark
  • 3 Egg yolks
  • 4 tsp 20 g Cornstarch
  • Dash of vanilla sugar
  • 3 Egg whites
  • ¼ cup 60 g Granulated sugar
  • Butter for the dish
  • Confectioner’s sugar for dusting
  • Compote as an addition

Instructions

  • Preheat oven to 350 °F (180 °C).
  • Boil the pasta in milk, salt lightly, and cook until soft.
  • Remove from heat and mix the strained quark into the warm pasta.
  • Mix in the egg yolk, cornstarch, and vanilla sugar.
  • Fold in the lingonberries.
  • Begin beating the egg whites, add granulated sugar, beat to stiff peaks, and fold in.
  • Butter a casserole dish and fill with the mixture.
  • Bake for about 20 minutes.
  • Dust with confectioner’s sugar and serve with compote.
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Course; Casserole / Dessert / Noodles
Cuisine; Austria / European

Apple Casserole With Elderberry Sauce

Apple Casserole With Elderberry Sauce

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Ingredients

Ingredients for 6 Servings

  • 9 oz 250 g Dinner rolls or brioche
  • 2 Apples
  • 2 oz 50 g Almonds, grated and roasted Cinnamon
  • â…“ cup 8 cl Calvados (apple brandy)
  • 2 cups 500 ml Heavy cream
  • ½ cup 120 g Granulated sugar
  • 7 Eggs
  • Butter for dish
  • Confectioner’s sugar for dusting
  • For the Elderberry Sauce
  • 4¼ cups 1l Red wine
  • 35 oz 1k g Elderberries, crushed
  • 1 Cinnamon stick
  • 1 cup plus 2 tbsp 250 g Granulated sugar
  • Cornstarch

Instructions

  • Preheat oven to 400 °F (200 °C).
  • Cut the rolls or brioche into cubes.
  • Peel and core the apples and cut into slices.
  • Mix the bread, apples, and almonds.
  • Beat the cream, eggs, and sugar and fold into the bread mixture.
  • Flavor with cinnamon and Calvados.
  • Fill a buttered dish and bake for about 30 minutes.
  • For the elderberry sauce, boil the red wine, elderberries, sugar, and cinnamon and simmer for 15 minutes.
  • Sieve.
  • Mix a bit of cornstarch with a little bit of water and then stir into the simmering sauce.
  • Remove the apple casserole from the dish and serve with the elderberry sauce and powdered sugar.

Notes & Wine Advice

Garnish Recommendation:

vanilla ice cream
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Course; Casserole / Dessert / Fruit
Cuisine; Austria / European

Classic Scheiterhaufen

Classic Scheiterhaufen

Funeral Pyre
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Ingredients

Ingredients for 6 Servings

  • 10.5 oz 300 g Brioche or dinner rolls, stale
  • 7 tbsp 100 ml Milk
  • 1 Egg
  • 1 oz 30 g Preserved raisins (see p. 189)
  • 3 tbsp 4 cl Rum
  • 1 oz 30 g Almonds, grated
  • 4 Apples or quinces
  • Juice of 1 lemon
  • 3½ tbsp 50 g Butter
  • 2 tbsp 1 kl Cinnamon powder
  • 3 Egg whites
  • ¼ cup 60 g Granulated sugar
  • 2 Egg yolks
  • 2 tsp 10 g Vanilla sugar
  • 2 tbsp 20 g Flour
  • Butter for the dish
  • Confectioner’s sugar for dusting

Instructions

  • Preheat oven to 340 °F (170 °C).
  • Mix the milk with the egg.
  • Cut the brioche or rolls into ½ in (1cm) slices and soak in the egg milk.
  • Cut the apple or quince into slices, sauté briefly in butter, and flavor with lemon juice and cinnamon.
  • Butter a ceramic loaf pan.
  • Arrange the apples and brioche like roof tiles and spread the raisins, rum, and almonds on top.
  • Beat the egg white to stiff peaks with the granulated sugar.
  • Fold in the egg yolk, vanilla sugar, and flour.
  • Spread on top of the Scheiterhaufen.
  • Bake for 25 minutes.
  • Remove from oven and serve dusted with confectioner’s sugar.
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Course; Dessert
Cuisine; Austria / European

Quark Gratin With Apricots

Quark Gratin With Apricots

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Ingredients

Ingredients for 6 Servings

Instructions

  • Mix the quark with cornstarch, confectioner’s sugar, egg yolks, rum, vanilla sugar, and lemon zest.
  • Begin beating the egg whites, add granulated sugar, and beat to stiff peaks.
  • Fold into the quark mixture.
  • Pit the apricots and cut into slices.
  • Butter deep oven-safe dishes, portion the quark mixture into each, and lay the apricot slices on top.
  • On maximum upper heat, brown for several minutes in the oven.
  • Dust with confectioner’s sugar and serve right away.

Notes & Wine Advice

Garnish Recommendation:

vanilla ice cream  or apricot sorbet
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Course; Dessert / Fruit
Cuisine; Austria / European

Sponge Cake Pudding

Sponge Cake Pudding

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Ingredients

Ingredients for 6–8 Servings

  • 3.5 oz 100 g Sponge cake
  • â…“ cup 150 ml Heavy cream
  • 3½ tbsp 50 g Butter
  • 4 Egg yolks Zest of 1 lemon
  • 2 tsp 10 g Vanilla sugar
  • 4 Egg whites
  • 3 tbsp 50 g Granulated sugar
  • Butter and granulated sugar for the molds

Instructions

  • Preheat oven to 400 °F (200 °C).
  • Cut the cake into cubes, saturate with heavy cream, and let soak.
  • Cream the butter until it is white.
  • Add the egg yolk, then the cake, vanilla sugar, and lemon zest.
  • Begin beating the egg whites, add granulated sugar, and beat to stiff peaks.
  • Fold into the cake mixture.
  • Butter individual servings sized molds and sprinkle with granulated sugar.
  • Bake in a water bath for 30 minutes.
  • Remove from molds and dust with confectioner’s sugar.

Notes & Wine Advice

Garnish Recommendation:

strawberries, strawberry purée , and vanilla foam 

Confectioner’s sugar for dusting

Preheat oven to 400 °F (200 °C). Cut the rolls into cubes and soak in the milk. Cream the butter with confectioner’s sugar until white. Add the egg yolk and lemon zest. Squeeze out some of the excess milk from the rolls and mix into the butter. Beat the egg whites to stiff peaks with granulated sugar and fold into the batter. Butter individual servings sized molds and sprinkle with granulated sugar. Fill and bake in a water bath for 30 minutes. Remove from molds and dust with confectioner’s sugar.
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Course; Dessert
Cuisine; Austria / European

Chocolate Orange Pudding Soufflé With Oranges

Chocolate Orange Pudding Soufflé With Oranges

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Ingredients

Ingredients for 6 Servings

  • 3.5 oz 100 g Cooking chocolate, ground
  • 2 Egg whites
  • 2 tbsp 30 g Granulated sugar
  • Zest of 2 oranges
  • Almonds grated
  • Confectioner’s sugar for dusting
  • Butter for the molds
  • Orange slices to garnish
  • Grand Marnier to marinate
  • For the Egg Whites
  • 3 Egg whites
  • 5 tbsp 70 g Granulated sugar

Instructions

  • Preheat oven to 350 °F (180 °C).
  • Mix the ground chocolate with orange zest and 1(!
  • ) egg white until the mixture becomes viscous.
  • Add the second egg and granulated sugar and mix for another half hour.
  • For the beaten egg whites, begin beating, add the granulated sugar, and beat to stiff peaks.
  • Carefully fold into the chocolate mixture.
  • Butter and fill individual serving sized molds or deep dishes.
  • Dust with confectioner’s sugar and sprinkle almonds on top.
  • Bake for 10 minutes.
  • Marinate the orange slices in Grand Marnier and serve with the pudding.
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Course; Chocolate / Dessert / Fruit
Cuisine; Austria / European

Peach Pudding Soufflé

Peach Pudding Soufflé

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Ingredients

Ingredients for 6 Servings

Instructions

  • Preheat oven to 350 °F (180 °C).
  • Mix the peach marmalade, egg white, granulated sugar, and grenadine for 15 minutes in a stand mixer on low, until it becomes viscous.
  • Begin beating the egg whites, add the granulated sugar, and beat to stiff peaks.
  • Carefully fold the egg whites into the peach mixture.
  • Dice the preserved peaches and fold into the mixture.
  • Butter and fill individual serving sized molds or deep dishes and bake for
  • 10 minutes.
  • Dust with confectioner’s sugar and serve.

Notes & Wine Advice

Garnish Recommendation:

vanilla ice cream  and strawberry purée
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Course; Dessert / Fruit
Cuisine; Austria / European

Strawberry Pudding Soufflé

Strawberry Pudding Soufflé

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Ingredients

Ingredients for 6 Servings

  • 18 oz 500 g Strawberries
  • 4 tsp 2 cl Lemon juice
  • 2 Egg whites
  • 3 tbsp 50 g Granulated sugar
  • Butter for the molds
  • Confectioner’s sugar for dusting
  • For the Egg Whites
  • 3 Egg whites
  • ½ cup 120 g Granulated sugar

Instructions

  • Preheat oven to 350 °F (180 °C).
  • Purée and sieve the strawberries.
  • Mix in a stand mixer for 15 minutes with lemon juice, egg white, and granulated sugar.
  • Begin beating the egg whites, add granulated sugar, and beat to stiff peaks.
  • Carefully fold into the strawberry mixture.
  • Butter and fill individual serving sized molds or deep dishes and bake for 10 minutes.
  • Dust with confectioner’s sugar and serve.

Notes & Wine Advice

Garnish Recommendation:

sour ice cream 
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Course; Dessert / Fruit
Cuisine; Austria / European