Recipes

Quark Fruit Cake

Quark Fruit Cake

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Ingredients

  • 5 tbsp 40 g Yeast
  • ¾ cup 200 ml Water, lukewarm
  • 2⅓ cups 400 g Whole wheat flour
  • 2 tbsp plus 1 tsp 50 g Honey
  • 3½ tbsp 50 g Butter, or untempered vegetable margarine, room temperature
  • Dash of sea salt
  • Light margarine for the pan

For the Cream

  • ¾ cups 200 ml Milk
  • ½ cup 80 g Rice flour
  • ¼ cup 80 g Honey
  • 14 oz 400 g Low-fat quark
  • 1 Egg
  • 4 tsp 10 g Confectioner’s sugar mixed with vanilla pulp
  • 35 oz 1 kg Seasonal fruit (e.g. strawberries, grapes, plums, etc.)

Instructions

  • Dissolve yeast in some lukewarm water and add to the flour.
  • Mix in the honey, butter, and sea salt and pour in the rest of the water.
  • Knead strongly for 10 minutes.
  • If the dough is too soft, add a bit more flour.
  • Cover and let rise in a warm place for about 45 minutes, until it has doubled in volume.
  • Preheat oven to 400 °F (200 °C).
  • In the meantime, boil milk for the quark cream.
  • Sprinkle in the rice flour and boil to make a porridge.
  • Mix in honey, quark, egg, and vanilla sugar.
  • Cut the washed fruit into small pieces.
  • Knead the dough well once more, roll out, and place in a buttered cake pan (with a 1in (2 cm) high edge).
  • Spread the quark cream smooth on top and press the fruit into the cream.
  • Bake for about 45 minutes.
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Course; Cake / Fruit
Cuisine; Austria / European

Quark Cake With Stewed Apricots

Quark Cake With Stewed Apricots

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Ingredients

  • 3½ tbsp 50 g Butter or untempered vegetable margarine, melted
  • Dash of salt
  • 4 Egg yolks
  • 6 tbsp 120 g Honey
  • 14 oz 400 g Low-fat quark
  • 4 tsp 15 g Whole wheat semolina
  • 2 oz 60 g Raisins
  • Juice of ½ lemon
  • 4 Egg yolks
  • 4 tsp 20 g Granulated sugar Butter, or untempered vegetable margarine for the pan

For the Stewed Apricots

  • 14 oz 400 g Apricots, pitted
  • ¼ cup 1/16 l Water Pulp, of 1 vanilla bean
  • 3 tbsp Honey

Instructions

  • Preheat oven to 375 °F (190 °C).
  • Cream the butter with salt, egg yolk, and honey.
  • Mix in the quark, semolina, raisins, and lemon juice.
  • Beat the egg whites, add sugar, and beat to stiff peaks.
  • Carefully fold into the mixture.
  • Butter an 11in (28 cm) spring-form pan and sprinkle with whole wheat breadcrumbs.
  • Fill with the batter and bake for 35–40 minutes.
  • For the stewed apricots, quarter and pit the apricots.
  • Heat honey in a pan.
  • Add apricots, water, and vanilla pulp and cook until the apricots are soft.
  • Let the cake cool and serve with the cooled apricots.
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Course; Cake / Fruit
Cuisine; Austria / European

Canary Milk

Canary Milk

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Ingredients

  • 1 cup 220 ml Milk
  • ¼ cup 50 ml Heavy cream
  • ⅓ cup 70 g Granulated sugar
  • Pulp of ½ a vanilla bean
  • 4 Egg yolks
  • 4 tsp 2 cl Rum

Instructions

  • In a double boiler, beat milk, cream, granulated sugar, vanilla pulp, rum, and egg yolks until creamy.
  • Serve right away.

Notes & Wine Advice

When Canaries Snack on Vanilla

It seems that canaries particularly like the thinner variation of classic vanilla sauce, since in Vienna they are its namesake. It is primarily used on ducat buchteln and milk cream strudel. Perhaps the reason for the relationship between canaries and vanilla is the exotic origins of both the bright songbird and of the aromatic fruit of the orchid, the most precious of which is considered to be Bourbon Vanilla from the island of Réunion (formerly Bourbon). Discriminating canaries—just like pampered foodies—would decline to snack on canary milk that was made with commercially produced vanilla sugar or synthetic vanilla extract instead of a scraped out vanilla bean. Instead of real vanilla, these products contain the synthetic vanilla replacement “vanillin,” made of eugenol and guaiacol.
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Course; Fruit / Sauce
Cuisine; Austria / European

Peach Purée

Peach Purée

Apricot Puree
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Ingredients

  • 21 oz 600 g Peaches (or apricots)
  • 5 oz Simple syrup
  • 2 tsp 10 g Vanilla sugar
  • 3 tbsp 4 cl Lemon juice
  • 3 tbsp 4 cl Peach liqueur
  • 4 tsp 2 cl Cointreau

Instructions

  • Wash the peaches or apricots, quarter, and pit.
  • Purée in a blender along with simple syrup, vanilla sugar, and lemon juice then pass through a fine sieve.
  • Flavor with peach liqueur and Cointreau.

Notes & Wine Advice

If you make the purée out of white peaches, you will have the necessary fruit purée for the “Bellini” cocktail created by Arrigo Cipriani for Harry’s Bar in Venice.
Purists may peel the peaches first, but sieving the fruit ultimately has the same effect. lemon sauce
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Course; Fruit
Cuisine; Austria / European

Pear Marmalade With Chili

Pear Marmalade With Chili

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Ingredients

  • 5.5 lbs 2.5 kg Pears (Gute Luise variety, if available)
  • 70 oz 2 kg Preserving sugar
  • ⅓ oz 10 g Citric acid
  • 4 tsp 2 cl Lemon juice
  • Chili threads or finely chopped chili peppers to taste

Instructions

  • Peel, core, and quarter the pears.
  • Bring to a boil with preserving sugar, citric acid, and lemon juice and let boil briskly for 5–7 minutes.
  • Sieve or purée.
  • Mix in the chili threads or finely chopped chili peppers to taste.
  • Fill hot rinsed canning jars with the hot marmalade, close tightly, and put in a cool place.

Notes & Wine Advice

Caution: too much chili will make the marmalade too spicy!
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Course; Fruit / Sandwich toppings
Cuisine; Austria / European

Orange, Grapefruit, And Lime Marmalade

Orange, Grapefruit, And Lime Marmalade

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Ingredients

  • 4.5 lbs 2 kg Oranges
  • 18 oz 500 g Grapefruits
  • 10.5 oz 300 g Limes
  • 70 oz 2 kg Preserving sugar

Instructions

  • Peel the oranges and cut into slices.
  • Put half of the peels in warm water and let sit for 24 hours.
  • Change the water 3–4 times during this period.
  • Squeeze the grapefruits and limes.
  • Put the oranges together with the preserving sugar, lime juice, and grapefruit juice in a pot and let boil for 5 minutes.
  • Blend and then sieve the marmalade.
  • Remove the peels from the water, cut away the white parts, and cut into very small cubes.
  • Mix the peel into the marmalade.
  • Fill hot rinsed canning jars, close tightly, and put in a cool place.
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Course; Fruit / Sandwich toppings
Cuisine; Austria / European

Peach Vanilla Marmalade

Peach Vanilla Marmalade

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Ingredients

  • 2.5 lbs 1.2 kg Peaches, fully ripe
  • 35 oz 1 kg Preserving sugar
  • 4 tsp 2 cl lemon juice
  • 4 tsp 2 cl Peach liqueur
  • 1 Vanilla bean

Instructions

  • it and quarter the peaches.
  • Bring to a boil with lemon juice and preserving sugar and let boil for 5 minutes.
  • Blend and sieve.
  • Bring the marmalade to a boil again and add the vanilla bean, halve lengthwise.
  • Let boil for 2 more minutes.
  • Remove the vanilla bean, scrape out the rest of the pulp, and add it to the marmalade.
  • Remove from heat and stir in the peach liqueur.
  • Fill hot rinsed canning jars with the hot marmalade, close tightly, and put in a cool place.
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Course; Fruit / Sandwich toppings
Cuisine; Austria / European

Apple Elderflower Marmalade With Cardamom

Apple Elderflower Marmalade With Cardamom

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Ingredients

  • 4.5 lbs 2 kg Apples (Golder Delicious)
  • 4.5 lbs 2 kg Preserving sugar
  • Ground cardamom

For the Elderflower Syrup

  • 2 cups 500 ml Water
  • 8 Elderflowers
  • 18 oz 500 g Preserving sugar
  • ½ lemon cut into slices
  • ⅓ oz 10 g Citric acid

Instructions

  • For the elderflower syrup, wash the elderflowers, and then put in a pot with the preserving sugar, lemon slices, and citric acid.
  • Boil water and pour over the elderflower mixture.
  • Cover and keep in a cool place overnight.
  • Strain the syrup.
  • Peel, core, and quarter the apples.
  • Boil in preserving sugar and elderflower syrup, blend, and sieve.
  • Flavor with cardamom to taste.
  • Fill hot rinsed canning jars, close tightly, and put in a cool place.
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Course; Fruit / Sandwich toppings
Cuisine; Austria / European

Cherry Peppermint Marmalade

Cherry Peppermint Marmalade

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Ingredients

  • 2 cups Simple syrup
  • 1 Bundle of peppermint
  • 5.5 lbs 2.5 kg Sweet cherries
  • 70 oz 2 kg Preserving sugar

Instructions

  • Wash and pit the cherries.
  • Chop the peppermint coarsely and place in a burlap spice bag.
  • Warm the simple syrup and add the peppermint bag, cherries, and preserving sugar.
  • Cover and chill overnight.
  • On the next day, remove the peppermint bag (squeeze it out well), bring the cherries to a boil and let boil for 5 minutes.
  • Blend and sieve.
  • Fill hot rinsed canning jars with the hot marmalade, close tightly, and put in a cool place
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Course; Fruit / Sandwich toppings
Cuisine; Austria / European