Recipes

Apple Chips

Apple Chips

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

Instructions

  • 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 & 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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Course; Fruit
Cuisine; 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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Ingredients

  • 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

Instructions

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

White Chocolate Sauce

White Chocolate Sauce

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Ingredients

  • 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

Instructions

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

Notes & 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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Course; Dessert
Cuisine; Austria / European

Dark Chocolate Sauce

Dark Chocolate Sauce

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Ingredients

  • 6.3 oz 180 g Dark couverture chocolate or cooking chocolate, finely chopped
  • 7 tbsp 100 ml Milk
  • 7 tbsp 100 ml Heavy cream
  • 1 tbsp 20 g Honey

Instructions

  • Slowly bring milk, heavy cream, and honey to a boil and dissolve the chopped chocolate in it.
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Course; Chocolate / Sauce
Cuisine; Austria / European

Sour Cream Foam

Sour Cream Foam

Use: as a not-too-sweet addition to warm or cold fruity desserts
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Ingredients

  • 7 tbsp 100 ml Sour cream
  • 2 tbsp Milk
  • ¼ cup 30 g Confectioner’s sugar

Instructions

  • Put sour cream, milk, and confectioner’s sugar in a pot and mix with an immersion blender until creamy.
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Course; Sauce
Cuisine; Austria / European

Vanilla Foam

Vanilla Foam

Use as decoration for various desserts
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Ingredients

Ingredients for 4–6 Servings

  • 1 cup 250 ml Milk
  • 4 tsp 20 g Sugar
  • ⅓ oz 10 g Vanilla pudding mix

Instructions

  • Boil the milk with the sugar.
  • Mix the vanilla pudding mix with a bit of cold water and use it to thicken the milk.
  • Use an immersion blender to foam up the sauce.
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Course; Sauce
Cuisine; Austria / European

Apple Risotto With Chips

Apple Risotto With Chips

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Ingredients

Instructions

  • Let butter begin to melt in a pan and briefly sauté the rice.
  • Add the sugar, and when it begins to caramelized, deglaze with wine and infuse with milk.
  • Slice open the vanilla bean and add to the pan along with the cinnamon stick.
  • Now let the risotto cook, stirring occasionally.
  • Slice the apple thinly.
  • When the risotto is almost done, remove the cinnamon sticks, add the apples, and flavor with lemon juice.
  • Serve with apple chips, prepared according to the recipe.

Notes & Wine Advice

 Garnish Recommendation: Apple ginger sorbet (see p. 361)
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Course; Dessert / Fruit / Rice
Cuisine; Austria / European

Berries With Almond Amaretto Foam Au Gratin

Berries With Almond Amaretto Foam Au Gratin

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Ingredients

  • 14 oz 400 g Berries, according to taste
  • 2 tbsp 3 cl Amaretto
  • 3 tbsp 50 g Confectioner’s sugar
  • 3.5 oz Peach purée
  • For the Almond Amaretto Foam
  • 2 oz 50 g Almonds, grated
  • 2 Egg yolks
  • ½ cup 60 g Confectioner’s sugar
  • 3.5 oz Pastry cream
  • ⅓ cup 8 cl Amaretto
  • ¼ cup 60 ml Whipped cream

Instructions

  • Marinate the washed berries with amaretto and confectioner’s sugar.
  • Portion the peach purée into deep dishes and spread the berries on top.
  • For the foam, beat the egg yolks with confectioner’s sugar and amaretto until creamy.
  • Fold in the pastry cream, almonds, and whipped cream.
  • Spread the foam on the berries and cook about ½ minute, until golden brown, in an oven preheated to maximum heat (or in the broiler).

Notes & Wine Advice

Garnish Recommendation:
cream ice cream or honey ice cream
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Course; Dessert / Fruit
Cuisine; Austria / European

Honey ice cream

Honey ice cream

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Ingredients

Ingredients for 4–6 Serving

  • 1 cup 250 ml Heavy cream
  • ½ cup 125 ml Milk
  • 6 tbsp 125 g Honey
  • 4 Egg yolks

Instructions

  • Boil the heavy cream and milk.
  • Mix the egg yolks with honey and beat into the cream/milk mixture in a double boiler, until the mixture begins to thicken.
  • Sieve and place the cooled cream in the ice cream machine or freeze in a shallow pan, stirring occasionally.
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Course; Ice cream
Cuisine; Austria / European