Recipes

Redcurrant Muffins

Redcurrant Muffins

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Ingredients

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

Instructions

  • 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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Course; Cupcakes-Brownies
Cuisine; Austria / European

Whole Grain Cinnamon Stars

Whole Grain Cinnamon Stars

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Ingredients

  • 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

Instructions

  • 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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Course; Dessert
Cuisine; Austria / European

Whole Grain Vanilla Crescents

Whole Grain Vanilla Crescents

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Ingredients

  • 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

Instructions

  • 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 & 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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Course; Dessert
Cuisine; Austria / European

Caramelized Apricots

Caramelized Apricots

Use: as decoration for countless desserts and sweet dishes
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Ingredients

Instructions

  • 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 & Wine Advice

You can caramelized a multitude of other fruits (peaches, mangos, etc.) using the same recipe.
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Course; Fruit
Cuisine; Austria / European

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