The Viennese Cuisine
Because Vienna was the center of the Hapsburg Empire, whose reach encompassed 600 million Eastern and Southern Europeans, you can expect to find a spectrum of cuisines beyond Austrian specialties. Besides Wiener Schnitzel and Hungarian Goulash, you'll find dumplings from Bohemia, Turkish coffee and superb pastries and desserts. Vienna is also famous for ist coffeehouses and heurigen (wine cellars).
The traditional meal is Tafelspitz (boiled beef - the national dish of Austria) and the world-renowned Sachertorte for dessert.
Did you know that Viennese cuisine is the only one in the world named after a city? This is all the more remarkable as almost all its dishes derive from other European countries.
For more than 1000 years the Austrian monarchistic empire was widely extended in Europe and was mixed up with multipe different nationalities and cultures, focused in the empire`s capital and reflected in the Cuisine.
Some Schnitzel Varieties
The average quality of Austrian restaurant food and service is remarkably high. It's hard to get a bad meal, especially if you stick to the specialties. A typical schnitzel is perfectly prepared, even in the most mundane chain restaurants along the highway.
Salzburger NockerlFor two people
3 tbsp butter
Linzertorte5 oz sugar
5 oz flour
¼ teaspoon cinnamon
5 oz butter
raspberry jam for filling
5 oz ground almonds
1 beaten egg for brushing the pastry
On a pastry board mix together all dry ingredients. Cut the butter into small pieces and crumble it into the dry mixture until it becomes fine and crumbly. Add the egg and work the mixture into a smooth dough. Roll out two-thirds of the pastry into a springform pan and spread a good amount of raspberry jam on top of it. Roll the remaining dough with your hands into thin, even, rounded pastry strips (think "Slim Jim"). Arrange the strips in a criss-cross pattern over the top of the cake. Brush with beaten egg and bake until golden brown at about 350 degrees.
Gugelhupf3 ½ oz butter
4 tbsp milk
5 oz sugar grated rind of ½ a lemon
5 eggs, separated
1 tsp vanilla
10 oz flour
½ cup raisins, washed and dried
2 tsp baking powder
Use butter or margarine to grease a bundt cake form and sprinkle flour over the greased form until it has a thin layer of flour all over. Shake off the excess flour. Beat egg whites until very stiff, set aside. Beat butter until very creamy, add sugar and beat until pale and fluffy, add eggs one by one and vanilla and lemon rind and beat mixture until it turns pale yellow and very creamy. Mix flour and baking powder and add 2/3 of the flour and all the milk by the spoonful to the mixture. Add the remaining flour, raisins and the egg whites by the spoonful and gently fold under the mixture. Bake at 350 degrees until golden brown. Let the Gugelhupf cool in the pan for about 30 minutes and sprinkle it with powdered sugar after removing it from the pan.
Cinnamon Stars9 oz sugar ½ egg white
9 oz blanched ground almonds 3 ½ oz powdered sugar
¼ tsp cinnamon
a little lemon juice
3 tbsp butter
Sift together sugar and cinnamon. Add ground almonds and mix together. Make a little well in the center and add the water and about ½ an egg white. Knead until mixture forms a firm dough. Roll out on a very lightly floured pastry board and cut into stars with a pastry cutter. Bake at very low temperature (200 degrees) until golden brown. Mix powdered sugar with lemon juice to a thick consistency and spread over the stars. Let dry until set (or) let set until dry. <g>
Chocolate Kisses2 egg whites 5 oz blanched, ground almonds
2 ½ oz powdered sugar rice paper
3 oz softened chocolate
Ground almost until fine, whip egg whites until very stiff, fold in half of the powdered sugar, whisk again until smooth. Fold in the remaining sugar and softened (not hot) chocolate and almonds. Drop in spoonfuls onto rounds of rice paperor baking paper, leaving a little room for the cookies to spread. Bake at a mild temperature (200 degrees) until cookies are set and dry.
Viennese Apple StrudelStart with the strudel pastry:
8 oz plain flour 1 pinch salt
1 tsp vinegar 1/8 cup lukewarm water
1 tbsp oil
In a bowl mix together flour, vinegar, oil and salt. Add enough warm water until the mixture sticks together and can be put onto a pastry board sprinkled with flour. With your hands knead the dough and add flour or water if necessary until the dough becomes silky smooth and keeps its shape. Put a little (1/2 tsp) oil into a warm bowl and spread it around until there is a thin film. Place the dough into the bowl and turn it over several times until it is covered with a thin film of oil, cover with clean cloth and let rest for about 30 minutes.
In the meantime, prepare the apples:
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