Recipes from the Great Chefs of Austria
Return to Herzerl Tours Home Page	A LIGHT MENU FOR SUMMER - FROM THE VIENNESE CULINARY INSTITUTE: Pike-Perch- Serbian style served with parsley potatoes and Green & White Asparagus- (can be replaced with fresh green beans - in the markets now) Strawberry/Rhubarb Compote- served over vanilla ice cream. Pair the fish with an Austrian wine- Grüner Veltliner - now available in better wine stores. And the dessert with a Spät - Auslese (a sweet wine). Write to us at sms@herzerltours.com if you want us to send you the recipes. Also, you can read about the Grüner Veltliner on our Facts web page. The Viennese Cuisine is the only cuisine named after a city. As the dishes came from all the countries that were part of the Austrian empire, the Viennese cuisine is a true fusion cuisine. It is said that the Viennese took from all the others and made it more elegant. (quote by chef Fargl from the Vienna Culinary Institute "Am Judenplatz", where Herzerl Tours takes participants on the "A TASTE OF VIENNA" tour to learn to cook the Viennese way). Liptauer with dark bread Viennese potato soup Pork goulasch with Small dumplings Apple strudel The above dishes were demonstrated and cooked under the guidance of Susanne Servin at a cooking class in Bronxville, NY, in November 2002. "LIPTAUER" - CHEESE SPREAD (Liptauer Brot Aufstrich) 250 gram (g) = 10 oz cottage cheese (regular, small curd) 60 g = 2 oz butter 2 tablespoons of sour cream 1/4 cup of finely chopped onions 1 tablespoon of pickles, finely chopped 1 tea spoon capers, finely chopped 1 anchovy filet, finely chopped, or paste, 1/2 teaspoon 1 teaspoon caraway seeds 1 teaspoon red paprika powder (sweet) salt and pepper to taste chopped chives for garnishing Mix the butter with the cottage cheese and the sour cream Add all other ingredients and stir them together Put it on a cold plate in a dome shape Garnish the Liptauer with chopped chive and serve with dark bread Published by Herzerl Tours / courtesy of the Culinary Institute Of Vienna-Am Judenplatz The Chefs of the Vienna Culinary Institute (where our classes take place) and Herzerl Tours offer you a Fall Menu. Return to the top VIENNESE POTATO SOUP (Wiener Erdþpfel Suppe) 4 portions if served as a main course, 8 portions if served before entrée • 1 lt. chicken stock or 2 cans of chicken stock (add one cup of water • 1 oz = 2 Tbsp butter • 1 oz = 2 Tbsp flour • 2 oz = 1/4 cup bacon, cubed • 2 - 3 cups of root vegetables, cubed - carrots, parsnips, etc. • 3 cups potatoes, peeled and cubed • 1/2 large onion, chopped • 2 Tbsp dried Porcini mushrooms, soaked in luke warm water • 2 tsp salt, pepper •1 tsp dried marjoram • 1/2 cup chopped fresh parsley Cut onion, vegetables and bacon into small cubes. Melt butter and brown the cubed onion, vegetables and bacon. Add flour, brown flour also, but not too long. Fill up with the stock, add spices and drained mushrooms, stir until soup starts to boil, reduce heat. Let soup simmer for about 10 minutes. Add potato cubes and let soup simmer again for about 15 minutes - potatoes should be soft. Now the soup is ready - if necessary, add more spices. Serve and garnish with chopped parsley. Published by Herzerl Tours/ courtesy of the Culinary Institute Of Vienna-Am Judenplatz Return to the top PORK GOULASCH (Schweinsgulyas) 4 portions 500gram (g) = 18 oz pork (shoulder cut)- cut in cubes - approx. 2 oz p/cube 250g = 9 oz = 1 generous cup chopped onions 40g = 2 oz = 1/4 cup oil 40g = 2 oz = 1/4 cup red paprika powder (sweet if possible) 1/2 liter = 4 cups water 250g = 9oz = 1 generous cup sour cream 40 g = 2 oz = 1/4 cup flour 1 tea spoon tomato paste (optional) 40g = 2oz = 1/4 cup lemon peels or 2 tablespoons white vinegar 2 teaspoon ground caraway seeds; salt to taste Season meat cubes with salt and sautŽ in hot oil Remove meat from pan and add chopped onion into oil. Brown it slightly. Add the paprika powder and stir, then immediately add the water. Add the lemon peels (or vinegar), salt, caraway and tomato paste ( if desired) Add browned meat, cover and sautŽ for about 25 minutes In a cup stir sour cream, flour and a dash of water until smooth When meat is tender, take out of the pot, stir the sour cream/flour mixture with a whisk into paprika/pork stock Let it simmer for another 5 minutes. If desired pass through a sieve, Put meat back into sauce and reheat. SAUERKRAUT MAY BE ADDED TO THE PORK VERSION (Szegedin). THE DISH CAN ALSO BE FIXED BY REPLACING THE PORK WITH VEAL, BEEF, CHICKEN (w/o sauerkraut). Published by Herzerl Tours/ courtesy of the Culinary Institute of Vienna/Am Judenplatz Return to the top SMALL FLOUR DUMPLING (Nockerl) 4 portions 250gram (g) = 9oz. = 1 1/8 cup flour 1 egg 3 tablespoon oil (canola) 1/4 liter = 1/4quart =1cup milk 1 tea spoon salt Mix milk and egg and add to flour Add oil and salt Work dough only lightly and briefly In large pot boil water to which salt is added Put dough on a small cutting board and cut the "Nockerl" with a blunt knife directly into the boiling water Let them cook about 5 minutes , strain and rinse with cold water Toss in warm butter (optional) Published by Herzerl Tours / old family recipe of SMS Return to the top APPLE STRUDEL (Apfel Strudel) This classic recipe is usually made with home made or frozen strudel dough, but phyllo dough works well too and is quicker. 1 pkg. frozen philo dough – take out of freezer and defrost for 2 hrs. – one roll of dough will give you approx eight small strudels For the filling: 2 1/2 lb. apples (McIntosh or Golden Delicious work well) 6 oz granulated sugar 1 tea spoon vanilla sugar 1 tea spoon dark rum or Weinbrand 6 oz dry raisins 1/8 teaspoon ground cinnamon 1 lemon 8 oz bread crumbs (unseasoned) 12 oz unsalted butter powdered sugar and sweet cream Preheat oven to 375 º Peel, core & slice apples thin; as you slice them put peeled apples in a bowl of water & one small squirt of lemon juice to avoid browning. Mix sliced apples with sugar, vanilla sugar, cinnamon, lemon zest, juice from one lemon, and rum in a bowl -blend together well. While doing this roast bread crumbs with a little butter in a pan. When brown take off flame and mix with raisins; then add to apple mix. Melt butter over low flame. Put five layers of Philo on white flour-dusted sheet. Coat each layer well with melted butter. Cover 1/3 of the buttered top dough sheet with the apple mixture (not too close to edges), fold edges in. Use pastry brush and melted butter like glue to tape edges. By picking up the two ends lift the white sheet (tablecloth) to gingerly roll the dough into a big "sausage". Brush entire strudel well with melted butter. Pick-up strudel carefully and place strudel on a well-oiled cookie sheet and bake in oven for about 30 to 40 minutes at 375º F. While baking whip cream to “SCHLAG” –whipped cream. Place finished strudel to cool before dusting with powdered sugar. Enjoy your homemade Austrian Apfel Strudel Published by Herzerl Tours/courtesy of the Culinary Institute Of Vienna-Am Judenplatz Return to the top
Return to HERZERL TOURS, Special Interest Tours to Europe home page PUBLISHED BY HERZERL TOURS ON JAN 1, 2010. These recipes will all be part of the soon to be published cook book A Taste of Vienna ™ by Herzerl Tours. For further information E-mail us at: sms@herzerltours.com or call us at (800) 684-8488