Austrian Recipes

updated 2013-10-30

Conversions
1 US cup = 237 milliliters (ml)
1 UK, Australian or Canadian cup = 250 ml
1 standard US Tablespoon (tbsp.) = 15 ml
1 standard UK Tbsp. = 15 ml
1 standard Australian tbsp. = 20 ml
1 standard Canadian tbsp. = 15 ml
Teaspoons (tsp.) can be converted 1:1.

Important Information
Unlike American, British and Australian recipes, which generally list dry measures by volume, European recipes call for dry ingredients to be weighed. For the sake of convenience, all recipes in AM's book list the volume of dry ingredients to be used in standard US cups, tablespoons or teaspoons.
The dessert section lists the dry weight of certain critical ingredients in addition to the US cup measurement. It is recommended to weigh the ingredients with an accurate kitchen scale where indicated, since this can only improve the quality of the final result.

SALZBURGER NOCKERL

Ingredients:
1/4 cup heavy cream 1/4 cup bottled wild lingonberry sauce or any fruit preserves or jam 5 large egg whites 3/4 teaspoon salt 1/2 cup granulated sugar 1 tablespoon all-purpose flour 3 large egg yolks 1 teaspoon pure vanilla extract Confectioners sugar for dustingPreparation

Preparation:
Put oven rack in middle position and preheat oven to 400°F.
Pour cream into a 9-inch pie plate or shallow gratin dish and spoon lingonberry sauce into cream in dollops (it will be sparse).
Put egg whites and salt in a bowl, then set bowl in a larger bowl of hot water and stir whites to warm to room temperature, 1 to 2 minutes. Remove from hot water. Beat whites with an electric mixer at high speed until they just form soft peaks, then beat in granulated sugar, 1 tablespoon at a time, beating until whites just form stiff, glossy peaks. Sprinkle flour over meringue and fold in gently but thoroughly. Whisk together egg yolks and vanilla in a small bowl, then fold into whites gently but thoroughly.
Spoon large dollops of meringue onto cream mixture and bake until golden brown and set, 13 to 15 minutes. If you prefer a less creamy soufflé, bake 5 minutes more. Dust lightly with confectioners sugar and cool 5 minutes before serving.

The looks of this sweet dessert should present the three local city hills of Salzburg:
Kapuzinerberg in the east, Mönchsberg in the west and Hellbrunnerberg in the south.

WIENER SCHNITZEL

Ingredients
8 pieces Veal cutlets (90g each)
4 Eggs
200 g Breadcrumbs (very fine)
100 g Flour (fine)
300 ml Butter
100 g Vegetable oil (or peanut oil)
Salt
Lemon slices
(and fried parsley for garnish)

Preparation:
Tenderize the veal to about 2–4mm, and salt on both sides. On a flat plate, stir the eggs briefly with a fork. (The egg becomes too thin if you beat it too much). Lightly coat the cutlets in flour then dip into the egg, and finally, coat in breadcrumbs. Heat the butter and oil in a large pan (allow the fat to get very hot) and fry the schnitzels until golden brown on both sides. Make sure to toss the pan regularly
so that the schnitzels are surrounded by oil and the crumbing becomes ‘fluffy’. Remove, and drain on kitchen paper. Fry the parsley in the remaining oil and drain. Place the schnitzels on awarmed plate and serve garnishedwith parsley and slices of lemon.

Tipp:
Make sure to use high-quality, very fine breadcrumbs.
Genuine Wiener schnitzels need to be fried in a frying pan, not in a deep fryer.
Also, the use of butter is essential to give the schnitzels a typical ‘nutty’ taste.

Recommended side dishes:
Cranberry jam, parsley potatoes,
Rice, vgetables, salad (potatoe-salad)

APFEL STRUDEL

Prep Time: 1 hour, 30 minutes
Cook Time: 1 hour, 30 minutes
Total Time: 3 hours

Ingredients:
*Dough* 2 1/2 c. all-purpose flour (300g) 1/4 tsp. salt 2 T. plus 1 tsp. neutral oil (30 ml) 13 T. lukewarm water (200 ml) *Filling I* 7 T. butter (100 grams) 1 c. breadcrumbs (100 grams) *Filling II* 1/2 c. raisins (traditional, but optional) 4 T. rum (optional) or orange juice 6-8 c. chopped baking apples (5-6 large apples such as Gala or Granny Smith) 3/4 c. granulated sugar (150 grams) 1-2 tsp. lemon zest 4 T. lemon juice (about 1/2 large lemon) 1/4 tsp. cinnamon Melted butter for brushing dough (almost a whole stick or 1/2 cup) Powdered sugar for decorationPreparation:

To make the dough:
Place the flour in a bowl with the salt and add the water, then the oil. Stir with a spoon until it comes together and you can work it with your hands. Knead the dough until it is smooth and tacky, but not sticky, about 5 minutes. If you need to add more flour, only add it 1 teaspoon at a time. Form the dough into a smooth ball, brush it with a little oil and place it back in the bowl for 1 hour, room temperature. Covering the dough with plastic wrap is fine, too.

Make Filling I:
Heat the butter in a pan until foaming and add the breadcrumbs. Toast them, stirring constantly, until they are medium brown. Let cool.

Make Filling II: S
oak the raisins in the rum (or orange juice). You can heat them for 30 seconds in the microwave and then soak them until you are ready for them. Peel, core and chop the apples into small pieces. Add the sugar, lemon juice, lemon zest, raisins and cinnamon and mix well.

Roll out the dough on a lightly floured board to about 9 inches by 13 inches. Lightly flour a clean towel with no nap, place it over the dough, grab both (towel and dough) and flip over. Straighten both, as necessary. Using your hands, gently stretch the dough thinner on all sides, working your way around the sheet of dough. Stretch it until it starts to look translucent in spots. Let it rest a minute and stretch the areas you think are too thick, again. Thick edges can't be avoided and will be cut off. Brush dough with melted butter.
Spread the breadcrumbs over 2/3 of the dough and pat down evenly. Drain the apples and spread them over the other 1/3 of the dough. Cut off any thick edges of dough with kitchen shears. Using the towel, fold one side of the dough over the filling. Brush exposed dough with melted butter. Fold in ends of dough like an envelope (or burrito). Fold other side of dough up and over filling to form a roll. Brush with butter. Use towel to maneuver strudel to baking sheet lined with parchment paper. Roll strudel onto parchment paper so that the seam-side is down. Brush with melted butter.

Bake at 400°F for 20 minutes and then at 350°F for 40-60 minutes longer. Remove from oven, brush top with melted butter and sprinkle with powdered sugar while still warm. Transfer to a serving platter with a large spatula (or two). Cut into 1 1/2 inch wide slices with a bread knife or serrated knife and serve with your choice: Whipped cream Vanilla sauce Vanilla ice cream
Tips: If you are planning on serving the strudel the next day, leave on parchment paper and cover loosely with a clean kitchen towel. Place out of reach. Recrisp in oven, warming in microwave not as good.
Practice making strudel BEFORE you want to serve it. Make it at least once before the big day to see which steps you need to watch.
Err on the side of thicker dough. If you stretch it too thin (you know, Oma always says you should be able to read a newspaper through it!) before you put the filling in, when you wrap it you will stretch it more, and it might tear. Tearing causes the liquid to evaporate when baked, instead of steaming inside the package. It won't ruin your strudel, but it will not be perfect.

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