Time to shake up your holiday cookie roster? How about a batch of Austrian Husarenkrapferl cookies? This gorgeous almond shortbread, dusted with icing sugar and finished off with a dollop of jam, will be the talk of the dessert table.
OK people the holidays, less then a month away! Have you started your preps, like for anything, yet? I have not except for a little cookie dabbling in the kitchen. This year I am serving up some Husarenkrapferl cookies and I am so very proud to include them in a Canadian Cookie Collaboration!
The Punschtorte is a classic Austrian cake with a big boozy punch! A thin cake sandwiches a rum punch filling, and finished off with a thick pink fondant icing.
No one knows for sure the origins of this Punschtorte cake but it may have been introduced to Vienna in the Middle Ages by the Ottoman armies some time during the 17th century. The components include cake crumbs, chocolate, rum, apricot jam, citrus juices. It is a kick-ass cake! Individual pastries are known as Punschkrapfen.
Want to surprise guests with a new kind of cold salad? Then try this Spätzle Salad, a special egg noodle, served with fresh veggies, bacon, cheese and a light dressing.
My new food obsession is spätzle (or spaetzel)! I consumed large amounts of it during my summer vacation in Austria and Hungary. What are they? Well they are like a cross between dumplings and soft egg noodles. You will find them in almost every plate served to you in Central European countries. Spätzle means “little sparrow”. Almost all countries have the same spelling, yet in Hungary they are usually called nokedli. After reading this post you will be able to prepare your own delicious cold spätzle salad which will be a hit at your next pot-luck party.
And finally, a bonus at the end of the post with a few pics from my summer vacation! 🙂
Actually do not imagine that at all, it would be really scary!
But just wanted to let you know I will be away for the next couple of weeks as I head off on holiday to Austria and Budapest! I am so excited!
You will get a very special new post on June 14th 2016 so keep an eye out for that. And I will be back at the end of the month with my contribution for Food ‘n Flix (which I am hosting so join us) with the movie ‘I Am Love’.
Although mostly associated with Christmas, you can enjoy these delicate crescent shaped Austrian Vanillekipferl cookies year round.
It’s time for the MENA (Middle Eastern & North African) Cooking Group. This monthly group has for goal to help us discover the culture and cuisine of the countries found in these parts of the world. For the month of January we did things a little different: we were asked to choose a traditional cookie from our culture. I made Austrian Vanillekipferl cookies, in honor of a big part of my cultural background but mostly in honor of my Austrian dad who is currently recovering from a successful heart surgery.
Yes it is already time for the next instalment of The Liver Experiment where I will try to acquire a taste for liver. Over a 10 week period I will cook, consume and post my experience once a week about trying to appreciate my food nemesis. If you want to know why I am doing this in the first place please read my Week 1 post. Again, thank you all for your comments and support. I am really enjoying the exchange with my readers with this series all over the social medias and comments. I hope my experiment will inspire you to try the same with your own personal food nemesis. And even if you are determined to hate liver for life I hope you will follow along throughout the whole series.
I was so happy to be able to combine Week 3 with this month’s Creative Cooking Crew, our first one of 2014! This month our theme was dumplings: any kind from any nation so there was plenty of room for creativity. I decided to follow my ancestral roots for this challenge. One of the most authentic foods you will find in Austrian cuisine are a type of dumpling called knödel. This week we will prepare Austrian Liver Dumplings, one of the most popular knödel dishes.
Some of my friends organized a Vodka and Perogie party. I wanted my contribution to reflect the theme but also include a twist on my heritage. Hence I chose to make an Austrian Potato Salad.
This potato salad has a little trick up its sleeve. There is no mayonnaise and very little oil. The sauce is made with a bit of potato water and a small amount of mashed potatoes, plus all the other ingredients. Less calories and just as creamy. I like the tangy touch of the mustard and vinegar contrasting with the sweet red onions and sliced gherkins. This is as refreshing as a potato salad can get.
Here is a tip I bet you did not know: apparently adding a bit of vinegar to the boiling liquid will keep the potatoes from falling apart into mush once cooked. For white potatoes it will also help to keep them white when mashing.
I found this recipe on Jersey Bite blog but she claims its origins from the Cook’s Illustrated Magazine.
2 pounds Yukon Gold potatoes (do not use any other kind)
1 cup chicken broth
1 cup water
1 teaspoon salt
1 Tablespoon sugar
2 Tablespoons white wine vinegar
1 Tablespoon Dijon Mustard (I used with seeds too)
1/4 cup vegetable oil
1 small red onion, chopped fine (about 3/4 cup)
6 gherkins, minced (about 2 Tablespoons)
2 Tablespoons minced fresh chives
ground black pepper to taste
Peel and quarter potatoes lengthwise, and cut into 1/2 inch thick slices.
Bring potatoes, broth, water, 1 teaspoon salt, sugar, and 1 Tbs. vinegar to boil in 12 inch heavy-bottomed skillet over high heat. Reduce heat to medium-low, cover, and cook until potatoes offer no resistance when pierced with paring knife, 15 to 17 minutes. Remove cover, increase heat to high (so cooking liquid will reduce), and cook 2 minutes.
Drain potatoes in colander set over large bowl, reserving cooking liquid. set drained potatoes aside. Pour off and discard all but 1/2 cup cooking liquid (if 1/2 cup liquid does not remain, add water to make 1/2 cup.) Whisk remaining tablespoon vinegar, mustard, and oil into cooking liquid.
Add 1/2 cup cooked potatoes to bowl with cooking liquid mixture and mash with potato masher or fork until thick sauce forms (mixture will be slightly chunky.) Add remaining potatoes, onion, gherkins, and chives, folding gently with rubber spatula to combine. Season to taste with salt and black pepper. Serve warm or at room temperature.
Cuisine: Austrian |Recipe Type: Vegetables & Side Dishes