Austrian Recipes
17 recipes found
Palatschinken (Austrian Crêpes)
Traditional palatschniken recipes make Austrian crepes filled with apricot jam, then rolled up (jelly-roll like) and dusted nicely with confectioners' sugar.
Chocolate Walnut Torte
Sacher Torte
In this version of the classic Viennese Sacher torte, from Luisa Weiss's cookbook "Classic German Baking," two dense chocolate cake layers are filled and topped with rum-scented apricot jam, then coated in a fudgelike chocolate glaze. Making a perfect Sacher torte with a level top and pristine shiny icing takes patience and precision. But don’t let that discourage you from having a go. Even if the glaze is slightly smudged and the top a bit askew, it will still taste delicious, and there are few cakes as richly satisfying as this. You can make a Sacher torte up to 3 days before serving. Store it under a cake dome or loosely covered, at room temperature. (Update: Some readers were having trouble with the glaze seizing in the original recipe. Luisa Weiss retested it, and we made some updates to the recipe that should clear it up.)
Pork Schnitzel With Quick Pickles
When most people think of schnitzel, they default to veal. But pork has its merits. Pork schnitzel is not only more economical than veal, it’s also richer in flavor and easier to cook (you’ve got a bigger margin of error when it comes to timing because pork isn’t as apt to dry out). This recipe calls for panko, which are fluffy Japanese-style bread crumbs that make the coating particularly light. But any bread crumbs will work. If you don’t want to make the quick pickles, serve this with a sliced up cucumber or two and/or fennel bulb with some lime wedges on the side. And if you happen to have lingonberry jam on hand, this is a great time to use it.
Blackberry Linzer Tarts
Lamb Schnitzels With Mint-Horseradish Pesto
This is a lamb dish done schnitzel-style, devised as a pairing for blaufränkisch wine from Austria. Ask your butcher to pound slices of top round of lamb, from the leg, only lightly, which will result in pieces that are about a half-inch thick, providing enough tolerance so the meat can brown without overcooking. Refrigerating the coated slices before frying them helps, too. A pesto sauce, made with mint leaves and zapped with horseradish, picks up some of the herbal and pepper flavors in the wine. Warm potato salad in a vinaigrette dressing would be a perfect side dish for the schnitzel.
Tafelspitz (Austrian Boiled Beef) With Apple-Horseradish
Chicken Breasts with Cabbage (Krauthendl)
Bischofsbrot (Bishop's bread)
Hazelnut Cake (Nussshaumtorte)
Mary Perpich's Apple Strudel
Austrian Plum Toasts (Zwetschkenpofesen)
Viennese Crescents
The following recipe came from the original edition of ''The New York Times Cook Book'' and was published on Dec. 18, 1955, when Nika Hazelton, the food writer, said it was the greatest cookie recipe ever devised.
Wiener Schnitzel
Perfect golden Wiener schnitzel can be a work of art. Or it can be the worst dish of your life, more like a piece of lead. the eggs have to be beaten with a little cream to make them fluffier, the bread crumbs are not pressed onto the meat, and when you cook the schnitzel -- and you always do only one slice at a time -- you keep it moving in the pan, nearly covered with bubbling oil. That's the only way to get the coating on the veal to form a puckery, crunchy surface. I use the top round cut. The very white milk-fed veal doesn't have enough flavor. You don't have to worry so much about tenderness because the veal is pounded. Each portion is cut on the bias about a half inch thick. Make sure all the membrane, or silver skin, is removed. Slice each piece through the middle, not quite all the way, then open it like a book, a butterfly. Place it between sheets of plastic and pound it flat and evenly, not too hard. You can trim away any ragged edges.
Potato Strudel (Erdaepfelstrudel)
Cream of Red Beet Soup (Rote Rueben Cremesuppe)
