What is some well known Austrian cuisine?!
What is some well known Austrian cuisine?
Answers:
Potato Pancakes with Smoked Salmon, Caviar and Dill Cream
Serves 6
ingredients
1/2 cup crème fra?che or sour cream
1 teaspoon chopped dill
1 teaspoon fresh lemon juice
Kosher salt and freshly ground black pepper
1 tablespoon snipped chives
2 medium baking potatoes (1 pound), peeled
1 small onion
1 large egg, lightly beaten
2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/2 cup vegetable oil
1/2 pound thinly sliced smoked salmon
2 ounces caviar
directions
In a small bowl, stir the crème fra?che with the dill and lemon juice. Season with salt and black pepper and sprinkle with the chives. Refrigerate until ready to serve.
In a food processor or on a box grater, coarsely shred the potatoes and the onion. Transfer to a large, clean kitchen towel and squeeze dry.
In a medium bowl, mix the shredded potatoes and onion with the egg, flour, baking powder, 1 teaspoon of salt and 1/4 teaspoon of black pepper.
In a large nonstick skillet or on a griddle, heat the vegetable oil until shimmering. Drop 2 tablespoons of the potato mixture into the skillet and flatten with the back of a spoon to make a 3-inch round. Make about 5 more pancakes and cook over moderately high heat until golden on the bottom, about 4 minutes. Flip the pancakes and cook until golden, about 2 minutes longer. Transfer to paper towels to drain. Repeat with the remaining potato mixture; you should have 12 pancakes.
Arrange the potato pancakes on a platter. Serve warm, with the dill cream, smoked salmon and caviar.
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APFELSTRUEDEL: Baked Apple Pouches with Cinnamon and Raisins
A tasty apple dessert with a pretty presentation. If you like apple dumplings or turnovers, you'll like this one.
Puck wraps an apple-raisin filling inside egg roll wrappers to form little pouches in this recipe. The filling is quite tart, but when eaten alongside vanilla ice cream, the flavors balance well. Don't be scared off by the pouch concept: it only takes about 10 minutes to wrap up all the pouches.
If the tops of the egg roll skins are getting too brown before the rest of the pouch looks crisp, place a sheet of aluminum foil lightly over the top of the pouches.
Yield: 8 pouches
7 Tbsp unsalted butter
1 pound Granny Smith apples, peeled, cored, halved, and thinly sliced
1/4 cup sugar
1/4 cup golden raisins
Juice of 1 lemon
1/2 tsp ground cinnamon
16 large egg roll skins
Confectioner's sugar, for garnish
Vanilla ice cream
Preheat the oven to 350 degrees.
In a large sauté pan over medium heat, melt the butter; pour off 1/4 cup of melted butter and set it aside. Add the apples, sugar, raisins, lemon juice, and cinnamon and sauté, stirring frequently, until the apples are tender, about 8 minutes.
While the apples are cooking, line a baking sheet with parchment paper and cut 8 pieces of kitchen string, about 6-8 inches long each, and set aside.
In the sauté pan, divide the apple filling into eight roughly equal portions. Place an egg roll skin on a flat work surface with one of the points facing towards you. Place another skin on top, perfectly aligned with the first. Spoon one portion of apple filling into the center of the wrappers and gather the corners up around the filling to create a pouch. Tie the pouch around the top with a piece of kitchen string. Don't worry if some of the wrapper isn't completely contained within the string. Don't tie the string too tight. Transfer the pouch to the baking sheet. Repeat with the rest of the ingredients to make 8 pouches in all.
Brush the pouches with the reserved melted butter. Put the baking sheet in the oven and bake the pouches until their wrappers are golden and crisp, 10 to 15 minutes.
Transfer the pouches to individual serving plates and snip the strings off with kitchen shears. Dust each pouch with powdered sugar and and serve with a scoop of vanilla ice cream.