Chanterelle Compound Butter
This works nicely with barbequed vegetable or warm, crunchy breads such as ciabatta or bread sticks.
Pumpkin Seed Spaetzle(Austria)
Pumpkin seeds give earthy flavor and lovely color to this side dish. This recipe is part of New Austrian Cuisine, via Bon Appetit. The original recipe calls for pumpkin seed oil, but as it may be hard to find I have substituted sunflower seed oil. You will need a spaetale maker, ricer, or piping bag to make the spaetzle.
Classic Sachertorte (Austria)
This is Vienna’s “Pride and Glory.” This recipe is adapted from Rick Rodgers’ “Kaffeehaus: Exquisite Desserts from the Classic Cafes of Vienna, Budapest, and Prague.”
Pea Spaetzle With Mint, Chives, and Tomatoes(Austria)
Making spaetzle is easy, with no fancy equipment needed: a coarse grater, colander, or wide perforated spoon or ladle with 1/4-inch holes will work well. From Bon Appetit.
Pumpkin Gnocchi With Chanterelle Mushrooms/Porcini
An earthy, hearty and warming Italian-Austrian medley of fantastic aroma, a bit of work and effort, but absolutely worth it! Serve as a starter or main dish.
