Apfelkren – Austrian Horseradish Sauce
This is a condiment from Austria that is traditionally served with boiled beef. It is nice with smoked meats as well. If you want to make this milder, add more sour cream/cream.
The Negus
This is posted for the ZWT 2006. I have not tried this recipe, and it is compliments of www.sallys-place.com
Topfenknodel
This was definitely the best dessert offering my friends and I had at the Kafe Sacher in Wien. Forget Sacher Torte (imo way too dry), try these instead. I have not provided a fruit compote – use one of your liking (at the Kafe Sacher they were served with an apricot sauce). This particular recipe was found at the GlobalGourmet and adjusted to include the toasted breadcrumbs. Note: In Austria, topfen (quark) would be used instead of cottage cheese. If you have it, use it. 🙂
Kaiserschmarren (Emperor’s Pancake) With Plum Compote
Forget the Sacher Torte! This is, imho, the best desert made in Austria. My friends and I were just finishing lunch at a heuriger in Grunzig when we saw enormous platters of this being served to another table. We had to find out what it was and order it ourselves. It may well have been the culinary highlight of our trip (that, and the one perfectly-prepared Wienerschnitzel, something that is not often done right, even in Austria). Spear a piece of the hot pancake, dip it into the plum compote and, yes, that is a smile on your face!
Fladle Noodles (For Soup)
On a recent trip to Austria, we enjoyed several soup containing these unique noodles. Yield is estimated in pancakes, but these will be sliced into noodle strips.
