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.
Linzer Torte
Linzer Torte is a holiday classic in the Austrian, Hungarian, Swiss, German and Tyrolean traditions, often prepared for Christmas. The recipe for this rich dessert has been known since the late 1600s and is thought to have originated in Linz, Austria. A copy from 1696 can be found at the Vienna Stadt-und Landesbibliothek. In the 1850s, an Austrian traveler by the name of Franz Hoelzlhuber allegedly brought the Linzer Torte to Milwaukee, from where the recipe spread over the United States. PS Let common sense be your guide when turning on the oven to pre-heat.
