Panadlsuppe
Make and share this Panadlsuppe recipe from Food.com.
Chicken Riesling
A delicious sauce made with cream, Austrian Riesling (which is usually dry), and egg yolks turn plain old chicken into a dish that is truly elegant! Serve with fine egg noodles and a green salad.
Topfenpalatschinken – Crepes With Quark Filling
This is another classic Viennese dessert. Thinly baked crepes, filled with a Quark Cream filling and finished in the oven. It is important to use authenthic German Quark/Topfen. Some of the upscale markets and German deli’s in the US carry it but if you can’t find it, there is a fantastic recipe for home made Quark already posted. “Recipe #476124”, it’s easy and inexpensive to make and works perfect for this recipe.
Grandma Schatz Apple Pancakes
I created this recipe from my memory of the pancakes my Grandma cooked for us. These are not cake pancakes, but more like a dumpling dough. The one thing I omit is the melted butter she always added into the batter. Sauteeing the apples in butter, and serving the pancakes with butter, in my opinion, is, as Grandma would say, “gut genug!” (good enough!)
Viennese Coffee(Bon Apetit)
I would love to be in Austria right now, at a little outdoor cafe, sipping this warm and soothing drink. I usually sub whipped coconut cream instead of the dairy version. From Bon Apetit, 1991 and posted on Epicurious.
