Kaiserschmarrn

This comforting brunch dish is essentially a scrambled crepe. Serve with fruit preserves and milky coffee. Adapted from a recipe by Sydney Oland at Serious Eats. http://bit.ly/q1c2Pp

Spaetzle

Make and share this Spaetzle recipe from Food.com.

Vanillekipferl

A trick for making vanilla icing sugar is to place of couple of vanilla bean pods in a jar with icing sugar and a couple of weeks later the icing sugar will be well sented with vanilla.

Esterhazy Torte/Esterhazyschnitten/Almond Meringue Slices

This is not a simple recipe but it’s worth it! It’s from the cookbook, “Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest, and Prague” by Rick Rodgers. It is composed of six thin, nut meringue layers made with a mixture of ground hazelnuts and almonds (you can also use just almonds or just hazelnuts). The layers are filled with a kirsch buttercream and the top layer is covered with an apricot glaze and is then covered with a faux fondant icing which is feathered with melted dark chocolate (it looks like a Napolean). You can make this 2 days ahead, cover and refrigerate.

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