Barbadian Souse
A delicious and very traditional dish prepared in various ways throughout the Caribbean and even Scotland. This however, is our way – the general Barbados/Bajan method. A MUST TRY!!
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.
Liptauer (Savory Paprika Cream Cheese Spread)
Liptauer spread is based on a soft sheep’s milk cheese called bryndza in the Slovak language. The dish probably came from the Province of Liptov, in the Tatra Mountains, within the old Austro-Hungarian Empire and was first made by sheep farmers. As Liptauer, it has traveled to neighboring regions of central Europe, including Germany, Austria, Italy, Serbia, Slovakia and Hungary.
