Kaiser Pancakes (Kaiserschmarren)
January 27, 2008 | Filed Under The Flyng Apple, New York Times, Breakfast, Friends, Desserts/Sweets, Austrian Cuisine | 18 Comments
This Sunday’s New York Times has an article out on dining in Austria, and our friend and fellow blogger, Angelika of The Flying Apple is a major part of the article. She recently opened her own restaurant, which she has blogged about on her site.
Quite some time ago, she sent me an Austrian cookbook (recipes from the Austro-Hungarian Royal Kitchen). I hadn’t been able to try out any of the recipes, although I’d picked up the cookbook to look for something to make after recently watching The Sound of Music (which takes place in Austria). I never had time to prepare my Austrian meal.
With news of Angelika’s article in theTimes, I had to prepare something Austrian in her honor. For a Sunday morning, I decided to prepare the Kaiser Pancakes. The ingredients were readily available to me, except for plum purée. I bought blueberry preserves to use as a substitution for the plum puree. However, by the time I’d finished making my pancakes, I was starved and couldn’t wait to eat my food. I forgot all about the preserves. Next time.
Anywho, my Kaiser Pancakes didn’t turn out badly at all. In fact, I loved them. It tasted really good. As I closed my eyes and savored the taste of my pancakes, I imagined I was part of the royalty enjoying my meal. My imagination lasted, until I had to get up and wash my own dishes. 
Congratulations, Angelika on a very nice article and all your accomplishments.
Best,
Paz
Kaiser Pancakes (Kaiserschmarren)
Imperial Austrian Cuisine by Renate Wagner-Wittula
Ingredients:
6 eggs
200 g (7oz) cake or pastry flour
50 g (1 1/2 oz) sugar
250 ml (8 fluid oz) milk
pinch of salt
40 g (1 oz) raisins
butter
confectioners’ sugar (powdered)
plum purée
Preparation:
Separate the egg whites from the yolks. Thouroughly mix the yolks, sugar, milk and flour. Whisk the egg whites, add a pinch of salt and continue whisking until stiff. Now, carefully fold into the egg yolk mixture. Melt butter in a large pan, pour in the mixture and sprinkle in raisins. Let cook on one side for a few minutes, turn over and tear into pieces with a fork. Now let finish cooking (ideally in a buttered pan in a preheated oven(. Be especially careful not to overcook the pancakes, otherwise they will dry out. Sprinkle with confectioners’ sugar and serve with plum purée.
What’s Your Favorite Healthy Breakfast?
June 6, 2006 | Filed Under Breakfast | Leave a Comment
Hi Folks:
I’m looking for healthy breakfast recipes — something filling, quick, and easy to prepare.
What foods do you like to eat to start out your day? I’d love to know. Share with us!
Thanks,
Paz
Heart Shaped Scones
January 9, 2006 | Filed Under Breakfast, Baking | Leave a Comment
I made scones, for the first time, this Monday morning. I got the recipe from Cindy’s Kitchen. Her original food blog is in French. Luckily, she started an English version so that now I can actually read the blog instead of simply admiring the delicious-looking photos.You can find the easy recipe for Flower Shaped Scones here. I had the ingredients and didn’t need to go shopping for anything, so I decided to make the scones for breakfast. I don’t have flower-shaped cookie cutters and used my heart-shaped ones.
Putting the ingredients together was easy, baking it was another story. I suppose my oven was too hot by the time I’d prepared the scones and put them in. Also, I cut my dough a little on the thin side and placed them on the lower rack. As a result the bottom of the scones burned very quickly — they all turned black! Yikes! Not good.
I wasn’t ready to give up. Since it was easy to put the ingredients together, I decided to try again and made a new batch. This time the scones turned out very well. I watched them closely in the oven and had no problems. They tasted really good.
I spread cream cheese and pineapple preserves (the preserves I used for some of the empanaditas) on my scones. Oh, they tasted good, especially when coming straight from the oven!
Thanks, Cindy, for the English version of your blog. It is much appreciated!
After my scones-making success, I’m now ready to make the scones that Fran prepared sometime ago — Cranberry Scones with Orange Glaze. Yummm! I’ve had my eye on that recipe for quite some time.
In the meantime, I’d like to extend a hearty welcome to Ivonne, who has started a new food blog called Cream Puffs in Venice. She’s started off with some really nice recipes and a glimpse of her interesting cookbook collection (over 90 and still counting), from which she’ll use for her blog. Go check it out. My future project will be to make cream puffs (and pretend I’m in Venice as I eat them!)! Yes!
Paz
Gold Coast French Toast
September 10, 2005 | Filed Under Breakfast | Leave a Comment
As soon as I saw this simple and enticing recipe for French toast, posted by Heidi of 101 Cookbooks, I immediately knew that I had to try it. The recipe comes from one of her vintage cookbooks, The Spice Islands Cookbook.
What I like about this recipe is that I had all the ingredients (including the heart-shaped cookie cutter!) in my kitchen already. Also, it didn’t take a long time to assemble the ingredients or make the French toast. I’ve seen other recipes, which are more involved.
Heidi used Hawaiian sweet bread, but since I didn’t know what type of bread that is, I used challah bread.
The best part of my Gold Coast French Toast is that it tasted so good! I love it – I made my own food of love! 
Paz
