Hot chocolate with whipped cream

I mentioned in an earlier post that Elizabeth (The House in Marrakesh) and I stopped at the Viennese inspired café at Neue Galerie.  It reminded us of Merisi’s Vienna for Beginners.  The café serves authentic Viennese specialities, traditional Austrian dishes, and patisserie like strudel and Linzertorte.  An extremely cold day, we both ordered hot chocolate with whipped cream.  Mmmm!  That certainly hit the spot.   Elizabeth ordered ham on country bread with crispy crusts with mustard spread.  Very delicious. 

We arrived at the café early and it was a good idea because a short time later, it became crowded.  Hours later, a line formed to dine at there.  Next time, I’ll make sure to go there with a big appetite.

Paz 
 

Open ham sandwich on country bread

On a roll, after making Kaiser Pancakes, from my Austrian cookbook, I decided to try another recipe.  This time, I made Steinkogler Gugelhupf — an Austrian cake.  This was interesting for me to make, since the recipe called for the use of  yeast.  I thought one used yeast only for bread.  Hmmm…  Well, I followed the instructions, used the yeast and watched my concoction rise, before putting it in the oven. 

Instead of one large cake pan, I used a pan with individual cups.  That way, everyone could have his/her own small cake, instead of a slice.  I liked the way it turned out.  Very nicely molded cakes. 

The cake had a interesting taste to it.  I’m not sure how to describe it — a hint of cornbread taste? I don’t know.  However, the confectioners sugar gave it a sweet taste.  I’ll have to ask Angelika how it’s supposed to taste.

In the meantime, a few weeks ago, I watched The Sound of Music (for the billionth time).  If I had to make something for the Austrian family in the movie, I’d make them this cake and hope that they’d like it.  

Now, for those of you who are familiar with the film, sing along with me:

Raindrops on roses,
And whiskers on kittens,
Bright copper kettles
And warm woolen mittens.
Brown paper packages
Tied up with string,
These are a few of my favorite things.
Cream colored ponies,
And crisp apple strudel.
Doorbells and sleighbells
And schnitzel with noodles,
Wild geese that fly
With the moon on their wings,
These are a few of my favorite things.
Girls in white dresses with blue satin sashes,
Snowflakes that stay on my nose and eyelashes,
Silver white winters that melt into springs
These are a few of my favorite things.
When the dog bites,
When the bee stings,
When I’m feeling sad.
I simply remember my favorite things,
And then I don’t feel so bad!

My Favorite Things  (The Sound of Music)  — Lyrics by Oscar Hammerstein II

Hey!  Maybe next time, I’ll make schnitzel with noodles (what’s schnitzel?), as mentioned in the song, or crisp apple strudel… Hmmm…  It’s one of their favorite things!

Paz 

Gugelhupf before I sprinkled with powdered sugar

Steinkogler Gugelhupf

Imperial Austrian Cuisine by Renate Wagner-Wittula

Ingredients

150g (5oz) butter

100g (3 1/2 oz) sugar

6 egg yolks

350g (1lb) flour

approx. 250ml (8 fluid oz) milk

30g (1oz) yeast

2 egg whites

pinch of salt

butter to grease pan

flour for dusting

almond slivers

confectioners’ sugar

Preparation:

Combine yeast, a small amount of warm milk, a pinch of sugar, and 1 Tbs. flour in a mixing bowl and keep warm.  Then melt butter in pan and stir until foamy.  Now, mix in the sugar, egg yolks, flour, milk, pinch of salt and the yeast mixture — stir vigorously until the batter forms bubbles and no longer adheres to the sides.  Beat the egg whites until stiff and fold in.  Grease a Gugelhupf mold with butter, dust with flour and sprinkle in the almond slivers.  Pour in the batter, cover and let rest in a warm location.  Meanwhile, preheat the oven to 340-350°F (170-180°C) and bake the Gugelhupf for about 1 hour, sprinkle with confectioners’ sugar and serve.

The von Trapp Family

The Sound of Music (1965)

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.