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Austrian Desserts
Austrian cuisine consists of many different local or regional cuisines. In addition to Viennese cuisine, which is predominantly based on the cooking traditions of the Habsburg Empire, there are independent regional traditions in all the states of Austria. The Austrian cuisine shares similarities with its neighboring countries in Central Europe, but particularly with the cuisines of Hungary, Bavaria, Bohemia and Northern Italy. Dishes and preparation methods have often been adopted, integrated, adapted or mixed. The Austrian cuisine is internationally known above all for its pastries such as the Kaiserschmarrn, the apple strudel, as well as for the Tafelspitz and the Wiener schnitzel. Mealtimes Breakfast is of the "continental" type, usually consisting of bread rolls with either jam or cold meats and cheese, like most of european cuisine and it is accompanied by coffee, tea or juice. The midday meal was traditionally the main meal of the day, but in modern times as Austrian ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wiener Schnitzel
Wiener schnitzel ( ; , 'Viennese cutlet'), sometimes spelled Wienerschnitzel, is a type of schnitzel made of a thin, Bread crumbs#Breading, breaded, pan-fried veal cutlet. It is one of the best known specialities of Viennese cuisine, and one of the national dishes of Austria. History and etymology The designation first appeared in the 19th century, with the first known mention in a cookbook from 1831. In the popular southern German cookbook by Katharina Prato, it was mentioned as (roughly, "breaded veal cutlets"). According to a tale, Field Marshal Joseph Radetzky von Radetz brought the recipe from Italy to Vienna in 1857. In 2007, linguist Heinz-Dieter Pohl could prove that this story had been invented. According to Pohl, the dish is first mentioned in connection with Radetzky in 1869 in an Italian gastronomy book (''Guida gastronomica d'Italia''), which was published in German in 1871 as ''Italien tafelt'', and it is claimed that the story instead concerned the ''cotole ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Palatschinken
Palatschinke (plural palatschinken) is a thin crêpe-like variety of pancake of Greco-Roman origin. The dessert is common in the Balkans, Central and Eastern Europe. History and etymology The dish is of Greco-Roman origin.. In 350 BCE, the ancient Greek poets Archestratos and Antiphanes first mentioned ''plakous''. Cato the Elder's short work '' De agri cultura'' ("On Farming") from about 160 BC includes an elaborate recipe for ''placenta''. Palatschinke still bears the same name of its Greek and Roman ancestors. The name comes from the Latin word ''placenta'', which in turn is derived from the Greek word ''plakous'' for thin or layered flat breads. The name of the dish has followed a track of borrowing across several languages of Central and Southeastern Europe; the dish originates in the Roman era of Central Europe and the Austrian-German term ''Palatschinke'', the Czech ''palačinka'', the Slovak ''palacinka'', and the Croatian-Serb ''palačinka'' are deemed to have been ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Millirahmstrudel
The milk-cream strudel (; ) is a traditional Viennese strudel and a popular pastry in Austria and many countries in Europe that once belonged to the Austro-Hungarian Empire (1867–1918). It is an oven-baked pastry dough stuffed with a filling made from diced, milk-soaked bread rolls, egg yolk, powdered sugar, butter, quark, vanilla, lemon zest, raisin A raisin is a Dried fruit, dried grape. Raisins are produced in many regions of the world and may be eaten raw or used in cooking, baking, and brewing. In the United Kingdom, Republic of Ireland, Ireland, New Zealand, Australia and South Afri ...s and cream and is served in the pan with hot vanilla sauce. History The first documented strudel recipe was a recipe of a milk-cream strudel () from 1696 in Vienna, a handwritten recipe at the Viennese City Library. A Viennese legend credits Franz Stelzer (1842–1913), who owned a small inn in Breitenfurt near Vienna, for the invention of the , [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Topfenstrudel
Strudel ( , ) is a type of layered pastry with a filling that is usually sweet, but savoury fillings are also common. It became popular in the 18th century throughout the Habsburg Empire. Strudel is part of Austrian cuisine and German cuisine but is also common in other Central European cuisines. In Italy it is recognized as a (PAT) of South Tyrol. The oldest strudel recipes (a Millirahmstrudel and a turnip strudel) are from 1696, in a handwritten cookbook at the Wienbibliothek im Rathaus (formerly Wiener Stadtbibliothek). The pastry is probably descended from similar pastries such as börek and baklava. Etymology Strudel is an English loanword from German. The word derives from the German word ''Strudel'', which in Middle High German literally means 'whirlpool' or ' eddy'. Although it is known by its German name in most language areas, it used to be called by its Hungarian name, ''rétes''. The menu at the Ritz hotel in Paris in the early 19th century, for example, incl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Apfelstrudel
Apple strudel (; ; Yiddish: שטרודל) is a traditional Viennese strudel, a popular pastry in Austria, Switzerland, Bavaria, the Czech Republic, Slovakia, Northern Italy, Slovenia, Croatia, Bosnia-Herzegovina and other countries in Europe that once belonged to the Austro-Hungarian Empire (1867–1918). Name ''Strudel'', a German word, derives from the Middle High German word for " swirl", " whirlpool" or " eddy". The apple strudel variant is called ''strudel di mele'' in Italian, ''strudel jabłkowy'' in Polish, ''jablečný štrúdl'' in Czech, ''strudel cu mere'' in Romanian, ''jabolčni zavitek'' in Slovenian, ''štrudla od jabuka'' or ''savijača s jabukama'' in Croatian,''almásrétes'' in Hungarian,June Meyers Authentic Hungarian Heirloom Recipes Cookbook ''strudel da mëiles'' in Ladin and ''Apfelstrudel'' in German. History The oldest known strudel recipe is from 1697, a handwritten recipe housed at the Wienbibliothek im Rathaus. Whether as a sweet or s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Powidl
Powidl (also porvidl, powidła, povidla, or powidel) is a plum butter, a type of fruit spread prepared from the prune plum, that is popular in Central Europe. Unlike jam or marmalade, and unlike the German language, German ''Pflaumenmus'' (plum puree), powidl is prepared without additional Sugar substitute, sweeteners or gelling agents. Powidl is cooked for several hours, in order to achieve the necessary sweetness and consistency. The plums used should be harvested as late as possible, ideally after the first frosts, in order to ensure they contain enough sugar. In Austria, Moravia and Bohemia, powidl is the basis for Buchteln, powidl cake and Germknödel, but it is also used as a sandwich spread. Powidl will keep for a long time, especially if kept in traditional crockery. Traditionally, large amounts of powidl to be used as a winter store and natural sweetener were prepared in late autumn during a communal event. Since constantly stirring the pot was exhausting work, people ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sauerkraut
Sauerkraut (; , ) is finely cut raw cabbage that has been fermented by various lactic acid bacteria. It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed when the bacteria ferment the sugars in the cabbage leaves. Overview and history Fermented foods have a long history in many cultures. The Roman writers Cato (in his '' De agri cultura'') and Columella (in his '' De re Rustica'') mentioned preserving cabbages and turnips with salt. According to Wilhelm Holzapfel et al, Plinius the Elder, writing in the first century A.D., is reputed to have been the first writer to describe the making of sauerkraut by preserving what the Romans called ''salt cabbage'' in earthen vessels. Popular folklore has imagined that sauerkraut was introduced to Europe by the trade networks formed across Eurasia by the Golden Horde. However, according to Mack and Surina (2005), there is no evidence to support this theory, nor any evidence that f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Liptauer
Liptauer is a spicy cheese spread from Slovak, Austrian and Hungarian cuisine. Liptauer is made with sheep milk cheese, goat cheese, quark, or cottage cheese. Etymology The name is derived from the German name ''Liptau'' or ''Liptó'' for the former county Liptov in northern Slovakia. Overview It is a part of the regional cuisines of Slovakia (as ''Šmirkás'', a form of the German ''Schmierkäse'' for cheese spread), Hungary (''kőrözött''), Austria (''Liptauer''), Slovenia (''liptaver''), Serbia ('' urnebes salata'', "chaos salad"), Croatia, Albania (''liptao''), Italy (especially in the province of Trieste), and Romania (especially in Transylvania, where it typically goes by the Hungarian name, ''körözött''). The three main ingredients are spreadable white cheese like quark, chives and paprika. About one third of "traditional" Liptauer consists of bryndza, a sheep milk cheese. Other soft cheeses used include cottage cheese, quark and goat. These are mixed wit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ragout
Ragout (, , ) is a stew served as a main dish. Etymology The term comes from the French ''ragoûter'', meaning 'to revive the taste'. Preparation The basic method of preparation involves slow cooking over a low heat. The main ingredients are many; ragouts may be prepared with or without meat, a wide variety of vegetables may be incorporated, and they may be more or less heavily spiced and seasoned. Examples Roman-era cookbook ''Apicius'' includes a recipe for ragout with ostrich meat. According to a translation by Patrick Faas, it incorporated dates, honey, vinegar, ''garum'' (a fish sauce), ''passum'' (a dessert wine), and spices such as pepper, mint, roast cumin, and celery seed. The ''Apicius'' recipe suggests boiling all the ingredients save for the ostrich meat together in a pot, binding them with starch, and pouring the mixture over boiled ostrich meat, while Faas, in his reconstruction, tells the reader to first make a roux with flour and olive oil and add ''passum'' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beuschel
Beuschel () is a dish that is typically a ragout made from lungs and other organs, such as heart, kidneys, spleen, and tongue, from calf, beef, pork, or game. It is often served with a sour cream sauce and bread dumplings. It is a dish of Viennese cuisine but is widespread in all of Austria, Bavaria, and Bohemia. The word ''Beuschel'' (sometimes also called ''Peuschel'') and ''Lüngerl'' ( Bavarian for "heart, lungs, spleen, and liver") also refer to the upper entrails of a slaughtered animal, including fish. Name In Austrian hunting terminology, the term refers to the lungs, liver, heart, spleen, and kidneys of game, known as the "hunter's right." According to the Duden, the word dates back to the early meaning of "Bausch" (swelling), which was used to refer to entrails. According to the ''Historische Lexikon Wien'' ''(Historical Lexicon of Vienna''), the term likely derives from "pauschen, bauschen," which means to inflate (the lungs). Starting from Vienna and its surroundings ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
