austrian

Just what the name implies - these are German-style potato dumplings, as found everywhere in the South of Germany, Austria and Bohemia. These are traditionally served with any roast with gravy, but most well-known as an accompaniment for a hearty Sauerbraten and red cabbage. Like polenta, second-day leftovers are a treat when sliced into slabs and fried in butter.

Kartoffelkloesse (german Potato Dumplings)

russet potatoes (about 2 large)

salt

nutmeg

all-purpose flour (or more)

cornstarch

sourdough bread

unsalted butter

corn oil

vegetable oil

Trim crusts off bread and save them for another use.

Cut bread into 1/2-inch cubes and fry in butter and oil mixture until golden brown, transfer to paper towel to dry.

Cook scrubbed, unpeeled potatoes in large pot of boiling salted water until tender, about 45 minutes.

Refrigerate until cold, about 30 minutes.

Mash potatoes with fork or run through ricer into large bowl.

Using hands, knead mixture in bowl until smooth dough forms, adding more flour by tablespoonfuls if dough is sticky.

Form dough into balls, using 1/4 cupful for each.

Insert bread cube into center of each dumpling; roll dumpling between palms to enclose bread cube completely and form smooth balls.

Working in batches, cook dumplings in large pot of nearly boiling salted water 10-15 minutes (or until dumplings rise to top).

Using slotted spoon, transfer dumplings to large bowl.

Keep covered with a damp kitchen towel as remaining dumplings are cooked.

You should place no more than 4-5 dumplings in your pot at any one time in order to prevent them from sticking together or touching during cooking, which will cause them to fall apart.

Grandpa Mueller always used red potatos, us kids peeled the night before and dropped the peeled potatoes in a can of cold water. Mother would boil 1/4 of the peeled potatoes and rice them and cover into fridge. Next day grandpa would grind up all of the peeled taters with his hand crank grinder. He would take the ground taters and put them in cloth sacks and then turn and squeeze out as much juice and starch as he could. Very hard work for him. After raw potatoes were squeezed he would put all those into a very large bowel,and add the riced potatoes, some eggs, salt, farina flour, can't remember much else, hand mix it all together and then begin rolling up the balls about baseball size, roll balls on news paper covering the table with more farina on the table. Lots of farina is ok, makes it all stick together. He would open the middle of the potato dumpling and put in a few bread crumbs, seasoned turkey dressing cubes work good. He get all the dumplings ready at once and careful ladle them into boiling stock pot he had ready to cook. They floated then sank to bottom, done 20 minutes later when the dumpling on its own rises to the surface. Then he would serve on a large serving tray, steaming hot with pork roast sour kraut, and gravy. God this was good!. Dumplings left over should be refrigerated overnight and then sliced and pan fried from next day breakfast, unbelievable! Taste sensation. Twice cooked dumpling. JJ Mueller of St. Paul Minnesota German immigrant to America

A recipe for Kasnocken- Austrian dumplings tossed with cheese in a cast iron skillet, cooked until golden, and topped with caramelized onions.

Kasnocken (Austrian Dumplings with Cheese and Onions)

eggs

milk

black pepper

all-purpose flour

unsalted butter (divided)

onion

chives (for garnish)

In a large bowl, beat together the eggs, milk, salt, pepper, and nutmeg. Gently stir in the flour, a little at a time, until just combined. Do not overmix. If too thick, add a little more milk. If too thin, add a little more flour. Let sit for 20 minutes.

In a large cast iron or nonstick skillet, melt 1 tablespoon of the butter over medium-low heat. Add the onions and cook, stirring occasionally, until golden brown and caramelized. Remove to a plate.

While the onions are caramelizing, bring a large pot of water to a simmer. Place a spaetzle press or large-holed colander over the pot and fill with batter. Slide the press back and forth or use a wooden spoon to press the batter through the holes of the colander to create the dumplings. Cook until the dumplings float to the top. Remove with a strainer and drain well.

Place the skillet over medium heat and melt the remaining tablespoon of butter. Once thoroughly heated, add the cooked dumplings and toss with the cheese until melted. Leave the pan undisturbed for a couple of minutes to create a golden brown crust along the bottom and sides of the dumplings.

Remove from heat and serve hot topped with the caramelized onions and chives.

This cake takes the Austrian sachertorte to new heights. The raspberry filling adds a bright fruitiness that makes it seem far less rich than it really is. Serve in small slices

Raspberry chocolate torte

dark chocolate, 70% cocoa solids

tsp vanilla extract

instant coffee powder or extract

toasted almonds

plain flour

golden caster sugar

raspberries

raspberry jam

dark chocolate, 70% cocoa solids, chopped

milliliters double cream

icing sugar and sweet vanilla cream,

Heat oven to 160C/140C fan/gas 3. Line the bases of two 23cm cake tins with baking parchment. Melt the chocolate and butter in the microwave; leave to cool. Stir in the vanilla and coffee powder.

Whizz the almonds in a food processor until finely ground, then add flour and salt, and transfer to a bowl. Whisk the eggs with an electric mixer for 5 mins, until doubled in volume. Slowly add the sugar, whisk for 1 min more. Fold in the cooled chocolate mixture until just combined. Sprinkle over half the flour mixture and fold in, then the other half. The mixture will be rather runny.

Divide between the two tins and bake for about 15 mins until a skewer comes out with a few crumbs attached – the sponges should be slightly undercooked. Cool in tin, then turn out onto a wire rack.

Choose the less perfect of the two, then set it on a serving plate. Mash 12 raspberries and stir in the jam. Spread on the base, then top with the other cake.

For the glaze, bring the cream to the boil, pour it over the chocolate and whisk until smooth. Leave for a few mins until starting to thicken, then spread over the top and sides to cover. Decorate with raspberries. Chill for up to 24 hrs. Remove from fridge 1 hr before serving, dust with icing sugar, and serve with vanilla cream.

Inside two layers of buttery, crumbly walnut crust hides a tart cranberry filling. Arrange the strips of dough in a crosshatch pattern, crossing over in a few places, which looks just as pretty as a full lattice. 

Cranberry Linzer Tart

lb. fresh (or frozen) cranberries

sugar

Tbsp. finely grated peeled ginger

kosher salt

lemon zest

walnuts

cinnamon

cloves

baking powder

all-purpose flour,

unsalted butter,

Powdered sugar (for serving)

Inside two layers of buttery, crumbly walnut crust hides a tart cranberry filling. This dough is too delicate to weave into a true lattice without breaking. Instead, arrange the strips in a crosshatch pattern, crossing over in a few places (it will look just as pretty).

Bon Appétit

Bring cranberries, sugar, ginger, butter, and salt to a boil in a large saucepan over medium-high heat, stirring often to prevent scorching and help dissolve sugar. Continue to cook, stirring often, until cranberries burst, mixture is syrupy, and pot is visible when a wooden spoon is dragged across the bottom (mixture should be reduced to about 1¾ cups), 10–12 minutes. Remove from heat and stir in lemon zest. Chill until cold, at least 1 hour.

Do Ahead: Filling can be made 3 days ahead. Transfer to a nonreactive container; cover and chill.

Place a rack in middle of oven; preheat to 350°. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 10–12 minutes. Let cool.

Pulse walnuts, granulated sugar, lemon zest, cinnamon, salt, cloves, nutmeg, baking powder, and 2 cups flour in a food processor until nuts are finely ground. Add butter and pulse until largest pieces are pea-size. Add 1 egg and process in long pulses until dough forms a ball around the blade. Divide dough in half. Wrap one half in plastic, flattening into a ½"-thick disk. Press the remaining half into tart pan, working it across bottom and up sides with floured hands to create an even layer. Chill the dough in the pan and the wrapped dough until cold, at least 1 hour and up to 3 days.

Scrape filling into crust and spread into an even layer.

Unwrap remaining dough and roll out on a lightly floured sheet of parchment paper, dusting with more flour as needed to prevent sticking, to a ⅛"-thick round.

Arrange strips over top of tart in a crosshatch pattern (this dough is delicate, so don’t fuss with strips too much once they’re on the tart). Pinch off excess dough and press strips into edges to adhere. Chill 15–20 minutes.

Beat remaining egg in a small bowl and brush over crust.

Bake tart until crust is golden brown around the edges and golden across surface and filling is bubbling, 45–55 minutes. Let cool.

Just before serving, remove ring from pan and dust tart with powdered sugar.

Do Ahead: Tart can be baked 1 day ahead. Store tightly wrapped at room temperature.

This is not a simple recipe but it's worth it!  It's from the cookbook, &quot;Kaffeehaus: Exquisite Desserts from the Classic Caf&eacute;s of Vienna, Budapest, and Prague&quot; 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.

Esterhazy Torte/Esterhazyschnitten/Almond Meringue Slices

hazelnuts (2 1/2 ounces, toasted and peeled)

almonds (2 ounces, natural or blanched)

confectioners' sugar

egg whites,

milk, divided

cognac golden rum

apricot jam apricot glaze

faux fondant (see recipe below)

bittersweet chocolate, melted

sliced almonds, toasted (for garnish)

confectioners' sugar, sifted

water

corn syrup

To make the nut layers: Position a rack in the center of the oven and pre-heat to 350&ordm; F.  Butter a 17 x 11 inch jelly-roll pan; line the bottom and sides with parchment paper. [Cut slashes in the corners of the paper to help them fold neatly.].

In a food processor fitted with the metal blade, process the hazelnuts, almonds, and confectioners’ sugar until the nuts are finely chopped. [Or buy ground nuts.] In a large grease-free bowl, whip the egg whites until soft peaks form.  Gradually add the granulated sugar and whip until stiff, shiny peaks form.  Fold in the nuts.

Spread the batter evenly in the prepared jelly-roll pan. Bake until golden brown, about 20 minutes.  Unmold the cake onto a cutting board, peal off the parchment paper, and cool completely.  The, trim the edges to even out, and cut the cake vertically into six 2 &frac34; -inch-wide strips.

Buttercream filling:   Heat &frac14; cup of the milk in a heavy-bottomed saucepan.  Add the cornstarch and whisk to dissolve.  Whisk in the sugar, then the egg yolks.  Add the remaining &frac34; cup of milk and whisk over medium heat until very thick.  Remove form the heat and transfer to a bowl set in a larger bowl of ice water; stir and cool.   Using a hand-held electric mixer, add the butter, one tablespoon at a time, then add the kirsch.

Faux Fondant Icing: Combine all the ingredients in a small sauce pan; stir over low heat until the glaze is barely warm, 92&ordm; to 95&ordm;F.  Use immediately.

Assembly:  Place the best-looking nut layer on a wire rack, smooth side up.  Spread this layer with warm apricot jam and let stand for about 15 minutes.  Pour warm fondant icing over the jam letting any excess drip over the sides.  Pipe four thin line of chocolate about &frac34; inch apart along the entire length of the icing.  To make a feathered effect, at one-inch intervals, draw a wooden toothpick in straight line perpendicular to the long lines of chocolate.  Let stand until the icing and chocolate are firm.

Meanwhile, place 1 nut layer on a cutting board; spread it with about 3 tablespoons of the buttercream.  Repeat with the remaining layers, ending with the buttercream.  Spread the remaining buttercream around the sides of the cake.  Press sliced almonds onto the sides.  Top with the iced layer. Refrigerate uncovered for at least one hour prior to slicing.

I originally had this at the Caf&eacute; Sacher in Salzburg. I had seen the recipe before in &#039;Kaffeehaus&#039;, but it wasn&#039;t until we returned from our trip that I attempted it. While the original poster is correct, that it&#039;s not an easy recipe, it isn&#039;t difficult either. There are multiple steps involved, which definitely add to the complexity. The finished product, however, makes the work worthwhile. If you like hazelnuts, this recipe is a must. There is no other cake like this, and this is exactly the cake they serve in the finest caf&eacute;s in Europe.

A recipe for Einspänner (Viennese Coffee with Whipped Cream)! Start the day on a decadent note with a double shot of espresso topped with plenty of whipped cream.

Einspänner (Viennese Coffee with Whipped Cream)

(60 milliliters) hot espresso coffee

(30 milliliters) water

(60 milliliters)heavy cream

Sugar (to taste, optional)

Chocolate shaving or cocoa powder (for garnish, optional)

Pour the hot coffee in a serving glass. Add the water and if desired, stir in a little sugar until dissolved.

In the bowl of a stand mixer fitted with a whisk or a bowl with a hand mixer, beat the whipped cream until stiff peaks form.

Gently pour or pipe the whipped cream over the back of a spoon held just above the coffee to form a layer on top. If desired, sprinkle with chocolate shavings or cocoa powder.

Serve immediately.

Wienerstube Cookies

cocoa

allspice

cayenne pepper

vanilla extract

In a small bowl, sift together flour, cocoa powder, baking powder, salt, cinnamon, allspice, black pepper, and cayenne pepper.

In a large bowl, cream together butter and sugar until well combined. Add egg and vanilla and mix until light and smooth.

Slowly add dry ingredients to the wet and mix until just combined.

Chill dough in refrigerator for 30 minutes.

Roll chilled dough into two logs about 3 inches in diameter and wrap them tightly with plastic wrap.

Freeze dough logs for 1-2 hours or until frozen through.

Preheat oven to 375 degrees F and line a baking sheet with parchment paper.

Remove dough from freezer and slice into rounds about ½ inch thick, then arrange on the prepared baking sheet.

Bake cookies for 9-11 minutes. Cookes will continue to firm up as they cool!

Allow cookies to cool, then store in an airtight container.

Liptauer with Rye Toast and Pickled Red Onions Recipe

Liptauer with Rye Toast and Pickled Red Onions

garlic clove, pressed

(or more) coarse kosher salt

(1 1/2 sticks) butter, room temperature

(8 ounces) whole-milk quark* or Greek-style yogurt

cornichons**

chives

sweet paprika

(or more) white wine vinegar

Hungarian hot paprika

Lightly toasted sliced rye bread

Red Onions (click for recipe)

Mash garlic and 1/2 teaspoon coarse salt in mortar with pestle or in small bowl with back of spoon until paste forms. Using electric mixer, beat butter in medium bowl until smooth and creamy. Add garlic paste, quark, and next 6 ingredients; fold to combine. Season to taste with salt and more vinegar, if desired. DO AHEAD Can be made 1 day ahead. Cover and chill. Let stand at room temperature 1 hour, then stir before using.

Serve with rye toast and drained Pickled Red Onions.

Pair the flavorful Liptauer with a big white Austrian wine. We like the Hiedler 2008 'Löss' Grùner Veltliner ($16), a yeasty wine with a nice acidity.

Hazelnut Linzertorte with Cranberry-Apricot Filling Recipe

Hazelnut Linzertorte with Cranberry-Apricot Filling

cranberries

apricot

orange juice

all purpose flour

hazelnuts, toasted

(1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces

orange peel

apricot jam

Combine cranberries, apricots, sugar, and orange juice in heavy large saucepan. Bring to boil over high heat, stirring until sugar dissolves. Reduce heat to medium and simmer, stirring often, until filling is thick, beginning to stick to pan bottom and reduced to scant 3 cups, about 15 minutes. Cool completely. DO AHEAD Can be made 3 days ahead. Cover and chill.

Preheat oven to 350°F. Combine 1 cup flour and nuts in processor; blend until nuts are finely ground. Add remaining 1 cup flour, sugar, baking powder, and cinnamon; blend 15 seconds. Add butter and cut in, using on/off turns, until coarse meal forms. Add egg yolks, orange peel, and vanilla and process until moist clumps form. Gather dough into ball; divide in half. Flatten half of dough into disk; wrap and freeze 10 minutes. Press remaining half of dough over bottom and up sides of 10-inch-diameter tart pan with removable bottom. Spread filling evenly in crust.

Roll out chilled dough between sheets of parchment paper to 11-inch round. Peel off paper. Cut dough into 1-inch-wide strips. Place 5 strips across top of tart, spacing 1 inch apart. Top with 5 strips arranged in opposite direction, forming lattice. Trim ends of strips; press to crust edge to seal.

Bake tart until golden brown, about 40 minutes. Place tart on rack. Stir jam and 1 teaspoon water in small saucepan over medium heat until mixture boils. Brush hot glaze over lattice strips. Cool tart completely. DO AHEAD Can be made 1 day ahead. Cover loosely with foil and let stand at room temperature. Push up pan bottom to release tart. Cut tart into wedges.

Ever tried pumpkin seed oil? This spaetzle recipe is the perfect place to start—it's nutty and sweet all at the same time.

Pumpkin Seed Spaetzle

pumpkin seeds*

all purpose flour, divided

pumpkin seed oil** plus additional for drizzling

(1/2 stick) butter

Potato ricer or spaetzle maker

Finely grind pumpkin seeds with 1/2 cup flour in processor. Add 1 1/2 cups flour and 1 teaspoon salt; process just to blend. Whisk 3/4 cup plus 2 tablespoons water, eggs, egg yolk, and 1 tablespoon pumpkin seed oil in large bowl. Stir in flour mixture.

Bring large pot of salted water to boil. Working in batches, spoon batter into potato ricer or spaetzle maker. Slowly press batter into boiling water, shaking ricer occasionally to release spaetzle. Stir to prevent sticking, then simmer until cooked through and tender, 2 to 3 minutes. Using skimmer or large slotted spoon, transfer spaetzle to colander; rinse with cold water. Transfer to large bowl. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.

Melt butter in large skillet over medium heat. Add spaetzle; sprinkle lightly with nutmeg and stir until heated through, 2 to 3 minutes. Season with salt and pepper.

Transfer spaetzle to large bowl. Drizzle pumpkin seed oil over and serve.

The Emperor’s Pancake

raisins

dark rum

eggs,

whole milk, divided

sour cream

orange zest

sugar, divided

lemon juice, divided

Preheat oven to 350°. Soak raisin in rum in a small bowl for 30 minutes. Strain, reserving rum and raisins separately.

Using an electric mixer, beat egg yolks, 1/2 cup milk, flour, sour cream, and salt in a medium bowl until smooth. Beat in vanilla, zests, remaining 1/2 cup milk, 1 tsp. reserved rum.

Place egg whites in another medium bowl. Using clean, dry beaters, beat whites until foamy, about 1 minute. Add 1 tbsp. sugar and beat until white and thickened. Add another 1 tbsp. of sugar and beat until soft peaks form. Gently fold egg whites into flour mixture.

Melt 1 tbsp. butter in a 10” cast-iron or heavy ovenproof skillet over medium-low heat; pour in batter. Do not stir. Cook until edges start to set, 5–7 minutes. Transfer to oven. Bake until pancake is puffed and cooked through, 20–25 minutes.

Slide pancake onto a work surface; cut into 1” pieces. Melt 2 Tbsp. butter in same skillet over medium-high heat. Add 2 tbsp. sugar, half of raisins, and half of lemon juice. Add half of pancake pieces and cook, turning occassionally, until glazed and golden, about 5 minutes. Transfer to a platter. Repeat with remaining 2 tbsp. butter, 2 tbsp. sugar, raisins, lemon juice, and pancake pieces. Add to platter and dust with powdered sugar.

Top 11 austrian recipes from across the web

The most viewed austrian recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Kartoffelkloesse (german Potato Dum...

Kasnocken (Austrian Dumplings with ...

Raspberry chocolate torte

Cranberry Linzer Tart

Esterhazy Torte/Esterhazyschnitten/...

Einspänner (Viennese Coffee with Wh...

Wienerstube Cookies

Liptauer with Rye Toast and Pickled...

Hazelnut Linzertorte with Cranberry...

Pumpkin Seed Spaetzle

The Emperor’s Pancake

Top 11 austrian recipes from across the web

The most viewed austrian recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Kartoffelkloesse (german Potato Dum...

Kasnocken (Austrian Dumplings with ...

Raspberry chocolate torte

Cranberry Linzer Tart

Esterhazy Torte/Esterhazyschnitten/...

Einspänner (Viennese Coffee with Wh...

Wienerstube Cookies

Liptauer with Rye Toast and Pickled...

Hazelnut Linzertorte with Cranberry...

Pumpkin Seed Spaetzle

The Emperor’s Pancake

The most viewed austrian recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine