Vienna Dish: Waltzing In The Kitchen!
We all know that Vienna is recognized the world over for its amazing pastries - and for good reason. From the famous chocolatey Sacher-torte to the comforting tastes of apple struedl, Vienna conjures images of a happy place and happy tummies. But Vienna has some amazing savory specialties as well. They come from a combination of many influences, from Italian to German to Turkish, Hugarian and Bohemian. A veneration of pork and a commitment to freshness make Viennese cooking and baking something to dance about! And to make it a little easier for you to find some authentic recipes and waltz right into your kitchen, we've compiled a few authentic Viennese recipes right here just for you.
Delicious thinly pounded veal, crisply coated and often served with a side of Erdapfel Salat (a potato salad side dish), this dish can trace roots to Italian "milanese" and German schnitzel version.
About 3/4 cup all-purpose flour
1 egg, beaten
3/4 cup plain breadcrumbs
2 Tablespoons finely chopped fress parsley
3/4 cup safflower, sunflower or canola oil
4 veal loin cutlets
1 lemon cut into wedges
1.Pound the veal cutlets between sheets of plastic wrap or wax paper until very thin.
2. In separate dishes or shallow bowls for each, place flower, egg and breadcrumbs. Season each with salt and pepper to taste.
3. Mix the parsley into the beaten egg.
4. Heat the oil in a skillet or frying pan until very hot - about 375 degrees F. (High heat helps reduce fat absorption).
5. Dredge one cutlet in the flower, shaking of the excess. Then dip into egg/parsley mixture, and then into the breadcrumbs.
6. Place breaded cutlet into the hot oil and cook on each side until golden brown, from 1-2 minutes depending on thickness. Shake the pan as the cutlets cook to prevent sticking. Add more oil as necessary.
7. Remove the cutlet when finished cooking and place on paper towles to absorb residual oil.
8. Repeat the process with the remaining cutlets. Serve garnished with a lemon wedge.
This delicious potato salad is a common accompaniment to Wiener Schnitzel. And, it's so easy to make you can use it as a side dish for many other meals.
About 2 pounds of potatoes
1 medium red oinion, diced
vegetable oil (extra virgin olive oil if you want to add a little of that olive oil zing)
salt andpepper to taste
1. Peel and slice the potatoes.
2. Fill large pot with water to boil.
3. Place sliced potatoes in the pot. Add the diced onion.
4. Boil until soft but not mushy (approx. 15 minutes boiling). Do not overboil or potato slices will fall apart.
4. Mix dressing of vinegar, oil, salt and pepper to taste. Usual ratio is one vinegar to 2 oils, but do whatever you prefer.
5. Remove cooked potatoes and onions with finely slotted spoon (to keep the onions but lose the water).
6. While still warm, pour dressing over the potatoes and onions. Serve warm with Wiener Schnitzel.
Note: You may refrigerate leftovers and serve either cold or reheated.
MUSHROOM STUFFED PORK ROAST
The folks in Vienna love their pork. They have many great dishes that reflect this appreciation. We've chosen a delicious mushroom-stuffed roast pork. You can choose whatever mushrooms you like according to your taste. Serve with your favorite sides.
1 boneless pork loin or center roast, about 3-4 pounds
1 and 3/4 cups roughly chopped fresh mushrooms (an assortment is good, such as crimini, portabello, oyster, porcini, shiitake, etc.)
1/4 onion, finely chopped
2 Tablespoons butter or margarine
2 Tablespoons plain breadcrumbs
1 teaspoon fresh thyme or sage, finely minced (may substitute 1/2 teaspoon dried thyme or sage)
Salt and pepper to taste
Olive or other vegetable oil
1. In a large skillet cook mushroons and onion in melted butter for about 3 minutes or until tender.
2. Add breadcrumbs, thyme, add salt and pepper to taste.
3. Remove from heat and set aside.
1. Preheat oven to 400 degrees F.
1. Trim excess fat from roast, if any.
2. Cut a pocket in center of roast through the length of the meat stopping about 1/2 inch before each end.
3. Spoon stuffing into pocket.
4. Tie stuffed roast with string at several points to hold in stuffing.
5. Rub outside of roast and sprinkle with salt and pepper.
6. Place in roasting pan and cover with foil ten
8. Bake for 45 minutes or until internal temperature reaches 145 degrees F.
One of the most famous chocolately delights in the world, the recipe for this Viennese treat remains a well-kept trade secret, even today. Nevertheless, we have uncovered a recipe that will give you a very similar and delicious result. One of the secrets we do know - the torte provides some of its uniqueness through a little apricot filling in between the layers. Intrigued? Make the recipe and try it for yourself.
For the cake:
6 ounces bittersweet chocolate, cut into small pieces
6 Tablespoons butter
4 large egg yolk
2 Tablespoons sugar and 6 Tablespoons sugar separated
5 egg whites
1/4 teaspoon salt
1/3 cup all-purpose flower, sifted
For the apricot filling:
1 and 1/2 cups apricot preserves
1 Tablespoon apricot brandy
For the glaze:
6 ounces bittersweet cocolate, cut into small pieces
2 Tablespoons butter
1/4 cup heavy whipping cream
Whipped Cream (for garnish)
1. Preheat oven to 350 degrees F. Butter and flour a 9-inch cake pan (2 inches deep)
2. In a mixing bowl, combine butter and chocolate and melt over a double boiler. Set aside to cool.
3. With mixer or wire whisk, whip the egg yolks with 2 Tablespoons sugar until light and robbony. Then beat in the chocolate mixture.
4. In another mixing bowl, with mixer beat egg whites and salt until soft peaks form.
5. Slowly add the remaining 6 Tablespoons of sugar and continue to beat until stiff peaks form.
6. Fold in the flour.
7. Then fold 1/3 of the egg whites into the chocolate mixture to lighten it.
8. Then fold in the remaining egg whites, gently but thoroughly.
9. Pour into prepared cake pan.
10. Bake for 40 minutes or until done. Check for doneness with a toothpick. It should come out dry. Remove from oven and cool on rack.
To make apricot filling:
1. Puree the appricot preserves.
2. Stir in brandy until well blended.
To assemble cake:
1. Slice the cake into 3 equal layers.
2. Spread half the apricot filling on the bottom layer.
3. Top with a second layer of cake.
4. Spread the remaining filling and top with the last layer of cake.
5. Cover with plastic and place in refrigerator. Chill for at least 30 minutes.
To make the glaze:
1. In a bowl, combine the chocolate and butter.
2. Melt over a double boiler.
3. In a small saucepan bring cream to a boil.
4. Stir cream into the melted chocolate.
5. Cool until it thickens slightly to make glazing consistency.
6. Spread over and around cake top and sides.
Chill for another 30 minutes before serving with a dollop of whipped cream.
You didn't think we'd provide you with dinner and dessert and forget about the libations did you? Well, of course we wouldn't. One of the favorite drinks, especially in the heat of summer is the Weisser Spritzer, a refreshing sparkling drink that is absolutely delicious. Here's the easy recipe.
1. Fill a wine glass with ice.
2. Add 2 ounces of your favorite white wine (or for an extra sparkle 2 oz. of Champagne, Cava or Prosecco).
3. Add soda water till almost full.
4. Top with Aperol (a tasty Italian orange liqueur)
5. Garnish with an orange slice.
We hope that these recipes inspire you. We wanted to give you just a taste of the many delights Vienna has to offer. For more information about Vienna's vast treasures of culture, art, music and more, stay tuned for future articles upon our return.