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By Susanne Marie Servin , Herzerl Tours
The
Menu
Serve
on beautiful Austrian ceramic dishes, such as Gmundner Keramik, and use Austrian
glassware, such as Stölzle-Oberglas.
The Recipes
SMOKED FILET OF TROUT WITH ELSTAR APPLE SALAD AND WHIPPED CREAM WITH CRANBERRIES
Remove
remaining bones from two smoked trout filets and cut them diagonally into two or
four pieces.
For
the apple salad, halve and core one apple. Cut the apple into thin slices and
marinade with a few drops of lemon juice.
Combine
2 tablespoons low-fat mayonnaise and 3 tablespoons whipped cream in a mixing
bowl; add marinated apples. Whip 100g (3.5 oz.) sweet cream until stiff and then
slowly mix with 2 tablespoons of cooked cranberries and season with freshly
ground pepper.
Presentation:
Place the Elstar apple salad in the center of a cold plate, arrange one or two
pieces of the smoked trout close to the salad. Garnish with fresh watercress and
the cranberry/whipped cream.
Serve
with crusty white bread and chardonnay.
CUTLET OF VEAL – IMPERIAL STYLE – WITH STUFFED TOMATOES AND NOODLES
Season
four well trimmed veal cutlets on both sides with salt and white pepper. Dust
them very lightly with flour, pat off any excess.
Heat
two tablespoons of oil (canola or similar; no olive oil) in a heavy sauté pan
large enough to hold the cutlets without crowding them. When oil is hot brown
the cutlets approximately 5 minutes per side. Transfer the meat to a heated
plate and keep warm. Pour off any excess fat from the pan.
Deglaze
the pan with 100g (3.5 oz.) white wine (preferably the one used to drink at
dinner), then reduce by half. Add 100g ( 3.5 oz.) of a brown stock (canned will
do), continue to reduce sauce until it is thickened slightly. Slowly whisk in 4
tablespoons of unsalted butter, a little at a time. Season the sauce with salt
and pepper.
Cut
two tomatoes into halves and remove the seeds with a tablespoon. Season with
salt and pepper. Stuff the halves with 120g (4.25 oz.) of blanched spinach,
seasoned with salt and black pepper; put some grated cheese on top of each
tomato half. Put on shallow baking dish. Preheat oven to 400 degrees and bake
tomatoes for two minutes.
Bring
a large pot of water to a boil, add a little olive oil and a little salt to
boiling water 160g (6 oz.) of noodles and cook until al dente. Drain and rinse
quickly under hot water, return noodle to a pan and toss with hot butter.
Presentation:
Strain some sauce on the warm dinner plates, arrange veal cutlets. Put two
pieces sautéed foie gras on top and cover all with a small egg omelet. Place
the stuffed tomato half at the left side of the plates and the noodles on the
right side.
Serve
with St. Laurent Stiegelmar 1990 (Austrian Wine) or sauvignon blanc.
VIENNESE SOUFFLÉ WITH HAZELNUTS AND ICE WINE SABAYON
serves
6-8
Preheat
the oven to 350ºF.
Cream
four egg yolks, 40g (1.5 oz) powdered sugar, 1/2 teaspoon lemon zest, 1/2
teaspoon vanilla sugar and cinnamon.
Whip
four egg whites with 60g (2 oz.) sugar until stiff. Stir 1/3 of the whipped egg
whites with 80g (3 oz.) ground hazel nuts, 50g (1.75 oz.) flour, and 20g (.75
oz.) plain bread crumbs into the egg mixture, then gently fold in the remaining
whites. (It is better to have some white showing than to overdo the mixing)
Divide
the soufflé mixture among the buttered and floured soufflé cups, filling each
2/3 full. Run your thumb around the inside edge of each cup do that the soufflés
will form a "hat."
Bake
for 35 minutes, then turn off the oven.
Ice
wine Sabayon:
In
a large mixing bowl whisk 3 egg yolks, 1 egg and 100g (3.5 oz.) powdered sugar
with 150g (5.25 oz.) white wine and 100g (3.5 oz.) ice wine over a bain marie,
stirring all the time. The sabayon has to be served immediately.
Presentation: Unfold the soufflés on dessert plates, cover half of each with ice wine sabayon.