International Cuisine

Exploring the world through food.

Liptauer Cheese Served with Austrian Black Bread

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Liptuaer cheese is a popular cheese spread  served in many taverns throughout Austria’s wine and beer growing regions and has a unique flavor that many crave after trying. Many people who visit Austria comment how they loved this easy to make appetizer, serve on black bread, crackers or vegetables, you should try it!

Liptauer Cheese

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5 from 1 vote

Liptauer Cheese Served with Austrian Black Bread

Course Appetiizer
Cuisine Austria
Servings 6 -8
Author International Cuisine

Ingredients

  • 8 ounces smooth Farmers Cheese If you can’t find farmers cheese use 6 oz. cream cheese and ¼ butter softened
  • 1 teaspoon sweet paprika
  • 1 Tablespoon capers drained and finely chopped
  • 1 Tablespoon anchovy paste or 2 fillets rinsed dried and minced
  • 1 shallot minced
  • ½ teaspoon caraway seeds
  • Salt and pepper to taste
  • Black bread crackers or vegetables to spread the Liptauer on.

Instructions

  • In a bowl cream the softened farmers cheese or cream cheese and butter
  • Add paprika, capers, anchovies or paste, shallot and caraway seed.
  • Combine well and add any salt and pepper to taste.
  • Pack into a container and chill, covered
  • Serve with bread, crackers or vegetables
  • Notes:
  • This cheese spread gets better with time, an easy, make ahead recipe for your next cocktail party.

 

Gerkensalat (Cucumber Salad)

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Cucumber salad is A wonderful side dish, light and refreshing with a sweet and sour flavor. The addition of caraway seeds is a nice twist to your everyday cucumber salad.

Cucumber Salad

 

Cucumber Salad
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2.8 from 5 votes

Gerkensalat (Cucumber Salad)

Course Salad
Cuisine Austria
Servings 4
Author International Cuisine

Ingredients

  • 1 English cucumber sliced thin
  • Salt
  • ¼ cup white wine vinegar
  • ½ cup water
  • Sugar
  • 1 Tablespoon olive oil
  • 1 teaspoon caraway seeds

Instructions

  • :
  • Shake salt on the sliced cucumbers, mix and put in a colander for at least ½ hour
  • Rinse with cold water and let stand to drain out as much water as possible
  • In a bowl, warm the vinegar and water in the microwave, Add the sugar start with one teaspoon and mix until the sugar is dissolved.
  • Combine all the ingredients add salt and additional sugar to taste. You want there to be a sweet and sour flavor.
  • Refrigerate several hours
  • Serve chilled.

 

Wiener Schnitzel (Breaded Veal Cutlets)

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Wiener schnitzel, the national dish of Austria! The real Wiener Schnitzel is made from veal and served with potato salad. The movie “The Sound of Music” had Schnitzel with noodle in the “Favorite Things” song. Authentically, it would never be served with noodles, I guess Schnitzel just doesn’t rhyme very well with potato! Make it authentic and try a warm potato salad called Kartoffelsalat on the side.

Weiner Schnitzel

 

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5 from 1 vote

Wiener Schnitzel (Breaded Veal Cutlets)

Course Main
Cuisine Austria
Servings 4
Author International Cuisine

Ingredients

  • 8 veal cutlets
  • 2 eggs
  • 1 cup unseasoned very fine bread crumbs
  • 1 cup all- purpose flour
  • 1 cup butter
  • ½ cup vegetable or peanut oil.
  • Salt
  • Lemon slices and fried parsley for garnish

Instructions

  • Tenderize the veal to about ¼ inch thick.
  • Salt on both sides
  • Get three bowls ready to bread the cutlets – one with flour - one with whisked eggs- one with bread crumbs.
  • Heat the butter and oil in a large pan, allow oil to get hot.
  • Coat the veal cutlets in the flour then egg and then the bread crumbs.
  • Fry in the oil/butter making sure the schnitzels are always surrounded by the oil.
  • Remove when lightly browned and put on paper towels to remove any excess oil.
  • Fry the parsley in the remaining oil and serve as garnish over the Schnitzel.
  • Notes:
  • Serve with a warm potato salad called Kartoffelsalat and lemon wedges.

 

Kartoffelsalat (Warm Potato Salad)

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Warm potato salad called kartoffelsalat is a wonderful side to serve with the National Dish Wiener Schnitzel. This warm salad is different from what you are likely accustomed to, as it has no mayonnaise in the recipe. Cook like the Austrians do and get the creaminess simply from the potatoes. Use a starchy potato like Yukon Gold for this recipe.

Warm Potato Salad

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5 from 1 vote

Kartoffelsalat (Warm Potato Salad)

Course Side Dish
Cuisine Austria
Servings 4
Author International Cuisine

Ingredients

  • 2 lbs. potatoes peeled cut into slices about ½ inch thick.
  • 1 cup vegetable broth
  • 1 cup water
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 Tablespoons white wine vinegar separated
  • 1 Tablespoon Dijon mustard
  • ¼ cup vegetable oil
  • 1 red onion chopped finely
  • 6 cornichons or baby dill pickles
  • 1 tablespoon minced chives
  • Salt and pepper to taste

Instructions

  • In a large heavy bottomed skillet add the sliced potatoes, broth, water, salt, sugar and 1 Tablespoon of the vinegar to a boil.
  • Reduce heat to simmer, cover and cook until potatoes are tender.
  • Remove the cover and increase the heat to high to reduce the liquid (approx. 2 minutes)
  • Drain the potatoes reserving ½ cup of cooking liquid
  • Add water to make ½ cup if necessary.
  • Whisk in the remaining vinegar, mustard and oil into the cooking liquid
  • Add about ½ cup of the cooked potatoes into the cooking liquid and mash.
  • Pour the thickened sauce over the potatoes and add in the onion, cornichons and chives
  • Season to taste with salt and pepper
  • Serve warm or at room temperature

 

Altwiener Apfelstrudel (Viennese Apple Strudel)

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Apple strudel, this dessert recipe is one to be cherished. This will definitely be in your “favorite things” repertoire, who doesn’t love a crisp apple strudel! Here is an authentic recipe that takes some time but worth the effort.

apfelstrudel

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5 from 1 vote

Altwiener Apfelstrudel (Viennese Apple Strudel)

Course Dessert
Cuisine Austria
Prep Time 1 hour 15 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 45 minutes
Servings 12
Author International Cuisine

Ingredients

  • For the Dough:
  • 2 ½ cups all-purpose flour
  • ¼ teaspoon salt
  • 2 Tablespoons plus 1 teaspoon oil
  • 13 tablespoons lukewarm water
  • For the crumb filling:
  • 7 Tablespoons butter
  • 1 cup breadcrumbs
  • For the apple filling:
  • ½ cup raisins
  • 4 Tablespoons rum or orange juice
  • 6 cups peeled cored and chopped baking apples (granny smith or gala work well)
  • ¾ cup granulated sugar
  • 1 teaspoon lemon zest
  • 4 Tablespoons lemon juice
  • ¼ teaspoon cinnamon
  • Melted butter 1 stick for brushing the dough
  • Powdered sugar for decoration

Instructions

  • For the dough:
  • Mix together in a large bowl, the flour and the salt.
  • Add in the water and then the oil
  • Stir together with a spoon until it comes together and you can work it with your hands.
  • Knead the dough until it is smooth and tacky, but not sticky about 5 minutes.
  • If you need to add more flour, add just one teaspoon at a time.
  • Form the dough into a smooth ball and brush it with a little bit of oil.
  • Place the ball back into the bowl and cover for one hour.
  • For the crumb filling:
  • Heat the butter in a saucepan until foaming and then add in the bread crumbs.
  • Toast them stirring constantly until medium brown, set aside to cool.
  • For the apple filling:
  • Soak the raisins in the rum or orange juice.
  • In a large bowl, mix together the apples, raisins, sugar, lemon juice, zest and cinnamon, mix well.
  • Roll out the dough on a large floured work surface to about 9”x13”
  • Lightly flour a clean tea towel and place it over the dough.
  • Grab both the dough and towel and flip it over making sure to straighten both of them.
  • Using your hands gently stretch the dough, thinner on all sides, working your way around all the dough. Let it rest a minute and stretch again any thick areas.
  • Spread the breadcrumbs over 2/3 of the dough and pat down evenly.
  • Drain the apples and spread them over the other 1/3 of the dough.
  • Cut off any thick edges with kitchen shears or a pastry knife.
  • Using the towel, fold one side of the dough over the filling.
  • Brush the exposed dough with the melted butter.
  • Fold in the ends of the dough like a burrito or envelope
  • Fold the other side of the dough up and over the filling to form a roll.
  • Brush with butter.
  • Use the towel to move the strudel to a parchment lined baking dish, so the seam side of the strudel is facing down.
  • Brush with melted butter
  • Bake at 400 degrees for 20 minutes and then turn down to 350 degrees for 40 -60 minutes until golden brown.
  • Remove from the oven and brush again with melted butter and sprinkle with powdered sugar while it is still warm.
  • Cut into 1 ½ inch wide slices and serve with whipped cream, or vanilla Ice cream.